Sunday, December 25, 2011

Stuffed Mushrooms

 

Ingredients

  • 2 pounds large mushrooms, stems removed and reserved
  • 1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
  • 1 clove garlic, minced
  • 4 ounces cream cheese, cubed, softened
  • ¾ cup dry Italian bread crumbs, divided
  • ½ cup (2 ounces) grated Parmesan cheese, divided
  • ¼ cup chopped fresh parsley
  • 1 tablespoon olive oil

Directions

1. Preheat oven to 350°F. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans.

2. Cook sausage, chopped stems and garlic in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add cream cheese, ½ cup bread crumbs, ¼ cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.

3. Combine remaining bread crumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.

4. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.

Yield:

Makes: about 50 servings (1 stuffed mushroom each)

Saturday, December 24, 2011

Clam Chowder

 
Okay, ladies.  This clam chowder is not Dad's recipe, since I couldn't get that in time, but here's one that I adapted from myrecipes.com.  And I have to say, it turned out pretty darn tasty. Seriously. The original was all low fat and that sort of nonsense.  Hope you enjoy my rich, fatty version. :) 
 
2 bacon slices

  • 2 cups chopped onion

  • 1 1/4 cups chopped celery
    1/2 teaspoon salt

  • Click to see savings

  • 1/2 teaspoon dried thyme

  • 2 garlic cloves, minced

  • 6 (6 1/2-ounce) cans chopped clams, undrained

  • 5 cups diced peeled baking potato (about 1 pound)

  • 1 (14.5 oz) can chicken broth, plus 1 can full of water  

  • 1 bay leaf

  •  1/2 c butter

  • 3 cups half and half 

  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
    Freshly ground pepper to taste

  • Preparation

    1. Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.
    2. Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.
    3. Melt butter in pan.  Whisk in flour until smooth and boiling.  Slowly add half and half and stir constantly over low-medium heat until thickened, about 12 minutes. Add clams; cook 2 minutes. Add freshly ground pepper to taste.  Sprinkle with bacon.

    Saturday, December 10, 2011

    Salted Caramel Cheesecake


    Salted Caramel Cheesecake

    Serves 2

    Ha ha! Just kidding—I’ve served up to 20 people with one cheesecake. Ideally it probably serves about 10-12 people.

    For the crust

    About 15 graham crackers

    3 tablespoons granulated sugar

    1 stick unsalted butter, melted


    1. Preheat oven to 375 degrees F. In a food processor, grind graham crackers to crumbs. (If you’re using premade crumbs, you want about 8 oz or 2 cups, and you’ll want to do all these steps in a bowl.) Add sugar and pulse to combine. With motor running, add butter through feed tube. Process for another few seconds until combined.

    2. Transfer the mixture to a 9” or 10” (I have a 10” myself) springform pan sprayed with cooking spray. Pat crumb mixture into the bottom of the pan, and up the sides about 2”. Don’t worry if it’s not perfectly even around the top; you just want to be sure it’s deep enough to hold all the cheesecake mixture.

    3. Bake crust until slightly brown. You’ll just be able to smell it. This will take anywhere from 10-12 minutes. Remove crust from the oven and allow to cool on a rack. Reduce oven temperature to 300 degrees F.

    For the cheesecake
    3 8oz packages cream cheese, at room temperature

    1 can dulce de leche

    2 tablespoons all purpose flour

    1/4 teaspoon  kosher salt

    1 ¼ cup granulated sugar

    1 tablespoon vanilla extract

    4 large eggs, at room temperature


    1. In a stand mixture fitted with the paddle attachment beat cream cheese until smooth, add dulce de leche and beat to combine.

    2. Add flour and salt, beat to combine, stopping to scrape down the sides as necessary. Beat until smooth and fluffy, about 5 minutes. There should be no lumps.

    3. Add the sugar and beat to combine.

    4. Add the vanilla, and then beat in the eggs one at a time until just combined, about 30 seconds each. Don’t overbeat once the eggs are added; the cheesecake will puff up too much while baking, and the top will crack.

    5. Pour the cream cheese mixture into the cooled crust and smooth the top.

    6. Bake at 300 degrees F for 55 – 65 minutes. The center will seem to be only slightly set, and will be wobbly if you nudge it. The sides will puff slightly.

