With all of the great deals on pasta and pasta sauce lately, I thought it would be nice to invite my friend Sharla to guest post her fabulous Baked Ziti recipe. It’s a favorite at my house.

Hi, I’m Sharla. I will say up front that I am not always a “by the book” cook. I used to be, but the more I cook and taste things I like, I try to remember the things I like at restaurants and read the ingredient list to try to re-create them. Some restaurants will share their recipes if you ask.

For my baked ziti, I start with basic Italian red sauce. Usually this is leftover spaghetti sauce, jarred, canned, or whatever I have on hand. Since red sauce freezes well, if you have more than one package of beef, venison, or frozen meatballs, it is no more effort to make a large pot and have it for dinner one night, then freeze the leftovers in 1-2 pound quantities for later.

If your family eats meatballs, the most versatile way to freeze them is to run them through the food processor before you freeze them in the red sauce. You can freeze sauces like this, then thaw them to make another meal later if they are heated to an internal temp of 165, and freeze them again after that. (To be extra nerdy, I have a ServSafe certification in food safety management). 

Baked Ziti (Italian Pie)

• Red Italian Meat Sauce (not too runny, if it is runny, add a can of tomato paste & some extra Italian spice) 1-2 lbs.
• Ziti Noodles or Penne Pasta (1 small box)
• Sour Cream 16oz.
• White shredded cheese (Mozzarella, Six Cheese Italian Blend, Parmesan, whatever you have) 1-2 cups
• Crescent Rolls (1 package)

Preheat oven to 350, spray the bottom of 13×9 or two 8×8 pans with cooking spray*. Heat the Red Sauce to 165. Meanwhile cook the noodles according to package directions. Drain noodles. Stir noodles and red sauce together and put in the bottom of pan. In separate bowl, stir together sour cream and cheese. Spoon white layer over red layer. Unroll crescent rolls and arrange on top of white layer with seams very close together. Bake at 350 for 25-30 minutes.

*(I have a family of 3, so I rarely cook anything in a full size 9×13 casserole dish. Usually, I divide into two 8×8 pans, cook one for tonight and freeze one for later. One package of crescent rolls will fit in a 9×13 or two 8×8 pans.)

A reader requested this recipe weeks ago and I am just now getting the post up.  I’ve been accused of not wanting to give up the recipe. The truth is I’ve delayed the post is because I don’t know the measurements of the ingredients.

Each time I’ve made pimento cheese since Jen requested it, I’ve started with every intention of measuring each item carefully. The problem is that I’m often using the last little bit of grated cheddar along with the last little bit of block cheddar and cream cheese. Then I open new packages, but don’t use the entire amount. That makes for some fabulous pimento cheese and a whole lot of unmeasured ingredients.

Come on, those of you that know me, are you surprised? Do I ever use measuring cups? Well, I did today and here it is, the epitome of southern comfort food……

• 12-14 oz Grated Sharp Cheddar Cheese
• 8 oz Soft Cream Cheese (I use low fat)
• 2-4 Tbs Hellman’s Mayonnaise
• 1 Small Jar Diced Pimentos (0.4 oz undrained)
• Dash of Hot Sauce
• Salt and Pepper

Start with the smallest amounts listed. Mix first four ingredients. Add more cheddar if it is too creamy, more mayo if it is too dry. Then stir in a dash of hot sauce and fresh ground salt and pepper to taste. This pimento cheese is best on saltine crackers or cheap white bread, but I also eat it on wheat crackers.

I love egg salad. I remember my mom and grandmother making it frequently when I was growing up. It’s comfort food to me – which is why it is on my menu every week. It’s simple and yummy! 

• Hard Boiled Eggs
• Sliced Green Olives
• Hellman’s Mayonnaise
• Salt
• Pepper

I place the eggs in cold water, turn the heat on high, set the timer on six minutes when the water starts to boil. Turn the heat off after six minutes and let eggs sit in the water and cool down. Then I grate them using a fine hand held grater. Add some sliced green olives. Stir in just enough mayo so that it is not too dry and not too creamy. Add salt and pepper to taste.

The number of eggs depends on how many you want to feed. I generally start with 2 eggs and add 1 egg for each lady, 2 eggs for each man and 1 for each child.

Frank Stitt says “desserts are the grand finale” and I couldn’t agree more. Particularly this one. My mom started making it when I was in high school. Apple crisp is simple, but a huge family favorite in our home. Now that the weather is warming up, we will soon forgo the apples for the more seasonal strawberries and peaches. So enjoy this while you can.

