CREAMY VEGETABLE CASSEROLE

heart emoticon CREAMY VEGETABLE CASSEROLE heart emoticon

Ingredients:
2 of the 16oz bags of frozen veggies (of choice)
1 3/4 container of sour cream
1 1/2 bag of Parmesan Cheese
1 1/2 bags of Swiss Cheese (I added more. Love cheese)
Salt and pepper to taste

Directions:
Mix sour cream, salt and pepper, and cheese.
Place veggies in pan of boiling waters for about 5-7 minutes (soften a bit)
Oiled 9/13 baking dish with EVOO
After veggies were cooked; drain, then layer bottom of baking dish with veggies
Layer the sour cream mixture over veggies
Gently mix mixture with veggies (ad more if you like)
Then I topped with Extra Swiss Cheese
Baked for about 25 minutes. Server hot or warm.

Pizza Grilled Cheese

Pizza Grilled Cheese

Ingredients
4 sliced bread (love this with my homemade breads)
butter
4 mozzarella, sliced (more if you like)
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan or romano cheese (opt)
Pizza sauce (for dipping)

Cooking Directions:
*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.

Crock Pot Corned Beef and Cabbage

I have to tell ya'll that I starved to death all night smelling this cook. I adore corned beef in any form or fashion, but this recipe just takes the cake. Seriously, you do not even have to chew it because it just melts in your mouth. 

Crock Pot Corned Beef and Cabbage (Serves 4)

2 lb. corned beef
2 T. brown sugar
1/4 C. water
1 small head cabbage, chopped

Remove and toss the "pickling spice" packet that comes with the corned beef, rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom of a 4 quart crock pot. Pour the water in the bottom add the meat, cover and cook on low for 8 hours. Add the chopped cabbage and cook for 1 more hour. Let the meat rest a few minutes before slicing.

Creamy Tomato Tortellini Soup

Ingredients

• 2 whole large Cloves Of Garlic Minced
• 2 Tbl Olive Oil
• 2 10 3/4 oz Cans of Condensed Tomato Soup
• ¼ cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
• 2 cups Half-and-half
• 2 cups Chicken Stock
• 1 tsp Onion Powder
• 1 Tbl Italian Seasoning
• ½ tsp Salt
• ½ tsp Pepper
• 1 whole 9 Oz Package Of Cheese Filled Tortellini
• ½ cup Shredded Parmesan Cheese, for garnish

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan chees

Simple Beschamel sauce

To  make a simple Beschamel sauce ...

In a sauce pan on a low flame 2 oz. butter, 2 oz. flour, 1 pint of milk, tsp salt, 1/2 tsp ground nutmeg. Combine butter and flour, stirring constantly then add milk slowly . Continue stirring and add salt and nutmeg. Sauce is done when it has reached a pudding like density. take off flame ….

Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes

Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes

Needed:

4 Ounces (1 Brick) Cream Cheese, Softened to room temperature
1/4 Cup Ranch Dressing (Yes, good old Hidden Valley)
2 TBS Dill (can use other spices... Thyme is excellent also)
3-4 Long Cucumbers. skinned and Slice into thirty 1 inch slices
15 Cherry Tomatoes, sliced in half
Additional Sprinkle of Salt (to Taste, Careful, little goes a long way)
Additional Sprinkle of Spice (same as used in Cream Cheese) for Garnish
Additional Sprinkle of Paprika OR a Cajun Spice Mix (optional) for Garnish (and an extra kick if you use the Cajun Mix)

Directions:

1) First, Make up the HERB CREAM CHEESE, in a stand mixer, mix the softened Cream Cheese with the Ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip.
2) Prepare the Cucumber, remove peel, Using a fork, score the sides. Slice into 1 inch pieces. Using a melon Baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater.
3) Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch.
4) Add a half Cherry Tomato partially buried into the Herb Cream Cheese
5) Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve.

NO-FUSS SKILLET LASAGNA

NO-FUSS SKILLET LASAGNA

When you want to make a homemade lasagna, we all know what is involved.  Prepare the meat sauce, boil the noodles, mix the ricotta with eggs and cheese, layer and bake.  Lots of dishes to clean and waiting for the lasagna to settle before slicing. It's well worth it for a delicious lasagna, but this is the next best thing!  Everything in cooked in a large skillet.  No mess, no fuss and the best tasting lasagna ever! I used brand names for this dish.  I haven't been compensated at all from these companies.  I find these to be the best for authentic Italian flavors.

1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended 2 Tbsp. extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 1/4 tsp. red pepper flakes Salt and pepper 1/2 to 1 tsp. dried oregano 1-1/2 lbs. meatloaf mix ( a mixture of ground beef, pork and veal) 10 curly-edged lasagna noodles, broken into 2-inch lengths 1-1/2 cups Victoria Low-Sodium Marinara sauce 1/2 cup grated Parmesan cheese 1 cup whole or part-skim ricotta cheese 2 cups 4-cheese blend mozzarella cheese Fresh or dried basil Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree.  Heat oil in a 12-inch skillet over medium heat. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.  Add meat and cook,breaking up meat until it is no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. No need for exact Martha Stewart measurements, just break them up into about 6 pieces.  You'll have half a box left for the next time you make this...and you will make this again!

Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes.  Add oregano.

Off heat, stir in Parmesan and season with salt and pepper to taste.  Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.

While lasagna is resting preheat broiler. Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.