Slow Cooker Sausage Tortellini

This one is super quick and easy.You can use your slow cooker without having it take all day. Perfect for when you have a few hours before dinner.

Ingredients

1lb Italian Sausage
1 lb package frozen Tortellini
2 cans Diced Tomatoes
8 oz Cream Cheese
1 Green Pepper, chopped

Instructions

1. Brown Sausage in skillet.
2. Combine all ingredients in slow cooker and mix well.
3. Cover and cook on low for 3 1/2 hours stirring halfway through.
4. Uncover and stir. Cook uncovered for another 30 minutes.

Ham and Swiss Roll

I needed something quick and easy to make for my friend's birthday last night. Even though people were eating dinner before they can over it is always good to have something to nibble on. Usually I make my pepperoni bread but I wanted to try something different this time around. 

This one is so simple it's ridiculous but I figure why make planning a menu for a party difficult. This was relatively cheap to make too since it is only 3 ingredients. I used 6 slices of Cheese because I think it is delicious but 4 would work as well. 

Ingredients

1 refrigerated  pizza dough
1/2 thinly sliced Ham
4-6 slices Swiss Cheese

Instructions

1. Preheat oven to 350 degrees. 
2. Roll dough out into a rectangle in lightly greased baking sheet. 
3. Cover with slices of Swiss. 
4. Add slices of ham over the Swiss.
5.  Starting on one of the long sides slowly roll the dough up. Leave the seam side down. 
6.  Bake 25-30 minutes. 
7. Cut into slices and serve. 

Butterfinger Pie

I made this last night for my friend's birthday. Butterfingers are his favorite candy so I went with it. Since it is still so close to Halloween it was cheaper to buy a bag of Butterfinger mini's. You can just as easily buy a few of the regular size bars or the fun size to make it as well. You can also make your own Graham Cracker Crust but I was short on time so I bought one pre-made.

Ingredients

8 oz Cream Cheese, softened
1 tub of Cool Whip
1 bag of Butterfinger minis, crushed
1 Graham Cracker Crust


Instructions 

1. In large bowl, whip Cream Cheese until smooth. Fold in Cool Whip.
2. Stir in 1 cup of crushed Butterfingers.
3. Spread over Graham Cracker Crust.
4. Top with the remaining crushed Butterfingers.
5. Refrigerate at least 2 hours before serving.

Graveyard Dirt Cake

Happy Halloween! Here is an easy Halloween dessert that you can make no matter where you are celebrating. Adults and kids both love this one. I used Milano cookies for the "graves" but you can use anything that you want to decorate. I used chocolates that were shaped like pumpkins, witched, and skulls because that it what I found in the store. Use anything you like!

Ingredients
1 (20 ounce) package Oreo cookies 
½ stick Butter, softened
8 ounce package Cream Cheese, softened
1 cup Powdered Sugar
3 cups Milk
2 packages instant Vanilla pudding
12 ounce Cool Whip
Milano Cookies
1 small package Gummy Worms

Instructions
1. Crush Oreos. Spread 1/3 of the crushed Oreos into a 13x9 baking dish (or any serving dish that you want to use). Set aside the rest. 
2. Mix Butter, Cream Cheese, and Powdered Sugar. 
3. In  separate bowl, whisk the Pudding and Milk. Fold Cool Whip into mixture. 
4. Combine Butter mixture with Pudding mixture and blend well. Spread 1/2 the mixture over the Oreo cookies in the dish. 
5. Add 1/3 crushed Oreos on top followed by the rest of the Pudding. Place Gummy Worms between each layer as desired. Top with the remaining Oreos. 
6. Place Milano cookies into the dessert to look like graves. Add any addition candy that you like as desired. Get creative!
7. Chill for 3 hours before serving. 

Weeknight Creamy Pasta

A quick and easy weeknight meal.

Ingredients

1 package Rigatoni
Oil
1lb Chicken, boneless, skinless
1 jar Alfredo Sauce
6 oz Mushrooms
1 bag fresh Spinach
Grape Tomatos

Instructions

1. Preheat oven to 450 degrees.
2. Cook Rigatoni according to package instructions. Drain
3. Heat Oil and cook Chicken until lo longer pink. Stir in Alfredo Sauce.
4. Add Spinach, Mushrooms, and Tomatoes to Rigatoni. Gradually stir in Chicken and Alfredo mixture.
5. Transfer to 13x9 baking dish and bake for 20-25 minutes.

