Mmmm Mmmm Monday: Easy Pizza Rolls

Found this gem on Pinterest (originally from this blog) about a month ago and I thought it'd be a great post-baseball practice/game meal for my family.  Little did I know how big of a hit it would actually be!  It's super easy and the kids beg for it at least once a week.  I made a couple of changes to the original recipe to accomodate the monstrous appetites of my kids.

Here's what you need:
2 cans refridgerated crescent rolls (the kind in the tube over in the dairy section)
1 package pepperoni
5-6 string cheeses, cut into thirds
Pizza Sauce
Garlic salt

Preheat oven to 375*
Unroll and seperate crescents rolls.  Spread about a tablespoon of pizza sauce onto each unrolled crescent.  Depending on size of pepperonis, add 2-3 on top of the sauce. Then add a cut of string cheese on top of pepperonis.  Roll up and place on baking sheet.  Sprinkle with garlic salt and pop in the oven for 12-15 minutes or until golden.

I have one crumb snatcher who doesn't like pepperoni, so on the smaller crescent rolls (which there always are some that are not cut evenly!), I just use the sauce and string cheese so he can have cheese pizza rolls.

You can serve these with a small bowl of pizza sauce for dipping.
Enjoy and get ready to make these all the time!

Mmmm Mmmm Monday: Pizza Dip

This is another one from Pinterest.com that I saw and HAD to try. Some friends came over to watch the Super Bowl last night so I decided that it was the perfect opportunity to test it out. It was such a huge hit that I didn't even get a chance to take a picture before the dish was empty! It's DEFINITELY going to be a regular appetizer at our get togethers from now on!

Here's what you need:
4 oz cream cheese, at room temp
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup grated mozzarella (I used very finely shredded mozzarella and it worked just fine)
1/4 cup grated Parmesan cheese
1 cup pizza sauce
additional 1/2 cup shredded mozzarella
additional 1/4 cup grated Parmesan
pizza toppings of your choice (we used pepperoni, but my kids told me that it'd taste good with ham & pineapple for a Hawaiian chip dip too)

1. Preheat oven to 350*. Mix the cream cheese, sour cream, mayo, mozzarella and Parmesan together and spread it as evenly as possible on the bottom of a baking dish/pie plate.
2. Spread the pizza sauce on top and sprinkle with the remaining mozzarella and Parmesan cheeses. Top with your favorite pizza toppings.
3. Bake for 20 minutes or until the cheese is melted and bubbly. Serve hot.

Mmmm Mmmm Mon....errr...I mean Tuesday: Tortellini Spinach Bake with Creamy Lemon Sauce

Okay so I'm a dork. I was all thrown off this weekend because yesterday was Martin Luther King Jr. Day and the kids were off school, so my brain told me it was Sunday. Hence the lack of a Mmmm Mmmm Monday post.

I'm hoping y'all will forgive me for the day delay when you try this deee-licious recipe. Seriously...it's THAT good. When I was cooking it my mouth was salivating like you wouldn't believe. I took a bite before I stuck it in the oven, which turned out to be pure torture while I waited for it to be done...it was just fantastic! (Which explains why the photo was taken after I had already started dishing it up...I couldn't wait to wolf it down!)

It's another one I found over on Pinterest and it is orignally from the Our Best Bites website.

So without further ado, here's what you need for Tortellini Spinach Bake with Creamy Lemon Sauce!

12 oz bag Barilla Cheese & Spinach Tortellini (they're in the dry pasta aisle)

4 oz back or pancetta (about 4 strips of bacon)

3 cloves garlic, pressed or minced

2 Tbsp flour

2 Cups milk

3/4 tsp kosher salt

1/8 tsp black pepper

1 and 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 medium lemon

2 Cups loosely packed fresh spinach, roughly chopped

3/4 Cups grated mozzarella cheese

3/4 Cups grated Parmesan cheese

Preheat oven to 350*. Fill a large pot with water and bring to a boil. Add tortellini and cook according to package directions.

