Pizza Casserole

I am sure many of you have seen this casserole all over the internet. I first came across it on Pinterest and just new I had to try it out!! I mean who doesn't love any form of pizza. I needed to take a meal in to some friends and was trying to decide what to take and decided this would be the perfect thing and so I made a pan for us as well and boy was it tasty!! If you need a meal to take to a friend or just in general love pizza this pasta is for you and your kids will gobble it up. Serve it with french bread and a salad and you have a top notch meal!! And once again I know my photography skills are subpar but don't let them deter you from making this!!
Pizza Casserole
1 lb pork sausage(i used half ground beef half sausage)
1 large onion, chopped
2 T. minced garlic
1 tsp dried oregano or italian seasoning
50-60 oz of spaghetti or pizza sauce(I use my homemade spaghetti sauce)
1/2 to 1 lb ham, cooked and cubed(I used lunch meat ham)
1/2 to 1lb pepperoni
24 oz shredded mozzarella cheese(i used half moz and half sharp cheddar)
6 T. parmesan cheese
1 lb pasta of your choice( i used bowtie)

Cook pasta according to package directions. Cook sausage/hamburger with onion, garlic, and oregano utnil browned, drain the grease off. In a greased 9x13 pan.Pour a enough sauce in the bottom of the pan to coat the bottom. Then layer the ingredients like so: pasta, sausage and onion mixture, 1 cup of cheese and 2 T of parmesan cheese, ham. Then sauce, pasta, sausage, 1 cup cheese, parmesan cheese, ham. Repeat layers if necessary. ending with the last cup of cheese on top and the pepperoni's layered on the top completely covering the whole dish like the picture down below. Bake at 375 for 40 minutes or until hot and bubbly and pepperonis are crispy. Let sit for 5 minutes before serving. If you like peppers or olives on your pizza you may add those to this as well. Make it how you like your pizza!!!

Spaghetti Sauce
2 T olive oil
1 large onion, chopped
1 large bell pepper, green red orange or yellow or a mixture, chopped
2 T. minced garlic
1- 28 oz can crushed tomatoes
1-28 oz can diced tomatoes
2 T. tomato paste
2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp pepper
1 tsp salt
1 tsp garlic salt
1 T. dried parsley
Heat the olive oil in a large saucepan over medium heat. Add the onion, pepper, and garlic and cook until veggies are tender. Add in everything else. Bring to a boil, reduce the heat and simmer for 30 minutes. Serve over favorite pasta or use for favorite pasta dishes.

Pumpkin Pie Steel Cut Oats

So as I have mentioned before I love to eat homemade granola for breakfast. I was kind of getting a little tired of it the other day and needed something a little different for breakfast so I decided to make these steel cut oats. They were amazing so yummy and so packed with goodness.It keeps you full longer because it is hearty and full of protien, fiber, calcium and B vitamins.  1 cup of steel cut oats had 8 grams of insoluble fiber!!!  Anyway, I found this recipe on Pinterest.If you love oatmeal give this baby a try. Now if you don't like pumpkin mix in some other kind of fruit. Just do what you like. I love how versitile this recipe can be. YOu should be able to find Steel Cut oats at any grocery store but in most places they are pretty expensive unless you have a health food store you can buy them in bulk at. If you live here where I live you can buy them at the amish store for about $0.67/lb so so so cheap!!! I love that you can make this the night before and reheat it for a quick no fuss breakfast.
 
Basic Steel Cut Oats Recipe(makes enough for 2 people for about 4 days)
3 1/3 cups steel cut oats
9 cups water
pinch of salt

Add the water, oats and salt to a large saucepan and bring to a boil.Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from the heat. Ladle oats and water into glass jars, cover, and let sit on the counter for 8 hours, then store in the fridge. My oats had a little bit of water but not as much as the recipe said they would. I let mine sit on the counter for about 3 hours and then stuck them in the fridge and it worked out great so it just depends. In the morning reheat desired amount with a little bit of milk and desired sweetner/fruit.

Pumpkin Pie Oatmeal(for 1 serving)
Place about a 1 cup to 1 1/2 cups oats(from the above recipe)into your bowl
add 1/3-1/2 cup of milk
a little maple syrup or brown sugar
2 heaping spoonfuls of pumpkin puree
a little cinnamon or pumpkin pie spice
chopped pecans or almonds

Heat in the microwave for 2-3 minutes and enjoy!!! THis is not a set recipe just use how much you like of everything. I don't measure exactly. Like I said if you don't like pumpkin than use blueberries or strawberries or bananas. Or saute chopped apples with a little bit of cinnamon and sugar until tender and then add to oats for apple pie oatmeal!!

