Baked Macaroni and Cheese

Ariel told me that the other day Richard asked her to make macaroni and cheese like your mom, to help get rid of the milk; he told her “you know the recipe”. She told me that she looked at him and thought are you mad.  And then told him I can’t make it, I don’t even think there is a recipe.
 She even posted this story on Facebook, and she was asked if she ever found out the recipe to let them know. She replied; it’s in her head. She never makes it the same way twice. I don't think I'll ever know it.

Well today is your lucky day Ariel here is my recipe for Baked Macaroni and Cheese. Well today’s version anyway.
She is right I never make it the same way twice. It all depends on what cheese that I have on hand. Sometimes I top it with more cheese, or crushed potato chips. Today I used Crushed Cheez-it this happens to be Richard’s favorite topping.

 

Baked Macaroni and Cheese

8oz. elbow macaroni
3 tablespoons butter
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon pepper
2 cups milk
2 cups shredded cheddar cheese
4oz. cream cheese
1 cup of crunched Cheez-its

Preheat oven to 350⁰F. Spray a 9x13 inch baking dish with cooking spray: set aside.

Cook pasta according to the instruction on package, drain.
In a medium size sauce pan melt butter, blend in flour, salt and pepper. Cook until bubbly for about a minute. Gradually add milk and cook stirring constantly until mixture thickens.
Remove from heat add cheddar cheese and cream cheese stir until melted; stir in cooked pasta. Pour into baking dish and top with crushed Cheez-its.
Bake for 30 minutes.Pin It

Macaroni and Cheese Ham Pie

I wasn’t planning on making supper last night but when I got an email from Bisquick I just knew that I needed to make to make the pie that was featured. It looked so delicious on the screen that I wanted to lick it clean! It was so simple to make and I always have the ingredients in my house.  Richard wasn’t home to enjoy it last night so I packed him a couple of slices for him to take in his lunch today. He gave me a call to tell me that the macaroni pie tasted so good.  So I guess he will be requesting for me to make this dish again! And I will!

Macaroni and Cheese Ham Pie

3 cups shredded Cheddar cheese

1 cup cubed cooked ham

1 cup uncooked elbow macaroni

2 ¼ cups milk

2 eggs  

½ cup Original Bisquick mix

¼ teaspoon salt

Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.

In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.

In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

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Creamy Italian Sausage Pasta

Take a look at the size of this pasta! It's like a giant cork-screw!

 I found this a few months ago at Target. I was thinking about what recipe that I could use this in, maybe a pasta bake or a mac-cheese dish. Or maybe some kind of an unusual pasta sauce to go with such unusual pasta. Well I finally decided to go with the sauce that was written on the back of the package.

The only thing that I changed in the recipe is the amount of tomatoes and tomato sauce that I used because I used what I had on hand. I have written by the change in parenthesis.

I am sure you are wondering about the taste of this sauce. It is wonderful or sure I say it was wonderful because there is none left!

Creamy Italian Sausage Pasta

1 package of Archer Farms Girandole pasta

1 Tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 (28 oz) can whole tomatoes (I used 2 (15 oz.) cans)
1 (8oz.) can tomato sauce (I used 1 (16 oz.) can)
1 tablespoon tomato paste
1 teaspoon Italian seasoning
¼ cup heavy cream
¼ cup thinly sliced fresh basil leaves

Cook pasta according to package directions; drain.

Meanwhile, heat oil in large skillet over medium-high heat; Add ground sausage, onion and garlic. Cook and stir until sausage is cooked through, breaking up large pieces.
Add tomatoes, sauce, paste and seasoning. Break up tomatoes with spoon. Reduce heat and simmer 5 to 10 minutes until thickened. Stir in cream and basil. Serve with pasta.Pin It

Cannelloni Florentine

The other day I bought a package of eggroll wrappers because I had another dish in mind; which I will be sharing in a few days. But let me tell you about how I came up with this dish.

