Strawberry Lemonade Bars

I discovered this recipe online at Six Sisters.  It is easy to make and very tasty.  It is perfect for family
gatherings, pot luck dinners, church socials, baby showers, and more.

For the base:

1 package strawberry cake mix

½ cup butter, softened to room temperature

1 egg, slightly beaten

For the center/frosting:

3 cups powdered sugar

4 Tablespoons butter, softened to room temperature

Lemon juice from fresh lemons (don’t use the kind in bottle or plastic squeeze containers!)

3-5 drops yellow food coloring

1 (8 ounce) package cream cheese, softened to room temperature

2 eggs

Directions: 

Preheat oven to 350 degrees F.

Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

In a mixing bowl, using a hand mixer blend cake mix, butter and egg until well combined , press in the bottom of prepared pan and set aside.

In a large mixing bowl, use mixer to combine powdered sugar and butter. Add lemon juice 1 Tablespoon at a time to form the consistency of thick frosting. (I use 2-3 tablespoons)

Mix in cream cheese and yellow food coloring until smooth and creamy.

Set aside 1 cup of mixture to use later as frosting.

Add eggs to the remaining frosting mixture and beat until fluffy. Pour on top of cake mix in the pan, spreading to reach sides, and bake for 25-30 minutes or until the edges are golden brown.

Let cool completely, then spread remaining frosting mixture on top.

Easy Cheesy Chicken and Rice Casserole

Here is a dump and bake casserole that makes for a perfect dinner.  This recipes serves 4-6, but can easily be doubled.  It is delicious with or without the topping.

1 10.5 ounce can condensed cream of chicken soup (NOT diluted)

¾ cup water

1 cup uncooked white rice

1 lb. uncooked chicken breast or tenders diced

1 12.6 ounce bag frozen baby broccoli florets (or cuts) or 1 cup of frozen peas and carrots blend

½ Tablespoon garlic powder

½  teaspoon pepper

1 Tablespoon creole mustard

½ cup shredded cheddar cheese

½ cup shredded Parmesan cheese

Optional Topping:

½ cup melted butter

½ cup panko bread crumbs

¼ cup shredded Parmesan cheese

Instructions

Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.

Add cream of chicken soup, mustard, garlic powder, pepper, and water to the prepared dish. Whisk together until completely combined.

Stir in uncooked rice, uncooked chicken, Parmesan cheese, frozen vegetables. Cover tightly with foil and bake for 1 hour or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. Once casserole is done, remove from oven.  Mix topping ingredients in a small bowl, and sprinkle on top of casserole, return to oven uncovered.  Bake 8 more minutes. 

Easter Morning Eggs Benedict Casserole

I found this recipe a few years ago in Taste of Home Magazine.  It is a perfect brunch dish and great for Easter breakfast.   Please note that you have to mix the casserole and refrigerate overnight. 

CASSEROLE

12 ounces Canadian bacon, chopped

6 English muffins, split and cut into 1-inch pieces

8 large eggs

2 cups milk

1 teaspoon onion powder

½ teaspoon pepper

¼  teaspoon paprika

HOLLANDAISE SAUCE:

4 large egg yolks

½ cup heavy whipping cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

½  cup butter, melted

Use a 9x13 rectangular or 10x10 square dish so that you can cut the baked casserole into squares for easy serving. Place half of the Canadian bacon in greased baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, onion powder and pepper; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean.

Begin the sauce the last 5 minutes of baking the casserole.  In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.

PS:  If you just don't have time to make the sauce, these are two package sauces I highly recommend International and Knorr's.  Both are easy and delicious!  

Roasted Veggie Flatbead

My husband always makes this to go with his baked ziti.  It is so tasty. I could have it as the main course. He found this basic idea/recipe on Two Sisters and made a few changes. 

1 lb fresh yellow squash

1 ½  lb fresh zucchini squash

¼  cup extra virgin olive oil

¼  tsp salt

¼  tsp freshly ground pepper

1 lb. 100% whole wheat pizza dough (set it out at room temperature for 1 hour)

10 toes/buds pre-roasted garlic

½ lb fresh mozzarella

8-10 leaves fresh basil

1 sprig fresh oregano

no-stick cooking spray

Preheat oven to 375ºF. Slice yellow squash into circles. Cut zucchini in half, width-wise, and cut into strips. Place on a large baking sheet and drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes or until light golden brown.

Spray no-stick cooking spray on a large baking sheet. Use a mini rolling pin to spread pizza dough on pan. Bake for about 10 minutes.

Slice fresh mozzarella into circles and cut each in half. Place on dough.

Top with cooked squash, zucchini, and garlic. Bake for an additional 15 minutes or until cheese is melted and dough is lightly crispy.

Rinse and dry fresh herbs. Use kitchen shears to chop herbs over flatbread. Use a pizza cutter to serve.

Pork Meatballs and Italian Sausage Bake Ziti

Do you need a large entree for a family dinner or pot luck supper?   A huge family meal is a custom in my husband’s family on Palm Sunday. This is Mike’s Palm Sunday Pork Meatball and Sausage Bake Ziti recipe.  It serves 16-20 people.