    7. Cool completely on a rack, then cover and refrigerate 8 hours or overnight (I have gotten away with a 5 hour cooling, but I was on edge that it wouldn’t turn out; overnight is really best). When I put it in the refrigerator to set up, I remove the ring from my springform, and put the cheesecake on a cake stand. You can leave it in the springform if you don't have a cake stand.

    For the caramel
    ½ cup granulated sugar

    3 tablespoons water

    ½ cup heavy cream

    2 tablespoons butter

    1/4 teaspoon  kosher salt

    1 teaspoon vanilla extract


    1. In a large saucepan over medium heat, combine the sugar and water. Swirl to combine. All those warnings about stirring caramel and brushing down the sides of the pan with a wet pastry brush to avoid crystal formation? I avoid all that by just never stirring it at all. If I need to move it around the pan, I just swirl it.

    2. Continue cooking until the sugar turns golden brown, swirling occasionally. You’re looking for something that’s about the color of dark honey. The problem with caramel is that it goes from perfect to burnt in the blink of an eye, so just when you find yourself thinking, “Any second now…” pull it off the heat. It should take 3-5 minutes.

    3. Off the heat, carefully add the butter, then the cream. Don’t wait until the butter is melted; toss in the butter, give it a whisk, then pour in the cream. It will foam up, seize, and otherwise look like a total failure. Persevere! Add the vanilla extract and salt and continue whisking.

    4. Return to medium low heat and whisk until smooth. Allow to cool slightly, about 15 minutes.

    5. Remove cheesecake from the refrigerator and pour caramel over the top. I try to encourage mine to pool in the middle, but if you’re more of a drip-down-the-sides type, you can go with that. I just think the drippy makes sort of a mess on my cake stand, but maybe that doesn’t bother you.

    6. Return the cheesecake to the refrigerator to let the caramel set, about 30 minutes. To serve, cut in slices (it’s pretty rich) with a sharp knife, wiping the blade clean after every slice.

    Sunday, November 27, 2011

    Key Lime Pie

    Preheat oven to 350 degrees.
    Mix together:
    1 1/2 cups graham cracker crumbs
    6 tablespoons melted butter
    1/4 cup sugar
    the zest of one large lime
    Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of the pie pan.
    Bake until the crust is lightly browned and firm to the touch, 10 to 15 minutes.

    Reduce oven heat to 325 degrees.

    For the filling:
    Whisk together:
    1 15-ounce can sweetened condensed milk

    4 egg yolks

    1/2 cup fresh squeezed lime juice

    zest from two or three large limes


    Pour filling into pie shell and bake at 325 for 15 to 17 minutes, until filling is set, but still quivery, like gelatin.

    Cool completely, or refrigerate overnight.

    Top with freshly whipped cream before serving.

    This is from Joy of Cooking, with a little extra lime added by my friend Kirsten who made this for Thanksgiving this year.

    Wednesday, September 14, 2011

    Easy Pizza Dough


    We love homemade pizza, but I don't usually have an extra 3 hours to devote to making pizza dough.  Try this recipe when you're short on time.

    Quick Pizza Dough

    2 3/4 cups all-purpose flour


    1 package active dry yeast

    2 T olive oil

    1 tsp salt

    1 T sugar

    1 tsp garlic powder

    1 T powdered cheese (optional)

    1 tsp basil

    1 cup warm water (about 40 sec in the microwave;110 degrees --I use a candy thermometer)

    Mix dry ingredients.  Add olive oil and water and mix well.  Knead on floured board until smooth and elastic.  Let rest in a covered bowl for 30 min (less works, too, if you're in a hurry). Press onto pan.   I bake it at 375 for about 5 minutes, then top it with sauce, green peppers, mushrooms, green onions, pepperoni, fresh tomatoes and mozzerella.  Bake at 375 for 20 min on greased pan (I tried stoneware, greased pan, and pizza pan and I liked the regular pan the best).  Also, this rises a lot, so you can roll it thin, or brush it with garlic butter and slice into breadsticks!!