Oh and you can add a Tablespoon of ground flax seed to each bowl as well!!

Garlic Ginger Shrimp or Chicken

The other day I found a bag of shrimp in my freezer that needed to be used and My kids and hubbby wanted fried rice and eggs rolls so I went on the hunt for a good shrimp dish to go along with our Chinese theme. I found this recipe on pinterest. They used chicken but I decided to swap in the shrimp. It turned out so good. It was awesome and even my husband ate it and he dislikes shrimp or fish most of the time. I happen to love all seafood but rarely cook with it because of him. Anyway this recipe was perfectly sweet and spicey and paired well with rice and the eggs rolls we ate. Go give this recipe a try despite my horrible picture of it. I had to take the picture the second day because I didn't have enough natural light the night before. You can use chicken or shrimp.
Crispy Giner Shrimp
1 lb bag of small uncooked shrimp or 2-3 chicken breast,chopped
1/4 cup soy sauce
1/4 cup rice vinegar
1/2 tsp salt
1 egg
6 T. cornstarch
1 T. canola oil
1/2 tsp dried red chili flakes
2 T. garlic, minced
1-2 inch piece of ginger grated, we prefer less ginger but us the larger amount if you like a strong ginger flavor
1/4 cup soy sauce
1/4 cup brown sugar toasted sesame seeds and sliced green onions for garnish if desired

Marinate the chopped chicken or shrimp with a 1/4 cup soy sauce. rice vinegar and salt for at least 30 minutes. Next stir in the egg and the cornstarch and mix well. Heat a deep fryer or enough oil in a wok to cover the chicken or shrimp pieces. When hot add the shrimp/chicken and deep fry 5-6 minutes or until golden brown and cooked through. Meanwhile heat the 1 T. of oil in a skillet. add the garlic, ginger, and red chili flakes and cook until fragrant and tender, stir often so you don't burn the garlic. in a small bowl combine the remaining soy sauce and brown sugar;set aside. Add the cooked chicken or shrimp to the pan with the garlic/ginger mixture and mix to coat all pieces. Add a little bit of your soy sauce/br.sugar mixture and stir to coat all pieces. Don't add too much or the chicken/shrimp will not remain crispy. You can add the soy sauce/ brown sugar to you rice if you like more sauce. Serve over rice and with toasted sesame seeds and green onions.

Apple Pie Jam

For Christmas this year I wanted to give something to friends that was different from the normal goodie plate. I feel like we all get so many goodies and sometimes just don't know what to do with them all sometimes so when I found this recipe over on Coleen's Recipes and knew this is what I wanted to make. Can I tell you this is some of the best jam I have ever tasted and it was so easy to make!! All my family and friends raved about it!! If you are in a jam rut go give this jam a try you will not be disappointed plus the good thing you can always find good apples all year round instead having to wait for the summer like most other fruits!!!
Apple Pie Jam (makes about 11 pints)

18 cups granny smith apples(peeled)about 8lbs apples
1 1/2 cup apple juice or cider
2 tsp butter
9 cups white sugar
6 cups brown sugar
3 tsp cinnamon
3/4 tsp nutmeg
3 small boxes(1 1/4 oz each)Sure-Jell powdered pectin

Dice the apples, then put them in the food processor for just a very few pulses. You want the pieces small but not pulverized. Put the apples, apple juice, and butter in a 10 qt pot with tall sides over medium low heat until apples are soft but not mushy. Stir in the powderes pectin and bring to a full rolling boil(on that does not stop when you stir it);stir constantly. When it comes to a full rolling boil, add the sugars,cinnamon,and nutmeg. Stir well and bring back to a full rolling boil and keep at a full rolling boil while stirring for exatly one minute.
 Remove from the heat. as with a lot of jams that have chunks of fruit, if you aren't careful the fruit will float in the jar and it won't be evenly distrubuted throughout the jam. To avoid this:After you take the jam off the heat sit it on a towel or pot holder. Let the jam sit in the hot pot for five minutes before you put in hot jars.Stir the hot jam every 60 seconds or so with a clean spoon. After the five minutes Pour into hot clean jars, leaving 1/4 inch head space. wipe the rims of the jars with a clean wet cloth and put the lids and rings on each and hand tighten. Process in a hot water bath:half pints for 10 minutes and pints for 15 minutes.

If you don't want 11 pints of jam the recipe is cut down easily. cut in half easy or even in thirds!!!

San Fransico Pork(crockpot)

I was looking for a new crockpot recipe the other day and found this one over at Mel's Kitchen cafe and decided to try it out. Ofcourse it was another good one. I think I have only had one of her recipes that we did not like all the rest we have added to our normal food lineup. If you want a new pork recipe to try that is easy and fairly quick to prepare give this one a try!! Please do not skip the browning of the meat it is an important step and adds flavor to the finished dish!!

