Zucchini Pizza Pasta Casserole

I never liked zucchini before but it has grown on me in the past few weeks so now I'm itching to cook up any recipe that has some in it.  Another delish one!

 

1-2 tbsp EVOO

1 large zucchini, sliced and cut in half

1 onion, chopped

2 garlic cloves, chopped

1 green pepper, chopped

2 eggs, beaten

1/2 c parmesan cheese, shredded

2 c mozzarella cheese, shredded, divided

1 c cheddar cheese shredded, divided

1 lb ground beef

1 1/2 c uncooked macaroni noodles

1 jar tomato sauce

 

Preheat oven to 400 F.  In a large skillet, heat EVOO over medium heat.  Cook zucchini, onion, garlic, and green pepper 5 minutes.  Add to bottom of greased 13x9 pan.  Pour beaten eggs over top and cover with 1 c of mozzarella cheese and 1/2 c cheddar cheese.  Bake 20 minutes.  Meanwhile, cook macaroni noodles according to package, drain and set aside.  In large skillet, cook ground beef, drain excess fat and combine, noodles, beef, and sauce.  Spoon over zucchini mixture an top with remaining cheeses.  Bake additional 20 minutes.



Strawberry Daiquiri Cupcakes

Another installment in my drunk cup recipe file ;)

 

Strawberry mixture:

 

1 1/2 c strawberries, chopped

1/2 c raspberries

1/4 c white rum

1/4 c sugar

 

Cupcake:

 

2 c all purpose flour

1 1/2 c sugar

2 tsp baking powder

1/2 c butter, softened

2 egg whites

2/3 c strawberry daiquiri mix

1 c strawberry mixture

1 tsp vanilla

 

Buttercream frosting:

 

1/2 c butter, softened

2 1/2 c powdered sugar

1/8 c strawberry mixture

 

Combine all ingredients in 'strawberry mixture' and set aside for 1 hour.  After hour, gently pulse in blender, leaving some small chunks of berries.  Set aside

 

Preheat oven to 375 F.  In a large bowl, combine sugar, flour and baking powder.  Cut in butter.  Beat in egg whites, combining well. Blend in daiquiri mixture.  Fold in strawberry mixture and vanilla extract.  Fill lined cupcake holder 3/4 full.  Will make approximately 20-22 cupcakes.  Bake 22-25 minutes.  Once done, remove from cupcake pan and cool on wire rack.  Once cooled, beat butter in a large bowl and slowly add in powdered sugar.  Beat in strawberry mixture and frost cupcakes.  Keep in air tight container in frig.

Slow Cooked Pulled Pork

We have been dying to make pulled pork so we finally decided to give it a try.  To be honest, it was not our favorite but we did enjoy it and will try again for the perfect pulled pork ;)

2 lbs pork loin, fat trimmed
1 onion, chopped
1-2 tbsp liquid smoke
1 c chicken broth
1/4 c Carribbean jerk marinade
3/4 c barbeque sauce of choice

In slow cooker, place chopped onions, liquid smoke, and broth.  Put pork on top.  Cover and cook on low for 7-8 hours.  Remove meat and discard liquid and onions.  Shred pork and return to slow cooker with jerk marinade and BBQ sauce.  Heat through for additional hour on low.  Serve on crusty rolls with Two Toned Twice Baked Potatoes or Twice Baked Blue Cheese and Bacon Potatoes

Caramel Apple Strata

Eric isn't fond of stratas (he hates the bread on the bottom) and I'm not always a fan either but it's nice to try something different and today's cool weather begged for something fall to be had for breakfast.  Very sweet for breakfast... but every once in a while that's ok!

 

2 c brown sugar
1/2 c butter, cubed
1/4 c light corn syrup
3 Granny Smith apples, peeled, chopped
2 tbsp lemon juice
1 tbsp sugar
1 tsp cinnamon
6 slices whole wheat or multigrain bread, cubed (day old preferred or slightly stale)
7 eggs
3/4 c milk
1 tsp vanilla extract

In a small saucepan, combine brown sugar, butter, and light corn syrup.  Bring to a boil over medium heat, stirring constantly.  Cook until thickened, about 2 minutes, and set aside.  In a small bowl, combine apples, lemon juices, sugar, and cinnamon.  Arrange half of bread cubes on the bottom of a greased 8x8 square baking dish.  Spoon apples over bread and drizzle half of caramel sauce over top. Top with remaining bread.  In a medium bowl, combine milk, eggs, and extract.  Mix well and pour evenly over top of bread mixture. Cover and refrigerate overnight.  The next morning preheat oven to 350 F.  Uncover strata.  Reheat remaining caramel sauce and drizzle over strata.  Bake for 45-50 minutes. Serve with whipped cream and vanilla ice cream.

Sausage Veggie Macaroni Supper

In an effort to sneak more veggies into our life, I've been adding more to whatever it is we're eating... completely against Hearn's will... he takes a bite, says he loves it, eats a few more, and then realizes there are veggies hidden in there.  He feels like I am tricking him... I am.

