Philly Cheese Steak Pasta

I found the original recipe for this online and made a few small changes.  It has all the flavors of the classic sandwich in pasta form!

1 Tablespoon olive oil

1 pound ground beef (use 90/10) or 1 21-ounce package of frozen Philly Steaks (such as Steakumms)

8 ounces mushrooms,  sliced

1 green bell pepper, diced

1 onion, chopped

2 teaspoons garlic, minced

1-2 Tablespoons Worcestershire sauce

salt and pepper to taste

10 ounces rigatoni pasta

1 15 ounce jar of Alfredo sauce

½ cup diced or shredded provolone cheese

½ cup shredded Mozzarella cheese

2 Tablespoons chopped parsley

Bring a large pot of salted water to a boil.  You will add the pasta when it boils.  Boil 10-12 minutes or until pasta is cooked.

While pasta is cooking, in a large skillet heat olive oil.  Add minced garlic, bell peppers, mushrooms, and onions.  Cook over medium high heat for 3-5 minutes or until veggies start to soften. Push to the side and add meat. If using steaks, use a spatula to break meat in pieces.  Cook meat until almost done.  Add in salt, pepper, and Worcestershire sauce.  Incorporate veggie with meat.  Stirring for a few more minutes. Pour Alfredo sauce in a small sauce pan and heat on medium.  When sauce begins to bubble/boil, sprinkle in provolone cheese and stir until mixed in well.  Drain pasta and return it to the pot used.  Pour cheese sauce over the top of pasta and sprinkle on parsley.  Toss well.  Serve pasta and cheese with meat mixture on top sprinkled with a bit of shredded Mozzarella or more provolone cheese.

Caramel Butter Bars

This is a very versatile dessert.  It’s simple flavors just seem to draw people to it.  It is easy to make and delightful to share.  Make a couple of batches and take some to a neighbor.   You can make these with just a caramel filling or you can add in pecans, chocolate chips, and/or flaked coconut.

1 cup butter, at room temperature

1/2 cup sugar

3/4 cup powdered sugar

1 tablespoon vanilla

2 cups all-purpose flour

1/2 cup premium jarred caramel sauce

optional add-ins

1/3 cup chopped pecans

1/3 cup mini chocolate morsels

1/3 cup flaked coconut

1.     Preheat oven to 325°

2.    In a large bowl, combine the butter and sugars. Using a hand mixer, beat butter and sugars till creamy. Add the vanilla and beat until combined. Add the flour into the butter mixture and mix on low till well combined.

3.    Line a 8 x 8-inch pan with non-stick foil (or regular foil, then spray with cooking spray).Press one-third of the dough evenly into the pan to form a bottom crust. Put the rest of the dough in the refrigerator while crust is baking.

4.    Bake crust until slightly golden, about 20 minutes.

5.    Drizzle the caramel sauce over crust and let sit for a few minutes before using an offset spatula to carefully spread over the surface.

6.    If you are using any of the optional add-ins, such as pecans, chocolate morsels, and/or coconut, sprinkle them on top of caramel.

7.    Crumble the reserved dough over the caramel.

8.    Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 minutes.

9.    Let cool before cutting into squares.  Once cooled, lift foil from pan, and place on a cutting board.  Cut to make 16 bars. 

Thanksgiving Baked Apples

I love apples, and baked apples are one of my favorite dishes .  Apples remind me so much of fall and harvest of plenty, so this one is often on our Thanksgiving table.  Honestly, they are good anytime.  I especially enjoy them with a baked pork roast.

4 Granny Smith apples, washed and peeled

5 Tablespoons softened butter

3 Tablespoons brown sugar

½ teaspoon cinnamon

dash of nutmeg

¼ cup of raisins (try golden ones sometime)

¼ cup dried cranberries

¼ cup chopped pecans

4 Tablespoons apple juice

You can make these in the oven or microwave.  If using the oven, preheat to 350 degrees.

Lightly butter a deep casserole dish that will hold 4 apples

After peeling the apples, core them, trying to save the bottom.  If you cut the bottom out, don’t worry—you can stuff a few raisins and or cranberries in the bottom to keep in the juices.

