Macaroni Pizza Pie - from Issue #24

Can't decide whether to have pizza or macaroni and cheese?  Do you always have left over macaroni and cheese?  Would combining your kid's two favorite dishes just be over the top?  You will need:
1 box macaroni and cheese
butter and milk to prepare
1/2 cup bread crumbs
1 large egg
1/2 cup parmesan cheese
1 cup pasta sauce
40 slices pepperoni
1-2 cups mozzarella

Preheat oven to 350 degrees.
Prepare macaroni and cheese according to package directions on the box, except you will only use 1 tbs. butter and 1/4 cup milk.  Add 1 beaten egg, bread crumbs, and Parmesan to the mixture.

Next, press mixture into a greased pie dish and spread sauce on top.

Top with pepperoni slices, mozzarella, and then more pepperoni slices!

Place in oven and bake for 30-40 minutes or until cheese is melted and golden brown.

Slice and serve!

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Zucchini Casserole - From Issue #23

Is your garden overflowing with zucchini?  Do your neighbors keep leaving zucchini on your door?
3-4 small zucchini grated (about 4 cups)
8 oz. ground pork or turkey sausage
2 cups prepared hash brown potatoes
3/4 cup heavy whipping cream
1 cup Parmesan cheese
4 tbs. butter, divided
1 cup Italian seasoned bread crumbs

Preheat oven to 350 degrees.
Cook sausage in a skillet until done and set aside.
Shred zucchini, and potatoes (if you do not buy prepared hash brown potatoes).

In the same skillet, melt 2 tbs. of butter and saute hash browns and zucchini until zucchini is soft.  Add sausage back into skillet and pour cream over the top.  Mix in salt, pepper, and Parmesan cheese and mix well.

Scrape mixture into a greased casserole dish.  Mix bread crumbs with remaining 2 tbs. of butter (melted) and sprinkle over the top of the casserole.   Bake for 30 minutes.

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Cream Cheese Apple Cookie - Issue #20

You will need:
1 tube sugar cookie dough
8 oz. cream cheese
1/2 cup peanut butter
1 jar caramel sauce
3 green apples
1 cup chopped peanuts

Press cookie dough into a greased cookie pan and cook according to directions on cookie dough package.  Let cookie cool.

In a mixer, mix together cream cheese, peanut butter, and 1/2 cup of caramel sauce.

Spread cream cheese mixture over baked cookie dough. Peel and slice apples (I usded the Pampered Chef Apple, Peeler, Corer, Slicer http://pamperedchef.com) and place apple slices on top.

Top with peanuts and drizzle with remaining caramel.

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Chicken Marsala - Issue #21

Ohhhh this is the best recipe yet.   The pictures didn't turn out great, but I had to post it anyway.  I simply can't keep this recipe from you. You will need:

3-4 slices of bacon
4-5 chicken breasts
1 cup flour, divided
2 cups chicken broth
1/2 cup marsala
1/2 cup heavy cream
1/2 cup capers
1 cup mushrooms
fettuccine noodles or mashed potatoes
Parmesan cheese for garnish

Place thawed chicken breasts on a cutting board.  Place plastic wrap over the top and flatten chicken with a meat mallet. Dredge chicken in flour seasoned with salt and pepper.

In a large skillet, begin cooking bacon.  When bacon starts to curl, add chicken and cook on both sides.  When chicken and bacon are done, remove from the skillet.

Add 1/4 cup flour and stir into bacon dripping.

Next add chicken broth, marsala, mushrooms, and capers and whisk constantly until smooth.  Bring to a boil, when sauce thickens, turn heat to low and simmer for 10 minutes.

Stir in heavy whipping cream.  Place chicken and bacon on top of sauce.Serve chicken Marsala over fettuccine noodles or mashed potatoes that are sprinkled with Parmesan cheese.

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Peanut Noodles-Issue #20

You wouldn't think peanut butter would go with spaghetti, but it does beautifully...and it tastes delicious!

You will need:
3/4 lb. spaghetti, cooked
1/2 cup, plus 1 tbs. sesame oil
1 bell pepper
2 small squash or zucchini
1 stalk green onion
1 handful snow peas
1 clove garlic, crushed
1/2 cup peanut butter
1/4 soy sauce
2 cups orange juice
1 tbs. corn starch
1/3 cup chopped peanuts

Cook spaghetti according to package directions, drain and set aside.  Cut vegetables in to thin strips and saute with crushed garlic in 1 tbs. of sesame oil.

