BBQ Ranch Pepperoni Pasta Bake

I've been following Shea over at Dixie Chik Cooks for awhile...and I recently had the pleasure and opportunity to meet and become friends with her (makes sense...we both live in Birmingham!). Thanks, Plain Chicken!

She created this recipe for a Ronco contest/sweepstakes, and I was so intrigued by the ingredients that I had to try it out for myself. 

I made a few changes, like incorporating the pepperoni into the sauce (instead of placing on top) to ensure every bite had some and reserving some of the cheese to cover the pasta for a nicely browned "crust."

I was so surprised at just how well these flavors worked together! This is decadent...and a neat change to traditional baked pasta. I'm already looking forward to leftovers today for lunch!

Printable recipe

1 12-ounce box rotini pasta, cooked
1-1/2 cups Ranch dressing
1 cup BBQ sauce
1/2 cup milk
2 cups Mozzarella cheese, divided
25 pepperoni slices, cut in half
Italian seasoning

In a large bowl, combine Ranch dressing, BBQ sauce, milk, one cup of cheese, and pepperoni to make "sauce." Add cooked pasta and stir to coat well. Pour into greased baking dish. Top with remaining cheese and some Italian seasoning. Bake at 350 degrees for 30 minutes.

Savory Breakfast Muffins

I saw these on Pinterest last week, courtesy of Shanty 2 Chic, and even though she made them with sausage, I thought it would be a great way to use up leftover Thanksgiving ham.

These are super easy and scrumptious. I made these on Sunday, and they have made for a perfect breakfast-on-the-go this week.

These got a little browner/more done than I wanted, so be sure to keep an eye on them the last few minutes of cooking.


Printable recipe

1 pound cooked sausage or ham
1 cup Bisquick
4 eggs, beaten
1 cup shredded Cheddar cheese

Stir together all ingredients and spoon mixture evenly into greased muffin tin. Bake at 350 degrees for 20-25 minutes.

Pimiento Cheese Stuffed Pickled Okra

My sister had us all over this past Saturday for the Iron Bowl (WDE!), and I remembered that I had pinned this from Southern Living. I figured nothing said GameDay in the South like pimiento cheese and pickled okra! 

They include a recipe for the pimiento cheese, but if you want to make it easy on yourself (like I did), you can just used prepared (my favorite is Palmetto Cheese, particularly the one with jalapenos).

This is more of a method than a recipe, so I'll just describe. I used one jar of pickled okra, which ultimately yielded 22 pieces (easily doubled for larger crowd). Blot the okra dry, and slice in half lengthwise. Gently scoop out the seeds; I started off using a spoon, but it's much easier to just use your fingers. Scoop pimiento cheese into each half. I sprinkled some ground red pepper over the top for some color and a little heat, but you could use paprika instead, too. 

These were a big hit! Perfect finger food...and the presentation is so pretty! Everyone gobbled them up...I should have made more. This would make a great Christmas Eve appetizer!

Note: I have to give proper photo credit to Mae Shaw, my middle niece, who is nine years old. She asked to borrow my camera, and later, when I was going through the 107 pictures she took, I realized that she actually snapped the best one of this dish. Go figure!

OBG: Chicken Spaghetti

Note: On the nights that I cook, I'm so focused on trying new recipes from Pinterest that I neglect the Oldies But Goodies (OBG). So...even though it kind of goes against the intent of this blog, I occasionally post OBG recipes to share my favorite, tried-and-true dishes with you.

Need an idea for using up leftover turkey after Thanksgiving? 

This spaghetti was a staple of my childhood. Every time I came home for a visit from college, my mom would send me back with a few batches that she had made and frozen for me. 

Here's the key: Season the cheese/soup mixture generously with garlic powder. Add some, taste, add some more, taste, etc. You get the idea. You may think it's too much, and that's when it's done. Once you add the chicken and noodles, it's not going to be as strong as you think, and it will be just right.

Printable recipe

2 cups chopped, cooked chicken (or turkey!)
8 ounces thin spaghetti, cooked
8 ounces Velveeta, cubed
1 can cream of mushroom soup
Shredded Cheddar cheese

In a large stockpot, cook Velveeta and soup until cheese is thoroughly melted. Season generously with garlic powder. Add chicken and spaghetti and mix well. Pour into a greased 8x8 baking dish and top with cheese. Bake at 350 degrees for 30 minutes.