Place bacon in a medium sized skillet over med-high heat on the stove. Cook until crisp. Remove bacon from pan and set on paper towels to drain. Reserve 2 Tbsp bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with a whisk until smooth. Add salt, pepper, basil & red pepper and bring sauce to a simmer.

While sauce is heating, zest about 2 tsp of your lemon over the sauce. Then cut the lemon in half and remove the juice. Add 1 Tbsp lemon juice to the sauce. Continue to stir until thickened, about 2-3 minutes, then remove from heat.

Drain tortellini and put back in pot. Reserve 1 Tbsp of cooked bacon and add the rest (crumbled) to the pasta. Add spinach, 1/2 cup of the mozzarella, and 1/2 cup of the Parmesan. Add the sauce and stir gently to combine. Place pasta & sauce mixture into an 8x8 or 9x9 baking dish and top with remaining mozzarella and Parmesan cheeses, and the remaining crumbled pieces of bacon.

Cover dish with foil and bake for 20 minutes. Remove foil and back an additional 5-10 minutes until cheese on top is melted and the pasta is bubbly throughout. Remove from oven and cool 10 minutes before serving.

Mmmm Mmmm Monday: English Muffin Mini Pizzas

This recipe isn't anything fancy or elaborate. Quite the opposite, really...it's super easy and great for a weeknight meal.

I made these last night as a comfort-food type thing for the kids. Daddy had just left in the morning for 6 weeks and I wanted some happy food for them.

Here's what you need:
6 uncut English muffins (my fave is Thomas' English Muffins)
Pizza sauce
Shredded cheese
pepperoni/peppers/mushrooms/any topping you like for your regular pizza

I preheated my oven to 350*. Then just slice the muffins in half and place them on a baking sheet. Spoon pizza sauce onto each muffin. Add shredded cheese on top of the sauce and add your toppings. Place cookie sheets in the oven.
Now, I didn't set my timer, I just checked on them after about 5-7 minutes or so. Basically you want to toast the muffin and melt the cheese. It's really a quick process.

Using 6 muffins will give you 12 mini pizzas. Perfect for a speedy school night dinner with just me & the kiddos!

Mmmm Mmmm Monday: Spinach Chicken Pasta

This is another winner of a recipe that I found on Pinterest. I made it for dinner last week and it was so good...I can't wait to make it again!

Here's what you need:
8 oz uncooked Rigatoni
1 Tbsp olive oil
1 cup chopped onion
1 (10 oz) pkg frozen spinach, thawed
1 (14 oz) can diced tomatoes, drained
1 (8 oz) container chive & onion cream cheese
3 cups cooked, cubed chicken breast
1/2 tsp salt
1/2 tsp pepper
1 and 1/2 cups shredded mozzerella

Prepare pasta according to box directions.
Spread oil in bottom of large baking dish. Add onion. Bake at 375* for 15 minutes. Transfer onions to a large bowl and set aside.
Drain spinach well. Stir pasta, chicken, spinach, tomatoes, cream cheese, salt & pepper into bowl with onions. Mix well.
Spoon mixture into baking dish and sprinkle with shredded cheese.
Bake, covered, for 30 minutes. Uncover and bake another 15 minutes or until bubbly.
Serve hot.

Next time I make this I PROMISE to take pictures...we were so hungry the night I made it that we just dug right in!

Mmmm Mmmm Monday: Gingerbread Softies

My newest obsession for finding recipes is on Pinterest. There is so much cool stuff on there besides recipes! Be warned though...it is super addicting!

Anyway, when I was wandering around over there a couple weeks ago I came across this recipe from Dana Made It and it was the perfect Christmas baking recipe to try out. I love gingerbread cookies but don't like hard, crunchy cookies so right off the bat the name intrigued me.

I made a batch of the dough and baked them up...HEAVEN. The recipe says to make 1" round balls but I used my Pampered Chef medium scoop for the balls and it yielded 4.5 dozen cookies!! Imagine if how many you'd get with 1" balls! A TON!!

