Baked Ziti

This is a quick and easy dish that we have had a few times, and everyone loves it!

1 Tblsp. olive oil
6 garlic cloves
1/8 tsp. red pepper flakes (original recipe calls for 1/4 tsp.)
salt and pepper to taste
2 (15 oz.) cans crushed tomato
3 cups water
12 oz. ziti (3 3/4 cup) or your favorite short pasta
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil (1/3 of that if using dried)
1 cup shredded mozzarella cheese (more if you like it really cheesy)

Place oven rack in middle position.  Preheat oven to 475 degrees.

Combine oil, garlic, pepper flakes, and 1/2 tsp. salt in 12-inch oven safe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.  Add crushed tomatoes, water, ziti, and 1/2 tsp. salt.  Cover cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15-18 minutes.

Add cheese and bake.   Stir in cream, parmesan, and basil.  Season with salt and pepper to taste.  Sprinkle mozzarella evenly over ziti.  Transfer skillet to oven (or a 2 quart glass dish if your skillet isn't oven safe) and bake until cheese has melted and browned.  About 10 minutes.

Slushies

So I got this idea from the Bake at 350 Blog. She made Coke Icee's, but I've come to the conclusion that any flavor would be delicious...we have tried it with Red Cream Soda. The recipe actually comes from the booklet of recipes that you get when you buy the Cuisinart Ice Cream Maker (which I LOVE!)

4 cups cola or other soda, lemonade, juice, Kool-Aid, etc., chilled (you really Can use any liquid as long as it is NOT sugar free)

Turn the machine on and pour soda into freezer bowl and let mix until thick and slushy, about 15 to 20 minutes. Serve immediately, or if desired, transfer to an airtight container and store in the freezer. Remove from freezer at least 20 minutes before serving.

Layered Drinks

So this is not so much a recipe, as it is directions for a fun drink to make with your kids. I got the idea from The Sister's Cafe.

Choose 2-3 drinks with different sugar contents for the layers (for example: 30 g. sugar, 15 g. sugar, 0 g. sugar). Now fill your cup with ice all the way to the top. Pour the drink with the highest sugar content into the cup, filling it approximately one third full. For the second layer, pour the second drink with the lower sugar content SLOWLY through the ice to fill approximately the second third of the glass full. Finally, SLOWLY pour the sugar-free or lowest sugar drink slowly through the ice until you've reached the top of the glass.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.

Annniversary Paprika Chicken

This recipe is from Favorite Family Recipes and is delicious!

4 boneless skinless chicken breast halves

1/2 cup Parmesan cheese

1 1/2 cups Italian seasoned bread crumbs (or Panko seasoned with Italian seasoning)

1 cube (1/2 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes at 375 degrees. Do not overcook!

Serve with Anniversary Bowtie Asparagus Pasta

Classic Pasta Salad

1 lb. rotini pasta noodles, cooked

2-3 medium tomatoes

1 can olives, sliced

1 large head broccoli, cut into florets

fresh mozzarella or string cheese (about 6), diced

Italian salad dressing (homemade OR storebought)

Mix first five ingredients, then cover with Italian dressing and stir to coat. Serve.

Takoraisu

When I saw this recipe on La Fuji Mama's website I knew I had to try it. When on my mission, takoraisu was something that members made for us a lot, I think because they knew it was something that all the American missionaries loved. I hadn't had it since my mission, and it is just as good as I remember! Natsukashii!! You should try it, it's an Asian twist on tacos.

1 Tblsp. vegetable oil

4-5 cloves garlic, minced (her recipe calls for 3...I like garlic:))

1 cup onion, chopped

1 pound ground beef

3 Tblsp. soy sauce

1 Tblsp. chili powder

1 tsp. ground cumin

1 tsp. table salt

1 tsp. freshly ground black pepper

4 cups steamed Japanese Rice (I use Calrose rice...any short grain rice would probably be good)

2 cups lettuce, shredded

2 cup tomatoes, chopped

12 ounces, Queso Blanco, crumbled (or 2 cups shredded mozzarella)

1 cup salsa

4 Tblsp. sour cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.

Then top with shredded lettuce, tomatoes, queso blanco, and salsa, and finish it off with a dollop of sour cream.

Indian Butter Chicken with Basmati Rice

This recipe is definitely a keeper. After we ate it, Ruby asked me if I could please make this again sometime...and let's be honest...if the kids will eat it, it is worth repeating! I found it on the sister's cafe blog.

