Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best, after the flavours have been melding for days. 

Antipasto Salad

Ingredients:

8 oz         Tri-colour Rotini

1/2 c       Vegetable Oil

3 Tbs      Red Wine Vinegar

1 clove    Garlic, minced

1 tsp        Basil

1/8 tsp    Red Pepper

1 tsp        Salt

1/4 c       Parmesan

2 c           Broccoli Florets

1/4 lb     Pepperoni, sliced

10           Cherry Tomatoes, halved

1/2 c      Mozzarella, shredded

Directions:

• Cook pasta until al dente, Drain
• In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
• Toss with warm macaroni to coat well.
• Toss with Parmesan.
• Cover and refrigerate 2 to 3 hours.
• Add Broccoli, pepperoni and tomatoes; toss well. 
• Sprinkle with mozzarella and serve.

Serves 6

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

1 lb                Penne, cooked

2 lbs              Ground Beef

1/2 cup         Onions, chopped

1/2 cup         Green Bell Pepper, chopped

24 oz             Spaghetti Sauce

1 cup             Mozzarella, shredded

2 cups           Cooking Creme

  

For Cooking Creme:

8 oz               Cream Cheese

1/2 cup         Beef Broth

1 Tbls            Italian Seasoning

3 Tbls           Parmesan, grated

Directions:

• Preheat oven to 350.
• Cook Penne, al dente.
• Brown meat with onions and peppers.
• Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
• Cook and stir 2 to 3 minutes or mozzarella is melted.
• Add pasta, mix lightly.
• Spoon into casserole dish, top with remaining cooking creme and mozzarella, and cover. 
• Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Real Canadian Poutine

Having grown up less than an hour to the Canadian border I spent a lot of my youth treating much of Ontario and Quebec as just another place to go to eat. My parents often would decide to go to Kingston, Ottawa, or Montreal for lunch or dinner, for a drive or to go shopping. Since we were there so often I was eating poutine before it was cool in the States.

Canadian Poutine

Ingredients:

4 Tbls        Vegetable Oil

5                Good-sized Potatoes, cut into fries

1 jar           Beef Gravy

2 cups        Cheese Curd (we like it squeaky)

Directions:

• Heat oven to 425.
• Spread potatoes onto baking sheet.
• Turn potatoes after 20 minutes, bake 15 minutes longer until golden brown.
• Heat gravy in saucepan.
• Remove fries from oven and place in 9x13 baking dish.
• Sprinkle cheese curds over top of fries.
• Drizzle gravy over top of fries/cheese curd. 

Serve right away.

Crockpot Macaroni and Cheese

I first had this Macaroni and Cheese during a Track & Field event at my son's school. One of the mom's brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up.  I've made it several times for my family and decided to share it here. 

Crockpot Macaroni and Cheese

Ingredients:

3 cups           Dry Elbow Macaroni

2 2/3 cups   Half & Half

15 oz             Cheddar Cheese Soup

3 Tbls           Cold Cut Butter

3 cups          Cheese - your choice (In the photo I went international and used 1 cup Gouda                                             and 2 cups Kildery from Kerrygold)

Directions:

• Mix Soup and Half & Half until smooth.
• Add Cheese, Butter and Macaroni.
• Cover, and cook on low 3 hours.

Serves 6

Brown Sugar-Maple Glazed Thighs

A few years ago I shared a recipe for Man-Pleasing Chicken. The recipe is amazing, but I decided to tweak it one day. My family all agreed that they preferred my version of the recipe. Try both recipes and let me know in the comments which one you like best. This recipe is adapted for my large family.

Brown Sugar- Maple Glazed Thighs

Ingredients:

9                    Chicken Thighs

Dash              Salt

Dash              Pepper

1 cup              Real Maple Syrup (I use Syrup from Lewis County New York)

1/2 cup          Brown Sugar

just<1/2 cup  Mustard

1 Tbls            Garlic Powder

Directions:

•  Preheat Oven to 450°.
• Put thighs in baking dish. Sprinkle with Salt and Pepper.
• Mix remaining ingredients thoroughly in small bowl.
• Pour contents of bowl over thighs. Brush to coat. 
• Cook 55 minutes, basting occasionally. 

Spanish Rice

Lately I've been having some fun with recipes, instead of just cooking the same-old same-old. I've been making this recipe for Spanish Rice that everyone seems to enjoy. It's simple and my fussy eaters have been eating it with no encouragement.

Spanish Rice

Ingredients:

1 cup        Uncooked Rice

1/4 cup   Butter

1               Medium Onion, thinly sliced

1/4           Medium Green Pepper, diced

2 cups     Stewed Tomatoes with Juice

1 tsp        Salt

Dash       Pepper

1 cup       Water

Directions:

• Heat butter in sauce pan.
• Add onion, green pepper and rice; cook and stir over high heat until lightly browned.
• Add tomatoes, water, salt, and pepper.  Mix well.
• Bring gently to a boil.
• Cover tightly, lower heat, simmer gently for 30 minutes.

Serves: 4-6

Cornmeal Drop Biscuits

As I mentioned in my Quick Chili recipe, we love putting the chili on top of corn muffins. This recipe is easy and delicious. 

Cornmeal Drop Biscuits

Ingredients:

1 3/4 cups           Flour

2/3 cups              Cornmeal

2 Tbs                  Sugar

1 Tbs                  Baking Powder

1/2 tsp                Salt

1/2 cup               Cold Butter, cut into slices

1 cup                  Buttermilk*

*Substitute 1 Tablespoon Lemon Juice or Vinegar plus enough Milk to equal 1 cup. Let stand 5 minutes.

Directions:

•  Heat oven to 450°F.
• Combine flour, cornmeal, sugar, baking powder and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.)
• Drop by 1/4 cupfuls, 1 inch apart, onto greased baking sheet. Bake 12-14 minutes or until golden brown.

