Rotini & Cheese

"Don't you just love mac 'n cheese?  It's so comforting and it's easy to make homemade any night of the week.  My version is literally 'a twist' on the original, because I substitute rotini pasta for elbow macaroni.  My Hubby said that this is the best macaroni and cheese that he's ever had.  Hopefully your family will agree!"

 

1 pound rotini pasta
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1-(8 ounce) package shredded cheddar cheese
4 ounces (1 cup) shredded Mozzarella cheese
4 ounces (about 6 slices) American cheese
1 sleeve of Ritz crackers, crushed*

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large pot, prepare rotini pasta according to package directions.  Drain pasta, return to pot and set aside.  In a saucepan over medium heat, melt butter.  Whisk in flour and cook for 2 minutes.  Add milk and whisk to combine.  Add salt, pepper and dry mustard.  Bring mixture to a boil and stir until thickened, whisking constantly.  Remove from the heat and stir in cheeses until completely melted.  Pour cheese sauce over noodles and stir to combine.  Spoon into casserole dish.  Sprinkle cracker crumbs over the top.  Bake at 350 degrees for 25-30 minutes.  ENJOY!

*TIP:  An easy way to crush the crackers-place in a large zip-lock bag and crush crackers with rolling pin.

Pizza Pasta Salad

"This is my Husband's very favorite salad.  I love to make it for him and my family.  It's a delicious salad to serve any time of the year, whether you make it for Summertime barbecues, Back-To-School Sack Lunches or Football Season Tailgating parties!"

1-(19 ounce) package frozen cheese tortellini, prepared

1 medium green pepper, diced

3 medium carrots, diced

3 green onions, sliced
1-(6 ounce) package sliced pepperoni, chopped
1-(6 ounce) can pitted black olives, drained
1-(8 ounce) package Italian-blend shredded cheese

1-(14-1/2 ounce) can diced tomatoes with basil, garlic & oregano (un-drained)

1-(8 ounce) bottle Roasted Red Pepper Italian salad dressing or your favorite Italian dressing
 

Prepare cheese tortellini according to package directions;  Drain and Rinse with cold water.  In a large bowl, combine green pepper, carrots, green onions, chopped pepperoni, olives, shredded cheese, diced tomatoes and Italian dressing.  Add tortellini and toss to coat.  Refrigerate until ready to serve.  ENJOY! 

Fruity Frog Eye Salad

"My Grandma makes frog eye salad for many of our family get-togethers.  I recently made her recipe for the first time for a birthday barbecue and I used fruit-flavored mini marshmallows to add a little bit of color and extra fruitiness.  It turned out so yummy and was a hit at the party!"   

Pasta

1 cup Acini di Pepe pasta (from 12 ounce package)*

1 Tablespoon vegetable or canola oil

1/8 teaspoon salt

Bring a large pot of water to a boil and add pasta, oil and salt.  Cook for 12 minutes.  Drain and cool.

Fruit

1 (15 ounce) can mandarin oranges, drained and juice reserved

1 (20 ounce) can crushed pineapple, drained and juice reserved

1 (20 ounce) can pineapple chunks or tidbits, drained and juice reserved

Drain the fruit well, reserving the juice, which will be used in the custard (recipe follows).

Custard

2 cups of juice, reserved from fruit in above step

2/3 cup sugar

4 Tablespoons flour

2 eggs

pinch of salt

1 Tablespoon lemon juice

In a saucepan, whisk together fruit juice, sugar, flour, eggs and salt.  Bring to a boil and cook until thickened.  Remove from the heat and stir in lemon juice.  Set aside to cool.

To Assemble Salad:

In a large bowl, combine pasta and fruit.  Add custard and stir until well combined.  REFRIGERATE OVERNIGHT. 

Right before serving, stir in the following:

1 (8 ounce) container Cool Whip, thawed

3 cups vanilla or fruit-flavored miniature marshmallows

Mix well and serve.  Refrigerate any leftovers.

*TIP:  Acini di Pepe is a very small round pasta that can usually be found on the top shelf on the pasta aisle of your grocery store.    



Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

Chicken Tetrazzini

"This is another one of my sister's delicious dinner recipes.  I love the creamy garlic mushroom sauce.  If you need a new recipe to impress your family, this is IT!"

