An Easy Casserole and Heart Cookie Cake

Let's have some cookie cake with a cup of tea today. 

Sausage with Orecchiette Pasta and a Miracle

It's dinner alfresco tonight since it's still warm here. 

Spicy Asian Chicken Noodle Salad

 We actually had some lower temperatures this past week!

Greek Orzo Pasta Salad

We are still in a heatwave of temperatures over 100+ degrees!

Mediterranean Pasta Salad

Oh mercy me, but today will be our 30th day of temperatures over 100 degrees!

Molasses Cookies and Stuffed Jumbo Shells

If you like gingerbread cookies, have I got a recipe for you!

Lemon Pasta at Our Garden Tea Party

Ella and Cissy had decided that they wanted a lemon themed tea party for our next one.  However, Cissy couldn't come and Avery, Ella's big sister couldn't come either, but Ella wanted to.  Ella likes to coordinate her outfit to our theme, and she found a shirt of her sister's that she could wear and she wore her mom's shoes!  

Shrimp Scampi

This is one of my favorite meals for Lent, and it's Shrimp Scampi.  

Look what my daughter ordered for my birthday!  Isn't it the best??  I put it above my pantry.

Author: Kitty, but the recipe is adapted from Tyler Florence

Shrimp Scampi

This Shrimp Scampi can be served over fettuccine or spaghetti. I am giving the full recipe, but I only make half.

Ingredients

• pound linguini (I often use spaghetti)
• 4 T. butter
• 4 T. olive oil
• 2 shallots, finely diced (I often use scallions)
• 2 cloves garlic
• pinch of red pepper flakes, optional
• 1 pound shrimp, peeled & deveined (I use frozen shrimp that has been thawed & I remove the tails)
• Kosher salt & freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley (I use dried & just a sprinkle)

Instructions

1. For the pasta, put a large pot of water on to boil. When it comes to a boil, add a couple of tablespoons of salt & then the pasta. Stir to make sure it separates. Cook for about 6-8 minutes or until the pasta is not quite done. Drain the pasta.
2. Meanwhile, in a large skillet, melt 2 T. butter in 2 T. olive oil over medium-high heat. Saute' the shallots, garlic & red pepper flakes until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt & pepper, Add them to the pan & cook until they turn pink, about 2-3 minutes. Remove the shrimp from the pan & set aside.
3. Add wine & lemon juice & bring to a boil. Add 2 T. butter & 2 T. olive oil. When the butter has melted, return the shrimp to the pan along with the parsley & cooked pasta. Stir well & season with salt & pepper.
4. * My addition is that I like to grate Parmesan cheese over the top before serving. Enjoy!

Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing with:

Love Your Creativity Link Party

Meal Plan Monday

Full Plate Thursday at Miz Helen's Country Cottage 

Buffalo Chicken Pasta Salad

 Won't you join me for some Buffalo Chicken Pasta Salad today out by my waterfall?  It's finally sunny here in Texas, after so much rain, and it's nice to enjoy the sunshine.  I love the old fashioned look of peonies that I remember so well from my aunt's garden in Pennsylvania, with the rows of pretty peonies.  I also remember how much the crawling ants liked them, too!  My peonies had to be purchased from Trader Joe's, as I've never seen any grown here in Texas.

 I'm using the trio set that is one of six that my late Great Aunt Kitty painted for me.  The pretty flowers are the same color as my store-bought peonies.  

The inspiration for this dish came from www.Allrecipes.com, but my adapted version uses feta cheese and ranch dressing in place of the blue cheese dressing.   I also used more dressing because I don't like a dry pasta salad.   Here's my version, if you'd like to give it a try.  It makes for a great summer salad.

Buffalo Chicken Pasta Salad -inspired by Allrecipes

1 (16 ounce) package uncooked rotini pasta (I used penne)
1 packet of Ranch Dressing mix, mixed according to the back of the packet
1/2 cup buffalo wing sauce
1/2 teaspoon black pepper 

2-3 cups of leftover cooked chicken (I used rotisserie chicken)
1/2 cup red bell pepper, diced
2 stalks of celery, chopped
1/2 cup red onion, diced 

about 1/2 cup or more of feta cheese, plus extra for garnishing

parsley, dried or fresh, for garnish

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Stir together the ranch dressing,  buffalo wing sauce, and pepper in a large bowl. Add the chicken, bell pepper, red onion,  cooked pasta, and feta cheese,  and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving. I sprinkled a little parsley on top for color, and extra feta cheese.

