Italian Dip

So I wrote this this post up a few weeks ago but I had not made the dish recently and I was waiting on my picture. While I was publishing another post I accidentally pushed publish on this one with out realizing it til someone left me a comment on it. Oops. It was not edited and no picture. So here it is again making its second debut.

 These french dip  I mean Italian dip sandwiches are wonderful.  I saw them on pioneer woman last winter and I made them for a super bowl party I had here at the house.  They were devoured.   So much more flavor than a traditional dip sandwich.  A little spicy and so wonderful.  You can leave plan or top with provolone or pepper jack cheese.  You can use any kid of bread here.  I opted for ciabatta bread.  It is my favorite lots of flavor, chewy texture and so good.  I often do not eat white bread if I do I want to make it good. Good for me is Ciabatta...mmm   Enjoy!!!

 Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 1 pack good seasons Italian Seasoning packet
• ¼ cups Water
• ½ jars (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a slow cooker crock pot. Stir lightly to combine seasoning with the liquid.
Cover and cook on low for 8-10 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm  OR
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
   recipe slightly adapted from Pioneer Woman

Sonoma Chicken Salad

 A while back I tasted the sample  at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home.  While it was at my house I looked at the ingredients and realized this would be easy enough to make myself.   I found a few  other variations online of others trying to replicate this great chicken salad.  It was a simple fast dinner.  It would be great though for a lunch or a baby shower or something like that.
  Traditionally I love chicken salad on croissants  I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on Dave killer bread (my favorite bread, it is so nutritious and hearty)

• 100% Whole Grain
• 5g Fiber
• 6g Protein
• Certified organic
• 27oz loaf size
• Certified Kosher by Oregon Kosher

 Note I am not paid to say this (I wish), just my opinion these people have no idea who I am...

Ingredients

• 1 cup mayonnaise( I used light)
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• salt & freshly ground black pepper
• 3 large boneless skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 1 1/4 cups dried cranberries ( craisins)
• 3 stalks celery, chopped

Directions

1. In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
2. Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
3. When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.

Sticky fingers chicken salad

  This is a quick weeknight meal that came together in no time.   I was craving Wingers the other night I wanted a sticky finger salad...mmmm... my favorite.  Instead of loading everyone in the car and heading there I whipped this up.  Because it is what I had on hand and it was easier for me that night I use already breaded frozen chicken bites (Not chicken nugget... I repeat not chicken nuggets)  I made the sauce soaked my chicken in that after baking and then threw it on a salad.  You can put whatever on your salad.  This was the end of my week a few days since I had been shopping so this was just what I had on hand.

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a sauce-pot until all the sugar dissolves Family Favorite Recipes

Salad 
1 large head of Romaine
1 seedless cucumber, sliced
1 bunch green onions, chopped
1/2 cup cheese, diced
1 large avocado, diced
1 cup of chopped tomatoes

 dressing use your favorite ranch or blue cheese.
  I have to admit it was  bit spicy for my kids but they liked that we were having "chicken nuggets" for dinner.  All the flavors melded really nice together and it was so filling.

Pineapple salsa chicken

     Around the first of the year I saw this recipe over on Mels Kitchen Cafe.  Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know.  She is amazing.  If you have not been to her site you have too.  Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker.  That was one of my resolutions this year was to use my slow cooker more.  I am being serious.  It makes  my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time.  No fuss, no hassle especially during that busy time of the day.  Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness.   So right now anything I can do a time or two a week to make it easier I am all for.  Most the things I have ever made in my crock pot are so good!! win-win-win!!
   The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely.  It is not strong or overpowering but everyone will say.... mmm what is that?... so good!


  This recipe is adaptable too you can do more chicken if wanted.  All I had on had was four breasts and I felt like it was enough.  I  also used black beans but I think any bean would be good.  Black are just my favorite.    I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa.  Jacks Garden Fresh Gourmet I buy it  at Costco it is fresh and the best salsa I have ever had!!  It is all natural so it does not last very long just a few weeks...  but that just means I  have many excuses to break out the chips and salsa often (my favorite snack).

 Ingredients
4 fresh or frozen chicken breasts

 1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cup salsa
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt)
 Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.

Directions
 Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours.  Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid.  If making burritos this would be wise so it is not soupy.
  I made mine into a  salad (what I do most of the time),  but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers.  It is great and so versatile.

morning breakfast casserole

Just a reminder this is the last day to enter the GIVEAWAY for the  American's Test Kitchen Cookbook here .  Winner will be announced tomorrow!  Thanks for all those who participated  
 This is what I had made for Christmas morning, I had many people staying at my house and instead of making Eggs, hash browns, and sausage I made it all into an easy casserole. I made it the night before and on Christmas morning just threw it in the oven.  Perfect and easy.  This would be great for any brunch or Easter morning or any morning you want a yummy filling breakfast.
I made this in a 10x15 dish and it fed 10 big eaters with leftovers.  So you may want to cut in half for your family.

