New Recipe: Three Cheese Pepperoni Pasta Bake

I've got a fabulous new recipe for you all today! I was inspired by a couple of recipes I found over the past few months and was finally inspired to try them a few weeks ago.

I'm a bad blogger and forgot to take pictures, but I did write down what I did, so I'm sharing it with you today. Since I combined two recipes, I'm calling it Three Cheese Pepperoni Pasta Bake, but really it's just a fancy name for stuffed shells.

This recipe will make a 13x9 baking dish of shells, so adjust as needed. I'm going to give you the ingredients for the filling  as I made it, but I must warn that it makes way more than you'll need. I ended up with plenty of extra, so I think you'd be fine halving that portion and having plenty.

Three Cheese Pepperoni Pasta Bake
inspired by The Pioneer Woman's Three Cheese-Stuffed Shells and Everyday Food's Pepperoni Pasta Bake

Ingredients

20 jumbo pasta shells
30 oz Whole milk ricotta cheese
8 oz Parmesan cheese shredded
1/2 cup grated Romano cheese
1 egg
3 cups marinara sauce
2 oz small pepperoni slices
3/4 cup shredded mozzarella

Directions

Preheat oven to 350 degrees.

Cook pasta shells for half of the directed cooking time. Drain and rinse in cool water. Set aside.

In a medium bowl, combine ricotta, half the Parmesan, Romano cheese, egg, 1/2 tsp salt and 1/2 tsp pepper. I also tossed in some dried basil, but you could also chop up some fresh and throw it in.

Spread 1 cup marinara in a 9x13 baking dish. Fill each shell with cheese mixture (1 heaping tablespoon.) Place face down on the sauce. Repeat until cheese mixture is gone.

Top shells with 2 cups marinara. Cover with foil and bake until sauce is bubbling about 25 minutes. Remove foil, and top shells with pepperoni, then remaining Parmesan and mozzarella cheeses. Return to oven and bake until cheese is melted and brown in spots, about 5 to 10 minutes.

My husband and I loved this recipe! It was super easy to make and very delicious. It's definitely going into our recipe rotation.

Try it today!

Sunday Social

If you could only eat one thing for the rest of your life, what would it be?

Can I say chicken so that I can enjoy it all the different ways I like? Most of my favorite meals involve chicken in some form. Fried chicken, chicken fajitas, chicken tenders, buffalo wings, chicken sandwiches and chicken and noodles. 

What's your guilty pleasure/comfort food?

It changes depending on my mood, the season, etc. But currently, it's ice cream. I like a lot of different flavors too. My newest favorite is a regional brand called Hudsonville and their Cake Batter ice cream.

What's the weirdest/craziest thing you've ever eaten?

I'm kind of picky about foods, so I'm not very adventurous. The weirdest things I've tried were probably some things I tried while in France. Most of our dinners were already picked for us by our tour guide, so my choice was often to eat what was put in front of me or go hungry. Most of it I did like, but there were a couple things I have no desire to try again. One was veal. I did try it, but did not care for it at all.  The other thing was flan. The texture was just odd to me.

My husband thinks it's weird that I put mustard on bacon sandwiches. Personally, I think it's weird that he doesn't toast the bread.

What foods do you avoid at all costs?

Lettuce - It makes me gag. I've tried it several times and every time it makes my gag reflex kick in. And you can't sneak lettuce into something on me, I always taste it no matter how small the lettuce.A lot of people tell me that lettuce doesn't have a taste, but to me it has a very distinctive taste. So yeah, I don't eat salads.

Also, anything raw, anything with mayo, most beans, and peas.

What meal reminds you of your childhood?

It's actually a meal I don't eat, but Veranika always reminds me of growing up. Veranika is a German/Russian recipe that my grandma and aunt always made whenever our whole family got together for the holidays. It's a bit like ravioli but with cottage cheese in the middle and a white gravy (like sausage gravy) on top. My dad loves it. I like cottage cheese, but not in pasta and certainly not with gravy on top. My aunt always made some of the dough without the filling for those of us that didn't like it.


Share one of your favorite recipes and the story behind it.