In a glass bowl, mix together remaining 1/2 cup sesame oil, cornstarch, orange juice, peanut butter, and soy sauce.

Pour sauce over vegetables and bring to a boil.  Remove from heat, pour over noodles, and toss until noodles are coated.  Top with chopped peanuts and serve.

Custard 101 - issue #18

This simple custard recipe does it all.  You will need:
1 cup sugar
1/3 cup flour
2 cups milk (whole is best)
1 tsp. vanilla
2 egg yolks, beaten

Combine all ingredients in sauce pot over medium-low heat, and whisk until custard thickens.

For banana pudding add vanilla wafers and place in refrigerator for 2 hours.  Add sliced bananas just before  

serving.

For coconut cream pie, stir in coconut and place in an uncooked pie shell.  Bake for 30 minutes.

• For plain ol' vanilla pie, just pour mixture into a pie shell and bake for 30 minutes.
• For lemon pie, add 1/2 cup of lemon juice, stir together, and pour into a pie shell...and bake for 30 minutes.
• For chocolate pie, add 1/2 cup of baking cocoa, stir together, and pour into a pie shell...and bake for 30 minutes.           
• For chocolate, banana pie...                            

Twice Baked Ranch Potatoes - issue #17

You will need
4-5 large potatoes
aluminum foil
5-6 strips bacon, cooked
1 stalk green onion, chopped
1 cup ranch dressing
salt and pepper to taste
cheddar cheese for garnish

First preheat oven to 350.  Wrap potatoes in aluminum foil and bake for one hour, or until potatoes are soft.

Remove potatoes from oven and let cool completely.  Slice in half and scoop out the middle.  Leave some potato around the skin for structure.

Place potato scoops in a bowl and mash up.  Add onions, chopped bacon, and ranch dressing.  Return mixture to potato, top with cheese, and place on a baking sheet or casserole and bake for 15-20 min. or until cheese is melted.

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Pulled Pork Salad with Mango Salsa - Issue #16

You will need:
1 pork roast
mixed greens
for salsa:
1-2 mangos, cubed
1/4 cup chopped onion
1/4 cup chopped cilantro
1/4 cup olive oil
1/4 cup lime juice
1/4 cup balsamic vinegar
1/4 cup brown sugar
1 clove garlic, crushed
for garnish:
tortilla chips for garnish
creamy salad dressing

Prepare pork roast according to package directions.  In Supper Weekly issue #16, we make two pork roasts, the first night, and reserve one pork roast for this salad later in the week.

Next, peel and cube mango.  The easiest way to cube a mango is to make a grid on the front and back side of the mango with a knife and then slice the grids off.

In a glass bowl with a lid, combine all salsa ingredients and place in refrigerator for at least an hour.

Top mixed greens with pulled pork, mango salsa, crushed tortilla chips, and drizzle with dressing!

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Grocery Store Cookies, Issue #16

We all know those sugar cookies that everyone takes to school for snacks!  They are loaded with preservatives, just look at the list on the back of the package!

(See above, one cookie is store bought and one is homemade, can you tell the difference??)

Here is the recipe to bake these amazing tasting sugar cookies from your own kitchen with ingredients that you will recognize:
Cookies:
5-6 cups flour
1 tbs. baking soda
1 tbs. baking powder
1/2 tsp. salt
1 stick butter, softened
3 eggs
2 cups sugar
2 cups sour cream
1 tsp. vanilla
Frosting:
1 stick butter
1/2 lb. powdered sugar
1/4 - 1/2 cup milk (determines frosting consistency)
1 tsp. almond extract or vanilla
sprinkles!

For cookies--In a mixing bowl: mix sugar, eggs, butter, sour cream, and vanilla.  In a separate bowl, mix flour, baking powder, salt, and baking soda.  Add the dry ingredients in with the wet until a cookie dough forms.  If dough is too sticky, you can keep adding a little flour at a time until it is elastic enough to handle.  Place dough in sandwich bags, press flat and place in refrigerator for at least a couple of hours.

When you are ready to bake cookies, preheat oven to 350 degrees.   Place dough on a floured surface, roll flat (the thicker the better) and use a cookie cutter, or a cup, to make round cookie shapes.  Place on a greased cookie sheet and bake for 10-12 minutes or until puffy.  Let cookies cool.

For frosting--soften a stick of butter to room temperature and place in a mixing bowl, stir in almond extract, milk, and powdered sugar until frosting is a creamy consistency.  Add food coloring and mix well.  Frost cookies and sprinkle with sprinkles!

Your kids will not know the difference...but you will!