1 onion (1/2 lb.), peeled and chopped

2 Tblsp. fresh ginger, finely chopped

2 cloves garlic, minced

1 fresh jalapeno, seeded, and chopped

1 Tblsp. olive or canola oil

2 tsp. garam masala

1 tsp. chili powder

1 tsp. cardamom

1/2 tsp. coriander

1 can (6 oz.) tomato paste

2 1/2 cups chicken broth

1/2 cup half and half

1/4 tsp. crushed bay leaves

1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch chunks

1/2 tsp. coarse-ground black pepper

1 tsp. salt

1/4 cup butter

2 cups, basmati rice, uncooked (you should really use the basmati, it is soooo good!)

lime wedges

fresh cilantro, chopped

cook rice according to package instructions

In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half and crushed bay leaves, and bring to a gentle boil over high heat (mixture may splatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 Tblsp. butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center, 3 to 4 minutes. Cut remaining 3 Tblsp. butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Rice Pudding

This is the best rice pudding recipe EVER!! If you cool it in the fridge before eating it, it tastes almost exactly like Kozy Shack rice pudding that you can buy in the refrigerated section at the grocery store. I could seriously eat a whole batch. The recipe is from Mel's Kitchen Cafe.

3/4 cup Arborio rice, rinsed

6 cups whole milk

2 tsp. pure vanilla extract

1/2 cup sugar

pinch of salt

1/4 cup heavy cream

In a medium saucepan, combine rice, milk, vanilla, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes. (It took mine between 1 hour and 1 hour 15 minutes: I didn't cover it while it simmered because her recipe didn't say to, but I wonder if I would have covered it if it would have been done in 40-45 minutes...maybe next time I'll try that)

Stir in heavy cream and serve warm, or chill it and then serve.

Chicken Fajita Pita

This recipe came from the Platinum Wives Recipe blog, we loved it! I did make a couple of changes in measurements, but it's pretty much the same.

2 cloves garlic, minced (or 1+ tsp. minced garlic out of the jar)

3 Tblsp. oil

1 1/2 tsp. cumin

1 lb. boneless, skinless chicken breasts, sliced into strips

1 1/2 cups green, red, and yellow peppers, cut into strips

1 small onion, diced

2 Tblsp. freshly squeezed lime juice (about 1 lime)

4 whole wheat pitas, cut in half

Toppings:

shredded cheese

shredded lettuce

diced tomatoes, or salsa

sour cream

diced avacados, or guacamole

In a large skillet heat oil, garlic, and cumin over medium heat. Add chicken; saute on each side 4-5 minutes or until tender. Add pepper strips, onion, and lime juice; saute 4 minutes. Spread chicken mixture on pita bread. Add desired toppings.

Caramel Chex Mix

I got this from the Crazy Daisy Blog and made a batch for neighbors/visiting teachees for Christmas...it was delicious and I was just glad that most of it was given away before I ate it all!!

1 pound butter

3 cups brown sugar

1 cup white corn syrup

2 (14 oz.) boxes of Chex cereal (I used one corn and one rice)

1 tsp. vanilla

1 tsp. baking soda

2 brown paper bags from your grocer's checkstand

First, open paper bags and place one inside of the other. Set aside. Cover table or counter top with wax paper. Spray with non-stick cooking spray. Bring the first three ingredients to a boil on the stove in a large kettle, stirring frequently so as not to burn. When everything is all melted and incorporated, take off of heat and add vanilla and baking soda. Stir until foamy. Pour over the double bagged Chex. Roll down top and shake well. microwave for 2 minutes and shake well. Microwave for 2 more minutes and shake again. Make sure to turn the bag on all sides each time you shake to spread the caramel. Open bag and check to make sure the caramel is spread evenly throughout the Chex. If not, shake it up again. However, you should be able to dump the Chex onto the sprayed wax paper. Gently spread the Chex a little. Give it a stir every once in a while as it cools, so that it doesn't dry in one huge clump.

Honey Lime Fruit Salad

I got this recipe from Mel's Kitchen Cafe, it is SO good!

1 (20 oz.) can pineapple chunks, drained well

1 can mandarin oranges, drained well

2 - 3 ripe kiwi, peeled, and cut into thick half moons

1 cup green or purple grapes, halved

1 cup strawberries, quartered

zest from 1 lime, about 1 Tblsp.

2 Tblsp. honey

1 tsp. poppyseeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest, and poppyseeds, if using, and gently toss. Drizzle the honey over the fruit, and again, gently mix until fruit is evenly coated with the honey. Serve.

If not serving this salad immediately, don't put the strawberries in. They will stain all the other fruit red. The salad can be made ahead of time, just don't add the strawberries until right before serving.

Personal Pizzas

The kids had so much fun making their pizzas...the trick was to keep little hands from eating it all before we cooked them!

