Baked Ziti – I

September 2, 2013 by

img_0235.jpgThis is a family favorite, and it’s easy on the cook. It makes a nice, big pan-full so you may have leftovers. A large, green salad alongside makes for a perfect meal and it won’t make you nuts with a ton of pots and pans.

16 oz. box uncooked ziti (I use Barilla)
2) 24 oz. jars spaghetti sauce (I use Newman’s Own Marinara)
16 oz. ricotta cheese
1/2 cup grated Parmesan
1 beaten egg
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

Preheat your oven to 375 degrees. Get out a large baking dish. Cook the pasta for 10 minutes, drain, then place into a large bowl.

In a medium bowl, empty the ricotta and add the Parmesan beaten egg, and the spices; mix well with a wooden spoon, then mix this into the large bowl with the pasta. Mix in 2 cups spaghetti sauce – set aside.

Spread 1/2 cup sauce on the bottom of the baking dish, spread the pasta mixture evenly in the pan; top this off with 1-1/2 cups spaghetti sauce then sprinkle the mozzarella cheese over.

Cover with foil and bake for 35 minutes – it will be bubbly and hot. Remove from oven and let set for 10 minutes.

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Tiramisu

August 29, 2013 by

Very rich, very good and you don’t need a stove – it doesn’t get much easier than this!

16 oz. sour cream
16 oz. (2 8 oz. blocks) cream cheese
2/3 cup sugar
1/4 cup milk
1/2 tsp. pure vanilla extract
1/2 cup cooled, black coffee
2 Tbsp. chocolate syrup
2 pkgs. (3 oz. each) ladyfingers, split
1-2 Tbsp. sifted unsweetened cocoa powder

Take the sour cream & cream cheese out of the fridge and place on counter to come to room temperature – this takes about 30 minutes. In a large mixing bowl, beat on high with an electric mix the sour cream, cream cheese, sugar, milk and vanilla.  In a separate small bowl, whisk together the coffee & chocolate syrup.

In a 2-quart casserole pan, layer one package of the cookies – cut side up. Brush with half of the coffee/chocolate mixutre, spread half of the cream cheese mixutre then repeat. Sprinkle the cocoa powder over top (through a sifter) cover with plastic wrap and refrigerate overnight or at least 12 hours. This really does need a long fridge set time.

Filed Under: Desserts, Frontpage

Sandy’s Spanish Pork Cutlets

August 25, 2013 by

img_0039.jpgFrom my sister Sandy – I slightly tweaked her recipe. Everyone gobbles them up. The trick is to use very thin slices of pork loin.

1/4 cup olive oil (extra virgin is best)
12 thin sliced boneless pork loin cutlets (have the butcher prepare)
3 Tbsp. Goya Adobo Seasoning*
1 packet Goya Sazon Seasoning packet*
1 cup unseasoned bread crumbs or matzo meal
1/2 tsp. ground black pepper
1/2 tsp. Italian seasoning

*If your local grocer doesn’t carry Goya products, then by all means substitute flour for the Adobo, and about 2 Tbsp. McCormick’s (or another brand) seasoned salt for the Sazon. The taste won’t be exact, but it’ll still be delicious in it’s own way.

Heat oil in a large skillet on med-high.

Meanwhile, rinse & pat dry the cutlets & set aside. Place the seasonings in something like a pie plate, mix together with a fork, dredge each cutlet, gently shake off excess, then place in the sizzling oil. Repeat with about 3 cutlets. Cook about 5 minutes on each side, or until done, then place on a cookie sheet lined with paper towels or brown paper bags. Serve.

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Cocoa Balls

August 21, 2013 by

Make these with the kids.

2 sticks softened butter
1/4 cup packed brown sugar
1/4 cup white sugar
1 Tbsp. vanilla extract or 2 1/2 tsp. vanilla; 1/2 tsp. almond
1/4 cup chopped almonds or nut(s) of your choice
12 ounces chocolate chips
2 cups flour
2+ cups confectioners’ sugar

Preheat your oven to 350 degrees. In a mixing bowl cream together the butter and sugars until fluffy. Beat in the vanilla. With a wooden spoon, stir in the almonds and chips. Add the flour, then with your hands, knead the dough until the flour is incorporated. Roll into 1-inch balls and place on ungreased (or parchment lined) cookie sheets.