Source: mynameissnickerdoodle.com via Jenn on Pinterest

I found this recipe for copycat Chick-fil-a nuggets awhile ago and gave it try. My husband and I love Chick-fil-a but the closest one is the next county over so we only get it when we're in the area. Plus, sometime I get hungry for them on Sundays. The recipe doesn't taste exactly like Chick-fil-a, but it's pretty close. I usually stock up on boneless, skinless chicken breasts when they are on sale and this is one of my favorite meals to make with them. We enjoy them with waffle fries for the true Chick-fil-a experience. And I discovered that Martzetti's Honey French Dressing is what Chick-fil-a calls Polynesian sauce.

Cake Mix Cookies

I can't believe I forgot to share these with you! I need to get better about doing reviews of recipes I make from Pinterest.

Although, I should point out that I actually pinned this myself, I didn't find it on Pinterest. The recipe comes from one of my favorite food blog, The Sweet Adventures of Sugarbelle.

Source: sweetsugarbelle.com via Jenn on Pinterest

When I spotted these cookies on her blog back in January, I thought they looked delicious. And since Sugarbelle calls these "the easiest cookies you will ever make" I knew I had to try them. But if I have cookies in the house, I'll eat them, I had to wait for an excuse to make them. Luckily, Valentine's Day was coming up, so I decided to make them for my husband's coworkers. (Who also used to be my coworkers.) These cookies really were very easy to make. And cheap! I already had 3 of the ingredients on hand and I picked up the cake mix on sale. I even had the perfect sprinkles for the holiday in my pantry.

 

I tried one before I sent them with my husband (quality control, of course) and they were very tasty! My former coworkers loved the cookies! My husband brought home an empty container. If you're looking for an easy and tasty recipe, give these cookies a try!

  

New Recipe: Crockpot Ribs

One of my favorite meals when we eat out is ribs. I like to get them whenever we go to Chili's. They are always so tasty and fall of the bone tender, that I never thought I could make them at home myself. But with the advent of Pinterest, I've been pinning lot of recipes. I began searching for Crock-pot recipes because we got one for our wedding and I've never used it.

I eventually found this recipe and I finally thought I might be able to make ribs on my own.

Source: mmmisformommy.com via Jenn on Pinterest

A couple weeks ago, the local grocery store had baby back ribs on special, so I picked up a rack and decided to give a try someday soon. I liked this recipe because she adapted it from America's Test Kitchen Slow Cooker cookbook, which I had flipped at the library recently. They usually have great recipes that are fairly easy to do at home.

I followed the cooking method from the above recipe, but used Todd Wilbur's version of Chili's Baby Back Ribs rub and BBQ sauce.

Here's my recipe:

BBQ Sauce
1 cup ketchup
1 cup water
3 tablespoons light brown sugar
3 tablespoons apple cider vinegar
2 ½ teaspoons yellow mustard
1 teaspoon hickory liquid smoke (concentrated)
½ teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

Combine all the ingredients in a saucepan over low heat. Heat for two hours, uncovered, stirring occasionally until thick. I made this day before and stored in the fridge until I was ready for it. This recipe makes a little over 1 cup of sauce for me.

Rib Rub
2 ¼ teaspoons garlic powder
2 teaspoons salt
1 ¼ teaspoons coarse ground black pepper
1 teaspoon granulated sugar
½ teaspoon onion powder

Also need:

2 lbs pork (baby) back ribs - leave the membrane on the ribs to help hold them together

1 cup barbecue sauce (The sauce made above or you could use a store bought sauce of your choice.)

Combine the rub ingredients in a bowl and rub all over both sides of your ribs well. Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low. I cooked mine for 6 hours and they came out perfectly. I checked the temperature with a meat thermometer before taking them out. Also, I highly recommend using a slow cooker liner, it makes clean-up super easy.

Once the initial slow cooking is done, very carefully (as they are tender and want to fall apart) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up.  Set to the side.  Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan.  Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes. I simmered on low, but I probably should have had it a little higher. It didn't reduce as much as I thought it should. Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element.  When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes.  Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce.  Serve any remaining sauce on the side with the ribs.

Enjoy!

