Stuffed Shells Recipe

Posted on February 5, 2016 by admin

Stuffed Shells Recipe

Ingredients
  • ½ box of jumbo shell pasta (about 20 shells)
  • 25 oz. jar marinara sauce
  • 2 T. water
  • 15 oz. ricotta cheese
  • ½ cup parmesan cheese
  • 1 egg
  • 2 t. fresh basil (dried will work, too)
  • 2 t. fresh parsley (dried will work, too)
  • 8 oz. shredded mozzarella cheese
Instructions
  1. Prepare a 9×13 pan by lightly spraying with non-stick spray. Add about half the jar of prepared sauce and 2 T. of water to the bottom of the pan. Stir around until the bottom of the pan is coated.
  2. Cook the shell pasta as directed on the package.
  3. In a large bowl combined the ricotta cheese, parmesan cheese, egg, basil, parsley. Mix well.
  4. Drain the shell pasta and run under cool water. Once cooled, fill each shell with cheese mixture. Place each shell seam side down in the prepared 9×13 pan.
  5. Pour remaining sauce over the shells and top with mozzarella cheese. Bake at 350˚ for 35 minutes or until bubbly and slightly browned.
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Easy to Make Beef Stew Recipe

Posted on February 1, 2016 by admin

Easy to Make Beef Stew Recipe

Ingredients
  • 1-1 Gallon Freezer Bag
  • 1½ lb. Beef Stew Meat, Cut into 1 inch pieces
  • ½ C. All-purpose Flour
  • 2 Tbsp. Dried Minced Onion
  • 2 cloves of Garlic, finely minced or grated
  • 1 tsp. Sea Salt
  • ½ Tbsp. Brown sugar
  • ½ tsp. Dried Marjoram
  • ½ tsp. Dried oregano
  • Remaining Ingredients ( to be added at time of cooking):
  • 14 oz. Beef Stock
  • ½ C. Water
  • 1½ C. of Carrots, cleaned and sliced ¼” thick, or one (8 oz.) bag of baby carrots, rinsed
  • 1 (14 oz.) can of Diced Tomatoes, undrained
  • 1 (4 oz.) can of Tomato Paste
  • 2 Tbsp. Worcestershire Sauce
  • 1 ½ lbs. Yukon gold Potatoes, cut into 1 inch cubes
  • **Optional- 1 Cup Frozen Green Beans, or 1 Cup Sliced Mushrooms or additional veggies of your choice
Instructions
  1. In a 1 Gallon Freezer bag put Stew Meat, Flour, Dried Minced Onion, Garlic, Salt, Sugar, Marjoram, and Oregano. Shake well, and freeze until ready to use. * remove from freezer and place in fridge the night before it will be going into the crock-pot
  2. Eight hours before you want to eat: In a crock-pot, on High, add the contents of your freezer bag, Beef Stock, Water, Carrots, Diced Tomatoes, Tomato Paste, and Worcestershire Sauce, Stir, Cover. Leave to cook.
  3. Three hours before serving, wash, peel, cut, and add the potatoes and additional veggies, stir, cover, and cook until potatoes are done. Serve hot.
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Stuffed Jalapeño’s Recipe

Posted on February 1, 2016 by admin

Stuffed Jalapeño’s Recipe

Ingredients
  • 1 Gallon Freezer Bag
  • 12 Med.-Large Jalapenos
  • 1 (8 oz.) brick of Cream Cheese
  • 1 C. Shredded Mexican Four Cheese Blend, or 1 Cup of your favorite cheeses, shredded
  • 12 Strips Thinly Cut Bacon
Instructions
  1. Stem your jalapenos and half them length wise, on the curve, so that your half pieces will lay open side up with out tipping over. Remove seeds and veins. Rinse well and set on a paper towel to dry.
  2. In a small mixing bowl, with a fork, blend your shredded cheeses and cream cheese together.
  3. Press 1-1 ½ tsp. of the cheese mixture into each pepper half. Do not over stuff! The cheese will puff up and if they are over stuffed, the cheese will run out and burn. Each pepper should be half full of cheese.
  4. Cut your 12 strips of bacon in half. To avoid using toothpicks you should make sure to start and end each wrap with the ends of the bacon on the bottom side of your pepper halves. Starting at the top hold one end of the bacon under the pepper then, as you wrap, pull your bacon piece, streching it as much as you can without tearing or breaking it.
  5. Once each pepper is wrapped, place your freezer bag flat on a cookie sheet, and line up your poppers inside, making sure they do not touch. Seal your bag for at least the first couple hours freeze your poppers flat on the cookie sheet. Once frozen solid, you can move the bag in an upright position, allowing the poppers to touch.
  6. When ready to cook, preheat oven to 450 degrees
  7. Line a large, rimmed cookie sheet with parchment paper or foil. Place your stuffed jalapeños on top of a wire rack over the parchment paper.
  8. Bake both pans at once for 20-25 minutes, just until bacon is crispy/chewy.
  9. When done transfer to plate lined with paper towel . Now go hide in the bedroom and lock the door, because you are not going to want to share!
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Dijon Stout Soft Pretzels Recipe