Chocolate Peanut Butter Bars

I made these the other day and they were terrific. I will try making hem with dark chocolate next time because that is Shane's favorite.  


Ingredients 

• 1 1/2 sticks unsalted Butter, melted
• 2 cups crushed Pretzels
• 1 1/2 cups Powdered Sugar
• 1 1/4 cups Creamy Peanut Butter
• 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions

• Spray an 8x8 baking pan with cooking spray. Set aside. 
• Place melted Butter, Pretzels, Powdered Sugar, and 1 cup Peanut Butter in a large bowl. Mix until well combined. Spread evenly into baking pan. 
• Place Chocolate Chips and remaining 1/4 cup Peanut Butter in a microwave-safe bowl. Heat on HIGH power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat. Chill for at least 1 hour to set, slice into bars.

Slow Cooker Chicken and Wild Rice Soup

Ingredients

1 can Cream of Celery
1 can Cream of Mushroom
2 large Carrots- diced
1 cup Onions, chopped
1 lb boneless, skinless Chicken Breast
6 oz Mushrooms, diced
1 tsp Parsley
1 Tsp Thyme
32 oz Chicken Stock
3-4 strips Bacon, chopped
1 (6oz) package Long Grain and Wild Rice

Instructions

1. Add everything expect for the Rice to the Crock Pot.
2. Cover and cook 7-8 hours on Low.
3. Remove Chicken and shred. Return to Crock Pot.
4. Stir in Rice and seasoning packet and cook for an additional 1 hour.

Chocolate Pumpkin Pecan Bars

Ingredients

2 cups all-purpose Flour
1 tbsp Pumpkin-Pie Spice
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter, room temperature
1 1/4 cups Granulated Sugar
1 Egg
2 tsp Vanilla 
1 can Pumpkin
10 oz Package Pecans
1/2 package semisweet Chocolate Chips

Instructions

1. Preheat oven to 350 degrees. 

2. In a medium bowl, mix together flour, pumpkin pie spice, baking soda, and salt. 

3. In separate bowl, use electric mixer to cream butter and sugar until smooth; beat in egg and vanilla until combined. Stir in pumpkin and mix well. Gradually stir in flour mixture low until  combined. Fold in  pecans and chocolate chips. 

4. Pour into lightly greased 9X13-inch baking pan.  Bake bars for 35-40 minutes. 

5. Cool completely and cut into squares. 

Quick and Easy Tortellini

Just another quick and easy weeknight meal.

Ingredients
1 package Tortellini
1 Green Pepper, chopped
1 lb Italian Sausage
1 jar Pasta Sauce, any kind
Mozzarella (optional)

Instructions
1. Prepare Tortellini according to package instructions.
2. In large skillet, cook Sausage until it is no longer pink.
3. Add Green Pepper and saute until tender.
4. Stir in Pasta Sauce until warm.
5. Add Sausage mixture to Tortellini.
6. Add Mozzarella if desired and serve.

Santa Fe Chicken

This dinner is super quick with tons of flavor.

Ingredients
Oil
1 lb Chicken, boneless, skinless
1 can Black Beans, drained, rinsed
1 small can Corn, drained
1 cup Salsa
Cheese (Optional)
Rice-Prepare according to package instructions

1. Heat Oil in Skillet.
2. Add Chicken and cook until no longer pink.
3. Stir in Black Beans, Corn, and Salsa.
4. Serve over Rice and top with Cheese

Italian Sausage Lasagna

Lasagna is a delicious go-to weeknight dinner. I like to spice it up a bit. I forgot to take a picture tonight but I will add one when I make this next time.

