Pizza Casserole

Note: Pizza is not something I enjoy on a regular basis. It is something I like to reserve for nights when the boys have friends over or when we are in an incredible hurry. However, to pacify the boys' taste for pizza I will make things like this pizza casserole. It makes all of us happy!


Pizza Casserole

Ingredients

1 lb. ground beef
1 (12-oz.) pkg. rotini pasta
1 jar spaghetti sauce
1 can sliced mushrooms, drained
1/2 cup grated Cheddar cheese
1/2 cup grated mozzarella cheese
Pepperoni, enough to garnish top

Directions

Brown ground beef and drain. Cook rotini pasta according to package directions. Combine beef and pasta; pour into a large casserole dish. Pour spaghetti sauce on top of beef mixture. Sprinkle with mushrooms, cheeses and pepperoni. Bake at 350 degrees for 20 to 25 minutes

Summer Squash Casserole

Note: I have been eating this squash casserole since I was a little girl. Something about the yellow squash just screams summer!

Summer Squash Casserole

Ingredients

1 pound fresh yellow squash, sliced
1 tsp. sugar
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup shredded cheese
Salt and pepper to taste
1 cup Ritz cracker crumbs

Directions

Cook squash until tender; drain and mash. Combine squash, sugar, mayonnaise, onion, green pepper and 1/2 cup of the shredded cheese. Season with salt and pepper. Pour into a buttered baking dish. Top with cracker crumbs and the remaining cheese. Bake at 350 degrees for 30 minutes.

Muscadine Syrup

Note: Muscadines and scuppernongs... those delicious and odd fruit! They grow wild and beautiful throughout the country. They are kind of a mystery as you kind of have to know where they are to actually have some. My in-laws have some on their land which is a wonderful treat. Having muscadine syrup on your biscuits is SO good!

Muscadine Syrup

Ingredients

1 1/2 cups muscadine juice
1 1/4 cups sugar
1/3 cup corn syrup
1 Tbsp. lemon juice

Directions

Combine ingredients in a saucepan and boil for about 2 minutes. Remove from heat. Skim off foam and pour into sterilized jars. Cover with lids. Process in boiling water for 10 minutes. Makes 1 1/2 pints.

Taco Pasta Salad

Note: My baby sister sent me this recipe a few weeks ago. I made a double batch recently when my husband's cousin came home from the hospital. They loved it and we loved it!

Taco Pasta Salad

Ingredients
2 cups uncooked spiral pasta
1 pound ground beef
1 (1.25 ounce) package taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup Ranch (or catalina) salad dressing
Tortilla chips (optional)
salsa (optional)

Directions
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onions over medium heat until no longer pink; drain. Stir in taco seasoning and let cook a little bit.

Drain pasta and rinse in cold water. Stir in meat mixture, lettuce, tomato, cheese, onion, green pepper and dressing. Toss to coat. Serve with tortilla chips (optional).

Optional: Add black olives and jalapenos to taste!


Add this recipe to your recipe box and then grab a pen and head over to Tempt My Tummy Tuesday for a lot more delicious recipes!

Frozen Snickers

Note: I like keeping frozen desserts in the freezer. They are good in this summer heat plus it is a good way to keep things on hand for unexpected company.

Frozen Snickers

Ingredients

3 graham cracker squares
1 (12-oz.) frozen fat-free, sugar-free vanilla yogurt or ice cream
1 small box sugar-free chocolate pudding mix
1 cup reduced-calorie frozen whipped topping, thawed
3 Tbsp. chunky peanut butter

Directions
Crush graham crackers into fine crumbs and put into an 8-by-8-inch baking dish. Mix remaining ingredients. Carefully pour into baking dish to avoid disturbing crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Cut into 8 equal portions.

Tomato Cheddar Spread

Note: If you enjoy pimento cheese you will enjoy this variation. It is good on sandwiches or on crackers. Of course, it is REALLY good if you toast your sandwich bread, spread a light layer and then put ham and thick slices of tomato with it. OH, MY!

Tomato Cheddar Spread

Ingredients
1 (10-oz.) can Rotel tomatoes, drained
1 cup mayonnaise
1 tsp. Worcestershire sauce
1/2 tsp. salt
2 (8-oz.) blocks sharp Cheddar cheese, grated
1 (4-oz.) jar chopped pimiento, drained

Directions
Stir together first 4 ingredients. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

Bacon Tomato Bites

Note: Can you say late night snack???

