Category Archives: Definitely Making it Again

November 9, 2010 · 9:17 pm

Italian Sausage Baked Ziti

Warm, yummy and perfect for a chilly rainy night…

Ingredients:
1/2 pound Ziti pasta
1/2 onion, chopped
1 pound Italian sausage
1 jar spaghetti sauce
4 slices Provolone cheese
8 ounces Ricotta cheese
6 ounces Mozzarella cheese
2 tablespoons Parmesan cheese

Instructions:
Preheat oven to 350 degrees.

Cook pasta according to package directions and drain when done.

Brown the meat and onion and drain fat. Return the meat and onion back to the pan and add the spaghetti sauce simmering for 15 minutes.

Layer ingredients in a square baking dish. Pour 1 cup of the meat mixture on the bottom of a casserole dish.

Next, put half of the pasta on top of the meat mixture. Top with provolone cheese slices and ricotta cheese spread over the provolone cheese. Then add the remaining pasta and top with to the remaining meat mixture making sure to cover all of the noodles.

Top with mozzarella cheese and parmesan.

Bake for 30 minutes and you may want to bake it on a cookie sheet to prevent splatters in your oven.

from bigoven.com

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Filed under Definitely Making it Again, Everybody Ate It, Italian

November 4, 2010 · 10:57 am

Buttermilk Syrup

I had never even heard of Buttermilk syrup until my friend and former neighbor, Valerie, wrote about making it on her blog. Valerie is an awesome cook, so I knew it had to be good.

Ingredients:
1 1/2 c butter
1 1/2 c buttermilk
3 c sugar
1 t vanilla
1 T baking Soda

Instructions:
In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Did I change anything? No, but I will tell you this makes A LOT of syrup. Next time I am only making half. Also, once you make it, let it set for about 15 minutes. It needs to rest and thicken up a bit. It’s kind of weird at first while I was waiting for it to cool off a bit…it’s thick and kind of bubbly… and I wasn’t sure if I was going to like it AT ALL, but it was awesome! Trust me. It’s good. You can thank me later. 🙂

What did the family think? Heavens to Betsy this stuff is good!

from whiteonricecouple.com

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Filed under Definitely Making it Again, Six Ingredients or Less, Vegetarian

· 10:46 am

Pumpkin Pancakes

Dad was out of town so we had breakfast for dinner last night.

Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Instructions:
In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar.

In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt.

Stir the dry mixture into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

We had these with scrambled eggs. I also made some Buttermilk Syrup to go with them.

What did the family think? They loved it!

from allrecipes.com

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Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

November 3, 2010 · 2:31 pm

Calzones

We used Italian sausage and spinach, but you could use pepperoni, mushrooms, green peppers… whatever you like to have on your pizza could go in this calzone.

Ingredients;
2 cans Pillsbury pizza crust
8 ounces Italian sausage
2 cups fresh spinach leaves
1/4 cup water
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1/2 cup Parmesan
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
Pizza sauce OR marinara sauce

Instructions:
Preheat oven to 425 degrees.

Cook sausage in skillet over medium-high heat until cooked through using a wooden spoon to crumble.

Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain.

Combine ricotta, mozzarella, Parmesan and egg in a mixing bowl. Stir in Italian herb seasoning and garlic salt; set aside.

To make calzone, unroll one pizza crust on a non-stick cookie sheet. Use a knife to cut the pizza dough into four equal rectangles. Put 1/4 of the ricotta mixture in the center of each rectangle then put 1/4 of the sausage mixture on top of the ricotta mixture.

Place the second pizza crust on top of calzone fillings. Use a knife to cut it into four rectangles. Press the edges down with a fork or your fingers so the filling won’t leak out.

Bake 15-20 minutes or until dough starts to get golden.

What did the family think? This was a huge hit in our house.


image from yumsugar.com

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Filed under Definitely Making it Again, Everybody Ate It, Italian, Lent, Vegetarian

November 2, 2010 · 10:08 am

Stuffed Shells

We are a pasta lovin’ and a cheese lovin’ house, so I knew these would be a hit!

Ingredients:
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 (28 ounce) jar pasta sauce, divided

Instructions:
Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run cold water over them too cool them off.

In a large bowl, mix eggs, ricotta, half the mozzarella and half the Parmesan until well combined.

Cover bottom of 9×13 dish with thin layer of spaghetti sauce.

Stuff cooked shells with ricotta mixture and place in baking dish.

Pour remaining spaghetti sauce over shells and then sprinkle remaining mozzarella and Parmesan on top.

Bake in preheated oven 45 minutes, until edges are bubbly and shells are slightly set.

We had these with a salad, but I wish I would have made some nice warm yummy garlic bread to go with it, too.

Did I change anything? I actually ended up using two jars of sauce. I used just a little bit of the second one to finish off the top of the noodles. I just felt like it needed a little bit more sauce.

