One Made Up As You Go Along

My Dad and Older Bro have been gone to Europe for a week now, and my Mom had been staying here until today. She left to go pick up my Gramma and spend a few days in the Thumb area, so that they can shop in Birch Run! While she was here there was a lot of cooking going on around here...mostly items that are already posted here, but this recipe is one that my Momma made up herself! I've got to say that it is definitely a keeper and was oh so yummy in the tummy!

This can be served as either a Main Dish (add a few more meatballs) or a delicious side.

We shall call it:

BAKED ZUCCHINI

INGREDIENTS:
1 Large Zucchini; skinned and sliced 
1 Jar Chunky Pasta Sauce of Choice
7 Frozen Meatballs; halved
1 C. Shredded Cheese
Parmesan Cheese

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place some of the Pasta Sauce in the bottom of the dish. Layer some Zucchini on top. Sprinkle on some Shredded Cheese. Add more Pasta Sauce, the rest of the Zucchini, the Meatballs and the rest of the Pasta Sauce. Top with remaining Shredded Cheese and sprinkle with Parmesan Cheese. Bake for about 1 hour.

This is so delicious, and is also great re-heated. If you can find a Zucchini I highly reccomend it! :)

An Item I've Been Craving...

The credit for this recipe goes entirely to my friend J! I have been craving this yummy casserole for a few days now, and since she's too far away to make it for me, I pestered her for the recipe! :) It's in the oven baking right now and I can almost taste it.

This is a new take on an old Breakfast favorite...I don't particularly care for the other way anymore. This is definitely the way to go.

SAUSAGE EGG CASSEROLE

INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)

Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through. 

This is a great comfort food for a chilly Fall night like it is tonight in Michigan. And the best part is that it doesn't take long to put together either! Give it a try, I would love to know what you think of it.

I Think I Have A New Dangerous Favorite!

Oh Pinterest why must you tempt me so? I have an obsession with ALL things Pumpkin, and today I tried a new recipe and it has just added to my obsession! I also like Molasses Cookies...so when I found a recipe that combined them, I HAD to try them! Ooooooh-Weeee, let me just tell you how DELICIOUS these cookies are! There are soft, and a little cakey but still very much a cookie! I will definitely have to make them again.

PUMPKIN MOLASSES COOKIES:

INGREDIENTS:
2 1/3 C. Flour
2 tsp. Baking Soda
1/2 tsp. Salt
1 Tbsp. Pumpkin Pie Spice
1/4 tsp. Black Pepper
8 Tbsp. Butter; at Room Temperature
1 C. Brown Sugar; Packed
1/4 C. Molasses
2/3 C. Pumpkin Puree
1 Large Egg
1/2 C. Sugar for rolling

Whisk together the Flour, Baking Soda, Salt, Pumpkin Pie Spice and Pepper. In a stand mixer with a paddle attachment, beat the Butter on medium speed until creamy and smooth. Add the Brown Sugar, Molasses, and Pumpkin Puree; beat for 2 minutes, scraping down the sides. Add the Egg and beat for 1 more minute. Reduce the mixer speed to low and add the dry ingredients; mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix by hand to avoid overbeating. The dough will be very soft. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for  at least 1 hour (I refrigerated for about 3 hours). Preheat oven to 350 and line a baking sheet with parchment paper. Put the Sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces. Roll each piece into a ball and roll in the bowl of Sugar to coat. Use the bottom of a glass to flatten each cookie to 1/2 to 1/4 inch thick. Bake for 12-14 minutes. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack.

These are just the perfect blend of pumpkin and spices. Beware you WILL be addicted! :) ENJOY!

A Yummy Crock-pot Meal

Tonight is a crock-pot kind of meal day! It's a crock-pot version of an old American Classic...the Bacon Cheeseburger! I can't wait to try it!

BACON CHEESEBURGER SOUP:

INGREDIENTS:
1 Lb. Frozen Shredded Hashbrowns
1 1/2 Lb. Velveeta Cheese
1 Lb. Ground Beef; browned
8-10 Slices Bacon; cooked and crumbled
32 oz. Chicken Broth

Brown the Ground Beef and drain the grease. Dump into crock-pot. Cook the Bacon and crumble; dump into crock-pot. Place the Velveeta Cheese and Hashbrowns in the crock-pot, cover with the Chicken Broth and cook on low for 4-5 hours. 

I will be serving ours with some hard rolls. I'm looking forward to supper tonight!

A Tasty Breakfast Treat

Once again Pinterest came to the rescue! After a long week, and a successful Garage Sale I decided that for my last day yesterday that I would make a great breakfast. This is what I chose:

MONKEY BREAD:

INGREDIENTS:

2 tubes Pillsburry Buttermilk Biscuits

5 Tbsp. butter, melted

3/4 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

1/2 C. packed light brown sugar

1 tsp. cinnamon

1/4 C. chopped pecans, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

A Meal Fit For The Day After Thanksgiving...Or Today!!!

Of course the credit for tonight's delicious supper goes to none other than Pinterest! :) This recipe is designed for all those yummy leftovers from Thanksgiving...but I thought, why not have it tonight! :) It was simple and easy and oh so scrumptious...we all loved it, and I'm sure that you will too!

CUBAN TURKEY PANINI:

INGREDIENTS:

Ingredients:
1 bun (sliced in half) (I used a Crusty French Bread and it worked GREAT!)
1 Tbs. mayonnaise
1 tsp. dijon mustard
1 Tbsp. Cranberry Sauce (I used much more than this! :) )
2 slices Roast Turkey Breast (I used the Carving Board lunch meat kind)
2 slices swiss cheese
2 slices smoked ham
2 slices dill pickle

Directions:
1. Assemble the sandwich and brush the outside with a bit of oil.
2. Grill the sandwich until golden brown on both sides, about 1-2 minutes per side.

I recommend spraying the pan with Cooking Spray as well! Enjoy! :) 

A Delicious Fall Meal

The weather is getting colder in MI, and I for one can tell that Fall is officially here. I have a COLD and I'm NOT happy about it! But I will push through this, as I do each and every Fall...better get it out of the way now than later I guess.

My parents are coming for Sunday dinner today, and I decided to prep a nice Fall meal in the crock-pot. If you've been to my blog more than once you know that A. I LOVE my crock-pot...and B. I am addicted to Pinterest! That addiction hasn't failed me yet, and I'm sure that today will be no exception.

CROCK-POT PORK ROAST WITH SWEET POTATOES & APPLES:

INGREDIENTS:
2 1/2 Lb. Pork Roast
2 Fuji Apples; cored and chopped
2 Medium Sweet Potatoes; peeled and chopped
1 Medium Onion; chopped in large pieces
1 Tbsp. Minced Garlic
1 C. Apple Juice (or white grape juice or water)
1 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Ground Cinnamon
1/2 tsp. Basil
1/2 tsp. Rosemary

Spray the bottom and sides of crock-pot. Place half of the Apples, Sweet Potatoes and Onion in bottom. Top with Roast and Apple Juice. Sprinkle the Garlic, Salt, Pepper, Cinnamon, Basil and Rosemary over top of Roast. Place the rest of the Apples, Sweet Potatoes and Onion on top. Cover and cook on LOW for 6-8 hours or HIGH for 3 1/2 to 4 1/2 hours. Remove Roast and some of the juices. Remove Sweet Potatoes, Apples and Onions to large bowl and mash with a Potato Masher; serve as an instant side to the roast.

Even though  I have a cold, I can still smell a little bit and this smells wonderful while it's cooking!