Manicotti with Red Sauce

Whenever I hear "Manicotti" now, I think of comedian, Brian Regan saying it with a funny Italian Accent. If you haven't seen that one- check it out on YouTube! Pretty funny. Anyway, after all these desserts, I figured it was probably about time I post a descent meal so you don't think I'm just living off of chocolate brownies and cheesecake. :) (Not that I would have a problem with that. :) We had this last night, and it took a little bit of preparation and baking time, but it was well worth it. It turned out great, and it was a wonderful way to get my spinach in- I don't think I would eat it otherwise. Delicious!

Manicotti
Red Sauce (below)
2 (10 oz) packages frozen chopped spinach, thawed
2 cups small curd cottage cheese
1/3 cup grated Parmesan cheese
1/2 tsp ground nutmeg
1/4 tsp pepper
14 uncooked manicotti shells
2 T grated Parmesan cheese

1. Make Red Sauce. Heat oven to 350.
2. Squeeze spinach to drain; spread on paper towels and pat dry. Mix spinach, cottage cheese, 1/3 cup Parmesan cheese, the nutmeg and pepper.
3. Spread about 1/3 of the red sauce mix in ungreased 9x13 baking dish. Fill uncooked manicotti shells with spinach mixture. Place shells in sauce in dish. Pour remaining sauce evenly over the shells, covering completely. Sprinkle with 2 T Parmesan cheese.
4. Cover and bake for about 1 1/2 hours or until shells are tender. (Mine was done after just one hour).

Red Sauce (Can also use for spaghetti)
1 lb lean ground beef
1 large onion, chopped (1 cup)
2 large garlic cloves, finely chopped
2 cans (14 oz) whole or diced tomatoes, undrained
1 can (8 oz) mushroom pieces and stems, drained
1/4 cup chopped fresh parsley (2 tsp dried)
1 T chopped fresh or 1 tsp dried basil
1 teaspoon salt

Cook beef, onion, garlic in skillet, stirring occasionally, until beef is brown. Add remaining ingredients and heat to boiling, reduce heat, cover and simmer for about 10 minutes).

Marble Squares

I love a good brownie, but with the creamy swirls and chocolate chips, this goes beyond good!!! These were AMAZING! Way to go Natalie!

Marble Squares

Combine, mix well and set aside:
1 (8 oz.) package cream cheese (works best if it is softened before you mix it)
1/3 cup sugar
1 egg

In a medium saucepan, bring to a boil:
1/2 cup margarine
2 (1 oz.) squares unsweetened chocolate
3/4 cup water

Sift together dry ingredients into a large bowl:
2 cups flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda

Add to the dry ingredients:
saucepan ingredients (margarine, chocolate, and water)
2 eggs
1/2 cup sour cream

Mix well and pour into a large cookie sheet with sides.

Drop spoonfuls of cream cheese mixture atop the brownie mix. Cut through with a knife to marble.

Top with chocolate chips (I prefer the Guittard brand)

Bake at 375 degrees for 25-30 minutes.

For a romantic twist, use a heart-shaped cookie cutter.

CREAMY Cream of Wheat with Strawberries...

Ok- so this isn't really a recipe, but I just thought I would share one of my ALL TIME favorite breakfasts with you. For as long as I can remember, I have loved starting my day with cream of wheat. I pretty much love any hot cereal, but I think this one takes the cake. I liked it so much as a child that I have a memory of begging my mom for it on a Sunday and we didn't have any. I remember kind of crying about it and throwing a fit. My grandparents were visiting, and I remember Grandpa Juan making a special try to the grocery store (breaking the Sabbath for me- we usually try to avoid shopping on Sunday :). I will NEVER forget how thrilled I was when he showed up at the front door with that lovely yellow box and that happy smiling black man- Grandpa truly won my heart that day!!! I love to put in a bit of half and half, a lot of sugar, and some sliced strawberries. SO GOOD! I always felt that if they were going to have some kind of food eating competition, and I were to have any chance at winning (I am generally a pretty slow eater... I love food so much I have to take the time to enjoy it- drives my husband crazy), I think I would do well with a cream of wheat eating competition or some kind of hot cereal. I don't imagine I will ever get the chance to test that one out though. :) (Maybe it goes back to childhood days and scarfing it down to catch the school bus.) Anyway, just wanted to share one of my favorites.

Romantic Recipes...

No... I didn't make all of those WONDERFUL things you see, though I would happily claim any of them! I hosted this last months cooking group. I just love these gals... and not just because they can cook. :) They each brought such fun things. The theme was "Romantic Recipes" and I took a picture of a few of them that I could catch, and plan on posting some of the amazing recipes. We had a really fun time, and I got some great ideas. Hope you enjoy and wish you could have been there!