What did the family think? It was a hit! There was a little bit leftover and I was already dreaming about having the leftovers for lunch. Apparently, so was our oldest. He asked me if he could have the rest in his lunchbox for the next day. I reluctantly said yes. Next time I will have to make more. 🙂

adapted from a recipe on allrecipes.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Lent, Six Ingredients or Less, Vegetarian

October 27, 2010 · 1:43 pm

Sunshine Cupcakes

I used to make a version of these a lot when the boys were little for birthday parties, preschool birthday celebrations, etc. I haven’t made them in forever, but I know they’d still like them. It’s a cupcake…what’s not to like?

Ingredients:
1 package of yellow cake mix
1 tablespoon of orange zest
1 cup of orange juice
1/2 cup of canola oil
1 teaspoon of vanilla extract
4 large eggs

Directions:
In a large bowl, combine the cake mix and orange zest. Whisk to combine.

Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.

Fill cupcake papers about 1/2 to 2/3 full. Bake at 350F until golden in color and a toothpick test comes out clean, about 22-25 minutes.

Did I change anything? The only thing missing from these cupcakes is the frosting. I never put frosting on them when I was taking them up to preschool…the preschool teachers REALLY appreciate that. They are good just the way they are.

Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

from Family Fun magazine

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Six Ingredients or Less, Vegetarian

October 26, 2010 · 7:58 pm

Goulash

Hubby asked me if I would put this in our dinner recipe rotation this week. Our oldest son gave it “five stars”…it is a very “kid-friendly” dish.

Ingredients:
1 pound ground beef, turkey or chicken
2 cups shredded carrot
2 (10-3/4-ounce) cans condensed tomato soup
2 1/2 cups water
8 ounces dried cut whole wheat ziti pasta (about 2-1/2 cups)
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 teaspoon onion powder
1 teaspoongarlic powder
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/4 cup shredded Parmesan cheese (1 ounce)

Instructions:
In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat.

Stir tomato soup, the water, uncooked ziti, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven.

Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until ziti is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese.

Sprinkle individual servings with Parmesan cheese.

Did I change anything? I used macaroni noodles instead of the ziti the recipe called for.

What did the family think? Our oldest son liked it so much he requested the leftovers for his lunch tomorrow. Everyone else liked it too…it was perfect for the chilly weather.

adapted from diabeticliving.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian

October 25, 2010 · 8:16 pm

Italian Sausage Tortellini Soup

It’s been a while since I made this, but this is a staple in our house. It is perfect for a cold and rainy night like tonight.

Ingredients:
3/4 lb Italian sausage
2 (14.5 ounce) cans Italian diced tomatoes
1 cup red wine
2 cans chicken broth
1 teaspoon minced garlic
1 pound dried tortellini
1-2 cups fresh baby spinach (depending on how much you like spinach)
grated or shredded Parmesan cheese for garnish

Instructions:
In a Dutch oven, cook Italian sausage using a wooden spoon to crumble. When Italian sausage is cooked through, add tomatoes, wine, chicken broth and garlic. Bring to a simmer.

Add tortellini and cook until done.

Add spinach right before serving. Stir until wilted.

Serve and garnish with Parmesan.

Did I change anything? Sometimes I add a little chopped zucchini and/or some diced carrots.

What did the family think? We love this one. It’s definitely comfort food at our house.

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Stew/Soup, Super Easy to Make

October 21, 2010 · 11:36 pm

Blueberry Lemon Cream Cheese Muffins

Yesterday I was craving a blueberry muffin. I started searching for a blueberry and sour cream muffin recipe, but then stumbled upon this one.

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:

3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Instructions:
Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Makes 9 regular size muffins

Did I change anything? The recipe called for sprinkling turbinado sugar on top of each muffin. I left it out just to reduce our sugar intake a little.

What did the family think? I am the only one who has had one so far since everyone else is asleep, but I will tell you they are fantastic. I love the cream cheese in the middle, but if for some weird reason you don’t like cream cheese, I think they would be good without the cream cheese as well.

from twopeasandtheirpod.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Vegetarian

October 20, 2010 · 9:42 am

Onion Potato Gratin

In an attempt to get my children to eat a potato in a form other than a french fry…

Ingredients:
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
3/4 pound onions, thinly sliced
1 cup (packed) grated Gruyere cheese (about 4 oz)
8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
2/3 cup whipping cream

Instructions:
Preheat oven to 400°F (unless preparing in advance).
Combine potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.

Arrange half of potato-onion mixture in 11×7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.

Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese.

(Can be prepared 8 hours in advance. Cover and refrigerate.)

Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Did I change anything? I couldn’t find any Yukon Gold potatoes, so I just used another kind. I don’t think it’s super important that you use that variety. I love that you can prepare it ahead of time and pop it in the oven when you are ready. That’s what I did and it worked out perfectly.

What did the family think? Three out of four’s not bad. These are really, really good and we all loved them except for our youngest who just has to get over his fear of new foods. Once he’s seen these on his plate a few times he’ll probably be fine with them.

from Simply Recipes

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Filed under Definitely Making it Again, Make Ahead of Time, Side Dish, Six Ingredients or Less, Vegetarian