Three Cheese Pesto Pizza-TOH(taste of home)

Ingredients:

1/2 c. finely chopped red onion(know that I didn't use)

1/2 c. finely chopped red pepper(also didn't use)

1 tblspn olive oil

1 pre-baked 12 inch pizza crust

1/2 cup prepared pesto

1 c. crumbled feta cheese(ick...didn't use)

1 c. shredded part skim mozz cheese

1 c. shredded parmesan cheese(i didn't have so I used grated)

1 can (4 1/4 oz)  chopped ripe olives

1 med tomato thinly sliced

Ok...if you are using the onions and peppers in your recipe, saute them in the olive oil in a small skillet. Wait until they are tender and then set them aside. Put the crust on a pizza pan. Spread the pesto to within 1/2 inch of the sides.

Yea...some of my sides are showing more than others :x Layer the cheeses, onion mixture, olives and tomato. Bake this at 400 for 15-18 minutes...or till your cheese is melty:)

And Voila! Super super easy and very tasty! It's a quick dinner for the hungry family:)

PB & Jelly bars

Ingredients

• 1 tube (16 1/2 oz) refrigerated peanut butter cookie dough
• 1/2 c. peanut butter chips
• 1 can buttercream frosting
• 1/4 c. peanut butter
• 1/4 c. grape jelly or raspberry jam

 

Take your dough out of the fridge, set your oven temp for 375. Find something to do for 5-10 minutes while the dough is getting at room temp.

Come back, and get out a 13X9 ungreased pan. Spread the dough on the bottom. This is actually quite a task...and after trial and error I found that a plastic baggie over my hand worked the best to spread it.

Get it spread and pour you chips on top

 Put it in the oven for 15-18 minutes...so the sides are firm to the touch. Cool on a wire rack.

In a small bowl mix up your frosting and peanut butter

Spread this over the bars

 

Drop some goobers of jelly on the top

run a knife through them making them swirly

Step back, look at them and remember to

Pace yourself!

Mushroom & corn chowda

Ingredients

• 1 1/4 c. sliced fresh carrots
  1 c. chopped celery with leaves
• 3/4 c. sliced fresh mushrooms
• 3 green onions (optional in this house)
• 1/4 c. butter-cubed
• 1 can condensed cream of mushroom soup
• 1 1/3 c. milk
• 1 1/2 c. frozen corn-thawed
• 1/2 c. cubed cooked ham
• 1/2 teas. seasoned salt
• 1/2 c. cubed velveeta

 For starters, cut up the carrot and celery. I bought pre-sliced mushrooms...and I also used a pound...I like mushrooms:)

In a saucepan put in your cubed butter and let it melt a little 

 

toss in your veggies and saute them until they are tender

Stir in your milk, corn, ham, soup and seasoned salt 

 

Bring it all to a boil. Reduce the heat and put in your super processed goodness

stir it in and get it melted...about 3-5 minutes

Enjoy it with some Jalapeno corn muffins...we did:)

Mexican style Ravioli-Taste of Home

Ingredients:

• 1 package refrigerated Ravioli
• 1 can diced tomatoes-undrained
• 1 c. beef broth(I used less sodium)
• 1 can (6 oz) tomato paste
• 1/2 c. canned black beans-rinsed and drained
• 1 tblspn brown sugar
• 1 teas. dried oregano
• 1/4 teas. salt
• 1/4 teas. pepper
• 4 c. fresh baby spinach (I had a moment and forgot to buy it-hence the frozen)
  

Alright, again, start with putting your water on to boil for the ravioli. Then in a skillet...add everything else-minus the spinach.

Bring it all to a boil and then turn it down to a simmer. Stir it occasionally because it will stick to the pan.

When your ravioli is done(about 9 minutes) add it to the tomato mixture. Stir it in.Put your spinach in also and stir frequently to thaw. If you are using fresh, stir until it's wilted.

Heat it up, dish it out, and...

Enjoy!

Super easy and quick recipe!

Amish Casserole

So tonight's dinner is Amish casserole. This is one of my family's favorite. I think it may have something to do with the brown sugar;) There are a few alternatives and I will include those at the bottom.

Ingredients

• 1 lb of ground beef
• 1 can of tomato soup-if you opt for low sodium check the label.I have found Campbell's false advertises on this.
• 1/4 c. brown sugar
• 1/8 teas black pepper
• 1/8 teas salt
• can of diced tomatoes...pour some juice but not all
• 1 can cream of chicken soup
• 12 oz bowtie pasta
• 10 slices Colby Jack cheese

 

Get your pot of water on to boil! Very important to do this first because you will be waiting...and waiting if you don't:) Also turn your oven on 350. After that is done, get your beef onto a skillet on medium heat and start browning.