Place apples in casserole dish.

In a small bowl, mix all other ingredients except juice.  Stuff half of mixture into the apples.  Then, sprinkle the rest of the mixture around the bottom and sides of the apples.  Pour apple juice in the bottom of the casserole dish.

If baking, tent the top with foil.  Bake.   After 30 minutes, remove from oven and spoon juice over apples.  Continue to bake for 30 more minutes or until apples have softened.

If using the microwave.  Place dish in microwave on high for 3 minutes.  Remove from microwave and spoon juice over apples.  Microwave for 4 more minutes.

Big Momma's Crockpot Chicken Soup

My mother could take just a few ingredients and turn them into wonderful soups—all cooked on the stove top.   

With a busy life as a teacher, coach, club sponsor, mother and wife didn’t give me the time to make many of her recipes.  The crockpot was and still is one of my go-to cooking methods.  

Here is my 8-hour crockpot soup.  You can dice your veggies the night beforeand put in a ziplock bag  so you just dump in the pot the next morning before you leave for work or other activities.  Then, we you get home, you will have just thirty more minutes before you are enjoying a delightful, healthy and hardy bowl of soup.

1 ½ pounds of boneless skinless chicken breast or thighs or combination

8 cups of low sodium chicken broth

3 carrots, peeled and sliced or chopped

2 stalks of celery, sliced or chopped

½ large yellow onion, diced

1 Tablespoon dried parsley flakes or a ¼ cup of finely diced fresh parsley

1 bay leaf

2 teaspoons Italian seasoning blend

½ teaspoon dried thyme (or two sprigs of thyme)

¼ teaspoon dried rosemary (or one sprig of rosemary)

1 Tablespoon garlic powder

1 teaspoon pepper

2 cups of egg noodles

Optional:  1 can of cream of chicken soup if you want a slightly creamy soup.

I don’t chop my chicken pieces.  I put them in whole because I shred them when the soup is cooked.

Put all ingredients in crockpot and cook for 8 hours on low.  After 8 hours, if you have used sprigs of dried thyme and rosemary, remove them and the bay leaf. Remove the chicken pieces and shred them, using two forks.  Return chicken to the pot.  If you want a creamy soup, add can of cream of chicken soup when you put in shredded chicken. Stir to incorporate soup.  Pour in egg noodles and cook 30 more minutes.  Don't let noodle stay longer than 30 minutes; they will start to get mushy. Serve with crusty bread or grilled cheese sandwiches.  Enjoy!

Easy Banana Bread with Streusel Topping

Here is banana bread the simple way.  This recipe is easy to make and wonderful to eat.  I developed it when I had some very ripe bananas and didn’t want to toss them but didn’t have the time or ingredients to make a scratch banana bread.  It has a tasty streusel topping that adds a delightful crunch.

For bread:

5-6 medium bananas

1 yellow cake mix

1/3 cup vegetable oil

3 eggs

½ teaspoon cinnamon

½ teaspoon nutmeg
1/4 teaspoon ginger

1 cup chopped pecans (you could substitute walnuts)
milk

Streusel topping:

5 Tablespoons unsalted butter, cut into small pieces

3 Tablespoons all-purpose flour

2 Tablespoons white sugar

1 Tablespoon brown sugar

¼ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped pecans

Preheat oven to 350 degrees.  Spray or butter/grease two loaf pans.  Put peeled bananas in a large mixing bowl.  Using your hand mixer on low, blend the banana to make a slightly chunky (but not watery) banana mash.  Add dry cake mix, oil, eggs, cinnamon, nutmeg and ginger.  Mix 3 minutes or until all ingredients are well blended.If mixture is too thick, add one tablespoon of milk at a time until slightly thicker than a cake mix.   Fold in chopped nuts. 

Pour batter in loaf pans.

Put butter, flour, sugars, cinnamon and nutmeg in a small bowl.  Use your fingers to incorporate all ingredients to make a crumble.  Slowly, mix in pecans. 