I am sharing this with these lovely parties:

Tuesday Cuppa Tea 

No Place Like Home 

Bernideen's Tea Time, Collage and Garden Blog Party

Tea Cup Tuesday 

Cooking and Crafting with J & J  

Share Your Cup

Full Plate
Thoughts of Home on Thursday 

Foodie Friday

Weekend Potluck
Tea in the Garden
Dishing It! & Digging It!

  Thank you for your visit!  xo

Shrimp and Pasta Salad

 Today for tea on the patio, we are having this wonderful shrimp and pasta salad. With our 100 degree days here in Texas, something cool and refreshing is especially needed.  I saw this delicious recipe last summer at Cathy's blog Wives With Knives.

Somehow this Royal Vale takes me away to a cool summer cottage in England.  A girl can certainly dream, can't she?

 

For Cathy's original recipe, check it out here.

I made half of Cathy's Shrimp Louie Dressing to try on the salad this summer.  I loved this version, but both are so good, and if you love shrimp, I encourage you to try this!

Shrimp and Pasta Salad

1 lb. shrimp, cooked and cooled  (for an easy way to cook shrimp, check here)

8 ounces macaroni, cooked according to package directions, drained, and cooled

1/2 cup chopped celery

1 cup cherry tomatoes

3 tablespoons red onions,chopped (I used green onions)

5 hard cooked eggs, sliced (check out here for a great way to cook them)

Mix all the ingredients together, saving 2 of the eggs for garnish.  Mix the dressing ingredients together (below) and add to the bowl.  Stir together and then garnish with the 2 additional eggs.

Dressing  

1 cup mayonnaise

2 tablespoon heavy cream

1/4 cup chili sauce

1/2 teaspoon Worcestershire sauce

2 tablespoons green pepper, finely chopped

2 tablespoons green onion, finely chopped

1 teaspoon parsley, finely chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

Mix all the ingredients together and set aside.   Add to the shrimp/pasta salad.  

I am sharing this with:

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

Thank you for your visit!  xo

Easy Chicken Tetrazzini

 

This recipe is so creamy and delicious and great for a crowd.  Even if you don't have a crowd, it's nice for leftovers.  I hope you give it a try. 

3-4 chicken breasts

13.25 ounce package spaghetti (I love Dreamfields pasta, which is lower in carbs)

1/4 cup butter

8 ounces mushroom, sliced

2 cloves garlic, minced

1 can cream of chicken soup

1 can cream of mushroom soup

1 can low sodium chicken broth

about 1/4 teaspoon dried thyme leaves

1/2 cup shredded cheddar cheese

Parmesan cheese, for garnishing the top

Sprinkle the chicken breasts with salt and pepper and bake for about 30 minutes at 375 degrees. Let cool and then chop.

Cook the spaghetti noodles in boiling salted water, but under cooking them by a few minutes. This just makes them less mushy when they cook in the oven later on.  Drain and put in the bottom of a 9 x 13" pan. Add the chopped chicken on top of this.

Melt the butter in a large skillet. Add the minced garlic and the sliced mushrooms and sauté for several minutes. Add the two soups, chicken broth and the thyme and bring to a boil. Pour this mixture over the spaghetti and the chicken.

Sprinkle on the cheddar cheese and then the Parmesan. Bake at 350 degrees for about 30 minutes, until heated through and bubbly.

I am sharing this with:

Make It Pretty Monday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Creative Ways

Thank you for your visit!  xo

Smoked Gouda Mac and Cheese

For my Irish setting, I'm using the topper I made several years ago, with a shamrock plant in a red basket to pick up the colors of the ladybugs  in the fabric.  The melamine shamrock plates are from Target and the red Cambridge flatware works well with the colors in the topper.

Here's a close-up of the kissing Leprechaun couple.

 My Mom gave me the (very old) milk glass shamrock candle holders.  Aren't they pretty? 

 

I love the fabric with the shamrock's and the cute ladybugs! 

I wrapped my green napkins with a doily and tied with a freestanding lace shamrock that I embroidered on my sewing machine. 

This pasta was found at World Market.  We usually eat Dreamfields pasta, but I just couldn't resist this, plus it was FREE because I had a $10.00 coupon that they sent me for my birthday!  Woo hoo!!!