Tips:

To ensure tender biscuits do not over-mix.  Combine the wet and dry ingredients only until the mixture holds together. To make softer, fluffier biscuits, place the dough closer together on the baking sheet. If you prefer crustier biscuits, place biscuits 2 inches apart on the baking sheet.

Quick Chili

This family favourite came about during a moment of panic.  I was told that my daughter had signed me up to bring chili to the high school football game. And I needed to bring it in within one hour!  I threw together some ingredients and it became a hit!  Afterward, I was asked to bring this every home game. 

Quick Chili

Ingredients:

2 lbs       Ground Beef

1             Onion, finely chopped

3             Cloves Garlic, Minced

1 Cup     Diced Tomatoes

8 oz        Tomato Sauce

1 Cup     Water

1 can      Kidney Beans

1 can      Pinto Beans

2 Tbs     Chili Powder

2 Tbs     Sugar

1 Tbs     Hot Sauce

1 Tbs     Ground Cumin

1 Tbs     Salt

1 tsp      Pepper

Directions:

• Lightly brown ground beef, drain if necessary
• Add onion and garlic, cook until onion is translucent
• Add remaining ingredients
• Simmer for 30 minutes

Tips:

Sprinkle with Shredded Cheddar.

Serve on top of a corn muffin. (I'll post that recipe tomorrow.)

Chocolate Overload Loaded Brownies

These are amazing! From Chocolate, Chocolate and More. As a chocoholic, I figure the more chocolate, the better.

Chocolate Overload Loaded Brownies

Ingredients:

• 1 box Brownie Mix 
• ingredients called for on box
• 1-2 cups chocolate candy-I used Snickers, Milky Ways and Hershey's Kisses
• 1/2 cup Chocolate Fudge Sauce for Ice cream
• Canned Chocolate Frosting (optional)

Directions:

• Preheat oven according to box directions. Grease bottom of your brownie pan (size will depend on your mix) I also like to line my pan with parchment paper.
• Chop all candy into chunks. Prepare brownie mix according to box directions. Fold in chopped candy.
• Spread as evenly into prepared pan as you can. Lightly warm fudge sauce. Using about 4-5 spoonfuls, drizzle across the top.
• Use a toothpick or knife blade to swirl the fudge sauce into brownies but do not mix in. Bake according to box directions.
• Let cool completely before cutting and removing from pan. 

Tip: For added decadence, place about 1/2 cup frosting in sauce pan and heat just until frosting melts. Drizzle over brownies.

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Grilled Cubed Steak Rollups

I don't normally like cube steak but one of my kids asked me to buy some.  I found this recipe on Amandas Cookin' and it was delicious!

Grilled Cube Steak Roll-Ups

Ingredients:

6 pieces cube steaks
marinade (recipe below)
3 oz cream cheese, softened
6 pieces bacon (raw)
1 sprig fresh parsley, minced, (stem too)

Marinade:

1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons A1 steak sauce

For the Marinade:

• Put all ingredients into a blender and puree. 
• Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. Can be marinated up to three days for tough cuts of meat. 

For the Roll Ups: 

• Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. 
• Preheat your grill on high with the lid closed. 
• Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain. 
• Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. 
• Combine the cream cheese with the minced parsley. 
• Spread thin layer of cream cheese over one side of steak.
• Beginning with short end roll up the steak.
• Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. 
• Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. 
• Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. 

Creamy Tuna Noodle Casserole

I took a while to find a Tuna Casserole recipe that was something that everyone agrees on. well, here it is. 

Creamy Tuna Noodle Casserole

Ingredients:

1 bag        Egg Noodles

1/2 bag          Frozen Peas

1 cans         Cream of Mushroom Soup

1 cups         Sour Cream

3/4 cups   Parmesan

1/3 cups      Milk

1/4 tsp        Salt

1/4 tsp        Garlic Powder

1/4 tsp        Onion Powder

2 cans        Tuna

Topping:

1 cup           Bread Crumbs

2 Tbs          Butter, melted

Directions:

• Preheat oven to 350.
• Cook noodles according to directions for al dente, adding peas during the last minute; drain.

Meanwhile:

• In a large bowl combine soup, sour cream, Parmesan, milk, salt, garlic powder. onion powder, tuna; stir together.

Next:

• Add noodles and peas; toss to combine.
• Transfer to a greased dutch oven coated with cooking spray.
• In a small bowl toss bread crumbs with melted butter; sprinkle over top.
• Bake uncovered 25 - 30 minutes, or until bubbly.

Serves: 4

Fastnachts

When I was at home with my folks my Mom would make these every year on Shrove Tuesday. Fastnacht translates from German to "Night of Fast". The story is that you want to clear the lard and flour from the pantry before Lent. I began making them for my family when they were little. They keep pushing me to make them more often. My gang doesn't even wait for them to cool down. 

Fastnacht

Ingredients:

2 1/2 cups   Milk

1/2 cup        Shortening

2 tsp            Salt

2 packets    Yeast

6                  Eggs, beaten

1 1/2 cup    Sugar

1/2 tsp       Nutmeg

9-10 cups  Flour, sifted

Powdered Sugar to dredge

Directions:

• Scald the milk, add shortening and salt.
• Cool milk until it is lukewarm; then add yeast. Stir.
• Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
• Put in warm place and allow to stand until full of bubbles.
• Mix sugar with nutmeg and combine with beaten eggs.
• Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
• Knead well, cover and let rise in a warm place for about 1 hour. 
• Turn out lightly onto floured board and roll 3/4 inch thick.
• Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
• Cover with a thin cloth and let rise on board until top is springy to touch of finger.
• Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
• Drain on absorbent paper. 

Yields 6 dozen.