Cheeseburger Macaroni Skillet!

This "Cheeseburger Macaroni Skillet" is one of those recipes you only have to use one skillet to make, so clean up is a breeze!  This is like a from scratch Hamburger Helper, but it tastes so much better!

 If you are feeding big appetites on a budget, this is a winner, because it makes a huge amount and it's very filling!   It's just good old comfort food.

 Here is what you will need:

1  lb. ground chuck

1 medium sweet onion, diced

1 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. elbow macaroni, uncooked

3 cups milk

8 oz. Velveeta cheese, cubed

1 cup sour cream

2 cups shredded cheddar cheese

In a large oven proof skillet, brown the ground chuck and diced onion.  Season with the seasoned salt, black pepper, and garlic powder.   Stir in the uncooked macaroni, milk, and Velveeta cheese cubes. 

Bring to a low boil, reduce heat to simmer, and simmer uncovered for about 10 - 15 minutes or until the macaroni is tender and the cheese has melted.

 Turn the heat off and stir in the sour cream until it is all incorporated.  It's a good idea to temper the sour cream by stirring a little of the hot mixture into it until it is warmed up, that way it doesn't break when you add it.

Sprinkle the top with the 2 cups cheddar cheese.  Place in a 375 degree oven for about 15 -20 minutes or until the cheese is melted and starting to brown.  Serve with a salad and bread and dinner is done!  

Cheesy Skillet Pizza Casserole!

 

This "Cheesy Skillet Pizza Casserole" is one of those one skillet meals that I just love, because they are so easy and cleanup is a breeze.  Sometimes, we just need something easy we can do in a short time and not mess up the whole kitchen doing it!   This one doesn't even require a separate pan for the pasta and the results are so good!  

 Here is what you will need:

 

1 lb. ground chuck or beef

1 medium sweet onion, diced

1/2 green or red bell pepper, diced

1 (32 oz.) jar of your favorite spaghetti sauce

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. Greek seasoning (optional)

1 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1 Tbs. sugar

2 cups (around 8 oz.) dried rotini or penne pasta (not cooked)

2 cups water

1/2 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

1 cup pepperoni slices

1 cup shredded cheddar cheese

 

Brown the ground chuck or ground beef, you all know I only use ground chuck, in a large, oven proof skillet that has a lid.  Add the onion and green pepper and saute until they are soft.   Drain any excess grease.

 

Add the spaghetti sauce, seasonings and sugar.  I like the flavor of the Greek seasoning in this, but if you don't have it, it can be left out.  You might add a pinch more garlic powder and salt.   I always add sugar to any tomato based sauce, it just cuts the acid some. 

 

Add the pasta, uncooked and the water.   Stir well and bring to a boil.  Turn the heat down low and cover.   Simmer for about 15 to 20 minutes until the pasta is just tender.  If it seems too thick add just a bit more water.  This depends on the pasta you use to some degree.

 

Sprinkle the top with the Parmesan cheese and then the Mozarella cheese.  Evenly lay the pepperoni slices over the cheese.  Sprinkle the top with the cheddar cheese.  

 

 Place in a 350 degree oven, uncovered for about 15 to 20 minutes or until the cheese is just starting to brown.

 

Serve with salad and maybe some garlic bread and dinner is served!  Wasn't that easy?

 

 

 





Mexican Chicken Alfredo!

This is a great casserole that you can put together with just a few basic ingredients.  The flavor is a real family pleaser.  Everyone, even picky children, will love it.   This calls for diced chicken breasts, so you can even use a rotisserie chicken or leftover chicken from another meal.  I like to roast mine drizzled with a little olive oil and some of the taco seasoning and then dice them.  This recipe also uses some convenience items so it is a very quick meal that can be prepared at the last minute.

 

Here is what you will need:

 

10 oz. rotini pasta, cooked al dente (could use penne or even elbows also)

3 cups chicken breast meat, chopped

1 medium sweet onion, diced

3 Tbs. butter

1 (24 oz.) jar Alfredo sauce

1 cup evaporated milk

1 (10 oz.) can Rotel tomatoes, undrained 

2 cups cheddar or Mexican blend cheese, shredded and divided

1 pkg. taco seasoning mix

1//2 tsp. seasoned salt

1/4 tsp. black pepper

3 to 4 dashes of hot sauce (optional)

 

 

For the chicken in this, I roasted some chicken breasts in the oven that I drizzled with olive oil and then sprinkle with a little of the taco seasoning packet (about 2 tsp.).  Save the rest of the taco mix for the casserole.  You can also use a rotisserie chicken or leftover chicken breasts.  4-5 boneless chicken breasts will give you plenty of diced chicken for this recipe.  I think the flavor of  roasted chicken in casseroles like this is just better than boiled or poached.

