Hash Brown Casserole

 Ingredients 

• 1 bag frozen hash browns
• 2 cans cream of potato soup
• 8 oz sour cream
• 2 cups grated sharp cheddar cheese (save 1 for the top)

Mix all ingredients and pour into a 9 x 13 pan sprayed with Pam. 

Sprinkle with the remaining cup of cheese and bake covered at 325 degrees for 1 hour. 

Enjoy! 

Easy Southern Style Mac and Cheese

 Ingredients 

• 1 pound short cut pasta 
• 2 1/4 cups whole milk
• 2 large eggs, beaten, 
• 1/4 cup sour cream or plain greek yogurt
• 2-3 teaspoons cajun seasoning (optional)
• 2 tablespoons salted butter
• 3 cups shredded cheddar cheese
• 3 cups shredded Colby Jack cheese
• fresh basil or parsley, for serving

Preheat the oven to 400° F. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.

Meanwhile, in a large bowl whisk together the milk, eggs, sour cream, cajun seasoning, or 1/2 teaspoon salt and 1 teaspoon pepper. Add the pasta, butter, cheddar cheese, and 2 cups Colby Jack cheese. Pour the pasta into a 9x13 inch baking dish and cover with foil.

Bake 25 minutes, then remove the foil and top with the remaining Colby Jack cheese. Return to the oven and bake another 10 minutes, until the cheese is melted. Switch the oven to broil and broil 2-3 minutes, until just a little crispy on top. WATCH CLOSELY. 

Serve the mac and cheese immediately with fresh herbs and black pepper. Enjoy!

Hershey Bar Chocolate Cake

 Ingredients

• 1 (18 1/4 ounce) boxes Duncan Hines dark chocolate cake mix
• 1 (3 1/2 ounce) box vanilla instant pudding mix
• 3 eggs
• 1 1/2 cups milk
• 1 cup vegetable oil

Frosting Ingredients

• 1 (8 ounce) package softened cream cheese
• 1/2 cup sugar
• 1 cup confectionary sugar
• 12 ounces Cool Whip (1.5 tubs)
• 3 Hershey bars, chopped (regular or special dark)

Preheat oven to 350 degrees F. 

Flour 3 9-inch cake pans

Mix first five ingredients and divide between 3 pans. Bake at 350 degrees for 25-35 minutes. 

Remove pans and cool completely. 

Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top. 

Store in refrigerator. 

Enjoy!

Mom's Baked Spaghetti

 Ingredients

• 1 lb. ground beef
• 1 lb sausage
• 1/2 teaspoon salt
• 1/2 teaspoon garlic
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 (8 oz) spaghetti
• 1 (8 oz) package mozzarella cheese, shredded
• 1 (8 oz) package cheddar cheese, shredded
• 1 cup milk
• 1 (45 oz) spaghetti sauce
• 1 small can tomato paste

Preheat oven to 350 degrees F. 

Brown the ground beef and sausage in a skillet. Add salt and garlic. Drain off grease. 

Add sauce, tomato paste, basil, and oregano to the meat. (Keep on low heat while the noodles are cooking). 

Cook spaghetti according to package directions and drain. 

Combine cheeses, milk, spaghetti and spaghetti meat sauce. 

Pour into a baking dish. Bake at 350 degrees F for 30 minutes or until bubbly. 

Enjoy!

Pineapple Cream Cheese Dip

 Ingredients

• 8 oz. full fat cream cheese, softened
• Can of crushed pineapple, drained
• Slivered almonds (about 1/2 cup)
• Green onion (about 1/4 cup)

Drain the pineapple, and squeeze out as much liquid as possible. 

In a large bowl, add al the ingredients together and mix well until the dip is combined. 

Chill until ready to serve. 

Enjoy! 

*Serve with pita chips, wheat thins, or fruit and veggies

Fresh Peach Salad

 Ingredients

• Fresh peaches
• Honey
• Basil leaves
• Salt
• Mozzarella or Goat Cheese

Pit peaches and cut into bite-size pieces. 

Place the peaches in a bowl, drizzle with honey and sprinkle with salt. Toss to coat. 

Gently fold in basil and cheese. 

Enjoy! 

*If making ahead, it's best to add basil right before serving.

