Philly Cheesesteak Sloppy Joes

Oh my goodness.  These were so dang good.  I made them a while back and actually, I need to put them back on our menu SOON.  And the cheese sauce is what made this recipe.  Chuck said the leftovers were even better!!

Philly Cheesesteak Sloppy Joes
from Rachael Ray

Ingredients
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
1/4 C steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions
-In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

-Split open rolls and toast 'em up.

-While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.

-To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Pierogie Bake

One of my work friends, and fellow pierogi lover, sent me a text that said she had a new recipe for me and that it was "better than sex."

Well. I HAD to make it, didn't I?
Not the prettiest picture, but holy sweet mother of pearl, this was amazing. Make it. Tonight.

Pierogie Bake
Ingredients
1 package pierogies (I used the church lady pierogies and used 8. You can use Mrs. T's, but I find that a travesty to the pierogie)
2 cloves garlic, chopped
1 small onion, chopped
Jalapenos (optional and I used some of the chopped, canned variety)
Olive oil for sauteeing
4 oz cream cheese
1 /2 C FF chicken broth
2 C cheddar cheese
4 slices turkey bacon, cooked and chopped
Green onions, sliced
Sour cream for serving

Directions:
-Preheat oven to 400 degrees
-Layer pierogies in a 9x13 baking dish
-In a nonstick skillet, heat olive oil. Saute garlic, onion and jalapeno until soft.
-Add cream cheese and chicken broth to skillet and stir until combined and heated through. Pour over pierogies (it will sink to the bottom of the dish). Cover with cheddar cheese and bake until cheese is melted.
-Sprinkle with bacon and green onion. Serve with sour cream.

Enjoy the giant pile of love.

Oh and I know, not the best picture. But trust me.

Chicken Pesto Stuffed Shells

I have been on a quest for freezer-friendly meals and things I can prepare ahead of time. As a working mom, it is imperative that I have some time to spend with Logan and the girls in the evening. And the more I can prep on the weekend, the less I will lose my mind on weeknights! Joelen's blog is one of my new go-to places for freezer meals and this is definitely one I will be making again! I added some ricotta because I wanted something creamier and next time I may try a sauce with it because I felt it needed just a leeeetle something else. But everyone else in my household loved them!

Chicken Pesto Stuffed Shells
adapted from What's Cookin', Chicago?

Ingredients
12-16 jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
1/4 C low-fat ricotta
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
1 1/2-2 C mozzarella
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (I used the breasts from a rotisserie chicken! Shortcut!)
2 cloves garlic, minced
salt and pepper to taste

Directions:
1. In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.
2. In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish. Sprinkle the remaining 1/4 cup of cheese and the mozzarella over filled shells.
3. Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.
4. To freeze: Prepare shells as directed and cover with cheese. Store in a tightly sealed baking dish. To serve, defrost and bake as directed.

Mini Cheesecakes

I love cheesecake. Like, REALLY love cheesecake. And when I was looking for an additional dessert to serve on Easter, I found these bookmarked and decided to give them a whirl.

What a huge pain in the ass they were, too. Katie warns about the Nilla wafers being too large. And sure enough, they were. If I was going to make these again I would make two adjustments. The first would be make a crumb crust of the Nilla wafers and the second would be MORE LEMON!

Mini Cheescakes
Courtesy of Good Things Catered, originally from Gourmet

Ingredients:
About 30 Nilla wafers
1 8 oz package cream cheese, softened
1/3 C sugar
2 tbsp sour cream
1 egg
1 tbsp fresh lemon juice
1 tsp vanilla extract

Directions:
-Preheat oven to 375
-Line mini cupcake tin with liners and place one Nilla wafer in the bottom of each (warning: the stupid Nilla wafers will be too big; be prepared to shave some off)
-In bowl of stand mixer, combine cream cheese and sugar and beat until light and fluffy, about 2 minutes.
-Add sour cream and egg and mix well to combine.
-Scrape sides of bowl, add lemon and vanilla, and mix well to combine
-Remove bowl from mixer, scrape sides, and beat by hand to ensure ingredients are well mixed.
-Using a mini cookie scoop or teaspoon, fill cups almost to the top.
-Bake for 15 minutes
-Refridgerate at least 4 hours before serving

Laughing Cow Alfredo

If you have not yet discovered the wonders of Laughing Cow cheese, it is something you MUST purchase at the grocery store the next time you are shopping. Perfect with crackers or on its own, it is a great snack, or it can be used in many different recipes! Here is one that has been floating around the Web for ages. I have no idea who to credit for it, but it is a delicious, light Alfredo sauce. And, not to mention, super easy!