Ingredients
9 Lasagna noodles
1 lb Mild Italian Sausage
1/2 cup Onion, chopped
1 jar Pasta Sauce
15 oz Ricotta
1 tsp Garlic
1/2 cup Parmesan, grated
1 cup Mozzarella

Instructions
1. Preheat oven to 350 degrees.
2. Prepare Lasagna Noodles according to package instructions.
3. In large skillet, brown Sausage. Add Onions and cook until Sausage is well done.
4. In a bowl, combine Ricotta, Garlic, and Parmesan.
5. Spread 1/2 the jar Pasta sauce on bottom of 13x9 baking dish.
6. Place 3 Noodles over Pasta Sauce.
7. Spread 1/2 the Ricotta Mixture. Top with 1/2 the Sausage mixture.
8. Cover with 3 Noodles. Spread the other 1/2 Ricotta mixture and the other 1/2 Sausage mixture.
9. Top with the last 3 Noodles. Spread the rest of the Pasta Sauce on top. Cover with foil.
10. Bake for 20 minutes. Top with Mozzarella and bake an additional 10 minutes.

Pesto Penne

Once again, here is another quick weeknight meal that is a favorite in our house.  I used whole wheat penne for this one.

Ingredients

1 box Penne
Oil
1 lb Chicken, boneless, skinless, cubed
1 Red Pepper, chopped
4 oz Pesto
Feta

Instructions
1. Cook Penne according to package instructions. Drain
2. Heat Oil in skillet. Cook Chicken until no longer pink.
3. Add Red Peppers and saute 3-4 minutes.
4. Mix Chicken, Red Peppers, and Pesto in with the Penne.
5. Sprinkle with Feta

Chicken Parmsean

This is a delicious weeknight meal that can be put together in no time. I love to serve this dish over pasta.

 Ingredients

1 cup Bread Crumbs
1 1/2 Cup Parmesan, grated
1 tsp Basil
1 Egg
1 lb Chicken Breasts, boneless, skinless
1 jar Pesto Marinara Sauce

Instructions
1. Preheat oven 375 degrees.
2. Mix Bread Crumbs, 1 cup Parmesan, and Basil until well blended.
3. Whisk the Egg in a separate bowl.
4. Dip the Chicken in the Egg.
5. Dip the Chicken in the Bread Crumb mixture and coat well on both sides.
6. Spread 1 cup Marinara sauce in 13x9 baking dish.
7. Place Chicken Breasts over top. Cover with the remaining Marinara
8. Bake for 30 minutes. Sprinkle with the remaining 1/2 Parmesan. Bake an additional 10 minutes.

Ham and Broccoli Pasta

This one is a light summer meal.

Ingredients
1 box Rotini Pasta
10 oz Broccoli
1 Tbsp Butter
8oz Ham
1/2 cup Onion, chopped
1 pint Heavy Cream
1 Tsp Garlic Powder
 Grated Parmesan Cheese

Instructions
1. Cook Pasta according to package instructions. In the last 3 minutes add Broccoli to pot. Drain.
2. Add Butter to skillet set to Medium heat. Stir in Ham and Onions.
3. Stir in Whipping Cream and Garlic Powder. Bring to a boil. Let it simmer for 5 minutes.
4. Add Ham mixture to Pasta. Mix until well combined.
5. Sprinkle with Grated Parmesan.

Ground Beef and Shells

Ingredients
1 box Medium Shells
1 lb lean Ground Beef
1 jar Pasta Sauce, any kind
8 oz Cream Cheese, softened
1/2 Tbsp Italian Seasoning
1/2 cup Mozzarella

Instructions
1. Preheat oven to 350 degrees.
2. Cook Pasta according to package instructions. Drain
3. Stir in Cream Cheese and Italian Seasoning until well combined.
4. In large skillet, cook Ground Beef until no longer pink. Drain.
5. Stir in Pasta Sauce.
6. Spread half of the Ground Beef mixture in 13x9 baking dish.
7.  Cover with Pasta mixture.
8. Top with remaining Ground Beef mixture.
9. Sprinkle with Mozzarella
10. Cover with foil and bake 20 minutes. Remove foil and bake an additional 5 minutes.

Bruschetta

I love Bruschetta! It's a great little appetizer that is healthy and easy to make.  Bring it to any type of party with a loaf of Italian bread. You can use Balsamic Vinaigrette. I chose to use Pomegranate Vinaigrette because it is one of my favorites.

