Archive for the ‘#1 Go-To Recipes’ Category
Basic Manicotti
This is a basic cheese filled and baked manicotti. I did not boil the noodles first, I filled them dry and they cooked in the sauce. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 box manicotti shells, (14 shells)
- 3 cups Ricotta cheese, or cottage cheese, (24 oz / 1 lb 8 oz / 680 g)
- 250 grams Mozzarella Cheese, shredded, (8 oz)
- 3/4 cup Parmesan cheese, grated
- 2 eggs, chicken or duck
- 1 teaspoon dried parsley
- salt and pepper, as desired, to taste
- 4 cups spaghetti sauce, Shortcut
Instructions
- In a large mixing bowl, add the all the Ricotta, Mozzarella, and 1/2 cup Parmesan cheese, eggs, parsley, salt and pepper. Mix together.
- Preheat your oven to 180 C (350 F) and get out a 9x13 baking dish. Add 1 cup of spaghetti sauce to the bottom of the baking dish and make sure it is spread out.
- Using either a piping bag with a nozzle that will fit inside the end of a manacotti shell, or a small spoon that will fit inside (this is the method I used), pipe the cheese filling into a dry manicotti shell or fill with a small spoon, and place that into the baking dish. Continue to fill shells and arrange in the baking dish.
- Top with remaining spaghetti sauce and sprinkle on the remaining Parmesan cheese.
- As a Variant, sprinkle with some shredded Mozzarella cheese then top with slices of Provolone cheese (recommended and is the method I used).
- Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more.
- Serve and enjoy.
Notes
I will price this when I make it the first time to sort out the ingredient amounts. For now I will say Low cost per serving.
Shortcut: Spaghetti Sauce.
Variants: 1. Add onion and or garlic powder to the filling. 2. Add 1/4 teaspoon nutmeg to the filling. 3. Add 1/4 cup Marscapone cheese to the filling. 4. Use a Alfredo sauce instead of a tomato sauce. 5. Sprinkle some shredded Mozzarella cheese on top of the sauce and top that with sliced Provolone (highly recommended).
Adapted from an internet recipe.
Peach Dump Cake I
This is a 4 ingredient dessert that is much like a cobbler, and is quick and easy to put together. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 3 cans sliced peaches, in syrup, (14-15 oz / 425 g cans)
- 1 box yellow cake mix, Shortcut
- 1 teaspoon pumpkin pie spice, Shortcut
- 3/4 cup butter, cut into 24 slices, (1 1/2 sticks)
Instructions
- Preheat your oven to 180 C (350 F). Get out a 9x13 baking dish. Slice the butter.
- Open all 3 cans of peaches, drain 1 can only. Pour the cans of peaches with the syrup into the baking dish and pour the drained peaches into the dish as well.
- Add the boxed cake mix to a mixing bowl, just the contents of the box, no items listed on the box are used. Add the pumpkin spice to the cake mix and whisk that together.
- Sprinkle the cake mix over the peaches, covering all the peaches, smooth out the dry mix evenly.
- Place the butter slices equally over the cake mix. Bake for 50-60 minutes or until nice and golden brown and bubbly.
- Remove from oven and let rest for 15 minutes before serving.
- Serve with whipped topping or vanilla ice cream.
Notes
Low cost per serving.
Shortcut: Yellow Cake Mix, Pumpkin Pie Spice.
Inspired by Spend With Pennies and the link to this recipe is here. United States.
Cheeseburger Stuffed Pasta Shells
This sounds really good and easy, on my to cook list and soon. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 20 jumbo pasta shells
- 750 grams ground beef, (1 1/2 lbs)
- 1 onion, diced
- 1 cup tomato sauce, Shortcut
- 1/2 cup tomato ketchup
- 1/4 cup prepared yellow mustard
- 1/4 teaspoon black pepper
- 1 1/2 cups Cheddar cheese, shredded, divided
Instructions
- Heat a pot of salted water to a boil, then add the pasta shells. Cook until just tender, drain and rinse under cold water.
