One Pot Pasta

I think I'm a little late in the game on this one, the one pot pasta trend.  I was skeptical, like most.  This may have been the absolute easiest meal I've ever made, aside from unwrapping a frozen pizza & waiting for the oven to preheat and cutting it up when it's done.

As it turns out, there are nearly a million one pot pasta meals online to chose from.  The idea is to throw everything in the pot and let it all cook.  At once.  Together.  This recipe is fairly basic, extremely simple, and received rave reviews from each member of my family.  Bon Appétit!


12 oz. pasta, linguine or spaghetti
1-15 oz. can diced tomatoes, undrained
1 large sweet onion, cut julienne
4 cloves garlic, thinly sliced (or in my case, from the jar in the fridge)
½ tsp. red pepper flakes
2 tsp. dried oregano leaves
2 large sprigs fresh basil
4½ cups vegetable or chicken broth, not low sodium
2 Tbsp. extra virgin olive oil
salt & pepper to taste

Optional: Parmesan cheese

1. In a dutch oven or braiser, pour olive oil in the bottom of the pan.

2. Add all ingredients to the pot.  Stir as necessary.

3. Bring to a boil then reduce heat and cook for 10 minutes or until pasta is cooked through & liquid has reduced.

Taco Hotdish with Doritos

If you're from Minnesota you know there's nothing like a good hotdish!  And when you combine tacos with a bonanza of dairy products & top it with Doritos you have a recipe for simplistic success.  Thank you Two Maids a Milking for the idea!

1 lb. ground beef
1 pkg. taco seasoning--I didn't have taco seasoning on hand, so I winged it with chili powder, paprika, salt, pepper, garlic powder & red pepper flakes.
1 onion, diced
1-8 oz. can tomato sauce
1-14.5 oz. can diced tomatoes, undrained
1 can seamless crescent rolls
8 oz. sour cream
1-2 cups shredded cheese
¾ bag Doritos

1. Brown ground beef & season with taco seasoning or seasoning substitutes.  Add onions, tomato sauce & diced tomatoes to browned meat & allow to cook slightly; add a small amount of water if needed.

2. Spread crescent rolls onto the bottom of a glass 9x13" baking dish or cake pan.

3. Layer: meat, sour cream, shredded cheese & crushed Doritos.

4. Bake for 30 minutes @ 350º.

We topped ours with taco sauce when serving.

Would also be good with shredded lettuce, and other misc. taco toppings.... olives, tomatoes, etc.

Marshmallow Mashed Up Dessert

Lauren has really been into cooking and creating her own recipes this summer.  A half-used up jar of Marshmallow Fluff proved to be just the inspiration she needed for this dandy little dessert.

You will need:

Mrss Mllos
ice.cram
torolit
flss

Translated, that Means:

Marshmallow Fluff
Regular Ice Cream
Chocolate Syrup
1 Fish, put a little piece inside
If you want, Cashews

Directions:
1. Put Marshmallow Fluff in a bowl.
2. The ice cream can go in the bowl, too.
3. And then you put chocolate syrup on the ice cream.
4. And then you add the fishes.
And then 5. Stir it up. Then if you want cashews in it you can.
6. And then at the end you put it in the freezer. Five minutes.
7. And then you take it out, and then you stir it up some more.
8. And then you put it again five minutes in the freezer again.
9. And then that's all.  Then you can have it!

Stuffed Pepper Soup

I honestly didn't know how well this soup would go over, but it was a hit.  Of course, anything with tomatoes is a sure winner with my girls.  I actually halved this recipe tonight, which was more than enough for the girls and I, with a couple of helpings worth left over.  This recipe is souper healthy & souper easy!

8 oz. lean ground beef
28 oz. can of tomato sauce
15 oz. can diced, petite tomatoes
½ cup cooked rice
2 medium green peppers, diced
2 beef bouillon cubes
2 Tbsp. brown sugar
1 tsp. garlic
2 tsp. salt
1 tsp. pepper
water to thin to desired consistency

1. Brown beef & drain.

2. Add remaining ingredients to soup pot with the beef.  Bring to a boil.

3. Reduce heat & simmer 30 minutes or until green peppers are tender.

Serves 10

Variations

This can easily be cooked in the crockpot, adding the rice shortly before serving.

