Fiesta Pasta Salad

2 c. small rotini noodles
1 c. salsa
½ c. mayo
½ tsp. salt
14 oz. can kidney beans, drained (I prefer a softer bean, like ranch beans)
1 c. shredded Mexican cheese
1 c. chopped tomatoes
1 medium red pepper, chopped
10 oz. can whole kernel corn, drained
2.25 oz. can sliced black olives (I use chopped)
¼ c. chopped red onion

Cook the pasta according to the package directions; drain and cool.  Place the cooled pasta in a large bowl.  Combine the salsa, mayo, and salt.  Pour over the pasta; mix gently.  Add the beans, cheese, tomatoes, pepper, corn, olives and onion.  Chill.

**This recipe is even better if you make it a day or two ahead of time.

Bobby Deen's Cheeseburger Casserole

We haven't had cable TV in our house for over a year.  I truly haven't missed it at all, and most of the shows that I liked on cable I can watch online or on the Roku anyway.  My Saturday mornings are different, though, because I used to watch the Food Network all morning.  Lucky for me, if I need a cooking show fix, I can just watch The Chew!  I knew this recipe would be good when Bobby was on with the show.  

Bobby Deen's Cheeseburger Casserole

2 c. rotini pasta (I used wheat)
2 tsp. olive oil
1-1/2 c. finely chopped onion
1 clove garlic, finely chopped
1 lb. ground beef (95% lean)
3/4 tsp. salt
1/2 tsp. black pepper
2 Tbsp. tomato paste
28 ounces low-sodium diced tomatoes, undrained
2 Tbsp. dijon mustard
2 c. low-fat cheddar cheese, grated
1/4 c. chopped dill pickles

Preheat the oven to 350.  Spray a 9x13 inch baking dish with cooking spray.  In a large pot of boiling water, cook the pasta according to package directions and drain well.  In a large skillet, heat oil and cook onion until tender.  Add in garlic and cook for 2 more minutes.  Add ground beef and cook until browned.  Add salt, pepper, tomato paste, diced tomatoes and dijon mustard.  Stir until combined and cook until thickened, about 2 more minutes..  Add in pasta.  Pour into prepared baking dish and top with cheddar cheese.  Bake for 15 minutes until the cheese is melted.  Sprinkle pickles on top and serve.

Chicken Florentine Pasta

I love the time when I can make a meal for a family with a new baby.  I didn't realize how HUGE this blessing was until I had my own baby and was so thankful for not only the food it brought but the company stopping by, even if just for a brief time.  It was so nice to see real, live people still in this world!  This was my second meal this month to take to a new baby's family and it would have been the third if I lived closer to my friend who also just had a new baby.  All three are girls...all I know, other than my own boy due soon, are new baby girls being born!  Tonight's family has two older children, and sometimes coming up with something you think kids might eat can be tricky.  Although, some children eat better than some adults I know, you just never know.  The Bun is a big meat and fruit eater.  We struggle with him considering a french fry the only vegetable in the world, and so I am always looking for ways to sneak in some veggies.  Mix them in a creamy sauce and even he will eat them.  Who wouldn't, right?  (But, really?  Are veggies mixed in with cream and pasta really that healthy for you and worth the trouble of sneaking?)  This recipe I found online had plenty of praise in the comment section about children eating it happily, so I knew I couldn't go wrong.  I think it is delicious, super easy and fast to make, and made the whole house smell so good!

Sorry there is no picture tonight because I was in too big a hurry to get out the door (and even burned their bread a little bit).

Chicken Florentine Pasta

2 Tbsp. olive oil
1 c. finely chopped onion
1 Tbsp. minced garlic
4 c. fresh spinach leaves, roughly chopped
2 c. cooked and shredded chicken
2 (10 oz.) containers Philadelphia Cooking Creme, Italian cheese and herb (next to cream cheese in the grocery store)
ground pepper, to taste
1 lb. box of bowtie pasta
1-1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees.  Coat a 9x13 inch pan with cooking spray.  Cook pasta according to package directions, drain well and run under cool water to quit the cooking process.  Meanwhile, in Dutch oven, heat olive oil and cook onion until tender on medium heat.  Add garlic and cook one minute.  Next, add spinach and cook until wilted, about 5 minutes.  Stir in chicken and pepper and stir until warmed through.  Add cooking creme and stir until combined.  Lastly, add bowtie pasta and stir until well combined.  Pour into 9x13 pan and cover with mozzarella cheese.  Bake for 20-30 minutes until bubbly.