- While the shells are cooking, heat a large non stick pan on medium high heat, add the ground beef and onion, cook, breaking up the meat with your spatula, until the beef is no longer pink.
- Drain the fat then mix in the tomato sauce, ketchup, mustard, and pepper. Stir together.
- Add 3/4 cup of the cheese. Stir the cheese in.
- Preheat your oven to 180 C (350 F) and grease a 7x11 baking dish. Use a teaspoon and fill each shell and arrange in the baking dish until all the shells and filling is used.
- Bake uncovered for 15 minutes. Sprinkle with remaining cheese and bake for another 5 minutes or until the cheese is melted.
- Optionally, squirt some ketchup over the shells.
- Serve and enjoy. Add chopped pickles, chopped tomatoes, or shredded lettuce as desired.
Notes
Low cost per serving.
Shortcut: Tomato Sauce.
Variants: 1. Top shells with cooked and crumbled bacon before baking. 2. Top each serving with a fried egg.
Adapted from an internet recipe.
Sausage Stuffed Shells
This was a new recipe for me to prepare as I have never used jumbo pasta shells. This is a simple recipe that is delicious! Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 22 jumbo pasta shells
- 400 grams smoked sausage, diced, (14 oz)
- 750 grams Ricotta cheese, or cottage cheese, (1½ lb), Shortcut
- 1 egg
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons dried parsley, or 2 cups fresh, chopped
- 1½ cups Mozzarella Cheese, shredded, (6 oz / 170 g)
- ¼ cup Parmesan cheese, grated
- 2 cups spaghetti sauce, Shortcut
Instructions
- Heat a pot of salted water to boiling then add the pasta shells and cook until just tender. Drain.
- While the pasta is cooking, dice the sausage. Dicing the sausage probably takes the longest time. (The sausage I used was Hillshire Farms that weighed in at 14 oz / about 400 g. The photo shows the type of sausage used and the amount of diced sausage from one link.)
- Preheat your oven to 180° C (350° F) and get out a 9x13 baking pan.
- Add the ricotta or cottage cheese to a mixing bowl, crack in the egg and mix together. Add the basil, oregano, and parsley and mix that in. Then add the Mozzarella and Parmesan and mix that in.
- Now add the diced sausage to the cheese mixture and mix that in.
- Add ¾ cup of the spaghetti sauce to the 9x13 baking dish and spread that evenly over the bottom (tilting and shaking the pan works great). Take a drained pasta shell and fill using about 1½ heaping teaspoons of the filling, place the filled shells in the pan.
- Repeat filling the shells and placing in the dish in order. I could have easily put in 21 shells, 3 rows of 7, but miscounted and I had one break, so the lower left corner I just put the broken shell and excess filling. 22 shells are stated in the ingredients, this is to allow for one breaking during cooking, and if it does not, just go ahead and squeeze that one into one of the rows.
- Take the remaining spaghetti sauce and pour that over the middle of the shells. Bake for 35 minutes.
- Remove from the oven and place on the table in the pan and serve family style.
- Spoon onto plates and enjoy with sides of your choice.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Spaghetti Sauce.
Dressed Up Canned Veggies
Good veggies to use would be sweet corn, sweet peas, green beans, carrots, and mixed veggies.
Ingredients
- 1 can vegetable of choice, (15 oz / 425 g can)
- 1 tablespoon butter
- 1 clove garlic, smashed and finely minced
- 1 teaspoon dried parsley, or 2 teaspoons fresh, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Open the can and drain off half the liquid then pour the veggies and remaining liquid into a saucepan or microwave safe bowl, Add the butter, garlic, salt, pepper, and dried parsley if using that.
- Heat the saucepan until the liquid is nearly evaporated, or place the bowl in a microwave and nuke in 1 minute intervals until piping hot.
- Serve as a side with any meal, enjoy.
- Canned sweet peas, excellent.
- Sliced carrots, excellent.
Notes
Low cost per serving.
Adapted from an internet recipe.
Egg & Bacon Candies
This is a fun recipe to make and would be great to show children how to do this. Only 3 ingredients needed. This is a make what you want recipe. I used 12 oz (half of a 1.5 lb block) of almond bark and made about 35 candies.
