Pizza Casserole

2 Cups Toupee Ham (cubed)
1/4 Cups Parmesan Cheese (grated)
1 Cup Mozzarell Cheese (grated)
1/2 Cup Onion (chopped fine)
1 Can Mushrooms
2 Cans Tomoato Sauce*
2 Tsp Italain Seasoning
2 Cups Pasta

*I used spaghetti sauce*
You can put it in the slow cooker for 3-4 hours on high or 5-6 on low, stir in the cooked pasta just before serving. OR you can cook it inthe oven for 1 hour @ 350' F


I got this from the recipe book "the BIG cook". My mom makes it everytime the grandchildren are over and they just gobble it up! I have made it at home and the kids still gobble it up, so I know its not just a "gramma's house" thing. Hope you enjoy it!!

Carmelized Beef Skewers

We BBQ'd these for lunch today. I found the recipe on Kraft Canada

1 lb sirloin steak, thinly sliced*
1/4 C Kraft Balsamic Vinaigrette Dressing, divided
1/4 C BBQ Sauce
1 tsp Dijon Mustard

Heat BBQ to medium-high heat

Toss meat with 2 TB dressing; let stand 10 min. Meanwhile, mix remaining dressing, BBQ sauce, and mustard.

Thread meat onto 8 skewers

Grill 6 min. or until meat is done, turning after 3 min. and brushing generously with BBQ sauce mixture.

Suggestions:

• Serve with hot cooked rice and a tossed green salad
• Make ahead: toss steak with dressing as directed; cover and refrigerate up to 24 hours before grilling as directed.
• Note: if using wooden skewers, soak them in water 30 min. before using as directed to help prevent them from burning.

*I did not have sirloin steak, so we used stewing beef...works great! And, we added peppers, tomatoes, and mushrooms.

DELISH!!

Wild Rice and Mushroom Casserole

Here's another recipe! I know I've been posting a lot, but there are just so many delicious recipes that I'be been trying that I want to share...

2 Tb olive oil
1/2 medium red onion, finely diced
1 large green pepper, finely diced
8 oz button mushrooms, thinly sliced
2 cloves garlic, minced
1 can (14oz) diced tomatoes, drained
1 tsp dried oregano
1 tsp paprika
2 tb butter
 2 tb all-purpose flour
1 1/2 C milk
8 oz pepper jack, Cheddar or Swiss cheese, shredded
1 tsp salt
1/2 tsp black pepper
2 C wild rice, cooked according to package instructions

1. Coat slow-cooker with non-stick cooking spray
2. Heat oil in large skillet over medium heat until hot. Add onion, bell pepper, and mushrooms. Cook and stir 5 to 6 min. or until veggies soften. Add garlic, tomatoes, oregano and paprika. Continue to cook and stir until heated through. Transfer to large bowl to cool.
3. Melt butter in same skillet over medium heat; whisk in flour. Cook and stir until smooth and golden, about 4 to 5 min. Whisk in milk and bring to a boil. Whisk shredded cheese into boiling milk to produce rich, velvety sauce.
4. Combine cooked wild rice with vegetables in large bowl. Fold in cheese sauce to combine gently. Pour into prepared slow cooker. Cover; cook on LOW 4 - 6 hours, or on HIGH 2 - 3 hours.

Makes 4 - 6 servings.

Fat Free Granola

This recipe is from my Grandma Smith (my mom's mom). It is full of nutrients and really tasty!

8 C rolled oats

1 C unsweetened coconut

1 C Sunflower seeds

1 C coarsely chopped nuts

Whiz in blender:

2 very ripe bananas

1/2 tsp salt

1 tb vanilla

1 1/4 C pitted dates

1/2 C hot water

1 C raisins *

Blend both mixtures together. Spread evenly on 2 cookies sheets, bake 250 for 30 min, stir, bake another 30 min or until lightly brown. You can also cook all night at 150 degrees without stirring.

*add raisins after cooking

Cake Balls

I initially was going to make cake pops but, I didn't have styrofoam to stand them in while they dry....so, cake pops - sticks = cake balls. I found the recipe on Bakerella:

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)

wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Note: I used a chocolate cake mix, as I could not find the Red Velvet. Next time I think I'll try the pops and see how that goes!

These are so yummy

Artichoke & Tomato Paella

I just made this for the first time yesterday....it is SO GOOD!! :)

4 Cups vegetable broth
2 Cups converted white rice
5 oz frozen, chopped spinach, thawed and drained
1 green bell pepper, cored, seeded, and chopped
1 medium ripe tomato, sliced into wedges
1 medium yellow onion, chopped
1 medium carrot, peeled and diced
3 cloves garlic, minced
1 TB minced flat-leaf parsley
1 tsp salt
1/2 tsp black pepper
1 can (13 oz) artichoke hearts, quartered, rinsed, and well-drained
1/2 Cup frozen peas

Combine broth, rice, spinach, bell pepper, tomato, onion, carrot, garlic, parsley salt and pepper in 4 1/2-quart Crock Pot slow cooker. Mix thoroughly. Cover; cook on LOW 4 HOURS or on HIGH 2 HOURS.

Before serving, add artichoke hearts and peas. Cover; cook on HIGH 15 minutes. Mix well before serving.

Makes 8 servings.

Smore's Stuffed Brownies

This is ooey-gooey DELISHOUS-NESS!

I got this recipe from Picky Palate

S’mores Stuffed Brownies

Batch Prepared in 8×8 inch baking pan

1 box of your favorite brownie mix

4 1/2 full Graham Crackers

3 1/2 Full size Hershey’s Bars

16 large marshmallows

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Line foil into an 8×8 inch baking pan and spray generously with cooking spray.  Pour half the brownie batter into lined pan.  Layer graham crackers over brownies following Hershey Bars and marshmallows.  Pour remaining brownie batter over marshmallows.  Bake for 40-45 minutes or until toothpick comes mostly clean from center.  Remove from oven and let cool completely.  Carefully remove foil and brownies from pan.  Peel any foil from away from edges and cut into squares.

12 brownies

Batch Prepared in the Wilton Mini Square Brownie Pan

1 box of your favorite brownie mix,the box that calls for 8×8 inch size pan

2 full graham crackers broken into 1/2 inch pieces

2 Full size Hershey Bars broken into squares

About 18 large marshmallows quartered or 1 Cup mini marshmallows

1.  Preheat oven to 350 degrees F.  Prepare brownie mix according to package directions.  Spray square baking pan generously with cooking spray.  Fill each cup 1/2 full with brownie batter.  Press 1 piece of chocolate bar, graham cracker and marshmallow into center of squares.  Bake for 15-20 minutes or until brownies are cooked through in center.  Remove from oven and use a plastic knife to loosen all sides and clean up any marshmallow that may have oozed over    Let  cool then remove from silicone pan.  Now you are ready to EAT!