1 (16 ounce) package of linguine noodles
2-3 boneless, skinless chicken breasts
2 Tablespoons olive or canola oil
2 Tablespoons butter
2 cloves of garlic, minced
2 cups sliced mushrooms
1 (14.5 ounce) can cream of chicken soup
2/3 cup whipping cream
1/3 cup Parmesan cheese

Cook pasta according to package directions; drain and keep warm.  Cut chicken breasts into 1/2 inch pieces.  In a large skillet, cook chicken in hot oil over medium-high heat until cooked through.  Remove from the pan and keep warm.  In same skillet, heat butter.  Cook garlic and mushrooms over medium-high heat until mushrooms are browned.  Stir in soup, cream, Parmesan cheese and cooked chicken.  Heat thoroughly.  Toss together pasta and chicken mixture and serve.

Chicken 'n Noodles

"This is one of the easiest recipes that my Mom has taught me.  Growing up it was one of my sister's very favorite dinners.  Of course when my Mom made this dinner for us she fried the chicken, but I have simplified it by purchasing fried chicken from my local grocery store deli.  It literally takes minutes to put this delicious dinner on the table." 

 

Deli fried chicken

6 ounces of egg noodles (1/2 of a 12 ounce package), prepared according to package directions and drained

1 (10-3/4 ounce) can of cream of mushroom soup

2 Tablespoons of milk

salt & pepper, to taste

 

 In a large saucepan, combine prepared egg noodles, cream of mushroom soup, milk and salt and pepper.  Mix well and heat through.  Serve alongside deli chicken.  ENJOY! 

 

Spaghetti & Meatballs

 

"Don't you just love Italian food!"

1 pound package angel hair pasta or spaghetti noodles

2 jars of pasta sauce, your favorite variety

 

Meatballs

2 pounds hamburger

1/2 cup bread crumbs, Italian style

2 eggs, beaten

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

1 teaspoon dried parsley flakes or if desired you may use 1 Tablespoon fresh parsley, chopped finely

 

Mix all meatball ingredients together and form into meatballs that are about 2-inches in diameter.*  Place on a cookie sheet and bake at 375 degrees for about 20 minutes, turning over 1/2 way through the cooking time.  

 

While meatballs are baking, prepare pasta according to package directions; drain noodles and keep warm until ready to serve.  In a large saucepan, heat pasta sauce over medium heat.  When meatballs are finished cooking, add them to the pasta sauce and simmer for 15-20 minutes.  Serve meatballs with sauce over pasta.  Sprinkle with additional grated Parmesan cheese, if desired.  Serve with garlic bread and a green salad for a delicious Italian meal.

 

*TIP:  To form into evenly sized meatballs, you can use a medium sized ice cream scoop.    

 

Rotini Bake

"This casserole combines two pasta sauces, marinara and Alfredo.  The combination is wonderful and this is now my favorite pasta dish."

1 pound hamburger

1/2 of an onion, chopped

salt, pepper, onion and garlic powders, desired amounts

1 (24 ounce) jar marinara pasta sauce, or your favorite jarred tomato pasta sauce

1/2 of a 1-pound box or 8 ounces of rotini pasta

1 (15 ounce) jar Alfredo sauce

2 cups shredded cheese of your choice (I used shredded Colby jack cheese.)  

1/2 cup grated Parmesan cheese

In a large saucepan, brown hamburger, onion and seasonings.  Drain.  Add jar of tomato pasta sauce and heat through.  Prepare rotini according to package directions and drain.  In a casserole dish that has been sprayed with non-stick cooking spray, layer 1/2 of the meat sauce, 1/2 of the pasta, 1/2 of the Alfredo sauce, 1 cup of shredded cheese and 1/4 cup of Parmesan cheese.  Repeat layers.  Bake at 375 degrees for 20-30 minutes or until bubbly.

Slow Cooker Beef Stroganoff with Buttered Egg Noodles

"My Mom shared this recipe with us recently and it's now one of our favorite dinners.  The stroganoff is creamy and delicious served over buttered egg noodles."

1-1/2 pounds of beef round steak, cut into 1 inch cubes (You can also use beef stew meat.)

1/4 cup flour

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup shortening

1 Tablespoon Worcestershire sauce

1 cup water

1 packet dry onion soup mix (I used Lipton onion soup mix.)

