1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)
1 onion, chopped
1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water
to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes;
In a large skillet, brown onion and
ground beef over medium heat. Add spaghetti sauce, and simmer 15
Preheat the oven to 350 degrees F (175
degrees C). Spray 2 8x8 inch pans with non-stick cooking spray. Layer as
follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of
Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella
cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and
remaining mozzarella cheese.
Bake covered for 30 minutes in the preheated oven, or until cheeses are melted
oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with
parchment paper (for thicker bars use a 9x13 pan). Beat first four
ingredients until creamy. Blend in bananas and vanilla for one minute.
Add dry ingredients and blend for one minute. Stir in nuts and spread in
pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm
but not hot and frost with Browned Butter Frosting (recipe below)
the Browned Butter Frosting: Heat butter in saucepan over medium heat
past the melting point until it is boiling and a delicate brown. Remove
from the heat and immediately add the remaining ingredients. This should
be thicker than a glaze and thinner than frosting. Using a spatula
smooth over the top of the Monkey Squares immediately. The frosting will
be easier to spread once it's on the warm bread.
2 packages, uncooked, peel and eat shrimp (31-40 count)
1 stick butter
2 lemons, washed and sliced thin
1 packet Italian Dressing and Seasoning Mix
Preheat oven 350 degrees. Make sure shrimp is thawed out, if you bought
them frozen. Lay sliced lemons down in 13x9 casserole dish. Peel
shrimp, if desierd. Place uncooked shrimp on top, spreading evenly. Pour
butter over top of shrimp. Sprinkle Italian seasoning all over shrimp.
Bake uncovered 15 minutes. You could even broil for a few minutes to
sort of caramelize the Italian dressing on top. No more than 2 minutes
1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed
1 medium onion, diced
1 (1 oz) packet taco seasoning
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells
1 1/2 cups shredded cheddar cheese
Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5
minutes until soft. Add beef and taco seasoning, cooking until meat is
browned. Add beans and salsa. Mix well and let cook for a couple of
minutes so that the flavors can meld and the mixture can thicken.
In a large 9x13" baking pan, line up all the taco shells. Fill each one
with a couple of scoops of the beef mixture and pack down into the
shell. Repeat until all the shells are filled. Top each taco with
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, hot sauce, or whatever you like!).
prepared fruit (raspberry or strawberries)
1/4 cup lemon juice
MCP Pectin (Must be MCP Pectin this is the secret)
sugar, measured into separate bowl
RINSE clean plastic containers and lids. Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a
time. Measure exactly 3-1/4 cups crushed strawberries into large bowl.
Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every
5 min. Stir in corn syrup. Gradually add sugar, stirring until well
blended. Stir an additional 3 min. or until sugar is completely
dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2
inch of tops. Wipe off top edges of containers; immediately cover with
lids. Let stand at room temperature 24 hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1
year. Thaw in refrigerator before using.
* How to Measure Precisely:To get exact level cup measures of sugar,
spoon sugar into dry metal or plastic measuring cups, then level by
scraping excess sugar from top of cup with straight-edged knife.
** Best canning/freezing supplies are at Allen Grocery. (Springville Utah)
***DO NOT DOUBLE RECIPE*** (the pectin will not set properly if doubled)
Start by preheating your oven to 325 degrees. Rinse your chicken
breasts in water and then cut into cubes. Season with salt and pepper to
taste. Dip chicken into the cornstarch to coat then dip into the eggs.
Heat your 1/4 cup oil in a large skillet and cook your chicken until
browned but not cooked through. Place the chicken in a 9x13 greased
baking dish. Mix all of your sweet and sour sauce ingredients in a bowl
with a whisk and then pour evenly over the chicken. Bake for one hour
and during the baking process you will need to turn the chicken every 15
Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
you're ready to cook- take the bag out of the freezer the night before
and let it defrost in the fridge. The next morning dump the bag into the
crockpot and cook on low for 6-8 hours. If you're going to be longer
just add a bit more water so it doesn't dry out. Serve with fresh slice
green onions and rice. Yum!
Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand
for 30+ minutes. (This draws all the water out of the cucumbers, so
either put it on a plate to catch the water or in the sink. I like it on
a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.
In a small bowl whisk together all the dressing ingredients. When you
are ready to serve, rinse the cucumbers to get all the salt off and
drain. Add to tomatoes and onions. Toss with dressing
I started this blog a few years ago because I was tired of trying to organize all my recipes. I never knew what cookbook the recipe I was looking for was in and I would spend hours thumbing through books and papers trying to find the one I was looking for. I don't cook anything fancy, just simple homemade food that our family enjoys. If me or my family won't eat it then you won't find the recipe on my blog. I am not blogging for fame so the recipes may be posted randomly. I only post recipes that I have tried and we will be making again. I hope you enjoy our collection of our family's favorites recipes. ~Krista C.