Tuesday, January 29, 2013

Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Tuesday, January 22, 2013

Easy [Sour Cream] Cheesecake

Easy [Sour Cream] Cheesecake
2 blocks [light] cream cheese, softened
1 c sugar
1 t vanilla
3 eggs
1/4 c [light] sour cream (opt)

1. Preheat oven to 325* and grease a pie plate.
2. Place the cream cheese in a medium bowl and beat well with a hand mixer.
3. Add sugar and vanilla and blend well; add eggs one at a time as you continue to mix.
4. Pour in to the plate and bake for 35 minutes; take it out and spread the sour cream over the top.
5. Put it back in the oven for another 5 minutes. Top as desired.

Tuesday, January 15, 2013

Chicken Noodle Casserole

Chicken Noodle Casserole
12 oz egg noodles
1 1/2 T salt, separated
3 T butter, separated
1 [red] bell pepper, diced
1 onion, diced
3 T flour
2 1/2 c half & half
2 1/2 c chicken broth
3-4 chicken breasts, cooked and shredded
2 c Cheddar cheese, shredded
1 1/2 c frozen peas
1 1/4 t pepper
25 Ritz crackers, crushed

1. Preheat oven to 425* and lightly grease a 9x13 pan.
2. In a large pot, boil noodles, with 1 tablespoon salt, until just al dente; drain, rinse with cold water for a few minutes until cool, drain again, and set aside.
3. Put the pot back on the stove over medium-high heat. Melt 1 tablespoon butter and add bell pepper and onion; saute until soft. Place in a bowl and set aside.
4. Melt remaining 2 tablespoons of butter in the pot over medium heat; whisk in flour until incorporated; whisk in half & half and broth and then bring to a boil.
5. Reduce heat back to medium and simmer until it starts to thicken up; add chicken and heat through.
6. Take off heat and stir in cheese until smooth; add noodles, peppers and onions, peas, remaining 1/2 tablespoon salt, and pepper.
7. Transfer mixture to prepared pan and top with crackers; bake for 15 minutes, until golden brown and bubbly. Let cool for 10 minutes before serving.

Tuesday, January 8, 2013

Slow Cooker Santa Fe Chicken

Slow Cooker Santa Fe Chicken
2 c chicken broth
1 can black beans
1 c frozen corn
1 can Rotel tomatoes and chiles
2 cloves garlic, minced
1/2 onion, diced
1 t garlic salt
1 t cumin
1 t onion powder
1 t chili powder
3 chicken breasts
salt and pepper, to taste
rice, cooked
Cheddar cheese (opt)
green onions (opt)
cilantro (opt)

1. Mix broth, beans, corn, Rotel, garlic, onions, and spices in a slow cooker; top with chicken.
2. Cook on high for 6 hours or low for 10 hours; shred chicken half an hour before serving and return to slow cooker.
3. Season with salt and pepper; serve over rice, topped with cheese and green onions or cilantro.

Tuesday, January 1, 2013

Buttercream Frosting

Buttercream Frosting
1 c butter, softened
3 c powdered sugar
1 t vanilla
up to 4 T whipping cream

1. In a medium bowl with beaters or Kitchenaid mixer, cream together butter and sugar; with the mixer running, add vanilla and enough cream for desired consistency.

This batch was dyed blue, obviously.