This was a perfect, easy, comforting meal I made yesterday to use up stuff I had hanging around in my fridge. It made for a huge dinner last night, plus plenty extra to freeze for on-the-go meals whenever I need them. I followed the directions on the back of the box, with a few little adjustments:
1 box stuffed shells, cooked
1 large contained part-skim ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
2 eggs, beaten
1 Tbs. Italian seasoning
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. seasoned salt
1 box frozen chopped spinach, defrosted and squeezed dry (important so your filling isn't too wet)
1 jar spaghetti sauce (I cheated and used a bottle from my food storage that was about to expire)
Preheat oven to 375. Boil shells by following directions on the package--you want them to be almost fully cooked, but still a little underdone. In a 9 x 13 glass pan, spread 1/2-3/4 cup spaghetti sauce, or until well coated. In a mixing bowl, combine ricotta cheese, 2 cups mozzarella, 1/2 cup parmesan cheese, spinach, eggs, Italian seasoning, garlic powder, salt and pepper. When shells are done boiling, drain and spread out on a cookie sheet lined with foil or parchment paper so they don't stick together. Fill each shell with approximately 2 tsp. filling, and place in glass pan. Since I had more than 2 pans' worth of shells, I spread whatever shells I wasn't baking immediately on a cookie sheet and froze them solid, then place them in labeled freezer bags.
Spread remaining spaghetti sauce over filled shells, then sprinkle with remaining mozzarella and parmesan. Cover with foil and bake for 35 minutes, then uncover and broil until cheese is bubbly and browned.
Serving suggestion: green salad and garlic bread
Monday, December 6, 2010
Sinful Caramel Corn
I cannot get enough of caramel corn, and while I know there are tons of yummy recipes out there, this is my favorite. Using microwaved kettle corn makes it quick, and it makes so much that if it's just for my little family, I'll half the recipe.
1 cup butter
2 cups brown sugar
1 cup light Karo syrup
1 tsp. salt
1/2 tsp. baking soda
2 3.5-oz. bags microwave kettle corn, popped
Spray a large mixing bowl with nonstick spray. Weed out unpopped kernels from the microwave bags, and pour popcorn into the bowl.
In a large sauce pan, melt butter. Stir in brown sugar, Karo syrup, and salt. Bring to a boil, and cook until it reaches the "soft ball" stage (be warned: when it's fully boiling, this happens fast . To test it, drop a teaspoonful of the caramel into a little dish filled with cool water. If you can shape it into a ball, and it holds together, it's done.) Off the heat, sprinkle baking soda and let the mixture foam (stirring if you see any baking soda lumps).
Pour caramel over popcorn, and stir until well coated. Store uneaten (if you have any) caramel corn in Ziplocs, or make sure the bowl is tightly covered.
1 cup butter
2 cups brown sugar
1 cup light Karo syrup
1 tsp. salt
1/2 tsp. baking soda
2 3.5-oz. bags microwave kettle corn, popped
Spray a large mixing bowl with nonstick spray. Weed out unpopped kernels from the microwave bags, and pour popcorn into the bowl.
In a large sauce pan, melt butter. Stir in brown sugar, Karo syrup, and salt. Bring to a boil, and cook until it reaches the "soft ball" stage (be warned: when it's fully boiling, this happens fast . To test it, drop a teaspoonful of the caramel into a little dish filled with cool water. If you can shape it into a ball, and it holds together, it's done.) Off the heat, sprinkle baking soda and let the mixture foam (stirring if you see any baking soda lumps).
Pour caramel over popcorn, and stir until well coated. Store uneaten (if you have any) caramel corn in Ziplocs, or make sure the bowl is tightly covered.
Sunday, November 21, 2010
Pumpkin Cream Pie
My friend posted this recipe from The Pioneer Woman blog on facebook and I couldn't wait to try it for our Thanksgiving dinner. Delicious! It is like having toned down pumpkin pie with lots of cream on top, only it is all mized together. If you go to the link you will get the whole process in pictures as well, but here is the rundown.
Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted
Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.
Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar
Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.
Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.
Crust
1 1/2 packages of graham crackers (abotu 10 crackers)
1/2 cup powdered sugar
1/2 cup butter, melted
Turn the graham crackers into crumbs using a food processor or blender. Add powdered sugar and butter and mix together. Smash into a pie tin and bake at 300 degrees for 8-10 minutes. Let cool.
Filling
1 (3 oz.) box of cook and serve vanilla pudding
1 cup half and half
1/2 cup heavy cream
a pinch of cinnamon
a pinch of nutmeg
a pinch of ground cloves
1/2 cup + 3 Tbsp. pumpkin puree
1/2 cup heavy cream
2 Tbsp. brown sugar
Pour pudding mix into a soucepan and add half and half, 1/2 cup of cream, and small pinches of the spices (don't overdo it here, you can always add more later). Whisk together and bring to a boil over medium heat. Stir frequently and boil for a few minutes until it is nice and thick. Add pumpkin puree to the hot pudding mix and stir in. Let it cool enough that you can put it in the fridge and then let it cool some more.
Meanwhile, whip the remaining 1/2 cup of cream and 2 Tbsp. brown sugar until it is nice and fluffy. When the filling is chilled, mix the cream and filling together. Pour into the cooled crust and smooth the top. Cover with plastic wrap and then return to the refridgerator to cool for a few hours or overnight. You can sprinkle some graham cracker crumbs on top or just eat it plain. Mmm.