Sprinkle crumble topping on the top of loaves.  Lightly press the crumble down but not into the batter. 

Bake 30-35 minutes or until toothpick inserted in middle of loaves comes out clean

Cheesy Wild Rice Hot Dish/Casserole

I discovered a recipe very similar to this one online several years ago.  I  have made a few adjustments to suit the family and I must say it is a great dinner in a bowl.  It is a wonderful potluck dish, as well.

1 pound lean ground beef or ground turkey

½  onion, chopped
½  bell pepper,  chopped

1 (16 oz )bag mixed vegetables, California blend, thawed

1 box original recipe long grain and wild rice (Uncle Ben's) prepared as directed

2 (10.5 oz) cans cream of mushroom, chicken,  or celery soup (a mixture is very good, too)
1  (4 oz) can sliced mushrooms, drained

2 cups shredded sharp cheddar cheese,  divided

1 teaspoon garlic powder

½  teaspoon ground black pepper

2 teaspoons dried Italian seasoning

1 Tablespoon Worcestershire sauce or Heinz 57 steak sauce

Optional:

1 sleeve of Ritz, butter crackers, crushed

½ stick of butter, melted

Preheat oven to 350 degrees. Prepare wild rice as directed on box.  While wild rice is cooking,  in large skillet, brown ground meat with the  onion and bell pepper; drain.  Return to skillet.  Add mixed vegetables and mushroom slices and lightly stir-fry them with the meat, onion and bell pepper mixture for 3-5 minutes.  Add cooked rice, soup, 1 cup of cheese and all seasonings.  Pour mixture into a lightly buttered casserole dish.  Sprinkle the remaining cheese on top.  Cover with foil and bake for 30 minutes. 

You can crush one sleeve of Ritz crackers and mix with ½ stick of melted butter to make a crumb topping.  After 30 minutes, remove foil from casserole and top with cracker crust and return to oven to let cracker brown—about 8 minutes. 

Got to Have More Peanut Butter Fudge

This recipe is online at several sites and in many cooking groups.  I have seen it in a few cookbooks.  Why?  It is super easy to make and it tastes amazing.  You have to try it.

1 cup  creamy peanut butter

1 cup (2 sticks) unsalted butter

1 teaspoon pure vanilla extract

4 cups  sifted confectioners’ sugar

optional: 1/4 teaspoon salt

optional: 3/4 cup add-ins, such as chocolate chips, peanuts, or Reese’s Peanut Butter chips

Instructions

Line an 8-inch or 9-inch square baking pan with aluminum foil or waxed paper, leaving an overhang on the sides to lift the finished fudge out.

Melt the peanut butter and butter together in a large bowl. I prefer to slice the butter to make melting easier. Stop the microwave and stir the mixture every minute until completely melted and smooth. Remove from the microwave and stir in the vanilla using a large rubber spatula or wooden spoon. Add the salt if you prefer a salty/sweet fudge. Add the sifted confectioners’ sugar and stir until completely combined. The mixture is very, very thick and resembles cookie dough. If using any add-ins, fold them into the fudge while it is still warm.

Press the fudge into prepared baking pan, smoothing the top with the back of a spatula or spoon. The top will be somewhat oily. 

I often prefer to make a mixture of chopped peanuts, chocolate chips, and peanut butter chips (as shown in the picture) and sprinkle on top of the warm fudge.

Cover tightly with aluminum foil and chill for at least 4 hours or until firm. Cut into pieces.

Store fudge in an airtight container in the refrigerator for up to 1 week.

KP's Muddy Mississippi Tater Casserole

There are lots of hash brown casserole recipes around.  This is one I happened upon online and made a few adjustments.  My friend said that she has heard this called Mississippi Muddy Taters, so that’s

the reason for the name of my recipe.  “They’re named for the famous river because they’re LONG on taste and MIGHTY good!” 