In the package of eggroll wrappers there was a recipe for Cannelloni which is also called manicotti. The recipe sounded good but of course I wanted to do something different. I decided to use my own pasta sauce recipe and to use the ricotta filling that I use in my lasagna roll ups. I just realized that I have never shared that recipe with you. I guess that will have to wait for another day. But this filling is just like it the filing that I use in my roll ups.
Now if you think about it eggroll wrappers are made out of the same ingredients that they make pasta with. So why not use them just like pasta. And it was a lot easier to roll up my filling then to stuff the filling into the manicotti tubes.
They tasted so good that I will be making them again. Next time I think I will try a different filling and maybe a white cheese sauce.

CannellonI Florentinei

1 teaspoon olive oil
2 cloves garlic, minced
1 /2 cup diced onions
1 (15oz.) can tomato sauce
1 (15oz.) can diced tomatoes
1 teaspoon Italian seasonings
1 teaspoon brown sugar
1 (10oz.) box chopped frozen spinach, thawed and squeezed dry
2 cups ricotta cheese
¼ cup parmesan cheese
1 egg
2 cups mozzarella cheese, divided
12 large egg roll wrappers sheets

In a medium sauce pan sauté onions and garlic in oil. Add tomato sauce, diced tomatoes, Italian seasoning and brown sugar. Simmer for 20 minutes.

In a medium size bowl combine spinach, ricotta cheese, parmesan cheese, ½ cup mozzarella cheese and egg.

Place ¼ cup of spinach mixture onto one egg roll wrapper roll up from end to end.

Place into a greased 13x9 inch baking dish; repeat with remaining wrappers.

Pour tomato sauce over rolled pasta. Cover and bake at 350⁰F for 40 minutes. Uncover and, sprinkle remaining cheese over top. Return to oven; bake until cheese melts 5-7 minutes.

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Skillet Spaghetti

There were so many times when my girls were growing up that I always need to get dinner on the table in a hurry. And being a child who grew up eating Hamburger Helper a lot for dinner I just didn’t want to have my children growing up on it to. It’s all right sometimes I guess but I have notice that over the years the amount of pasta that you get in the box of mix has changed and you almost have to use 2 boxes for the pound of ground beef that the mix calls for.

So over the years I have come up with my own version of a hamburger helper. I believe that this recipe taste so much better than theirs. And it’s such an easy dish to prepare because you make it all in the same skillet.

Skillet Spaghetti

1 pound ground beef
2 cloves garlic, minced
1 small onion, chopped
1(16 OZ.) jar pasta sauce
1 beef bouillon cube
1 teaspoon Italian seasoning
1 (4oz.) can mushrooms
2 cups water
8 oz. spaghetti, broken in half
1 cup grated Cheddar cheese

In a large Dutch over medium-high heat cook ground beef, onions and minced garlic until meat is brown and onions are tender; drain. Add pasta sauce, bouillon cube, Italian seasoning, mushrooms and water; bring to a boil. Add pasta; cover and reduce heat to a simmer. Cook for 15 to 20 minutes or until pasta is tender. Sprikle cheese over top; serve.

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Pork Chop and Pasta Dinner

When you are looking for something good and easy and a different way to serve pork chops, then look no further this is the dish that you have to try.

Sometimes you have a recipe that you have been preparing for years and you just don’t know where it came from, all you know is that you just love it. That is how I feel about this dish. I think it’s a great way to serve pork chops.

Pork Chop and Pasta Dinner
1½ cups macaroni
4 pork chops
Salt and pepper to taste
2 tablespoons oil
1 (15 oz.) can tomato sauce
½ cup onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon Italian seasoning
½ teaspoon sugar
½ teaspoon garlic powder
¼ cup parmesan cheese

Cook macaroni according to package directions. Drain and place in a medium size baking dish.
Season pork chops with salt and pepper. In a large skillet brown pork chops in oil over medium-high heat. Place browned pork chops over pasta in baking dish.
In a medium bowl combine, tomato sauce, Worcestershire sauce, Italian seasoning, sugar, a garlic powder. Pour over pork chops and pasta, sprinkle with parmesan cheese.
Cover and bake at 350⁰F for 45 minutes.Pin It

Easy Chicken Fettuccine Alfredo

I have been making this dish for years. It is so easy and fast to throw together when you don’t have a lot of time to make dinner. It has always been a favorite of Richard and the girls. It doesn’t cost a lot to make because I usually buy the least expensive Alfredo sauce or whatever brand that is on sale. I believe that sometime the simplest dishes taste the best.

