Creamy Broccoli and Sun Dried Tomato Penne Pasta

This Creamy Broccoli and Sun Dried Tomato Penne Pasta was SO good!  It's creamy, cheesy and just plain delicious!  A couple of the kids picked out the sun dried tomatoes, but loved it other than that.  I guess I can't complain too much for their first time trying sun dried tomatoes.  

1/2 (16 ounce) box penne pasta (8 ounces)
2 cups fresh broccoli, steamed
1 pint half and half
1 (8 ounce) package 6 cheese Italian blend (a 3 or 4 cheese blend would work as well if the 6 cheese blend is not available)
1 (3.5 ounce) package sun dried tomato halves, very roughly chopped
1 clove garlic, minced
1 teaspoon basil
1/2 teaspoon salt

Cook pasta according to package directions.  While pasta is cooking, pour half and half, sun dried tomatoes, basil, and garlic into a large skillet.  Bring to a simmer over medium heat, then reduce heat to medium-low and let simmer 5 minutes.  Slowly stir in cheese and cook until melted.  Add salt, cooked pasta, and broccoli.  Stir well to combine.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious and Pinworthy Projects.

Oatmeal Cream Pies

My kids are pretty much obsessed with Oatmeal Cream Pies.  Heck, they're obsessed with sugar, but Oatmeal Cream Pies in particular.  My sweet (most of the time) 12 year old had a violin concert and I was asked to take a treat to for after the concert.  How I managed to get any to survive long enough to get them to the concert is a mystery.  As soon as the kids got home from school they bee-lined it to the kitchen and started DEVOURING the Oatmeal Cream Pies.  My 12 year old later admitted to having 5 of them before I kicked the kids out of the kitchen!

2 cups flour
1 cup quick oats, ground in food processor until about half their original size
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup butter, softened
1/2 cup shortening
1 1/4 cups sugar
2 1/2 tablespoons dark corn syrup OR molasses
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract

Filling:
1/2 cup butter, softened
1/4 cup shortening
1 1/2 cups powdered sugar
1 (7 ounce) jar marshmallow creme

Preheat oven to 350 degrees. In a medium sized bowl combine together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix well and set aside. In a large bowl beat together butter, shortening, sugar and dark corn syrup OR molasses until pale and fluffy, about 2 minutes. Add eggs, vanilla, and coconut extract and mix well. Slowly add in dry ingredients and mix until well combine. Roll dough into small balls (1 to 2 tablespoons, depending on how large you like your cookies) and place 9 on a greased baking sheet. Bake in preheated oven 8 to 10 minutes (cookies should still be soft, not quite fully set - don't over bake). Allow to cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.

To make the buttercream frosting, combine butter and shortening in a small mixing bowl and mix until smooth.  Add powdered sugar and mix until well combined. Stir in marshmallow cream. Spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.

Recipe adapted from Cooking Classy.

Linked on The Weekend re-Treat, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious, Dandelion Wishes Wednesday and Pinworthy Projects. 

Mexican Pizzas

My kids are pretty good eaters, but it isn't often they all get excited over the same meal.  When Mexican Pizzas are on the menu, they all cheer.  Literally.  I even got a happy dance from some of them.  Not only are these Mexican Pizzas tasty, they are done in under 30 minutes.  That makes me do a happy dance!

12 tostada shells
1 (16 ounce) can refried beans or 2 cups homemade (Refried Beans)
1 pound ground beef
1 packet taco seasoning or 1 tablespoon homemade (The Best Homemade Taco Seasoning)
1 cup enchilada sauce
1 large roma tomato, diced
2 stalks green onions, sliced
1 1/2 cup cheese, shredded (I usually use cheddar because that's what I have on hand most often)

Brown ground beef in a large skillet.  Add taco seasoning and water, as directed on the taco seasoning packet.  Warm refried beans either in the microwave or in a pan on the stove (I like to add between 1/4 cup and 1/3 cup water to my beans to make them a nice spreading consistency).  Spread refried beans on 6 of the tostada shells, then sprinkle with ground beef and place on a large baking sheet.  Top each with a remaining tostada shells.  Spread enchilada sauce on top of the top tostada shells and then sprinkle with cheese.  Bake at 350 for 8 to 10 minutes to melt the cheese.  Sprinkle each pizza with diced tomato and sliced green onions.