1 30-ounce frozen hash browns-thaw for 40 minutes prior to mixing in a colander to remove any water 

10 strips of bacon, fried and crumbled

1 medium onion, diced finely

½ green bell pepper, diced finely

1 Tablespoon parsley flakes

2 cups shredded Colby Jack cheese

1 12-ounce can evaporated milk

1/2 cup milk

2 eggs, slightly beaten

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon seasoned salt

Preheat 350 degree.  Lightly grease the sides and bottom of  a 9 x13 casserole dish with butter or spray with cooking spray.  In a small bowl, mix onions, bell peppers, and parsley.  Place ½ the potatoes in the bottom of the dish, top with ½ the onion mixture, then ½ the bacon, and then ½ the cheese.  Repeat layering.  In a small mixing bowl, whisk together eggs, evaporated milk,  pepper, garlic powder, and seasoned salt.  Pour over casserole layers.  Cover with foil.  Bake 50 -60 minutes; remove foil, and bake for 10 more minutes. 

Don't want to layer?  Just mix it all in a bowl and pour in baking pan.  Top with extra cheese the last 10 minutes of baking.

Amazingly Simple and Delicious Pumpkin Pie

I enjoy cooking with my grandson.  He loves pumpkin pie, so I began a search of a simple pie that he and I could make together.  I found this recipe on several sites.  It is not my original recipe, but I LOVE it.  This is a perfect pie to make when you don't have the extra time to make from scratch.

1 (15 oz.) can pumpkin (about 2 cups)

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

2 large eggs

1 tsp. vanilla

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/2 tsp. salt

1 (9-inch) unbaked pie crust, deep dish

HEAT oven to 425 degrees F. Lightly beat the two eggs in a large mixing bowl. Add pumpkin, sweetened condensed milk, spices, vanilla and salt and whisk  until smooth. Pour into crust.

Bake pie for 15 minutes.  Reduce temperature to 350 degrees and continue baking for 35-40 minutes.  Pie is ready when a butter knife inserted in the middle comes out clean. 

Allow pie to cool for at least 40 minutes.  Garnish with whipped topping, if desired.  Serve.  Cover and refrigerate any leftover pie. 

Slap Your Momma Good Black-eyed Peas

My mother made some of the best black-eyed peas in the world.  She would always say that they
made you want to "slap your momma" because they were so good.  I watched her make them for years, and I believe I have gotten very close to her recipe.

1 (1-pound) package black-eyed peas (I like to use Camellia brand)

2 Tablespoons olive oil

1 Tablespoon butter

8 ounces ham, diced or a ham bone or 2 medium ham hocks

6 thick-cut slices bacon, cut in 1/4-inch strips

1 large onion, chopped (about 1 1/2 cups)

1 red bell pepper, chopped (about 1 cup)

3 stalks celery, chopped (about 1 cup)

4 cloves garlic, chopped

2 Tablespoons parsley flakes

1 bay leaf

3 cups chicken stock

1 ½ to 2 cups water

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)  Mother rarely added cayenne pepper but I have included it for a kick of more flavor)

1. Rinse and sort black-eyed peas.

2. Heat olive oil in a large Dutch oven over medium high heat. Add butter.  Once butter melts, add bacon and diced ham, if you are using diced ham.  You will add ham bone or ham hocks later if that is what you are using.

3. Cook stirring occasionally until lightly browned, about 10 minutes.

4. Add onion, bell pepper and celery, sauté for 3 minutes, or until onions are slightly translucent.

5. Add garlic and cook 1 minute more.

6. Add black-eye peas, parsley flakes, chicken stock, 1 cup of water, bay leaf, pepper, and cayenne, and bring to a boil.

7.  Add ham bone or ham hocks if using them.

8. Reduce heat, cover, and simmer until peas are tender, about 2-3 hours. Check every 30 minutes.  If peas look too thick without some broth, add ½ cup of water at a time.  When I have to add water, I always add ½ teaspoon of garlic powder as well.

9.  When peas are done, if you have used ham hocks or ham bone, remove them and cut meat off bones and return meat (My mother kept the bones in but many don't like that) to the pot until ready to serve. 