Here's what you need:
2 cups sugar
1.5 cups shortening
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp cinnamon
2 tsp giner
1/2 tsp cloves
1/2 tsp salt

Cream together suger & shortening. Add eggs and beat until thick. Add molasses and stir until combined.
Sift together flour baking soda, cinnamon, ginger, cloves & salt. Add wet ingredients to dry ingredients and stir until just blended. (If the dough is very soft, wrap in plastic wrap and freeze for 30 min).
Shape dough into 1" balls and roll in granulated sugar. Place on greased cookie sheets and bake at 350* for 7-10 minutes or until just set, but not browned. Cool on a wire rack.

**I use my PC stoneware bar pan for baking cookies, and I needed to bake for about 11-12 minutes. Ten minutes on the stoneware made the cookies just a bit too soft.**

Mmmm Mmmm Monday: Chicken Pot Pie

I don't know about you, but I love me some comfort foods, especially once the weather starts to cool down. Fall weather has FINALLY come to Oklahoma after a crazy hot summer...the leaves are changing, there's a crispness in the air, and the temps are gloriously cooler. And this recipe is the perfect dinner for the cooler nights!

Here's what you need:

2 lbs skinless, boneless chicken breasts, trimmed of fat

1 pkg (15 oz) refrigerated pie crusts

1/4 cup (1/2 stick) butter

1 large onion, finely chopped

3 Tbsp all purpose flour

1/2 tsp dried thyme

1 and 1/2 cups chicken broth

1/2 cup heavy cream

1 bag (16-20 oz) frozen peas & carrots

3/4 tsp salt

1/4 tsp black pepper

1 egg yolk

1 Tbsp water

Preheat oven to 425*. Place chicken in lg saucepan and add enough cool water to cover. Bring to a boil, reduce heat and simmer until just cooked through (about 10 minutes). Drain the chicken; let cool. Shred the chicken.

Meanwhile, fit one piecrust into a 9" pie plate and set asize. Roll the remaining pie crust out on a lightly floured surface. Cut crust into 1/2 inch wide strips with a pastry wheel and set aside.

Melt the butter in a lg saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes. Whisk in the flour and the thyme and cook/stir for another 2 minutes. Add the brother and the cream and whisk until thickened (about 3-4 minutes). Remove from heat; stir in the shredded chicken, frozen veggies, salt & pepper.

Spoon filling into prepared pie plate. Arrange 6 of the piecrust strips inthe same direction on top of the pie, twisting the dough. Arrange the rest of the strips crosswise on top; fold edges under and pinch to seal.

Beat egg yolk and water. Brust the top of the pie with mixture. Place the pie on a baking sheet and bake until the crust is golden and filling is bubbly, about 45 minutes. Let stand for 10 minutes before serving.

Mmmm Mmmm Monday: Marbled Chocolate Pumpkin Brownies

I absolutely LOVE the fall...it means I get to bake with pumpkin! Pumpkin bread, pumpkin chocolate chip cookies. You name it- we love it!

I found this recipe on BHG.com and knew right away I had to try it fast. I baked a batch up last night and they're all gone today!

Now, this isn't something you can just throw together real quick...this is brownies made from scratch, so be sure to give yourself about 30 minutes for prep time. And then they bake for an hour.

Here's what you need:

3 oz cream cheese, softened

1 Tbsp butter, softened

1/2 cup sugar

1 egg

1 cup canned pumpkin

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1 Tbsp all-purpose flour

1 and 1/4 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp salt

6 oz unsweetened baking chocolate, chopped

3/4 cup butter (1 and a half sticks) cut up

2 and 1/4 cups sugar

4 eggs

1/4 cup milk

2 tsp vanilla

Preheat oven to 325*. Line a baking pan (or a regular raised-side cookie sheet) with foil, folding foil over the edges of the pan. Grease the foil and set pan aside.

In a medium mixing bowl beat the cream cheese and 1 Tbsp butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup suger. Beat until combined. Beat in 1 egg, the pumpkin, 1 tsp vanilla, cinnamon and ginger until combined. Stir in the 1 Tbsp flour. Set aside.