Ingredients
2 cloves Garlic, chopped
1 Tbsp Basil
2 Tbps Pomegranate Vinaigrette
1/2 Tsp Salt
3 Tbsp Olive Oil
6 Roma Tomatoes, diced
1/2 cup Red Onions, chopped
Parmesan (Optional)

Instructions
1. Stir Garlic, Basil, Pomegranate Vinaigrette, and Salt.
2. Gradually stir in Olive Oil.
3. Mix in Tomatoes and Red Onions.
4. Serve over Italian Bread Slices.
5. Top with Parmesan if desired,

Spicy Balls

Tried these out for a small get together with some friends. They weren't as big of a hit as the Buffalo Chicken bites but they went pretty quick as well. This would work best if you have a deep fryer. Since I do not, I had to improvise.

Ingredients
1/2 cup Milk
1 Egg
1 block of Pepper Jack Cheese, cut into cubes.
1 cup Bread Crumbs
Parsley
Oil

Instructions
1. In a small bowl, beat Milk and Egg together until well blended.
2. I a separate bowl mix together Bread Crumbs and Parley.
3. Dip the Pepper Jack Cheese Cubes in the Milk mixture.
4. Roll in Bread Crumbs making sure they are well coated.
5. Heat oil in skillet.
6. With a slotted cooking spoon, dip 3-4 Spicy Balls in the oil at a time and cook until golden brown.
****This will only take a few seconds so don't hold them in there long. I burnt my first few by just putting them directly in the oil.
7. Serve up hot!

Easy Meatloaf II

This is another version of my Meatloaf recipe. Meatloaf is a quick meal to throw together but it doesn't have to be boring.

Ingredients
2 lbs lean Ground Beef
1/2 cup Water
2 Eggs, beaten
1 cup Green Pepper, chopped
1/2 cup BBQ sauce
1/2 of a (6 oz) package Savory Herbs Stuffing Mix

Instructions
1. Preheat oven to 400 F.
2. Mix Ground Beef, Water, Eggs, Green Pepper, Stuffing Mix, 1/4 cup BBQ Sauce.
3. Shape into a loaf.
4. Spread remaining 1/4 cup of BBQ Sauce over the top.
5. Bake for 30 minutes.

Grilled Peppers with a Twist

I was home this past weekend and grilled out with my family. These Peppers with a Twist are a perfect side dish when grilling out! They are easy and healthy too. I like to make these with both Orange and Yellow Bell Peppers but you can use any kind. 

Ingredients

4 Bell Peppers- any color

12-16 Grape Tomatoes

1 cup Mozzarella, shredded

2 Tbsp Raspberry Vinaigrette Dressing

Basil

Instructions

1. Cut Peppers in half. Remove seeds. 

2. Fit in Tomatoes. I can usually fit 3-4 in each half. 

3. Sprinkle with Cheese. 

4. Drizzle with Raspberry Vinaigrette. 

5. Sprinkle with Basil. 

6. Place on the top shelf of the grill and let cook for about 10 minutes. 

Strawberry Cheesecake

Shane requested a Strawberry Cheesecake for his Birthday. Here's what I did.

Ingredients

1 Graham Cracker Pie Crust
2 (8oz) packages of Cream Cheese, room temperature
2 Eggs
2/3 cup Sugar
1 Tsp Vanilla

Topping
10 oz Strawberries
1/4 cup Sugar
1 Tbsp Cornstarch

Instructions

1. Preheat oven to 350 F.
2. Blend Cream Cheese, Eggs, Sugar, and Vanilla with electric mixer until smooth.
3. Puree topping ingredients in blender.
4. Add to sauce pan and bring to a boil. Cook and stir for 2 minutes. Let cool.
5. Spoon Cream Cheese Mixture into Pie Crust.
6. Use a Teaspoon to drop Topping Mixture on top.
7. Swirl with a knife.
8. Bake for 40 minutes.
9. Cool and refrigerate until serving.

Salsa Chicken

It's been awhile since my last posts. My school and work schedule has been crazy. That's why I have been making quick and easy dinners. This one is both of those things. Oh and did I mention, this is really cheap to make! I like to serve this one over rice.

Ingredients

Oil

1 lb Chicken Breasts, boneless, skinless-Diced

1 jar of Salsa

1 cup Cheddar Cheese, shredded
Rice

Instructions

1. Heat oil in skillet. 

2. Add  Chicken and cook until mostly done. 

3. Stir in Salsa. Bring to a boil. 

4. Reduce heat to low. Cover and simmer for 10 minutes. 

5. Top with Cheese and serve over rice. 

Cookie Bars

I was about to make some Chocolate Chip Cookies when I realized I had some extra ingredients I wanted to use up. So I added them to my dough and make these delicious cookie bars.