Recipe from The Royal Cook - an original!

Linked on The Weekend re-Treat, Party in Polka Dots, Manic Monday, Tatertots & Jello, Strut Your Stuff, Sweet & Savory Saturdays, Party in Polka Dots, Finding the Pretty & Delicious and Pinworthy Projects.

Warm Spaghetti Salad

I've had lots of pasta salads, but never a warm pasta salad, and never one with spaghetti.  This one was fantastic!  It is quick to put together and the kids even enjoyed it.  Some of them picked out the tomatoes, but still enjoyed it.  They even liked the feta cheese.  It got warm and soft and was delicious.

This Warm Spaghetti Salad makes a fantastic meal, or side.  We ate it as a meal.

1 (14.5 ounce) box spaghetti, cooked according to package directions
1 (6 ounce) can black olives, (I will cut the olives in half next time)
1 (6 to 8 ounce) container grape or cherry tomatoes, cut in half
1 (4 ounce) package feta cheese crumbles
1 tablespoon parsley
1/3 cup olive oil
3 cloves garlic, minced
salt and pepper to taste

Pour olive oil into a large pan and heat over medium-high heat.  Add garlic and cook until fragrant, about 30 to 60 seconds.  Remove from heat and add remaining ingredients.  Mix well and serve immediately. 

Recipe from The Royal Cook - an original!

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

Philly Cheese Steak Stuffed Bell Peppers

I saw a picture for Philly Cheese Steak Stuffed Bell Peppers a while ago and thought they sounded quite tasty.  After the success of the Stuffed Enchilada Peppers, I figured I might as well give them a try.  Who knew you could stuff a pepper with so many different things?!

The hubby, baby and I loved these Philly Cheese Steak Stuffed Bell Peppers!  The rest of the kids loved the filling, but are still convinced they don't like peppers.  I will get them to change their minds! :)

4 large green bell peppers, cut in half from stem to bottom with stem and seeds removed
16 thin slices provolone cheese
1 pound deli sliced roast beef, cut into strips
1 pound mushrooms, sliced
1 large onion, sliced
3 tablespoons butter
1 teaspoon salt, or to taste (I like things a little salty, so I used a full teaspoon.  If you don't care as much for salt, use 1/2 teaspoon)

In a large pan, combine onion, mushrooms and butter.  Cook over medium heat until onions and mushrooms are tender.  Drain juices, if needed, and add salt and roast beef.  Stir well and remove from heat.  Place bell pepper halves on a microwave safe plate and cover with plastic wrap (I did 4 halves at a time) and microwave for 2 minutes.  Transfer peppers to a baking sheet and place 1 slice of provolone cheese in each half pepper.  Fill each pepper with roast beef mixture and top with an additional slice of cheese.  Bake at 350 for 20 minutes.

Recipe idea from a picture, actual recipe from The Royal Cook - an original!

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

Whipped Caramel Filled Banana Cupcakes with Cream Cheese Frosting

I must have grown up sheltered, because I had never heard of banana cake until just a couple years ago.  It was my father-in-laws birthday and he wanted a banana cake.  So I made him one.  Kinda.  I made up a batch of my delicious Banana Bread and cooked it in a cake pan.  Then I threw a little Vanilla Buttercream Frosting on the top and called it good. :) If only I had know about Pinterest back then!

These Whipped Caramel Filled Banana Cupcakes with Cream Cheese Frosting were my first real attempt at making a banana cake (or cupcakes) and they turned out fantastic!  The baby wouldn't leave them alone and the hubs even had 2!

I hope your Monday is every bit as sweet as these amazing cupcakes!