 

Cook the pasta according to the package directions minus about 1 -2 minutes so that it is al dente, since you will be baking this.  Drain.  10 oz. is just a little more than 1/2 of a 1 pound box.

 

Saute the onion in a skillet in the 3 tablespoons butter.  Next, combine the pasta, diced chicken, sautéed onion, Alfredo sauce, Rotel tomatoes, evaporated milk, taco seasoning, seasoned salt, pepper, and 1 cup of the shredded cheese.  If you like spicy add a little hot sauce.  I used Tabasco.  If you are cooking for children or those who don't like too much heat, leave it out.  The Rotel and taco seasoning will be enough for them..

 

Pour all into a casserole dish that has been sprayed with nonstick spray.  Sprinkle the top with the other cup of cheese.  Place in a 350 degree oven and bake for 35 to 40 minutes or until the top is just browning and starting to bubble around the edges. 

 

Serve with a salad and bread and sweet tea of course,  and you have dinner!

 

 

***This recipe can be easily doubled for two casseroles or one large one for bigger families or company.  

 

 

 

 





Amish Macaroni Salad!!!

I have had several requests for a recipe for this "Amish Macaroni Salad"!!!   I think people across the country are familiar with it, because Walmart sold a version of it in their deli.  I am not sure whether they still do or not!   I love a good pasta salad, especially in summer, and this is a really delicious one!!!  I have adapted the recipe a little so that it is probably a little more seasoned the original, but not overly so still!!!  

This is so good to keep on hand in the fridge for summer for  lunch or to serve with a sandwich and it's also great to take to potlucks and cookouts!!!  This holds up well for a few days in the fridge!!!  

Here is what you will need:

2 cup uncooked elbow macaroni

2 Tbs. butter

4 hard boiled eggs, peeled and diced

2 Tbs. sweet pickle relish or minced Bread and Butter pickles

1/2 cup sweet onion, diced

1/2 cup red or green bell pepper, diced

1/2 cup celery, diced

1 tsp. seasoned salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. celery seed

1/4 tsp. garlic powder

1  1/2 cups mayonnaise

1 Tbs. yellow mustard

1 Tbs. vinegar

1/4 cup sugar

Cook the macaroni according to the package directions.  Be sure to salt the water liberally.  Drain well then place back in the pasta pan or a large mixing bowl.  Add the butter and stir so that it melts into and coats the pasta!   Add the diced hard boiled eggs!

Add the onion, bell pepper, celery and seasonings!  

In a separate bowl, stir together the mayonnaise, mustard, vinegar and sugar until the sugar dissolves. Pour over the pasta and stir to coat all of the salad ingredients!  

Pour into a large serving bowl.  I like to sprinkle the top with a little more paprika for color!  

Refrigerate to chill and then serve or I actually like it served as soon as you make it and it's a little warm!!!  This stuff is fantastic either way!!!  

Creamy Macaroni Salad!

 

 

It's getting to be that time of year for cookouts, family reunions and picnics and some of us love a good macaroni salad!   Now, there are good macaroni salads and there are mediocre macaroni salads and there are more in the latter category from my experience.  

The main reason most of them are not all that dazzling is that they don't have a good dressing on them.  The second reason is usually that they have weird stuff in them.   

 I don't really want weird stuff in my regular old macaroni salad.  I just want the basics.  I do want a good dressing on it though and not just a big glob of mayonnaise.

 

This one meets all of those criteria, but to be honest when I first saw the basic recipe I was skeptical.  It sounded a little weird.  I have adapted this recipe...a lot, to get this end result and if I do say so myself, it's a delicious macaroni salad. 

 It's flavorful and it stays really creamy even after it sits and marinades in the dressing, which is essential to the flavor and consistency.   Here is what you will need for this and no, I am not crazy...lol.  Try it, you will be amazed at how good it is.

 

 

1lb.  (16 oz.) box of elbow macaroni (or whatever you like, rotini or shells work good also)

salt

black pepper

1/4 tsp. garlic powder

1/4 tsp. seasoned salt

1 (14oz.) can of sweetened condensed milk (like Eagle Brand)

1 cup mayonnaise

1/2 cup sour cream

1/2 cup honey

1/2 cup apple cider vinegar (can use white if that's what you have)

1 Tbs. spicy brown or Dijon mustard

1 medium sweet onion, diced (Vidalia is great for this)

1 green bell pepper, diced

1 red bell pepper, diced

1 tsp. celery seed

 

Cook the macaroni in salted boiling water until just al dente or about 1 minute less than the directions give you.  Rinse and drain under cold water to stop the cooking process.