Easy Chicken Fettuccine Alfredo
1 pound chicken breast, sliced into bite-size pieces
1 tablespoon olive oil
2 garlic cloves, minced
1 jar store bought Alfredo sauce
1 teaspoon Italian seasoning
1 8 oz. box Fettuccine pasta
½ cup grated parmesan cheese

Cook pasta according to the direction on the box in a large pot. Meanwhile in large skillet heat oil over medium-high heat, add cut-up chicken pieces and minced garlic; cook until chicken is a golden brown. Add Alfredo sauce and Italian seasoning; simmer for 5 minutes.
Drain cooked pasta return to pot add chicken- Alfredo mixture; toss with parmesan cheese; serve.Pin It

Baked Ziti

The first time I had this was at Sbarro’s Italian restaurant in our local mall many years ago. The restaurant has closed but I have learned how to create my favorite dish at home. Sometimes I add ground beef or Italian sausage to the sauce and I love to add extra sauce on top of the pasta. I know your family will love this dish as much as mine does. Just like I heard Ariel saying last night as she was serving herself a portion “I love this stuff”! I know yours will be saying the same.

Baked Ziti
1 (16oz.) box ziti pasta
1 (16oz.) carton ricotta cheese
1 egg, beaten
1 teaspoon dried parsley
½ cup grated parmesan cheese
2 cups grated mozzarella cheese; divided
1 jar pasta sauce

Preheat oven to 375⁰F. Spray a 9x13 inch baking dish with cooking spray.
Cook pasta according to direction on the box; drain and set aside.
In a large mixing bowl combine ricotta cheese, egg, parsley, parmesan cheese and 1 cup of the mozzarella cheese and half of the jar of pasta sauce; add drained pasta. Mix until well combined. Spoon pasta mixture into prepared baking dish. Top with remaining pasta sauce and the remaining 1 cup of mozzarella cheese.
Bake for 30 minutes. Serve with additional pasta sauce if desired.Pin It

Baked Spaghetti with Italian Sausage

Sometimes the same old recipe can become a little boring. Now don’t get me wrong I love spaghetti, it happens to be my favorite dish I could eat it every day. But why not give it a little twist and try something new with it.
Richard helped me prepare this dish tonight after I top the first layer of pasta with cheese he decided that the Italian cheese blend that contains 6 different cheese wasn’t enough that we needed more cheese so he added the blend of cheddar and Monterey jack that I always keep in the fridge. Yes that is his hand adding more cheese and as he is doing this he is saying “You can never have enough cheese.” So when it comes to the amount of cheese that you want to use when you make this dish the choice is yours or in my case, my husbands who just wanted to help me out today.

Baked Spaghetti with Italian Sausage
1 pound Italian Sausage
1 small onion, chopped
2 cloves garlic, minced
2 (15oz.) cans tomato sauce
1 (15oz.) can diced tomatoes
1 (8oz.) can mushrooms
1 tablespoon Italian seasoning
3 tablespoon brown sugar
1(16oz) package spaghetti
2 cups Italian cheese blend

In a large skillet over medium heat, brown Italian sausage with chopped onion and garlic. Add tomato sauce, can tomatoes, mushrooms, Italian seasoning and brown sugar; allow to simmer for 45 to 60 minutes.
Cook the package of spaghetti according to the instructions on the package.
Spray a 9x13 inch baking dish with cooking spray. Spread 1/3 of sauce in the bottom of the baking dish

then layer ½ the cooked spaghetti

 and ½ the cheese; then add the remaining spaghetti. Spread the remaining sauce over the pasta in the baking dish then top with the remaining cheese.