Laughing Cow Alfredo

Makes 2 servings of sauce (can be easily doubled and then makes enough to cover a pound of pasta)

Ingredients

3 wedges of Laughing Cow cheese

1/2 C skim milk (or whatever milk you have)

1 tbsp Parmesan cheese

1/2 tbsp margarine or butter

1/2 tsp garlic powder

Directions

Place everything in a saucepan. Cook over low heat until all ingredients are smooth and creamy. Be sure to whisk/stir very often.

Serve over your choice of pasta and toss until coated.

Lenten Favorite:Mac and Cheese!

I am not one to eat Velveeta.  It kind of scares me, to be honest.  And I have never been keen on what I have always thought to be a plastic-processed taste.  I searched long and hard for a recipe, tried a few and never really liked them.  A good friend of mine SWEARS by this recipe (wherever she found it) and I decided to give it a whirl.  I lowered the fat content by using skim milk and 2% cheese.  

And you know what?  She was right.  It is a great, simple recipe and perfect for Fridays during Lent.  Although this was a great recipe, my search for the "perfect" mac and cheese continues!

Oh, and sorry the picture sucks.  It is really hard to get a good picture of mac and cheese!

Simple Mac and Cheese

Ingredients

2 C macaroni

3 Tbsp butter

2 Tbsp flour

1/2 tsp salt

Dash of pepper

2 C milk

1/4 C onion, chopped (I omitted)

8 oz cubed Velveeta

Directions

-Preheat oven to 350.

-Cook macaroni according to directions.  When drained, put macaroni into a 2 1/2 quart baking dish.

-Melt butter.  Add flour, salt, pepper and stir.  Add milk, stirring occasionally, until bubbly.

-Add onion and Velveeta, stirring until cheese is melted.  Pour over macaroni.

-Sprinkle with breadcrumbs and spray with Pam.  Bake for 35-40 minutes, until bubbly and top is browned.

Cheesy Potatoes

Everyone has their own version of this recipe, but my family loves this version. I was given the recipe from my aunt, along with her BBQ pork recipe and this is always a sure hit at any party! Easy to make ahead and freeze!

Cheesy Potatoes

Ingredients

2 lbs frozen hash browns, thawed

1 C butter, melted

A pint of sour cream

1 can cream of celery soup

2 C shredded cheddar cheese

1 tsp salt

1/2 C chopped onion (I omit this)

2 C crushed Corn Flakes

Directions

-Preheat oven to 350

-Mix 1/2 C melted butter with potatoes

-Mix sour cream, onions, cream of celery soup, salt and cheese and add to potato mixture

-Spread in a 9x13 pan

-Mix Corn Flakes and remaining butter together and spread on top of potatoes

-Bake for 45 minutes until bubbly and brown

*If you want to freeze this, prepare it but do not thaw out before baking; just put it right into the preheated oven!

Easy Crock Pot BBQ Pork

Easy Crock Pot BBQ Pork

Serves 12-15

Ingredients

3-4 lb pork cut of your choice (I used pork tenderloin, my aunt swears by pork butt.)

1/4 C water

1 package Lipton onion soup mix

3-4 celery stalks, chopped

2 C shredded cheddar cheese

1 bottle Sweet Baby Ray's BBQ sauce (any flavor)

Mix water and soup mix together and pour into crock pot with pork and celery. Cook on low 6-7 hours. Shred pork and add barbecue sauce and cook on low for another hour. Before serving, add cheddar and allow to melt. Serve on kaiser rolls. Pairs perfectly with Cheesy Potatoes!

Spaghetti with Artichoke Hearts and Tomatoes

Before I came in to the picture, C and the girls were not very adventurous. They were not in to many veggies and lots of things scared them.

Now...

...let's just say they like asparagus.