Southern Sausage "Cake"

I have only had this "pinned" for about a week...I was so intrigued that I couldn't wait long to try it. It comes courtesy of Elizabeth's Edible Experience, and she adapted the recipe from Marcelle Bienvenu's popular cookbook: Who's Your Mama, Are You Catholic, and Can You Make a Roux? (This has long been a favorite cookbook title of mine!)

I'm not a huge fan of bell peppers, and I might have left them out (like I did the onions), but I sensed that they played a pretty big flavor role. I was right...they are essential to this dish. (Plus, it makes the dish pretty...especially for Christmas!)

She suggests serving this at room temperature. So, I sampled it the night I made it after it had cooled, and it was perfect. The next day, I cut a piece and let it get to room temp...and it was a touch dry after being refrigerated all night. So, bottom line...I would serve this the same day you make it.

This would be a great addition to a Christmas morning brunch/breakfast...but it makes an equally delicious dinner, too! 

Printable recipe

1 pound hot breakfast sausage

1 small red bell pepper, chopped

1 small green bell pepper, chopped

2 cups Bisquick

3/4 cup milk

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/2 cup shredded cheese

1 egg, beaten

1/2 teaspoon Tabasco

1/2 teaspoon salt

1/2 teaspoon pepper

In a large skillet, cook sausage and peppers until sausage is cooked through. Drain and return to skillet. Set aside to cool slightly.

In a large bowl, mix together Bisquick, milk and sour cream. 

Returning to the skillet, add cheeses, egg, Tabasco, salt, and pepper to the sausage/peppers. Stir together until well-combined.

Fold sausage mixture into Bisquick mixture and pour into a greased 8x8 baking dish. Bake at 350 degrees for 45 minutes. 

Cuban Pigs in a Blanket

It's Georgia-Auburn Gameday Eve, and I gave these Cuban Pigs in a Blanket a trial run last night...and they are definitely making a "tailgate" appearance again tomorrow!

(If you don't know what side of this rivalry I'm on, the black plate and red placemat should help you out!) 

I pinned this idea from Cozy, Delicious, and there are several innovative "gourmet piggies" recipes on this blog, if you want to play around with different flavors.

I made a few changes. She used cut-up hot dogs, but I went with what I normally use for pigs in a blanket, cocktail smokies. She also stuffed her hot dogs with the cheese, but I just layered my ingredients. You could serve with spicy mustard...but I think they're just fine all by themselves. The ham crisps up and is crunchy like bacon...and the pickle gives it a nice tang. I used provolone cheese, but Swiss would work well, too.

These are crazy good...precious cute...and perfect football food!

Printable recipe

1 tube crescent roll dough
16 cocktail smokies
4 slices provolone cheese, quartered
4 slices thin deli ham, quartered
4 slices dill sandwich stacker pickles, patted dry and quartered

Unroll crescent dough and separate into eight pieces. Slice each piece in half (length-wise). On the thicker end, layer slice of cheese, pickle, cocktail smokie, and ham. Roll up and place seam-side down on greased cookie sheet. Bake at 375 for 15-20 minutes. 

Creamy Skillet Lasagna

Here's a great one-dish recipe that provides all of the flavor of traditional lasagna without all of the work.

I saw this idea over at Cooking with Libby, and I made a few adjustments. I swapped out ricotta cheese for the cottage cheese (the texture of which makes me cringe). Also, her recipe calls for spreading the cheese mixture over the top...I found this too difficult (maybe my cream cheese wasn't softened enough), so I ended up just stirring the cheese in. Be sure to keep stirring until it's evenly distributed.

Tip: Measure out the water, add to empty spaghetti sauce jar, and shake. That way, you'll get every last bit of sauce.

The cream cheese makes this absolutely decadent. Granted, it's not as pretty as layered, baked lasagna...but it sure is easier...and just as delicious!

Printable recipe

1 pound ground Italian sausage
1 jar spaghetti sauce
1-1/2 cups water
6 lasagna noodles
1 15-ounce container ricotta cheese
1 8-ounce block cream cheese, softened
Parmesan cheese
Mozzarella cheese

Brown and drain Italian sausage. Return to skillet and add spaghetti sauce and water. Break noodles into 2-inch pieces and nestle into meat sauce. Bring to a boil; reduce heat, cover and cook for 15 minutes. In a small bowl, combine ricotta and cream cheeses. Add to meat/noodle mixture and stir to thoroughly combine. Sprinkle with Parmesan and Mozzarella cheeses to cover. Add lid and cook for an additional 5 minutes or until cheese is melted.