Turkey Muffuletta

Almost all of us like this.  My younger son doesn't count because he doesn't like pizza or peanut butter, so you can see he's just weird.  I love him anyway.  But this is a super-easy, tasty sandwich that also sits well in the fridge for the next day.  Now, isn't that nice?  I found it in the December/January 2008 Taste of Home magazine.

1 loaf Italian bread

1/3 c olive oil

3 T balsamic vinegar

1 t dried basil

1 garlic clove, minced

1/2 t salt

1/4 t crushed red pepper

3/4 pound sliced deli turkey

6 oz provolone cheese, sliced

1 (7 oz) jar roasted sweet red peppers, drained and sliced

1/2 c sliced pimento-stuffed olives (I used them even though I don't like them.  It's good!)

1 large tomato, sliced

3 T shredded Romano cheese

1 t oregano

1/4 t pepper

Cut bread in half lengthwise and hollow out top and bottom, leaving a shell.  In a small bowl, combine the oil, vinegar, basil, garlic, salt and red pepper.  Brush over cut sides of bread.  In the bottom bread shell, layer turkey, provolone, peppers, olives and tomato.  Sprinkle with Romano cheese, oregano and pepper.  Replace bread top.  Wrap in plastic wrap; refrigerate for 30 minutes.  Cut into slices and serve!

Chicken Tetrazzini

Often when I make a meal to take to someone, this is the main dish.  It's one of our absolute favorite foods, and if I don't double it when I'm making it for someone else so that we have some too, I get in big trouble.  I made it for my mother-in-law when she had foot surgery and got some dirty looks from my husband and boys until they realized that there was one in the freezer for them for another day.  It's from an old Betty Crocker Cookbook.  Gotta love Betty! 

1 package (7 oz) spaghetti, broken into thirds

1/4 c butter

1/4 c flour

1/2 t salt

1/4 t pepper

1 c chicken broth

1 c heavy whipping cream

2 T water (or dry sherry)

2 c cubed cooked chicken

1 can sliced mushrooms, drained

1/2 c grated Parmesan cheese

Heat oven to 350.  Cook spaghetti according to package.  While it's cooking, melt butter in a saucepan over low heat.  Stir in flour, salt and pepper.  Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in broth and whipping cream.  Heat to boiling, stirring constantly.  Boil and stir one minute.

Drain spaghetti.  Stir spaghetti, water/sherry, chicken and mushrooms into sauce.  Pour mixture into an ungreased 2-quart casserole.  Sprinkle with cheese.  Bake uncovered about 30 minutes or until bubbly in center. 

Mexican Beef and Bean Casserole

This is an old favorite of ours -- a quick, easy dish that also freezes well and is very filling.  I think it's from a Betty Crocker Cookbook.

1 lb ground beef

2 cans pinto or kidney beans, rinsed and drained

1 8-oz can tomato sauce

1/2 c salsa

1 t chili powder

1 c shredded cheese

Heat oven to 375 degrees.  Cook beef in a skillet over medium heat until browned; drain.  Mix all ingredients, except the cheese, in an ungreased casserole.  Cover and bake 40 - 45 minutes, stirring once or twice.  Sprinkle with cheese.  Bake, uncovered about 5 minutes more or until cheese is melted. 

Ham & Cheese Roll-ups

This is a new favorite!  I found it in an old Taste of Home Magazine from my mother-in-law.  Everyone gobbled these up greedily, and then the next day, my son asked me if I could make them for lunch.  And I did --- that's how much we liked them!  They are so easy, it's almost embarrassing to share them as a recipe.  But they are good, and I'd hate to hold out on you. 

olive oil

4 flour tortillas

grated Parmesan cheese

deli-style ham

provolone cheese

hard salami

shredded mozzarella

Brush olive oil on one side of tortillas.  Sprinkle with Parmesan cheese.  Layer with ham, cheese, salami and mozzarella.  Roll up and place seam side down on baking sheet.  Brush with oil and sprinkle with Parmesan.  Bake at 425 for 9 - 12 minutes or until gold brown.  Serve with marinara sauce if desired. 

Italian Roasted Vegetables

I love roasted veggies!  This is a slight variation from a recipe I found quite awhile ago (but I'm not sure where).  The best part is you can add or eliminate most vegetables to this easy dish.  Quick and delicious! 

3 medium yellow summer squash, sliced

1 sweet red pepper, sliced

1/4 lb fresh green beans, trimmed

4 - 8 oz sliced mushrooms

1/4 c sun-dried tomato salad dressing

salt and pepper to taste

Mix all ingredients together and transfer to a large baking pan.  Bake for 15 to 20 minutes at 425 degrees, stirring once. 

Almond Chicken Casserole

My hubby and I really, really like this; the boys think it's okay; and Baby Girl eats just about anything most days.  The hubby took all the leftovers with him to work because he liked it so much . . . and I was disappointed!  This came from a Taste of Home magazine -- not sure which issue.  Easy peasy!   

2 c cubed, cooked chicken

1 can cream of chicken soup

1 c sour cream

3/4 c mayo

2 celery ribs, chopped

1 can mushrooms, drained

1 can water chestnuts, drained and chopped (I leave these out)

1 T finely chopped onion

2 t lemon juice

1/2 t salt

1/4 t pepper

1 c shredded cheddar cheese

1/2 c crushed cornflakes

2 T butter, melted

1/4 c sliced almonds

In a large bowl, combine all the ingredients but the last four.  Transfer to a greased 9x13 dish; sprinkle with cheese.  Toss cornflakes with butter; sprinkle over cheese.  Top with the almonds.  Bake, uncovered at 350 for 25 - 30 minutes. 

Sausage and Spinach Calzones

My hubby's philosophy is if you put sausage in something, it's got to be good.  If that philosophy sounds right to you, you'll like these.  They received two thumbs up from all my guys, and The Princess gobbled hers up too. 

1/2 - 1 lb bulk sausage

1 tube refrigerated pizza crust

3/4 c shredded cheese

2 2/3 c fresh spinach

1/2 c ricotta cheese (I use cottage cheese)

1/4 t salt

1/4 t pepper

In a skillet, cook sausage until done.  Meanwhile, roll pizza crust out to a 15x11" rectangle.  Cut into four rectangles.  Sprinkle cheese over half of each, to within 1 inch of the edges.

Drain sausage.  Add spinach and cook until wilted.  Remove from the heat; stir in ricotta (or cottage) cheese, salt and pepper.  Spread over dough.  Fold dough over and press with a fork to seal. 

Bake at 400 degrees for 10 - 15 minutes or until lightly browned.  Eat up! 

Resurrection Rolls

Last summer at VBS a friend of mine made these treats for the kids.  They were so easy and fun that we had to try them this Easter. 

All you need

     large marshmallows

     tube of refrigerated crescent rolls

     cinnamon sugar

Roll out the crescent rolls (these represent the tomb).  Place the marshmallows on top (these represent Christ).  Roll them up, starting at the narrow end.  Pinch and seal the edges.  They will look like lopsided balls.  Sprinkle with cinnamon sugar.  Bake at 375 for 10 - 11 minutes.  

Bite into them -- the tomb is empty!