**This recipe could be halved easily or you could make the whole recipe and separate into two 8x8 pans and save one for later.  I would cover with cheese and then freeze (covered in foil) before baking.  Thaw completely and bake according to directions.

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I also made the no fail, Honey Bun Cake tonight.  And earlier in the month, I chose to take Chicken, Green Bean and Rice Casserole.  And I even made the Blueberry Buttermilk Breakfast Cake that seems to be all the rage on Pinterest these days, but I'll have to make it again to be able to give my opinion of it.  I can say that it smelled great baking!

Sharp Cheddar Casserole

I hesitated to post this picture with the recipe, because it doesn't look very appetizing.  And let me tell you, THIS was my favorite thing from our Easter lunch and very appetizing.  This recipe is from The Dish Washer's Aunt and is in my family cookbook that I have mentioned before.  I've always read it when looking through recipes and decided now was the perfect time to give it a try.  In fact, The Dish Washer said not to make any other type of macaroni and cheese, ever, except this one.  I'd say he liked it too.  It is a macaroni and cheese with surprisingly different flavors.  Try it out for your next potluck.  It's great!

Sharp Cheddar Casserole

8 oz. large elbow macaroni (my store only had regular macaroni this time so that is what I used)
1 can cream of mushroom soup
1/4 empty soup can of milk
1 c. mayonnaise
1 (8 oz.) block sharp cheddar cheese (2 cups), shredded (I used white cheddar but you don't have to)
2 Tbsp. butter
1 onion, chopped
1 bell pepper, chopped
1 sleeve of Ritz crackers, crushed
2 Tbsp. butter

Cook noodles according to package directions.  In a saute pan, melt 2 Tbsp. butter and saute onions and bell pepper until tender.  Drain noodles and add onion and pepper to noodles.  In a bowl, mix soup, milk, mayo and cheese.  Add to macaroni and mix well.  Pour into greased 2-1/2 quart dish.  Bake at 300 for 20 minutes uncovered.  Meanwhile, melt 2 Tbsp. butter and mix with crushed Ritz crackers.  Cover casserole with crackers and return to oven for an additional 15 minutes.

Quick & Easy Beef Stroganoff

The Bun is a very big meat eater.  He loves all things meat and fruit (and cookies!).  Veggies...not so much.  I've decided to pick my battles.  He especially loves Sloppy Joes which I had planned to make but remembered this recipe from my early cooking days of being in high school and cooking supper for my family.  I decided to give it a try and see if he would like it.  Surprisingly, he really does like it, even the noodles which he hasn't been eating lately.  It is so easy and quick.  I believe from the time I started cooking to the time it was on the table was 30 minutes at most.  I normally serve it with egg noodles, but elbow macaroni was all I had.  It really doesn't matter.  Just serve it with whatever noodles you have.

Quick & Easy Beef Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

1 clove garlic, minced or 1 tsp. garlic salt

1 can mushroom pieces, optional

1 can cream of chicken soup

1 c. sour cream

In large skillet, brown ground beef  and cook onion in melted butter until onion is tender.  Stir in flour, salt, pepper, garlic and mushroom pieces (I don't put the mushrooms in); cook 5 minutes, stirring constantly.  Stir in soup and mix well; simmer uncovered for 10 minutes on low.  Stir in sour cream; heat through.

Serve over noodles.

Lasagna Soup

When Mom was visiting last week, I also made this soup and thought it was delicious and tastes just like lasagna.  I actually used turkey in the recipe and I really didn't miss the beef.  Use whichever you prefer.  