Ingredients
3/4 cup Sugar
3/4 cup Brown Sugar
1 cup Butter, softened
1 tsp Vanilla
1 Egg
2 1/2 cup Flour
1 tsp Baking Soda
1/2 Tsp Salt
1/2 Pecans, chopped
1 cup Semisweet Chocolate Chip Morsels
1 cup Butterscotch Morsels

Instructions
1. Preheat oven to 350 F.
2. Mix Sugars, Butter, Vanilla and Egg until well blended.
3. In separate bowl mix Flour, Baking Soda, and Salt.
4. Gradually stir the Flour mixture into the Sugar mixture to form dough.
5. Mix in Pecans, Chocolate Chips and Butterscotch.
6. Press Dough into 13 x 9 baking dish.
7. Bake 15-20 minutes.

Slow Cooker Corned Beef and Cabbage

I made this one awhile back for St. Patrick's Day. Turned out wondefully!I usually use Guinness to make this but other dark beers will work just as well. This time, I used 1554 by The New Belgium Brewing Company.

Ingredients

3 lb Corned Beef Brisket
1/2 cup Onions, chopped
4-5 small Potatoes, diced
2 cups Carrots, chopped
1 Tbsp Brown Sugar
1 (12oz beer)
12 oz water
1 small head of Cabbage, chopped

Instructions
1. Spray Crockpot with cooking Spray or line with Slowcooker liner.
2. Place Onion, Potatoes and Carrots in the bottom.
3. Place Corned Beef on top.
4. Sprinkle with Brown Sugar and the Spice Packet (if included)
5. Pour Beer over top. Fill bottle with water and add that as well.
6. Cover and Cook for 8-10 hours.
7. Add Cabbage in the last hour.
Serve with the beer you used to cook with!

Featured Beverage
I used 1554 by New Belgium. It was awhile ago since I made this but this beer was awesome! It worked perfectly for this meal. I will be buying this again. I highly recommend it to dark beer lovers such as myself.

Slow Cooker Pulled Pork

I've been falling behind on my post. Too much food and too little time. I make Pulled Pork a lot. This one is great for parties. I usually buy mini buns and serve Pulled Pork sliders. I usually use Jack Daniels but we also like using Carribean Jerk sauce from Buffalo Wild Wings as well.

Ingredients

3 lb Pork Shoulder, boneless
1/2 Tsp Thyme
1/2 cup Onion, chopped
1 (12oz) can Coke
1 bottle BBQ sauce (I used Jack Daniels)
Buns

Instructions

1. Spray you Crockpot with cooking spray or line with Slowcooker liner.
2. Place Pork in Crockpot.
3. Sprinkle with Thyme.
4. Top with Onions.
5. Pour Coke over top.
6. Cover and cook for 8 hours.
7. Remove pork and shred with two forks.
8. Remove liquids from the Crockpot.
9. Put the pork back in the pot and stir in BBQ sauce.
10. Cook for about 20 more minutes. Serve on Sandwich buns

Buffalo Chicken Mac N Cheese

Yes, I am making something with a Buffalo chicken theme again. I can't resist. Plus this one is a tasty twist on an old classic.

Ingredients
1 package Elbow Macaroni
2 Tbsp. Butter
1/4 cup Flour
1 Tsp Garlic, minced
2 cups Milk
1 (8oz package) Shredded Cheddar

2 Chicken Breasts, cooked, diced

3 Celery Stalks, chopped
1/4 cup Buffalo Sauce- I used Frank's Buffalo.

Instructions
1. Preheat oven to 350 F.
2. Cook Elbow Macaroni according to package instructions. Drain.
3. Meanwhile, Melt Butter in large sauce pan. Stir in Flour and Garlic until well blended.
4. Stir in Milk. Bring to a boil. Allow to boil for 1 minute.
5. Remove from heat. Stir in Cheese.
6. Mix Cheese mixture with Pasta. Add Chicken, Celery, and Buffalo Sauce.Stir until well blended and spoon into 13x9 baking dish, sprayed with cooking spray.
7. Cover with foil and bake for 25-30 minutes.