Once it's browned, drain the grease, and add all your other fun stuff.

 

Stir that together and put it on a simmer to let all the flavors meld:)

Doesn't it look yummy:) Ok, now that our pasta is finally done...spray a 4 quart casserole dish with some sort of grease.

Drain your noodley noodleness and add your cream 'o' chicken to them. Mix it together. Good. 

 

We are ready to layer our casserole. Start with a layer of pasta,

then meat,

then 5 of your 10 slices of cheese,

  

REPEAT! Just one more time.

Slap it in the oven for 35-ish minutes...until cheese is melty and bubbly. 

  

O my doesn't that look tasty:D

Dish it out and go back for seconds...or thirds:)

*you can also use chicken, it tastes pretty tasty also

you can substitute cheese if you'd like. I have used cheddar-sliced and shredded.

This recipe says it serves 6...I find it's at least that.

The original recipe called for wide egg noodles...so really you can switch it up any way you think would tste good.
Enjoy!

Southwestern chicken with Orzo from the Taste of Home Kitchen

Ingredient list:

• 3/4 lb boneless chicken breast-cut into 1 inch cubes
  
• 1/2 c. chopped zucchini
• 1/2 c. sweet red pepper(optional for me)
• 1/4 c. chopped onion (yuck...no option for me)
• 2 teas. canola oil
• 1 1/2 c. uncooked orzo pasta
• 1 can(15 oz) black beans-drained and rinsed
• 1/2 c. frozen corn-thawed
• 1/2 c. salsa
• 1/4 c. ranch salad dressing
• 2 teas. chili powder
• 1/2 teas. minced garlic(I used the pre-minced stuff)
• 1/2 c. shredded cheddar
• 1 c. (8oz) sour cream
  

Alright...let's start this off by getting a pot of water to boil for your pasta. Cut up your chicken accordingly...into 1 inch cubes. And cut up our zucchini. I peeled, and cut criss-cross. It put them into a reasonable size.

Put the chicken and zucchini(red pepper and onion if you used it) into a large skillet over medium heat for about 8 minutes or so...till your chicken is done.



When your bird isn't pink anymore add the beans, salsa, corn, ranch, chili powder, and garlic.

Stir it in nicely and bring to a boil. When it reaches the boil, reduce the heat and cover and simmer for about 5 minutes. Make sure to stir it. If you don't the stars won't align and the world will blow up. Just kidding. But you don't want to sear it to the pan.



After it's nice a simmered, add your cheddar and mix it till it's half melted. Remove from the heat.



Stir or "whick" in your sour cream until nice 'n' smooth. Drain your pasta...



put it on a plate with the chicken deliciousness on top
and
ENJOY!

Hungarian Pork Goulash
Ingredients

• 2 lbs boneless pork, cut into 3/4 inch cubes
• 1 tblspn canola oil
• 2 med onions chopped(I didn't use them)
• 1 garlic clove minced
• 3 cups chicken broth
• 1-2 tblspn paprika
• 1 tspn caraway seeds
• 1 tspn salt
• 1/2 tspn pepper
• 2 cans(14 oz each) sauerkraut, rinsed and drained WELL
• 2 tblspn flour
• 1/4 c water
• 12 oz sour cream
• 2 tblspn dill weed
• hot boiled potatoes(usually 1 per person)

Okay, start out by cutting your chops into bite sized pieces

Then put the canola oil in your dutch oven, or big saucepan, along with the meat and and let it brown up nice like.




At this point if you choose to use onions add them in with the pork, and let them get tender. If not, add your garlic and let it cook for about a minute before you add the broth, paprika, caraway seeds, salt and pepper.


Let those come to a boil.



Reduce heat and simmer for 30-ish minutes...I didn't look at the clock when I started mine...:) But let it go as long as it takes for your porky to get tender.

*you should have potatoes boiling by at least this point*



After you are done simmering, add in your sauerkraut. Mix it all in nice like. In a small bowl mix up your flour and water...into a creamy substance. No lumps now! When you are no longer lumpy pour it into the pot.



Mix it and bring it to a boil. Once it's boiling reduce heat and stir for about 2 minutes. You want it to become thick.
Take the pot off the heat and add in the sour cream and dill.



Stir it like you mean it!



Oh boy doesn't that look.......good?



Voila! Put the goulash over some hot boiled potatoes and enjoy!

*note-while this recipe is very tasty, make sure all parties involved don't mind sauerkraut. *