1 (8 ounce) container sour cream

 

 

Combine flour, salt and pepper.  Toss beef cubes in flour mixture until completely coated.  In a saute pan, cook beef in shortening until browned on all sides (it won't be completely cooked through).  Remove beef from saute pan and place in a slow cooker that has been sprayed with non-stick cooking spray.  Combine Worcestershire, water and onion soup mix and pour over beef. Cook on low for 4-6 hours or until beef is tender.  Stir in sour cream and serve over Buttered Egg Noodles (Recipe follows).

 

Buttered Egg Noodles  

1 (16 ounce) package of medium egg noodles

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper

 

Cook egg noodles according to package directions.  Drain.  Return noodles to pan and stir in butter until it's completely melted.  Add salt and pepper.  Serve with Beef Stroganoff.

 

TIP:  This stroganoff would be delicious served over mashed potatoes or rice.  

Macaroni & Cheese

"I tasted this macaroni and cheese recipe for the first time recently when my niece made it for our family.  It's extra cheesy and creamy and combines five, yes five, kinds of cheese.  What a yummy comfort food dish!"

 

1-(16 ounce) package of elbow macaroni
2 cups shredded Mozzarella cheese
2 cups shredded Pepper jack cheese

1-(16 ounce) container of cottage cheese

1-(8 ounce) container of sour cream
1-(8 ounce) package of cream cheese
2 cups Sharp Cheddar cheese
Salt & Pepper, to taste

Preheat oven to 350 degrees.  Prepare macaroni according to package directions.  Drain noodles and set aside.  Combine Mozzarella and Pepper jack cheeses, cottage cheese, sour cream and desired amount of salt and pepper in a large bowl; set aside.  In a small microwave safe bowl, heat the cream cheese, along with 2 Tablespoons of water, for about 10-15 seconds; stir to combine and set aside.  In a 13x9 glass pan that has been sprayed with non-stick cooking spray, layer half of the noodles.  Top evenly with all of the cream cheese mixture.  Top with half of the cheese, cottage cheese and sour cream mixture.  Sprinkle on half of the sharp cheddar cheese.  Top with second half of the noodles.  Layer on second half of cheese, cottage cheese and sour cream mixture.  Top with remaining sharp cheddar cheese.  Bake for 20-30 minutes, or until heated through and bubbly.

Macaroni with Cracker Crumbs

"Everyone in my Family loves this recipe.  Every time I eat it I'm reminded of being a little girl when my grandma and mom would make it for me and my sister.  It's definitely

COMFORT FOOD!" 

1/2 pound or 1/2 of a 1 pound box of pasta (I used Rotini, but you can use any shape of noodle that you prefer.)
1 sleeve saltine crackers or 1/4 of a 1 pound package, crushed*
1 stick or 1/2 cup butter
salt and pepper, to taste

Prepare pasta, following package directions.  Cook until tender, about 10-11 minutes.  Drain.  Melt butter in a saute pan.  Add drained pasta and stir.  Add crushed crackers and mix together until all pasta is covered with cracker crumbs.  Season with salt and pepper.  Makes 4 servings.

*TIP:  You can use a food processor to make the cracker crumbs or you can place the crackers in a resealable bag and use a rolling pin to crush them.

YUM!

Manicotti

"Mamma Mia!"

1 Tablespoon canola oil

2 pounds ground beef

1 smal1 onion, chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1-(24 ounce) jar spaghetti sauce, any flavor

1-(14.5 ounce) Hunt's diced fire roasted tomatoes with garlic, undrained

1-(8 ounce) box manicotti noodles 

1-(8 ounce) package Italian-blend cheese

1-(8 ounce) package mozzarella cheese

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.  In a large saucepan, heat canola oil.  Add ground beef, onion, garlic, Italian seasoning, salt, pepper, garlic powder and onion powder; cook until ground beef is browned and onion and garlic are tender.  Add spaghetti sauce and canned tomatoes.  Cook for 10-15 minutes.  Cook manicotti noodles according to package directions.  Allow noodles to cool so that you can handle them.  In a 13x9 pan that has been sprayed with non-stick cooking spray, ladle enough meat sauce to cover the bottom of the pan.  Stuff noodles with meat sauce and lay on top of meat sauce in the pan.  (TIP:  If you find it difficult to fill the noodles, you can lay them in the pan, slit them open, spoon the meat sauce onto the noodles and turn them slit-side down.)  Cover noodles with mozzarella cheese.  Sprinkle on Parmesan cheese.  Ladle on remaining meat sauce and cover with Italian-blend cheese.  Bake for 30-40 minutes or until cheese is golden brown and sauce is bubbly.  Serve with salad and garlic bread for a complete Italian meal.  

