Baked Ziti
I was craving this last night. I've never tried making this I always thought it was difficult but it's very simple and easy. It tasted great although I was missing the provolone, but I doubled up on Parmesan and Mozzarella. I also made my own spaghetti sauce just using tomatoe paste and italian seasonings. The original recipe uses ounces to measure the cheeses but I just added a handful without measuring, you can't ever have too much cheese.
Ingredients:
1 box of Penne Pasta
1 Onion, chopped
1 pound lean Ground Beef
2 (26 oz) jars of Spaghetti Sauce (can make your own)
Provolone Cheese
1 1/2 cup sour cream
Mozzarella Cheese
Parmesan Cheese
Instructions:
Preheat oven to 350 degrees. Butter a 9x13 in pan.
Bring a large pot of lightly salted water to boil. Add pasta and cook al dente.
In a large skillet brown onion and ground beef over medium heat. Add spaghetti sauce and let simmer.
Drain pasta and add meat sauce, mix all ingredients together adding sour cream and cheeses will mixing.
Add mixture to prepared pan layer the top with cheese and place into oven for 30 minutes or until cheese is melted.
Serve with garlic bread and salad.
Tuna Noodle Casserole
Ingredients
8 ounces medium shell pasta (I uses egg noodles, it's all I had)
4 tablespoons Butter, divided
1 medium celery stalk, thinly sliced or diced
1/4 cup diced onion
8 ounces mushrooms, sliced or diced (I left this out because I hate mushrooms)
olive oil, as needed
4 tbsp flour
2 cups chicken broth, warmed
1 cup milk, warmed
1/4 tsp salt
1/4 tsp black pepper
2 tbsp fresh lemon juice, more if desired
2 tablespoons dried parsley
1 cup freshly parmesan cheese
2 cans Tuna
Topping
1/4 cup Ritz cracker crumbs mixed with about 1/2 tablespoon melted butter
Instructions
Melt 1 tablespoon butter in a large skillet. Add celery and saute for 2-3 minutes. Add onion and cook 2-3 minutes longer, stirring often. Add mushrooms and cook 3-5 more minutes, until mushrooms are golden and tender. If needed for moisture, add a drizzle of olive oil to the pan.
Melt remaning 3 tablespoons of butter in pan and add flour. Slowly add broth and milk a little at a time while constantly whisking until mixture is smooth. Bring to low simmer add salt and pepper. Stir constantly until thickened and bubbly. Reduce heat to low and add lemon juice, parsley and 1/2 cup Parmesan cheese. Whisk until smooth and taste. Season with additional salt and pepper to taste and extra lemon juice (yes please). Remove from heat and add pasta and tuna. Stir to combine and place in 3 quart baking dish. Sprinkle remaning Parmesan and cracker crumbs.
Bake at 350 for 25-30 minutes, until top is golden and pasta is hot and bubbly.
Double/Triple Layer Chocolate Cake
I've made this cake a few times before but I've never done 3 layers, but for my nephew's birthday (a chocolate addict) I decided to bake the full cake. This cake is super easy I pulled it out of a magazine and everyone loved it so much that I kept making it for birthdays. The frosting recipe needs to be doubled if you make 3 layers I didn't realize that so my frosting to cake ratio was off but now that I know I will double the recipe. This cake is very dense and rich so you have to like chocolate I'm not a fan so I honestly can't say I've tried it but it gets great compliments.
Ingredients:
3 eggs
2 cups flour
3/4 cup cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
3/4 cup butter, softened
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
Instructions:
Preheat oven to 350 degrees
In a medium bowl stir together flour, cocoa, baking soda, baking powder and 1/2 tsp salt.
In a large bowl beat butter with mixer, gradually add sugar beating on medium. Add one egg at a time, beat in vanilla. Alternately add flour mixture and milk to butter mixture. Divide amoung 2 or 3 8 inch baking pans.
Bake for 30-35 minutes.
Chocolate Frosting (double for 3 layer cake)
1/4 cup cocoa powder
2-3 cups powdered sugar
1 tsp vanilla
1/4 cup evaporated milk
Beat all ingredients together until smooth
Chicken Chimichanga
Ok I'm very excited about this recipe because everyone that tried these gave me the best compliments ever! And I have to say they were very delicious. I've been slacking on the recipe thing but I hope this makes up for it. Making chimichangas is a long process but they are definitely worth it. I really made them my own and steered far from the actual recipe so I'll give you what I actually did. Enjoy!
Ingredients:
4 cups cooked shredded chicken
2 cups shredded mexican cheese
1 can refried beans
1 box Rice-a-Roni Mexican Style
1 cup vegetable oil
6 flour tortillas
Sour cream
Guacamole Recipe
3 avocados peeled and pitted
2 tablespoons lemon juice
1/4 tsp onion powder, garlic powder, salt and pepper
(I use my ninja to blend it up but you could smash it down with a fork or use a blender)
Instructions:
In a medium saucepan boil chicken and shred.
Cook rice according to instructions on the box.
Heat refried beans in a saucepan over low heat until they easily stir.
Heat tortillas in the microwave so that they fold easily.
Add chicken, rice and beans together and mix. Spoon equal amounts of mixture onto each tortilla and add cheese. Roll up tortillas while tucking in sides. Secure with toothpick.
Heat oil in a large skillet and fry the filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Serve with guacamole and sour cream.
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