Tierney Baked Beans

Yield:6-8  servings

Ingredients

1 TBSP dried onion [ 1 large onion, diced]

2 (16-ounce) cans pinto or kidney beans [or combination thereof], drained and rinsed

1 TB [ or a tad more, to taste] prepared yellow mustard

1/4 cup light brown sugar, [ or a tad more, to taste]

1/4 cup ketchup

2 TBSP favorite BBQ sauce

1/4 cup maple syrup or molasses

1 TB lemon juice, [ or a tad more, to taste]

1 cup water

1/3 cup bacon bits

Directions

cook all together, covered, for 60-90  minutes on med-low, stirring occasionally.

Skillet Veggie [sorta] Lasagna

*Serves 6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes [I used petite]
1 8 oz. can tomato sauce
1 cup water [depending how saucy you like your sauce]
10 curly-edged no bake lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
Spinach- 1 cup frozen or 2 cups fresh baby spinach
1 tsp: basil [or marjoram] , thyme, and salt
2 tsp dried oregano
12 oz. ricotta cheese [ I used cottage cheese]
1 cup freshly grated Parmesan cheese
1 cup sliced Mozzerella

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato sauce, tomato juice and water mixture, herbs, and salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

**Stir in veggies,  cook, stirring now and then, until noodles and squash are tender, about 10 minutes. Add half of the ricotta or cottage cheese and Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta or cottage cheese over the noodles, and sprinkle with Mozzarella cheese. Cover [if you have one] until all cheese is melted.

**Ok, ok, I have to confess, my children are P-I-C-K-Y, so I cooked all of the veggies except the can of petite diced tomatoes in a separate skillet.
...AND my husband prefers a bit of meat with his dinner, so I added 2 links of Johnsonville mild Italian sausage [In the end, I would have preferred it without, but that's just me] , cooked in water and well drained, to the veggies.  I separated out the kids' portion, then added the veggies to my husband and I's 2/3s.— thus the [sorta] in the recipe title.
My  prep looked more like this...

I added sliced mozzarella to each skillet.

Spanakopita Puff Pastry

This traditional Greek-style appetizer, [we eat it as a meal in itself], featuring seasoned spinach, cottage or feta cheese, and made simple and delicious by using store-bought puff pastry sheets.

Ingredients

1. 1 large onion, finely chopped (about 1 cup)
2. 1 package (10 ounces) frozen chopped spinach, thawed and well drained
3. 3 eggs 
4. 1/4 teaspoon garlic powder 
5. 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
6. 1/2 cup crumbled feta cheese** I use cottage cheese**
7. 1/2 cup freshly grated Parmesan cheese- or 3 TB powdered stuff
8. 1/2 tsp salt
9. 2 TB dried parsley flakes

Directions

1. Thaw pastry 20 minutes.
2. Heat the oven to 400°F. Use ungreased baking sheet or line with parchment paper
3. Combine Spinach, 2 eggs, cheeses onion, parsley, and seasonings in medium bowl. Blend well.
4. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 12 x12-inch rectangle. Cut the rectangle into 9 equal sized squares. Repeat with the remaining pastry sheet, making 18 rectangles in all. 
5. Beat the remaining egg and 1 tablespoon of water in a small bowl with a fork. Brush the edges of rectangles with the egg mixture.
6. Spoon a heaping Tablespoon spinach mixture onto the center of each rectangle.  Fold the pastry in half over the filling and crimp the edges with a fork to seal. Brush the pastries with the egg wash.
7. Bake the pastries for 20-25 minutes or until they're golden brown. Let the pastries stand for 10 minutes.

• I often just halve this recipe and that serves as a simple dinner for my husband and I. 
  Reheat leftovers in the oven at 350 for about 10 minutes.
  
  

Corn Casserole ala LeLe

This is my second posted variation of this tasty goodness. My sister in law, LeLe, made this for Christmas this year and it was so yummy I kept hankering for it for days on end afterward.

1 stick butter, melted

1 16 oz can of whole kernel corn, undrained

1 16 oz can of cream corn

1 box Jiffy corn bread mix
1 cup sour cream [ non-fat greek yogurt works GREAT too]

Mix all ingredients together.  Bake at 350 degrees F in greased baking dish:

9X9 inch: 45-55 minutes

8x8: 55-60 minutes

9x13 dish: 40 minutes

Cheesy Corn Casserole

As I am posting this, my mouth is literally watering. It's kinda embarrassing actually.