10.  Serve over steamed rice with a side of cornbread. 

Honey Bun Cake

This is definitely not my recipe.  It is on the internet, in many cookbooks, and has been posted in our local newspaper.  I don't know who created it, but I know it is delicious.  It is wonderful warm from the oven with a cup of hot tea or coffee.  It is a great brunch dessert.  Try it; I promise you will enjoy it. 

1 (15.25-ounce) package yellow cake mix

4 large eggs

3/4 cup vegetable oil

1 cup sour cream

1 cup brown sugar

1 tablespoon cinnamon

2 cups powdered sugar

1/4 cup milk

2 teaspoons vanilla extract

Preheat oven to 325 degrees and spray a 9x13-inch baking dish with cooking spray.

In a large bowl, stir together dry cake mix, eggs, vegetable oil, and sour cream until smooth.

Pour half of cake batter into prepared pan and smooth it out.

Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.

Cover with remaining cake batter, spreading it evenly. Run a knife in a swirling pattern through the cake batter.

Bake 30 to 35 minutes.

In a medium bowl, whisk together powdered sugar, milk, and vanilla.  Pour over hot cake. Let cake cool 20 minutes before cutting.  

If your icing seems too thick, add 1 Tablespoon of milk at a time until it is pour-able but not too thin.  You want it thick to make a nice glaze.

Tangy Crockpot Country Ribs

I have always been a fan of cooking in the crockpot.  It is perfect way to have dinner ready when you come home from work or are busy cleaning the house.  I discovered a recipe very similar to this one on Betty Crocker and made a few adjustments to our liking.  We like to make it when it is too hot to heat the oven or too cold to grill ribs.   Hope you like it.

3 lb country-style boneless pork ribs

1 medium onion, chopped

½ cup packed dark brown sugar

1 teaspoon black pepper

1 ½ cup ketchup

¾ cup chili sauce

½ cup cider vinegar

3 Tablespoons spicy brown mustard

3 Tablespoons Worcestershire sauce

1 Tablespoon liquid smoke

Spray crockpot with cooking spray or use a liner for easy clean-up.  Place half the chopped onion in the bottom of the crockpot.  Put ribs on top of onions.  In a mixing bowl, mix all other ingredients including the remaining onions.  Pour sauce on top.  Cover and cook on low for 6-8 hours.  If your sauce is too watery when you are ready to serve the ribs, remove them from the crockpot.  Pour up some of the sauce and put in a sauce pot, bring to a boil on the stove top and let it reduce for about 5-10 minutes and pour over ribs. 

Big Momma's Red Tater Casserole

There are lots of loaded potato casseroles recipes around, and I guess you could call this one, too.  I created it one night when I need to use up some red potatoes.  My family enjoys it.  It is a tasty side dish. 

8-10 red potatoes

1 can cream of chicken soup, undiluted

½ medium onion, diced

½ small red or green

bell pepper, diced

5 strips bacon, fried and crumbled

½ cup shredded Colby Jack cheese

3 Tablespoon sour cream

2 green onions, diced

½ teaspoon garlic powder

½ teaspoon pepper

¼ cup shredded Colby Jack cheese for topping

Wash red potatoes.  Don’t peel.  Slice into rounds.  I usually get 4 cuts/slices per potato.  Place potatoes in pot and cover with water.  Bring to a boil and boil 6 minutes.  They should not be completely done.  Drain in colander and allow to cool.

Preheat oven to 350 degrees.

While potatoes are cooling, fry bacon.  Drain and crumble. 

In a mixing bowl, combine soup, onion, bell pepper, sour cream, ½ cup Colby Jack cheese, garlic powder, pepper, and half the green onions.  Mix well.  Add drained potatoes and gently fold them into mixture, making sure you don’t break or mash the slices.

Spray a casserole dish and pour in potato mixture.  Sprinkle ¼ cup of Colby Jack cheese on top.  Top cheese with bacon crumbles and remaining green onions.

Bake for 20-30 minutes.  Sides should be bubbly and top cheese melted and slightly browned. 