Bake for 15 minutes. Cool them on the baking sheets for about 5 minutes. Put the 2 cups of confectioners’ sugar in a bowl or pie plate. Remove cookies from baking sheets then roll in confectioners’ sugar. Cool completely.

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Lazy Day Lasagna

August 17, 2013 by

This is from the back of the box of Barilla No-Boil Lasagna Noodles. We just love it!

1 box Barilla no boil lasagna noodles
2 eggs
15 oz. container Ricotta cheese
16 oz. shredded mozzarella
1/2 cup grated Parmesan
1 lb. ground beef or Italian sausages -cooked, crumbled, drained
2-26oz. jars Barilla Marinara Sauce (I prefer Paul Newman’s Marinara)

Preheat oven to 375 degrees. Spray baking pan (13 x 9 x 2) with non-stick cooking spray. Remove 16 noodle sheets from box. In medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the Parmesan.

When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagna during baking. Layer in the following order:
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 sheets, 1/3 of ricotta mixture, 1/2 of meat, 1 cup of mozzarella, 1 cup sauce.
3. Layer 4 sheets, 1/3 of ricotta mixture, and 1-1/2 cups sauce.
4. Layer 4 sheets, the remaining ricotta mixture and meat, and 1 cup sauce.
5. Layer 4 sheets, the remaining sauce, and remaining 1 cup of mozzarella.
Bake, covered, with foil and placed on a large rimmed sheet (it may spill over) about 50-60 minutes. Uncover and bake 5 more minutes. Let stand 15 minutes before cutting.

Spray the aluminum foil prior to placing it over the lasagne before going into the oven. It really helps it to not stick.

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Apple Crumb Loaf Cake

August 13, 2013 by

A quick and easy loaf cake to share with friends, beverage, and good conversation.  Also delicious for a breakfast treat and a take along in the lunch bag.

Crumb Topping:
1 cup flour
1/2 cup packed brown sugar
1/2 cup (1  stick) melted butter
2 tsp. ground cinnamon

Cake:
2 cups flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
2 eggs
1/2 cup (1 stick) butter melted
1/2 cup milk or half-n-half
2 peeled, diced, tart (Granny Smith) apples

Preheat oven to 350, grease a loaf pan.  Put all crumb topping ingredients into a medium bowl and stir until crumbly – set aside.

For cake, sift flour, sugar, baking powder and salt into a large bowl. Then in a separate bowl, beat the eggs just until blended, stir in the butter and milk. Add this to the flour mixture and fold in just until you moisten the dry ingredients. Spoon half the batter into the pan and spread it to cover the bottom, sprinkle the apples then half the crumb topping, then repeat, gently press down. Bake for about 1 hour and 20-30 minutes, or until a knife comes out clean. Cool on wire rack for 10 minutes, then invert onto plate then back onto wire rack to cook completely.

Filed Under: Desserts, Frontpage

Philly Cheesesteak

August 9, 2013 by

Delicious! That covers it. Oh, except that this makes 4 sandwiches/subs.

2 Tbs. olive oil
2 lbs. sirloin steak sliced very thin (ask the butcher to prepare for you)
2 large yellow onions, peeled and sliced or diced
2 green bell peppers, seeded and sliced or chopped
2 tbsp. minced garlic
1 small (4 oz.) can sliced mushroom, drained
1 jar Cheez Wiz (it’s in the dairy section)
4 sub sandwich rolls, split and laid out

Place sandwich rolls on plates or counter, spread open so they are ready when the filling is done.

Add the olive oil to a large skillet and heat over medium heat.  Toss in the garlic and let sizzle for 30 secionds then add onions and saute for 5 minutes, add peppers and saute for 5 minutes, add mushroom and saute for 5 minutes then remove everything with a slotted spoon to a bowl to set aside.