And when I saw this pasta on Pioneer Woman, I HAD to make it. The mere mention of the foreign word artichoke scared the crap out of C and both kids.

Let's just say...it was a hit all around. God Bless you, Ree. And I have JUST enough leftovers for my lunch tomorrow.

Spaghetti with Artichoke Hearts and Tomatoes

from The Pioneer Woman

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Sausage Cups

A favorite of my group of friends, and a definite hit anywhere! One friend began bringing them to all of our parties and soon enough, we were all asking for the recipe! A super easy appetizer for a small crowd! Sausage Cups
1 lb Bob Evans original sausage
2 C shredded cheese (you can do cheddar, but we have found the 4 cheese Mexican style is the best)
1 C ranch dressing (I used light)
4 boxes phyllo dough cups (so you end up with about 60 sausage cups since there are 15 per box)

Directions:
-Preheat oven to 350
-Brown the sausage
-Mix sausage, ranch and cheese until combined.
-Put into cups (I used my little cookie scooper thingie...you know, the one that looks like an ice cream scoop?)
-Back for 10 minutes, or until the bottom is slightly golden
-Serve warm!

Pierogi Lasagna

Taters. Cheese. Lasagna. 'Nuff said. And no, this is not Weight Watchers-friendly.

*If you are unfamiliar with pierogi, they are these delicious filled dumplings, normally with potatoes and cheese, but also with saurkraut, ricotta, or different fruits. I have known people outside of the Cleveland area who have never had one. They have no idea what they are missing out on!

Pierogi Lasagna

Ingredients

12 lasagna noodles

Butter or vegetable oil (I used 6 tbsp of butter)

3/4-1 C onions (I chopped up two)

6 cups mashed potatoes (I used an instant mashed potato to save time)

2 C shredded cheddar

Directions:

-Preheat oven to 350

-Boil lasagna noodles, drain, and set aside

-Sautee onions in butter (save 1/2 C after sauteed for top)

-Add cheese and sauteed onions (be sure to save some for the top!) to taters

-In a greased 9x13 pan, layer 3 lasagna noodles, then add dollops of tater filling and spread over noodles. Continue layering until you have 4 layers of noodles and 3 layers of potato filling.

-Drizzle rest of butter/onion on top.

-Cover and bake 20 minutes. Uncover and bake an additional 10 minutes. Serve with a side of sour cream

Pizzanga

The kids love it. The adults love it. Pizza in pasta form? You can't go wrong!

Pizzagna

courtesy of Rachael Ray

Ingredients

• 1 pound pasta curls (I used cavatappi, but campanelle can be used or even rotini in a pinch)


• Salt


• 1 cup ricotta cheese


• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls


• Handful parsley, finely chopped


• 1/2 cup sliced pepperoni, cut into thin strips


• 2 tablespoons extra-virgin olive oil, 2 turns of the pan


• 1 green or red bell pepper, seeded, quartered and thinly sliced (I used green, which the kids the picked out)


• 1 onion, quartered then thinly sliced


• 2 cloves garlic, sliced


• 12 crimini mushrooms (baby portabellos), thinly sliced (I omit this because husbo HATES mushrooms)


• Black pepper


• 1 (28-ounces) can crushed tomatoes (I forgot to buy this, so I added a can of Hunts Traditional sauce)


• 3/4 pound fresh mozzarella, thinly sliced


• 1/2 teaspoon dried oregano


• 1/2 teaspoon crushed red pepper flakes


• Loaf of crusty bread

Directions

Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Mini-Thanksgiving

Last night we had a mini-Thanksgiving with Rach and John at our place. I used our china for the FIRST TIME! I was so excited!

Rach made the turkey, gravy, hanky pankies, and brought over Pumpkin Pie Martinis. I made crescent-wrapped brie served with crackers, green beans with red peppers and almonds, and horseradish mashed potatoes. I was also in charge of dessert, but I was all baked out, so picked up a Friendly's peppermint ice cream log. Delish! Rach and I both had gone out shopping that morning and were exhausted. The husbands finished almost half a bottle of vanilla vodka with the martinis, two bottles of wine and a few beers. They were wasted and we were sleeping on the couches, watching television.

I forgot to take pictures of our completed table, but here is at least a shot of my green beans!