PENNE PASTA WITH FRESH TOMATO SAUCE

1 tbsp olive or coconut oil
1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced

Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and saute about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.

Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.

Transfer the sauce to a bowl and keep warm.

In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.

Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.

To serve, sprinkle with the remaining Parmesan.

Yield: 4 servings

HAPPY FLAG DAY

TOWN HOUSE CRACKER CHICKEN CASSEROLE

This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.

4 chicken breasts cut in chunks

2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth

Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.

1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.

2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.

Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)

file photo - not this exact recipe

CAKE MIX AND SODA CAKES

I have tried some cakes like this and they are pretty good.

Click on picture to enlarge for easier reading.

SALSA PORK CHOPS

6 boneless pork loin chops (6-oz each)
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro

Sprinkle the salt and pepper over the pork chops.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.

Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.

Allow chops to stand 5 minutes before serving.

To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.

Note: This is my version of an old TOH recipe. The picture is from TOH.

KRAFT'S EASY TACO SALAD

This is a quick and easy recipe I received from Kraft Foods a few years ago.

1 lb ground beef
1/3 of pkg (12-oz size) Kraft Sizzling Salads Southwest Chicken Dinner Kit
6 cups mixed salad greens
1 cup grape tomatoes, halved
1 cup finely shredded Mexican-style cheese

Brown meat in large skillet; drain. Add 1/4 cup KRAFT SIZZLING SALADS Zesty Fajita Cooking Sauce; cook and stir on low heat 1 min. or until meat is evenly coated.

Place greens on platter; top with meat, tomatoes and cheese. Drizzle with 1/4 cup KRAFT SIZZLING SALADS Barbecue Ranch Dressing. Serve with additional 1/4 cup dressing.

Note: Both the KRAFT SIZZLING SALADS Cooking Sauce and Dressing are components of the KRAFT SIZZLING SALADS Entree Salad Kit. Look for the kit in the salad dressing section of your grocery store.

APPLE-BUTTER PECAN COBBLER

2 cans apple pie filling
1 box (2-layer) butter pecan cake mix
brown sugar
butter
cinnamon
pecans
halves

Place pie filling in a casserole dish or cake pan.

Sprinkle the dry cake mix over the top then sprinkle a thin layer of brown sugar over cake mix. Dot with some thin pats of butter over the top and sprinkle a little cinnamon overall.

Place pecans over the top.

Bake at 350 degrees for approximately 45 minutes until bubbly and lightly browned.

Note: File Photo

HOMEMADE WHITE CASTLE SLIDERS

Being from Southern Indiana I grew up enjoying White Castle Hamburgers. Having lived in 5 states, I miss my White Castles. This recipe from the Favorite Family Recipes blog is a good substitute. For you fellow wanderers who miss your White Castles, give this recipe a try.

Ingredients

• 1½ pounds hamburger
• 1 package Lipton onion soup mix
• 1 tablespoon peanut butter (yes, peanut butter.. trust me)
• ½ cup milk
• 1 onion, finely chopped
• Sara Lee Classic Dinner Rolls (or the really soft small-sized dinner rolls from the bakery), sliced in half
• Cheese slices(you can use Kraft Singles or sliced Velveeta cheese.. we used Velveeta)

Instructions

1. In a large bowl mix the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet. Use a rolling pin to roll over the meat to smooth it out.
2. Bake at 350 degrees for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges, this will give the meat a great flavor.
3. Bake for 15 more minutes, remove from oven, then spoon the onions from the edges all over the top of the meat and layer with cheese slices.
4. Bake another 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes.
5. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

STUFFED CHEESY PEPPERS

This recipe was given to me by a friend. Quick, easy, and healthy!

6-8 green, orange, or yellow bell peppers
1-2 pounds ground beef
1 medium white onion, chopped
1 large can of diced tomatoes
2 garlic wedges, minced
1 cup of cheddar cheese
Salt and pepper to taste

Preheat oven to 350°F.

