Toasted Tuscan Walnut Squares

Toasted Tuscan Walnut Squares

1/2 c. walnut halves and pieces
1 pizza dough (we used the Pillsbury in a can, but Trader Joes would work, too)
2/3 c. pesto
9 oz frozen spinach (we just blanched 9 oz of fresh)
½ c. sun-dried tomatoes in oil, patted dry, cut into slices
½ c. drained artichoke hearts, coarsely chopped
1 c. crumbled feta (4oz)
1 c. shredded mozzarella cheese (4oz)

Heat oven to 400. Spread walnuts in ungreased pan. Bake 3-7 min, stirring occasionally, until light brown. Set aside.

Lightly spray large cookie sheet or 15x10x1 inch pan with cooking spray. Unroll pizza crust dough on sheet. Press dough to rectangle. Bake 8-10 min or until edges are light brown.

Spread pesto over crust. Top with spinach, tomatoes, artichoke hearts, feta and mozzarella.

Bake 8-15 min longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Mom's (and Nana's) Scalloped Potatoes

These are the cheesy potatoes that I grew up loving. I thought it was Mom's recipe, but she told me yesterday when we made them together that it was her mom's recipe. Since I have to have it all written down, I wrote while she cooked.

Mom's (and Nana's) Scalloped Potatoes

2 lbs. cheddar cheese, sliced in the food processor
5 lbs. potatoes, peeled and sliced in the food processor
Salt
Pepper
Parsley Flakes
3 cans evaporated milk

In the bottom of a big pan (like one of those disposable ones), spray with oil. Put one can of evaporated milk in the bottom. Layer with potatoes, salt, pepper, parsley flakes, cheese and then repeat all. Keep potatoes moist with evaporated milk throughout. Bake 350 for 1 hour and then turn so that the cooked top gets distributed underneath. Bake 45 more minutes and turn again. Bake until done (about 15 more minutes).

Stuffed Cornbread Chicken

This was delicious and (brace yourselves), SIGNA HAD SECONDS!!!

Stuffed Cornbread Chicken

1 (8 oz.) pkg. corn bread stuffing mix
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. milk
3 1/2 to 4 pound chicken pieces

Combine stuffing mix and melted butter, toss well.

In another bowl, mix soup and milk. Dip chicken into soup mixture, then into stuffing mixture, pressing stuffing on with hands to coat.
Place on ungreased baking pan.

Bake at 375 degrees for 1 hour.

Ranch Chicken Wraps

Ranch Chicken Wraps

1 can jumbo biscuits
2 Tablespoons olive oil
1 envelope ranch dressing
3 chicken breasts, sliced and cooked
2 Tablespoons melted butter
1/2 cup sour cream
1/2 cup mayonnaise

Preheat oven to 350 degrees. Prepare 15x10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

NOTE: The ranch envelope stuff was overkill. Too salty and not something I normally have anyway. Next time I'll use seasonings I have already.

Smokey Mountain Chicken

This one was a hit. We all loved it.

Smokey Mountain Chicken

4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
4 slices ham
4 slices Monterey Jack cheese
1/8 cup chopped green onion for topping
1/4 cup chopped tomatoes, for garnish

Directions
1 Preheat oven to 350 degrees F (175 degrees C).

2 Place chicken breasts in a lightly greased 9x13 inch baking dish.
Season with pepper, garlic powder and Italian seasoning to taste. Bake
seasoned chicken in the preheated oven for 20 to 30 minutes or until
cooked through and juices run clear.

3 When chicken is done, remove from oven and pour on barbecue sauce.
Layer each breast with slice of ham, then slice of cheese. Return to
oven and continue to bake for 5 minutes or until cheese has melted.
Remove from oven and top with chopped green onions and tomatoes.

Lasagna

I wanted to make a new lasagna recipe last week, but no days had enough time for me to prepare AND bake it in time for dinner. But then I remembered that I have the best husband in the world and so he made it. It was the best ever.

Lasagna

2 lbs ground beef
1 lb ground pork sausage
2 28oz cans whole tomatoes, drained and quartered lengthwise
2 12 oz cans tomato paste
4 teaspoons chopped garlic
3 teaspoons oregano
2 teaspoons basil
1 teaspoon salt
2 cups ricotta cheese
1 cup grated parmesan cheese
12oz mozzarella cheese

Brown the beef and pork sausage separately, drain. Add the tomatoes, tomato paste, garlic, oregano, basil and salt. Heat until boiling, reduce heat and simmer for 15 minutes.

Preheat oven to 350 degrees. Stir together ricotta cheese and 1/2 cup parmesan cheese.

In an un-greased 13x9x2 dish, alternate layers of noodle, sauce, parmesan and ricotta mixture and then the mozzarella. You should end up with three layers. Use any remaining meat sauce to fill in the sides and top of the dish. Sprinkle with remaining mozzarella cheese and parmesan cheese.

Bake uncovered for 45 minutes. Let stand for 15 minutes so it firms up before cutting it.

Breakfast Burritos- for the freezer

Breakfast Burritos

12 eggs
2 tblsp butter
1/2 lb bacon
1/2 c salsa
2 c cheese
24 tortillas

Scramble the eggs and add the bacon and salsa. Warm the tortillas and then add 1/2 cup of the egg mixture. Sprinkle with cheese and then roll up into buritto. Freeze on cookie sheets and then wrap individually. To heat, wrap burrito in paper towel and microwave for 1 or 2 min. (until hot).