In a small bowl, stir together the 1 and 1/4 cups flour, the baking powder and salt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook & stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 and 1/4 cups sugar, beating with an electric mixer on low speed until just combined. Add the 4 eggs, one at a time, beating well after each egg. Beat in milk and the 2 tsp vanilla. Gradually beat in flour mixture until just combined.

Spread chocolate mixture evenly in the prepared pan. Pour cream cheese/pumpkin mixture over the top of the chocolate batter. Using a butter knife, gently swirl the cream cheese/pumpkin mixture through the chocolate batter.

Bake 60 minutes or until center is just set when pan is gently shaken.

Cool in pan on a wire rack. Use foil to lift brownies out of pan, and then cut.

Makes 36 brownies. (Or 30 if you cut them a little bigger like I did :) ).

Mmmm Mmmm Monday: Ham & Cheese Cannelloni

This is another goodie that I tore out of a magazine (Women's Day this time), but the recipe itself is actually from Rachael Ray, who I LOVE. Seriously...her recipes have not let us down yet.

Here's what you need:
1 cup whole-milk ricotta cheese
1 cup shredded mozzerella cheese
1 large egg
1-15 oz jar creamy Alfredo sauce
8 egg-roll wrappers (from the frozen/refrigerated Asian section)
sliced deli ham
1/2 cup grated Parmigiano-Reggiano cheese

1. Preheat oven to 400*. In a medium bowl combine the ricotta, mozzarella and egg.
2. Set aside 3/4 cup of the Alfredo sauce and spread remaining sauce in the bottom of a 9x13 baking dish.
3. Lay out egg-roll wrapper on a flat surface. Spread 3 tbsp of the ricotta mixture on the wrapper, then place slice of ham (or two, depending on the size of your slices) on top of the mixture. Roll up jelly-roll style. Repeat with remaining wrappers and then lay the cannelloni seam side down in a single layer in the baking dish.
4. Spoon the reserved 3/4 cup Alfredo sauce over the cannelloni, top with Parmigiano-Reggiano cheese, and bake for 20 minutes or until golden brown & bubbly.

This got a big thumbs up from the majority of my family last night. Jonah was the main hold-out, but I knew he would be because he's not a fan of Alfredo sauce.

Mmmm Mmmm Monday: Vodka Penne Pasta

This is SUCH a yummy recipe. My kiddies informed me that they prefer this type of pasta over the regular pasta & spaghetti sauce that I usually make. Fine by me...this is one of my favorite's too!

Here's what you need:

1 package (16 oz) penne pasta, cooked

1/2 cup heavy cream

1/4 tsp crushed red pepper

1/3 cup chopped fresh basil leaves

Grated Parmesan cheese

and either

2 jars chunky spaghetti sauce and 1/4 cup vodka

-OR-

2 jars Bertolli Vodka Sauce

Heat the sauce, basil and red pepper in a 3 qt saucepan to a boil over medium heat, stirring often. Remove from heat and stir in the cream.

Place pasta in a large serving bowl. Pour sauce mixture over and mix well to coat. Sprinkle with Parmesan cheese and serve.

You will NOT be disappointed in this easy to make dish!

Mmmm Mmmm Monday Revisited: Cake Mix Cookies

This is a repost from last February but these are such a big hit in our house that I had to revisit them. Cake mix cookies are so easy to make. And if you're like me and love love love those frosted sugar cookies from Walmart, then you'll love these. The hubby & kids tell me that they like them even better than the Wally World version!

Cake Mix Cookies

1 pkg cake mix

1/3 cup oil

2 eggs

Heat oven to 375*. In a large bowl, combine cake mix, oil, and eggs and mix until thoroughly moistened. Shape dough into 1" balls and place on an ungreased cookie sheet. Gently flatten the dough ball with your fingers to about 1/4 of an inch thickness. Bake for 6-8 minutes or until edges are a light golden brown. Cool one minute, remove from cookie sheet.

Now here's the fun part! If you want to frost these tasty bites, let the cookies cool completely, and then use your favorite frosting on top and decorate with sprinkles or anything you'd like. I let mine sit out overnight to harden the frosting a bit. I sent these special Valentine's funfetti cookies with the boys for school and they were so excited to have them in their lunches!

