Baked Ziti

This recipe doesn't have the glamor of the previous recipes, but it's a goody. It's like a lasagna, but easier. I make it every time I need to bring dinner to someone. I buy the disposable pans and throw it in. If I were a little more prepared, I'd buy 3 square disposable pans and make one to bring, one for the freezer, and one for my family to make. Even then, I'd still have leftovers! I know Kristi made this recipe from the Biggest Loser's website. So, she may need to post her variation.

Also, you could use Kelli's spaghetti sauce for this recipe!

Baked Ziti
Sandy Liggett (Brent's cousin)

1 lb dry ziti, or tube noodles
onion
1 garlic clove
1 lb ground beef
2 26 oz spaghetti sauce
6 slices provolone cheese (I buy it from Sam's, divide it into freezer bags)
1 1/2 cups sour cream
6 oz shredded mozzarella cheese
2 Tbsp grated Parmesan

Cook noodles until al dente. Brown ground beef with chopped onion and garlic. Drain. Add spaghetti sauce. Layer in pan in the following order:

sauce (just enough to cover the bottom)
noodles
sauce
provolone (enough to cover)
sour cream
sauce
mozzarella cheese
Parmesan cheese

Bake at 350 for 30-minutes or until the cheese is melted and the sauce bubbling.

Asian-Style Ribs

So I got this recipe from an April edition of Family Circle magazine, and was so excited to try it. I found pork ribs on sale for $1.99/lb and I had everything except the sesame oil and ginger. It was delicious! It's a slow cooker recipe, my favorite for busy days, and even Aubrey was eating it up. Jeremiah's only suggestion was to add a little more brown sugar. It would be great over rice!

Asian-Style Ribs

2/3 cup light brown sugar

1/2 cup low-sodium soy sauce

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 Tablespoons minced fresh ginger

4 garlic cloves, crushed

1/2 teaspoon red pepper flakes

1 rack pork ribs (about 3 pounds), cut into sections of 3 to 4 ribs

2 Tablespoons cornstarch

3 scallions, trimmed and thinly sliced

1 teaspoon sesame seeds

Directions:

1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic, and red pepper.
2. Place ribs in a slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender.
3. Transfer ribs to a platter. Strain sauce and discard extra fat. Combine cornstarch and 1/4 cup water; blend with sauce in saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of the sauce, scallions, and sesame seeds. Serve with remaining sauce.

Peanut Butter Cheesecake Brownies

These were really good and rich, so it was easy giving half of the pan away to family and friends since I couldn't eat very many. But they are so good. Don't be daunted by the steps. Most of it is just cooling time in the fridge. These taste better the day after too after they are set up more.

Oh, and in this recipe, you really have to use the Pillsbury brand brownie mix! The first time I made them I used Duncan Hines mix and the brownie layer was totally uncooked and gooey. Like bad gooey. So I read on the Pillsbury website under the reviews for the recipe, and someone said that she had the same problem with using Betty Crocker, and so it only works with the Pillsbury (trust me on this).


1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix (you really have to use the Pillsbury brand!)

1/2 cup vegetable oil
1/4 cup water
2 eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter (I used crunchy and it was fine, although I think creamy is better)
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream (I just used milk and it was fine.)
1. Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.

2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly. (Spooning the mix over the batter is a little tricky. Just be patient and know it doesn't have to be perfect).

4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.

5. In small microwavable bowl, microwave chocolate chips and cream (or milk) uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. Serve cold. Store covered in refrigerator.

For higher altitudes, you can click on this link for tips on how to adjust the recipe.

Tasty Meatloaf

Another Sisters' Cafe recipe. I really like their recipes. I made this for Sunday dinner with my parents over and everyone loved it. My kids even ate it up without complaining (except for Jack but that's because he wanted to go upstairs and play Mario Kart). One suggestion, since this makes two meatloaves, is to freeze the second meatloaf for another day. The girls at Sisters' Cafe suggest baking the second one in a disposable foil bread pan so you don't have to use one of your metal pans for the freezer.

(Picture courtesty Sisters' Cafe)

Tasty Meatloaf

1.5 lbs. lean ground beef

1.5 lbs. ground turkey
1 large onion, chopped finely
1 box stuffing mix (any kind)
1 (8 oz.) can tomato sauce
2 Tb Worcestershire sauce
1/4 tsp pepper
1 cup fat free or light sour cream
1/2 cup milk
1 packet of dry ranch dressing mix
2 cloves garlic, minced
1 tsp oregano
1 egg

Sauce (the BEST part!)
Stir together in a bowl:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp prepared mustard

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great, just make sure you put the lid on it so things don't go flying). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes. Once it has mostly cooled you can wrap tin foil over the top of one and put it in the freezer for later.