    Easy Pizza Sauce

    One of our favorite things around here is homemade pizza.  I tweaked a recipe from allrecipes.com to make a sauce that we love!

    Pizza Sauce

    2 (15 ounce) cans tomato sauce
    2 (6 ounce) cans tomato paste
    1 1/2 T ground oregano
    1 T basil
    2 1/2 t minced garlic
    1 t onion powder
    2 t ground paprika
    1 t white sugar

    Just stir tomato sauce and paste until smooth, and then add the rest of the ingredients!  Then you're ready to go! This makes a lot of sauce.  My whole family used about 1/2, and I am going to freeze the rest.  Enjoy!

    Sunday, August 28, 2011

    Rosemary Bread


    Just found this DELICIOUS bread machine recipe on allrecipes.com.  It is so easy, yummy and perfect for dipping in olive oil with a little balsamic vinegar.  It makes a 1 1/2 lb loaf.

    1 cup water


    3 tablespoons olive oil

    1 1/2 teaspoons white sugar

    1 1/2 teaspoons salt

    1/4 teaspoon Italian seasoning

    1/4 teaspoon ground black pepper

    1 tablespoon dried rosemary

    2 1/2 cups bread flour

    1 1/2 teaspoons active dry yeast

    Directions

    1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

    Sunday, July 24, 2011

    Chocolate Raspberry Cheesecake

    Chocolate Raspberry Cheesecake (from Taste of Home magazine)




    1 1/2 cups oreo cookie crumbs

    2 tbsp butter, melted

    4 pkgs (8 oz each) cream cheese, softened

    1 1/4 cups sugar

    1 cup sour cream

    1 tsp vanilla

    3 eggs, lightly beaten

    9 oz semi-sweet chocolate chips

    1/2 cup seedless raspberry preserves



    Topping:

    6 oz semi-sweet chocolate chips

    1/3 cup heavy whipping cream

    fresh raspberries and whip cream, optional



    Place a greased 9-in springform pan on a double thickness of heavy-duty foil (about 18 in square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto bottom of prepared pan.



    In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed until just combined. Set aside 1 1/2 cups, then pour remaining batter over crust.



    In microwave, melt chocolate. Stir in preserves until blended. Stir in reserved batter just until blended. Drop chocolate batter by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan. Add about 1 inch of hot water to baking pan.



    Bake at 325 degrees for 65-75 minutes until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.



    For topping, place chocolate in small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whip cream before serving if desired.

    Tuesday, June 28, 2011

    Russian Sauerkraut

    This is what Spencer and I made on "Food from around the World Night" over Christmas vacation. The recipe is coming out about 6 months late but better late than never. I don't have a steadfast recipe but just throw things into the pot at whim. Here's some rough ideas to get started.

    1 lb. browned ground beef
    2 14.5 oz cans of diced tomatoes (we like the variety with jalapenos)
    1 onion (diced)
    1-2 14.5 oz cans of sauerkraut
    1/2 c. green pepper (chopped)
    salt and pepper to taste

    cooked rice, chow mien noodles, and sour cream optional

    First prepare the hamburger. Then add all ingredients to a large pot and cook on the stove until the vegetables are to your liking. This dish is more flavorful if you make it the day prior to enjoying it. When I was growing up we'd eat this concoction with chow mien noodles and a dab of sour cream on top. This is very delicious. A healthier and just as wonderful option is to eat this with rice.

    Monday, June 27, 2011

    Blueberry-Lemon Bread with Lemon Glave


    This is a delicious summer treat! The lemon is so heavenly.

    Ingredients:

    1/2 c. butter
    2 c. flour
    1 1/2 c. sugar
    1 T. finely grated lemon zest (quite honestly I seem to never have lemons but I'm sure this would add a lot)
    1/2 c. and 2 T. of lemon juice
    3/4 c. milk
    1 t. vanilla
    1/4 t. baking powder
    1/4 t. baking soda
    salt
    2 large eggs
    1 1/2 c. blueberries (6 0z.)

    Preheat oven to 350 degrees. Butter 9x5" loaf pan and then dust with flour. Combine 1/2 c. sugar and 1/2 c. lemon juice in a small saucepan over medium heat. Allow sugar to dissolve, stirring occasionally. Then take off heat and work on the bread.