 

In a large bowl combine the macaroni, onion, and bell peppers.

 

In another bowl whisk together the sweetened condensed milk, mayonnaise, sour cream, honey, vinegar, mustard, garlic powder, seasoned salt, celery seeds and a pinch of black pepper (freshly ground is good).  

Whisk until smooth and pour over the macaroni and fold together.  This will seem sort of soupy and that is ok.  This needs to be refrigerated over night and served the next day for best results.  The pasta will absorb some of the dressing as it chills.  Stir well before serving.

 

Creamy Macaroni Salad!

 



Baked Spaghetti!

We love pasta and casseroles made with pasta, especially anything Italian.  This casserole is a great diversion from the usual spaghetti and sauce we all rely on a few times each month when we are trying to feed a family.   The great thing about this is also that it can be made ahead and baked later or even frozen.   Sometimes when we are having a spaghetti dinner, I just cook about double the usual amount and make this baked spaghetti for another dinner later in the week or freeze it for a day when I don't have time to cook.  

 Here is what you will need for this: 

1  1/2 to 2 lbs. ground chuck

1 medium onion, diced

1 Tbs. garlic, minced

1 jar (24 oz.) marinara or pasta sauce of your choice

1(6 oz.) can tomato paste

1 1/2 cup water

1 tsp. seasoned salt

1/2 tsp. black pepper

1 tsp. dried basil

1 tsp. dried oregano

1 Tbs. sugar

8 oz. spaghetti, cooked according to package direction less 1 minute (al dente)

2 Tbs. butter

16 oz. ricotta (can use cottage cheese)

1 cup sour cream

1 cup Parmesan cheese, divided

2 cups cheddar cheese

2 cups mozzarella cheese

Brown the ground beef, garlic and onion in a skillet.  Drain any excess grease.   Add in the pasta sauce, tomato paste and water and stir to mix well.   Add seasonings and sugar.  Cover and let simmer while you prepare the rest of the ingredients. 

 Mix the ricotta or cottage cheese, sour cream and 1/2 cup of Parmesan.   Mix the warm spaghetti that has been well drained with the 2 Tbs. of butter. I like to break the spaghetti in half before boiling it for this, so that it cuts out easier after baking. The butter keeps the spaghetti from clumping and getting dry while baking.   Spread the spaghetti evenly in a 9"x13" baking pan that has been sprayed well with nonstick baking spray.   Spread the ricotta cheese mixture evenly over the pasta.

 Sprinkle with 1 cup cheddar and 1 cup Mozzarella.  Ladle the sauce evenly over all.

Sprinkle with the other 1/2 cup Parmesan cheese, 1 cup mozzarella and the other 1 cup cheddar.  Cover with foil and bake for 30 minutes at 350 degrees.   Uncover and bake for an additional 25-30 minutes or until the cheese is just starting to brown and bubble.

Baked Spaghetti!

Johnny Marzetti...Kentucky Style!

When I was kid we played outside and when I say that, I mean we played outside all day long from the time we got up to dark and sometimes even after dark.   We played at other kids houses and they played at ours, but my mother had a rule that you could not go inside any one's house no matter what. If she found out you went in any one's house, you would not be allowed to go back.  I am sure other parents loved her rule and looking back it was a smart rule to make. 

One day I was playing with some kids who I usually didn't play with, but the older of the two and I had two loves...softball and gymnastics, so we gravitated to each other.  They wanted me to come in their house so I could see their rooms and such.  I hated to say my mother would kill me if I went inside, so I decided to take a chance and go in for just a peek. 

As soon as that door came open, a smell that was like heaven on earth hit me right in the face.   It was tomatoes and garlic and cheese and I was always hungry no matter how much I ate back then.  I guess I just blurted out,  "What in the world is that I smell cooking?"    Their mother said,  "We are having Johnny Marzetti for dinner".     I said, "Who is he?"  They all looked a each other and died laughing and I was still confused.  Had a Johnny Marzetti moved in nearby and I had missed it?  Why were they laughing at me? 

 They explained that is was a casserole called Johnny Marzetti. I had never heard of food named after a man...very strange.  I asked what was in it, because I knew I needed to have my mama cook this.   They had the recipe and showed me what all went in it and I took it all in.  I was always very curious about food and recipes, even then.  