Mmmm Mmmm Monday: Chicken Pot Pie Bake

We tried this recipe one of the days last week that we were snowed in, because we needed some good, warm comfort food. The hubby and I loved it...the kids on the other hand weren't sure about the biscuits. But they enjoyed everything else!

Here's what you need:
1 can condensed cream of chicken soup
1 and 1/3 cups milk
1 tsp Italian seasoning
2 cups refrigerated new (red) potato wedges, each cut in half crosswise
3 cups cubed deli rotisserie chicken (without skin)
1 bag (1 lb) frozen mixed veggies, thawed
1 can refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese

Heat oven to 375*. Spray a 9x13 baking dish with cooking spray. In a large bowl, mix soup, milk and Italian seasoning. Stir in potatoes, chicken and thawed veggies.

Seperate dough into individual biscuits and cut each into quarters. Add to potato mixture and stir gently to mix. Spoon into baking dish.

Bake uncovered 35-40 minutes or until top is deep goldenbrown and biscuits are no longer doughy inside. Sprinkle with cheese and bake another 4-6 mintues until cheese is melted.

Mmmm Mmmm Monday: Revisited

Yesterday I decided that I really needed to work on getting myself into the holiday spirit this year. There's so much going on in our lives right now that is stressing me out...I haven't baked a single thing since pumpkin bread last month.

My parents were here over the weekend and my mommy bought me all the fixin's for Church windows. They were a staple in my house as a kid every Christmas, and I am trying to keep the tradition alive in my own home.

Want a refresher on how to make these babies? Just go here for the full instructions.

Mmmm Mmmm Monday: Chicken Bog

Okay, okay, I know the name doesn't sound very appetizing. But believe you me...it is delicious! Even my boys ate every bite. And they're PICKY, those boys. It's another recipe that I got from the back of a novel written by a Southern author. I love when I stumble on great new food ideas that way!

Here's what you need:
6 cups water
1 Tbsp salt
1 3-4lb whole chicken
2 carrots quartered (I sliced mine)
2 ribs celery, sliced
1 cup long grain rice, uncooked
1/2 lb smoked sausage, sliced & uncooked
2 Tbsp butter
1 Tbsp poultry seasoning (I used Old Bay)
1 Tbsp dried parsely flakes (I didn't have any so I substituted Italian seasoning.)

Step 1: Place water, onion, salt, chicken, carrots & celery in a large pot. Bring to a boil. Reduce heat & cover; cook for 1 hour.
Step 2: Remove chicken & let cool, saving the liquid & veggies.
Step 3: Remove skin & bones from chicken and chop meat into bite-sized pieces. Skim fat from liquid and measure 3.5 cups of liquid into a large saucepan. Add chicken pieces, cooked veggies, sliced sausage, rice, butter & seasonings. Bring to a boil, cover & reduce heat. Cook for 30 minutes.

This is definitely a comfort food dish and is perfect for those chilly fall & winter evenings. It's going to be a staple in our house for sure.

While I was enjoying my bog, I thought to myself that it would taste great with leftover turkey from Thanksgiving instead of the chicken. Just change step 1 to only heat up some veggies (maybe stir fry or steam them) and then go straight to step 2 and add your leftover turkey pieces instead of the chicken. I think I may try it if we have any extra bird this weekend!

Mmmm Mmmm Monday: Pumpkin Chocolate Chip Cookies

I have to say I think these may be my new favorite kind of chocolate chip cookie. I'm going to have to buy a ton of canned pumpkin this fall and stock it in my pantry so that I can make these babies all year long. Even my pumpkin-pie-hating sister liked them. (Yes, I make her try everything I make.)

Anyway, this recipe was just way too good not to share, so here you go!

1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tsp vanilla extract
2 cups semi-sweet chocolate chips

• Combine pumpkin, sugar, oil & egg. In a seperate bowl, stir together flour, baking powder, cinnamon, nutmeg & salt. Dissolve baking soda in milk and stir in. Add dry ingredients to wet ingredients and mix well.
• Add vanilla; mix. Stir in chocolate chips.
• Drop by spoonful on greased cookie sheet and back at 350* for 10-15 minutes or until lightly brown & firm.