    Combine remaining ingredients then carefully fold in the blueberries. Bake for 55 minutes. Brush top of loaf with the lemon glaze. After 15 minutes remove loaf from pan and brush remaining glaze over the rest of the loaf. Let cool completely on a wire rack.

    ENJOY!


    Wednesday, June 1, 2011

    Grilled Chicken Pesto Salad


    This was so super delish!  You will need

    Mixed greens and baby spinach
    Pesto sauce (I bought the jar at Costco, but I have a delicious recipe coming soon!)
    Goat cheese
    Fresh, shredded parmesan cheese
    Grilled Chicken
    Vinaigrette or other dressing, optional

    Make a bed of mixed greens on a dish.  Spread pesto sauce on grilled chicken, cut in strips and lay on greens.  Crumble goat cheese over top and finish with a sprinkle of parmesan.  We loved it so much we didn't even use dressing.  Enjoy!

    Toasted pine nuts would be a delicious addition as well!

    Meg's Birthday Cupcakes

    Meg wanted cupcakes instead of a cake this birthday, so this is what I came up with.  These don't look especially fancy, but MAN were they delicious!!

    I started with a funfetti flavored cake mix.  You could use any kind.  Chocolate would be divine.  The trick with a box mix is to follow the directions.  If it says 'beat 2 min', don't short change it.  I love the ones with the pudding in the mix, too.


    Then, I made a batch of whipped topping frosting and put it into an icing bag with a large frosting tip.  I used my fingers to push the tip deep into each cupcake, and filled it up!  You can tell when it's full because it expands and then starts coming out the top. 



    It leaves a mound on top, which is good because you'll need it for the second frosting.



    Using my big 2D star tip, I piped The Best Buttercreme Frosting  in a swirl, working from the outside in.



    We finished it off with a little colored sugar.  These were delish!!!

    Monday, May 30, 2011

    Homemade Whipped Topping

    1 c heavy whipping cream
    1 t vanilla
    2 T powdered sugar

    In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

    Whipped Topping Frosting

    Whipped Topping Frosting

    1 c cold milk
    1 sm. pkg. instant pudding (4 serving size)
    1/4 c powdered sugar

    Beat 2 min.  Stir in"

    8 oz tub of whipped topping

    Enough for 1 cake

    This is so delicious.  Good for just a regular 'frosting'.  Not the best for 'decorating'.

    Sunday, May 22, 2011

    Brazilian Lemonade

    This is from my new cookbook "Our Best Bites".  It can also be found on their blog http://www.ourbestbites.com/.  Enjoy!!!  This is so super yummy, and I'm pretty sure I'll be making it all summer long.

    Brazilian Lemonade


    4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
    1 c. sugar
    6 c. cold water
    6 Tbsp. sweetened condensed milk

    Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

    Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

    Place 1/2 of the limes in your blender.

    Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.

    Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

    Edamame, Corn & Tomato Salad

    This was a fresh, yummy salad that I just had at a church activity.  It was so tasty and gourmet-ish. :)

    3/4 c frozen corn
    1 1/2 c frozen shelled edamame
    12 halved cherry tomatoes
    1 lg pitted, peeled, and cubed avocado
    2 T fresh lime juice
    salt and pepper
    1 T canola oil
    8 dark outer leaves romaine lettuce
    2 T chopped fresh cilantro

    1. Cook the corn and edamame.  Bring a saucepan of water to a boil and have ready a  bowl of ice water.  Add the corn and edamame and cook for 3 min.  Using a slotted spoon, transfer to the bowl of ice water.  Drain the corn and edamame, place in a large bowl and add the tomatoes amd avocado.

    2 Assemble the salad.  In a small bowl, whisk together the lime juice, 1 t salt, and 1/8 t pepper.  Slowly whisk in the oil.  Pour the dressing over the salad and gently toss to combine.  Arrance the lettuce leaves on a serving platter spoon the salad onto the leaves. Garnish with cilantro and serve.

    Shawn's Sugar Cookies

    My friend Shawn made the most awesome sugar cookies and is kind enough to share her recipe!  These are not Lofthouse-type fluffy cookies, but denser and completely delicious.  The notes at the bottom are hers as well.

