Monday, March 2, 2015

Baked Pasta with Spinach and Sun-Dried Tomatoes

Ingredients:
· 1 (7-ounce) jar of sun-dried tomatoes in oil, chopped , oil reserved
· ½ cup all-purpose flour
· 2 cups milk
· 2 cups shredded mozzarella cheese
· 1 cup crumbled feta cheese
· 1 teaspoon salt
· 1 teaspoon pepper
· 2 cups fresh baby spinach
· 1 (16-ounce) package rigatoni pasta, cooked according to package directions

Directions:

1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
2. In a large Dutch oven, heat sun-dried tomatoes with reserved oil over medium-high heat. Add flour, stirring well to remove any lumps. Cook until flour mixture thickens, 2 to 3 minutes. Add milk, stirring to combine. Cook, stirring frequently, until mixture thickens and is smooth, 3 to 4 minutes.
3. Add mozzarella, feta, salt and pepper; stirring well. Add spinach and stir. Add pasta and combine well. Spoon into prepared dish.
4. Bake 30 minutes or until bubbly and lightly browned.

Friday, February 27, 2015

Blueberry Buttermilk Cobber

You all know I am a fan of slow cooker desserts ever since I discovered the Slow Cooker Heavenly Chocolate Dessert.  So when I was thinking about a dessert for this week, I thought about a cobbler ... and blueberries.  This would be perfect for Sunday lunch.  Just mix it up and turn it on before you go to church and as soon as you get home, turn it off and take off the lid.  It will be done just in time!  And do not forget the vanilla ice cream ... in generous scoops.  :)

Ingredients:
· 5 cups blueberries
· ½ cup firmly packed brown sugar
· 2 tablespoons plus ¾ cups all-purpose flour, divided
· 1 lemon
· ¾ cup self-rising cornmeal
· 1/3 cup white sugar
· 1 egg
· 2/3 cup buttermilk
· 4 tablespoons unsalted butter, melted
· Vanilla ice cream

Directions:

1. Place the blueberries in a lightly greased medium slow cooker. Sprinkle with brown sugar and 2 tablespoons flour.
2. Grate the zest of half of the lemon and squeeze 2 tablespoons of the juice onto the blueberries. Toss gently to combine.
3. In a medium bowl, whisk together the remaining ¾ cup flour, cornmeal, and white sugar. Make a well in the center and add the egg, buttermilk and butter. Stir until just mixed and drop spoonfuls of the batter onto the blueberry mixture.
4. Cover and cook on high for 3 ½ hours. Turn off the heat and uncover. Let stand for 1 hour before serving with generous scoops of vanilla ice cream. 


Thursday, February 26, 2015

Crock Pot Cube Steak and Gravy

With all of this nasty weather I sure was glad that I had some things to go in the slow cooker this week.  I've been wanting to make this cube steak and gravy recipe forever so I thought this was a good time to load us up with some comfort food.  And heavens, it was super easy and the meat was oh so tender and tasty.  I served it up with some rice, green peas and a fruit salad.  Snow day meal perfection!

Ingredients:
1 package cube steak
2 cans (10.75 ounce) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and pepper to taste

Directions:
1.  Put one layer of cube steak in slow cooker.
2.  Mix together mushroom soup, onion soup mix and water.  Pour between the layers of meat and on top of last layer.
3.  Cook on low 7-8 hours. 




Wednesday, February 25, 2015

Saucy Bean Medley

Ingredients:
· 1 ½ cups ketchup
· 1 medium onion, chopped
· 1 sweet red pepper, chopped
· ½ cup packed brown sugar
· ½ cup water
· ½ cup Italian salad dressing
· 2 bay leaves
· 1 tablespoon cider vinegar
· 1 teaspoon ground mustard
· Pepper, to taste
· 1 (16-ounce) can kidney beans, rinsed and drained
· 1 (15.5 ounce) can black-eyed peas, rinsed and drained
· 1 (15.5 ounce) can great northern beans, rinsed and drained
· 1 (15.25 ounce) can whole kernel corn, drained
· 1 (15.25 ounce) can lima beans, rinsed and drained
· 1 (15.25 ounce) can black beans, rinsed and drained

Directions:

In a 5-quart slow cooker, combine ketchup, onion, pepper, brown sugar, water, salad dressing, bay leaves, cider vinegar and mustard. Stir in remaining ingredients. Cover and cook on low for 5-6 hours or onion and pepper are tender. Discard bay leaves.

Tuesday, February 24, 2015

Tuesday's Tip

It seems like no one is neutral about cilantro. You either love it or you don’t. If you don’t like cilantro and a recipe calls for it, substitute fresh parsley leaves or finely chopped spinach in its place. Problem solved!