I'm telling you...you won't be disappointed. I used a small scoop to make my cookies all evenly sized, and it yielded 3 dozen. The boys have been home from school for 30 minutes and between them and my sis & I, I think we're down a full dozen already. They're THAT good.

Day-late Mmmm Mmmm Monday: S'mores Galore

This is another gem of a recipe from Pampered Chef. I love them. I credit Pampered Chef for me learning how to cook. Their recipes are so easy to follow...perfect! This particular one comes from my favorite cookbook ever- Delightful Desserts. Yep...a cookbook just of desserts. HEAVEN!

Here's what you need:
20 whole honey graham crackers, divided
6 bars (1.55 oz each) milk chocolate candy (Hersheys bars are perfect!) coarsely chopped.
1 pkg (16 oz) mini marshmallows, divided
3 Tbsp milk

• Preheat oven to 350*. Arrange a single layer of graham crackers to completely cover your stoneware bar pan (if you don't have one, a cookie sheet will work too). Toast in oven for 2 minutes. Remove and let cool while you do the rest of the steps.
• Coarsely break remaning crachers into a large bowl & set aside. Coarsely chop chocolate bars using a food chopper.
• Combine 3 cups marshmallow, 3 Tbsp of butter and milk into a microwave safe bowl (or the PC Micro Cooker if you have one). Microwave on high 1 minute. Stir unbtil smooth. Add half of the chopped chocolate; stir until chocolate is completely melted. Using a spreader or spatula, spread mixture evenly over the toasted graham crackers in pan.
• Melt remaining 3 Tbsp butter & toss with broken crackers. Add remaining marshmallows & chopped chocolate; toss lightly. Spoon this mixture evenly over the chocolate graham crackers in pan. Bake 8-10 minutes or until marshmallows are lightly browned. Cool 15 mintues. Cut into bars and serve.

You really will LOVE this tasty dessert...we sure do!

Mmmm Mmmm Monday: Stovetop Broccoli Mac & Cheese

I made this dish a week or so ago and everyone loved it. The kids devoured it, and my sis & I ate the leftovers for lunch daily and were pretty bummed when it was all gone. This recipe comes from Woman's Day's October issue and let me tell you...it's a keeper!

Here's What you need:
12 oz pasta (I used 1 lb)
4 cups broccoli florets
1 container creme fraiche (I couldn't find this in the store so I used sour cream as an alternative)
1/2 tsp hot sauce
2 and 1/2 cups shredded sharp Cheddar cheese
1/2 tsp garlic powder
1/2 tsp gound ginger
Ground black pepper to taste

Bring a large pot of salted water to a boil. Add pasta and cook for 7 minutes. Add broccoli and cook another 2 minutes or until pasta is tender. Drain and set aside.
Meanwhile, in a 2 qt saucepan over med heat, whisk the creme fraiche & hot sauce until simmering, about 2 minutes.
Add the Cheddar, garlic powder & ginger, then stir over low heat until just melted. Season with pepper.
Combine sauce with macaroni & broccoli, and serve. Add extra cheese if desired.

Mmmm Mmmm Monday: Stuffed Shell Bake

Saw the tail end of this recipe being cooked on Rachael Ray a couple weeks ago and before I could get downstairs and find it myself, my sister had found it, printed it out and put it on the counter. We tried it Saturday night and Oh. My. Heavens. It was deee-lish!