This is yet another picky eater recipe, my kids had so much fun doing this, and, in my opinion, these are much better than the kind you make with biscuits!

Rhodes frozen dinner rolls

cornmeal

Pizza sauce (I used tomato sauce seasoned with Italian seasoning)

toppings of your choice, which might include:

Shredded mozzarella cheese

Shredded cheddar cheese

Canadian bacon

Pineapple tidbits

Pepperoni slices

Chopped olives

Sliced mushrooms

Cooked Italian sausage

Diced green peppers

Shredded chicken

BBQ sauce

Onions

Set out the rolls a couple hours ahead of time to begin thawing (You can also quick thaw

them in the microwave, just be careful not to cook them). Preheat oven to 350 degrees. The dough should be pliable but still cold. Smash the dough flat on a plate and then let the children stretch each piece out into a wide circle or whatever shapes they like.

Set out all the toppings so the children can put the sauce on, then the cheese, then whatever else they want. Place 1/2 cup of cornmeal on a baking stone or cookie sheet. Spread to cover pan. Place pizzas atop the cornmeal on the stone or the cookie sheet. Bake for 20 minutes, or until dough is lightly browned on edges. Serve, then start all over again until everyone is full.

Enchilada Casserole

This is another recipe from the 52 weeks of recipes for picky kids...our whole family really likes this!! I make the entire recipe, but I freeze half of the meat mixture and half of the sour cream mixture and only make 6 enchiladas, because they are huge! Even with only half the recipe, we can usually eat it for two meals.

1 cup sour cream

2 (10.75 oz.) cans cream of chicken soup

1 (4.5 oz.) can chopped green chilies

1 can olives, sliced

1 lb. ground beef

1 tsp. salt

1 tsp. ground black pepper

1 tsp. garlic salt

1/2 large yellow or sweet onion, chopped

1 (16 oz.) can refried beans

2 tsp. minced garlic

2 tsp. dried oregano

1 tsp. dried basil

1 Tblsp. cumin

1/2 cup fresh, chopped cilantro leaves

1 (10 oz.) can enchilada sauce

12 10" flour tortillas

1 pound mild cheddar cheese, shredded

Preheat oven to 350 degrees. Combine sour cream, soup, green chilies, and olives in a large bowl; set aside. In a large skillet over medium heat, brown ground beef with salt, pepper, garlic salt, onion, beans, garlic, oregano, basil, cumin, and fresh cilantro. Pour 1/2 of the enchilada sauce in a 9 x 13 inch baking dish; set aside. Fill the tortillas with 1 large tablespoon sour cream mixture, 1 large tablespoon meat mixture, and a handful of cheese. Fill all 12 tortillas and fold in sides. Roll up and place, seam side down, in casserole dish. Put remaining sour cream mixture on top of filled tortillas and the rest of the enchilada sauce. Top with remaining cheese. Bake for 35 minutes.

Potato Logs

3 large (or 5 small) russet potatoes

1 Tblsp. vegetable oil

1 tsp. seasoned salt

1 tsp. parsley flakes

1 tsp. garlic salt

1/4 cup grated Parmesan Cheese

Preheat oven to 350 degrees. Scrub, but don't peel, potatoes. Cut into thin wedges. Pour vegetable oil in 1 Ziploc bag. In a second Ziploc bag, combine seasoned salt, parsley flakes, garlic salt, and Parmesan cheese. Put a handful of potatoes into the sack with oil and shake to coat lightly. Transfer potatoes to the spice mixture and shake well. Place on a cookie sheet that has been coated with nonstick cooking spray. Bake 45 minutes, until softened, browned, and crispy. Serve with sour cream or ketchup.

Finger-Lickin' Good

I got this recipe out of this recipe book called 52 weeks of recipes for picky kids ($4.99 at Seagull Book), and my kids LOVED it.

6 boneless, skinless chicken breasts

1 (10-12 oz.) bag plain, BBQ, or sour cream and onion potato chips (I used BBQ)

1 egg

2 Tblsp. milk

Preheat oven to 400 degrees. Cut the chicken into finger-sized pieces. Fill a large Ziploc bag with the potato chips. Seal the bag and crush the chips very small with the back of a wooden spoon.

In a small bowl, whisk the egg and milk together. Dip the chicken pieces into the egg and then add to the Ziploc bag and shake to coat. Remove chicken from the bag and place on an ungreased cookie sheet. Bake for 20 minutes, flipping halfway through the cooking time. Serve with BBQ sauce, salsa, or honey mustard.

