Easy Wreath Vegetable Tray

Easy Wreath Vegetable Tray

by Engineered Mama ♥ 0 Leave a Comment

The great thing about this vegetable tray is you can use any vegetables, fruits, or cheeses you like to decorate it! Have fun, choose what your family loves, and get creative!

Ingredients

  • Sliced cucumber
  • Sliced celery
  • Sugar snap peas
  • Chopped broccoli
  • Grape tomatoes
  • Red and yellow bell pepper
  • Black olives
  • Mozzarella pearls
  • Vegetable dip

Directions

  1. Place the vegetable dip in the center of a large platter. Place vegetables around the dip in the center of the tray. Decorate the vegetable wreath with grape tomatoes, mozzarella pearls, grape tomatoes, and bell pepper.
  2. Enjoy!
Easy Christmas Tree Cheese Ball

Easy Christmas Tree Cheese Ball

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This is about as easy as it gets-premade spreadable cheese of your choice shaped into a cone shape with your favorite additions. Boom. Instant festive cheese ball!

Ingredients

  • Premade spreadable cheese (I prefer Alouette, but any kind will do!)
  • Toppings of choice:
    • Fresh dill
    • Fresh parsley
    • Almond slices
    • pomegranate arils
  • Crackers for serving

Directions

  1. Shape the spreadable cheese into a cone shape by placing the cheese into saran wrap and rolling it on a flat surface.
  2. Place the cone shaped cheese onto a cheese board or serving tray.
  3. Add preferred garnishes to decorate the “tree”.
  4. Serve with Ritz crackers, Triscuits, or other preferred crackers.
Lasagna with Italian Sausage

Lasagna with Italian Sausage

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There are so many different ways to lasagna… this one is my personal favorites! It’s also perfect to make in large batches to freeze. This recipe was adapted from an original recipe from allrecipes.

Ingredients

  • 1 pound sweet Italian sausage
  • 1 24 oz jar tomato basil pasta sauce
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 2 Tbsp chopped fresh parsley
  • 1 ½ tap dried basil leaves
  • 1 ½ tsp salt, divided, or to taste
  • 1 tsp Italian seasoning
  • ½ tsp fennel seeds
  • ¼ tsp ground black pepper
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese

Directions

  1. Cook sausage, onion, and garlic in a Dutch oven over medium heat until well browned.
  2. Stir in pasta sauce and water. Simmer until mixture is heated through.
  3. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  4. In a mixing bowl, combine ricotta cheese with egg, fresh parsley, and 1/2 teaspoon salt.
  5. Preheat the oven to 375 degrees F (190 degrees C).
  6. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  7. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. If freezing lasagna, place on level shelf in freezer. Thaw frozen lasagna in refrigerator and follow the next steps to fully cook.
  8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes.
  9. Rest lasagna for 15 minutes before serving. Enjoy!
Cheesy Tortellini with Ham and Peas

Cheesy Tortellini with Ham and Peas

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This is an easy, flavorful, quick weeknight meal that is a hit with everyone in our house. This recipe is adapted from Kim and Amanda’s Ham and Cheese Tortellini recipe. Enjoy this filling, flavorful all-in-one skillet meal!

Ingredients

  • 1 Tbsp butter
  • 2 cups diced onion (about 1 whole onion)
  •  2 cloves garlic
  •  12 oz ham, diced
  •  1 cup low-sodium chicken broth
  • 1 package tortellini, fresh or frozen (I use one large package to feed the entire family, but amount can be adjusted according to need)
  • 1/2 tsp salt, or to taste
  • 1/2 tsp pepper, or to taste
  •  1 cup baby sweet peas, frozen
  •  1/4 cup heavy cream
  •  1 cup shredded cheese (Swiss, White Cheddar, Monterey Jack, Pepper Jack)

Directions

  1. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown.
  2. Add the ham and and continue to cook until lightly browned. Add the garlic and cook until fragrant, about 30-60 seconds.
  3. Add the chicken broth, tortellini, and plenty of salt and pepper to taste. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender.
  4. Stir in the peas and cream. Remove pan from heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes. Enjoy!
Grandma’s Chocolate Pie

Grandma’s Chocolate Pie

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I have honestly never tasted anything quite like my grandma’s chocolate pie. Nothing has ever topped it, but this is the closest recipe I’ve found! No, I didn’t make the crust, but the rest was homemade and the closest I’ve had to her pie. I’ve made crusts in the past and honestly, for the work it takes to make them I feel that store bought crust will do. Enjoy!

Ingredients

  • 1 cup sugar
  • 6 Tbsp flour
  • 1/8 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 3 eggs
  • 4 Tbsp butter
  • 1 tsp vanilla
  • 2 1/2 cups milk
  • 1 Tbsp corn starch
  • 1/4 tsp cream of tarter
  • 6 Tbsp of sugar

Directions

Chocolate Filling

  1. Mix 1 cup sugar, 6 Tbsp flour, 1/8 tsp salt, 1/4 cup unsweetened cocoa powder well in a sauce pan and set aside.
  2. In a bowl, separate and add 2 egg yolks and save egg whites in another bowl for later. Mix and beat eggs with 2 1/2 cups milk. Add to sauce pan. Also add 4 Tbsp butter. Stir until well mixed.
  3. Turn heat on medium and mix with a wire whisk till starts to boil and thicken. When it gets to pudding consistency, remove from heat and cool for a bit. Add 1 tsp vanilla and mix into pudding. Add to pie crust.

