Found this in a recent Simple & Delicious magazine. It is the first thing I've cooked in a long time that Alton would actually taste (this is the kid who will only eat mac n cheese, peanut butter and jelly sandwiches, or nothing-if the alternative is eating what I prepared- for dinner). Then, believe it or not, he actually liked it! It's a miracle! So, this recipe's a keeper. Oh yeah, it was really easy to make, too. And very tasty.
10 oz. uncooked egg noodles
1-1/2 pounds ground beef (or turkey)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 jar (14 oz) pizza sauce
1 can (4 oz) mushroom stems and pieces, drained
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded part-skim mozzarella cheese
1 package (3-1/2 oz) sliced pepperoni
*Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain.
*Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Drain noodles.
*In a greased 9 x 13 baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake @ 350 degrees for 15-20 minutes or until heated through.
**Variations: There are people in my house who don't like mushrooms or peppers, so I left those out. =( I used a mixture of ground beef, ground turkey, and some canadian bacon (because I happened to have some in my fridge). I also used turkey pepperoni and whole wheat egg noodles (with no yolks) to make it a little more healthful. It was so good!
Showing posts with label freezer friendly. Show all posts
Showing posts with label freezer friendly. Show all posts
Wednesday, April 30, 2008
Wednesday, March 26, 2008
Sausage Cheese Balls
2 lbs. sausage
1-1/2 cups baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 tsp. garlic powder
*Preheat oven to 375 degrees. Mix all ingredients and form into 1-inch balls. Bake on ungreased cookie sheet for 15 minutes or until golden brown.
**Makes about 6 dozen. Freeze leftovers.
1-1/2 cups baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 tsp. garlic powder
*Preheat oven to 375 degrees. Mix all ingredients and form into 1-inch balls. Bake on ungreased cookie sheet for 15 minutes or until golden brown.
**Makes about 6 dozen. Freeze leftovers.
Monday, March 10, 2008
Chicken Vegetable Soup
4 cups chicken broth
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste
*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.
Zucchini Bread
This is the best, most moist zucchini bread!
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 (8 0z) can crushed pineapple (well drained)
1 cup chopped nuts (optional)
2 tsp vanilla
3 cups grated zucchini
*Preheat oven to 350 degrees. Combine eggs and sugar, then oil; mix well. Stir in dry ingredients and beat for 2 minutes. Add remaining ingredients and mix well. Pour into two greased loaf pans and bake for 50 minutes (or six mini loaf pans for 40 minutes).
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 (8 0z) can crushed pineapple (well drained)
1 cup chopped nuts (optional)
2 tsp vanilla
3 cups grated zucchini
*Preheat oven to 350 degrees. Combine eggs and sugar, then oil; mix well. Stir in dry ingredients and beat for 2 minutes. Add remaining ingredients and mix well. Pour into two greased loaf pans and bake for 50 minutes (or six mini loaf pans for 40 minutes).
Baked Macaroni and Cheese
A few years ago I asked my Mom for her mac 'n cheese recipe (it is what I always requested for my birthday dinner and what I still ask for whenever I go for a visit). Well, anyway, you know how that goes. She said "well, I don't have a recipe, I just sort of throw things in until it looks right." I tried a few times to get it right, but never could. Finally I came across this recipe on the back of a pasta box. It's not quite like Mom's, but it works for me.
2 Tbsp. corn starch
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk (skim is fine)
2 Tbsp. margarine or butter
2 cups shredded cheddar cheese
8 oz elbow macaroni noodles, cooked 7 minutes and drained
*Preheat oven to 375 degrees. In med. saucepan combine first three ingredients; stir in milk. Add margarine, stirring constantly. Bring to a boil over medium high heat; boil one minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add noodles. Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered for 25 minutes.
**Variation: Before baking, stir in some cubed kielbasa or ham. I usually double this recipe and freeze the second casserole.