"I love Italian food!"

Spaghetti Salad

"This is a perfect salad to make for your Father's Day barbecues and potlucks.  My Mom makes it for all of our family get-togethers.  It's definitely one of my family's favorite salads!"   

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store. 

Slow-Cooker Ravioli Casserole

"This is a very easy casserole to put together.  Just layer in the ingredients, turn on your slow-cooker and let it do all the work for you!"

1 bag of frozen meat ravioli, uncooked
1 jar of spaghetti sauce
1 (2 cup) package of Italian blend cheese or Mozzarella cheese

Spray slow-cooker with non-stick cooking spray.  Layer ingredients in slow-cooker in the following order:  spaghetti sauce, ravioli, cheese, sauce, ravioli, cheese, sauce and end with a sprinkling of cheese.  Cook on high heat for 4-6 hours.  Serve with salad and garlic bread for a yummy, Italian meal.

Slow Cooker Lasagna

"This recipe is so delicious with layers of ooey, gooey cheesiness!  It's wonderful to come home from a busy day and know that it's ready and waiting for you!"

1/2 pound ground beef
1/2 pound ground pork or 1/2 of a roll of Jimmy Dean Sausage
1 onion, chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 jar of spaghetti sauce, any flavor
1 (9 ounce) package of no-cook lasagna noodles, like Barilla*
4 cups shredded Mozzarella cheese
1- 1/2 cups of cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese

Cook ground beef, ground pork, onion and garlic until meat is browned.  Season with salt, pepper, garlic powder and onion powder.  Drain off excess fat.  Stir in spaghetti sauce.  Simmer for 10 minutes.  In a large bowl, stir together cheeses.  In a slow-cooker that has been sprayed with non-stick cooking spray, layer ingredients in the following order:  1/4 of the meat mixture, 1/3 of the noodles (broken to fit), 1/3 of the cheese mixture.  Repeat layers two more times and end with the remaining meat mixture.  Cook on low for 5-6 hours.

NOTE:  If you purchase a 12 ounce package of no-cook lasagna noodles, only use 3/4 of the box.

Mom's Tuna Noodle Casserole

"I remember this casserole from when I was a little girl.  It's definitely comfort food!"

1 box of macaroni and cheese, prepared (butter & milk called for on box)

1 can of cream of mushroom soup

1 celery stalk, chopped

1/2 onion, chopped

1 can of peas, drained

1 can of tuna, drained

1 sleeve of butter crackers (I use Ritz crackers), crushed

2 Tbsp. butter, melted

Mix together prepared macaroni and cheese, soup, celery, onion, peas and tuna.  Place in baking dish that has been sprayed with non-stick cooking spray.  Combine cracker crumbs and melted butter and sprinkle on top.  Bake at 350 degrees for 30-40 minutes.  

 

Smoked Sausage Spaghetti

"This is an easy, quick and delicious dinner!  Pair it with Garlic Bread and you will have a complete Italian meal!"    

  

Recipe Ingredients

Chop Onions and Green Pepper.

Slice Smoked Sausage.

Saute green pepper and onion until tender.

Add sausage and saute until browned.

When sausage is browned, add tomatoes.

Pour in Pasta Sauce.

Simmer Sauce until pasta is cooked, about 10-15 minutes.

Cook Pasta according to package directions.

Grate Parmesan Cheese to sprinkle on top.

Serve Sauce over Pasta and top with Parmesan Cheese!  DELICIOUS!!!

RECIPE:

1 link of smoked sausage or kielbasa, sliced
1/2 of a large onion, chopped
1 green pepper, chopped
1 can (14.5 ounces) diced tomatoes with garlic, undrained
1 jar of spaghetti sauce, any flavor
angel hair pasta, cooked and drained
Grated Parmesan cheese

Saute onion and green pepper in canola oil until tender.  Add sausage and cook until browned and heated through.  Add can of tomatoes.  Add pasta sauce and simmer for about 10-15 minutes.  Serve over cooked pasta.  Sprinkle with Parmesan cheese, if desired.