Bacon Tomato Bites

Ingredients

1 box Wheat Thins crackers
1 cup mayonnaise
1 Tbsp. dried basil
14 slices bacon, cooked and crumbled
1 pt. grape tomatoes

Directions

Combine mayonnaise, basil and bacon. Spread on crackers. Cut tomatoes in half. Top each cracker with a tomato half, cut side down.

TMTT: Muffin Tin Meals

What does this look like to you?

Of course it LOOKS like a muffin tin. But it can be so much more than that!

There is a new way of eating that I have discovered that is sweeping across blog land called "Muffin Tin Meals". It is really fun and have themes. Although my boys are older, I love this idea and wanted to share this with you.

Have you ever read Eric Carle's "The Very Hungry Caterpillar"? Here is a wonderful muffin tin meal that was created to go along with that book...

How adorable is that? How fun would that be to snack on while reading the book?

There are all kinds of things you can do with muffin tin meals.

(Also notice all the various "muffin tins" you can use.)

Shapes

Colors

Holidays

Girly

Family Heritage

Based on a book

The possibilities are endless!

For more great meal ideas and recipes, join me in visiting Tempt My Tummy Tuesday!

Homemade Peach Ice Cream

Note: Happy National Peach Ice Cream Day! Celebrate with making a container of this delicious goodness!

Homemade Peach Ice Cream

Ingredients
5 large ripe peaches, peeled, pitted and chopped fine
1/4 cup water
1 (12-ounce) can peach nectar
1 cup sugar
1/4 cup brown sugar
4 ounces sour cream
1 pint heavy cream
1/4 teaspoon vanilla extract
2 teaspoons lemon juice

Directions

(Put your freezer container in the freezer while preparing your ice cream mixture!)

Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugars and stir until dissolved and allow to cool to room temperature.

Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Put in a blender and mix ingredients together. Remove ice cream insert from the freezer and pour in the peach mixture. Freeze according to the manufacturer's instructions.

Homemade Peach Ice Cream

Note: I am posting recipes for homemade ice cream today and tomorrow. Tomorrow is National Homemade Peace Ice Cream Day. Both are delicious and any excuse to make homemade ice cream is wonderful to me!

Homemade Peach Ice Cream

Ingredients

4 cups fresh peaches, peeled and diced
1 cup sugar
1 (12-oz.) can evaporated milk
1 (3.75-oz.) vanilla instant pudding mix
1 (14-oz.) can sweetened condensed milk
4 cups half-and-half
Rock salt
Ice

Directions

Combine peaches and sugar. Let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides. Stir together evaporated milk and pudding mix in a large bowl. Stir in peach puree, condensed milk and half-and-half. Pour mixture into 4-quart freezer container or electric freezer and freeze.

Lime Blueberry Tiramisu

Note: Lime. Blueberries. Tiramisu. I am in heaven! Plus you know this is good because it came from Paula Deen! There is something about summer that screams light fruity desserts to me and this one is wonderful!

Lime Blueberry Tiramisu

Ingredients
1 pint heavy whipping cream
1/4 cup confectioners' sugar
1 pound mascarpone cheese, at room temperature
3 (3-ounce) packages unfilled ladyfingers
1 (6-ounce) can frozen limeade concentrate, thawed
1 (21-ounce) can blueberry pie filling
Fresh mint leaves, optional

Directions

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Individual Cobblers

Note: Cobbler is such a yummy dessert. We have been so lucky this year to get so much fresh fruit. I love this recipe for a girl's night or a couple's dinner.

Individual Cobblers

Ingredients
2 cups self-rising flour
2 cups sugar
2 cups milk
2 sticks butter, melted
1 teaspoon vanilla extract
2 cups fresh raspberries
Extra sugar for sprinkling

Directions
Preheat oven to 350 degrees. Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla. Pour 1/4 cup batter into greased muffin tins. Sprinkle a few pieces of fruit on top. Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack. Serve warm with vanilla ice cream.