From what I understand Johnny Marzetti originated in Columbus, Ohio at Marzetti's Italian restaurant back in the 1920's maybe.  Some say the owner had a brother named Johnny he named the dish after. 

 It's theorized it was a way to use up the red sauce that was left over.   There are so many recipes for it now and my version is my own, but they all have meat sauce, pasta, onion, green pepper and some form of cheese in common. 

This is a budget stretcher and makes a box of pasta and  a pound of ground beef go a long way!  In these economic times, we all need more of these dishes. 

Here is what you will need:

 1 lb. ground beef, 1 jar or can spaghetti sauce of our choice, 1 can tomato paste, pasta, mozzarella cheese, cheddar cheese, pepperoni, salt, pepper, garlic powder.

Ingredients:

1 lb. ground beef or chuck

1 cup pepperoni slices

1 jar or can pasta sauce ( I used Ragu Sweet Basil and Sun dried Tomato)

1 lb. pasta

1 small can tomato paste

2 cups water

1 Tbs. sugar

1 cup Parmesan cheese

1 cup Cheddar cheese

2 cups Mozzarella cheese

1 cup onion chopped

1/2 cup green pepper chopped

1 tsp. salt

1/2 tsp. pepper

1 tsp. basil

1 tsp. garlic powder 

You can use 2 jars of pasta sauce instead of the tomato paste and water.  I think the tomato paste makes a richer meat sauce.

Cook the pasta just until al dente.  You can use just about any pasta you have on hand...penne, rotini, even egg noodles work well.  Pour them into a large casserole dish you have sprayed with cooking spray.

Brown ground beef with onion and green pepper. Drain any fat off.  Sprinkle with salt, pepper, and garlic salt.  Add pasta sauce, tomato paste, water, sugar and basil.   Stir and bring to a low simmer.  Simmer for about 20 minutes.

 Pour the meat sauce over the pasta and sprinkle with Parmesan cheese.

Sprinkle with mozzarella cheese and cheddar cheese.


  

Layer pepperoni on top of cheese and sprinkle with Parmesan cheese again. Bake in a preheated 350 degree oven for about 30 minutes or until bubbly and starting to brown.

Johnny Marzetti...KY style!



Slow Cooker Creamy Italian Chicken!

This is absolutely one of the easiest yet most delicious recipes you will ever try!   My son has decided it's in his top 10 favorites!   Either he was just really hungry for some home cooking on the night I served it or it's amazing!   This is very tasty and a real family pleaser!

 Here is all you need:

6 boneless skinless chicken breasts

black pepper

seasoned salt

1 pkg. dry Italian dressing mix

2  (10.25 oz,) cans cream of chicken soup

1  (8 oz. pkg.) cream cheese (softened)

1/2 cup grated Parmesan cheese, divided

1 cup water

1 cup shredded mozzarella cheese

6-7 slices of bacon cooked crisp

Place the chicken breasts in the bottom of a large slow cooker you have sprayed with nonstick spray. You can even use frozen chicken if that is what you have or use fresh chicken.  Sprinkle with a little black pepper and seasoned salt to taste. 

Go light on the seasoned salt because of the sodium in the soup.   Sprinkle with the dry Italian dressing mix.   You can used something like Good Seasons or I just used a Kroger brand and it was really good.

In a separate bowl, mix the soups and cream cheese and pour over the chicken.  Sprinkle the top with half of the Parmesan cheese.  Pour the one cup water around the edges of the slow cooker.  

Place the top on and set to cook for 8 - 10 hours on low or 4 -6 on high.   All slow cookers cook at different temps so go by your experience with yours.  If it's older, it might take the longer cooking time.   The newer ones will be fine with the lower cooking time.  

When it's done, break the chicken into large pieces and stir the gravy to blend well.  If you want it with a little more gravy, add a cup of milk and heat through.   Right before serving sprinkle with the rest of the Parmesan cheese, the shredded mozzarella cheese and bacon.  

Serve over pasta, rice or with mashed potatoes!    This is also good served over a baked potato.


 I served by placing penne pasta on a large pasta plate and then spooning the chicken and sauce over it and finished it with the shredded mozarrella cheese and bacon!  

 It was wonderful!  Add a salad and garlic bread and dinner is complete!  Hope you enjoy this!!! 



Four Cheese Barbecued Chicken Pasta!