Featured Beer
I tried a Red Chair NWPA by Deschutes Brewery. This is what they are calling a Northwest Pale Ale. It has a ABV of 6.2% and is available during the Winter. I like this one because it has a slight bitterness and the flavor isn't overwhelmed by hops. It has a nice hint of citrus to finish off the aroma and flavor.

Easy Slow Cooker Chili

Time for another Crockpot Monday post. I went with an old classic this week. I made Slow Cooker Chili with some Corn Muffins. Awesome meal to come home to. I took the pictures while it was nice and hot because I couldn't wait to eat so they turned out a little steamy.

Ingredients
2 lbs Lean Ground Beef
1 cup Onions, chopped
1 Tbsp Garlic, minced
1 can Black Beans, Drained and Rinsed
1 Green Pepper, diced
1 (28oz) can Diced Tomatoes-no salt added, undrained
1 (15 oz) can Tomato Sauce
1 Tbsp Chili Powder
2 Tsp Cumin

Cheese for topping (Optional)


Instructions
1. Brown Beef in Skillet. Drain.
2. In slow cooker, mix Beef and remaining ingredients.
3. Cover and cook on low heat for 7-8 hours or on high heat for 4-5.

Quick Tips

•  I used a slow cooker liner to reduced the amount of clean up. 
• You can also used Ground Turkey to make Chili for a healthier option. 

Easy Meatloaf

One can't have a food blog without including meatloaf. Mixing it up is great but every now and then it is good to make an old favorite. I like to make mine with BBQ Sauce but Ketchup works great as well.

Ingredients
2 lbs lean Ground Beef
1/2 cup Water
2 Eggs, beaten
1/2 cup Onions, finely chopped
1/2 cup Ketchup
1/2 of a (6 oz) package Sage Stuffing Mix

Instructions
1. Preheat oven to 400 F.
2. Mix Ground Beef, Water, Eggs, Onion, Stuffing Mix, 1/4 cup BBQ Sauce/Ketchup.
3. Shape into a loaf.
4. Spread remaining 1/4 cup of Ketchup over the top.
5. Bake for 30 minutes.

Featured Beer
I bought this one on a whim. It's the Organic Chocolate Stout by Samuel Smith Brewery.  I had not tried an organic beer before, at least not that I can think of. Chocolate sounded appealing as usual as well. I purchased this pint sized bottle to split with Shane for only $3.99. For the price, I figured that it would be worth a try. This might sound obvious but this beer was overwhelmingly chocolate. I felt like I was drinking a thin chocolate shake. I will not be getting this again. If you are in the mood for this type of beer, I recommend that you have a Young's Double Chocolate Stout instead.

Irish Stout Stew

It's taken me awhile to come up with a Beef Stew recipe that I am satisfied with. This is an old favorite and a great meal for a winter's night after a long day at work. I served this with a Guinness and a piece of baguette. Hope you enjoy!

Ingredients
Oil
1/2 cup Flour
1/2 Tsp. Salt
2 lbs Beef Stew Meat, cubed
3 stalks Celery, sliced
2 Carrots, sliced
5 Yellow Potatoes, diced
1 Onion, sliced
1 tsp Garlic, minced
3 cups Beef Broth
1 (6 oz) Tomato Paste
1 (12 oz) Guinness
1 tsp Thyme

Instructions
1. Heat oil in large skillet.
2. In large bowl, mix Salt and Flour. Coat Beef in Flour mix.
3. Brown Beef in skillet.
4. Add Celery, Carrots,  Potatoes, Onion, and Garlic to slow cooker.
5. Top with Beef.
6. In medium sized bowl, stir Beef Broth and Tomato Paste. Pour over Beef.
7. Slowly pour Guinness over top.
8. Sprinkle Thyme over top.
9. Cover and cook for 8 hours.

Featured Beer

Obviously, I enjoyed this with a Guinness. I am certain most people are familiar with this one so my description will be brief. It's delicious.... I prefer it on draft but it is a great one to cook with as well. I recommend that you pour it in a glass at a vertical angle when enjoying it with this meal.

