Maggie's Recipe Blog

cheese crisp & pork and beans

Ben makes this about 95% of the time when it's his turn to cook dinner.  I was skeptical when we got married and he tried to make me this, but it is really good.  Oh and it's pretty messy to eat.  You are going to get your fingers dirty.

uncooked tortillas
colby jack or medium cheddar cheese
pork and beans*

Cook the tortillas on each side until just lightly browned.  Top with cheese.  Bake at 350 until the cheese is melted and just starting to bubble.  Top with hot pork and beans.  Tear a piece of the cheese crisp off and use it to scoop up some beans.

*Ben swears by Van Camp's brand and will eat nothing else.

beef barbacoa

This can be made with pork, but I prefer beef.  The pork gets a little rubbery and the beef is divine! This meat would be fabulous for tacos and burritos.

4lb pork or beef roast
2-3 (8oz) cans El Pato tomato sauce
1 tsp pressed garlic
1 1/2 C brown sugar
2 tsp cumin
1 can Dr.Pepper
1/2 tsp salt
pepper

Mix all ingredients, except meat until sugar is dissolved.  Place meat in a crock pot sprayed with Pam.  Pour mixture over roast and let simmer until meat is tender and pulls away with a fork (or cook on low overnight).  Shred pork and return to liquid.

*I actually tripled this but only doubled the mixture and it was perfect.

five cheese ziti

My friend, Melissa, made me this when I had Evan (along with other yummies, like homemade ice cream).  It is a knock off Olive Garden recipe.  It's funny because this is what I always order when we go there.  Needless to say, Melissa made my day when she brought me this!

Ziti Sauce
4 C tomato sauce*
2 C alfredo sauce
1/2 C ricotta cheese
1/4 C mozzarella cheese, shredded
3 Tbsp fontina cheese, shredded
1 tsp garlic pepper
1/2 tsp garlic powder

Ziti Topping
3 C mozzarella cheese, shredded
1/2 C italian breadcrumbs
3 Tbsp romano cheese, grated
3 Tbsp parmesan, grated
1 Tbsp fresh garlic, chopped or pressed
3 Tbsp vegetable oil

Remaining ingredients
1 lb dry ziti pasta
1 C mozzarella cheese, shredded

Combine all the ingredients for the ziti sauce in a large bowl.  In a medium sized bowl whisk together first 4 ingredients for the ziti topping.  Add the garlic and oil and mix until thoroughly blended.  Preheat oven to 375.  Spray 13x9 inch baking dish with non stick spray.  Cook pasta till al dente.  Spread about a cup of ziti sauce on the bottom of the pan.  When pasta is finished cooking, drain water and pour the hot pasta into the bowl of ziti sauce.  Mix and pour into baking dish.  Spread one cup mozzarella over the pasta sauce mixture.  Top the mozzarella with prepared ziti topping, spread evenly.  Place pan on the center oven rack and bake until top is golden brown and cheese is bubbling, about 30-40 minutes.  Remove and serve immediately.

*I substitute a 14.5 oz can petite diced tomatoes for part of the 4 cups of tomato sauce.

calzones

I use the sixty minute roll recipe.  If you want, you can substitute whole wheat flour for 4 C of white and it still makes a pretty light dough.  After it rises the first time, fill dough with filling.  Let rise again and bake.  Top with sauce.

Filling 1:
frozen spinach
cottage cheese
1 egg

Mix the above ingredients.  Eye the amounts.

Filling 2:
your favorite pizza toppings
mozzarella (I use string cheese and chop it up)

shepard's pie

I got this recipe off Rachel Ray.  I really does take only 30 minutes.  I added some stuff because I though it was too bland.

2 lb Russet potatoes, peeled and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 C cream
1 1/2 C shredded cheddar cheese
salt and freshly ground pepper
1 3/4 lb ground beef
1-2 carrots, peeled and chopped
1 onion chopped
2 Tbsp butter
2 Tbsp all purpose flour
1 C beef stock
3 tsp Worcestershire sauce
1/2 C frozen green beans

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.  Combine sour cream, egg yolk, and cream.  Add cream mixture, salt, and cheese to potatoes.  Mix until potatoes are smooth.

While potatoes are boiling, heat large skillet over medium high heat.  Put meat in pan and season with salt and pepper.  Brown and crumble meat for 3-4 minutes.  Add carrot and onion to meat.  Cook veggies with meat for 5 minutes, stirring frequently.

In a small skillet over medium heat cook butter and flour together for 2 minutes.  Whisk in broth and Worcestershire Sauce. Thicken gravy, about one minute.  Add gravy to meat and vegetables.  Stir in green beans.