Ingredients
- white chocolate compound, or white almond bark
- MM candies, sort and save the yellow ones
- pretzel sticks, thin, broken in half
Instructions
- I used 1/2 of a 1.5 lb block of almond bark and melted it in a double boiler, by just using the steam from the lower pot to heat the inner pot. Pretzels and MM's ready as well. I lined a baking sheet with foil to place the candies on.
- When the almond bark is melted, use a teaspoon to scoop up some bark and pour it out on the foil or parchment, it will form a circle about 1 to 1 1/4 inches in diameter.
- Place a yellow MM candy, writing side down on the bark, just off from center. Then place two pieces of pretzel on the white part of the "egg."
- As a variant, lay down two pretzel sticks, and drop bark on top of them, then add a yellow MM candy, this way the egg looks like it is on top of the bacon. You can also use two yellow MM candies to make it look like two "eggs."
- And for some fun, use green MM candies to mimic Dr. Seuss's "green eggs."
Fruit Cocktail Pie I
I found this recipe while looking for recipes that use fruit cocktail as an ingredient, and this does sound not only good, but easy as well.
Ingredients
- 2 cans fruit cocktail, (15 oz / 425 g cans)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- 1 egg, lightly beaten
- 2 pie crusts, (for top and bottom)
Instructions
- Preheat your oven to 180 C (350 F). Line a pie dish with one pie crust, store bought or homemade, your choice.
- Add the sugar, cornstarch, and cinnamon to a medium size saucepan and whisk together.
- Open the cans of fruit cocktail and drain the syrup into the saucepan. Set the cans aside. Place the saucepan on medium heat, stir and cook until thickened. Remove from heat.
- Stir the fruit from the cans into the syrup.
- Pour the fruit mixture into the prepared pie dish.
- Cover the pie with the second pastry and crimp or flute the edge as desired. Cut several slits for steam to escape, and brush the top with beaten egg.
- Bake the pie for 50 minutes or until the crust is nicely browned. Remove from the oven and let cool before serving.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Cheese Cracker Chicken
This comes from a friend, and just three ingredients needed. I made these on 18 August 2019, using 9 legs and 4 thighs, and I will say, this is tasty chicken. Feel free to use breasts, legs, or legs and thighs.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1/4 cup butter, melted, (1/2 stick)
- 3 cups Cheez-It crackers, crushed, about 12 oz box
Instructions
- For the stated ingredients, keep in mind you can make this with different chicken pieces and any amount you like, but do not mix breasts with legs or thighs to ensure even cooking on all items at one time. Also if increasing the number of chicken pieces, increase the butter as needed.
- Preheat your oven to 180 C (350 F). Get out a baking sheet and line it with foil for easy clean up, making sure the foil has an edge on all sides to prevent any fat from contacting the baking sheet.
- I crushed up one 12 oz box of Cheez-It crackers, whole grain type, and it came out to 3 cups. I left the crumbs with a bit of texture to them. And I melted the butter in the microwave, about 1/2 cup was used as I increased the amount of chicken.
- I used 9 legs and 4 thighs, all skin on. After dipping in butter and coating with the crackers, I sprinkled some of the cracker crumbs on the chicken after all pieces were placed on the baking sheet.
- Bake for 50 minutes then check either with a meat thermometer, target temp is 74 C (165 F) or just cut a large piece in half or through to the bone to check that it is cooked through and juices run clear.
- Transfer chicken to a serving tray, serve, and enjoy.
Notes
Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Ellen Bales, and the original recipe is here.
United States.
United States.