Easy Shepherd's Pie

Ingredients
1 1/2 lbs Lean Ground Beef
1/2 cup Onion, chopped
1 1/2 cups mixed Vegetables-Peas, Carrots, Corn
1/4 cup Beef Broth
1 Tbsp. Worcestershire Sauce
Mashed Potatoes (See below)
1/2 cup shredded Cheddar Cheese


Instructions
1. Preheat oven to 375 F.
1. Cook Beef and Onion in skillet.
2. Mix in Vegetables. Cook until tender.
3. Stir in Beef Broth and Worchestershire.
4. Simmer for 5 minutes.
5. Spoon Beef Mixture into 8x8 baking dish.
6. Top with Mashed Potatoes.
7. Bake for 20 minutes.
8. Add Cheddar and bake an additional 5 minutes.


Mashed Potatoes
You probably already know how to make mashed potatoes but I wanted to add a quick recipe so that my shepherd's pie recipe is complete. I boil the potatoes first, then start prepping the rest of the meal.

Ingredients
6 small white or red Potatoes
Water
1/3 cup Milk
1/4 cup Butter
1/2 Tsp. Salt
1 Tsp. Garlic, Minced
1/4 Sour Cream

Instructions
1. Peal Potatoes and cut into quarters.
2. Place Potatoes in sauce pan. Add just enough Water to cover the Potatoes. Cover.
3. Heat to boiling. Reduce heat to medium-low and simmer for 30 minutes. Potatoes should be tender when poked with a fork. Drain.
4. Mash Potatoes with masher of electric mixer.
5. Gradually stir in milk.
6. Stir in remaining ingredients.

Featured Beer
This one is Out of Bounds Stout by Avery Brewing Company. It's a dark stout that will warm you up on a Winter's night. This  full bodied stout has an ABV of 6.3%. It has a generous yet well balanced amount of hops to it and it paired nicely with this meal.

Ham and Broccoli Bake

This is a good weeknight meal since it takes a short time to prep. It's also a good way to use leftover ham. Shane likes to eat his over a piece of toast.

Ingredients
1 package Savory Herb Stuffing mix
1 cup Water
1 (10 oz)  Broccoli, thawed, drained
2 cups Ham, chopped
1/2 Tsp. Onion Powder
1 can Cream of Mushroom Soup
4 oz Velveeta, cubed

Instructions
1. Preheat oven to 350 F.
2. In medium sized bowl, mix Water with Stuffing Mix. Set aside.
3. In a 8x8 baking dish, mix Broccoli, Ham, Onion Powder, and Soup.
4. Lightly mix in Velveeta cubes.
5. Top with Stuffing.
6. Bake for 25 minutes.

Featured Beer

I had a The Poet by New Holland Brewing Company. This one is an oatmeal stout which is a delicious twist on a classic style. It has a mild favor and it has a ABV of 5.2% which will keep one from feeling overwhelmed.

Chicken Florentine Rigatoni

Made this tonight! So tasty. I love spinach and this dish gives dinner a healthy kick.

Ingredients
1 box Rigatoni
1 (10 oz) package frozen Spinach, cooked, drained
1/2 Tsp Red Pepper Flakes
1 1/2 cups Cottage Cheese
2 Eggs
1 1/2 cups Chicken Breasts, cooked
1 (8oz) package Mozzarella

Instructions
1. Preheat oven to 375 F.
2. Cook Rigatoni according to package instructions, omitting the salt.
3. Mix Spinach, Red Pepper Flakes, Cottage Cheese, Eggs until well blended. Mix in Chicken.
4. Gradually mix in Mozzarella.
5. Spoon mixture into 13x9 baking dish, sprayed with cooking spray.
6. Bake for 25 minutes.

Featured Beverage

Tonight I'm drinking a Conway's Irish ale by Great Lakes Brewing Company. This is one of my favorite beers by one of my favorite brewing company's! Like most Great Lake's beers, you have to be careful with this one. It has an ABV of 6.5% so it tends to sneak up on you. This Irish Red Ale is also great for cooking. You will see this one come up in a few of my recipes in the future.

Slow Cooker Tortilla Chicken Soup

Well I've been meaning to keep up with my posting but things have gotten crazy. I made this dish last Monday as part of my Crockpot Monday. I went to take the picture when I realized that this meal is not very visually appealing. Shane referred to it as "the dish whose picture does not do it justice". He loves when I make this one. I also didn't have my Chicken Broth on hand so I went without. Usually, it will have a bit more of a soup texture because of that.