Next time I may include onion & a red pepper to give a bolder flavor. 

Pilgram Hat Cookies

I can't take credit for this clever cookie, but I can tell you that it turned into a fantastic way to teach counting & division.  The girls had a blast putting together these simple festive creations.

Keebler Fudge Stripes Original Cookies
Small Reese's Peanut Butter Cups
White Vanilla Frosting
Yellow Food Coloring
M&Ms

1. Place desired amount of frosting in a bowl, add about 3-5 drops of yellow food coloring & stir until thoroughly mixed.

2. Lay out Keebler cookies on a work surface stripe side down.

3. Generously paint the large surface of the peanut butter cup with frosting and nestle onto the chocolate surface of the cookie.

4. Add a dollop of frosting to the base of the peanut butter cup & rest one M&M with the 'm' side facing the frosting.

Happy Thanksgiving, Pilgrims!

Rhubarb Muffins

One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm.  This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie.  These were a hit with everyone this morning, especially with Dad.  

Happy Father's Day, Dad!

 

¾ cup brown sugar

⅓ cup Canola oil

1 egg

½ cup sour milk (add ¼ tsp. vinegar to milk to sour)

1 tsp. vanilla

½ tsp. baking soda

1½ cup flour

1 cup rhubarb (or other fruit)

½ cup nuts or sunflower seeds (optional)

Mix first seven ingredients well.  Fold in fruit & nuts.

*Topping:

¼ cup brown sugar

½ tsp. cinnamon

¼ cup nuts or sunflower seeds (optional)

Mix these three ingredients together, and top on muffins before baking.

Bake @ 325° for 25-30 minutes.

Makes 1 dozen muffins.

*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.

Making a Sandwich

Today I decided it was time the girls made their own sandwiches, or at least learn how.  The following is their interpretation of their first adventure in sandwich making....

Lauren's Peanut Butter & Jelly Sandwich

You will need:

• Peanut Butter
• Jelly
• Bread
• Knife
• Cutting Board

1. You get a sandwich.
2. Peanut butter.... you put it on your bread.
3. Jelly.... you put it on your bread.
4. Then I cut.
5. Then I ate it.

"It taste wonderful."--Lauren

Abby's Peanut Butter Honey Sandwich

You will need:

• Bread
• Peanut Butter
• Honey
• a Knife
• a Cutting Board

1. Get a piece of bread out of the bag.
2. Use a knife with peanut butter.
3. Squirt honey on sandwich.
4. Fold it.
5. Cut.

"It tasted like honey."--Abby

Boston Grilled Cheese

This Lent-friendly sandwich is like taking a bite of the North End.  Thank you, Ericha, for passing this tasty sandwich recipe my way.  I took a little liberty renaming it.... after all, it came from Boston, it tastes like Boston; all it needs is a cup of clam chowdah!

 

2 slices Italian bread

1 Tbsp. softened butter*, divided

1 Tbsp. prepared pesto sauce, divided

1 slice Provolone cheese

2 slices tomato

1 slice American cheese

1. Spread one side of bread with butter and place buttered side down onto a nonstick skillet over medium heat.

2. Spread top of bread slice in skillet with half of the pesto sauce, top with Provolone cheese, tomato slices and American cheese.

3. Spread remaining pesto on one side of the second slice, and place that slice pesto side down on the top of the sandwich.  Butter the top side of the second slice of bread.

4. Gently fry the sandwich, flipping once until both sides of the bread are golden brown and the cheese has melted; about five minutes per side.

Makes one sandwich.

*In lieu of the butter, you can brush olive oil on the bread for a more authentic flavor.

Pot-O-Gold Jell-O Shots

Inspired by The Jelly Shot Test Kitchen {http://jelly-shot-test-kitchen.blogspot.com/} the Bunco girls were the lucky taste testers of my inaugeral attempt at Jello shots.

{Displayed on a layer of festive green ice to keep chilled}

½ cup vodka

½ cup Midori liqueur

½ cup sweet & sour mix*

½ cup 7up

2 envelopes Knox unflavored gelatin**

yellow sugar sprinkles, optional

gold mini muffin cups, optional

1. Lightly grease desired molds or a loaf pan, then wipe clean.  A light film will remain, just enough to remove gelatin with ease.