    1 c butter
    1 c sugar
    1 egg
    1 1/2 t almond flavoring

    Measure:
    3 c flour
    1 1/2 t baking powder
    1/2 t salt

    Mix together and roll out the dough between 2 sheets of waxed paper.  Put on a cookie sheet and chill for 30 min.  Take out, peel the top layer of waxed paper off, cut out cookies and place on ungreased cookie sheet.  The secret to a great sugar cookie is not to touch the dough adn don't add any more flour.  Hence the waxed paper roll out.  Bake at 350 for 8-12 min.

    If you want a more chewy cookie, bake 8-9 min.  I like the bottoms lightly browned, so I do 12 min.  The tops not get brown.  I whip up a butter cream frosting with a little amond flavoring in that as well.

    Wednesday, April 6, 2011

    Mango Chicken Salad


    This is seriously one of our favorite recipes (got it from my good friend Traci) and we eat it at least once a week all summer.  So, so delish!

    *Mango Chicken Salad*


    Chopped chicken
    Chopped green, red, and yellow peppers
    Chopped cucumber
    Chopped fresh tomatoes
    Corn (I used frozen)
    Avocado
    Mango
    Can of black beans (drained, rinsed)
    Chopped cilantro if desired

    Serve over tortilla chips and drizzle with ranch dressing and lime juice.

    Tuesday, March 29, 2011

    Grilled Chicken


    This isn't a recipe, really, but it goes nicely with a bunch of meals.

    I butterflied the chicken breasts to make them thinner and to cook more quickly (which made them super moist and tender) , and marinated them in Grill Mates Zesty Herb marinade for 1 hour.

    J preheated the grill on high, then reduced the heat and grilled them on low, about 4-5 min per side.

    Roasted Asparagus with Toasted Bread Crumbs


    This dish was wonderful--the lemon zest adds a spring flavor to a favorite veggie!


    1 bunch asparagus, tough ends removed
    3 t extra virgin olive oil (I used a little more)
    2 t minced fresh thyme
    1/2 c soft bread crumbs
    1 t grated lemon zest
    Kosher salt and freshly ground pepper


    Preheat the oven to 450 degrees.

    Spread asparagus in baking dish large enough to hold them in a single layer.  Drizzle with 1 t olive oil and sprinkle with 1 t of thyme.  Toss to coat asparagus evenly.

    Roast asparagus, stirring halfway through time, until tender-crisp; about 7-10 min.

    Meanwhile, place bread crumbs in a small bowl, add remaining oil; toss to coat.  Place a frying pan over medium heat.  When hot, add bread crumbs, reduce heat to med-low, and toast, stirring until golden, about 3-4 min.  Stir in remaining thyme, lemon zest, pinch of salt and a grind of pepper.  Remove from heat.

    Arrange asparagus on warmed platter and sprinkle hot bread crumbs over the top.  Serve at once.

    Gourmet Potatoes on the Grill


    This is my favorite way to eat potatoes!!  I left the recipe as is, but I usually am generous in the amounts of seasoning I use.  So delish!!!

    Yield: 4 1/2 cup servings
    Prep time: 10 min
    Grilling time: 15 min

    2 lg potatoes, scrubbed, quartered and cut into thin wedges
    1 t minced garlic
    1 T olive oil
    1/2 t salt
    1/2 t rosemary
    2 T vinegar
    1/2 t pepper

    1.  Combine ingredients in a mixing bowl, stirring potatoes to coat with seasonings.
    2.  Wrap potatoes in two 12-inch foil pouches, sealing all sides
    3. Grill over medium flame for 15-18 min until potatoes are tender when pierced by a fork.

    Tuesday, March 22, 2011

    Che Bella Notte Pasta

    I got this recipe from my friend Jamie.  It is one of her favorites, and now it's one of ours.  It is soooo very delicious, and seems totally gourmet even though it only takes about 30 min to make!!!  I've included her notes at the bottom.  I'm leaving the recipe as is, and the only thing I'd add is that when we make it, we love the sauce so much that we at least double it.