Strawberry Cheesecake Fluff

This Strawberry Cheesecake Fluff is a deliciously easy summertime dessert.  It is perfect for potlucks, summertime BBQ’s, and parties, especially baby showers. It can be prepared together quickly and left to chill in the fridge while other dishes are being prepared.

1 lb. fresh strawberries; hulled and quartered

1 box instant cheesecake pudding mix

2/3 cup sour cream or plain yogurt

1 cup mini marshmallows

2 T sugar

1 8 oz. Cool Whip; defrosted

1 T lemon juice

Graham crackers

In a large bowl; mix together sour cream/yogurt, sugar and lemon juice.

Add pudding mix and cool whip; stir until smooth.

Gently fold in marshmallows and strawberries.

Cover and refrigerate for at least 3 hours before serving.

Place fluff in bowl with graham crackers surrounding to serve.

Note:  You can also add some fresh blueberries, raspberries, or mixture of all berries, if you like.

Southern Corn Salad

This is one of my favorite side dishes for cookouts.  Heck, I like it any time!   I think it is even better the next day.

2 14 oz. cans of whole kernel corn, rinsed and drained well

1 small can sliced black olives, drained

½ medium onion, diced

1 large plum tomato, diced or 8-10 grape tomatoes sliced thin

8-10  pickled banana pepper rings, diced

1/2 teaspoon of sugar

3 Tablespoons mayonnaise

1 Tablespoon of apple cider vinegar or the vinegar from the banana pepper rings

big dash of pepper

dash of parsley flakes

 Drain the corn and black olives very well.  You don’t want your salad to be watery.  Put all ingredients in a large bowl.  Toss well.  Cover and refrigerate until ready to serve.

Sometimes I have added a little diced bell pepper and diced celery to the mix. 

Crockpot Polynesian Meatballs (Sweet and Sour)

If you are looking for a quick and easy dinner or a party appetizer that even picky eaters will enjoy, here it is. This recipe is so simple to make and will make your house smell AMAZING while it cooks. The sauce is a wonderful blend of sweet and tangy.   I use frozen meatballs, but you can make your own (reduce the cooking time with homemade meatballs that are just made/baked/fried, but keep the same time if you have pre-made and then frozen your meatballs.

1 28 oz. bag of frozen meatballs (about 45 meatballs)

2  bell peppers, diced in 1-inch pieces 

(I use two different colored peppers for add color)

1 large onion, diced in 1-inch pieces

1 20 oz. can of pineapple chunks, drain but keep juice

½ cup ketchup

¾ cup dark brown sugar

3-4 Tablespoons low sodium soy sauce

2 Tablespoons cornstarch

½ Tablespoon garlic powder

1 teaspoon pepper

juice from pineapple

chopped green onions to top

 First, drain the juice from the can of pineapple into a medium bowl (you'll need that later for the sauce.)

It should give you about ¾ cup of pineapple juice.

Place frozen meatballs into your 4-6 quart crock pot.

Then top meatballs with pineapple chunks, onions, and bell peppers.

Add brown sugar, ketchup, soy sauce and cornstarch to the bowl with the pineapple juice.

Whisk it all together well.

Pour sauce over meatballs.

Cover and cook on low for 4 hours.

One hour before serving, raise temperature of crock pot to high and cook for an additional hour. Doing this will thicken the sauce.

The sauce should be thicker and bubbling around the edges.

Serve over hot steamed rice for a great dinner or serve without rice as an appetizer.

Sprinkle with chopped green onion.  

Garlic Lemon Pepper and Almond Sauce for Vegetables

I purchase a great deal of frozen vegetables and some steam-able bags of vegetables that you pop in the microwave.  I like my vegetables usually with just a touch of butter, but sometimes we like to try something else that is how this sauce was created.   It is great on broccoli, Brussels sprouts, cauliflower, carrots, and veggie mixes.

½ stick of butter

1 Tablespoon minced garlic

1 quick squeeze of juice from half a lemon (probably ½ Tablespoon) I have never used bottled lemon juice, so I don’t know if this would work well.