2. Combine 7up and sweet & sour in saucepan on stove.  Sprinkle with gelatin and allow to sit for several minutes.

3. Heat over very low heat, stirring constantly, until gelatin is fully dissolved ~5 mintues.

4. Remove from heat.  Add the vodka and Midori (I like to do this in a large measuring up for easy pouring into molds.)

5. Pour into molds or loaf pan and refrigerate until fully set, several hours or overnight.

6. When set, carefully unmold, or cut into desired size squares.

7. Just before serving, place into gold cups, smear Midori over the top of each and sprinkle with yellow sugar sprinkles. (The Midori helps the sugar stick to the top.)

I used a silicone ice cube mold for 15 I picked up from Bed, Bath & Beyond.

*Alternatively you can use a lemon syrup (50/50 mix of frozen lemonade concentrate and water OR combine 2 lemons cut into small wedges, ½ cup sugar, 3/4 cup water in a sauce pan over medium heat.  Stir occasionally until sugar is fully dissolved and mixture begins to bubble.)

**I haven't experimented with lime Jell-O, but it would blend nicely with the flavor of the Midori.

The Cat Hat in the Hat Parfait

Tonight The Cat in the Hat came back to our house.  Inspired by a simple yet clever little idea from preschool, we celebrated Dr. Seuss' 107th birthday late at our house with these gone-in-a-flash desserts.

1 box red Jell-O (cherry, strawberry, raspberry, etc.)

Cool Whip*

red sprinkles

clear glasses

1. Prepare Jell-O as directed on the package and allow to set completely.

2. Using a spoon, break up Jell-O until it is a crumbled mess in the bowl.

3. Line bottom of glass with a thin layer of Cool Whip.  Spoon on a layer of crumbled Jell-O, top with another layer of Cool Whip, then a second layer of Jello-O, and finish with a third layer of Cool Whip.  Top with red sprinkles as a finishing touch just before serving.

I was able to yield three glasses {pictured above} from one small box of Jell-O.  The portion was huge for all three of us, so if I were making it for a group of children I would use much smaller cups.

*You can substitute Redi Whip, but I find that Redi Whip runs quickly and does not hold up in the in between layers.  Finishing with Redi Whip on top, however, will give it more of a hat look if desired.

Mini Meatloaf Muffins

When my cousin passed this recipe my way I took heed.  It is not an understatement to say that her idea of following a recipe includes removing the Lean Cuisine from the freezer and following the directions on the package.  To her credit, she's made some killer dips and also offered up her culinary skills for the lovelies.

This recipe is quick, easy, and could easily be made as a regular meatloaf.... but making them in a muffin tin makes them that much more fun.  It also serves as portion control.  Smart thinking.  Thank you, Shawn, for this tasty version of a hearty American staple.  It's also a great use for the left-over egg whites from my Key Lime pie!

1 lb. lean turkey or ground beef
1 box Stovetop Stuffing, dry
2-3 egg whites
1 cup water
1 onion, chopped fine
 
1. Combine all ingredients in a bowl and mix well with both hands.
 
2. Spray muffin tin with Pam, and divide the mixture amongst the 12 cups.
 
3. Bake @ 350º for 35-40 minutes.

Key Lime Pie

I really thought when I left Florida I was leaving my favorite Florida recipe in the dust: Key Lime Pie.  If you knew how simple, inexpensive, and delicious it is to make at home you'd never pay the ridiculous prices venues charge for this tasty Sunshine State treat again.

Thanks to our neighbor and friend, Barb, for introducing me to Nellie & Joe's Famous Lime Juice, and to Kroger where I stumbled upon it by accident.

{Yes, it's supposed to be yellow!}

½ cup Nellie & Joe's Key West Lime Juice
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
9" graham cracker pie crust
 
1. Combine milk, egg yolks and lime juice. Blend until smooth.
 
2. Pour filling into pie crust and bake @ 350º for 15 minutes. {Allow to stand 10 minutes before refrigerating.}
 
Garnish with lime slices if desired.
 
Just before serving, top with whipped cream.



In our local Florida grocery store, Publix, Nellie Joe's was located in the health food section and by the mixed drinks.  In our Ohio Kroger I found it next to the lemon juice in the juice aisle.  You can search their website for retailers, or order it directly from the site.