    10 oz pasta (i’ve used farfalle, rotini, ziti, penne, capenelli)

    2 tbsp olive oil

    2 cloves garlic, minced

    1 tsp (or more) capers

    1 lb boneless, skinless chicken breast, cut into medallions

    1 tsp dried basil

    1/8 tsp crushed red pepper

    1 C chicken broth

    ½ C sun-dried tomatoes, julienne

    ½ C heavy cream

    ¼ C grated parmesan cheese
    cook pasta as directed on package. in the meanwhile, heat olive oil over medium-high heat. add garlic, capers and chicken. add basil and red pepper. cook for about 4 minutes to brown (don’t overcook—it will continue cooking in the sauce!) add broth and tomatoes. simmer uncovered for 5 minutes. take off heat and stir in cream and cheese. pour over pasta and enjoy.

    *i rarely actually make this with chicken—it’s great without it. super yummy to add any combination of the following: roasted pine nuts; diced fresh tomato; steamed zucchini, mushrooms asparagus, yellow squash, spinach, eggplant; and i always sprinkle fresh shredded parmesan over the top.

    *i’ve also tried it with just milk and/or half and half and non-fat half and half to be easy on the arteries. nothing is as good as the real thing, but if you’re gonna skimp, skimp using the non-fat half and half (and you’ll need to add some salt). i hope you love it and eat it as much as we do!

    Friday, March 11, 2011

    Creamy Baked Ziti


    This one's from kraftfoods.com.  They always have great ideas.


    4 cups ziti pasta, uncooked (I used penne and it was great)
    1 jar (26 oz.) marinara sauce
    1 can (14-1/2 oz.) diced tomatoes, undrained
    6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
    3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
    1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
    1/3 cup KRAFT Grated Parmesan Cheese

    HEAT oven to 375ºF.


    COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

    LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.


    BAKE 20 min. or until heated through.

    Italian Stuffed Pepper Deliciousness


    Oh, my.  These are as good as they look.  Even the kids raved about them.  Enjoy another one from my friend Mandy.

    Italian Stuffed Peppers

    3-4 large red, yellow, or orange sweet bell peppers
    12 ounces Italian sausage  (I bought the mild, bulk Italian sausage) or ground lamb, turkey, or pork
    1/3 c. chopped onion
    1 - 14oz. can stewed tomatoes
    1/2 c. Orzo
    1 Tbsp. snipped fresh mint
    1/2 tsp. oregano
    1/2 tsp. basil
    1/2 tsp. ground all spice
    1/2 c. water
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 c. parmesan cheese
    Shredded mozzarella or pepper jack cheese

    Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers in boiling water for 3 minutes. Remove and sprinkle insides with salt. Invert peppers on paper towels to drain.

    If using sausage, remove meat from casing. In a skillet, cook meat and onion for 5 minutes, or until meat is browned and onion is tender. Drain fat. Stir in stewed tomatoes, uncooked pasta, mint, basil, oregano, allspice, water, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 7-8 minutes or until pasta is al dente. Stir in parmesan cheese.

    Place peppers in baking dish and fill with stuffing mixture. Sprinkle with shredded cheese topping. Bake in preheated 375 degree oven for about 15 minutes, or until heated through. Let stand for a few minutes before serving.

    Sunday, February 13, 2011

    Cheater Chicken Noodle Soup

    Okay, you were asking for my chicken noodle soup recipe, but there really isn't one.  I just sort of throw stuff together, and it turns out a little different every time.  But, I just made some and wrote down what I did.  This was kind of a cheater version, though.

    Chicken Noodle Soup

    12 c chicken broth
    1 can cream of chicken soup
    5 carrots, peeled and sliced
    3 stalks celery, sliced
    1 to 2 T parsley flakes
    1 onion, diced and sauteed in 3 T melted butter, then add 2 T flour and mix it around before adding to soup
    2 12.5 oz cans chicken
    3 c egg noodles
    freshly ground pepper and sea salt to taste

    Simmer all ingredients except pasta until veggies begin to soften, then add pasta and simmer until pasta is cooked.