German Chocolate Cake

This beauty was created by my friend Emily. WOW!!!! Need I say more? My hubby LOVES German Chocolate Cake (always his birthday request), so I was thrilled to find such a delicious recipe for it! It was incredible! Way to go Emily! (Emily suggested trying different nuts too- Walnuts are good, but she really likes almonds.)

German Chocolate Cake
3 cups Flour
2 cups Sugar
4 1/2 tablespoons Cocoa
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoon Vanilla
2 teaspoon Vinegar
2 cups Cold Water
3/4 cup Oil

Combine all dry ingredients. Add wet ingredients and mix. Pour in greased cake pan. Bake at 350 for 30-40 minutes.

Icing:
1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Butter
1 teaspoon Vanilla

Combine all ingredients. Mix well. Cook over medium heat on stovetop until thickened, about 12 minutes. Add 1/3 cup Coconut and 1 cup Chopped Nuts. Pour over cake.

Cherry Cheesecake Cupcakes

My friend, Keri, made this and they were wonderful. My daughters felt like it was a very acceptable "breakfast" meal as well, and although I felt it was lacking in nutritional value, I let it pass. :) They were amazing!

Cherry Cheesecake Cupcakes
Vanilla wafers (about 18)
2 (8 oz.) cream cheese
3/4 c. sugar
2 eggs
1 tsp. vanilla
1 tbsp. lemon juice (optional)

Place 1 vanilla wafer in bottom of each cup cake liner. Beat cream cheese and sugar. Add eggs, vanilla and lemon juice. Fill cups 2/3 full. Bake at 375 degrees for 15-20 minutes. Cool. Put cherry pie filling on top.

Happy Valentines Day!

Recipes are coming soon!!!! Just had to wish you a happy Valentine's Day and tempt you with all this goodness!!!!

Jennifer's Amazing Muffins with Streusel

My friend Jennifer made the most AMAZING muffins! They were so delicious- I had way more then my fair share (but I don't regret that one bit!) Anyway- I begged her for the recipe (I even took a picture- they were that good!), and she posted it on her blog, so I thought I would pass it along to all of you since it was so good. Mostly I was amazed with her streusel- it was perfect! I think she added mashed banana to the ones that I had.

"I just LOVE muffins! So I thought I would share the best muffin recipe. It is the best because you can use whatever schtuff you have on had that needs to be used up. I've tried brown bananas, smashed sweet potato, chopped up apples with applesauce, grated carrots, overripe peaches...I've even tossed in some leftover oatmeal...and every single time I get a yummy moist muffin!
So go dig around in your fridge. Find something mushy. Make muffins!"

MUFFIN:
about 2 cups schtuff (see list above)
3/4 cup sugar
1 egg
1/3 cup butter
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon (optional)

STREUSEL: (optional, but really, really good)
1/4 cup sugar
3 TBSP flour
1/4 tsp. cinnamon
2 TBSP cold butter

Preheat oven to 375 degrees. Mash your schtuff. Add wet ingredients and blend. Gently add dry and mix until just moistened. (Overmixing will make rubbery muffins). Scoop into a greased 12 hole muffin pan.
To make the streusel, measure the sugar, flour and cinnamon into a small bowl. Cut the butter in with a fork until incorporated and crumbly. Sprinkle evenly atop muffin batter.
Bake at 375 degrees for 19 minutes or until a toothpick inserted comes out clean.

Beef Stroganoff

Here is a REALLY easy recipe you can spice up with your homemade egg noodles. This was one of my college standby's-- basically a step up from "Hamburger Helper", but for some reason, it is always a hit and I love that it takes almost no time to prepare!

Beef Stroganoff
1/2 lb ground beef
1 onion, peeled and chopped
1 can cream of mushroom
1/2 cup sour cream
1/2 tsp pepper
1/2 batch homemade egg noddles, or 1 bag store bought (any kind of noodle works.)

Boil noodles in a pot of water. Meanwhile, fry up meat and onion. Drain and add cream of mushroom, sour cream, and pepper. Stir together and heat through. Add and stir in cooked noodles.

Homemade Chicken Noodle Soup

There is nothing better than a nice big bowl of Homemade Chicken Noodle Soup! I love any soup! I think it is partly because that was something my mom was SO good at growing up- she could whip a good bowl of soup up in minutes and it always satisfied our big crew. Well, I have had to learn to be pretty quick on the draw as well, and I already shared my crockpot chicken trick as well as the homemade noodles, so I thought I better complete the job.

