Parmesan Bowtie Skillet

I'm not exactly sure where I got this recipe from. I found the recipe on the back of some scrap paper that I copied down from somewhere. I found it with all my cook books this weekend while packing. I thought I'd try this dish and add some hot Italian sausage to spice it up. ;) Brian, my food critic, said it was definitely a repeater.

Ingredients:
3 cups of bow tie (farfalle) pasta, cooked and drained
1 14oz jar of spaghetti sauce
1/2 c ricotta
1/2 c mozzarella cheese
2 tbsp parmesan cheese
1 package ground Italian sausage (I used hot)

Directions:
1. While I cooked the pasta, I browned the sausage. Drain and set aside.
2. Combine cooked pasta, spaghetti sauce, ricotta cheese, mozzarella, and parmesan cheese in a skillet. Bring to a simmer. Reduce heat and add sausage.
3. Cook ten minutes.
4. Remove from heat. You can sprinkle with extra mozzarella cheese and parmesan cheese depending on your liking.

Serving suggestion: Garlic bread and/or a side salad

Makes enough for leftovers for lunch tomorrow!

Italian Sausage Soup

This dish is a perfect meal for these cooler months that are approaching. It made a lot so there were plenty of leftovers. My friend Tracey got this recipe from her friend Kelly. Thanks for passing it along to me! It was a big hit in our house. The recipe calls for mild Italian sausage, which I used. I think next time I make it, I'll try hot sausage. We like the kick the "hot" give us. :)

Ingredients
1 lb of mild (or hot) Italian sausage
1 medium onion chopped
1 medium green pepper chopped
28 oz can of crushed tomato
2- 8 oz cans of tomato sauce
2- 8 oz cans of water
3 chicken bullion cubes
3/4 tsp of garlic salt
1/2 tsp oregano
1 TBSP parsley
3/4 cup of macaroni noodles
shredded mozzarella cheese


Directions:
1. Brown sausage, pepper and onion. Drain.
2. Stir in the remaining ingredients except the noodles. Cover and simmer for 15 minutes.
3. Add macaroni. Cover and simmer 10 more minutes.
4. Serve and top with cheese. YUM!!!!

Auntie Sherry's Spaghetti Sauce

This great Italian dish was created by my Aunt Sherry. She would always make this for our family when we were on vacation together. Julie and I called it "Auntie Sherry's Restaurant" when we were little. It just became a tradition to always have it one night for dinner. This year, it was fitting to make it for my mom's birthday since Sherry isn't here with us today. It was up to my sister and me to figure out how to make it. Since the directions below don't have "exact" amounts. Sherry would just add the spices and taste. It turned out delicious!!!!!!! I hope you enjoy it and think of Auntie Sherry when you make it!!!!


Ingredients:

• 3/4 lb ground chuck
• 1/2 onion
• 1 large jar of Ragu original spaghetti sauce (30 oz)
• 1 can stewed tomatoes (15 oz)
• 1/2 can of tomato paste
• 1 tbsp sugar
• oregano
• garlic powder
• basil
• salt
• pepper

Directions:
Saute chopped onion and ground chuck in a large skillet with salt & pepper until meat is brown. Drain. Add jar of Ragu, stewed tomatoes, tomato paste, sugar and "lots" of oregano, garlic powder, and basil. Simmer for about 1/2 hour to 1 hour.


Recipe courtesy of Aunt Sherry

Chex Mix

This is a great dish to bring to parties, to Friday morning treats at work ;), or if you're going to the lake and going to be on a boat! Well, that's what I do with this Chex Mix! Ha!!!!

2 c each corn, wheat and rice chex
2 c pretzel stix
2 c pecan halves

mix together in pan (I used an aluminum roasting pan) and set aside.


Melt 1 stick of butter in sauce pan on low heat
add the following:

4 tsp Worcestershire Sauce
4 dashes of Tabasco
1 1/2 tsp seasoned salt
1 1/2 tsp garlic powder

Stir and turn off heat.

Pour mixture over dry ingredients.

Stir to thoroughly coat.

Bake at 250 degress for 1 hour, stirring every 15 minutes.

Recipe courtesy of Kris Linde

Morning Glory Muffins

This tasty muffin is full of carrots and apples! It's a "sneaky" treat that your child might enjoy! Jack and his friends, Ben and Lili, gobbled them up today at our play date! As you will see, I omitted some ingredients. I didn't have and couldn't find unsweetened coconut. I also did 1/2 c oil and 1/2 cup applesauce instead of 1 c oil. I made these for Jack and his friends and they are still at the age that they shouldn't have nuts. If I were making them for myself or adults, I would have put the nuts. I had my first Morning Glory muffin at a friend's house and loved the nuts.

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. (I omitted nuts and coconut)
   
3. In a separate bowl, beat together eggs, oil (I did 1/2 c oil and 1/2 c applesauce), and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe courtesy of www.allrecipes.com

Mediterranean Chicken Wrap

First of all...this picture does not do this dish justice. This wrap was so tasty! One of my new food loves is hummus. I found this recipe under the lid of the Sabra Classic Hummus container. Great summer dish since you grill this chicken.

Ingredients:
3 boneless chicken breasts
Italian dressing (I used Kraft Light Zesty Italian)
Your favorite wrap (I used wheat tortillas)
Sabra Hummus (or your favorite hummus)
Romaine lettuce leaves, chopped
tomato slices (I used Roma tomatoes)

Directions:
1. Marinate chicken in Italian dressing for an hour or so.
2. Grill chicken.
3. Cut chicken into strips or pieces.
4. Spread hummus on wrap.
5. Place lettuce, tomato slices, and chicken on top of hummus.
6. Roll the wrap and enjoy.

Serving suggestion: fresh fruit and oven french fries

Avocado & Corn Salsa

This is a great dish you can make for an appetizer. My sister found it on For the Love of Cooking blog and has made it a few times for us. I made it for Father's Day. Very easy and so tasty! Yum!

Ingredients:

• 2 ears of sweet corn (I used a can of sweet corn, drained)
• 1 tomato, diced
• 1/4 red onion, diced
• 2 ripe avocados, diced
• 1 red jalapeno, seeded and finely diced (I used a green jalapeno)
• Juice of 1-2 lime
• 2-3 tbsp fresh cilantro, chopped
• Sea salt and freshly cracked pepper, to taste

Directions:

Shuck the corn and slice the (uncooked) kernels off the cob. Dice tomato, red onions, avocado, and jalapeno. Gently combine all ingredients in a bowl along with lime juice and cilantro. Season well with sea salt and freshly cracked pepper to taste. Enjoy.

*Recipe courtesy of fortheloveofcooking-recipes.blogspot.com