 

San Fransico Pork

2 T. olive oil

3lbs pork loin or pork chops,(if using loin cut into large chunks)

2 T. minced garlic

3/4 cup soy sauce

3/4 cup chicken broth

6-8 T. brown sugar(use more if you want it sweeter us less if you want it mor salty)

3/4 tsp crushed red pepper flakes(will not make is spicey just adds flavor)

3 T. Cornstarch

3 T. cold water

Chopped green onions, optional

 

Heat the oil in a large skillet over medium high heat. When oil is simmering add the pork and brown each side. Transfer the pork to the crockpot. Add the garlic to the pan you browned the pork in and stir constantly until the garlic is golden and aromatic. Don't burn the garlic!! Then stir in the soy sauce, chicken broth, red pepper flakes, and brown sugar and stir until sugar is dissolved. Pour this over the pork in the crockpot. Cover the crockpot and cook on low for 7 hours or until the meat is tender. about 30 minutes before the cooking time is up- shred the meat a little. Stir the cornstarch with the cold water and add to the crockpot and mix well. Cover and continute to cook the last thirty minutes so the sauce with thicken a little. Serve over hot rice sprinkled with green onions and steamed veggies!!!

 

Chocolate Peanut Butter Cookies

Tis the season for cookies and boy is this cookies tasty. I found this recipe over at Mel's Kitchen Cafe but I decided to add chocolate peanut butter to it and boy it was so good. With a tall glass of milk for dunking you just can't go wrong. If you need a new cookie to put on your cookie plates you take to your neighbors or friends this year give this one a try. It will not disappoint!!

 

Chocolate Peanut butter Chocolate Chip Cookies

1 cup butter

1 cup chocolate peanut butter(I make my own but you can use nutella and pb (equal parts of each)

1 1/2 cups brown sugar

1/2 cup sugar

1 tsp vanilla

2 egss

2-3 cups flour

2 cups oats

2 tsp baking soda

1/2 tsp salt

1/2 bag chocolate chips

1/2 bag peanut butte chips

1/2 bag of M&M's

Cream butter and peanut butter/nutella with the sugar until light and fluffly. Add the eggs and vanilla and mix well. Mix in the flour, oats, baking soda, and salt and mix well. Stir in the chocolate, pb chips and M&M's. Place Tablespoons sized balls on greased cookie sheets and bake at 325 for about 12-14 minutes. Cool on cookies sheet for 3-5 minutes and then transfer to wire cooling rack. Enjoy with a big glass of milk!! Or even better with a bowl of Ice cream. 

 

Poppyseed Salad Dressing

This Salad dressing is absolutely the best salad dressing I have ever had and I love that it is easy and way better for you than buying those dressings off the shelf at the grocery store that have all the preservatives in them. If you want a wow salad dressing go make this and your taste buds and everyone else's will thank you!!! I found this over at Your home based mom!! She has a lot of great recipes so go check her site out!!

 

 

Poppyseed Salad Dressing

1/3 cup white vinegar

1/3 cup sugar

1/2 cup canola oil

1 tsp salt

2 tsp yellow mustard(yes the stuff you out on a sandwhich)

1 tsp poppy seeds

1 half of a red onion, sliced

 

Combine all ingredients in a mason jar and shake or mix well. Refrigerate for at least two hours but a little longer is better. It allows the flavors to blend together. Shake again before pouring over your favorite green salad.

 

Note: I always double this recipe and make it in a quart mason jar. Don't slice the onion small just slices like you would stick on your hamburger and place right down into the dressing. The flavor from the onion gives it great flavor!!

Lemon Bread

 All you lemon lovers out there. I have a recipe for you today!!!Oh where do I even begin with this bread! This bread is out of this world. It is fantastic-lemony

and sweet but not too sweet. It is a great bread to bake and take to someone!! They will thank you believe me. Anyway, if you want something lemony and delicious go make this bread!!!

