Skillet Baked Ziti

Ingredients

· 6 garlic cloves, minced

· 4 teaspoons olive oil

· ¼ teaspoon red pepper flakes

· salt and pepper

· 1 (28 ounce) can tomatoes – crushed by your hand :)

· 3 cups water

· 12 ounces ziti pasta 

· 1/2 cup whole-milk ricotta

· ½ cup heavy cream

· ½ cup Parmesan cheese, grated

· ¼ cup chopped fresh basil

· 1 cup mozzarella cheese, shredded

Instructions

1. Adjust oven rack to middle position and preheat oven to 475 degrees.

2. Combine 1 tablespoon oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute.

3. Add crushed tomatoes, water, ziti and 1/2 teaspoon salt.

4. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes. Make sure you don't cook it too much. It will continue to cook in the oven.

5. Meanwhile, combine ricotta, remaining 1 teaspoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Set aside.

6. Stir in cream, Parmesan, and basil into the skillet and season with salt and pepper to taste.

7. At this point if your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the ricotta and cheese and baking. If you're really against turning on the oven you could cover the skillet with a lid and melt the cheese that way but it won't get browned and toasty.

8. Add dollops of the ricotta mixture with a spoon and sprinkle mozzarella evenly over ziti.

9. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Let cool slightly and sprinkle with remaining tablespoon of basil. Serve.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Chicken Lettuce Wraps

I found this recipe from my friend Sophia. My changes are in parenthesis.

Ingredients:

1 pound ground chicken breast (or substitute ground beef/pork/turkey etc)
1/2 medium purple onion, minced (I have to keep onion separate as the men in our home do not partake of onions under any circumstances, unless I can blenderize it until they know no differently)
salt and pepper
2 large cloves of garlic (I am garlic girl and added 3-4 cloves)
1 inch of fresh ginger, peeled and chopped (I keep fresh ginger in the freezer for stuff like this)

Directions:

Heat the chicken, onion, salt and pepper in a large non-stick skillet or wok.  Cook until the chicken is done.  (Since I had a pre-cooked chicken, I sautéed the onions in a tablespoon of oil, then added the chicken and cooked it a bit more.) Add the garlic and ginger and continue cooking until the onions and chicken are cooked. 
In a separate bowl, mix the following. ingredients that are listed. Then put it in the microwave for about 30-45 seconds until you can stir it until it's smooth. (I like to use a saucepan and warm it up slowly and evenly)

Ingredients:

1 tbsp. sesame oil
2 1/2 Tbsp. soy sauce
1/2 Tbsp.  water
1 Tbsp. peanut butter
1/2 Tbsp. honey
4 tsp. Rice Vinegar
1/2 tsp. chili garlic sauce
dash fresh pepper

Directions:

Pour this sauce over the skillet mixture and stir.
Then:

Ingredients:

3 green onions
1 cup shredded carrots
1/2 cup chopped peanuts
12 outer Lettuce Leaves

Directions:

Add chopped green onion and peanuts, the cook until the green onions are soft.. Then just put everything together.
Enjoy! :) Thanks Sophia for another YUMMY recipe!! :) This is on our Weekly Menu for this Friday. YUM!! :)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B2, G1). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew and blogger at BellaOnline and Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Dunkin’ Stick Muffins

Ingredients:

For the Muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!

Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.

To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Tammy’s Macaroni & Cheese

Serves: 4-8 Servings J Depends if it is used as a side or main dish

Ingredients

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (shaped like little ears – so cute!)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided -
1/2 cup all-purpose flour

CHEESE: You need 20 ounces of cheese – mix it up however you like. I usually just use Cheddar. J Gives it that nice orange color that people expect with MacNCheese. We like it pretty cheese – so I look to see how cheese it looks. I usually put a layer of cheese on the top just under the bread crumbs.
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) or use your favorite croutons on top. I don’t even crush them. J

Directions

Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

OPTIONAL:

Tomatoes, chopped onions, ßObviously I don’t use these if the “pickies” are in attendance – but sometimes it is fun to dress it up. (Add corn, broccoli, etc and make it a healthful, all in one meal)

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Cheesecake Factory Carrot Cake Cheesecake

Makes one 9 or 10" cheesecake

Cheesecake:

• 16 ounces cream cheese (at room temperature)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened (I used 4 oz.)
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
• Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch spring form pan. Set aside.

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.

7. Refrigerate 3 to 4 hours before serving.

 

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!

Ranch Chicken Enchilada Casserole

Ingredients

4 boneless, skinless chicken breasts

1 packet taco seasoning

1 packet ranch dressing mix

4 flour tortillas (burrito size)

1 cup ranch dressing

2 cups shredded cheddar cheese

cilantro or parsley to garnish, if desired

Directions:

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.

Make it a great one!!

About Tammy: Daughter, Sister, Wife, Homeschooling Mother of 7 (ages: G13, G12, B10, G7, B6, B3, G2). Stepmom of 2. Mother in law to two, Grandma to Peyton, Mattix and Andrew. Writer at BellaOnline. Blogger at Latter-Day Homeschool and JuddzWorld!! Happy & Satisfied!!