Eggplant Parmesan
This recipe is excellent, even though a lot of steps, it is well worth it for flavorful eggplant. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2-3 purple eggplants
- 1 cup all purpose flour, and as needed
- 3 eggs, and as needed
- salt and pepper, as desired
- cooking oil, for frying
- 500 grams Mozzarella Cheese, sliced, (1 lb)
- 1 1/2 cups Mozzarella Cheese, shredded
- 2 1/2 cups tomato pasta sauce, Shortcut
- Parmesan cheese, grated, as desired
- Italian seasoning, as desired, Shortcut
Instructions
- Due to how this is assembled and how many eggplants you use, this can be made in various thicknesses so I state this as 6 to 12 servings. For 6 servings, estimate the eggplant stacks as 3-4 layers and 1 stack as a serving. For 12 servings, figure 5-6 layers and each stack cut in half before serving.
- Peel the eggplant and slice about 1/4 inch or slightly thicker.
- Add the flour to a shallow dish and season with salt and pepper as desired. In another shallow dish add the eggs and beat them with a fork.
- Heat about 1/2 inch of oil in a pan on medium heat. When the oil is hot, coat a slice of eggplant in flour then coat in egg, and place in the hot oil.
- Repeat to fill the pan in a single layer. Cook the eggplant in batches until golden brown on both sides. Drain on paper towels. Repeat until all the slices are cooked.
- Heat your oven to 180 C (350 F), get out a 9x13 baking dish.
- Using the browned eggplant slices, add a layer of slices to the bottom of the 9x13 baking dish.
- Add a slice of cheese to each slice of eggplant.
- Add another layer of eggplant, then another layer of cheese, and top with another layer of eggplant. Goal is stacks of 3 layers of eggplant with cheese in between the layers. I sliced 3 eggplants so I made the stacks with 4 layers.
- Cover each stack with pasta sauce.
- Top each stack with the shredded cheese, top with Parmesan cheese as desired, then sprinkle on some Italian seasoning as desired.
- Bake for 30 minutes or until hot and bubbly.
- Serve as a light main dish with a salad, or as a side with a main of your choice. Enjoy.
Notes
Low cost per serving.
Shortcuts: Italian Seasoning, Pasta Sauce.
Recipe adapted from Just A Pinch Recipe Club, Carol Perricone, and the original recipe is here.
United States.
United States.
Orange Juice Cake
This recipe comes from a cookbook and restaurant guide for Tennessee, and this recipe is from Yoder's Country Market and is Amish, a featured dish at their restaurant on Bulls Gap, TN. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Cake
- 1 box yellow cake mix, Shortcut
- 1 box instant vanilla pudding mix, small box, 3.4 oz size
- 1 cup orange juice
- 1/3 cup cooking oil
- 4 eggs
For the Syrup
- 1 cup sugar
- 1 cup orange juice
- 1/2 cup butter, (1 stick)
Instructions
- Preheat your oven to 180 C (350 F), get out either a bundt cake pan or a 9x13 baking pan, grease the pan of your choice with butter.
- Place the juice, eggs, and oil in a mixing bowl and mix to combine, then add the cake and pudding mixes.
- Using an electric mix, beat the ingredients for 4-5 minutes until the batter is smooth.
- Pour the batter into the pan of your choice and smooth out evenly. Place in the oven and bake for 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, add the Syrup ingredients to a saucepan. Heat the saucepan to melt the butter and dissolve the sugar, bring to a boil and stir until thickened. Turn off the burner for the syrup and leave the saucepan on the burner to stay hot.
- When the cake is done, remove from the oven.
- While the cake is hot, either a bundt or 9x13 pan, pour the hot syrup over the cake while the cake is in the pan. The syrup will flow into the pan where the cake separated from the edge and will soak into the cake.
- Allow a bundt cake to cool completely then invert onto a plate.
- For a 9x13 pan, allow the cake to cool for 20-30 minutes then slice and serve warm or cool completely to serve later. Enjoy.
Variant 1, Using Mandarin Oranges
- Open and drain two 15 oz cans of mandarin oranges, spread the orange slices evenly in the pan before adding the batter. Bake as stated and make and use the syrup as directed in the instructions.
- Slice and enjoy.
Notes
Low cost.
Shortcut: Yellow Cake Mix.
Variant: 1. Add 2 cans (15 oz each) of mandarin oranges, drained well, to the pan before adding the batter.
Adapted from a recipe from a cookbook.