 

Lemon Yogurt Bread

makes 2 (8 1/2 by 4 1/2 inch)loaves

3 cups flour

4 tsp baking powder

1 tsp salt

2 cups sugar

3 T. lemon zest from 3 large lemons

1/4 cup fresh lemon juice

4 large eggs

1 tsp vanilla

1/2 cup vegetable or canola oil

1/2 cup applesauce

1 1/2 cup plain yogurt

1/3 cup to 1/2 cup fresh lemon juice(from the lemons that were zested)

4 T.  of sugar

 

Preheat the oven to 350 degrees. Coat the loaf pans with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce, 1/4 cup Lemon juice and yogurt. Fold in the dry ingredients and mix until just combined. Do not over mix. Pour the batter into the prepoared pans about 2/3 full and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted in the middle come out clean, about 45-55 minutes and 16-25 minuts for muffins or mini loaves.  While the bread is baking, combine the other lemon juice and 4 T sugar in a small saucepan and let it come to a boil. Take it off the heat. When bread is done, take out of the pan and place on cooling rack. I poked holes in the top of the bread with a toothpick all over. Then I Gently poured the warm glaze over the top of the warm bread. Let the bread cool completely. Enjoy!!! So moist and flavorful!!

 

Lasagna Soup

Now who doesn't love a big 'ol plate of lasagna but hates to go to all of the work it takes to make it? Well then I have a recipe for you. This soup is quick, easy, and tastes amazing!! Tastes just like you are eating Lasagna with about half the work plus it is great for fall and winter season when soups just warm you right up!!! Eat this with homemade garlic bread and your tastebuds will thank you!! Please forgive my picture I like a lot of noodles in my soup but it really is a soupy soup just depending on how many noodles you add to each protion in the bowl!!

Lasagna Soup

1 lb ground beef

1 lb italian sausage(or just sausage)

2 onions, chopped

5 large carrots chopped(about 2 cups)

4 stalks celery, chopped

3 T. fresh minced garlic

4 tsp dried oregano

1 tsp crushed red pepper flakes

1(6 oz) can tomato paste

4 bay leaves

2(28 oz each)cans of fire roasted diced or crushed tomatoes

12 c. beef broth

4 T. dried basil or 1 cup fresh basil, chopped

2 tsp salt

1 tsp pepper

1 lb cooked pasta(I used campanelle but use whatever you like)

Cheese Topping:

1 1/2 cup ricotta cheese

1/2 cup parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1 1/2 tsp. dried basil or 1 T chopped fresh basil

2 cups shredded Mozzarella cheese

In a large 8 quart pot, add the ground beef and Italian sausage and cook over medium high heat until almost cooked. Drain the grease and then add the carrots, onions, and celery and cook for about 7 minutes, or until the veggies begin to get a little tender. Add the garlic, oregano, crushed red pepper, and tomato paste and cook for 1-2 minutes; stirring  constantly. Add the diced or crushed tomatoes(with juices), bay leaves and beef broth. Add the basil if using dried(if using fresh basil add in the next step).

Bring the soup to a boil then reduce the heat and simmer for 30-60 minutes. Season the soup with the salt and pepper to taste and the fresh basil(if not using dried)

For the cheese mixture: in a small bowl combine all the ingredients and mix well.

To serve the soup, add a scoop of cooked pasta to a bowl. Top with a ladle or two of the soup and dollop with a generous spoonful of the cheese mixture. Serve immediately with a green salad and garlic bread!!

Yum!!!!

Note:  this makes a lot of soup but we like to have leftovers. This serves 8-10 people. So if you have a small family the recipe can be halved easily!!

Note: we use different pasta everytime. I let my kids take turns choosing the kind they like. So choose whatever you favorite is.

Note:I used 4 (14 oz each)cans of fire roasted tomatoes. I added two cans just as they are and then the other two cans I crushed in my food processor because my kids don't like too many chunky tomatoes in their soup!!

Chocolate Shortbread Bars with M&M's

A year ago I spied these yummy looking bars on Picky Palate and finally a year later got around to making these. They were so easy and so yummy. I used White chocolate candy corn M&M's(can be hard to find) but you can use any kind of M&M you like. I really think peanut butter or almond ones would be awesome in these but if you do spy a bag of White Chocolate candy corn ones grab them and give them a try they really are quite tasty. I was able to find some last Halloween after halloween and only paid $1.25 per bag. I just now used them and they still taste great. Anyway, these shortbread bars and oh so good. Please go make some now!!!

Chocolate Shortbread bars with M&M's

adapted from Picky Palate

4 sticks softened butter

1 cup brown sugar

4 tablespoons sugar

1 cup chocolate chips

3 1/2 cups all purpose flour

1/2 teaspoon kosher salt

1. Preheat oven to 350 degrees F. and line a 9x13 inch baking pan with foil that’s been sprayed with non stick cooking spray.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy.

3. Place chocolate chips in microwave safe bowl and microwave in 30 second intervals until melted and smooth, stirring.

4. Pour melted chocolate into mixer beating until well combined. Slowly add flour and salt until well combined. Dough will be thick.

5. Press dough into prepared pan and line with M&M’s, pressing in slightly. Bake for 30-35 minutes, until cooked through.

6. Let cool completely and cut into squares.