Ingredients
1 pound Italian sausage it is just what I had,  but breakfast sausage would be good too, or even ham.
16oz O'Brien hash brown (with onions and peppers mixed in)
12 eggs
1 -2 cups cheese depending how cheesy you like it
8 oz sliced mushrooms ( I used baby bellas)
1 onion chopped
1 bell pepper, chopped

3/4 cup favorite salsa
2 cups spinach. chopped

 Instructions
1. Saute in a lightly oiled pan onions, mushrooms and pepper until a soft.
2.pour hashbrowns into buttered dish, place sausage on top, mushrooms onion pepper mixture
half of cheese.
3. Beat all the eggs together in a separate bowl then add salsa it flavors the eggs nicely.  add a little salt and pepper and stir in spinach.  Then pour egg mixture over casserole.  Top with remaining cheese.
Bake at 350 covered tightly with foil. For this many eggs I baked it for 80 min. then removed foil and baked for another 10-15 minutes.  Until middle is set. A tooth pick comes out clean
 For a smaller amount one hour should be plenty.
  Let cool for 10 minutes then sliced it and top with salsa or ketchup.

GIVEAWAY and Split pea soup

Giveaway Closed.  Thanks for entering!


   My mother has made this soup since I was a little girl and I have always LOVED it.  I know I was a strange kid.  It is still one of my favorites and fortunately my husband likes it too.  I think there are two kids of people: those who like split pea soup and those who don't... or they think they don't.   If you have never had it or only had it from a can you are missing out.  You have got to try this.  This is a very basic recipe.  Many people add potatoes too, but I usually opt not to. I am not really a potato girl... I know I know and I live in Idaho....

  I love the lemon juice it really brightens it up and lighten the flavor.  This is a must on a cold day. It is so healthy and just pennies to make.... It would be great in a bread bowl too or top with croutons....mmmm

Ingredients
1 pound split green peas, picked over and rinsed
3 medium smoked ham hocks or ham shanks (what ever look like they have more meat on them)
1 Tablespoon minced fresh thyme or 1t dried
salt
2 quarts water
2 large carrots, peeled and chopped medium
2 onions, minced
2 ribs celery, chopped medium
2 tablespoons fresh lemon juice
pepper

Directions
1. Bring peas, ham hocks, thyme, 1 teaspoon salt and water to a simmer for an hour in a large dutch oven or heavy pot.  Cook for one hour.
2. Stir in carrots, onions and celery.  Continue to simmer until peas have soften and are broken down. 25-35 minutes.
3. Remove hocks.  When they are cool enough to handle remove any fat skin and bones and separate meat I shred mine and add to soup.  (if your hocks or shanks do not have much meat on them add deli ham.  You can buy it sliced 1/2 inch thick  about 6 ounces then chop up into small chunks.
OR  you can put all ingredients at the same time into the crock pot and leave it for 4 hours on High or 6-8 hours on low!!  How simple is that!

Note:  if you read the label on split peas it always reads sort and wash peas.  I would rinse mine, but never would I sort them..  what did they want me to sort.  It seemed pointless and and extra step I didn't want to take the time.   While I was researching my recipe before I made this soup, I was reading in my  America's Test Kitchen Cookbook that often there are small rocks or pebbles in the peas.... yikes....so I sorted,  who wants to bite into a pebble?... not me... I have expensive teeth.   So guess what I found.... TWO ROCKS!!  well pebbles.  They were easily recognizable as a rock while sorting through.... Moral of the story  if it says sort they is a reason you should sort.  Hopefully you will not find anything, but on times you do you will be glad you sorted.

I got this recipe from America's Test Kitchen Cookbook.  It happens to be exactly my moms recipe as well that she has been cooking for 30 years.   But a side note I LOVE this cookbook,  it has so many helpful hints and tells you why you should do something what the technique is behind it.  You learn so much while reading it.   I often find myself curled up on the couch reading this book.  They also have gadget reviews and recommendations.  I think this is a must have cookbook.  I think you all should have one too!!!  One lucky reader will receive one courtesy of me. I am new to this food blog and I have received so much love and support and I would like to thank you all!!

     This is my first giveaway here on The Very Hungry Caterpillar so please help to make it successful so we can do more.