2 Tbsp. corn starch
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk (skim is fine)
2 Tbsp. margarine or butter
2 cups shredded cheddar cheese
8 oz elbow macaroni noodles, cooked 7 minutes and drained
*Preheat oven to 375 degrees. In med. saucepan combine first three ingredients; stir in milk. Add margarine, stirring constantly. Bring to a boil over medium high heat; boil one minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add noodles. Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered for 25 minutes.
**Variation: Before baking, stir in some cubed kielbasa or ham. I usually double this recipe and freeze the second casserole.
Friday, March 7, 2008
Grandmother B's Meatballs
These meatballs are so easy and so good! They can be served over rice for a main dish or served by themselves (with sauce) as an appetizer. I double the meatball recipe and freeze half for another time.
MEATBALLS:
1-1/2 lb. ground beef (or turkey)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1 cup oats
1/2 tsp. garlic powder
1/4 cup chopped onions
*Mix all ingredients and roll into balls. Bake meatballs @ 350 degrees for 20 minutes.
SAUCE:
2 (8 oz) cans tomato sauce
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar
*Mix all ingredients, then stir in meatballs. Pour into a baking pan. Bake @ 350 degrees for 20-25 minutes or until heated through. (Or you can simply heat it through on the stove.) Serve over rice.
MEATBALLS:
1-1/2 lb. ground beef (or turkey)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1 cup oats
1/2 tsp. garlic powder
1/4 cup chopped onions
*Mix all ingredients and roll into balls. Bake meatballs @ 350 degrees for 20 minutes.
SAUCE:
2 (8 oz) cans tomato sauce
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar
*Mix all ingredients, then stir in meatballs. Pour into a baking pan. Bake @ 350 degrees for 20-25 minutes or until heated through. (Or you can simply heat it through on the stove.) Serve over rice.
Thursday, March 6, 2008
Ted's Waffles
This is Uncle Ted's "famous" waffle recipe (famous in our family). These waffles are made with whole wheat flour and are very delicious and filling. As Nana would say, "they stick to your ribs." They are yummy topped with syrup, applesauce, strawberries and cream, etc. We usually make some plain, some with chocolate chips, some with chopped pecans, and some with chocolate chips & pecans (my personal favorite).
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
*Mix these ingredients in a medium size bowl.
2 cups milk
4 eggs
1 cup oil
*Mix these ingredients in a large bowl. Add dry ingredients and mix well to minimize lumps. Cook on waffle iron and enjoy!
**Variations: for pancakes use only 1 cup milk and 2 eggs.
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
*Mix these ingredients in a medium size bowl.
2 cups milk
4 eggs
1 cup oil
*Mix these ingredients in a large bowl. Add dry ingredients and mix well to minimize lumps. Cook on waffle iron and enjoy!
**Variations: for pancakes use only 1 cup milk and 2 eggs.
Spaghetti Casserole
I found this recipe in a Simple & Delicious magazine last year and it has become a favorite in our house. I especially love that is makes two casseroles so that I can freeze one for later. Most often, I will double the recipe and have several extra dishes to freeze.
1 package (16 oz) angel hair pasta
1-1/2 pounds ground beef (or turkey)
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I just use cheddar)
*Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
*Drain pasta. Combine soup and sour cream. In two 8-in square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.
1 package (16 oz) angel hair pasta
1-1/2 pounds ground beef (or turkey)
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I just use cheddar)
*Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
*Drain pasta. Combine soup and sour cream. In two 8-in square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.
Thursday, February 28, 2008
Baked Ziti
This is one of my all-time favorite dinner recipes from my dear friend, Michelle!
12 oz. uncooked ziti noodles (or whatever kind you have on hand)
6 oz. cream cheese, softened
6 oz sour cream
2 cans/jars spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese, to taste
*Preheat oven to 350 degrees. Cook noodles and drain (don't overcook them or they'll be soggy after casserole is baked). Mix well cream cheese and sour cream. In a 9 x 13 baking dish, layer half of cooked noodles, 2/3 can sauce, 1/2 of cream cheese mixture, remaining noodles, 2/3 can sauce, remaining cream cheese mixture, thin layer of sauce (just enough to cover top layer). Top with mozzarella and Parmesan. Bake for 30 minutes, or until cheese is lightly browned.