Lasagna Soup

2 lbs. ground beef

1 large onion, diced

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

1 (28 oz) can diced fire roasted tomatoes

6 c. chicken stock

2 bay leaves

8 oz. lasagna noodles, broken into small pieces

salt and pepper to taste

Cheese Mixture:

8 oz. ricotta cheese

1/2 c. Parmesan cheese

salt and pepper to taste

Mozzarella cheese

In a Dutch oven, brown beef and onion until onion is tender.  Stir in garlic, oregano, red pepper flakes and tomato paste.  Cook for 1-2 minutes stirring constantly.  Add in tomatoes, chicken stock and bay leaves.  Simmer for 30 minutes.  Remove bay leaves.  Add broken lasagna pieces and continue simmering until tender.  

In a separate bowl, mix ricotta cheese, Parmesan cheese and salt and pepper.  To serve, spoon cheese mixture into bottom of bowl.  Top with mozzarella cheese and ladle soup on top.

Broccoli, Grape and Pasta Salad

YUM-O!!  This was the recipe that jumped off the pages of Southern Living this month and it is DELICIOUS!!  I had to make it right away to get it off of my mind.  Check out the recipe if you haven't seen it:

Broccoli, Grape and Pasta Salad

Spaghetti Pie

Once we got home from Boston, we turned right back around and headed down to Destin.  Before we left, there was one night we were needing to eat in the house, so I made this...because it was quick and we had everything in the house without making a grocery run.  The noodles form a "crust" for the pie.  I thought it was delicious.

Spaghetti Pie

6 oz. spaghetti, cooked, drained and cooled
2 eggs, slightly beaten
1/4 c. Parmesan cheese
1 c. sour cream
1 lb. cooked ground beef
4 oz. mozzarella cheese
8 oz. spaghetti sauce

Combine spaghetti, egg and Parmesan.  Pour into 9 inch pie plate.  Cover with sour cream.  Combine spaghetti sauce and ground beef.  Pour over sour cream.  Top with mozzarella cheese.  Bake at 350 for 25 minutes.

Slow Cooker Mac and Cheese

This is what it looks like after we have dipped out of the crock pot.  Tastes much better than this picture shows.

The Bun and I have some company this week.  Sister and the boys are here to visit and so I decided to make this recipe thinking that the boys would be glad to eat mac and cheese.  This is my mother in law's recipe and it is really easy.

Slow Cooker Mac and Cheese

1 (8 oz.) pkg. elbow macaroni
1 (12 oz.) can evaporated milk
3 eggs, beaten
1 stick butter
3 c. shredded cheddar cheese

Cook and drain macaroni according to package directions.  Combine milk, eggs, butter and 2 c. shredded cheese in a bowl and mix well.  Add macaroni and stir to combine.  Pour into slow cooker.  Sprinkle remaining cheese on top.  Cover and cook on low for 3 hours.  Do not stir or remove lid until time is up.

**My mother in law's trick is she adds 8 oz. of sour cream to the milk/egg mixture to make it creamier.  I decided to try 8 oz. of cream cheese.  It wasn't creamy, but the chunks of cream cheese inside sure were good.

Baked Ziti

This was an interesting baked ziti recipe that I came across, because instead of traditional ricotta cheese it called for a cream cheese mixture.  Yummy!

Baked Ziti

2 lbs. ground beef
2 cloves garlic, minced
2 tsp. salt
2 (15 oz.) cans tomato sauce
2 (8 oz.) pkgs. cream cheese
2 c. sour cream
12 green onions, including green parts, chopped
16 oz. noodles
2 c. grated mozzarella cheese

In a skillet, brown meat.  Add garlic, salt and tomato sauce, simmer about 10 minutes. 

Soften cream cheese and blend thoroughly with sour cream.  Add green onions and set aside. 

Boil noodles until 3 minutes before package directions, drain.

In a 9x13 or (2) 8x8 pans, layer noodles, cream cheese mixture, and meat sauce.  Repeat layers.  Sprinkle cheese on top.

To freeze:
Spray foil with non-stick cooking spray and cover casserole prior to baking.  Freeze. 
Thaw in refrigerator when ready to bake.

To serve:
Bake uncovered at 350 for 30 minutes.