Meringue

  1. Preheat oven to 350 degrees.
  2. Take egg whites from pudding recipe and add one more egg white to it (3 total) in large bowl. Add 1 Tbsp corn starch and 1/4 tsp cream of tarter. Mix at high speed until soft peaks form. Add 6 Tbsp of sugar, one at a time and mixing well after each addition. Spoon onto pie letting meringue touch crust to prevent shrinking. Cook in oven until meringue turns golden brown.
Easy Chocolate Chip Pumpkin Oatmeal Cups

Easy Chocolate Chip Pumpkin Oatmeal Cups

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It’s finally pumpkin season! Bring on all the pumpkin things. This recipe was awesome because it’s filling, not too sweet, and easy to throw together and bake for an easy grab breakfast. You can check out the original recipe from How Sweet Eats. I made the non-cheesecake filling version, but I’m including the instructions for the cheesecake version as well because who doesn’t love cheesecake?!

Ingredients

  • 3 ½ cups old fashioned rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 ¼ cups milk, any variety works
  • 1 15 ounce can pumpkin puree
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract

Cheesecake Verson

  • 8 ounces mascarpone filling
  • 1 Tbsp maple syrup

Chocolate Chip Version

  • ¾ cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
  2. In a small bowl, whisk together the oats, baking powder, pie spice and salt.
  3. In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
  4. Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
  5. Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
Easy Bruschetta for a Crowd

Easy Bruschetta for a Crowd

by Engineered Mama ♥ 2 Comments

If I had known how easy bruschetta was to make I would have been making this for every gathering I needed an appetizer for! My sister-in-law shared this recipe with me and it blew me away. If you make this you will become addicted, so beware! You can check out the original from Natasha’s Kitchen.

Ingredients

Tomato Bruschetta

  • 6 Roma tomatoes, 1 1/2 lbs, diced
  • 1/3 cup basil leaves, chopped
  • 5 garlic cloves, divided
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • balsamic glaze, (optional)

Toast

  • 1 baguette
  • 3 Tbsp extra virgin olive oil
  • 1/3 cup shredded parmesan cheese

Directions

Tomato Topping

  1. Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
  2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  3. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
  4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Toasts

  1. Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
  2. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.
Easy Banana Bread Cookies

Easy Banana Bread Cookies

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I had a lot of bananas that were going to go bad and normally I would think, “banana bread!”, but I wasn’t feeling it that day. These cookies were just the solution! Banana bread flavor, moist, and chocolate… who doesn’t like chocolate?!?! Check out the original recipe from Simply Recipes.

Ingredients

  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup mashed bananas (about 2 1/2 large bananas)
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • Pinch salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg or mace
  • 1/2 tsp ground cloves
  • 1 cup chocolate chips (walnuts or pecans will also work great as well!)

Directions

  1. Preheat oven to 350°F.
  2. Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
  3. In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.
  4. Pour the banana mixture into the butter mixture.
  5. Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
  6. Fold pecans or chocolate chips (if using) into the batter.
  7. Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
  8. Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.
Easy Baked Ziti

Easy Baked Ziti

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I love pasta.  I mean, I really LOVE pasta. So, this recipe is one of my favorites-pasta, cheese, and Italian sausage… what’s not to love?!

Ingredients

  • 16 oz small pasta (I use whole wheat)
  • 1 lb mild ground Italian sausage
  • 1 package fresh baby Bella mushrooms, sliced
  • 24 oz (+) jar pasta sauce (I use tomato basil)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh Basil

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cook pasta to al dente according to package directions and brown Italian sausage until fully cooked.
  3. Once pasta is cooked and sausage is browned, mix jar of sauce (I used a little more than one jar to make sure the ziti didn’t dry out while baking), mushrooms, and sausage into pasta.
  4. Add half of the pasta mixture to a 9″x13″ baking dish.  Top with half of the mozzarella and Parmesan cheese and half of the fresh basil.
  5. Add remaining pasta mixture to top of cheese and basil.
  6. Add remaining mozzarella to pasta mixture and bake in oven 20-25 minutes until heated through.
  7. Add remaining Parmesan cheese and fresh basil to baked pasta and serve immediately.

I love this recipe because I can layer all of the ingredients in a baking pan, pop it in the fridge (or even freezer!) to be baked later.  It’s a hearty meal that feeds several people easily.  You can customize it however you like by using chicken instead of sausage or going meatless.  You can also leave out the mushrooms or basil for picky eaters.  This makes a great weeknight meal!

Stanley Tucci Inspired 20-Minute Fettuccini Bolognese

Stanley Tucci Inspired 20-Minute Fettuccini Bolognese

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This recipe was so hearty and easy! It’s a great way to sneak some vegetables into your pasta recipe. Full of flavor and filling, this Stanley Tucci inspired recipe is a new favorite in our house! This recipe has no measurements… I know, I know, all you sciency people like me are freaking the heck out, but I promise if you follow your tastebuds it will turn out great, so don’t be intimidated!

Ingredients

  • 1 lb ground beef (high fat = more flavor for this recipe!)
  • 1 box fettuccini, cooked per package directions
  • Butter
  • Olive oil
  • Onion, diced
  • Celery, diced
  • Carrot, diced
  • 1 can diced tomatoes
  • Chicken stock
  • Nutmeg
  • Salt
  • Pepper

Directions

  1. Sauté onion, celery, and carrots in olive oil and butter on medium heat until soft.
  2. Add meat and cook until browned. Drain any excess fat.
  3. Add tomatoes, chicken stock, nutmeg, salt, and pepper. Simmer for a few minutes until all ingredients are well combined and creates a nice, thick sauce.
  4. Serve bolognese over favorite pasta and garnish with basil leaves if desired.