For our birthdays my mom sent Scott and me cookbooks, and they are awesome! I've always really enjoyed cooking, but while I was pregnant I got out of the habit of making dinner every night, and until now I've put it on the back burner (haha). So here are 10 recipes that I love or can't wait to try. Enjoy!
1. Baked Ziti
LOVE this recipe, I always make it when we have people over, it's one of my favorites!
1 box ziti noodles
2 jars spaghetti sauce
1 pound sausage or hamburger
1/2 cup chopped onions
1 package sliced mozzarella
1 package shredded mozzarella
1 package provolone
16oz sour cream
*I usually add mushrooms and black olives, but you can do it however you want!
Boil the noodles as instructed on the box (al dente). Saute the onion, mushrooms, olives, and meat until it is no longer pink, then add the two jars of sauce. In a 9x13 pan layer as follows: 1/2 noodles, 1/2 sauce, mozzarella slices, sour cream, provolone slices, noodles, sauce, and shredded mozzarella. Bake at 350 for 45 minutes covered with foil and 15 minutes uncovered.
2. Mandarin Orange Cake
I eat this cake every year for my birthday! Mmmm :)
3. Sausage Stuffed Acorn Squash
I made this on Sunday and it is to DIE for! Tonight I ate the rest of the leftovers, it's even great a few days later.
2 medium acorn squash
1 pound spiccy pork sausage
1/2 cup chopped onion
1 egg
2 Tbsp milk
1 cup fresh baby spinach, finely chopped
1 1/2 cups soft bread crumbs (I broke up 2 hamburger buns)
1/2 cup dried cranberries
*Scott doesn't like cranberries so I left them out and added mozzarella cheese both in and on top of the stuffing.
Cut squash in half; remove and discard the seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in spinach, bread crumbs, cranberries, and sausage.
Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 inutes or until heated through.
4. Linguine with Garlic Sauce
Scott and I made this last night.. YUM!
12 ounces uncooked linguine
1/2 pound sliced bacon, diced
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 1/4 cups milk
8 oz cream cheese, cubed
2 Tbsp butter
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp pepper
1/2 cup pine nuts, toasted (again, Scott vetoed!)
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon of drippings.
In the drippings, saute the spinach, onion, and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg, and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
5. Oatmeal Raspberry Bar Cookies
Courtesy of my Mama! She emailed me last week and told me that I absolutely had to make these, but I have yet to do so. Maybe this weekend.
1/2 c. butter, soft
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit only seedless raspberry jam
Heat the oven to 350 degrees. Butter an 8 inch square pan; line it with aluminum foil and then butter the foil. Mix all the ingredients together, except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting.
Makes 2 dozen.
6. Spinach and Mushroom Stuffed Chicken Breasts
I made these on Valentine's Day and they were incredible. Sounds like a complicated recipe but it's really not that bad if you organize yourself well. And SO worth it!
7. Bow Tie Beef Skillet
I think this is next on my list of recipes to try. It sounds scrumptious.
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper
2 cups uncookd bowtie pasta
1 can (14.5 oz) diced tomatoes, drained
1 1/3 cups beef broth
1 can (8 oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1 cup (4 oz) shredded Parmesan cheese, divided
In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes.
Add squash and green pepper. Cook, uncovered, 3-4 minutes longer until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese. Cook for 1-2 minutes or until cheese is melted. Sprinkle with remaining cheese.
8. Caramel Chocolate Cake
The picture for this cake looks good enough to eat! I'll have to make this one with my Mom :)
3/4 cup packed brown sugar
6 Tbsp butter, cubed
2 Tbsp plus 1 cup cold milk, divided
1/2 cup chopped pecans
1 package (18 1/4 oz) German chocolate cake mix
1 package (3.4 oz) instant butterscotch puding mix
2 cups whipped topping
In a small saucepan, combine the brown sugar, butter and 2 Tbsp milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove fromt he heat; stir in pecans. Cool to room temperature, stirring occasionally.
Meanshile, prepare and bake cake according to package directions for two 9in round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a bowl, whisk pudding mix and remaining milk until smooth. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.
Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remainging cake layer; spread remainging pudding mixture over top and sides of cake. Spoon pecan mixture around top edge. Store in the refrigerator.
9. Chicken-stuffed Tomatoes
I'm not so sure about this one because I'm not a tomato fan, but Scott got all excited when he saw it. Might have to take one for the team and make it for him. Haha.
4 medium tomatoes
1 cooked rotisserie chicken, skin removed and cubed (2 3/4 cups)
1/2 cup shredded carrot
1/4 cup chopped green onions
1/3 cup mayonnaise
1/3 cup ranch salad dressing
1/4 cup chopped walnuts
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2 in shells. Invert tomatoes onto paper towels to drain.
In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.
10. Pistachio Eclair Dessert
This one's for you, Gramma! :)
3 cups cold milk
1 package (3.4 oz) instant pistachio pudding mix
1 package (3.4 oz) instant french vanilla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 package (14.4 oz) graham crackers
1 can (16 oz) chocolate frosting
*Maybe use a different kind of frosting Gramma since you can't have chocolate, I bet vanilla would be just as good!
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 9x13x2 in dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remainging graham crackers. Refrigerate for at least one hour.
Spoon the frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seonds or until softened, stirring once. Spread over graham crackers. Chill for at least 20 minutes or until frosting is set.
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