Cheesy Corn Casserole
found this at http://countrytimerecipes.alphamaids.com and of course I couldn't leave well enough alone. So here's my take on it.

1 8.5-ounce box corn-muffin mix (Jiffy)

1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)

1 16-ounce can cream-style sweet corn

1 1/2 cups Shredded Sharp Cheddar Cheese [I’m a cheese FIEND, so I erred on the side of excess]

1/2 cup (1 stick) melted butter,[I used coconut oil and it worked great]
1/2 tsp salt *optional*
1/2 tsp onion powder *optional* [

1 cup sour cream  [I used fat freek Greek Yogurt and it was wonderful]

3 eggs, beaten

Heat oven to 350 degrees. 

Combine all ingredients in a large bowl and pour into a 9 inch pie baking dish that has been sprayed with nonstick cooking spray. Bake for 50-55 minutes, until lightly browned.

Makes 10 servings.

Summer Squash Casserole

EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!

• 4 large squash thinly [1/4 inch] sliced (6 cups)

• 1/2 cup chopped onion

• 1 10 3/4 ounce can cream of chicken soup

• 1 cup Full fat sour cream

• 1 tsp salt

• black pepper to taste

• 1 cup shredded carrot [2 medium carrots]

• 3 cups Pepperidge Farm herb-seasoned stuffing mix

• 1/2 cup butter [1 stick], melted

**For  a little variation, try adding a bit of zucchini too**

**Optional: add 1 cup shredded sharp cheddar cheese to soup mixture

Preparation:

Cook squash,carrot and onion in frying pan on medium high stirring frequently for 10 minutes [until tender].  

Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies. 

 Add melted butter to stuffing and spread half of the stuffing on the bottom of a 9x 11 inch baking dish. Spoon vegetable mixture on top. 

Sprinkle remaining stuffing mixture over the top.

Bake at 350° until heated through, 30 minutes. 

Makes 6 servings. 

Summer’s End Vegetable Soup

5 servings of veggies a day, you say? Got ya covered.

Summer’s End Vegetable Soup
Ingredients

• 1 16 oz can diced tomatoes, undrained
• 2 cups tomato sauce
• 2 cups water
• 1 medium onion, chopped
• 2 tsp Worchestershire Sauce
• 5 cubes beef bouillon( or 2 TBSP veggie better than bouillon)
• 3 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 medium potatoes, peeled and quartered
• 1 can kidney beans [or white beans], drained and rinsed
• 2 medium carrots, sliced
• 1 cup frozen corn
• 1 cup cut green beans ( from can) [or frozen is fine]
• 1 cup frozen peas
• 2 celery ribs, sliced [1 cup]
• 1 cup sliced zucchini or yellow squash
• 1 cup fresh spinach leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup minced fresh parsley, or 1 TB dried flakes]
• * optional* 1 cup small macaroni pasta

Directions

• In large pot combine everything, simmer for 45-60 until all veggies are tender.
• Yield: 6-8 servings.
•  Really good garnished generously with freshly grated Parmesan Cheese!

Ziti with Asparagus

Ingredients:

1 large bundle of fresh asparagus – trimmed to 2” pieces
2 tablespoons butter
2 cloves garlic – minced
1/4 cup onion, chopped very small
1 cup chicken broth
1/2 cup dry white wine 
1/2 tsp salt

black pepper to taste
1/2 pound ziti
1 cup Parmesan – freshly grated

Instructions:
1. Trim the asparagus {Lop off about bottom 2 inches of the stalk—the tough part. Throw it away} set aside.

2. Into a large saute pan add butter, garlic and onion. Cook over low heat until garlic and onion are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.

3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.

4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.

5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips  and top with Parmesan!

Family Favorite Potato Salad

2 pounds Red or Yukon Gold potatoes cut in 1" squares

1 C mayo 

1 TBSP Prepared Yellow Mustard.
2 TBSP sweet pickle relish

2 stalks celery sliced thin

1/2-1 tsp onion powder (more to taste)

salt to taste [abt. 1 tsp]

1/2 tsp Paprika [optional]

DIRECTIONS:

Place eggs in the same pot with the potatoes to cook.  I use about 1 egg per pound of potato (or just slightly less)

---the eggs and the potatoes take about 10 minutes to cook once at a boil and the potatoes keep my eggs from cracking

boil, drain, etc...

