Cheesy Barbecue Casserole

Lately I've been in a sort of casserole-ish mood. I know we usually save casseroles for Fall and colder weather, but I just figured what about a summer casserole? So then I got to thinking about different versions of mac n cheese and I remembered doing a crock pot cheeseburger mac that was absolutely delicious. So I held onto that idea for a bit, did some browsing of the interwebs, and this is what I found! It's from Betty Crocker. Well, the original is from Betty Crocker. This one is my tweaked version. Tbh, I didn't really change anything except for the amounts. The original called for 11oz of pasta. Who cooks just 11 oz? So I did the whole pound. I was also a lot more generous with the cheese and the barbecue sauce, but it's still basically the same recipe.
 Yes, yes, I know one or two of you may be saying "barbecue sauce on pasta?" TRUST ME! It's barbecue cheesy goodness and it's the perfect thing for your summer BBQ, especially if you're feeding a crowd. This is definitely the cheeseburger mac vibe I was looking for. I'm pretty sure you were looking for it too. You just didn't know it yet!
You're welcome.



1 lb ziti or other shaped cut pasta
1 lb ground beef
1 medium onion, chopped
1 cup milk
1 1/2 cups barbecue sauce, plus more
8 oz shredded Mozzarella cheese
8 oz shredded Cheddar cheese
1/4 cup chopped fresh parsley


Heat oven to 350°F.
Spray a 9x13 casserole dish with cooking spray. Cook and drain pasta as directed on package. Meanwhile, in a large skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. In a large mixing bowl, stir together pasta, beef mixture and all remaining ingredients. Spoon mixture into casserole dish. Sprinkle with more Cheddar cheese, if desired. Bake uncovered 30 to 40 minutes or until hot and bubbly. Sprinkle with a little more parsley and drizzle with a little more barbecue sauce.



Tips:
I was very heavy handed with  the barbecue sauce. Like I always say More is more!!! But just taste it and see how much YOU like!
You could go in MANY directions with this. Instead of ground beef, how about shredded chicken? instead of mozzarella and cheddar, add whatwever kind of gooey melty cheese you like!

Pineapple Raspberry Crumble

 One of my all time favorite desserts is any kind of baked fruit with a crumbly topping, topped with vanilla ice cream. Crisps, brown betties, pan dowdies, slumps, grunts, buckles, I love them all. (yes, they are all names of fruit desserts lol)
But here's the thing... I've always thought of crisps and crumbles to be the same thing, depending on what side of the pond you live. In America we say Apple Crisp, but say, in England, they would call it an Apple Crumble. But then I found this recipe on a blog called Pretty Plain Janes. It's a crumble, but it's not a crisp, so I stand corrected! It appears that all crisps are crumbles, but not all crumbles are crisps! Usually when I make a crisp, I add cinnamon, and oats, and brown sugar, but this crumble topping is just flour, butter, and sugar. And OMG it's freaking AMAZING. Why have I never thought to do this before? Game changer! I've already decided that this will be the topping for every crumb topped fruit pie in my future. FABULOUS.
 Oh, btw, I didn't do it exactly as it was listed in the original. (c'mon, you know me by now, right?) First of all, I used raspberries instead of strawberries. Why? Because I was cooking for my friend AJ who told me that he likes raspberries! It's all about playing to your crowd, people! Also, I didn't make it in an 8x8 pan (as you can see), and I may or may not have had a slightly heavy hand when measuring the crumble ingredients. More is more!
 So, give this one a try and let me know how you like it. It's perfect for your summer cookouts or BBQs. I promise you your friends and family will devour it! Oh! and don't forget the vanilla ice cream! It's a must!



4 cups chopped fresh pineapple
2 cups fresh raspberries
1 cup plus 2 tbs flour
1 cup plus 1 tbs sugar
1/2 tsp salt
1 stick unsalted butter


 Preheat oven 375ºF. Grease an 8" square pan. Toss pineapple and berries in a bowl with 2 tbs flour and 1 tbs sugar. Pour into prepared dish.
Combine remaining flour, sugar, and salt in separate bowl. Add butter and combine with hands until a crumbly texture forms. Spread evenly on top of fruit. Place in oven for 25 to 30 minutes or until top is golden and your home smells like tropical cake. Let set 10 minutes before serving.




Tips:
For the crumble topping, the original stressed that you have to use your hands to combine the flour mixture with the butter. in order to get it just right. Being the rebel that I am (lol),  I just threw everything into a food processor and buzzed it until for about 20 seconds until it came together. It came out perfectly!
It seems to me that this would work perfectly with pretty much any fruit or fruit combination. Blueberries, peaches, mangoes, and yes definitely strawberries. Mix and matchn'em up however you like, and as always go for whichever fruit looks the freshest!
If you're feeding a crowd, just double the whole recipe and bake it in a 9x13 pan.

Country Ham and Corn Casserole

    When I first saw this recipe (from Pillsbury, I believe), it reminded me of my favorite corn casserole that is now a staple side dish at Thanksgiving dinner. But then after I gave it a closer look, I thought mmm... maybe this would be a great something to have for lunch or brunch, kind of in the same way you'd have a quiche! And do you know what? I was right! All you need is a simple side salad to go with it along with a nice tall glass of ice cold sweet tea, and you have the perfect little lunch that just hits the spot. And honestly, it couldn't be easier to make. You basically just mix everything together and bake it! Easy, right? Now that's my idea of an easy recipe! Try it!


Ok wait... UPDATE....
 The following recipe is my tweaked version of the original. What can I say? I can never leave well enough alone. After I posted the original, I thought, "wait, this can be better." So I made it again! The first time I made it, the amount of butter was just way too much to the point where it looked like an oil slick while it was baking. So I literally cut the amount of butter by half. Also, instead of adding a can of Mexicorn as the original recipe required, I decided to use a can of whole kernel corn and some chopped roasted roasted red peppers. I finished it off with a little black pepper. I think this is a MUCH better version! Still not too heavy, still very delicious with a simple side salad, still perfect for a brunch. And just fyi, the fresh green onion on top as a garnish really makes it!

2 c. cooked ham, cubed

1/2 c. green onions, chopped (plus more)

1/4 c butter, melted

3 eggs, beaten

1 (15oz) can cream style corn

1 (15oz) can whole kernel corn
1/4 cup chopped roasted red bell peppers

1 pkg corn muffin mix
freshly ground black pepper to taste

1 c shredded Cheddar cheese

Heat oven to 350ºF. Grease a 2 qt casserole dish.

In a large bowl, combine all ingredients except the cheese. Pour into casserole dish.

Bake for 45-55 minutes or until golden brown and set. Sprinkle with Cheddar cheese. Bake an additional 5 minutes or until the cheese is melted. Let stand 5 minutes before serving. Garnish with more chopped green onions.

Tip:

So now that I've tweaked it a little, the only thing I would change or vary might be to add a little heat, possibly with some chopped jalapeno peppers. The corn really lends itself to Southwestern flavors, so if that's your thing, go for it!