TMTT: Celiac Disease

Note: I normally share recipes with you for Tempt My Tummy Tuesday, but I want to share with you a website that some of you may need. Recently I have discovered that quite a few of my friends are suffering with Celiac Disease. Because Celiac Disease affects 1 in 133 people, you probably know someone with this disease whether you realize it or not. So today I want to share a website that is a lifesaver for those of you with this disease.

www.betterbatter.org

This website features recipes, recent news, testimonials and even products you can buy. My friend, Kim, who has this disease told me that she tried the sandwich bread and "it's a lifesaver for someone who hasn't had bread in 3 years!"

While browsing the site I found recipes for a lot of appealing things:

Easy Chicken Parmesan
Pillsbury Cinnamon Roll Clone
Green Bean Casserole

You can follow them on Twitter Here.

For more great tips, tricks and recipes, join me at Tempt My Tummy Tuesday!

Chicken and Black Bean Enchiladas

Note: I love Mexican but every time I eat it at a restaurant I think... I could a week's worth of Mexican for this price!!!


Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can black beans, rinsed and drained
1 4-ounce can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves (optional)
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

Directions
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2 minutes. Add chicken and saute 5 minutes until golden brown and cooked through. Stir in black beans, green chiles and salsa. Simmer 5 minutes until sauce thickens and reduces. Remove from heat and stir in cilantro if using. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas for about 5 to 10 minutes until cheese is golden and gooey.

Deep Fried Oreos

While we were on vacation, we took the boys to the movies. The theater at the beach had quite the selection of snacks outside the norm of popcorn and raisinettes. They had deep fried Oreos and funnel cakes. I didn't let the boys these since they were charging premium prices and I assured we could make these at home for a fraction of the price.

Deep Fried Oreos

Ingredients
1 cup buttermilk pancake mix
3/4 cup ice water
1 quart vegetable oil
1 sleeve of Oreo cookies (14 each)
2 tablespoons confectioners sugar

Directions

Freeze cookies for 3 hours. In 3-quart saucepan heat oil to 350 degrees F. While oil is heating, set up a cookie sheet with paper towels for draining.

In a medium-sized mixing bowl stir water into pancake mix with a wooden spoon until thoroughly combined. As soon as batter is smooth, dip each cookie, one at a time, into batter and smooth batter, making a thin coat completely around the cookie. Place coated cookie carefully into hot oil. Repeat for each cookie. Fry on both sides, turning over once until golden brown.

Remove fried cookie from hot oil with metal tongs and drain on paper towels. Dust with confectioners sugar.

Let cool slightly (about 2 minutes) before serving.


For more great recipes, join me in saying Happy Anniversary to Tempt My Tummy Tuesday and over at Lisa and Lana's place. Wish them a great day here: Tempt My Tummy Tuesday!

Cheddar Cheese Bread

Note:   This bread is easy to make and delicious to eat.   It goes really well with spaghetti or a pasta salad.    That is if it makes it to the table after you pull it out of the oven!

Cheddar Cheese Bread

Ingredients
1 large egg
1 cup milk
4 tablespoons unsalted butter, softened
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 cups all-purpose flour
11/4 cups grated Cheddar cheese

Directions
Preheat oven to 350 degrees. Grease two 81/2-by-41/2-inch loaf pans.  Mix the egg, milk and butter together until combined. Whisk together the dry ingredients, then alternate adding the dry ingredients and the cheese to the wet ingredients until combined. Bake for 55 minutes, or until a cake tester comes out clean.

Chocolate Covered Twizzlers

I saw this on Etsy in a food store! I would never have thought of putting this combination together and I'm still not sure if I think it is a good idea, BUT you know I am going to try it!!!

What do YOU think about chocolate covered Twizzlers???

Crockpot Sweet and Sour Chicken

Note: Now that I am working evenings at least night one a week, I am trying to use my crockpot to help out with supper even in the summertime! Now if I could just convince them to leave me some. Smile.

Crockpot Sweet and Sour Chicken

Ingredients
4 boneless, skinless chicken breasts
salt to taste
1 (15 oz) can pineapple slices (save the juice)
1/3 cup packed brown sugar
2 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 cup cornstarch

Directions
Spray chicken with nonstick spray. Place chicken in crockpot and sprinkle with salt. Arrange pineapple slices over top of chicken. In a bowl, combine pineapple juice, brown sugar, lemon juice, ground ginger and cornstarch. Mix well. Pour over the chicken. Cook on low for 4-5 hours.

Very good served with rice.