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Crescent Chicken Bake - Issue #15

You will need:
1 rotisserie chicken from deli
1-2 cups chopped asparagus
1 can refrigerated crescent roll dough
1 tbs. butter
1/2 cup green onion
1/4 cup flour
pinch nutmeg
1 cup chicken broth
1/2 cup dry white wine
1 cup heavy cream

De-bone deli chicken and steam asparagus and place in a greased casserole dish.

In a sauce pot, melt butter and saute onions.  Add flour and nutmeg and whisk until smooth. Stir in chicken broth and white wine and whisk until sauce thickens.  (this is the same sauce base for the mushroom ravioli by the way).
When sauce thickens, add cream, stir, and pour over chicken and asparagus.

Unroll crescent dough and place on top of casserole.   It is fun to use cookie cutters, to make crescent topping more lovely!

 Bake for 425 for 10-12 minutes, reduce heat to 350 and bake another 10-12 minutes or until crescent rolls are cooked through.

This recipes yields a beautiful golden casserole with a wonderful creamy sauce.

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Mushroom Ravioli with Cream Sauce - Issue #15

You will need:
pkg. frozen ravioli
1 tbs. butter
1/4 cup chopped green onions
1/4 cup flour
1 cup chicken stock
1/2 cup dry, white wine
pinch nutmeg
salt and pepper to taste
1 cup heavy cream

Cook ravioli according to pkg. directions:

In a sauce pan, melt butter and saute green onions until soft.  Add flour and nutmeg and whisk until smooth.  Pour in chicken stock and wine and bring to a boil.  Remove from heat and stir in cream, salt and pepper.  Turn heat back on to medium low and simmer sauce for 10 minutes.

Pour sauce over ravioli and serve.

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Planet Hollywood's Chicken Carbonara - Issue #11

We were at Planet Hollywood in Disney World last week and I had their chicken carbonara!  It was so delicious,  I was inspired to make it when I got home!  This recipe tastes exactly like the restaurant version, I swear:

FAST Chicken Carbonara
3 cups cellentani pasta barillaus.com
3 chicken breasts cooked and chopped
4 strips bacon, cooked
1 cup of peas, cooked
*Infinite cheese sauce (with 1 cup Parmesan cheese instead of cheddar)

*You can see the recipe for the infinite cheese sauce in a post in April 11.  To save time, cook the peas along with the pasta and drain.  I bought microwaveable bacon and it literally took 2 minutes in the microwave with no mess.  Mix everything with the ooey, gooey infinite cheese sauce and serve!

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Apricot Pork - Issue #14

I wasn't sure about this recipe at first, but it turned out to be one of the tastiest ways I have ever had pork chops!  You will need:
5-6 pork chops
1 15 oz. can apricots
1 29 oz. can peaches
1 pkg. dry onion soup mix
2 tbs. soy sauce
1/2 stick of butter

Puree canned fruit in a blender

Mix blended fruit with onion soup mix, soy sauce, and butter

Pour over pork chops in a greased casserole dish and bake for 1 hour in an oven heated to 350 degrees.

Serve with buttery rice and salad.

Go to http://supperweekly.com for all of the Supper Weekly issues.

Potatoes Au Gratin - from issue #13

You will need:

4-5 large potatoes
1 tbs. butter
1/8 cup flour
1 tsp. salt
1 1/2 cups milk
2 cups sharp cheddar cheese (1/2 cup to sprinkle on top)
Preheat oven to 350 degrees.
Peel and slice potatoes, boil in water until tender and drain.  Place in a greased casseroled dish.
Prepare infinite cheese sauce - (scroll down to April's blog)

Pour cheese sauce over sliced potatoes in the casserole dish.  Toss gently so each potato is coated with cheese sauce.  Top with remaining 1/2 cup cheese.

Bake for 30-40 minutes or until cheese is bubbly and golden brown on top.

Go to http://supperweekly.com and see issue #13 for the entire week of recipes!

Pepperoni Loaf from issue #14

It is kind of like pizza, but more sophisticated.  You will need:
French bread dough
1 bell pepper
1 onion
1/2 cup mushrooms
1 clove garlic crushed
Italian seasoning
1 cup mozzarella cheese

Cut the French dough down the middle and flatten slightly.
Next, chop vegetables and crush garlic.

Saute vegetables in a skillet coated with butter.  Stir in crushed garlic and Italian seasoning.

Place mixture in the middle of the French bread dough, and press down.  Top with cheese and place in an oven preheated to 350 degrees.  Bake for 30 minutes or until cheese is golden brown.

Slice and serve!