Add the meat to the pan and cook to your liking (well done is about 6-7 minutes). Put everything back in to the pan, mix and heat through. Divide between the rolls. Microwave the Cheez Wiz – read the label for instructions and drizzle over the sandwiches.

Enjoy.

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Black Bean Soup

August 5, 2013 by

This recipe is made using canned beans ; I usually forget to soak the dry ones overnight and sometimes I just don’t wanna do it. Laziness has its good qualities.

2 Tbs. vegetable oil – NOT olive oil
1 small diced onion
2 stalks diced celery
2 peeled, diced/sliced carrots
1/2 of a diced green pepper
2 Tbs. minced garlic
4 cans (15 oz. each) black beans
4 cups chicken broth
2 Tbsp. apple cider vinegar
2 tsp. chili powder
1/4 tsp. cayenne pepper (1/2 tsp. will give it a really good kick)
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. liquid hickory smoke – (look for it near the gravy packs or spices)

Heat the oil in a large pot over medium heat then add onion, celery, carrot, pepper and garlic – simmer for 15 minutes – you wanna sweat the veggies but don’t let them brown.

Meanwhile pour the canned beans into a colander and rinse them well with cold water. Then take 3 cups of these rinsed beans along with 1 cup of chicken broth and puree them in a food processor until smooth – this is what will give the perfect thickness to the soup.

When the veggies are ready, pour everything into the large pot and stir well. Bring to a boil over high heat, then turn down to simmer and let it simmer at a good bubbling simmer for one hour. The liquid will reduce a bit and become thicker.

Meanwhile, make a large pot of white rice if you wish to serve on the side.  Also, some homemade zesty bread sticks are delicious alongside.

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Blondies

August 1, 2013 by

Simple. Perfect. Hands down the best blondies recipe. See for yourself.

1 cup flour
1 tsp. baking powder
1/4 tsp. kosher salt
1 stick unsalted butter (1/2 cup)
1 cup firmly packed (light or dark) brown sugar
1 large egg
1 tsp. pure vanilla extract
3/4 – 1 cup chopped walnuts (preferable toasted)

Preheat your oven to 350 degrees. If you are going to toast the walnuts then place them in a small pan and place in your oven for 10 minutes while it is preheating. Remove from oven and set aside.

Meanwhile, lightly grease an 8 x 8 square pan (this keeps the foil in place) then place aluminum foil in it making sure foil is tucked into the corners well, all smoothed out and there’s about 2-inches of overhang.

Whisk the dry ingredients together in a small bowl, then set aside. Melt the butter in a medium pan remove from heat and stir the sugar in to melt it. Whisk the egg and vanilla in, then add the dry ingredients and mix only to incorporate, add the nuts and spread in the pan. Bake 30 minutes and remove to a rack to cool completely. Using the foil to lift, remove from pan, remove foil then cut into squares.

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Amanda’s Macaroni Salad

July 28, 2013 by

Another great macaroni salad whereas the flavor improves if you make it at least four hours ahead of time.  A minimalists macaroni salad.

1 lb. elbow macaroni
1 Tbs. vegetable (canola oil)
1/2 a green pepper, seeded & diced
1 stalk celery, diced
1/4 a red onion, peeled & diced
1 tsp. celery salt
1 tsp. garlic powder
2 Tbsp. chopped, fresh parsley
1/4 cup mayo
1 tsp. kosher salt
1 tsp. fresh, ground, black pepper OR 1 tsp. ground

Cook, drain, rinse pasta with cold water until it has cooled off; drain again and place into bowl.  Add the oil, peppers, celery, onion and mix well.  Add the celery salt, garlic powder and chopped parsley and mix well again. Add the mayo, salt & pepper, and mix very, very well to combine.  Cover with plastic wrap, place in the fridge until serving.  Mix well again before serving.

Filed Under: Frontpage, Macaroni / Pasta, Salads
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