Elise's Homemade Vanilla Granola

I got this recipe from favorite family recipes, and took it to a ward Christmas Party...I can't even remember now how many people asked for the recipe!

8 cups oats

2 cups sliced almonds

1 cup wheat germ

1 cup brown sugar

1 tsp. salt

1 tsp. cinnamon

craisins or raisins, to taste (optional)

3/4 cup canola oil

1 cup honey

3 Tblsp. vanilla (the real stuff!!)

Preheat oven to 300 degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300 degrees for 20-30 minutes (I did it the full 30). Remove from oven and leave on pans until the granola hardens (it will be a little chewy when it comes out of the oven...if you don't like it chewy at all then let it dry on the cookie sheets completely before storing it...that's what I did because I like it pretty crunchy). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Red Berry Risotto Oatmeal

1/2 cup regular rolled oats or steel-ground oats (steel-ground will make it gluten free)

1 cup Arborio rice

1/2 cup heavy cream, half-and-half, or milk (it won't be as creamy with milk, but still yummy)

6 cups water

1 Tblsp. pure vanilla extract or 1 vanilla bean scraped

1/2 cup sugar

1/4 tsp. salt

1 cup ripe raspberries

1 cup ripe strawberries, quartered

OR

1 bag frozen raspberries, thawed and lightly drained

In a rice cooker or large pot add all the ingredients, except the fruit. Cook until done in rice cooker. If using a pot, bring the mixture to a quick boil and lower to a simmer and cook, covered, for about 25-30 minutes, stirring occasionally.

Add the raspberries and stir to combine. If using fresh fruit, stir in the strawberries and continue to stir until the berries have turned the risotto pink, 1-2 minutes. Serve immediately. If you are planning on saving leftovers and heating up in the morning, only add berries to each individual serving and not to the whole batch.

BBQ Grilled Pizza/Pizza Dough

Preheat grill to medium-high heat with the lid shut. While the grill is heating, make your dough (recipe below) and get all of your toppings ready. You need to have everything ready to go when you start cooking the dough, because it goes fast once you start. It's easiest if you put all of your toppings on a platter next to the grill. Roll out your dough with a rolling pin and brush (or spray) one side of it with olive oil. Place that side down on the grill and shut the lid immediately. It will probably take 5 minutes or less to cook that side, but make sure to leave the lid shut for most of that time, so the grill will cook the dough all the way through. If the dough is cooking too fast and hot, move the pizza off the direct heat. You want nice brown grill marks, without burning it.

Before you flip it, brush (or spray) a little olive oil on the other side. As soon as you flip it, quickly add the toppings and shut the lid. The bottom side will cook really fast, so if the toppings are not warmed/melted, but the crust is cooked, move it to the top rack away from direct heat, and close the lid until done.

You don't need as many toppings when grilling as normal pizza because the grill gives it such a great flavor, you don't want to overpower it with toppings.

Pizza Dough

5 1/4 cups unbleached flour
1/4 cup sugar
1 1/2 tsp. salt
1 Tblsp. + 1 1/2 tsp. SAF instant yeast
1 Tblsp. + 1 1/2 tsp. liquid lecithin
2 cups hot tap water

Mix in electric mixer for 1 minute. Check for dough consistency. Add water if needed. Knead for 5 more minutes in mixer. Do NOT add more flour. Cut into desired amount of pieces for how many pizzas you want to make. Roll into desired shape. Cook. This recipe will make two medium sized pizza or several personal pizzas.

Josie's Lasagna

1 1/2 lbs. ground beef
1 1/2 Tblsp. oil
3 cloves garlic, minced
3 Tblsp. parsley flakes, divided
1 Tblsp. basil
1 tsp. salt
3 cans tomato sauce
1 1/2 cans water
1 10 oz. pkg. lasagna noodles (about 9)
3 cups cottage cheese
2 eggs, beaten
1/2 tsp. pepper
1/2 cup shredded parmesan cheese
1 lb. mozzarella cheese, thinly sliced

Brown ground beef in oil. Drain. Add garlic, 1 Tblsp. parsley flakes, basil, and salt. Mix with tomato sauce and water. Simmer, uncovered, until thick, about one hour. Stir occasionally. Cook lasagna noodles as directed on pkg., drain, and rinse in cold water. Preheat oven to 375 degrees. Mix cottage cheese with eggs, pepper, 2 Tblsp. parsley flakes, and parmesan cheese. Put a little sauce on bottom of 9 x 13 inch dish first, then half of noodles. Spoon on half of cottage cheese mixture. Next, place a layer of mozzarella cheese; then spoon on layer of meat mixture. Repeat the layers ending with layer of mozzarella on top. Bake for 30 minutes.