    **Okay, I usually used grilled or baked chicken from a previous meal, but I didn't have any around.  Also, I usually make the noodles (recipe below), but just didn't have the time.  Like I said, this is a cheater version.  Also,  I actually used pasta, but do not recommend it as it will continue to absorb moisture and grow; not great for leftovers.  Egg nooddles are much better for the soup, but I didn't have them on hand.  Just play around with the recipe and tweak it to how you like it.

    Homemade Noodles

    1 c flour
    2 eggs
    1/2 t salt

    Mix all ingredients well. Roll out on floured surface until very thin, cut small strips (I use a pizza cutter for this), and drop directly into boiling soup.  They cook in just a few seconds.  My kids totally love them--they are the big, bulky kind that we used to have! :)

    Friday, February 11, 2011

    Spring Rolls

    Okay, ladies.  I'm going to be the first to post my Cultural Night recipe.  The rest of you had better follow, because that was some GOOD FOOD!!  And can someone ask Natie to post his gumbo recipe?  That was super delish!

    Okay, here's how you make our Spring Rolls.


    Ingredients:
    Snow peas, sliced lengthwise and sauteed in a little bit of minced garlic
    Bean sprouts
    Grated carrots
    Rice stick noodles (we used fresh at Mom and Dad's, but we usually use dried), cooked
    Chicken, cut in small pieces, cooked with minced garlic
    Cilantro
    Spring roll wrappers (they're made out of tapioca flour)
    Peanut sauce (or we substitue Asian Toasted Sesame dressing by Kraft--it's good, but without any kick)



    Assemble the like a taco.  You can see our little "station" set up with a pack of spring roll wrappers, a pie plate with HOT water in it.  We put the wrapper in for about 15 seconds, until it is soft.  (Hint:  When we take one out to use, we put the next one in to soften.  It's usually done by the time we're done assembling the first one.  Saves time.)


    Wrap them up like a taco, dip them in peanut sauce, and serve with fried rice, if desired.  We LOVE these so much, and can eat a TON.  They are so delicious and healthy.

    Make-Ahead Meatballs

    I'll post a picture when I have one.  For now, just imagine a delicious, juicy meatball.  This recipe is so great, because it makes a ton, and then you freeze them in batches and pull out for a quick dinner fix!

    Make-ahead Meatballs

    4 eggs
    2 c dry bread crumbs
    1/2 c finely choped onion
    1 T salt
    2 t Worchestershire sauce
    1/2 t white pepper (I've actually only used black pepper, since it's what I have around)
    4 lbs lean ground beef

    In a large bowl, beat eggs.  Add the next five ingredients.  Add beef; mix well.  Shape into 1-in. balls, about 12 dozen.  Place in single layers in ungreased 15"x10"x1" baking pans.  Bake at 400 degrees for 10-15 min or until no longer pink, turning often; drain.  Cool, place about 30 meatballs each into freezer containers or bags.  May be frozen for 3 months.

    DINNER IDEAS:
    --Spaghetti and meatballs

    --Meatball sandwiches
    1 batch of 30 meatballs (frozen or thawed)
    1 c ketchup
    3/4 c packed brown sugar
    1/4 to 1/2 chopped onion
    1/4 t garlic powder
    1/8 t liquid smoke, opt.
    6 sandwich rolls, split

    Place meatballs in ungreased 1 qt. baking dish.  Combine the next five ingredients; pour over meatballs.  Cover and bake at 350 degrees for 1 hour.  Serve on rolls. Six servings

    *These meatballs may be served as an appetizer with toothpicks instead of on rolls.

    --Sweet and sour Meatballs
    1 can (20 oz) pineapple chunks
    1/3 c water
    3 T vinegar
    1 T soy sauce
    1/2 c packed brown sugar
    3 T cornstarch
    1 batch of 30 meatballs (frozen or thawed)
    1 large green pepper, cut into 1-inch pieces
    Hot cooked rice

    Drain pineapple, reserving juice.  Set pineapple aside.  Add water to juice as needed to measure 1 cup; pour into large skillet.  Add 1/3 c water, vinegar, say sauce, brown sugar and cornstarch; stir until smooth.  Cook over medium heat until thick, stirring constantly  Add pineapple, meatballs and green pepper.  Simmer, uncovered for 20 min or until heated through.  Serve over rice.  Six servings.