Saw this on Instagram and tried it out tonight on the pickiest eaters in town and 2/3 actually ate it! Decided I needed to get the recipe down (with the changes in cooking time) before I forget.
Brunch with Babs' Pizza Casserole
16 oz elbow macaroni 3 cups water 24 oz marinara sauce 1-1/2 c. mozzarella cheese 5 oz. pepperoni, divided.
Heat the oven to 425 degrees. Pour macaroni, 4 oz pepperoni, water and marinara sauce into a 9x13 casserole dish. Stir it up and cover tightly with aluminum foil. Bake in the preheated oven for 40 minutes. Pasta should be al dente at this point. Remove from oven and top with the rest of the pepperoni and the cheese. Return to the oven and cook another 10 minutes. Let it sit for 5 minutes and then serve.
My friend, Amanda, brought us dinner one night last winter and we've been talking about the soup for months. I finally asked her for the recipe and was floored by how simple it is to make. Its rich and absolutely delicious!
Amanda's Sausage Tortellini Soup
1 onion, diced 1 lbs. Italian sausage 1 box beef broth 1 jar of your favorite pasta sauce 1-2 cups cream or half-and-half (I used up some half and half and then used cream for the rest) 1 package refrigerated cheese tortellini 1 cup spinach, roughly chopped
1. Saute the onion and sausage together in a soup pot.
2. Add the pasta sauce and beef broth into the pot and bring to a simmer.
3. Add your cream, tortellini and spinach. Cook for 3-5 minutes until pasta is cooked through.
Add the water, green lentils, and salt to the large pot. Bring to a boil.
Cover with lid and simmer for 10 minutes.
To
make the caramelized onions, heat a tablespoon of olive oil over low
heat in a large frying pan and add the onion slices, stirring occasionally until completely
soft, dark brown, and caramelized. NOTE: This will take about 30-40 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
Cook covered for about 15 minutes, or until rice is cooked. Remove the bay leaf and top with the carmelized onions. Serve with fresh lemon and Greek yogurt (Optional. I prefer just the lemon!)
1 lbs chicken thighs 1 cup chicken broth ½ cup teriyaki sauce ⅓ cup brown sugar 3 garlic cloves, minced
Directions
1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. 2. Add chicken to crockpot and pour sauce over. Stir to coat chicken well. 3. Cook on low 4-6 hours, or until chicken is cooked through. 4. Serve over hot cooked rice and spoon on extra sauce if desired
1Tablespoonolive oil 1tablespoongarlic, minced 14.5oz.diced tomatoes, undrained ½teaspoondried oregano ½teaspoondried basil ¼teaspoonsalt 1/8teaspoonpepper 1Pinchred pepper flakes 1cup chicken broth 2Tablespoonstomato paste 2oz.softened cream cheese, equal to 1/4 cup ½cupgrated Parmesan cheese 8 oz spaghetti or other long noodle 1 lbs. frozen deveined shrimp Salt, pepper, Italian seasoning, garlic powder
1. Bring salted water to a boil in order to cook spaghetti.
2. Heat the oil in a large pan over medium-high heat. Add the garlic and cook for 1-2 minutes.
3. Add
the undrained diced tomatoes, oregano, basil, salt, pepper, red pepper
flakes, chicken broth, and tomato paste. Let it simmer for about 5
minutes.
4. Reduce the heat to low. Cut the cream cheese into smaller squares and whisk it into the sauce.
5. Turn broiler on high and put a sheet pan in to preheat with the oven for 10 minutes.
6. Whisk in half of the Parmesan cheese into the sauce.
7. Rinse frozen shrimp to remove ice crystals. In a medium sized bowl, toss in a small amount of salt, pepper, Italian seasoning, and garlic powder. Toss rinsed shrimp into spices until evenly coated.
8. Let
the sauce simmer on low, uncovered, while you boil the pasta according
to package instructions. Keep an eye on the sauce, stir it occasionally,
and cover it if it reaches your desired level of thickness.
9. Once broiler pan has heated for 10 minutes, remove pan carefully and put shrimp directly on to hot pan. Spread evenly in one layer. Return to the broiler and cook for 5 minutes, until shrimp are done.
10. Once the pasta is NEARLY done, drain it and stir it into the sauce to finish cooking. Remove cooked shrimp from oven and toss with pasta. Serve immediately.
I made this last night and my child who willingly tries things but rarely, if ever, adopts a new food declared it a good soup and ate two bowls! So I'm sharing it here so I can find it again.
Place
a large pot over medium heat and add the olive oil. Add the onion,
garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6
minutes, until the vegetables are softened but not browned.
Pour in the chicken broth and water and bring the liquid to a boil. Add in the peas, rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.
Emily requested I share this recipe. I give you a heads up now: I find these ridiculously addicting. I could easily eat the entire batch, but then I'd be sooooo sick. *sigh* Yay cookies.
Carrot Cookies 1 1/2 c. sugar 1 1/2 c. shortening 2 tsp. vanilla 2 eggs, well beaten 2 c. cooked, mashed, and cooled carrots 2 tsp. baking powder 4 c. flour 1 tsp. salt
Cream shortening & sugar. Add vanilla, eggs & carrots. Add dry ingredients. Drop by teaspoons on greased cookie sheet. Bake 12-15 minutes @ 350 degrees. Glaze while warm-ish.
