Hearty Penne Beef

1 3/4 C. Penne Pasta, uncooked
1 lb. ground beef
1 t. minced garlic
1 15 oz. can tomato puree
1 14.5 oz. can beef broth
1 1/2 t. Italian Seasoning
1 t. worcestershire sauce
1/4 t. each salt & pepper
2 C. chopped fresh spinach
2 C. (or 8 oz.) shredded mozzarella

Cook pasta according to package. Meanwhile, in large saucepan, cook ground beef and garlic over medium heat until cooked through. Drain. Stir in tomato puree, broth, italian seasoning, worcestershire, salt, and pepper.

Bring to boil. Reduce heat and simmer uncovered 10-15 minutes or until slightly thickened. Add spinach. Cook 1-2 minutes or until spinach is wilted.

Drain pasta and add it to beef mixture. Sprinkle with mozzarella. Cover and cook 3-4 more minutes.

Crock-Pot Lasagna

I got this recipe at Relief Society Enrichment night--It was SOOO yummy!
Crock Pot Lasagna

1 lb ground beef
2 cloves garlic (minced)
1 cup water
1 tsp. salt
1 medium onion (chopped)
29 oz can tomato sauce
6 oz can tomato paste
1 tsp. dried oregano
8 oz lasagna noodles (uncooked)
4 cups (16 oz) shredded mozzarella cheese
1 1/2 cups (12 oz) small curd cottage cheese
1/2 cup grated parmesan cheese

**Cook beef, onion and garlic together in saucepan until browned--drain.

**Stir in tomatoe sauce, water, tomatoe paste, salt, and oregano--mix well.

**Spread 1/4 of meat sauce in ungreased slow-cooker. Arrange 1/3 of noodles over sauce.
(it doesn't have to look good--just cover the sacue--you can break noodles to fit)

**Combine the cheeses. Spoon 1/3 of cheese mixture over noodles--repeat layering steps twice. Top with remaining meat sauce.

**Cover. Cook on low for 4-5 hours

Pineapple Cookies

1 cup soft shortening
1 ½ cups sugar
1 egg
1 small can crushed pineapple with juice
3 ½ cups all-purpose flour
1 t. soda
½ t. salt
¼ t. nutmeg
2/3 cup chopped walnuts

Cream together shortening and sugar; mix in egg and stir in pineapple. Blend dry ingredients (except nuts); stir into sugar mixture. Mix in walnuts and chill dough for 1 hour. Drop by rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet. Bake 8-10 minutes, or until no imprint remains when touched lightly.

Made these last week and they were yummy! The only thing I would change is the fact that they don't taste super pineapple-ey. Still really good, though.

Oreo Dessert

Ingredients:

1 pkg Oreos
8 oz pkg. cream cheese
2 8oz containers Cool Whip
1 small box Chocolate pudding
1 small box Vanilla Pudding

Directions

Crush about 2/3 of the oreos until crumbs and spread in bottom of 9 x 13 pan. In a separate bowl mix 1 of the Cool whips with the cream cheese (I usually let the cream cheese sit out for about a 1/2 hour to soften a little) Very carefully spread this mixture over the oreos. **it takes some patience. I drop little tiny spoonfuls all over and then gently spread them together with a spatula.

Next, in a separate bowl, mix the chocolate and vanilla pudding with three cups milk. Pour over cool whip/cream cheese layer. Add the next container of cool whip. Be careful not to mix it in with the pudding. Cover and chill in fridge for at least 3-4 hours. Crush remaining oreos and sprinkle over coolwhip. If you have extra time its easier spreading if you cool the pudding mixture for a half hour before.

***If it's needed for the evening it's best to make it in the morning. You need to let it chill long enough that the pudding will set up nicely but not too long that the oreos get soggy.

Sweet and Sour Meatballs

Sauce
2/3 cup Brown Sugar
2/3 cup Pineapple Juice
1 tsp Ketchup
1/4 cup White Vinegar
1 tsp Soy Sauce
2 tbsp Cornstarch

1/2-1 Green Pepper, sliced
1/2-1 Red Pepper, sliced
1 can Pineapple Chunks

Meatballs
4 Eggs
2 cups Dry Bread Crumbs
1/2 cup Finely Chopped Onion
1 tbsp Worcestershire Sauce
1/2 tsp Pepper
4 lbs Ground Beef

For Sauce- Combine brown sugar, pineapple juice, ketchup, vinegar and soy sauce. Bring to a boil. Mix 2 tbsp of cornstarch in 1/4 cup of water and add to sauce to thicken. Reduce heat to low- medium and add sliced peppers, pineapple and cooked meatballs. Continue to cook for aprox. 10 minutes.

For meatballs- In large bowl, beat eggs. Add the next 5 ingredients. Add beef; mix well. Shape into 1 in balls, about 12 dozen.
Place in single layers in ungreased baking sheet. Bake at 400 degrees for 10-15 minutes or until no longer pink. Drain and cool.