• All you have to do is leave me comment and tell me what your favorite soup is.
• You can leave additional comments for extra chances to win:
• if you are a follower, 
• Like me on facebook 
• post about my giveaway on your blog or facebook page

  Good luck!! 
  All entries must be submitted by Thursday January 13th.   Please leave your email if your profile doesn't have a way to contact you when you win.

burrito braid

hows your week??  A little busy...?  mine too.  If you are like me you are either preparing for company, getting last minute gifts, entertaining kids out of school. You may need ideas that are fast for dinner and kid friendly too,  you have heard enough whining all day already.   This is what we did a few days ago.  It was a hit.  The idea is simple and can be applied in so many different ways once you learn the technique.

Burrito braid
1 Pillsbury refrigerated pizza dough (in the roll)
1 pound ground turkey/ground beef
taco seasoning (1t chili powder, 1t cumin, 1 T Southwest seasoning,salt pepper)
1/2 onion, chopped
1 can black beans
4 oz. cream cheese softened
1/2 cup salsa
1 cup shredded cheese

• Place dough on cookie sheet and roll out. I have used foil before under it or my silpat, or nothing the others are just for ease of cleaning.
• I browned my meat and onion and seasoned like I would do for tacos.  If you use a packet great, I really like Mrs. Dash fiesta lime  or any other southwest season mix.
•  Spread cream cheese down center third of dough.
• Pour salsa over cream cheese
• Spread meat, beans, sprinkle with cheese 

• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.

• Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown

Slice into sections top with sour cream, olives, avocados what ever suits your fancy.
  You could also make this a peanut butter and jelly braid or a BBQ chicken braid.  Use your imagination it is fun!


recipe adapted from The girl ate everything

peppermint bark popcorn

If you liked my peppermint bark  you will love it on popcorn.  This is a fun treat to fill goody bags for a class party or small neighbor gifts.  A little goes a long way,  It is so addictive and yummy and easy to make.

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract, or a few drops of peppermint oil

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

   Unwrap all the candy canes and just like for the bark I place them in a zip lock bag and hit it with my rolling pin or let me kids do it.  it is fun!

  Then in the microwave in one minute increments  melt your chocolate stirring often. It is safer to melt in a bowl over  boiling water make sure not to let the water touch your bowl.  I am sometimes too lazy.

  After chocolate is smooth. Pour in peppermint.   In large bowl pour crushed candy over popcorn then pour melted chocolate over as well and mix carefully.

 Then lay popcorn out on cookie sheet to let dry. Once dry break into seconds and put into bags and enjoy.   

 Note:  In the past I have drizzled dark chocolate over the top too.  It is really pretty I just forgot this year til too late.

   Recipe from Our Best Bites

BBQ Chicken pizza

 Some days I have a wild side and I want something ridiculous like pizza for dinner.  I usually do not eat things slathered in cheese (although I would like to)  I tried to make it a little healthier with a whole wheat crust and maybe not completely slathered in cheese.   This is my  knock of California Pizza Kitchen bbq chicken pizza.  I love the cilantro on it, it makes the dish for me. hope you enjoy.  it is something feast and easy for busy holiday schedules.  enjoy!
BBQ Chicken Pizza

• Whole wheat pizza dough,  I usually go to my favorite pizza shop in town and for under two bucks I can buy dough from them.  call me lazy, I deserve it, but it is easy and  still healthy so some days I am all for it..  You can make your own or even use store bought, whatever suits your fancy.
• 3 Tbsp. BBQ sauce (I like Sweet Baby Ray's)
• 3 Tbsp. ranch dressing

Roll out dough into a 12 inch circle and transfer onto a greased pizza stone or pan. Mix BBQ sauce and ranch together and spread on to unbaked crust.

• 1 cooked and shredded chicken breast (I season with garlic salt pepper, etc whatever is in the cupboard!)
• 1 c. fresh spinach chopped
• 1/2 c. sweet onion (I used red onion)
• 2 Tbsp. fresh chopped cilantro
• 2 slices bacon, chopped
• A few squirts of BBQ sauce, eyeball it.

fresh Mozzarella or a smoked Gouda is divine

Combine these ingredients, except for the cheese, in a bowl and mix until blended. Pour on top of crust. place slices of  cheese on top of toppings and place in a preheated oven. (425 for 15 minutes) or until crust is golden

You can sprinkle some more fresh cilantro on top before serving ( I would recommend it)  serve with a green salad and maybe a fruit salad too and feel great about your dinner!

