Baked Ziti

INGREDIENTS

1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)

1 onion, chopped

1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)

2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)

8 slices provolone cheese

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream,  1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.

from sixsistersstuff.com

Broccoli Cheese Soup

from thepioneerwoman.com

Ingredients:
1 whole onion, diced
1/2 cup butter
1/3 cup flour
4 cups milk
2 cups half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg (I usually substitute garlic.)
3 cups grated cheese
small dash of salt to taste
black pepper
chicken broth if needed for thinning

Directions:

Melt butter in a pot over medium heat, then add the onions.  Cook onions for 3-4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for a minute or so, then pour in milk and half-and-half.  Add nutmeg (garlic), then add broccoli, salt and pepper.

Cover and reduce heat to low.  Simmer for 20-30 minutes or until broccoli is tender.  Stir in cheese and allow to melt.

Taste seasonings and adjust is needed.  I usually use my immersion blender to puree completely.

Corn Fritters

This is an old family favorite from when I was growing up.  We always looked forward to the Monday after Easter because we knew we'd be having leftover ham and corn fritters drizzled with syrup.   So good!

Ingredients:
2 eggs, separated
1/2 c. milk
1 1/3 c. flour
2 t. baking powder
3/4 t. salt
1/4 t. paprika
1 can corn, drained (about 1 cup)

Beat 2 egg yolks until light.  Add milk, flour, baking powder, salt, paprika and corn.  Beat 2 egg whites until stiff and fold into batter.  Heat oil in a heavy skillet.  Drop spoonful of batter into hot oil.  Fry each side until golden brown.  Serve with leftover ham with syrup.

Beef Taquitos

1 T. vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 cup lean ground beef
1/2 cup salsa, plus more for dipping
2 t. chili powder
1/2 t. salt
1/4 t. pepper
10 (6-inch) flour tortillas
1/2 cup Monterrey jack or cheddar cheese
sour cream

1. Heat oven to 400 degrees. Heat oil in large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and break apart. Cook until no longer pink. Stir in the salsa, chili powder, salt and pepper. Cook the mixture over low heat for about 10 minutes, stirring occasionally.

2. Place the tortillas on a plate and cover with wet paper towels. Microwave until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup meat mixture, spreading it to and inch of the edges. Sprinkle evenly with cheese.

3. Roll up the tortillas and place on a foil lined baking sheet seam side down. Brush the tortillas lightly with oil, then bake until the filling is heated through and the tortillas are lightly brown-about 8 to 12 minutes. Serve them hot with sour cream and salsa.

This recipe got two thumbs up from everyone in my family and it is quick and easy. Next time I will add some chopped olives to some of the taquitos. I think this recipe would work well with shredded chicken or pork too.

courtesy of FamilyFun.com

Pizza Bread

1 recipe basic white bread
pepperoni
cooked italian sausage
shedded mozzarella cheese

1. Make basic white bread according to directions.
2. After 1st rise, divide the dough in half.
3. Roll each half into a rectangle. Sprinkle with pepperoni or sausage and cover with cheese.
4. Roll tightly from long side, pinching seam together and tucking ends in.
5. Brush with egg wash and cut slits in top.
6. Bake in a 400 degree oven for 30 minutes or until golden brown.

Slow Cooker Barbecued Pork

2-3 pound boneless pork roast, cubed
2 onion, chopped
12-oz. bottle barbecue sauce (I like Sweet Baby Ray's)
1/4 cup honey
Sandwich rolls (Johanna's rolls are good with this)

1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low for 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.

Cafe Rio Salad

Chicken
5 lbs. boneless chicken breasts
1 Bottle Zesty Italian Dressing
1 T. chile powder
1 T. cumin
3 cloves garlic

Mix all ingredients together in a large crock pot. Cook on low for 8 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over chicken to keep moist.

Pork
6 lbs. pork roast
1 (16 oz) bottle taco sauce
1 can Coke (I use diet)
2 cups brown sugar (I use a little less)

Place roast in crock pot with a little water. Cook for about 4 hours. Remove roast from crock pot and discard juice, shred or cut the roast into bite size pieces. Return the roast to the crock pot and add the taco sauce, Coke and brown sugar. Cook another 2 hours.

Rice
1 lb. long grain rice
1 bunch cilantro
Juice of 2 limes
4 cloves of garlic
4 cups water

Chop garlic. Heat 2 T. oil in a skillet. Add rice, garlic and cilantro. Saute 3-5 minutes, stirring frequently. Add lime juice and water. Cover and simmer until tender, about 20 minutes. If you have a rice cooker, skip the saute step and put all the ingredients into the rice cooker and cook together.

Tomatillo Dressing
1 package ranch dressing mix (buttermilk recipe)
1 cup buttermilk
1 cup mayonnaise
3 tomatillos, chopped
2 clovea garlic, minced
1/2 bunch cilantro, chopped
1/2 t. cayenne pepper (optional)

Blend in blender. Add additional mayonnaise if dressing is too thin.

Salad Preparation: Place scoop of rice and black beans on the bottom of a plate or bowl. Cover with a generous helping of washed and chopped lettuce. Next add chicken or pork, grated chees and dressing. Top with a few tortilla strips and enjoy! You can also add sour cream, guacamole, olives and/or tomatoes. So yummy! Thanks to my sister-in-law, Karen, for these recipes!