We visited the Biltmore Estate last August and somehow we go  on their mailing list.  They sent this
recipe and I thought  it sounded good and easy!  It's even easier than this one.  Having the heavy cream as an ingredient eliminates the roux.  It's a delicious Lenten meal.  Of course, you can always add leftover ham after Easter. 

2 cups macaroni, cooked (I undercooked a few minutes)
2 1/2 cups heavy cream (I will use 1/2 cup less next time)
1 cup shredded smoked Gouda cheese
1/2 cup shredded Parmesan cheese, divided
1 cup panko breadcrumbs (I omitted)

Place cooked macaroni into baking dish. 

In a saucepan, heat cream and add Gouda and half of the Parmesan.  Whisk vigorously over low heat, making sure not to let bottom scorch.  When cheese is melted into cream, pour mixture over macaroni.  Sprinkle panko and rest of Parmesan on top.

Bake at 350 degrees for 15-20 minutes, or until brown. 

Serves 4.

I am sharing this with: 

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday
Tabletop Tuesday
HOME
Let's Dish!

Full Plate Thursday
Tablescape Thursday
thebusybhive.blogspot.com/
Foodie Friday

The Charm of Home

Weekend Potluck
Seasonal Sundays

               Thank you for your visit!  xo

Easy Beef and Cheese Manicotti

 

This is a recipe that I adapted from www.Kitchenscoop.com.  I love it because you don't have to pre-cook the manicotti shells and they cook to perfect al dente' in the oven!!  It would be a perfect meal to serve for Valentine's Day.

1 T. olive oil
1 cup chopped onion
1 lb. extra-lean ground beef
2 cloves garlic, minced
1 (15-ounce) container part-skim ricotta
2 cups shredded mozzarella, divided use
1 cup shredded Parmesan cheese, divided use
1 t. Italian seasoning
salt and pepper to taste
1 (32-ounce) jar marinara sauce, divided use
1 (8-ounce package) of 14 manicotti shells

Preheat oven to 350 degrees.

Heat the olive oil in a skillet.  Add the onion, ground beef and the garlic.  Saute' until the meat browns and the onion is translucent. I drained any extra grease from the meat.   Remove from heat and cool slightly.

Combine the ricotta, 1 cup mozzarella, 1/2 cup Parmesan and the Italian seasoning.  Add the salt and pepper to taste and mix.  Stir the cooled meat mixture into the cheese mixture.

Spoon 1 cup of the marinara sauce into the bottom of an oblong baking dish.  Completely fill the uncooked manicotti shells with the cheese-meat mixture.  Using your fingers is the easiest way.  Arrange the stuffed shells in a single layer in the dish and spoon the remaining sauce over.

Sprinkle the remaining mozzarella and then the remaining Parmesan over the shells.  Cover tightly with foil and bake for 45-50 minutes.  Uncover and cook 10 more minutes, or until cheese is golden brown and sauce bubbles along the edge.  Let the manicotti stand 5 minutes before serving. 

Makes 7 servings.

I am sharing this with: 

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday

HOME

Full Plate Thursday
Foodie Friday

The Charm of Home

Weekend Potluck

Seasonal Sundays

         Thanks for visiting my kitchen!  xo

Hillbilly Spaghetti Pie

 

For my tablesetting, I used my trio of iron angels that I bought years ago at a local trade days.  They are holding star tealight holders from Wal Mart.  I used my little trunk that I fix seasonally.  It is filled with greenery and berries and a big bow.  My grandmother's gorgeous lace tablecloth is scrunched up underneath.

 

 

 

I love doilies and used two as placemats for our cozy dinner for two. 

 

I used my Old Britain Castles with my Target plates, by Furio on top.  I love the mix of colors and patterns.  Flatware is my red Cambridge from Homegoods.  Crystal is our wedding pattern, Elyse by Franciscan.

 

The pretty cordials are Ruby King's Crown tied with a little ornament, with our names.  These make great placecards for our whole family!

 

A poinsettia with a ribbon is tied around a green ribbon. 

I had this recipe saved for quite awhile before I made it.  What took me so long??!!  It was originally found on Sugar Pie Farmhouse.  It really isn't a pie that you cut and serve, but more a scoop out and serve.  The wonderful thing about this meal is that  everything, including the spaghetti noodles, is done in the same skillet.  When I first made it, I used my cast iron skillet, but everything barely fit.  When I made it again, I used my largest skillet.  I don't think I'll ever make spaghetti the old way, after trying this.  It is dee-lish!!!