Homemade Chicken Noodle Soup
2 chicken breast, cooked and shredded or cubed (If you cook it my way, add the drippings for flavor.)
1 1/2 quart chicken broth (I had some on hand, but I usually use chicken bullion and water and that works great as well.)
1 tsp celery salt
1 tsp season salt
2 T fresh parsely (you can use dried, but I had the fresh and it was really good.)
1 tsp basil
pinch of cayenne pepper (if you were my mom you would probably use about 4-5 teaspoons- maybe even tablespoons. That is my only beef with her soup! :) She loves cayenne!)
Salt and pepper to taste
4 big carrots, peeled and sliced
4-5 celery stalks, sliced (the leafy heart pieces give it a good flavor and make it pretty)
1 onion, peeled and chopped
5 medium sized potatoes, peeled and sliced
Homemade egg noodles (half the batch), or a half a bag of store bought

In a big pot, pour in broth and add all ingredients but the noodles. Bring to a boil and then simmer on medium to medium-low heat for about 15-30 minutes. Add the noodles after about 15 minutes and continue to simmer until all the veggies are cooked. You might need to add a bit more water if you are using the homemade noodles, because they absorb a lot of water.

Homemade Egg Noodles

I was really excited to find a great, easy Homemade Egg Noodle recipe. I feel very much like the Kungfu Panda with the secret ingredient to Noddle Soup. I found this on Melanie's amazing site: http://mykitchencafe.blogspot.com/ It must be a good recipe, because I have never been able to get mine this thin. :)

Homemade Egg Noodles (great for Chicken Noodle Soup)
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten, at room temperature
1/2 cup milk, room temperature

In a large bowl, stir together the flour and salt. Add eggs and milk. Knead dough until very smooth, about 5 minutes. Let rest in a covered bowl for 5 minutes - this is essential to help relax the dough.

On a lightly floured surface (too much flour and you won't be able to roll your noodles very thin), roll out dough to desired thickness (I tried for 1/8 inch). Cut into desired lengths and shapes. Allow to air dry before cooking.

*Also, I would let them dry on a cooling rack so that both sides dry at the same time. It usually takes a few hours for them to dry, so plan on making them in the morning if you want to use them that night. This made two big trays.

Crockpot Chicken.... My Style

I think I have mentioned before what I usually do to cook my chicken, but I thought I would finally post it. I really don't enjoy handling raw chicken, so I've kind of discovered a way I can cook it and handle it as little as possible, but still have it taste flavorful and great. I have done this with just about any kind of chicken: boneless skinless or bone-in (like legs and thighs), even a whole chicken. The bone-in is probably the most flavorful and cheap to buy, but its pretty messy to pick through after it is cooked. Also, after I have my pile of bones and my pile of meat, I start wondering how much "bang I got for my buck." :) But it is a great way to use up either.

Chicken in the Crockpot, My Style
1. Throw your chicken into the crockpot (you can even drop it in straight from the back and avoid touching it all together. :)
2. Pour about a 1/2 cup of Italian Dressing over the top- make sure it is pretty well covered.
3. Add a little bit of water (depending on how much chicken you have in there).
4. Turn the crockpot on low for about 6-7 hours or high for 4-5.
5. Let the chicken cool (In or out of crockpot) and then shred.

Meal Ideas:
Cook up some veggies and make it a meal with just the chicken
Chicken Noodle Soup (I use the broth in the crockpot for the soup as well)
Chicken Salad
Chicken Enchiladas
Basically... any meal that calls for cooked chicken.

Large Batch of Brownies

I turned my back for two minutes to get something and look what my lovely daughters did to the brownies! I was taking them to an activity and I was pretty frustrated when I returned to find these little wholes punched through- the little stinkers! I guess they liked them though.

I'm just really loving brownies right now! I got this recipe almost 5 years ago attached to one of those awesome metal baking sheets for our wedding from good old Julie Ferguson. I had never tried the recipe and then I came across it yesterday. It was pretty good for a really big batch. (I have to admit that Jenster's Brownies still have it for me, but these were good.) Are there bad brownies?

Large Batch of Brownies
Mix:
6 eggs
3 c sugar
3 sticks margarine
3 tsp vanilla

Mix with moist ingredients:
2 c flour
3/4 c cocoa
2 tsp salt
1 1/2 tsp baking powder
*Mix and bake in a large baking sheet (greased) at 350 for 25 minutes.

Cream Tuna and Peas

We used to have this all the time growing up. I loved breaking up the bread as a kid- made me feel pretty special! But I am really hoping my mom doesn't see that picture because she would know I used white bread and I just know I would be in big trouble!!! That is SO not allowed! I felt so guilty buying it, but it was really just so that Doug could make us some good French Toast (wheat bread just doesn't work the same). When we were little, it was like candy... wicked candy! And as old as I am, I still feel incredibly guily if I ever buy a fluffy Wonder Bread loaf. :) Anyway- sorry Mom, it is white and not wheat. Enjoy the recipe- I got this from my sister, Jessica- I love this white sauce recipe- you can use it in all kinds of things- to thicken soup, to melt cheese in and make a sauce, etc.