Chocolate Chip Cookie Mini Cheesecakes

I spent part of my afternoon yesterday after work making some treats for coworkers and I thought I'd share the recipe with all of you.

I can't remember how I stumbled upon this recipe, but it looked tasty and pretty easy, so I bookmarked it. My work often has carry-ins, so I'm always on the lookout for new things to try. I'm a baker, so I always bring a dessert item and I've gotten a reputation at our store for being a good one. Ever since I first made this recipe, my coworkers beg me to make it every time we have a carry-in, they love it that much!

Source: verybestbaking.com via Jenn on Pinterest

The recipe is available from Nestle on their website, but I included the one I use here for you. There are actually 3 different variations, but I've only ever made the Double Chocolate Chip ones. Someday, I'll try the others. I'm sure they're just as good.


Ingredients

1 1/2 cups refrigerated chocolate cookie dough (or the break apart kind that makes 24 cookies)
2 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup granulated sugar
2 tablespoons all purpose flour
2 large eggs
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 325° F. Paper-line 24 muffin cups. Place 1 level tablespoon of cookie dough (1 square if using bar dough) into each muffin cup.

Bake for 10 minutes or until cookie has spread to edge of cup.

Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well.

Stir 1/2 cup mini morsels into base batter. Spoon 2 heaping measuring tablespoons of batter over each cookie in cup. (If I do 2 Tbs of batter, I end up not having enough batter for 24 cheesecakes, so I do closer to 1 1/2 Tbs.)

Bake for 13 to 15 minutes or until just set but not browned. Cool completely in pans on wire rack. Refrigerate for 1 hour.

I usually just put some chocolate chips on top when they come out of the oven or you can try this...

Melt remaining 1/4 cup mini chocolate chips in small, heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle lightly over each cheesecake just before serving.

Enjoy!

October's New Recipe - Pepperoni Pizza Pasta

One of my 101 goals to complete in 1001 days is to try a new recipe every month. Since it's the last week of the month, I knew I better get on the ball in order to keep my goal this month. Since my local grocery store didn't have any good meat on sale this week, I decided to try this pasta recipe. My mom gave the recipe to me a few months ago since she knows how much the husband and I love pepperoni pizza. I don't know where she found the recipe or I'd give credit.

Normally, I tend to follow recipes to the letter, but for some reason with this one, I kept making changes as I went along. I'll give you the original recipe and make note of my modifications as well.

Here's what you need:

• 2 cups uncooked ziti (I used mostaccioli since it's what we had on hand. They're the same shape. And I used the whole box, so I doubled the recipe as I went.)
• 1 (14 oz) jar pizza sauce
• 2 oz. sliced pepperoni, halved
• 1/4 cup finely chopped green bell pepper (We hate peppers, so I omitted this.)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• 1 cup shredded mozzarella cheese

Heat oven to 375. Spray 8-inch square baking dish with nonstick cooking spray. (I never spray my glass baking dish when I bake pasta, so I didn't do this step. Had no problems.)

Cook ziti to desired doneness as directed on package. Drain.

In large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan cheese, oregano and garlic; mix well. (Because we love cheesy pasta, I also added a cup of shredded mozzarella cheese.)

Spoon into sprayed baking dish; sprinkle with mozzarella cheese. Cover with foil. (I didn't sprinkle with the mozzarella cheese at this point.)



Bake at 375 for 30 to 35 minutes or until mixture is thoroughly heated and cheese is melted. (I baked for 25 minutes and then removed foil and sprinkled with mozzarella cheese. I then baked it for another 10 minutes or so until the cheese was melted.)

While waiting for the baking to be done, take pictures of your oh so adorable cats.



When it's done, you get this



We like to have bread and dipping oil with our pasta.



Overall, this recipe was fairly good. My husband really liked it and ended up eating most of it. I prefer just regular baked mostaccioli. This dish didn't have enough cheesy goodness inside for my tastes. Also, the garlic turned out to be too much for me, and I love garlic. Since I was doubling the recipe, I used 2 small cloves of garlic and I probably should have stuck with just one. Keep that in mind if you make this recipe.

Let me know if you try this recipe and how you like it!