Baked Ziti

I know I posted this on my old blog. I hope I haven't posted it already on this one but I looked and can't find it. I made this the other night and forgot to take a photo. This is literally one of my family's favorites.

1 lb. dry Ziti pasta
1 onion, chopped
1 lb. lean ground beef of sausage (I use sausage, but not the spicy kind.)
If a pound is too much, use less.
2 (26 oz.) jars of spaghetti sauce
6 oz. Provolone cheese, sliced
1 1/2 cups of sour cream
6 oz. Mozzarella cheese, shredded
2 tbls. Parmesan cheese, grated (I use a lot more than that.)

Cook your pasta until al dente, about 8 minutes. Drain.

In a large skillet, brown onion and ground beef or sausage over medium heat. Add spaghetti sauce and simmer 15 minutes.

Preheat oven to 350 degrees. Pam a 9x13 baking dish.

Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese.

Bake for 30 minutes in the preheated oven or until cheeses are melted.

*This recipe makes a lot. For those of you with small families, I would definately cut it in half and bake it in a 8x8 dish.

Taco in a Bag

This isn't so much a recipe but more of an idea. A few years ago when we were at Lagoon, I ordered a "Taco in a Bag." It was one of the best meals I've had, mainly because I was starving. I loved the idea though of putting all your taco fillings into the bag of chips. A year later, I did this for our Blue and Gold banquet and the boys LOVED it! It's not very often you get to eat out of a bag! I also did this for dinner the other night as well. (It saves on dishes and the kids think it is fun.)

My pictures aren't the best, not that you really need to see what it looks like. Taco's at the Babcock's are pretty mild considering no one will eat the "good stuff." But, if I was making this for a group of people other than my picky children :), I would add rice, beans, olives, tomatoes, onions, guacamole and salsa. Just crunch up the chips and I usually cut an inch or so off the top of the bag.

Cream Cheese Chicken Sauce

This is another Babcock favorite. The picture doesn't make it look very appealing but it really does taste good.

6 Chicken Tenders
1 Can Chicken Broth
1 Packet of Hidden Valley Ranch Dip
1 Can Cream of Chicken Soup
1 Package of Cream Cheese

Cut your tenders in bite size pieces and combine with chicken broth in crock pot. Add Hidden Valley Ranch packet and stir together. Cook on low for 5 hours. Then add Cream of Chicken Soup and Cream Cheese. Turn crock pot up to high and let cook for 30 minutes. Serve over rice or noodles.

*My friend tried leaving the tenders whole but the one can of broth just isn't enough to cover them. You can also reduce the fat and salt by using a lower fat cream cheese and a reduced sodium chicken broth. I have tried the low fat Cream of Chicken Soup but I could tell a difference as well as my kids. You could also make this healthier by using brown rice.

This tastes very rich and has a lot of flavor. You really don't need a lot of sauce. You can also add more chicken. My kids won't eat a lot and sometimes they will pick out the chicken so I only put in the 6 tenders.

Bubble Pizza

Bubble Pizza

(Here is another recipe that most my kids will actually eat. It's easy and it's one that they can make themselves.)

2-3 cans of refrigerated biscuits
1 jar of spaghetti sauce
1 pkg. of shredded mozzarella cheese (I like to grate my cheese from a block, I think it melts better.)
Any favorite pizza toppings: pepperoni, ham, pineapple, sausage (browned and drained), bell peppers, olives, mushrooms, onions, etc...

Preheat oven to 400 F degrees.

Prepare any pizza toppings: slice, dice, chop veggies, etc... and set aside.

Remove biscuits from can and cut each biscuit into quarters. Place them a medium sized mixing bowl. Poor spaghetti sauce over biscuits and toss to coat. Add sauce until the biscuits are no longer sticking together. Pour into a 9 x 13" baking dish. Top with ground meat, toppings and cheese. Bake in oven for 15-20 minutes. Remove and let cool for 5 minutes before serving.

(I've also poured the sauce on top of the biscuits after I have cut them and placed them in the pan. Either way...it works.)

Fresno Tacos

This is one of our favorites and one of the only recipes where my kids will eat cooked cabbage.

1 lb. ground beef
6 cloves of garlic (more or less to taste)
1 can (15 oz.) diced new potatoes (drained)
2-3 C. cabbage (sliced to preference)
white corn tortillas
grated cheese
cooking oil

Brown the ground beef and garlic together until brown. Then add the diced new potatoes and cabbage to ground beef and toss together. Cover and simmer on medium low for about 15 minutes or until the cabbage is cooked to your preference. While the ground beef is simmering, heat the oil and fry the corn tortillas to where they are slightly stiff but still bendable. Serve with cheese.

*This recipe calls for a lot of garlic. You can choose how much you like. I usually add more. You can add more cabbage to bulk up the meal. I drain my tortillas on paper towels before serving. For less fat don't fry the tortillas but warm them in a moist paper towel in the microwave. Mark and I are big Cholula hot sauce fans and I think it tastes really good on it. The photos show 1 1/2 lbs. of ground beef.

30 Minute Breadsticks OR No-Fail Deep Dish Pizza Crust

I got this from Julie, but I have made it a couple of times.
http://everydayfoodstorage.net/2008/09/21/2-for-1-breadsticks-or-pizza-in-under-30-minutes-from-one-easy-recipe/food-storage-recipes
(If it is too thick for your family, you can either half the recipe or put one full recipe onto two cookie sheets)
2 1/2 C. Medium Hot Water
5 tsp. SAF Instant Yeast*
2 Tbsp. Sugar
3 Tbsp. Oil
1 tsp. Salt
6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
1 to 2 Cubes of Butter
Directions:
1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve.2. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.
3. Melt 1-2 cubes butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. 4. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough.
5. Allow to double in size (About 10-15 minutes)
6. Cook for 10 to 12 minutes or until desired browning is accomplished.
7. Cut into strips or top with favorite pizza toppings.

*When using regular yeast change amount to 2 Tbsp.

When I made these I used half of the dough for a pizza crust and the other half for bread sticks. It was plenty for both. If you are just doing a pizza crust I would recommend halving the recipe, but I don't know how that will turn out. I haven't tried it yet. I used half wheat flour and half all-pupose. I also only used one stick of butter total-1/3 for the pizza crust and 2/3 for the bread sticks. There is a how to video online. They are really easy to make.


These are the breadsticks and crust while rising. I put garlic salt, parmesan cheese, and parsley on the bread sticks before baking.

BBQ chicken pizza before baking.

Finished breadsticks in the pan.

Apple Pockets

http://www.tasteofhome.com/Recipes/Apple-Pockets
2¼ cup all purpose flour, divided
1 package (1/4 ounce) quick rise yeast
1 T sugar
1/2 t salt
2/3 cup of water
1/4 cup butter
Filling
4 cups thinly sliced peeled tart apples (2-3 medium)
1/3 cup sugar
2 T flour
1/2 t ground cinnamon
Topping
1/4 cup milk
4 t sugarDirections: In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes. Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks. Yield: 16 servings.
Can also be filled with a meat mixture and served as a main dish.