1 yellow onion

1 lb. Italian style pork meatballs

2 ½ lbs. mild Italian fresh sausage links

two 13.25-oz boxes penne pasta

three 26-oz jars marinara sauce (We use Emeril’s)

2 Tablespoons Italian Seasoning blend

1 Tablespoon garlic powder

1 teaspoon pepper

1 teaspoon sugar (always add a little sugar to tomato sauces)

3 cups mozzarella shredded cheese

2 cups Parmesan cheese, freshly grated not the green can kind

 Preheat oven to 350ºF. Slice onion.

In two large sauté pans on medium heat, brown pork meatballs and sausage links for about 5 minutes. Add sliced onions to sauté pan and cook an additional 5 minutes, rotating sausage and meatballs. Set sautéed onions aside. In a large baking dish, cook sausage and meatballs until they are cooked throughout, about 7 minutes. Slice into ½ inch pieces.

Bring a large pot of water to a boil. Add penne pasta to pot and cook according to directions on box, about 12 minutes. Stir sauce and onions into pasta.

In a large baking dish, fill the bottom of the dish with a layer of pasta with sauce. Next, sprinkle shredded mozzarella and Parmesan cheese. Follow with a layer of sliced meatballs and sausage. Repeat layering- pasta, cheeses, and finally meatballs and sausage. Lastly, sprinkle with Parmesan cheese. Bake for about 30 minutes or until hot.

Note:  You can also include 2 cups of ricotta cheese and put dollops of it when you are adding the cheeses. 

Impossible Taco Pie

I can’t claim this delicious and easy dish as my own.  There are several versions online.  It is quick, it is easy, but it is oh, so tasty.  Make this pie an extra-special creation with garnishes. Offer small bowls of sour cream, guacamole, diced onions, sliced scallions, purchased or homemade salsa, and sliced black olives. For a hearty dinner, add a tossed salad and corn bread muffins.

1 pound ground beef

1/2 cup chopped onion

1 (1.25-ounce) packet taco seasoning (approximately 2 tablespoons)

1  (4-ounce) can chopped green chili peppers (mild, drained)

1 1/4 cups milk

3 large eggs

3/4 cup biscuit baking mix (e.g., Bisquick)

2 tomatoes, diced

1 cup shredded Mexican blend or sharp cheddar cheese

Heat oven to 400 F.

Grease a 10-inch glass pie plate.

In a large skillet over medium high heat cook the ground beef and onion until beef is browned and no longer pink, stirring and turning frequently. Drain well.

Add the dry taco seasoning mixture to the drained ground beef and onion mixture; stir to blend the spice mix into the beef. Spread the ground beef mixture in the greased pie plate. Top the beef mixture with the chopped chili peppers.

In a bowl, whisk the milk with the eggs until well blended. Add the baking mix and whisk or beat until smooth. Pour the batter over the chili pepper layer.

Bake for 25 minutes and then top with shredded cheese. Bake for about 8 to 10 minutes longer, or until knife inserted in center comes out clean.  Immediately sprinkle diced tomatoes on top of hot pie when it is removed from oven. 

Cool the taco pie for about 5 minutes before slicing and serving.

Serve with sour cream and your favorite taco garnishes.

Leave leftover pie in the pie pan, cover tightly with foil or plastic wrap, and refrigerate for up to 3 days. To reheat, cover with foil and heat at 325 F for about 25 minutes, or until hot. The recommended safe temperature—USDA—for leftovers is 165 F.

Smothered Seven Bone Steaks

My mother often called seven bone steaks GRAVY chops because she would chop the larger steaks in half and then she smothered them in onion gravy.  Seven bones steaks in gravy was one of my favorite meals growing up.  These steaks have gotten rather difficult to find, but you can ask the
butcher to cut a few for you.  You won't regret it, I promise!

2.5-3 pounds of 7-bone steaks (bone-in) or round steaks
2 Tablespoons Cajun Seasonings (use seasoned salt if you don't have this)
1 Tablespoon garlic powder
1/2 Tablespoon pepper
2 medium onions--chop one and slice the other in rings
2 cloves/toes garlic, finely chopped
1 bell pepper, chopped --I like to use a red bell pepper for this
2 Tablespoons Worcestershire sauce
3-6 cups beef stock (Add 1 cup at a time)
3 Tablespoons all-purpose flour
4 Tablespoons olive oil
2 Tablespoons canola oil


Use a large skillet with a lid.  Mix Cajun Seasoning, garlic powder, and pepper in a small bowl. Season both sides of steaks with Cajun seasonings, garlic powder and pepper. Don't toss the remaining seasons--you will add to the gravy later.   Heat olive oil in skillet.  Add steaks and sear/brown/fry for 2-3 minutes per side.  Remove steaks from skillet and set them in a plate.  Do not remove any grease/oil remaining in skillet.  Add chopped onions, bell pepper, chopped garlic and saute over medium heat for 4-5 minutes until onions begin to soften.  Push vegetables to one side of skillet and 2 tablespoons of canola oil, then  add flour, stirring constantly to make a dark roux (about 4-5 minutes).  Slowly add 1 cup of broth at a time and mix in roux and vegetables.  Add broth until gravy is a slightly thin consistency. Add remaining seasoning blend and Worcestershire sauce.  Return steaks to skillet.  Cover with gravy. Top steaks with sliced onion rings.  Once gravy boils, reduce to simmer.  Cover with lid and simmer 2-3 hours.  Turning steaks mid-way.  Serve steaks and gravy over rice or mashed potatoes.