Baked Ziti

I was off work one day and decided to give this dish a try. I am so glad I did, it is the best Baked Ziti I have ever had. As I have stated a few times my store was out of basil so I used dried in the sauce, and omitted it from the top. My cornstarch and cream mixture never really thickened as I hoped, but I tossed it in as it came out just fine. I have read you can use pre-made Alfredo sauce in its place.

From Annie's Eats, originally from Cooks Illustrated

INGREDIENTS

1 pound whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 pound ziti
1 tablespoon extra-virgin olive oil
20 ounces turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 28 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves, divided
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or whole milk)
8 ounce low-moisture mozzarella, cut into 1/4-inch pieces

DIRECTIONS

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Recipe Rewind: Pizza Dip and Taco Pasta Salad

Slow Cooker Buffalo Chicken Sandwiches

I made a double batch of this for the football get-together and they were a hit. The chicken ends of being juicy and full of great flavor. I love finding a slow cooker recipe for get-togethers because I can still enjoy my guests since all the work is done ahead of time. People will be asking you for this recipe!

From Allrecipes

INGREDIENTS

4 skinless, boneless chicken breast halves
1 (17.5 ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons of butter
6 hoagie rolls, split lengthwise

DIRECTIONS

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Recipe Rewind: Kalamata Olive and Feta Spread and Pizza Pasta

Strawberry and Marshmallow Whoopie Pies

This is a cheater version of whoopie pies. I used the recipe for cake cookies (minus the frosting). Then I simply made a marshmallow filling. For these festive treats I used a strawberry cake mix. Happy Valentine's Day everyone!

Filling recipe from Marshmallow Fluff

1/2 cup (1 stick) butter
1 cup confectioners' sugar
1 cup marshmallow fluff
1 teaspoon vanilla

In a medium bowl with a mixer on medium speed, beat butter and remaining ingredients until light and fluffy.

When cookies are cool, use filling and 2 cake cookies to make sandwiches. Makes about 18

Recipe Rewind: Tater Tot Casserole and Tomato Pie

Stove Top Mac-n-Cheese

I gave this a try because it had great reviews and was a quick mac-n-cheese recipe. It had a wonderful cheddar taste and was very creamy, BUT, I still like mine better. Sorry Alton. Also, it did not reheat very well. The texture was not the same and the flavor seemed to be different. I may try it again, but I think I will try another version first.

From Alton Brown

INGREDIENTS

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

DIRECTIONS

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Flashback: Ranch Oven Roasted Potatoes

Cheddar Bacon Ranch Dip

This dip appears to be just a regular ranch dip. But when people start digging in they will notice a great surprise...cheese and bacon! I served mine with veggies to make it seem healthy. This would also be wonderful on a baked potato!

Adapted from Allrecipes

INGREDIENTS

1 16 ounce container sour cream
1 1 ounce package dry Ranch-style dressing mix
5 slices cooked and crumbled bacon
1 cup shredded cheddar cheese

DIRECTIONS

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon pieces and cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

One year ago: Blueberry Crumb Cake

Pierogi and Kielbasa Bake

This first caught my eye because I love pierogies. I knew it needed a little some more to make it stretch and fill people up. My version came out perfect! I could seriously eat this every week. It was simple to make and very satisfying.

Adapted from Cooking Light

INGREDIENTS

2 (16-ounce) packages frozen potato and cheese pierogies (such as Mrs. T's)
cooking spray
2 garlic cloves, minced
8 ounces cream cheese
1 pound kielbasa, cut into small pieces
1 cup fat-free, lower-sodium chicken broth
1 cup shredded sharp cheddar cheese
1 can diced tomatoes, drained
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 400°.

Arrange the pierogies in two 11 x 7-inch glass baking dishes coated with cooking spray.

Warm cream cheese, pepper and garlic in pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Stir in tomatoes. Divide kielbasa and equally scatter over each pan of pierogies. Pour the cream cheese mixture evenly over each pan of pierogies and kielbasa. Top each pan with 1/2 cup of shredded cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated.

One year ago: Cream Cheese Pie

Pizza Roll-Ups

I have always liked tortilla roll-ups for gatherings. They are perfect to just pick up and go. I really didn't measure the sauce, spinach and cheese. But if I had to guess it was about 1.5-2 tablespoons of sauce, 1/4 cup loosely packed spinach and 2-3 tablespoons shredded cheese.

INGREDIENTS

8-8 inch flour tortillas
48 sandwich deli slices pepperoni
pizza sauce
mozzarella cheese, shredded
fresh spinach leaves, torn
extra pizza sauce for serving

DIRECTIONS

Lay out tortilla and arrange 6 slices of pepperoni. Spread pizza over pepperoni, top with spinach and cheese. Roll tortilla up tightly and roll up in plastic wrap. Repeat until done.

Place wrapped tortillas on refrigerator for at least two hours. Before serving, unwrap and slice. Serve with with extra pizza sauce.

One year ago: Slow Cooker Pulled Pork

Key Lime Cheesecake Ball

I made a lemon version of this and it was great. My Mom loves key lime so I thought I would give that a try. This was so good people thought I bought it pre-made.

INGREDIENTS

10 ounces cream cheese
zest of 4 key limes
6 teaspoons fresh key lime juice
2 1/2 tablespoons sugar
dash of vanilla extract
3 graham crackers, crushed
graham crackers/fruit for serving

DIRECTIONS

Stir cream cheese and sugar together in a medium bowl until well blended. Add key lime zest, juice and vanilla extract and combine until smooth.

Form the key lime and cheese mixture into a round ball on plastic wrap and wrap up. This cheese mixture is soft, so making a perfect ball shape may not be possible until the mixture in completely chilled. Refrigerate 3 hours or overnight.

Place crushed graham crackers on a plate. Form cheese ball again. Roll cheese ball in graham crackers until well coated. Refrigerate until ready to use.

One year ago: Artichoke Tapenade and Spinach Stuffed Shells

Cucumber Bites

I love this idea for a fun vegetable appetizer. They were a huge hit and people thought they were so cute.

From Kraft Foods

INGREDIENTS
1 carrot, shredded (about 1/2 cup), divided
1/2 cup Chive & Onion cream cheese
2 cucumbers, cut lengthwise in half, seeded

DIRECTIONS

Reserve 2 tablespoons carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.

Cut each cucumber half into 5 pieces to serve.

One year ago: Pasta with Italian Style Pumpkin Sauce

Oreo Cookie Bars

This is the third version I have made of this recipe…are they are wonderful every time. This may be my favorite, but it is really hard to pick. I used the holiday Oreos simply because they were available and looked festive.

Adapted from Kraft Foods

INGREDIENTS

package of Oreo cookies, 1.5 cups crushed and 2 cups coarsely broken
1 stick butter
1 14 ounce can sweetened condensed milk
1 cup chocolate chips

DIRECTIONS

Preheat oven to 350.

Melt butter in a foil-lined 9x13 baking pan.

Once melted remove pan and sprinkle in 1.5 cups crushed cookies. Pour in sweetened condensed milk; sprinkle with 2 cups coarsely broken cookies and 1 cup chocolate chips.

Bake 25-30 minutes. Cool completely in pan on a wire rack. Cut into 32 bars and serve. (I like to put mine in the refrigerator after they cool so they are easier to cut.)

One year ago: Fruit Salad