This is truly delicious!

1/2 cup onion, chopped
2 T. olive oil
1/2 lb. ground beef
1/2 lb. sweet Italian sausage (I actually use all sausage)
4 cloves, garlic, minced
3 T. fresh parsley, chopped
14 t. crushed red pepper flakes
1/4 t. dried oregano (I used 1/2 t.)
1/4 t. Italian seasoning (I used 1/2 t.)
1 28-oz can crushed tomatoes
2 cups water
1 T. sugar
1 t. salt
8 ounces spaghetti, broken into 3 inch pieces (not angel hair) (I use Dreamfields pasta to save carbs)
4 T. fresh basil
1/4 cup heavy cream
1/2 cup fresh Parmesan cheese, grated
2 cups mozzarella cheese, grated

In an 11-inch or larger cast iron skillet (or skillet with a heat proof handle), saute onion in olive oil on medium heat for 5 minutes.  Add ground beef and sausage and cook over medium-high heat.  When almost brown, drain any grease, then add garlic, parsley, red pepper flakes, oregano, and Italian seasoning.  Once the ground beef and sausage is browned, stir in the crushed tomatoes, water, sugar, and salt.  Add broken spaghetti, pushing down into the liquid. and cover for 8 minutes.  After 8 minutes, stir pasta so the noodles don't stick together.  Reduce heat to medium-low and simmer for 6 minutes,  or until pasta is al dente.  Add basil, Parmesan cheese and cream, stir well.  Sprinkle top with mozzarella cheese, put in oven to broil until spotty brown (watch carefully!!).

NOTE:  This can be made in a big pot and then poured into a 9 x 13" pan.  However, if it is pyrex, do not broil, just bake at around 375 degrees until cheese is melted.

I am sharing this with:

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday

Tabletop Tuesday

The Recipe Box
Let's Dish!
Centerpiece Wednesday
HOME

Full Plate Thursday
Tablescape Thursday
Foodie Friday

The Charm of Home

Weekend Potluck

Seasonal Sundays

Spaghetti and Meatballs

 

These wonderfully tender meatballs happen to have ricotta cheese as an ingredient.  The recipe makes  about  24 large  meatballs.  I prefer to bake the meatballs.  You can use some over pasta and still have meatballs leftover for  several subs.   Getting two meals out of one recipe is always a plus!!

Meatballs

Baking for me is less messy than frying!!

1 lb. ground beef
1 lb. Italian sausage
3 garlic cloves, minced
1 cup Italian bread crumbs
2 t. Italian seasoning
1/4 cup grated Parmesan cheese
3/4 cup ricotta cheese
2 eggs, lightly beaten
1/4 cup milk
pinch of crushed red pepper
salt and pepper to taste

Combine all ingredients together/  Do not over mix because it will cause meatballs to be tough.  Form the meat mixture into balls.  Line a large rimmed baking sheet with foil.  Spray the foil  with non-stick spray.  Place the meatballs on the sheet.  Bake at 375 degrees for about 20 minutes.

Makes 24 large meatballs

Marinara Sauce

2 T. olive oil
3-4 cloves garlic, minced
pinch of crushed red pepper
2 T. tomato paste
2 (28 oz.) cans crushed tomatoes
Italian seasoning to taste
1/4 cup grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a large dutch oven.  Add the garlic and cook about 30 seconds.  Add the crushed red pepper and tomato paste.  Add the crushed tomatoes, and the seasonings.  Stir to blend.  Bring to a boil and then turn the heat down to a simmer.  Add the meatballs.  Cover the dutch oven and keep at a simmer for about an hour, or put the covered dutch oven in a 200-220 degree oven and cook several hours.  You can also put all this in your slow cooker.

Serve over pasta.

Buono Appetito!

I am sharing with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
http://www.the-chicken-chick.com
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

No-Boil Lasagna

 

If you haven't tried the no-boil  method of making lasagna, do yourself a favor and try it out. It takes an extra step out and makes the process of making lasagna much more enjoyable. You won't have noodles that have stuck together and you won't burn your fingers trying to get the noodles unstuck!!   My recipe is slightly adapted from the back of the Barilla box. I'm telling you, this lasagna is cheesy, saucy and oh so good!!!!

1 box lasagna noodles, uncooked
2 eggs
1 (15 oz) container ricotta
1 t. Italian seasoning (or as much as you like)
4 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 lb. bulk Italian sausage or ground beef (I used hot Italian chicken sausage), cooked , crumbled and drained
2 jars marinara sauce

Spray a 9 x 13 x 3 inch deep baking pan. 