Tri-Colored Pasta Salad

James Spann has taken over my TV for the night, so I thought I would give an Easter food blog since I haven't done that yet. We had a great Easter with The Dish Washer's family, and as usual, had way too much to eat. While the big girl were hunting Easter eggs, I got to love on Little Brother, who I am renaming The Burrower because he LOVES to burrow his little face into the elbow fold of your arm. Then he will pull a free arm over his head to block out the light. It is the funniest thing! We had ham, macaroni and cheese, peas, hashbrown casserole, grape salad, green beans, devilled eggs, dinner rolls and sweets-a-plenty! In addition to making the hashbrown casserole, I also made this pasta salad. It is really very good and is a recipe of my mother-in-law. She made it once when I went home with The Dish Washer...we were still dating. I've had the recipe ever since, but she also included it in the handwritten cookbook she gave me one Christmas.

Tri-Colored Pasta Salad

1 bag tri-colored pasta
1 pint Miracle whip
1 c. water
1/2 c. vinegar
1 c. sugar
1 medium onion, grated
1/2 tsp. celery salt
1/2 tsp. tumeric
1/2 tsp. salt
1/8 tsp. pepper
4-5 eggs, boiled and chopped

Cook pasta according to directions, drain well. Mix miracle whip, sugar, onion and seasonings well. Add water and mix well or whisk to blend. Add vinegar. When dressing is well blended, add pasta and eggs. Cover and refrigerate, stirring occasionally. Refrigerate overnight.

Cheesy Chicken Tortellini Bake

Two friends from high school had their first child, a very cute little girl, a month ago. I wanted to make dinner for this new family and have waited my turn while their church family has fed them over the last month. I haven't seen them since they were in the hospital, so I was dying to get my hands on that baby! She was very alert when I got there and then went right to sleep while I was holding her! Isn't that the best? I made this because it came highly recommended from Tossie. Someone from their church made this for them after Little Sister arrived this month. The Billboard Man highly recommended it, and he is one picky eater, so I knew it had to be good. It was very easy to make.

I stopped in the recipe before baking it off since I was taking it to them after work so would have no way to keep it warm. I included the ingredients and instructions on how to top it and bake it. The picture above is without the topping. This is the exact recipe I was given...I made a few (very minor) changes of my own.


Cheesy Chicken Tortellini Bake

1/2 c. chopped onion
1 tsp. olive oil
1 garlic clove, minced
1 (16 oz.) jar white Alfredo pasta sauce
20 oz. pkg. refrigerated cheese-filled or spinach tortellini
1½ c. cubed cooked chicken
1 c. milk
1¼  c. water
1 c. frozen peas
1/4 tsp. ground black pepper

Topping:
1/4 c. grated Parmesan cheese
2 Tbsp. butter, melted
½ c. panko bread crumbs

Preheat oven to 400 degrees. For pasta mixture, chop onion. Heat oil over medium-high heat; add onion. Cook until onion is tender.  Add garlic and cook for 1 minute until aromatic.  Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat.

Meanwhile, for crumb topping, place butter in microwave on high for 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.

Spoon pasta mixture into 9x13 casserole dish; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

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I also made a yummy Sheath Cake.

Stuffed Pasta Shells

What is the best thing about having a food blog, you ask? Well, the fact that my co-worker, Ms. Noodles, has shown up TWICE now with lunch for me to try "in case you want to put that recipe on your blog"!! Can't beat that! And you better believe that both times the food was delicious!! (And also that I didn't have to type out the recipes...cut and pasted from an email.) She also gave me the recipe for Cornbread Taco Bake.

"STUFFED PASTA SHELLS"

15 large pasta shells (cooked and drained)
1 lb ground beef
1 jar (12oz) mild picante sauce
1/2 cup water
1 can tomato sauce (8oz)
1 can chopped green chilies, drained (4oz)
1 cup shredded Monterey Jack Cheese (4oz)
1 (3 oz.) bag or can french fried onions

Preheat oven to 350.  Cook shells according to package directions.  Brown beef, drain.

In a small bowl, combine picante, water and tomato sauce. Stir ½ cup of the sauce into browned beef along with green chilies, 1/2 cup cheese, 1/2 can onions.  Mix well.