Bake in a 350F. preheated oven for 30 minutes or until heated through.

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Chili Mac

I have been making this dish for 25 years; it is so simple and quick and it’s all done in the same pan; which means fewer dishes to wash. We love to top it with cheddar cheese and for a kick you can add hot sauce that is the way Richard likes to eat his. So give this dish a try I know that it will become a family favorite just like it has been in mine.

Chili Mac
1 pound ground beef
1 small onion, chopped
2 cups elbow macaroni; uncooked
1 (15oz.) can tomato sauce or 1 can diced tomatoes
2 cups water
1 to 2 tablespoons chili powder
Salt and pepper to taste

Brown ground beef and onions in a large skillet drain. Add macaroni and tomato sauce, water and seasonings. Cover and let simmer. Stir occasionally to prevent sticking and add more water when necessary. Cook until macaroni is softened (about 20 minutes).Pin It

Vodka Sauce

This is an easy creamy pasta sauce that I know you will love. You can serve it with your choice of pasta. I have seen this sauce served with penne pasta or raviolis. I served it over spinach and cheese raviolis. I love this sauce so much I could just eat it with a spoon.

Vodka Sauce
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 (14 oz.) can diced tomatoes
½ cup vodka
¼ teaspoon crushed red pepper
1 cup heavy cream
1 teaspoon dried basil
Salt and pepper to taste
½ cup grated Parmesan cheese

In a large skillet over medium heat sauté onion and garlic in the olive oil; until onion are tender. Add diced tomatoes, vodka, red pepper, heavy cream and basil simmer for 20 minutes. Add salt and pepper to taste. Serve over cooked pasta and sprinkle with Parmesan cheese.Pin It

Lasagna Soup

You will love this interesting way to serve lasagna. I was thinking a few weeks ago about making lasagna and then I started wondering if there was a way to make it into a soup. So I went to the web and low and behold there it was lasagna soup. I kept telling my family and co-workers about this soup idea. My co-worker Lena wanted to know how I was going to make the soup, what was I going to put in it. I told her I wouldn’t know until I started cooking then I would write it down as I cooked. I knew I wanted the soup to be similar to my lasagna recipe, so with paper and pencil in hand I started cooking and this is the recipe I came up with I hope you enjoy it.

Lasagna Soup
1 pound Italian sausage, casing removed
1 onion, diced
4 garlic cloves, minced
2 (14.5 oz) cans, diced tomatoes
1 (15 oz.) can tomato sauce
32 oz. chicken broth or (6 cups water and 6 bouillon cubes)
2 teaspoons Italian season
1 tablespoon brown sugar
1 small box lasagna noodles, broken into pieces (about 10)
1 carton ricotta cheese
½ cup grated parmesan cheese
1 teaspoon dried parsley
1 cup grated mozzarella cheese

In a large stock crumble Italian sausage add onion and garlic; cook until sausage is browned and onions are tender. Add diced tomatoes, tomato sauce, chicken broth, Italian season and brown sugar bring to a boil;

 

add broken lasagna noodles

 and cook about 12 to 15 minutes or until noodles are tender.

In a small bowl combine, ricotta cheese, parmesan cheese and parsley.

To serve ladle soup into soup bowls; top with ricotta cheese mixture and sprinkle with mozzarella cheese.

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Linguine with White Clam Sauce

It’s funny when you start a cooking blog old recipes that you haven’t made in years start to pop into your head. I haven’t made Linguine and Clam in years, this happens to be one of Richard’s favorite dishes. I don’t know why I don’t make it more often. It so easy!

Linguine with White Clam Sauce
¼ cup olive oil
3 cloves garlic, minced
2 (6.5 oz.) cans chopped clams (Drained, reserving liquid)
1 (8oz.) bottle clam juice
1 tablespoon dried parsley
1 teaspoon dried basil leaves
¼ teaspoon pepper
1/3 cup grated parmesan cheese
1 pound linguine, cooked and drained

In a saucepan over medium heat, sauté garlic in oil until tender.