Greek Chicken Meatballs

 Ingredients

• 5 oz. (1/2 package) chopped, frozen spinach
• 1 pound ground chicken
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 egg
• 1/4 cup crumbled feta cheese
• 1/4 cup panco breadcrumbs
• 1 Tablespoon olive oil
• 1/4 teaspoon paprika

Preheat the oven to 400 degrees F. 

Defrost the spinach according to package directions. Squeeze all of the water out of the spinach and place it in a large bowl. Add the ground chicken, onion powder, garlic powder, oregano, salt, pepper, egg, feta cheese, and breadcrumbs. Mix to combine. Form the mixture into approximately 16 meatballs, about 1-1/2 inches in diameter. 

Place the meatballs on the baking sheet sprayed or brushed with olive oil. Mix the olive oil and paprika together in a bowl. Brush the mixture onto the tops of the meatballs. 

Bake meatballs on the upper shelf in the oven, 15-16 minutes until lightly browned and cooked through. 

Serve meatballs with rice, pita bread, vegetables (cucumber, tomato, red onion), and tzatziki.

Enjoy! 

Slow Cooker Chicken Tetrazzini

 Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon sea salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 tsp dried tarragon or oregano
• 1 cup diced white onion
• 2 cups sliced mushrooms
• 1 cup chicken broth
• 8 oz. pkg cream cheese
• 1/2 pound dried spaghetti noodles (1/2 box cooked to package directions)
• 8 oz. pkg mozzarella cheese, grated

Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.

Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.

After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

*Turkey breast or turkey tenderloin can be used instead of chicken.
*Best to use raw chicken, not rotisserie chicken for this recipe.

Slow Cooker Sausage and Pepper Hoagies

 Ingredients

• 1 can (28 oz.) crushed tomatoes (no salt added)
• 3 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 1/4 teaspoon red pepper flakes, plus more for garnish
• 2 Tablespoons extra-virgin olive oil
• 6 Italian sausage links
• 3 bell peppers, seeded, and thinly sliced
• 1 large onion, sliced
• Salt and pepper
• 2 Tablespoons thinly sliced fresh basil
• 6 hoagie rolls, for serving
• Grated parmesan cheese, for serving

Combine the tomatoes, garlic, Italian seasoning, red pepper flakes, if using, and oil in a slow cooker. Stir in the sausages, peppers, and onion, and season with salt and pepper. Cover and cook on low for 6 hours. Then, press Cancel and stir in the basil. 

Cut the sausages into small pieces before serving to kids. Before plating, warm up the rolls in the oven at 400 degrees F for 5 to 7 minutes and serve with the sausages, peppers, onion, and Parmesan. 

For the adults or kids who can handle spice, garnish with red pepper flakes. 

Enjoy! 

(Feeding Littles & Beyond pg. 259-260)

Chicken Soup with Noodles

 Ingredients

• Noodles
• 4 Tablespoons (1/2 stick) unsalted butter
• 1/2 cup diced onion
• 2 celery sticks, diced
• 3 carrots, diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 8 cups (2 quarts) chicken broth
• 4 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
• 1 Tablespoon chopped fresh parsley

In a large soup pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the celery and carrots and cook until soft and tender, 5 to 8 minutes. Stir in the salt and pepper. 

Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until they are cooked through, 15 to 20 minutes. 

Add the chicken and simmer 5 minutes to warm through. Sprinkle with the parsley and serve. 

Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. 

Makes 8 to 10 servings. 

Enjoy! 

Magnolia Table (pg. 116-117)

English Muffin Mini Pizzas

 Ingredients

• 1/4 cup peas, thawed if frozen
• 1/4 cup marinara sauce or tomato basil sauce
• 2 whole-grain English muffins
• 1/2 cup shredded mozzarella cheese
• 8 slices turkey pepperoni, chopped

Preheat the oven to 400 degrees F. 

Place the peas with 1 Tablespoon of water in a small food processor and pulse until creamy, adding tablespoons of water as needed until it looks like a puree. Alternately, you can mash the peas completely and then stir in the water it is pureed. Place the puree in a small bowl along with the marinara sauce and stir to combine. 

Spread the marinara sauce out on the muffins. Top with mozzarella cheese and then pepperoni. Place in the oven for 10 minutes or until the cheese melts. 

Enjoy! 