I really love barbecue and the taste of barbecue sauce.  I have rarely met a barbecued 'anything' I didn't like.  Of course, some barbecue is far superior to others and I do prefer my homemade barbecue sauce to the store bought, but I use the store bought sometimes also.

 I had some chicken breasts and I had some barbecue sauce and a taste for pasta of some kind, so I decided to try a barbecue chicken pasta dish.

 The results turned out better than I expected and even the pickiest of eaters loved it.  My husband, who doesn't care for a lot of barbecue sauce flavor even loved it and I ate some leftover for lunch today and it was even tastier.

 Here is what you will need:


3-4 boneless chicken breasts

1 bottle barbecue sauce of your choice

1/2 can or about 1 1/2 cups Coke

10 oz. pasta (bowtie, penne, rotinni)

1/2 stick butter

1/4 cup flour

3 cups milk

1 cup Parmesan Cheese

2 cups cheddar cheese  ( 1 for cheese sauce and 1 for topping)

8 oz cream cheese

6 slices Swiss cheese

8-9 slices bacon

salt

pepper

blackened seasoning

garlic powder

Sprinkle some chicken breasts with salt, pepper, garlic powder, and just a little blackened seasoning (optional).  You only need about three chicken breasts.  I cooked a whole package and will use the rest for another meal.  I am thinking about a barbecue chicken salad...yum! 

Pour 1/2 can of Coke over the chicken.  You can use Diet Coke.  Cover with any kind of barbecue sauce you like.  Bake in a preheated 350 degree oven for 50 minutes to 1 hour.  These were large so I cooked them for an hour.  Remove from oven and set aside to cool. Once cool chop about three of them into bite size pieces.

Cook about 8 or 9 strips of bacon until crisp. 

Make a cheese sauce.  I do this in the microwave.  Melt 1/2 stick butter, add 1/4 cup flour, 1/4 tsp salt, 1/4 tsp pepper, microwave for 30 seconds.  Whisk in 3 cups milk and microwave 3 minutes.  Whisk again removing any lumps.  Add cream cheese (softened and cubed), Parmesan cheese, and cheddar cheese.  Microwave 3-4 more minutes and whisk again to remove any lumps.  It should be thickened somewhat at this point and the cheeses melted.

Add 2 Tbs. of barbecue sauce to the cheese sauce and whisk well.  If you like the taste of barbecue a lot, like I do, you could add 3 Tbs. to the sauce at this point.

Boil 10 ounces of pasta just until it is al dente. I use bowtie, but penne or rotinni would work well also.  This will be a little more than 1/2  of a 1 lb. box.  Add the drained pasta to the cheese sauce and mix together.  Pour half of it into a 9"x13" baking dish sprayed with cooking spray.  Layer about 1/2 of the chicken over this.

Layer the rest of pasta/cheese sauce next with the rest of chicken over this. Drizzle this layer with more barbecue sauce. I just used about a 1/4 of a cup.

Layer Swiss cheese slices over the last chicken layer.

Finish with the chopped bacon and the rest of the cheddar cheese.  Bake in a preheated 350 degree oven until bubbly and the cheese is starting to brown...about 30-40 minutes.

So delicious!!!

Amish Chicken & Noodles!

In southern Kentucky, we have many Amish and Mennonite communities around us and so we are familiar with a lot of their  recipes and cuisine.   They grow wonderful produce and sell it to the public and are also really good bakers!   This "Chicken & Noodles" is one of my favorites!  It's really very simple, but full of flavor and just good comfort food.   I will admit I added a little more spice to it to suit our tastes.  Amish and Mennonite cooking is not as seasoned as we like our food!   

Here is what you will need for this recipe:

8 Tbs. butter, divided (1 stick)

1/2 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery

1 Tbs. chicken bullion base or 2 chicken bullion cubes (I used Better than Bouillon)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. seasoned salt

1/4 tsp. thyme or poultry seasoning

9 cups water

1 (10.5 oz)  can cream of chicken soup

2 cups half and half or whole milk

1 (16 oz.) bag of wide egg noodles

3 cups of cooked diced chicken breast meat (about 3-4 large boneless chicken breasts)

Melt half of the butter in a large stock pot  or Dutch oven.  Saute the onion, carrots and celery until tender.  

Add the water, bullion, seasonings,the rest of the butter, soup and noodles and bring to a low boil.  Stir and add the half and half or milk.  

Fold in the cooked chicken, cover and simmer on low about 20 minutes or until the noodles are tender and it has thickened.  If it gets too thick, add some water or milk. 

It's ready to serve!!!  This is so simple, but so good and filling!!!