½ teaspoon of pepper

1 Tablespoon of salad toppers honey roasted almonds

You want to either steam your vegetables or cook according to the frozen product directions.  When I am doing this, I reduce the cook time by 1-2 minutes because I like my vegetable to have a bit of crispiness. While the vegetables are cooking, in a skillet, melt the butter and add minced garlic.  Sauté for 1-2 minutes.  If your garlic is absorbing too much of the butter, add more.  You want to be able to coat the vegetables in the sauce. Next, add the lemon juice and pepper.  Drain your vegetables and add them to the skillet and toss to coat.  Sprinkle with roasted almonds and continue to cook another minute.

Crockpot Cheesy Ranch Potatoes

If you are looking for a great side dish that will be ready when you get home from work, a day out with the kids, or just because, here it is.  I like to serve this with a rotisserie chicken, barbecue sausage links that I cook in the skillet and add a little barbecue sauce to (done in 15 minutes), or with some leftover meat, such as meatloaf, roast, or chops, plus a salad. 

2.5-3 pounds of potatoes, peeled and cubed (I don’t peel red potatoes when I used them)

1 large onion, diced

1 can cream of chicken soup (you could change to cream of celery or mushroom)

1 envelope dry ranch dressing mix

1 Tablespoon parsley flakes

½ Tablespoon garlic powder

½ teaspoon pepper

1 cup shredded Colby Jack cheese

2-3 green onions, sliced (optional)

 Spray the insides of crockpot with cooking spray or coat with olive oil.  Add potatoes, onion, soup, ranch powder, parsley, garlic powder, and pepper. Mix until soup is coating all potatoes.  Cook on low for 6-8 hours.  When potatoes are done, sprinkle with cheese and stir.  Cook 15 more minutes.  Sprinkle with slice green onions when served.

Pepperoni Chicken and Pasta Bake

There are lots of recipes online and in cook books that combine the wonderful flavors of marinara sauce, pepperoni,and cheese with meats, such as ground beef and Italian sausage, .  Here is my version, using chicken.  It is very good.  
This is a great dinner and kids enjoy it!

3 boneless skinless chicken breasts or 10 chicken tenders, cubed

1 medium onion, diced

1 medium bell pepper, diced

1 Tablespoon prepared minced garlic

1 Tablespoon Italian seasoning blend

1 (24 ounce) jar marinara sauce ( I use Emeril’s or Newman’s Own)

½ Tablespoon sugar

garlic powder, seasoned salt, pepper

2 cups penne pasta, boiled and drained

1  (6 ounce) package of sliced pepperoni--cut all but 24 slices into four parts

1 ½ cup shredded Italian blend cheese (a mix of Mozzarella, Romano, and Provolone cheeses) Kraft makes a great product

¼ cup shredded Parmesan cheese (not the shaker can kind)

2 Tablespoons olive oil

Preheat oven to 350 degrees.  Season chicken chunks with garlic powder, seasoned salt, and pepper. In a large skillet, heat olive oil and add chicken.  Cook chicken pieces for about 2-3 minutes, turning often.  Add diced bell pepper and onion. Continue to cook until vegetables begin to soften.  Add marinara sauce, minced garlic, sugar, Italian seasoning and a dash of pepper. Bring to boil, reduce heat to simmer and cover.  While sauce is simmering, boil pasta in a large pot of water (I cook mine for 9-10 minutes) and drain.  Add drained pasta and pepperoni slices that have been quartered to sauce and chicken mixture.  Mix well.  Add 1 cup of cheese blend.  Spray a 9 x13 casserole dish with cooking spray. Pour pasta mixture in dish.  Top with ½ cup of Italian cheese and ¼ cup of Parmesan cheese.  Layer the reserved 24 slices of pepperoni on top of cheese.  Bake for 15-20 minutes or until top cheese begins to melt and lightly bubble.

Momma's Pickled Beets

Beets--you either love them or you hate them.   love them. My mother often made side dishes with beets.  One of my favorites is this one.  It is great as a barbecue side dish and my husband and I love them with white beans.  Here is my mother's pickled beets dish.