Cut the tops off the peppers and remove all the seeds and white stuff. Simmer peppers in boiling water for 5 minutes

Heat olive oil in large skillet over medium heat. Stir in onions, garlic and diced tomato and fry for about 3 minutes. Stir in ground beef. Cook the meat until it is no longer pink.

Stuff the mixture into the hollowed-out peppers. Place stuffed peppers onto a baking tray

Bake in preheated oven for 12-15 minutes. Top with cheddar cheese and bake for 5 additional minutes. 

Note: I believe my friend got this from Carmen's Kitchen.

QUICK AND EASY BRAN MUFFINS

I love this recipe from King Arthur Flour as it will keep in the refrigerator for a week. You can scoop out as much batter as you want at a time allowing you to make anywhere from one to twelve muffins at a time.

• 1/2 cup boiling water
• 1/2 cup bran cereal (not flakes, preferably a wheat bran)
• 1/3 cup vegetable oil
• 1 large egg
• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1/2 teaspoon salt
• 3/4 cup raisins
• 1 1/4 cups buttermilk
• 1/4 cup brown sugar
• 1 1/2 cups bran cereal (not flakes)

1) In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.

2) While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.

3) In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

4) When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

5) Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

6) Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

7) Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Baking Note: 

• If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
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EASY CARAMEL STICKY BUNS

This is another of my favorite Kraft recipes.

16

 KRAFT Caramels

2

Tbsp.  milk

3/4

cup  chopped PLANTERS Pecans, divided

1

can  (8 oz.) refrigerated crescent dinner rolls

1/4

cup  sugar

1

tsp.  ground cinnamon

2

Tbsp.  raisins (I omit because I don't like raisins)

HEAT oven to 375ºF.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.

UNROLL crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)

BAKE 17 to 20 min. or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.

LAYERED FIESTA CASSEROLE

This is a Kraft Foods recipe so their brands are listed in the ingredients.

1

lb.  extra-lean ground beef

1

 green pepper, chopped

1

 red pepper, chopped

1

jar  (16 oz.) TACO BELL® Thick & Chunky Salsa

1

can  (14-1/2 oz.) diced tomatoes, undrained

1

pkg.  (10 oz.) frozen corn

12

 corn tortillas (6 inch)

1-1/2

cups  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

HEAT oven to 375°F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

FRESH CITRUS SALAD

2 small-size red grapefruits
2 large size navel oranges
1/4 cup orange marmalade
2 tbsp raspberry vinegar
2 tsp grated fresh ginger
1/2 cup diced avocado
1/2 cup diced strawberries

Peel the grapefruits and oranges; cut into rounds and arrange on a serving platter.

Whisk together the marmalade, vinegar, and ginger; toss with the avocado and strawberries. Pour over the citrus slices.

Yield: 6 to 8 servings

HERBED CHICKEN AND TOMATOES

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8 ounces pasta, such as spaghetti or linguine

1 1/2 teaspoons McCormick Gourmet™ Basil, Mediterranean

1 1/2 teaspoons McCormick Gourmet™ Garlic Powder, California

1 teaspoon McCormick Gourmet™ Rosemary, Crushed

3 tablespoons flour, divided

1 1/2 pounds thin-sliced boneless skinless chicken breasts

2 to 3 tablespoons vegetable oil, divided

1 small onion, finely chopped

1 can (14 1/2 ounces) petite diced tomatoes, drained

1 1/2 cups Kitchen Basics® Unsalted Chicken Stock

2 tablespoons fat free half-and-half

Directions

1. Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
3. Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and –half. Return chicken to skillet; cook until heated through. Serve with pasta.
4. Note: This is a recipe from McCormick Gourmet
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THE VERY BEST SALISBURY STEAK

Several friends have shared this recipe with me saying it is the best. You can judge for yourself.

1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon mustard powder
1/4 cup water

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.
Courtesy of food.com