Feeding Littles & Beyond (pg. 132-133)

Creamy BLAT Pasta Salad with Bowties

Ingredients

• 8 ounces farfalle/ bowtie pasta
• 6 strips bacon
• 1 cup cherry tomatoes, halved
• 2 avocados, peeled, pitted, and cubed
• 1/4 teaspoon garlic powder
• Salt and pepper
• 1 cup shredded Mexican cheese blend
• 2 cups chopped Romaine lettuce

In a large pot of boiling water, cook the pasta according to the package directions until al dente. 

While the pasta cooks, place the bacon in a large skillet and set over medium heat. Cook the bacon until crispy, flipping as the edges curl, and set it aside on a paper towel-lined plate. Break the bacon up into 1/2-inch pieces and set it aside. You may need to cook the bacon in batches. 

Drain the pasta into a colander, reserving 1/2 cup of the pasta water (very important-- don't forget this step!). Place the pasta back into the large pot and stir in the bacon, tomatoes, and avocados. Season with the garlic powder and salt and pepper, and toss to combine. Add the cheese and stir to combine thoroughly. Immediately pour in the reserved pasta water, stirring as you pour, until the cheese melts and a creamy sauce comes together. You may or may not use all of the pasta water. 

Stir in the romaine until combined and serve immediately. 

Enjoy! 

Feeding Littles & Beyond (pg. 83-85)

Butternut Squash Sage Baked Ziti

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 4 fresh sage leaves
• 2 garlic cloves, minced
• 1/2 cup diced red onion
• 2 Tablespoons tomato paste
• 1 can (15 oz) butternut squash puree (or pumpkin or sweet potato)
• 3 1/2 cups low-sodium chicken or vegetable broth 
• 1/2 teaspoon salt
• Pepper, to taste
• 1 box ziti or penne pasta
• 3/4 cup ricotta cheese
• 1 to 2 cups shredded mozzarella cheese

Preheat oven to 400 degrees F. 

Heat 1 teaspoon of the oil in a large, wide oven-safe skillet or Dutch oven over medium-high heat. Add the sage and let it fry for 1 minute, flip, and fry for another 1 to 2 minutes or until crispy. Set aside on a paper towel. 

Immediately add the remaining 2 teaspoons of oil and the garlic and onion and cook for 3 minutes or until the vegetables soften. Turn off the heat. Add the tomato paste and stir well to coat the vegetables. Add the butternut squash and stir to combine. Then, add the broth, salt, and pepper, and stir well to combine. Add the uncooked ziti and stir to combine. *Make sure all of the noodles are submerged in the liquid (add more liquid if needed) to avoid crispy pasta edges* Add tablespoon dollops of the ricotta throughout the pasta, pushing the ricotta into the pasta. Sprinkle the pasta mixture with the mozzarella. 

Cover with aluminum foil or a tight-fitting lid and bake for 40 minutes or until the ziti is cooked through and al dente. 

Uncover and top with the sage, crumbling to sprinkle. 

Enjoy! 

Feeding Littles & Beyond (pg. 153-154)

Slow Cooker Turkey and Butternut Squash Enchilada Chili

 Ingredients

• 1 Tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 1 pound ground turkey 
• 1 teaspoon dried oregano 
• 1/2 teaspoon salt, plus more as needed
• Pepper
• 2 teaspoons chili powder (or more if eaters can handle the spice)
• 1 Tablespoon ground cumin
• 2 cups cubed butternut squash (or sweet potato, and both can be frozen)
• 1 can (15 oz) diced tomatoes
• 1 cup low-sodium vegetable broth (if you like a thicker chili, omit the broth entirely)
• 1 jar (15 oz) enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• Lime wedges, cheddar cheese, green onions, avocado, cilantro, or other desired toppings, for serving

Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and onion and let cook for 5 minutes or until the onion is translucent. Push the vegetables to one side of the skillet and add in the turkey. Season the turkey with the oregano and salt and pepper. Crumble the turkey and cook until browned and no longer pink on the inside, about 7 minutes. Stir the vegetables and the meat to combine. 

Transfer the meat mixture to the pot of a slow cooker. Add the chili powder, cumin, and the 1/2 teaspoon of salt and stir well to coat. Add the squash, tomatoes, vegetable broth, enchilada sauce, and black beans, and spit well to combine. Cover and cook on low for 7 to 8 hours or on high for about 4 hours. Taste and season with more salt, if needed. 

Serve warm, and with your desired toppings. 

Enjoy! 

Feeding Littles and Beyond (pg. 264-265)