2 (16 ounce) cans sliced beets

1 large Vidalia or red onion, peeled and sliced into 1 inch pieces

1 Tablespoon parsley flasks (fresh or dried) (optional)

Dash pepper

½  cup sugar

½ Tablespoon Dijon mustard

½  cup apple cider or white vinegar

1/2  cup beet juice from cans

Drain beets, reserving ½ cup liquid/juice.  Place beets in large bowl with lid. Add onions, pepper, and parsley flakes, and toss.

In a saucepan over medium heat, cook the sugar, mustard and reserved 1/2 cup beet liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool.

Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Crispy Roasted Chicken and Vegetables

This is a super simple recipe (it takes about 15 minutes to prep) that tastes heavenly.  It is great for
Sunday dinners, company dinners, or just because you want a delicious dinner.

1 whole chicken (about 4 - 4.5 lbs.), rinsed and patted dry; giblets removed

Seasoned salt, pepper and garlic powder

1 lemon, quartered

1 stalk celery, quartered

1 bay leaf

3 cloves garlic, peeled but not chopped

2 T butter, melted

2 T Italian seasoning blend (I use McCormick)

1 teaspoon paprika

10-12 red potatoes, halved or quartered depending on size

1 ½ cups baby carrots, rinsed or large carrots, peeled and chunked

1 Vidalia onion, quartered

2 T olive oil

Kitchen twine for tying legs

Preheat oven to 350 degrees F.

Season chicken cavity with salt, pepper, and garlic powder.

Stuff chicken cavity with 3 of  lemon quarters, celery, bay leaf, and garlic cloves.

Tie the legs together with kitchen string and tuck the wings underneath the bird. Place chicken (breast-side up) in a large roasting pan.

Drizzle or brush melted butter over the outside of the chicken. Season liberally all over with salt, pepper, garlic powder, paprika, and 1 Tablespoons of Italian seasoning.

Place potatoes, carrots and onion in a large Ziploc bag. Add olive oil, juice of 1 lemon quarter, seasoned  salt, pepper, garlic powder, and 1 Tablespoon of Italian seasoning, and toss to coat.

Place the vegetables in the roasting pan around the chicken.

Roast the chicken and vegetables in the oven for about 95-100 minutes, or until the meat reaches an internal temperature of 165 degrees F.  It your chicken is getting too brown before it is done, tent it with foil. 

Please feel free to add other raw vegetables, such as squash, sweet potatoes, tomatoes, Brussels sprouts, and broccoli to your veggies.  All are great!

Zucchini Boats

The internet and cook books have thousands of recipes for stuffed zucchini boats. 
Here is one my husband and I made together.  We enjoy them very much.  I hope you do as well.

4 medium zucchini

½ teaspoon dried Italian seasoning

salt and pepper to taste

2 teaspoons olive oil

FILLING:

1 Tablespoon olive oil

1 pound mild Italian sausage, casings removed or ground turkey/pork/ beef

              (or a mixture of meats)

½ cup onion finely diced

½ cup bell pepper, finely diced

1 Tablespoon minced garlic

1 Tablespoon parsley flakes

5-6 white mushrooms, diced

1 Tablespoon Italian seasoning

½ teaspoon pepper

1 Tablespoon Worcestershire sauce

2 cups marinara sauce

½ Tablespoon sugar

¾ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

Chopped parsley for garnishing

     cooking spray

Preheat the oven to 400 degrees F. Coat a large rectangular baking with cooking spray.

Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

Arrange the zucchini in the baking dish.

Lightly brush the insides of the zucchinis with olive oil. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells.

Heat the olive oil in a large pan over medium high heat. Add the sausage(meat) and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion, bell pepper, mushrooms and parsley flakes and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.

Add the marinara sauce, sugar, pepper, Italian seasonings and Worcestershire sauce into the pan and bring to a simmer; cook for 5 minutes.

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheeses.

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

Garnish with parsley, then serve.