Lion House Rolls
I love rolls! I feel like I am always trying new roll recipes just wondering if anything will be better than the recipe I normally use. I used the Lion House Cookbook roll recipe for our Thanksgiving Feast rolls and WOW! I could stop trying new roll recipes forever. The rolls were fluffy and yummy and even amazing the next day...and the next day. And with cranberry sauce, and tiny bit of mayo and leftover turkey...lunch was a little bit of heaven! They do take a long time (not active prep, but rising time), but it is worth it!
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
2 Tbsp. dry yeast
2 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 cup butter (soft or melted)
2 1/2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups flour
In the large bowl of an electric mixer add yeast and water. Let sit for 5 minutes. Add sugar, butter, salt, milk, egg and 2 cups flour and beat until very smooth. Add 2 more cups flour, one at a time and beat until smooth. Add 1 more cup of flour 1/2 cup at a time and beat until well mixed. Turn dough onto a lightly floured board and knead until smooth and satiny (I usually let the mixer do this and just turn it onto the board to create a ball). Scrape bowl clean and grease it with shortening. Return dough to bowl and grease the dough lightly with shortening. Let rise in a warm (not hot) place until about triple in size. (This can take 1 1/2-3 hours depending on how warm your kitchen is. They recommend placing the bowl in a cool oven with a pan of hot water on a lower rack and it seriouslly works like magic).
When trippled in size, turn dough onto a lightly floured board (I do this in segments so I don't have to work with all the dough at once) and let sit for 10 minutes. Then roll it out into whatever shapes you want. (to make them actually look like lionhouse rolls, I roll the dough into one long rectangle and then use a pizza cutter to cut it the short way into rectangles. Then I roll semi-tightly from one end to the other so that the center bulges out a little more than the outside. You can do any shape you want though). Place shaped rolls on greased baking sheets, brush the tops with melted butter and let rise for about 1 1/2 hours. Bake at 400 degrees for 15-20 minutes (12-13 was long enough in my oven) or until lightly browned on top. Makes about 3 dozen rolls.
Easy French Bread
My cousin gave me this recipe and it is kind of amazing! The bread is not as fluffy/light as french bread like you buy at the store, but it is really quick and easy for bread and tastes delicious! It makes 2 giant loaves so sometimes I make both and freeze one, or give one to my mom for her family to devour, or I'll just half the recipe and that works fine too. I use this recipe a lot with the appetizer recipes for dips and such that recommend using french bread for dipping.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
3 c. warm water (about 110-120 degrees - I just use mine straight from the tap)
1 1/2 Tbsp. active dry yeast (not instant)
1/2 tsp. sugar
2 Tbsp. sugar
1 Tbsp. salt
1/4 cup melted butter
8-9 cups flour
1 egg white, beaten
In a 4 cup pyrex (or any bowl you want...just not your mixer bowl because you will need that in a minute) combine warm water, yeast, and 1/2 tsp. sugar. Let sit until hot and bubbly (about 10 minutes).
In your mixer bowl, combine 2 Tbsp. sugar, salt, and butter. When the yeast mixture is ready pour it into the butter mixture and combine with beater attachment. Change to dough hook (if using a kitchen aid mixer) and add 4 cups of flour. Mix until smooth.
Add 3 more cups of flour in 1/2 cup increments, mixing until smooth after adding each 1/2 cup.
Add 1-2 more cups of flour (I usually only add 1) in 1/4 cup increments, mixing until smooth after adding each 1/4 cup.
Mix for 5-10 minutes on speed 2 (if using a kitchen aid).
Let rise in a greased bowl for 30 minutes or until doubled in size. Break dough into 2 equal loaves and shape into long french bread loaves and place side by side on a greased jelly roll pan. Preheat your oven to 350 degrees and let the loaves rise until the oven is ready. Cut 3 diagonal slits across the top of each loaf and paint the beaten egg white on top of each loaf. You won't use the whole egg white, and be careful not to get the egg white on the pan or it will burn.
Bake for 30-35 minutes.
Cream Cheese Pound Cake
This is one of my favorite treats to make! I found the recipe while looking for a petit fours recipe for Chloe's birthday party earlier this year and, while the petit fours are too much work for a day to day treat, the pound cake is utterly fabulous! You can find directions and pictures here. But here is the synopsis in case the link ever goes away.
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
3.5 cups all purpose flour
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs
1 cup milk
Preheat oven to 325 degrees.
Using a mixer, cream butter, cream cheese and sugar for about 6 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and milk until combined. Add baking powder and flour until completely combined. Pour into two greased and floured 9 X 5 loaf pans.
(You can also stir in 2-cups diced berries or fruit lightly coated with flour if desired. I have done this with strawberries and it is so so so good).
Bake for about 60 minutes or until done.
You can top with cream cheese frosting, drizzled icing or just slice it up and eat it plain. Delicious!
Whole Baked Sweet Potatoes
We have baked Sweet Potatoes at our house about once a week or so and I usually wrap them like a baked potato in tin foil, but for our Thanksgiving feast I thought I would actually look up a recipe and figure out how you are supposed to do it. ;) I found one (which I can't find now to reference) that was perfect.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
Wash your whole sweet potatoes (or yams...whichever you buy). Place on a rimmed cookie sheet and brush vegetable oil over each one. Bake uncovered for about 45 minutes at 450 degrees or until a fork goes in easily.
I found that this method carmelized the outside a little better than the tin foil method and was much faster as well.
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