Cream Tuna and Peas
White Sauce:
1/4 c butter
1/4 c flour
2 cups milk
*Melt butter, stir in flour and mix until hot. Then add milk all at once, stirring. It helps if you heat up the milk in the microwave beforehand (less lumps).

Cream Tuna and Peas Sauce:
1-2 tsp chicken bullion
Salt and Pepper
1 can tuna
1 bag frozen peas.
*Add all ingredients to the white sauce. Mix well and heat until peas are thawed. Serve over broken up toast.

Italian Bruschetta Chicken Skillet

If only all my pictures could look like that, I know I could convince you to try anything I post! This was a really yummy recipe I found in the Kraft Food and Family magazine. It was really good. I enjoyed the fresh tomatoes and peppers. I thought they gave it a good flavor.

Italian Bruschetta Chicken Skillet
1/4 cup Italian or Sun-Dried Tomato Dressing
4 small boneless skinless chicken breast halves (1 lb.) (I sliced up 2 chicken breasts to make the meat stretch- I was feeling skimpy I suppose)
2 large red peppers, chopped
2 cloves garlic, minced
2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained
1/2 cup water
2 cups instant white rice, uncooked (Or omit the water and just use about 2 cups of cooked rice)
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 large tomato, chopped
2 Tbsp. chopped fresh basil (I also added some Italian Seasoning)

HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.
ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.
RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

Here is my picture version... Alas... I guess I just don't have what it takes, but it still tasted great! :)

Flavorful Rice for Pina Colada Pork Chops

Flavorful Rice for Pina Colada Pork Chops:
There were a lot of juicy drippings left over from the crockpot pina colada pork chops (mostly coconut milk), so I just added 2 cups of the drippings (add water if there aren't enough) to 1 cup rice, cover and simmer for about 10-15 minutes until it gets soft. You have to watch it pretty close to it won't burn on the bottom (easy to do!). You also might have to add just a little bit more water, but it worked out nicely as a side dish with the same flavor.

Pina Colada Pork Chops

I found this recipe in my Cooking Pleasures Magazine, and converted it to a crockpot recipe. (I also didin't have pork chops on hand, so I used chunks of pork loin. It turned out pretty good, and I've been using the left over pork in other things (which is always nice- to have a little extra cooked meat on hand.)

Pina Colada Pork Chops
4 boneless pork chops (3/4 to 1 inch thick)
4 tsp soy sauce
1/4 tsp hot pepper sauce
1 T canola oil
1 (14 oz) can coconut milk
1 (8 oz) can pineapple tidbits, drained (I only had chunks)
3 T chopped fresh Italian parsley

Put oil on the bottom of crockpot. Place pork chops in a single layer over the bottom of crockpot. Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops. Cook on low for 5-6 hours. In the last hour, spread tidbits and parsley over the top.

Garlic Shrimp

I was kind of on a "garlic" kick last night, if you can't already tell. :) I have decided two garlic's cancel each other out, so if you and your husband both have it, you can enjoy a nice meal and even an occasional kiss without any displeasure. :) This was a tasty way to fry up those little shrimps though, and it went well with the potatoes.

Garlic Shrimp
1/3 cup of butter
1 ½ to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 ½ tablespoons of lemon juice
Salt

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.Add the parsley, lemon juice, and salt then stir well. Remove the pan from the heat and serve.

Garlic Roasted Potatoes

Mmmmmm.... this was a delicious way to have potatoes. I found the recipe on line. I think I sliced them a little different then it said to and I added some pepper, but it was sure yummy!!!

Garlic Roasted Potatoes

Ingredients:
4 medium Roasting potatoes
4 x Cloves garlic, minced
2 tablespoons of Olive Oil
Salt and pepper to taste

Preparation Instructions:
1. Preheat the oven to 425 F.
2. Wash the potatoes and cut them in half lengthwise. Cut each half into 3 slices.
3. Peel and mince the garlic cloves.
4. Mix the oil, potato slices, garlic cloves and salt in a bowl until evenly coated.
5. Put the potatoes and garlic in a baking pan and bake for 30-40 minutes, uncovered.

Wimbledon Strawberry Dessert

My sister, Jessica, sent me this little recipe for a snack and it sounded yummy, so I thought I would post it. Don't I have a cute nephew and name-sake niece! If only I had some fresh strawberries right now, I know just what I would do!!!! :)

Wimbledon Strawberry Dessert
Just take fresh strawberries, cut off the leaves, dip them in a bowl of sour cream, then a bowl of brown sugar. It's amazing how tasty they are!

"My friend who introduced me to this said it is served around the Wimbledon Tennis tournaments. It's so easy and tasty! Seth hates the sour cream, so he only does the brown sugar and its still good. But you can't even tell it's sour cream, truly."
-Jessica