Cupcakes:

2/3 cup sugar

1/2 cup plain Greek yogurt OR sour cream

1 egg

2 tablespoons butter, softened

2 very ripe bananas, mashed

1 teaspoon vanilla 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

 
Caramel:
2/3 cup butter
1/3 cup brown sugar

Frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

For the cupcakes, combine sugar, yogurt OR sour cream, egg, and butter and mix well.  Add mashed bananas and vanilla.  Add flour, salt, and baking soda and mix well.  Pour batter into a muffin pan lined with cupcake liners, filling about 2/3 full.  Bake at 375 for 15 minutes or until cupcakes spring back when lightly touched.  Cool completely on a cooling rack.

For the caramel filling, combine brown sugar and butter in a small sauce pan.  Cook over medium heat, stirring constantly, until butter is melted and brown sugar and butter are well combined.  Let the mixture come to a boil and let boil 1 minute.  Remove from heat and let cool.  When the mixture is completely cooled, beat until light in color, about 5 minutes.  Spoon caramel mixture into a pipping bag that has been fitted with a filling tip.  Insert tip into the center of each cupcake and squeeze out about 1 tablespoon filling.

For the frosting, cream together cream cheese and butter in a medium sized mixing bowl until fluffy; 2 to 3 minutes.  Add vanilla and mix well.  Add powdered sugar and mix until well combined.  Frost cooled, filled cupcakes.

Whipped Caramel Filling and Cream Cheese Frosting recipes from The Royal Cook - originals!

Banana Cupcake recipe adapted from ButterYum.

Linked on Weekend re-Treat, Strut Your Stuff, Tatertots & Jello, Pinworthy Projects, Party in Polka Dots and Manic Monday.

Stuffed Enchilada Peppers

I love anything with the word "Enchilada" in the title.  These Stuffed Enchilada Peppers were easily added to the list.  They were quickly devoured by the family!  There were a couple kids who just ate the filling, but the rest of them even ate the peppers.  In my house, that's quite the accomplishment!  My kids love their veggies - even brussel sprouts (gag!) but for some reason don't care much for peppers.

The Stuffed Enchilada Peppers are full of flavor and I love the texture the quinoa gives it.  Love. That. Stuff!

4 bell peppers, cut in half from stem to bottom and seeds removed (I used all green this time)
1 cup quinoa, uncooked
1/2 medium onion, diced
2 cups chicken broth (or vegetable for a vegetarian version)
1 (15 ounce) can black beans, drained
1 (4 ounce) can green chiles, not drained
1 roma tomato, diced
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) can red enchilada sauce
1 cup cheese, shredded (I used cheddar)

Combine chicken broth, quinoa, and onion in a medium sized pan.  Bring to a boil over high heat, then reduce heat to medium-low and cover the pan; let simmer for 10 to 15 minutes, or until all liquid is absorbed.  Pour enchilada sauce in the bottom of a 9x13 inch baking dish and set aside.  Place cut bell pepper on a microwave safe plate and cover with plastic wrap.  Microwave for 2 to 3 minutes, then place on top of the enchilada sauce in the 9x13 inch baking dish (I microwaved 4 half peppers at a time).  Place black beans, chiles, tomato, cilantro, salt and pepper in a large mixing bowl.  Add cooked quinoa and mix well.  Divide the mixture between the bell pepper halves, then sprinkle with cheese.  Cut a piece of aluminum foil large enough to cover the pan.  Spray with non-stick cooking spray and place over the pan.  Bake the stuffed peppers at 350 for 25 minutes.  Remove the foil covering and bake for an additional 5 minutes.  To serve, top stuffed peppers with the enchilada sauce they were baked in.

Recipe from One Lovely Life.

Linked on Sweet and Savory Saturdays, Party in Polka Dots, Manic Monday, Weekend re-Treat, Strut Your Stuff, Tatertots & Jello and Pinworthy Projects.