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

My Mom's Awesome Cole Slaw

I have never had any coleslaw, anywhere that was better than my mom's recipe. So here you go!

My Mom's Awesome Cole Slaw

Ingredients

• 1 (16 ounce) bag coleslaw mix***

• 3/4 cup mayonnaise

• 1/4 cup sugar

• 1/2 tsp onion powder 

• 1/4 cup Apple Cider Vinegar

• 1/2 teaspoon celery salt

Combine all ingredients except cole slaw mix in a large bowl and combine well. Add the cole slaw mix and toss to coat.
Cover and refrigerate several hours or overnight to allow flavors to blend.
Serves 6-8

Summer Squash, Zucchini Parmesan, i.e. Italian Vegetable Medley

Squash , Zucchini Parmesan i.e. Italian Vegetable Medley
*Serves 3 or 4

• 2 TB butter or margarine
• 1 tsp salt, dash of black pepper
• 1/4 cup onion, diced very small [ or 1 TB dried minced- I tried it with onion powder and, bleck!- not so good]
• 1/2 tsp garlic powder, or 1 clove minced garlic
• 1 medium zucchini, sliced about 1/8-1/4 inch thick, in rounds or half moons
• 1 medium yellow squash, sliced about 1/4-inch thick, [ half moons cook faster]
• 1 medium ripe tomato, chopped
• 3/4 cup freshly grated parmesan cheese

In a medium pot toss in everything but the cheese. Simmer, covered, over medium heat for  7-10 minutes, stirring occasionally, until veggies are tender. Once tender, toss the hot mixture with the parmesan cheese and serve.

Thanks to Mel at melskitchencafe.com for the inspiration for this recipe, though I doctored it some. I admit I stole her photo, because mine just always look less than appetizing.

This is AWESOME with the  Chicken Parmesan recipe I have on here. I mean awe-some!!

Irish Potato Soup! 'Cause baby it's cold outside!

It's cold. It's raining. And, they're calling for snow tonight.
To me, this says that serious comfort food is the order of the day.
And nothing comforts better than cheesy goodness, and a wee bit o' the Irish--soup, that is!
with maybe a little of that other Irish later on...

Irish Potato Soup

~Ingredients~

    * 2 tablespoons butter
    * 1 cup chopped onion
    * 2 stalks chopped celery
    * 1 teaspoon minced garlic [2 cloves]
    * 4 good sized potatoes, or about 2 lbs, cubed [I leave the skins ON]
    * 3 cups chicken broth [3 cups water, 3 tsp chicken bouillon]
    * 2 cups shredded sharp Cheddar cheese
    * 1/2 teaspoon ground black pepper
  I like to add a carrot or 2 to mine as well. But that is completely optional and not traditionally Irish. But I'm Irish, so I say it counts!

~Directions~
In a medium-large pot, melt butter over medium-high heat. Add everything EXCEPT cheese and bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until soup is thick and only small chunks of potato remain.

Add cheese and stir until cheese is melted.

Garnish with cheese and green onion, if desired.

Cheesy Goodness Brocolli Casserole

Many moons ago a girlfriend of my brother's introduced our family to this delightful cheesy broccoli goodness and it's been a favorite recipe of mine ever since that first beautiful encounter with its amazing flavor combination and crunchy, buttery, Ritz cracker topping. Have some baking even as I type this in preparation for Thanksgiving-- Part Deux--dinner at my Aunt's house in about 90 minutes. Can't wait!  I'll no doubt have to restrain myself during the 40 minute drive to keep from shoving my fingers in and shoveling some in by the handful.

*This is a double batch*

16 oz Velveeta [or 1 cup 2% milk and 2 cups grated extra sharp cheddar cheese]
1 tsp garlic powder
2 cans cream of Mushroom soup [ Cream of Chicken can be used instead without noticeable difference to flavor]
2 pounds Broccoli Florets, Thawed
2 TB butter
1 large onion
2 sleeves of ritz crackers
4 TB butter for cracker topping

Saute onion in butter till soft, mix in soups and velveeta until well blend and melted. Stir in broccoli, coat well.
 Spread into 11x13 greased casserole pan.
Crush 2 sleeves of Ritz crackers, cut in 4 TB melted butter. Spread across top of broccoli mixture.
Bake uncovered, 350 degrees, for 30 minutes.



Tah dah! Greatness is yours!

Ultimate Divine Broccoli Casserole

Ultimate Divine Broccoli Casserole

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup mayonnaise

1/2 cup sour cream

1/4 tsp garlic powder [or a dash more if you love garlicy goodness!]