Nellie & Joe's Famous Lime Juice Website: www.keylimejuice.com/index.htm

Chicken Cacciatore

I was gifted with a Dutch oven, and this meal idea was found inside.  Anything with a tomato sauce climbs to the top of my Must Try List.  It's definitely one I'll add to my collection of favorites!

1-2 lbs. chicken thighs (use breasts if you prefer or a combination or the two)
3 Tbsp. extra-virgin olive oil
1 onion, chopped
6 garlic cloves, finely chopped
1½ tsp. dried oregano leaves
1 (28 oz.) can diced tomatoes with juice
1 cup chicken broth
3 Tbsp. capers, drained
¼ cup fresh basil, coarsely chopped
salt and pepper
1½ cup flour

1. Sprinkle chicken with salt and pepper.  Dredge in flour to coat lightly.

2. In a Dutch oven, heat oil over medium-high heat.  Working in batches, cook chicken until brown, about 5 minutes per side.  Transfer to plate.

3. Add onion, garlic and oregano to Dutch oven; sauté until onion is tender, about 5 minutes.  (You may need to add more olive oil to sauté.)

4. Add tomatoes with juices, broth and capers.  Return chicken to Dutch oven.  Simmer until chicken is cooked through, about 30 minutes.

5. Transfer chicken to platter.  If necessary, boil sauce longer until slightly thickened.  Spoon sauce over chicken; sprinkle with basil.

Serve with rice.

Cooking time is 1 hour.  Makes 4 servings.

Mini Sn❄w Day Cookies

These cookies are the result of two things: one, funning up cookies on our snow day. Two, my quest for a better tasting cookie out of my Ohio oven.

What makes these cookies a little different aren't just the mini goodies, but the caramelized butter.  Ummmmm.

2 ¼ cups Softasilk or unsifted flour

1 tsp. baking soda

1 tsp. salt

1 cup butter, warmed and cooked slightly on the stove top

¾ cup sugar

¾ cup brown sugar

1 tsp. vanilla

2 eggs

mini M&Ms

mini chocolate chips {we also added 1 cup oatmeal to this one}

1. Cream sugar, brown sugar, vanilla and melted butter.

2. Beat in eggs.

3. Add flour, baking soda, and salt.  Mix well.

4. Split batter in half.  Poor mini M&Ms into one, and mini chocolate chips into another.  {Be generous, but leave enough room to taste the batter.}

5. Spoon into small dollops on the cookie sheet. Bake at 360° for 10-12 minutes, or until just barely baked in the center and light brown around the edges.

Enjoy as many as possible warm and with ice cold milk.  {They taste best when enjoyed in your jammies!}

Cheesy Kielbasa Potato Soup

I stumbled upon the creation of this soup by chance.  The conception was my dad's, but with Dad under the weather it was up to me to pull it off.  We weren't sure what to expect, but it was a pleasant winter-perfect surprise.

4-5 potatoes, pealed and diced
1 16oz. Kielbasa, sliced
1 onion, diced
2 Tbsp. butter
½ gallon whole milk
1 lb. Velveeta cheese, cubed
salt and pepper to taste

1. Place diced potatoes in a pot, cover with water and boil until tender.  Drain when finished.

2. In the pot melt butter and caramelize onion and kielbasa until onion is soft, stirring often.

3. Return potatoes to pot, slowly add milk, then salt and pepper to taste.  Cook on low, stirring often so soup does not stick to the bottom of pot.

4. When soup is heated thoroughly, stir in Velveeta.  Heat through and serve.

Snow Ice Cream

Another apparent trend I am just stumbling upon.  What better place to conduct a tasty frozen science experiment then in the vast country where the snow is pure and clean, providing it hasn't been tainted by the dogs!

8 cups of clean, unblemished snow
1 14oz. can sweetened condensed milk
½ tsp. vanilla extract

Mix together, freeze until ready to serve, and enjoy. Yumm!

We decided to break up two small candy canes and flavor half of our ice cream candy cane style.

{Collect the Snow}

{Add Sweetened Condensed Milk}

{Stir in Vanilla}

{Keep Stirring}

{Candy Cane Snow Ice Cream}

{Vanilla Snow Ice Cream}

For more recipes and ways to incorporate making snow ice cream with science lessons: www.chemistry.about.com/od/snowsnowflakes/a/snowicecream.htm 

Buckeyes

Of all the handmade goodies for me to make as gifts this Christmas season I chose to make Ohio's state confection.... I made that up, though it could be.  People in Ohio love their Buckeyes!