Slow Cooker Sausage and Tortellini Soup

Yesterday as I pulled my crock pot out of the cupboard, I noticed it wasn't very clean.  My kids seem to think there's a magician in our dish washer that will get off all the stuff they don't want to take time for when they're doing the dishes.  I called all of the kids downstairs and had them sit on the couch.  I showed them 2 plates that I pulled out of the sink, one that had been scraped and rinsed, and one that hadn't.  I asked them which was was ready to put in the dishwasher and which one wasn't.  Then I explained that when they put the dishes in the dishwasher that haven't been rinsed off, none of the dishes get very clean.  I let them know that I wasn't going to rewash dishes that they didn't take the time to rinse off before they went in the dishwasher anymore, that we were just going to use them.  I showed them the crock pot in all it's dirty glory and let them know that I was going to cook dinner in it, just the way it was.  Their sweet little eyes got wide, mouths dropped opened and they let me know how disgusting they thought it was.  They even informed me that I would have to eat the food too.  I let them know I was fine with that and took my lovely, but dirty, crock pot back into the kitchen and started on dinner preparation.  My 7 year old grabbed the crock pot off the counter and volunteered to wash it herself.  I told her that would be wonderful, but the dishwasher failed to be unloaded last night and there was no room in the sink to wash it.  I've never seen my dishes done so quickly, and not to mention the right way, without having to ask anyone.  Hopefully the lesson will stick this time. :)

This Slow Cooker Sausage and Tortellini Soup was so easy and so yummy!  There wasn't a drop leftover after dinner last night.  

1 (19 ounce) package frozen tortellini
1 (28 ounce) can diced tomatoes, drained
2 (14.5 ounce) cans chicken broth
1 (14 ounce) package sausage (fully cooked), sliced
1 (8 ounce) package cream cheese
1/2 - 1 (10 ounce) bag fresh spinach - I used half of the bag this time but would have liked a bit more.
1 teaspoon Italian seasoning

Pour all ingredients into a slow cooker and cook on low for 4 to 5 hours. 

Recipe adapted from Little Fellows.

Linked on Sweet and Savory Saturdays, Pinworthy Projects, Manic Monday, Weekend re-Treat, Strut Your Stuff, Tatertots & Jello and Party in Polka Dots.

Easy Crock Pot BBQ Pork Sandwiches

I know I've said it before, but I LOVE my crock pot!!  These Easy Crock Pot BBQ Pork Sandwiches are just one more reason I love my crock pot as much as I do.  The pork comes out tender and delicious and the family all loves it.  Even if the kids think it's gross to put Coke in with the meat.  :)

1 (2-3 pound) boneless pork roast
1 (12 ounce) can Coca Cola
1 (18 ounce) bottle BBQ sauce

Place roast in the crock pot and pour Coca Cola over the roast.  Cook on low for 6 to 8 hours.  Remove roast from crock pot and shred.  Discard the liquid and return shredded pork to the crock pot.  Stir in BBQ sauce (I use about half of the bottle and let those like more sauce add it to their sandwiches) and cook for an additional 30 to 60 minutes.

Linked on Sweet and Savory Saturdays, Finding the Pretty & Delicious, Manic Monday, Party in Polka Dots, Strut Your Stuff and Pinworthy Projects.

Easy Roasted Red Pepper Hummus

With summer just around the corner, I'm on the look out for snacks and meals that won't heat up the house.  This Easy Roasted Red Pepper Hummus is a perfect snack or meal for the summer time, or anytime.  Now if only I could get the kids to eat more than 1 or 2 bites of it...

I served my Easy Roasted Red Pepper Hummus with pita crackers (A. Maze. Ing!).  Because the kids don't dig hummus (what's the matter with them!?), I shared some with a neighbor.  She couldn't stop raving about it and said her babysitter loved it as well.  

1 (15 ounce) can garbanzo beans, drained with liquid reserved
2 tablespoons tihini
2 tablespoons fresh squeezed lemon juice
1/8 teaspoon cumin
1/3 cup roasted red pepper
1/4 teaspoon salt
2 cloves garlic

Place all ingredients (except liquid from the beans) in the bowl of a food processor.  Process until smooth, adding liquid from the bean, as needed, to reach desired consistency.  Store in the refrigerator.

Recipe from The Royal Cook - an original!

Linked on Show Me What Ya Got, Sweet and Savory Saturdays, Pinworthy Projects, Finding the Pretty & Delicious, Manic Monday, Party in Polka Dots and Efforts and Assets.