Serve over or alongside rice & enjoy!

*This makes a lot of meatballs but it is the recipe I like the best. I usually do the meatballs ahead of time and freeze them. Then I can use them for a variety of dinners. Using frozen meatballs makes dinner easy and fast. Best of all it is still yummy!

Hot Cross Buns (Bread Machine)

3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 teaspoons milk

1. Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on rolls.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

The idea for these came from a group presentation I had to do last week on Europe. We had to bring a treat that was representative of our country and since Catholicism is huge in Europe one girl in our group brought these. Catholics apparently eat them on Good Friday. I loved them and came home and googled for a recipe :) They taste a lot like a cinnamon roll or cinnamon/raisin bread. We sure liked 'em.

Famous Cafe Rio Dressing

1 Pkg Hidden Valley Ranch (make with 2 cups mayo and 2 cups buttermilk)
1/2 bunch of cilantro
2 cloves of garlic
2-4 tomatillos quartered
1 tsp lime juice
1 jalapeno pepper (optional if you don't want the spice.)

Make ranch packet first with buttermilk and mayo then add with rest of ingredients into food processor and blend well.

Yummy-I like to eat it with everything!

Penne Alfredo

8 oz. or 1/2 lb. Penne or Fettuccine Noodles (we love it with penne)
1/2 cup Softened Butter
3/4 cup Whipping Cream at room temperature
3/4 cup freshly grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. White Pepper
1/4 to 1/2 tsp. Garlic Powder (depending on how much garlic you like) =)

Cook & Drain noodles. Using same pan combine noodles & butter. Once butter is melted add 1/2 of the cream and then 1/2 of the Parmesan & toss well. Add remaining cream & Parmesan. Toss until creamy & smooth. Add salt, white pepper, & garlic powder. Mix well. Serve with grilled chicken. Serves 4 to 5. We love to serve ours with carrots & broccoli as well.

WARNING: This Alfredo is addicting and is certainly not the ideal meal if you are watching your calorie intake!

Crock-Pot Fajitas

1 lb beef flank steak, or skinless/boneless chicken breast halves, or pork
tenderloin, or 24 oz. firm tofu
1 lg onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1 yellow bell pepper, seeded
10 jalapeño pepper rings from a jar
1 tsp chopped garlic (2 cloves)
1 tsp ground cumin
1 can (15 oz) kidney, pinto or black beans, drained and rinsed
1 pkt (1.27 oz) fajita seasoning mix

12 8" flour tortillas
3 ripe tomatoes, chopped
1 cup shredded lettuce
12 T light sour cream (1 T per fajita)


*4 to 8 hours before serving: Trim meat well of fat and cut into 6 portions. Crumble or cube tofu. Place in slow cooker.

Cut vegetables into strips and place in slow cooker.
Next add jalapenos, garlic, cumin, beans & seasoning mix. Mix well and cook on LOW for 7-8 hours or HIGH 4-5 hours.

Just before serving:
Remove meat from slow cooker and shred.
Return shredded meat to pot and mix well.
Warm tortillas in microwave.
Use a slotted spoon to remove contents from slow cooker. There will be a lot of liquid.
Assemble fajitas with toppings of your choice.
SERVES 6

Nutrition information for 2 fajitas using beef, with tomatoes, lettuce and sour cream
Calories ................................. 505 Fat ........................................14 g Fiber ......................................9 g
Sodium ......................1040 mg
Total Carbohydrate .............. 64

Since I can't make my dad's yummy fajitas, I try this easier version. I found it on www.zonya.com (Zonya is a registered dietician that I like to watch on T.V.) We love, love them. I don't add jalapenos or cumin, and there's still plenty of flavor - YUM!

Raspberry Cheesecake

Raspberry Cheesecake

Graham cracker shell
1 large pkg. cream cheese
½ tub cool whip
1/3 C. sugar
2 t. vanilla or almond extract
1 C. raspberries (washed)

1) Let cream cheese warm to room temp.
2) Beat together cream cheese, sugar and vanilla
3) Fold in cool whip

Put ½ of the mixture in the shell. Then arrange most of the raspberries on top of that. Put the rest of the filling mixture on, and top with remaining raspberries. Chill.

*I haven't made this in a long time, but got it from a cute friend I used to work with. It was delicious though when I did make it. Try it - it's definitely worth it!

Startin' Something Good

Hopefully this will be lots of fun and will benefit all you mommies and wives out there who need dinner ideas or just like to cook! There will be a few of us (hopefully) posting our recipes on here periodically for everyone to enjoy. We'll be posting every kind of recipe too: entrees, desserts, breads, snacks, smoothies... anything! Feel free to leave comments and if you have a recipe to share, let us know. Here we go!