**Variation: add ground beef (or turkey) and/or diced tomatoes (well drained). Low fat versions of all ingredients work just as well.
12 oz. uncooked ziti noodles (or whatever kind you have on hand)
6 oz. cream cheese, softened
6 oz sour cream
2 cans/jars spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese, to taste
*Preheat oven to 350 degrees. Cook noodles and drain (don't overcook them or they'll be soggy after casserole is baked). Mix well cream cheese and sour cream. In a 9 x 13 baking dish, layer half of cooked noodles, 2/3 can sauce, 1/2 of cream cheese mixture, remaining noodles, 2/3 can sauce, remaining cream cheese mixture, thin layer of sauce (just enough to cover top layer). Top with mozzarella and Parmesan. Bake for 30 minutes, or until cheese is lightly browned.
**Variation: add ground beef (or turkey) and/or diced tomatoes (well drained). Low fat versions of all ingredients work just as well.
Strawberry Bread
(From Molly T.)
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
4 eggs, lightly beaten
1 1/4 cups vegetable oil
1 (16 oz) pkg. frozen strawberries, slightly thawed
*Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a large mixing bowl. In separate bowl, combine oil, eggs, and strawberries, then add to dry mixture. Stir until completely mixed and smooth. Pour into loaf pans. Bake for 1 hour or until lightly browned.
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
4 eggs, lightly beaten
1 1/4 cups vegetable oil
1 (16 oz) pkg. frozen strawberries, slightly thawed
*Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a large mixing bowl. In separate bowl, combine oil, eggs, and strawberries, then add to dry mixture. Stir until completely mixed and smooth. Pour into loaf pans. Bake for 1 hour or until lightly browned.
Wednesday, February 27, 2008
Banana Bread
(From Brynn J.)
This is the best banana bread recipe I have tried so far. It is part of my Relief Society cookbook from our ward in Hawaii. Man, it is so good!
*Preheat oven to 350 degrees
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 cups sugar
*Mix together well, then add:
1 cup buttermilk (or mix one cup of milk with 1 Tbsp lemon juice or vinegar and let sit 5 minutes)
1 1/2 tsp. almond extract (or vanilla)
1 cup oil
1 cube melted butter
*Mix together well, then add:
3 eggs
3 mashed bananas
1 tsp. vanilla
*Mix together well; grease 2 loaf pans. Pour batter into pans and bake for 1 hour.
**Variations: for muffins, pour into greased muffin tins and bake for 25-30 minutes. You can also add chocolate chips and leave off the glaze (my personal favorite way to eat it).
**If you would like to use the following glaze recipe, then poke holes in baked bread with a fork and let bread stand for 10 minutes (very important).
Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond or vanilla extract
2 Tbsp. butter
*Combine all ingredients in a saucepan and bring to a simmer (not a boil). Remove from heat and pour over bread.
This is the best banana bread recipe I have tried so far. It is part of my Relief Society cookbook from our ward in Hawaii. Man, it is so good!
*Preheat oven to 350 degrees
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 cups sugar
*Mix together well, then add:
1 cup buttermilk (or mix one cup of milk with 1 Tbsp lemon juice or vinegar and let sit 5 minutes)
1 1/2 tsp. almond extract (or vanilla)
1 cup oil
1 cube melted butter
*Mix together well, then add:
3 eggs
3 mashed bananas
1 tsp. vanilla
*Mix together well; grease 2 loaf pans. Pour batter into pans and bake for 1 hour.
**Variations: for muffins, pour into greased muffin tins and bake for 25-30 minutes. You can also add chocolate chips and leave off the glaze (my personal favorite way to eat it).
**If you would like to use the following glaze recipe, then poke holes in baked bread with a fork and let bread stand for 10 minutes (very important).
Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond or vanilla extract
2 Tbsp. butter
*Combine all ingredients in a saucepan and bring to a simmer (not a boil). Remove from heat and pour over bread.
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