Heading in a new direction!!

I can't keep up!!  I LOVE blogging but I just can't keep up with multiple blogs.  Instead I am expanding my main family blog and it will now house a recipe section.  Slowly I plan to move all these recipes over to my other blog.  This other blog also has stories about my kids and family so you get more of me!  Please come on over!

The Hertzler Family Blog

Thanks for visiting this site but please come try out my 'real' blog!!  

Spicy Tex-Mex Pizza

We had this pizza last week and have been enjoying the leftovers too. We love pizza and it's great to have a mexican style pizza.

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I do not use these)

Preheat oven to 425 degrees F. Place crust on an ungreased pizza pan or cookie sheet. Sprinkle with half of the cheese, all of the beans, corn and jalapeno peppers, if desired. Top with remaining cheese. Bake for 20 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve. Makes 6 servings.

** We added salsa to the top when served. Also could add sliced/diced/shredded chicken. **

Red and White Pasta Bake

This is such an easy and delicious recipe. Since I've changed the layout of this blog I wanted to repost this recipe in individual recipe form rather than within a weeks plans.

Red and White Pasta Bake

4 cups penne noodles

1 (15oz) jar Alfredo sauce (I used Ragu)

1 (24oz) jar Marinara sauce (I used Ragu)

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan cheese

Refrigerated Bread Sticks

1. Preheat oven to 350 degrees.

2. Cook and drain pasta according to package directions.

3. Mix the two sauces together in a large mixing bowl.

4. Add mozzarella cheese and combine. Add drained pasta.

5. Pour into a 9x13 casserole dish and bake about 20-25 minutes until hot and bubbly.

6. Sprinkle Parmesan cheese on top and bake another 5 minutes. (I also added some basil to mine before serving.)

Tomato Spiral Toss

While in college I subscribed to Quick Cooking magazine. I loved this magazine as it always had great ideas for meals. One recipe I found years ago was for Tomato Spiral Toss. I made this pasta frequently but had forgotten all about it in the past few years. When I was searching the Taste of Home website a few weeks ago I saw this recipe and was super excited! We had this for dinner last Friday night. One of the best parts is the apple cider vinegar you add to the pasta which gives it a flavor that you do not normally find in a pasta dish but it works so well. Yum!!

• 6 Servings
• Prep/Total Time: 20 min.

Ingredients

• 8 ounces uncooked spiral pasta
• 2-1/2 cups diced fresh tomatoes
• 1 tablespoon dried basil
• 1/4 to 1/2 cup canola oil
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons grated Parmesan cheese

Directions

• Cook pasta according to package directions. Meanwhile, combine tomatoes and basil in a serving bowl; set aside.
• In a small bowl, combine the oil, vinegar, garlic, salt and pepper. Drain pasta; add to tomato mixture. Drizzle with oil mixture; toss to coat. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

Chili Spaghetti

Another wonderful recipe we found last week from Taste of Home was for Chili Spaghetti. The entire family liked this one including our two year old. Next time I would even consider adding canned tomatoes or canned corn. I did use a little extra tomato juice as I used thin spaghetti rather than regular spaghetti.

Chili Spaghetti

• 6 Servings
• Prep: 15 min. Bake: 65 min. + standing

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 3 cups tomato juice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 6 ounces spaghetti, broken into 3-inch pieces
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
• Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. Yield: 6 servings.

Turkey Fettuccine Skillet

Taste of Home again tonight helped me get a delicious dinner on the table. I substituted chicken for the turkey as I used the other half of my rotissurie chicken from the night before. I would also suggest adding a little more seasoning. I added more salt, pepper, garlic salt, and a little lemon pepper to the dish. Otherwise very good!!

• 6 Servings
• Prep: 10 min. Cook: 30 min.

Ingredients

• 8 ounces uncooked fettuccine
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1 teaspoon canola oil
• 1 cup sliced fresh mushrooms
• 2 cups fat-free milk
• 1 teaspoon salt-free seasoning blend
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1/2 cup fat-free half-and-half
• 1/3 cup grated Parmesan cheese
• 3 cups cubed cooked turkey breast
• 3/4 cup shredded part-skim mozzarella cheese

Directions

• Cook fettuccine according to package directions. Meanwhile, in a large ovenproof skillet coated with cooking spray, saute the onion, celery and garlic in oil for 3 minutes. Add mushrooms; cook and stir until vegetables are tender. Stir in the milk, seasoning blend and salt. Bring to a boil.
• Combine cornstarch and half-and-half until smooth; stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in Parmesan cheese just until melted.
• Stir in turkey. Drain fettuccine; add to turkey mixture. Heat through. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.

Broccoli Chicken Casserole

I searched Taste of Homes website recently and found some great recipes we are going to try all this week. Broccoli Chicken Casserole was the choice recipe of the night. Tonight's recipe scored a 9.5/10 from my husband. He said if it would fit he would eat the entire casserole.

I used a rotissurie chicken for tonight's recipe which I reheated in the microwave. I cut up about half of the chicken and will save the other half for another recipe we are trying this week.

• 6 Servings
• Prep: 15 min. Bake: 30 min.

Ingredients

• 1-1/2 cups water
• 1 package (6 ounces) chicken stuffing mix
• 2 cups cubed cooked chicken
• 1 cup frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.
• Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.
• Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.