Remember my little measuring issues. I don’t have a real recipe (this isn’t from Frank Stitt) and I don’t really measure the ingredients.

Apple Crisp -  The approximate measurements.

• 4-5 large apples (or what ever it takes to fill the pan), chopped bite size, skin on
• 3/4 c. flour
• 1 c. sugar
• 1/2 c. butter or margarine melted
• 1/2 c. water (use 1/4 c. for smaller pans)
• apple pie spice (cinnamon will work)
• pecans, walnuts, or almonds (I used almond as you can see)

Place chopped apples in tart pan or pyrex, add water, generously sprinkle apple pie spice so that all of the apples look brown. In a separate container melt butter, stir in flour and sugar, spread onto apples (the consistency varies from medium icing consistency to soft clumps), melt more butter and stir it in if it is too clumpy-it is not a crumb topping. Sprinkle with nuts. Bake @ 350 until golden brown 30-40 min. The apples need to cook down so that filling isn’t watery. If the top is browning, but the apples need to cook down more, cover with foil for awhile.

This evening I used a 9 1/2″ tart pan and 4-5 medium gala apples. I often use an 11″ tart pan and granny smith apples. The sour apple is very tasty with the sweet topping.

Chicken and wild rice soup is one of my favorite warm weather soups. It is not too heavy and the fresh thyme is so flavorful. As always, I’m giving my “no measuring” disclosure…..I guess on the amount of everything I’ve listed because I taste as I go. Enjoy!

Chicken and Wild Rice Soup

• 1-2  boxes chicken Broth
• 3 chicken breast, chopped
• 1 box wild rice, cooked in chicken broth
• 1 bag fresh spinach, remove the stems
• 2 C. cream, I use low fat milk
• fresh thyme
• salt and pepper

The least expensive way to make this is to boil the chicken and use the broth for the rice and the rest of the recipe.  I’ve included boxed broth since it’s on sale.

Heat 1 box of chicken broth and any that is left from making the rice in a large pot, when almost boiling add the milk, chicken, thyme and rice. Stir in the spinach last. Salt and pepper to taste. Serve with crusty bread. Yum!

This is one of my family’s favorites. My friend Pam published it in our church cookbook years ago. As with most of my cooking, I don’t measure the dry ingredients and it always turns out great. I prefer to cut back on the sugar because it is naturally very sweet.

This is this the recipe I recommend for carrots that are about to go bad in the refrigerator because it also freezes well.

Carrot Souffle

• 1 lb. cooked carrots
• 1 stick butter, melted
• 3 Tbsp. plain flour
• 1 tsp baking powder
• 1 tsp vanilla
• 1/4 – 1/2 cup sugar

Blend all ingredients together until smooth like pudding, pour onto greased casserole dish, bake 40-45 min @ 350. Makes 6-8 servings.

Those of you that know me won’t be surprised that there are approximate measurements on my ingredients. I rarely follow a recipe and I’m not a baker-although, I would like to be. Some how food turns out around here. Serving it piping hot is key.

BBQ Pizza

• 1-2 cups Shredded pork (this week, boston butt cooked in the crock pot with BBQ sauce)
• Lg jar BBQ sauce (your favorite)
• 1 Red onion, thinly sliced
• 1-2 T Olive oil
• Fresh cracked pepper
• Gorgonzola or Mozzarella cheese (I use what’s on sale)
• Pizza crust (scratch or store bought)

Make the pork a day ahead. Cover the pork with BBQ sauce. Cook on low in the crock pot until pull apart tender. Remember to reserve some sauce (1-2 cups) for the pizza. In a sauce pan heat the olive oil and caramelize the red onion, medium heat about 15 min. Spread BBQ sauce on pizza crust, add the pork, desired amount of onion, sprinkle grated gorgonzola or other white cheese. Bake @ 400 12-18 min. Use the color of your crust and cheese as a guide on cook time. Finish with  fresh cracked pepper to taste.

Chicken pie

• 2 cups Chicken, pulled  (grilled or roasted is best)
• 1- 1 1/2 cups English peas
• 1-1 1/2 Carrots, chopped
• 1 can Cream of potato soup
• 1/2 -1 cup Chicken broth or milk
• Fresh thyme (may use dried)
• Salt and pepper to taste
• 2 Pie crusts (scratch or store bought)

Mix all of the ingredients together adding the broth last and slowly, be careful not to make the mixture watery. Pour into the first pie crust and top with the second crust. bake at 350 until golden brown. Usually 25-35 minutes.