 

2 c uncooked macaroni
1lb Hot Italian Sausage, casing removed
1 onion, chopped
2 garlic cloves, chopped
1 small yellow squash sliced and quartered
2 heads of broccoli, chopped
2 tbsp EVOO
1 10.75oz can tomato soup
1 c milk
1c spaghetti sauce, divided
1/2 c Parmesan cheese, shredded
1/2 c Mozzarella cheese, shredded
2 tsp Italian seasoning
1/2 tsp red pepper flakes


In a large skillet, heat EVOO over medium heat.  Cook macaroni according to directions.  Drain, set aside.  Add sausage and break up as you cook.  Add in onion and garlic and continue to cook 2-3 minutes.  Add in squash and broccoli; cook additional 3 minutes.  Add soup, milk, parmesan cheese, 1/2 cup of spaghetti sauce, Italian seasoning and red pepper flakes.  Cook 5 minutes and add macaroni.  Grease a 2 1/2 quart baking dish and layer bottom with remaining 1/2 cup of spaghetti sauce.  Pour in sausage macaroni mixture and top with Mozzarella cheese.  Bake 25-30 minutes.

Pina Colada Cupcakes with Coconut Whipped Topping

So apparently, Hearn has decided that the amount of alcohol I have currently in our basement is embarrassing, ridiculous and unbecoming of a mom of 30 and he assures me that he will not be transporting all "this" (as he waves his hands at the 30+...give or take 20... bottles on our unfinished basement floor aka our liquor cabinet) across state lines to Delaware.  AKA I am no longer allowed to binge drink as I did in my youth and need to discard of the evidence.  Wow.  I just got old.  So in my infinite wisdom, I have decided that I will bake with it.  He did add that I am allowed to take my growing collection of fruit specialty wines.  Well, thank you, king of the castle... thank you for that.

 

20oz can of crushed pineapple
1/3 c coconut rum
3/4 c coconut milk*
2 tsp vanilla extract
1 1/2 c all purpose flour
1 tsp baking soda
1/2 c butter, room temperature
2/3 c sugar
3 eggs
1 c sweetened shredded coconut

whipped topping:

1 1/2 c heavy whipping cream
1/3 c powdered sugar
1/2 tsp coconut extract

Preheat oven to 350 F.  Drain juice from pineapple.  Reserve 1 c pineapple and 1/4 c of the juice**.  In small bowl, whisk together rum, coconut milk, vanilla extract.  Set aside.  In small bowl, whisk flour and baking soda.  Set aside.  In a large bowl, cream together butter and sugar till fluffy.  Add eggs one at a time, beating after each addition.  Alternating flour and milk mixture, incorporate into butter mixture, beating well after each addition.  Fold in pineapple and shredded coconut.  Spoon into lined cupcake tin, filling 3/4 way full.  Makes approximately 18-20 cupcakes.  Bake 25 minutes or until tops spring back to the touch.

Once cooled, combine all topping ingredients and beat on high until stiff peaks form.  Pipe as desired onto cupcakes.  Store in an airtight container in the frig.


*Do not make the same mistake I did... you can save the rest of the can in the frig for 10 days or freeze for 3 months... I was dumping it down the drain as I read the can...booo!

**Use left over juice and crushed pineapple along with coconut rum to enjoy a cocktail while you bake!

Chocolate Chip Cookie Pie

1 defrosted pie shell, unbaked
2 eggs
1/2 c flour
1/2 c brown sugar
1/2 c white sugar
1 1/2 sticks butter, softened
1 c semi sweet morsels
1/2 c chopped nuts, optional


Preheat oven to 325 F.  Beat eggs with mixer on high until foamy.  Beat in flour and sugars.  Beat in butter.  Stir in morsels and nuts if using.  Grease 9 inch pie dish and mold pie dough to dish.  Spoon batter into pie shell.  Bake for 55-60 minutes.  Serve with ice cream and whipped topping if desired.

Soupy Mexican Casserole

Simple, easy and made with ingredients most people have on hand in their house... or at least I do, anyway!

 

1 1/2 c shredded Mexican cheese, divided
1 10oz can of diced tomatoes with zesty chiles
1 10oz can cheddar cheese soup
1 10oz can cream of chicken soup
1 tbsp taco seasoning
2 c of cooked shredded chicken
3 6 inch flour tortillas
cooked brown rice

Preheat oven to 375 F.  Grease a 2 1/2 quart baking dish.  In a large bowl, combine 3/4 c of shredded cheese, tomatoesm, soups, chicken, and taco seasoning.  Spoon 1/3 of soup chicken mixture into bottom of dish, layer with tortilla, continue layering and top with remaining 3/4 c of cheese.  Bake, uncovered for 30 minutes or until heated through.  Serve with brown rice.

Summer Pizza Pasta

Made with ingredients from my dad and uncle's garden and whatever I had in the house!

 

1 12oz box of vegetable pasta
1 medium zucchini, cut in quarters and sliced
1 small squash, sliced
3 small or 2 medium tomatoes, diced in chunks
1 onion, chopped in thin slices
3 cloves of garlic, chopped
2oz pepperoni, chopped
4 slices of Capicola ham, chopped
1/3 c plus 2 tbsp EVOO
1/4 c butter
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 c grated parmesan

In a large skillet, heat EVOO and butter.  Add cut vegetables.  Saute 2-3 minutes over medium heat.  Add seasoning and meats; reduce heat to medium low.  Continue cooking while preparing pasta al dente.  Drain pasta well and toss with EVOO vegetable mixture.  Garnish with parmesan cheese.  Serve warm.