Japanese style curry

  I have been a baking maniac the last few days for great cookie recipes for you, but today I thought I would try something a  little different.  After Thanksgiving I love to serve lots of non traditional food to mix up the flavors.
   I am not sure if I have mentioned it before or not on this blog, but we have a Japanese exchange student with us for the year.  Her name is Rina she is 17 and we absolutely adore her.
   We mainly eat as we normally would but I can tell she really misses rice.  I tell her all the time you can make as much rice as you want whenever you want to,  but she never does.
  I try and have some dish at least once a week with rice.  She was telling me about a curry that her family eats very often.  So we gave it a try.  Japanese curry is very popular there.  It is one of their comfort foods like mac and cheese is for us.  The Japanese style is much milder and sweeter than Indian curry.  So if you are afraid to try curry, try it like this and you can ease your way into it.  The sauce is not very strong or over powering.  My kids loved it.
  Most of us do not have all the Indian spices in our cupboards,  So I opted to buy the curry roux. They sell it in my grocery store along with all the other Asian food. I believe the brand is Golden curry.  Rina says this is what they use at home too.  So you can still feel authentic.
  You cook it just like you would a stew, an easy weeknight dinner.

sorry for the non natural light.  we eat at 5:30 and it is so dark here.

Printer friendly recipe

Japanese style curry

• 2 Large chicken breasts
• 2 yellow onion sliced thin
• 3 carrots, chopped
• 2 stalks celery
• 1 bell pepper
• 2 large potatoes
• 6 cups water
• 1 tbsp.  veg oil
• 2 whole bay leaves
• 2 cloves garlic
• 1/2 tsp. ginger
• 1/2 tbsp. sugar 
• golden curry mix 1 large box.  choose heat. I did medium.
• steamed rice

  Start by sauteing onions, bell pepper, carrots, celery, garlic in oil.  Cook until caramelized.   Add water seasonings, chicken and potatoes.
Bring to a simmer until chicken and potatoes are done.
Chop golden curry mix.  It comes in a brick like chocolate.  add to pot.  stir for 5 minutes until dissolved.  bring to simmer, it will thicken.  Shred the chicken, serve over rice.  I did brown rice.

Baked mexican fish

Thanks everyone for all your support and nice comments yesterday for our featured apples over at HowDoesSHe.com. It was fun.

Years ago when we were first married I was looking for recipes anywhere I could find them at.  One day I bough pre-wrapped  fresh salmon from the deli at the store.  Under the wrapper it had this recipe. I  gave it a try. We loved it and my not fish loving husband said you can not even tell there is fish under there. I have made some modifications over the years but it is still one of our favorite ways to eat fish and most importantly a way to feed it to non fish lovers. It couldn't be easier too. You take your favorite fish I used it on cod, talapia, but our favorite is salmon,  cover it with salsa (you choose the heat,  if for a family with little ones choose a milder one or one with fruit in it I love the mango salsa from Costco) then cheese, then crushed tortilla chips....bake =delicious.  It keeps the fish moist and flavorful. You have to try this.  I love to serve it with sliced avocados or a lime cilantro mayo sauce. and brown rice and black beans. 

Printer friendly recipe.
Ingredients    this will serve 4- 6 people
1 and a half pounds fish fillets
1 cup salsa
1 cup shredded cheese (Cheddar or pepper jack are my favorite)
1/2 cup coarsely crushed corn chips

 directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and cilantro lime mayo. 

Recipe for sauce

1 cup (packed) fresh cilantro leaves
3 tablespoons fresh lime juice
1 garlic clove, peeled
1/4 teaspoon hot pepper sauce
3/4 cup mayonnaise 

 Preparation
put all in but mayo blender or food processor til all cilantro is chopped fine than add mayo and mix til combined. season with salt and pepper

Mix all together refrigerate til used. can be made up to one day in advance.
 sauce recipe adapted from Paula Dean


 Make it tonight.  It is fish Friday night.... does anyone still do that anymore????

brown sugar meatloaf

 I  grew up having meat loaf fairly often at my home and I liked but, my husband, not so much.  So when we were first married and I made it for him he was not impressed.  So I searched for a meatloaf recipe he would like.  I found this one on Allrecipes.com years ago  it is the highest rated meatloaf recipe on there and for good reason.   When I read the words sweet glaze I knew I would have him hooked.   I have made a few modifications to the original recipe over the years,  for example they said to put the glaze on the bottom, but I find it is much better on top.  Try it out and surprise a meatloaf hater out there how good and sweet it can be....
 “This tasty meatloaf flavored with ginger, has a sweet brown sugar and ketchup glaze.”
Printer Friendly recipe

Ingredients:
1/2 cup packed brown sugar
1/2 cup ketchup
1T Worcestershire sauce
1 1/2 pounds lean ground beef
1/2 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
2 cloves of garlic, chopped
1/4 teaspoon ground ginger
3/4 cup seasoned bread crumbs

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. on a cookie sheet form mixture in middle of pan as a loaf. That way it does not cook in ts own grease.
3.In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
4. Pour the brown sugar, ketchup, Worcestershire sauce mixture over loaf.  
5.Bake in preheated oven for 1 hour or until juices are clear.  