Here's what you need:
EVOO

6 cloves garlic, finely chopped. Divided

1 large or 2 small/medium onions, finely chopped & divided

1 small carrot, finely chopped or grated (we didn't use the carrots but it still tasted superb!)

salt & pepper

1 and 1/2 teaspoons oregano or marjoram

1 teaspoon crushed red pepper flakes

1 teaspoon crushed fennel seeds

2 Tbsp finely chopped fresh thyme (about 5 or 6 sprigs)

1/4 cup flat leave parsley, finely chopped

1/2 cup dry white or red wine

2 cups chicken stock

2-28 oz cans crushed tomatoes

1 pound medium or large shell pasta (not the extra-large stuffing size)

2 boxes frozen chopped spinach, defrosted and wrung dry w/a towel

1/4 tsp nutmeg (freshly ground if you have it)

2 cups fresh ricotta cheese

1/2 cup grated Parmesan cheese

2 large egg yolks, slightly beaten

In a large pot, heat 3 tbsp EVOO over medium heat. Add 4 cloves of chopped garlic, 3/4 of the finely chopped onion & the carrot. Season w/salt, pepper, oregano, red pepper flakes, fennel seeds & thyme, and gently saute 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce 1 minute. Add stock & tomatoes, bring sauce up to a bubble, then reduce heat and simmer 45 minutes.

After sauce has been simmering 30 minutes, preheat oven to 375*.

Bring a pot of water to a boil for the pasta. Salt and cook past for 5 minutes.

While pasta water comes to a boil, heat remaining 2 Tbsp EVOO in a small skillet over medium heat. Ad remaining garlic and onion and saute to soften, about 5 minutes. Add spinach to pan, seperating as needed. Stir to combine and season with salt, pepper, & nutmeg. Turn off heat.

Drain undercooked pasta and return to the same pot. Add spinach mixture to pot along with ricotta cheese and grated Parm. Stir to combine, adjust salt & pepper, then add eggs and stir.

Pour a thin later of marinara sauce into the bottom of a 9x13 baking dish. Fill dish with pasta, then top with another layer of sauce. Save remaning sauce to pass at the table. Bake for30 minutes until bubbly.

Serve directly from casserole dish, using extra sauce and parmesan cheese to top.

And don't forget to enjoy!!

(This recipe left ALOT of marinara sauce, which makes it perfect for spaghetti another night!)

Mmmm Mmmm Monday: Honey-garlic Chicken

Here's another ripped-from-a-waiting-room-magazine recipe. I made this on Friday night with the Buttery Dill Carrots as a side and ALL THREE of my kids devoured it. They requested that I make it again soon. This is no small feat my friends...Sophia has been quite picky lately when it comes to food. More often than not she announces that she "will not be eating wiss you tonight". She's a diva, that one.


Anyway, here's the recipe in all it's tasty glory. Make it yourself this week...you won't be disappointed!


Here's what you need:

1/3 cup honey
3 garlic cloves, minced
1 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
2.5 pounds bone-in chicken thighs, trimmed of fat (about 6 pieces)
1/2 tsp salt
1/4 tsp black pepper


Heat oven to 400*. Line a large rimmed baking sheet with aluminum foil.
In a small bowl, stir together honey, garlic, thyme and rosemary.
Place chicken thighs on prepared sheet and sprinkle with salt & pepper. Brush with honey mixture and bake for 40 minutes, brushing with remaning mixture every 10 minutes (or until internal meat temperature reaches 160*).


It's that easy!!

Mmmm Mmmm Monday: Southern Sweet Tea

When we found out we were moving to the South, my hubby couldn't stop talking about how he couldn't wait to drink sweet tea all the time. Until now I haven't had much success with making it myself, but I found this recipe in Southern Living* and I'm sure it'll be a hit!

3 cups water
2 family-sized tea bags
1/2 to 1 cup sugar
7 cups cold water

Bring 3 cups water to a boil in a saucepan; add tea bags. Boil 1 minute and remove from heat. Cover and steep 10 minutes.
Remove and discard tea bags. Add desired amount of sugar, stirring until dissolved. Pour into a 1 gallon container and add the 7 cups of cold water. Serve over ice.

I plan on making a big pitcher this weekend for the hubby and sis to taste test...I'm hoping for good results!

*Confession: I may or may not have ripped this recipe out of the Southern Living magazine in the waiting room at Sophia's ENT appointment this morning. And I may or may not have yanked out another equally good and can't-wait-to-try-it recipe from another periodical at said office. That's what they get for making us wait 45 minutes past our appointment time to be seen!