Baked Ziti

7 September 2011
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Ingredients

  • 6 cups (16 oz) ziti
  • 3 cups (26oz) spaghetti sauce, divided
  • 1 3/4 cups (15oz) ricotta cheese
  • 2 cups (8oz) shredded mozzarella cheese
  • 1 tbsp parsley flakes
  • 1 egg
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Pepper to taste
  • 3 tbsp grated parmesan cheese

Instructions

  1. Heat oven to 375 degrees.
  2. Cook pasta; drain.
  3. In a large bowl, stir together hot pasta 1 1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper.
  4. In a 13 x9 baking dish, spoon pasta mixture, top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil.
  5. Bake 30 minutes or until hot and bubbly.

Cooking time (duration): 30

Number of servings (yield): 10

Meal type: supper

My rating: 5 stars:

Peach Bread

7 September 2011
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Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 3 eggs
  • 1 tsp vanilla or 1/2 tsp rum extract
  • 2 3/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 cups chopped peaches (4 medium)

Instructions

  1. beat butter with sugars about 3 minutes. Add the eggs one at a time, beating thoroughly. Whisk together the flour,baking powder, baking soda, salt and cinnamon. Add to the creamed mixture, then mix in the peaches.
  2. Spoon batter into a greased and floured 9 by 5 inch loaf pan. Bake 55 to 65 minutes in a 350 degree oven until done.
  3. Place on wire rack and cool for 10 minutes, then remove from pan to cool completely.

Cooking time (duration): 1:10

Number of servings (yield): 12

Meal type: breakfast

My rating: 4 stars:

Traditional Mashed Potatoes

7 September 2011
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Ingredients (Serving for 4)

  • 4 medium potatoes, peeled and cubed
  • 1/3 cup warm milk
  • 2 tbsp and 2 tsp butter or margarine
  • 1/2 tsp salt
  • Pepper to taste

Ingredients  (Serving for 6)

  • 6 medium potatoes, peeled and cubed
  • 1/2 cup warm milk
  • 1/4 cup butter or margarine
  • 3/4 tsp salt
  • Pepper to taste

Ingredients (Serving for 10)

  • 10 medium potatoes, peeled and cubed
  • 3/4 cup and 1 tbsp and 1 tsp warm milk
  • 1/3 cup  1tbsp and 1 tsp butter or margarine
  • 1 1/4  tsp salt
  • Pepper to taste

Instructions

  1. place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.
  2. Add milk, butter, salt and pepper; mash until light and fluffy.

Cooking time (duration): 35

Number of servings (yield): 4,6,10

Meal type: dinner

My rating: 4 stars:

Beef Stroganoff

7 September 2011
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Ingredients

  • 2 pounds stew beef
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 4 ounces butter
  • 4 green onions, sliced (white parts only)
  • 4 tbsp all purpose flour
  • 1 can beef broth
  • 1 tsp prepared mustard
  • 1 tbsp worcestershire sauce
  • 2 garlic gloves
  • 1 (6 ounce) can sliced mushrooms drained
  • 1/3 cup sour cream
  • 1/3 cup white wine
  • Salt and pepper to taste

Instructions

  1. . Remove any fat and gristle.
  2. . Season with 1/2 tsp of both salt and pepper.
  3. In a large skillet over medium heat, melt the butter and brown the beef quickly, then push the beef off to one side.  Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.
  4. Stir in the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  5. Five minutes before serving, stir in mushrooms, sour cream, white wine, worcestershire sauce, and garlic. Heat briefly then salt and pepper to taste.

Quick Notes

You can also marinate the beef in the white wine. It makes the beef very tender.

Cooking time (duration): 1:40

Number of servings (yield): 8

Meal type: supper

My rating: 4 stars

Cucumber CreamCheese Sandwich Spread

7 September 2011
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Ingredients

  • 2 (3oz) package cream cheese softened
  • 2 medium cucumbers, peeled grated 1 small onion grated
  • 2 tbsp mayonnaise
  • Salt and pepper to taste

Instructions

  1. Add cucumbers and onion to cream cheese with just enough juice to make good spreading consistency.
  2. Stir in mayonnaise, add salt and pepper.

Cooking time (duration): 15

Number of servings (yield): 6

Meal type: lunch

My rating: 3 stars:

Crock Pot Chicken Thighs

7 September 2011
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Ingredients

  • 1 can cream of chicken soup
  • 1/2 cup water
  • 1/2 cup chopped onions
  • 1 tsp paprika
  • 1 tsp lemon juice
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/4 tsp pepper
  • 4 chicken thighs

Instructions

  1. Spray crock pot with non stick spray.
  2. Place chicken thighs in crock pot.
  3. Mix all ingredients and pour over chicken thighs.
  4. 4 Cook on low for 6-8 hours

Cooking time (duration): 10

Number of servings (yield): 4

Meal type: supper

Recipe: Eggplant Casserole

3 September 2011
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Ingredients

  • 1 large eggplant
  • 1 medium onion
  • 1 box cornbread stuffing
  • 1lb hamburger
  • Cheddar cheese (or Swiss cheese)

Instructions

  1. Peel and cube eggplant, and chop  onion.
  2. Cook eggplant and onion in boiling water until tender, drain.
  3. Brown hamburger, drain off fat.
  4. Prepare cornbread stuffing according to directions.
  5. Combine all ingredients and put in casserole dish and top with cheese.
  6. Bake at 350 degrees for 20 minutes or until cheese melts.

Cooking time (duration): 30

Number of servings (yield): 4

Meal type: supper

Peach Muffins

3 September 2011
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Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 2 cups peeled, pitted and chopped peaches

Instructions

  1. Preheat oven to 400 degrees. Lightly grease 16 muffin cups.
  2. In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
  3. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Variations

The original recipe called for 1 tablespoon ground cinnamon, which I found too powerful of a taste. I also adjusted the sugar ,it called for 2 cups of white sugar. The amount of brown sugar I added, gives it a nice sweetness. I also made 12 bigger muffins instead of the 16 regular size. I still cooked them for 25 minutes.

Comments:

These muffins freeze well.

Cooking time (duration): 50

Number of servings (yield): 12

Meal type: breakfast

My rating: 5 stars:

Golden Sweet Cornbread

3 September 2011
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For years I have been trying to find a cornbread recipe that does not come out flat. With this one I have seem to have found a winner.  It rises nicely and is golden brown.   It was even good the next day.  It did not dry out like other cornbread recipes that I have tried.

Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg 1 cup milk
  • 1/3 cup vegetable oil

Instructions

  1. Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes.

Variations

I once replaced the oil will applesauce to make it healthier, but it came too cakey/dense. So I would not recommend using applesauce.

Cooking time (duration): 35

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating: 5 stars:

Zucchini Cornbread Casserole

26 July 2010
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Ingredients

  • 4 cups shredded zucchini
  • 1 onion chopped
  • 2 eggs beaten
  • 1 (8.5) package dry corn muffin mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8oz cheddar cheese shredded

Instructions

  1. Preheat oven to 350. Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4oz of cheese. Pour mixture into greased casserole dish. Top with remaining 4oz cheese. Bake for 60 minutes.

Variations

I also put all the cheese in the casserole instead of putting the cheese on top

Number of servings (yield): 8

Meal type: Side dish

Culinary tradition: USA (Traditional)

My rating: 4 stars

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