Preheat broiler to high.  Fill small rectangular casserole with meat and vegetables mixture.  Spread mashed potatoes over meat evenly.  Broil 6-8 inches from the heat until potatoes are browned.

anniversary chicken

I'm not a huge fan of chicken, but Ben made me this for Mother's Day one year and I was sold.  He got this recipe from the Carpenter Cook Book, submitted by Stephanie Leavitt.  We serve with this on top of rice & peas.  We pour the extra sauce on top of the rice, hmm yummy!

3 chicken breasts
6-8 Tbsp of teriyaki sauce*
1/2 C ranch salad dressing
1 C shredded cheddar cheese
3 green onions chopped
1/2 of 3oz can of real bacon bits
1 Tbsp chopped parsley

Heat oil over medium heat and saute chicken until lightly browned on each side.  Place in a pan.  Brush with teriyaki sauce.  Spoon on ranch.  Sprinkle with onions, bacon, and parsley.  Top with cheese.  Bake at 350 for 25-35 min until cooked through.

*We use Yoshida's

philly cheesesteak sloppy joes

I got this from Rachael Ray.

1 lb extra-lean ground sirloin
1 large chopped onion
1/4 C A-1 sauce
1 C beef stock
salt
pepper
whole grain dinner rolls
1 Tbsp butter
1 Tbsp flour
1 C milk
1 C shredded provolone cheese

Over med-high heat, brown meat, about 5 minutes.  Add onion and cook for another 3-4 minutes, until onion is tender.  Stir in A-1 and beef stock.  Season with salt and pepper.  Bring to bubble and cook for 2 minutes.

Meanwhile, toast buns under the broiler.  Over med-high heat melt butter.  Whisk in flour, then milk.  Bring to bubble and let thicken, about 2 minutes.  Turn off heat and stir in cheese.  Scoop meat onto bun and top with cheese sauce. 

beef stroganoff

My friend, Elizabeth Sutherland, brought me this for dinner after I had Ellie.  It was so yummy, I had to get the recipe.

2 lbs lean cubed stew beef 
1 can cream of mushroom soup            
8 oz sliced mushrooms
1 envelope mushroom gravy
2 Tbsp sour cream
1 Tbsp all-purpose flour

Combine beef, soup, mushrooms and gravy in slow cooker. Cover and cook on low for 8 to 10 hours. Blend sour cream with flour; stir into beef stroganoff. Cook about 15 minutes more, or until well heated.
Serves 4 to 6.  Serve over Botan Rice or noodles.

spaghetti

This is my own recipe for spaghetti sauce.  It's hard to tell you exactly how to season it because I season it to taste.  I can tell you what I put in it.  Trial and error will get you to what tastes good to you.  Use this sauce over any pasta you prefer.  We like whole wheat because it is healthier and you really can't taste the difference once you add sauce.  We always top our pasta with sauce and colby-jack cheese.  Sometimes, I will mix the sauce with pasta and put it in a deep dish pan/stone.  I cover it with colby-jack or mozzarella and bake it until the cheese bubbles.  If I use mozzarella, I will add pepperonis to the top.  You can also put it over frozen ravioli's, add a little water to the sauce, top with cheese and bake it.  As you can see, it has many ways to be served.

1 26.5 oz can Hunt's Original Style Mushroom Spaghetti Sauce
1 lb ground beef
1 sweet/vidalia onion chopped
1 zucchini quartered and sliced
1 pkg sliced mushrooms
seasonings

Saute' onion in butter or canola oil till almost soft.  Add zucchini and mushrooms.  Saute' until all veggies are soft.  Meanwhile cook ground beef and drain. Put sauce in pot and add meat and veggies. I usually add a crushed garlic clove, 1 tablespoon of sugar, Italian seasoning, salt, pepper and let simmer. Stir it occasionally, till you are ready to serve. You might want to have another can of sauce to add a little extra or some water so it’s not too thick.  You can also make this in the morning and keep it in a crock pot on low till dinner time to give it more flavor.

french bread stroganoff

I got this recipe from our Carpenter Family Cookbook.  It was submitted by Ben's cousin, Stephanie Leavitt.  This is a quick, easy dish for those nights you don't feel like cooking or you're running late.  My kids love it.  Surprisingly, this tastes even better the next day as left overs.

1 lb hamburger (cooked & drained)
1 C sour cream
1 can cream of mushroom
1 loaf of French bread
shredded cheese

Slice bread lengthwise.  Mix together beef, sour cream, and soup.  Spoon over bread. Top with cheese.  Bake at 350 until cheese is melted.