Ingredients

2-3 boneless, skinless Chicken Breasts
1 can Black Beans, drained, rinsed
1 cup Corn
1 can Diced Tomatoes, undrained
1 tsp Garlic, minced
1 tsp Onion Powder
1/2 cup Chicken Broth
8 oz Cream Cheese
Baked Tortilla Strips (See below)

Instructions
1. Place Chicken Breasts in crockpot.
2. In large bowl, stir Black Beans, Corn, Tomatoes, Garlic, Onion Powder. Stir together. Pour over the Chicken.
3. Add Chicken Broth.
4. Top with Cream Cheese.
5. Cover and cook for 6-7 hours.
6. Shred chicken with two forks. Top with Baked Tortilla Strips and serve.


Baked Tortilla Strips
1. Preheat oven to 350 F.
2. Cut a Tortilla into 1 inch strips.
3. Place on a baking sheet sprayed with cooking spray.
4. Bake for about 10 minutes or until golden brown.

Sticky Bars

A few weeks ago, a good friend of my family passed away. She was a huge influence on me and was the one who introduced me to some great foods such as Pepperoni bread. She also made the most delicious dessert ever that she called Ooey Gooey. When I heard the news I immediately went out and bought the ingredients for Pepperoni Bread. Unfortunately, I have no idea what was in her Ooey Gooey but I gave it a try. My version is not even a little bit close to hers. I was initially disappointed but everyone that tired these thought that they were tasty.

Ingredients
20 finely ground Oreos
1/2 stick Butter
1/2 cup Macadamia Nuts
1 cup Coconut
1 (14 ounce) can Sweetened Condensed Milk
1/2 cup Butterscotch Morsels
1/2 cup Semi- Sweet Chocolate Chips

Instructions
1. Preheat oven to 350 F.
2. Melt butte in 13x9 baking dish. Remove from oven. Pour Oreos over the bottom of the pan. Pressing the mixture down onto the bottom of the pan to form a crust.
3. Sprinkle Macadamia Nuts and Coconut over the top.
4. Pour Sweetened Condensed Milk evenly over the top.
5. Top with Butterscotch and Chocolate Chip Morsels.
6. Bake for 20 minutes. Cool and cut into bars.

Featured Beer

When I made these I was enjoying a Winter Warmer Ale by Elevator Brewing Company. Long story short, this six pack did not last long.

Buffalo Chicken Pizza

We're having a very lazy Sunday Funday today. I made Buffalo Chicken Pizza to complement the mood. Enjoyed this with a nice Whiskey and Coke. This is so quick and easy for the days when you just want to relax. 

Ingredients

1(13 oz) tube of refrigerated Pizza Dough

1/4 cup Ranch Dressing

1 cup cooked Chicken, cut into bite size pieces

1/4 cup Frank's Buffalo Sauce

1-2 stalks of Celery, chopped

1 1/2 shredded Mozzarella Cheese

Instructions

1. Preheat oven to 400 F. 

2. Roll out the Pizza Dough on baking sheet. 

3. Spread Ranch over the dough. 

4. In medium size bowl, mix the Chicken and the Buffalo Sauce until Chicken is well coated. Spread over Dough. 

5. Add Celery. 

6. Cover with Mozzarella Cheese and bake for 13-15 minutes. 

Pesto Chicken

I have recently discovered how delicious pesto is! It's perfect for throwing together dinner in no time. Made this for dinner last night. It's always a hit!

Ingredients

1 lb boneless, skinless Chicken Breast
1/2 cup Basil Pesto
1 Tomato, sliced
1/2 cup Mozzarella Cheese
Angel hair pasta-Prepare according to package instructions

Instructions

1. Preheat oven to 350 F.
2. Spread 1/4 cup of Basil Pesto over the bottom of a 13x9 baking dish.
3. Place Chicken Breast over Pesto.
4. Spread 1/4 Pesto over Chicken Breasts.
5. Place Tomato slices over Chicken.
6. Cover with foil and bake for 25 minutes or until Chicken is no longer pink.
7. Remove from oven. Sprinkle Mozzarella cheese over Chicken.
8. Bake an additional 5 minutes or until cheese is melted.
9. Serve over Angel Hair Pasta.