Pour 1/2 remaining sauce on bottom of a 8X12 baking dish. Stuff cooked shells with beef mixture. Arrange in dish, pour remaining sauce over top. Bake covered 350 degrees for 30 minutes.

Top with remaining cheese and onions, bake uncovered 5 more minutes.

Last-Minute Lasagna

This past Thursday night, I had The Former Roomy, The Baby Daddy (her hubby), The Son of a Preacher Man (her brother) and The Cupcake Baker (his girlfriend) over for dinner. They wondered what their names would be...what do you think? :) It was a blast.  I was enjoying their company more than I was worried with taking a picture, I guess. The Dish Washer was out of town, so he missed out. We got to talk about the new baby and old times growing up (catching trees on fire and wrecking with rednecks come to mind).

Here's the story behind the recipe: Our friends had us over for dinner one night several years ago, and we were served this. It was so good, so I knew I wanted to make it for my crowd. The first time we had these same friends over to dinner at our house, they brought me a copy of Real Simple: Meals Made Easy. What do you know? It included this recipe. I was planning our menu at work, so I emailed Ashley for a little help with the recipe. Thanks again!!

Last-Minute Lasagna

1 (24-26 oz.) jar pasta sauce
2 (16-18 oz.) bags frozen cheese ravioli, unthawed
1 (10 oz.) box frozen chopped spinach, thawed and squeezed to remove excess water
1 (8 oz.) bag shredded mozzarella
1/2 c. grated Parmesan

Heat oven to 350. Spoon 1/3 of the pasta sauce into a 9x13 inch baking dish. Place half of the ravioli on top of the sauce in a single layer. Sprinkle with the spinach and half of the mozzarella. Layer on the remaining ravioli (you may not need all of them). Top with the remaining sauce and mozzarella and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbling, 5 to 10 minutes more.

**I found that I had to allow mine to bake longer than the suggested time, so just check center of lasagna before removing foil.

I served this with SALAD (spring mix greens, craisins, walnuts and balsamic vinegarette...normally it includes feta cheese that is delicious with it, but I left that off since The Former Roomy is pregnant), French bread, and cake balls using spice cake mix.

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Meet Buttercream! She is my new dutch oven that I am so excited to have. She is the most beautiful pot I have ever seen! I got her as an early birthday gift from my parents. I have big plans for her!

Basil Pasta

I grow fresh basil in my herb garden every year, but NEVER cook with it. I don't know why this is. Today, however, I used fresh basil. (This is a side note about the picture above...The cookbook is from The Dish Washer's Granny. I was so honored that they wanted me to have it after she died this past January. It is from 1945!! It has nothing to do with the recipe; I just wanted to add it in the picture because I have been watching Food Network and all their pictures are "styled." Maybe one day I will share The Dish Washer's favorite cookie recipe which happens to come from this cookbook! )

I didn't do so well "styling" the above picture of my pasta. I should have sprinkled some more fresh basil on the top for color! Anyway, in the words of my Grandmama - "heavens to Betsy" this was good! I don't really know what that means, but I like it! Mom and Dad came up today (3rd weekend in a row of family togetherness!) and we had this for lunch. THANKS MELODIE!! Sooooo goooood!

Basil Pasta

1 box of penne pasta (I used whole grain)
olive oil (about 1/2 c.)
garlic (as much as you like...I used about 3 heaping Tbsp.)
tomatoes
basil
1 lb. mozzarella cheese, cut into bite size pieces
salt and pepper

Boil 1 box of penne pasta and drain. Cut up tomatoes and basil. Saute garlic in olive oil. Pour this over tomatoes and basil. Add cheese to pasta. Then mix everything together. Add salt and pepper to taste.

**I forgot to add this earlier...you can sprinkle parmesan cheese on top at the end. I didn't have any to add.**

Garden Pasta Salad

For the next two days, I plan to share a few of my favorite "summery" salads.

Garden Pasta Salad

1 pkg. Buitoni Three Cheese Tortellini, cooked, drained and rinsed
1 c. Italian salad dressing
2 c. broccoli florets
3/4 c. Parmesan cheese

Pour dressing into large bowl. Add pasta, broccoli and cheese. Toss well. Refrigerate or serve immediately.