1/4 cup finely chopped onion

12 ounces shredded sharp Cheddar cheese

1/2 tsp salt

2 (10 ounce) packages frozen broccoli florets-- thawed

~Topping~
1 sleeve Ritz crackers, crushed.
1 or 2 TB margarine , melted and poured over crushed crackers, blend well.

**OPTIONS** you can add cauliflower to this or even a cauliflower/broccoli/carrot blend, and it's very , very good too! Thank you Aunt Diane for introducing me to that delectable wonder oh so many moons ago!! I almost ate the entire 9X13 casserole myself over a 3 day span of time, I kept going back so many times for more!


~DIRECTIONS~
1. Preheat oven to 350 degrees F . Grease a 9x13 inch baking dish.
2. In a medium bowl, mix together first 7 ingredients
3. Place thawed broccoli into a very large mixing bowl. Add goop mixture to broccoli, and stir together well. Spread mixture into prepared baking dish, and cover with Ritz mixture .
4. Bake, uncovered, for 30-45 minutes--until bubbly and lightly browned

Cheesy Squash Casserole

This recipe stems from the basics of a long time family favorite a family favorite at both Christmas and Thanksgiving dinners for as long as I can remember. I let a couple of other recipes I found online influence me a bit on this by adding the garlic and cheese, and experimenting with crushed Ritz crackers as the topping instead of the stuffing I've always had on it. 
I mean, really, can you go wrong with cheese or Ritz crackers? Not in my book.

Either way, it turns out, the results are delicious, and as in tonight's case when I found I had no stuffing in my pantry come cook time-- I now have options. I like options.
Cheesy Squash Casserole
1 lb yellow squash [ at least 3 or 4 good sized]
1 cup onion -[2 TBSP DRIED/minced onion]
1 large carrot shredded [ or 2 , if you're like me and love a good carrot]
1 tsp salt
~The Soup Mixture~
8 oz sour cream
1.5 cups shredded cheddar cheese - I use extra sharp cheddar
1/2 tsp garlic powder, and onion powder
1/4 tsp black pepper
~Topping~
1 sleeve crushed Ritz crackers cut in with 3 TB BUTTER

~Directions~
*Chop the squash and onion and shred the carrot.
*Cook all 3 in medium sized pot by just covering the squash, onion and carrot with water and salt.
*Bring to a boil and let cook until done but still firm—10 minutes.
*While these vegetables are cooking, in another bowl mix the sour cream, garlic, pepper, dash of salt, and cheese.
*Add veggies to sour cream mixture, stir well
*In greased 9X9  baking dish add veggies mixture, top with cracker goodness.
*Bake for 30 minutes uncovered, at 350 degrees until bubbly and the topping is lightly browned.

**to use broth instead of using condensed soup: save water used when boiling veggies together. Measure out 2 cups and add 1/3 cup flour to it. Whisk until all flour is completely blended in and simmer, whisking often to make sure it doesn't stick to the bottom of the pan, about 5 minutes until thickened.**

Tomato and Basil Pasta al Fresco

Tomato and Basil Pasta al Fresco
When you want something fantastically easy, light and healthy for dinner !

• 1 small box spiral pasta, or angel hair
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced [ 1 tsp garlic powder]
• 3 cups cherry tomatoes, quartered (about 1 1/2 pints) [ or 3 medium vine ripe—diced]
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup packed fresh basil leaves, torn [2 TB dried]
• 1/2 cup grated parmesan
• 1 or 2 TB balsamic vinegar [to taste]
• 8 ounces fresh mozzarella, grated (about 1 1/4 cups)
• **options: 1 cup small pitted black olives, and/or 1 cup shredded chicken
  

Cook pasta until tender but still firm to the bite, stirring occasionally as directed on box.

In a medium skillet heat the olive oil over medium heat. Add the garlic and basil, saute until fragrant, about 2 minutes. Add the tomatoes, salt, pepper, and Parmesan. Toss to combine. Serve topped with fresh grated mozzarella.

** Ok, ok , so I seriously simplified this by using garlic powder since the fresh garlic I used the first time was too intense. I put the olive oil in a coffee mug with the garlic powder , salt , pepper, and dried basil-- then heated then all together for 1 minute, stopping halfway through to stir.** You can use vine ripe tomatoes too and it's still fantastic. Even better cold after a few hours in the fridge.