 Add reserved clam juice, clam juice, parsley, basil and pepper.

Bring to a boil; reduce heat and simmer for 5 minutes. Add clams and simmer 5 more minutes.

Toss sauce with warm linguine and parmesan cheese.

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Chicken Parmesan

I do not remember where I found this recipe, but I have been making it for years. I love how tender the chicken turns out. This recipe is so simple because you can use your favorite store bought pasta sauce. And you make the whole thing in the oven.

Chicken Parmesan
4 skinless, boneless chicken breast halves
½ cup seasoned bread crumbs
¼ cup grated Parmesan cheese
½ teaspoon dried Italian seasonings
½ teaspoon garlic powder
1 egg, beaten
1 jar spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350⁰. Lightly grease a medium baking sheet.
Pour egg into a shallow bowl. Place bread crumbs, Parmesan cheese, Italian seasonings and garlic powder in a separate shallow bowl. Dip chicken into egg, then into bread crumb mixture.

 Place coated chicken on the prepared baking sheet and bake in the oven for 40 minutes, or until no longer pink and juices run clear.
Pour ½ of the spaghetti sauce in to a 9x13 inch baking dish. Place chicken over sauce, and cover with remaining sauce.

 Sprinkle mozzarella cheese on top and return to oven for 20 minutes.

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Chili Spaghetti

I remember the first time I had Chili Spaghetti; it was during the summer of 1982, I moved to California to live with my mom and stepdad, one night for supper she served spaghetti topped with chili and cheese, and it was love at first bite. I don’t remember eating a lot of chili when I was growing up, I remember I made chili onetime from the package and my stepmom said it was to spicy for her too eat. That explains why there was a lot of bland food in our house when I was younger. Now when I make chili for my family Richard wants pinto bean in the chili and I want kidney beans, well tonight I won. If your family is picky about their beans to, you could serve them both on the side that way everyone is happy. This is a mild chili recipe, you could enjoy it the way it is or spice it up a little. I'm sure it will be love at first bite for you too.

Chili Spaghetti

Chili (recipe follows)
Dried Spaghetti; desired servings; cooked according to package direction
Cheddar Cheese; grated

Chili

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (15 oz.) can kidney beans or pinto beans
1 (14 ½oz.) can diced tomatoes
1 (15 oz.) tomato sauce
1 teaspoon salt
1 tablespoon chili powder


In a large skillet cook ground beef, onion and garlic until meat is brown and onions are tender; drain.

Stir in remaining ingredients; bring to a boil; reduce heat and simmer for 20 minutes.

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Spaghetti and Meatballs

I have been making spaghetti and meatballs for 20 years and never used a recipe. My daughter Brandy said she wanted to learn how to make spaghetti sauce. So one day we had a lesson in spaghetti and meatballs 101, I add a little of this and a little of that and the sauce was done, she said she needed to know the measurements for a little of this and a little of that, so I came up with a recipe for her. I'll will share the sauce recipe with and without meatballs.

Spaghetti Sauce

1 pound ground beef

1 small onion, chopped or 1 teaspoon onion powder

2 cloves of garlic, minced or 1 teaspoon galic powder

1 tablespoon olive oil

2 (15oz.) cans tomato sauce

1 tablespoon Italian seasoning

3 tablespoons brown sugar

In a sauce pan brown ground beef, chopped oinon and garlic in olive oil. Add remaining ingredients to sauce pan, heat over medium-high heat for 5 minutes and then reduce heat and simmer for 20 minutes. Serve over pasta.

Omit ground beef from sauce and make meatballs.

Meatballs

1 pound ground beef

1 cup fresh bread crumbs

1 tablespoon dried parsley

1 tablespoon parmesan cheese

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 egg beaten

Combine all ingredients in a medium bowl; mixing well. Shape into 2-inch balls drop into sauce when it is simmering. Do not stir for the first 10 minutes, this will break up the meatball. Simmer for 30 minutes.
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