Remove 16 lasagna noodles from box. DO NOT BOIL!

In a medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella, Italian seasoning and the Parmesan cheese.

Now, you're ready to assemble the lasagna:

Notice the accepted spelling is "lasagne" in Italian

1.  Spread 1 cup of sauce on the bottom of the pan.

2.  Layer 4 uncooked noodles (slightly overlapping them), 1/3 of ricotta mixture, half of browned      meat, 1 cup of mozzarella and 1 cup of sauce.

3.  Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture and 1 and 1/2 cups sauce.

4.  Layer 4 uncooked lasagna noodles, the remaining ricotta mixture and browned meat and 1 cup of sauce.

5.  Layer 4 uncooked lasagna noodles, the remaining sauce and the remaining 1 cup of mozzarella.

Bake, covered with a sheet of foil that has been sprayed with cooking spray.  Bake in a 375 degree oven for 50-60 minutes or until bubbly.  Let stand for 15 minutes before cutting. 

Makes 12 servings

I am sharing this with: 
                                                                                           
Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Weekend Potluck
Seasonal Sundays

Johnny Marzetti

 

Before I EVER knew about Baked Ziti, there was Johnny Marzetti.  It must be  because I grew up in Columbus, Ohio, where the Marzetti restaurant was located.  According to Jean Anderson, in her The American Century Cookbook, The Most Popular Recipes of the 20th Century, she says that Johnny Marzetti was a 1950's/early 1960's party favorite casserole.  The actual  Johnny Marzetti is the brother of the owner of the Marzetti Restaurant and the recipe was created in the 1920's.  I used to make this quite often when my kids were growing up.  Here's how I do it:

2 T. oil
1 large onion, chopped
8 oz. mushrooms, cleaned and sliced
1 pound ground beef
1 jar of Marina sauce
2 cups sharp Cheddar cheese, shredded
1 box of pasta, par-cooked (I like the Dreamfields, low carb pasta)

In a large skillet, heat the oil and add the chopped onion and cook until it is translucent.  Add the mushrooms and cook until juices are released and evaporated. add beef and cook, breaking up clumps, until no longer red.  Turn off heat and add the sauce and 1 cup of the cheese.  Add the partially cooked pasta (it will continue to cook in the oven) and toss.

Transfer the mixture to a baking dish.  Scatter the remaining cup of cheese on top.

Bake, uncovered until browned and bubbling, about 35-40 minutes. 

NOTE:  If you prefer, use mozzarella cheese instead of the cheddar.


I am sharing with:

Mix It Up Monday
On the Menu Monday
Make It Pretty Monday
You're Gonna Love It Tuesday
Cowgirl Up
Full Plate Thursday
Foodie Friday
Potpourri Friday
Food on Friday
Weekend Potluck
Seasonal Sundays

Patriotic Ravioli with Light Alfredo Sauce

For my 4th of July table, I used my basket of geraniums, with Cody, a Brass Button Bear.

I made this Big Star quilt table topper.

I used one of my favorite sets of dishes, Brentwood, by Adams, which are English Ironstone, insulated red tumblers from Wal Mart and ruby red King's Crown wine glasses, bought off ebay several years ago. The star tealight holders are from Wal Mart and the red flatware is by Cambridge, from Homegoods.

Pitcher is from a good friend and it is from  Marshall, TX.

I saw this fun ravioli at Costco recently and had to buy it.  It is so colorful and really delicious.  I wanted to make a light alfredo sauce to complement it.  Here's the recipe that I put together, after reading several on the internet. 

Ravioli of your choice, cooked according to package directions

Sauce:

1 can evaporated skim milk
1/4 cup flour
1 1/4 cup chicken broth
1/2-3/4 cup Parmesan cheese
1/8 t. pepper
1/8 t. garlic powder

DIRECTIONS:

Gradually combine milk and flour; stir in broth. Cook over medium heat, stirring constantly, until hot. Blend in cheese, pepper and garlic powder.

Serve over ravioli or other pasta.

Happy 4th everyone!!

I am sharing this with:

Mix It Up Monday!
On the Menu Monday
You're Gonna Love It Tuesday
The Bunny Hop
Let's Dish!
Full Plate Thursday
Foodie Friday
Weekend Potluck
Seasonal Sundays