If you do not want to wait an hour you can always place them in muffin tins and cook for 30 minutes  instead and you have individual servings.


 Original recipe adapted from Allrecipes.com
    
  
  
  
  

  
  

  

 

easy pumpkin spice cookies

Lately I have had  a hard time with all the sweets around me it will be like this through the end of the year.  Most of the will power and self control I have all year is thrown out the window.  Things I do not even really like I find myself eating because I think it should taste good...  The death of me recently has been the Halloween candy.  I bought a huge bag yesterday at coscto through it up very high in my pantry out of sight and out of reach with out a stool.  If the bag is closed I will not touch it.   BUT my skinny hallow leg husband searched it out yesterday opened the huge bag of chocolaty goodness and  put it right at eye level when you open the door.   So all day yesterday I kept finding myself in the pantry in the dark eating little "fun" sized chocolates. t is so bad..  So then I went and yelled at my husband for tempting me like that....Then made something sweet I could eat guilt free.
  So if you want something sweet this time of year with out all the guilt try these cookies.  They are only 1 Weight Watch point. I love to add dark chocolate chips which probably makes them more points, by that is okay too. I need my sanity and many times that equals dark chocolate :)  The best news is these are so easy to make.  Feeling like a cookie 15 minutes later start to finish you can eat one!!

 printer friendly recipe
 ingredients
1 box spice cake mix
1 can pure pumpkin (15oz. can)
1/2 cup chocolate chips (optional)
 
Directions
Preheat oven to 350. Spray cookie sheets with non- stick cooking spray.

In a large bowl mix together the cake mix and the canned pumpkin add chips if desired.

Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes.

Makes 48 cookies at 1 WW point per cookie.   Now enjoy and don't feel too guilty!


 You can actually spoon these into muffin tins and make pumpkin spice muffins  so easy!
recipe adapted from Allrecipes

Pumpkin Bars

 My good friend told me about these bars that she was making to take to friends but how she could not stop eating them and the pan would be gone soon. Anything that good is worth a try, right?  That is what I thought.   She was right they are wonderful!   A great pumpkin dessert to take with you to a Halloween party or even thanksgiving a  nice twist on  the  sometimes boring.... (gasp!!!) pumpkin pie.   Try it!!  It couldn't be easier

    
Printer Friendly Recipe
CRUST
1 package yellow cake mix - minus 1 cup to be set aside.
1/2 cup of melted butter
1 egg

blend and press into bottom of a 13x9 pan.

FILLING
1 (16 oz.) can of pumpkin
2 1/2 tsp. pumpkin pie spice
1/2 c. brown sugar
2 eggs
2/3 c. milk

stir together and pour over crust.
TOPPING
cup of reserved cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter, softened
chopped nuts (optional)

Stir together reserved cake mix, sugar, cinnamon and butter; and crumble over top of filling.  Bake at 350 degrees for 40-50 min.  Cool.  Top with whipped cream.

  Sorry I do not have the original source of this recipe I searched, but I could not find it exactly, but who ever you are who made this beautiful concoction.  thank you!  I am standing and clapping for you right now... does that count?

Baked Ziti

Months ago I made this one night when I had a large crowd coming over for dinner and a friend of mine just had surgery. They all loved it adults and kids and wanted the recipe.  so here I am 4 months later coming through with my promise!

This makes a huge 9X13 dish.  if it is only your small family you may want to cut it in half.  Even though we are a small family I always make big dishes we love leftovers for lunches the next day or a quick dinner if we are short on time.  Luckily my husband thinks it is great when we have leftovers and enough for dinner the next night I finally caught onto why he thought this....  He watches the kids while I cook.  If I do not have  to cook, he does not have to watch the kids.  now I am onto his tricks I will have to think of a new time for him to entertain the while I am busy doing my thing.

It is a great dinner with simular taste as lasagna only easier the cheese and sour cream add a great and unexpected tang.  add green beans or a salad and you have a great meal

Printer friendly recipe
  Ingredients:

1 pound dry ziti pasta ( I always use whole wheat, you cannot even tell) 1 onion, chopped 1 pound  ground meat. I love Italian sausage or turkey it gives more flavor 2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.	In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.	Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.	Bake for 30 minutes in the preheated oven, or until cheeses are melted.

 adapted from the girl who ate everything  and  allrecipes