These Buckeyes (known simply as Peanut Butter Balls in the rest of the country) are super yummy, especially when they're cold.  They're superior to any store-bought version I've had.  So if you love a good peanut butter cup, you'll be hooked!

2 cups creamy peanut butter
½ cup butter, softened
3 cups powdered sugar
1 tsp. vanilla
12 oz. chocolate chips, chocolate chunks, or chocolate almond bark--melted according to the directions on package

1. Mix together peanut butter, butter, powdered sugar, and vanilla.  Chill to set.

2. Once peanut butter mixture is firm, roll into 1" balls.

3. Dip peanut butter balls into melted chocolate* with a dime-size amount of the peanut butter still visible, and place on a waxed paper-lined cookie sheet and refrigerate until ready to serve.

Place in candy paper cups, once set, if desired.

*Many people use toothpicks to dip the peanut butter balls into the chocolate.  I do not find this effective and resorted to using a pair of tongs.

Pumpkin Chocolate Chip Muffins

The bonus recipe.  I had half a can of pumpkin open in the fridge and had to make good use out of it.  I think the staff at school was glad I did.  These were a HUGE hit!

Thanks to all who floated recipes my way, and a special thank you to all who politely offered themselves up as guinea pigs to my festive challenge.  This was the perfect way to end the pumpkin bonanza!

1 2/3 cups flour
¾ cup sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 cup pumpkin purée
2 eggs
½ cup melted butter
1 cup dark or semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)

1. In a mixing bowl, combine flour, sugar spice, baking soda, baking powder and salt.  In a separate bowl add pumpkin, eggs and butter; mix well until blended.  Stir in chocolate chips.  Combine with flour mixture until just moistened.

2. Fill muffin cups (either liners or greased pan) ¾ full.  Bake  20-25 minutes at 350°, or until muffins are puffed and spring back when touched.  Remove from pan and serve warm.

Yields 12 regular muffins and 12 mini muffins.

These muffins easily receive 5 out of 5 pumpkins!

Pumpkin Pie Dip

This is it.  The final recipe in my 12 Days of Pumpkin Challenge.  The first thing I heard last night when I arrived at Bunco was, "It's the pumpkin lady."  Yes, that is what this challenge has turned me into.  At any rate, while not completed in my originally allotted amount of time, I have come up with 12 pumpkin recipes, and then some.  I have one more in the works as a special bonus, but maybe that's because I have half a can of pumpkin sitting in the fridge just waiting to serve its purpose.

I found this recipe when I was searching for a crustless pumpkin pie.  It sounded interesting, so last night she made her debut at a night out with the ladies.  To say it was a hit was an understatement.

8 oz. cream cheese, softened

2 cups powdered sugar

1 cup pumpkin purée

½ cup sour cream

1 tsp. ground cinnamon

1 tsp. pumpkin pie spice

½ tsp. ground ginger

Gingersnap cookies

In a large bowl, beat cream cheese and powdered sugar until smooth.  Beat in pumpkin, sour cream, and spices until blended.

Serve with gingersnaps.  Refrigerate leftovers.

What I liked about this recipe:

It really does taste like pumpkin pie. I've met more people lately who simply do not like pumpkin pie because they don't like the texture. I'm curious to see if they enjoy the flavor of this dip!

This dip would also be great with:

Sliced pears, apples, or as a spread on a zucchini bread, pumpkin bread, or nut bread.

While the Bunco ladies overwhelmingly gave this dip a 5 pumpkin rating, I'm giving it 4 out of 5. It is good, but it didn't leave me lusting for more. I can tell you the pregnant ladies raved about it!

 

Peanut Butter & Jelly Soup

One of the great things about Lauren is that she dictates what she sees around her.  This was totally her idea, the soup she wants for supper tonight.  The recipe is inspired by the Wild Rice soup on the stove.

Try at your own risk....

First you need some milk.
Then you need water.
Then you need chicken noodles.
You need peanut butter.
You need cookies in there.
You need more milk, then stir.
You need rice, more chicken noodles.
Some ketchup, some mustard in there.
And some M&Ms.  That's it.
Oh, and some chocolate chips.

That's it!