Posted on January 28, 2016 by admin

Dijon Stout Soft Pretzels Recipe

Ingredients
For the dough
  • 12oz bottle of Guinness or other Stout Beer (warm, about 110-120F)
  • 1 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 1 package (1/4oz, 2¼ tsp) active dry yeast
  • 4¾ cups bread flour
  • 2 tsp salt
  • 2 TBSP dijon mustard
  • ½ stick (1/4 cup) melted butter, slightly cooled
For the poaching liquid
  • 6 cups water
  • ½ cup baking soda
For the egg white wash
  • 1 large egg white
  • 1 TBSP grainy or dijon mustard
  • coarse sea salt
Instructions
  1. In the bowl of a stand mixer combine the warm beer and sugar. Sprinkle the yeast over top and let it sit for about 5 minutes until bubbly. This is how you know the yeast is active.
  2. With the dough hook attached add the flour, salt, mustard, and melted butter and mix on low until all of the ingredients are combined. You may need to stop and scrape down the sides and the bottom of the bowl. Increase the speed to medium and let the dough mix/knead for about 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
  3. Place the dough in a large greased bowl, turn the dough over to make sure both sides get greased, and cover it with plastic wrap or a clean towel. Let it proof in a warm place in the kitchen for 1 hour, until doubled in size.
  4. Meanwhile, preheat the oven to 450F and line two sheet trays with parchment paper and spray the parchment lightly with pan spray. Position the oven racks in the middle two positions in the oven.
  5. Also, prepare the poaching liquid. Combine the water and baking soda in a wide but shallow pot (if you have a deeper pot you may need to double the amounts) and place over medium heat. Allow the liquid to come to a simmer while you shape the dough.
  6. On a clean and unfloured work surface (flour will make these difficult to shape!) turn the dough out and divide into 12 equal pieces.
  7. One by one carefully slide the shaped pretzels into the simmering poaching liquid for about 30 seconds then remove with a slotted spoon back to the cookie sheet.
  8. Whisk together the egg whites and the mustard and brush over top of the pretzels. Sprinkle with coarse sea salt.
  9. Bake at 450F for about 14-15 minutes, until golden brown. Rotate your pans halfway through baking. You want to rotate both from top to bottom and also turn to rotate the pans from front to back.
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Potato Soup Recipe

Posted on January 27, 2016 by admin

Potato Soup Recipe

Ingredients

  • 5 slices bacon, diced
  • 3 tablespoons bacon grease (reserved) or butter
  • 1 cup diced white or yellow onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk, warmed
  • 1.5 pounds potatoes, peeled (if desired) and diced (I recommend Yukon gold potatoes)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon Kosher salt, or more to taste
  • 1/2 teaspoon freshly-cracked black pepper
  • optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Instructions

  1. Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon grease.  Also, if you are short on time, you can dice the potatoes and onion while the bacon cooks to save time.)
  2. Add onion and saute for 5 minutes, stirring occasionally, until soft.  Sprinkle the flour on top of the onion, and stir until combined.  Saute for an additional minute to cook the flour, stirring occasionally.  Then stir in the chicken stock until combined.  Stir in the milk, potatoes, and cooked bacon bits until combined.  Continue cooking until the mixture reaches a simmer, but is not boiling.
  3. Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the faster they will cook.)
  4. When the potatoes are soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt and pepper.  Taste and see if it needs more salt or pepper or cheese.
  5. Serve warm, garnished with desired toppings.
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Matcha Cookie Christmas Tree Stacks Recipe

Posted on January 27, 2016 by admin

Matcha Cookie Christmas Tree Stacks Recipe

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 tablespoons Aiya Cooking Grade Matcha
  • 1½ cups granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Powdered sugar, to top
  • ¼ cup white chocolate chips, melted
  • 10 whole almonds, to top
Instructions
  1. In a large bowl, beat together the butter, matcha, and sugar until fluffy. Add in the egg, egg yolk, and vanilla extract, and mix until just combined.
  2. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until no clumps remain.
  3. Cover the dough and refrigerate for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  4. Slice the dough in half or quarters and roll out to about ⅙ – ¼ inch thickness. Cut out stars or snowflakes in graduated shapes- 2 large, 2 medium, 3 small, and 2 tiny per stack.
  5. Bake each batch for 7 minutes, or until the edges are settled but the top is still puffed and not set. Let cool completely on the tray before handling, about 10 minutes. Continue until all of the cookies have been baked.
  6. Stack the cookies into the Christmas trees and sprinkle with powdered sugar.
  7. In a microwave safe bowl, heat the white chocolate chips in the microwave for 20 seconds. Stir well and heat again for another 20 seconds. Stir until all of the white chocolate has melted. Using a spoon, drop a small bit of white chocolate on the top of a Christmas tree cookie stack and place an almond in the center. Repeat for all of the cookie stacks.
  8. Wrap in cellophane or serve immediately.
Posted in Desserts | Tagged christmas recipes, , | Leave a comment

Lasagna Soup Recipe

Posted on January 25, 2016 by admin

Lasagna Soup Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 pound Johnsonville Fresh Italian Hot Ground Sausage (de-cased Johnsonville Fresh Italian Hot Sausage Links or mild sausage may be substituted)
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 4 garlic cloves, peeled and finely minced
  • 48 ounces (6 cups) low-sodium chicken broth
  • one 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
  • one 14.5-ounce can fire roasted tomatoes and juice
  • 2 rounded tablespoons tomato paste
  • 2 or 3 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 to 2 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • 8 ounces lasagna noodles (about 10 noodles), broken into bite-sized pieces
  • 1/3 cup fresh Italian flat-leaf parsley leaves (discard stems), finely minced
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup parmesan cheese, divided

Instructions

  1. To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
  2. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  3. Add the chicken broth, both kinds of tomatoes and juice, tomato paste, bay leaves, oregano, basil, salt, pepper, optional cayenne pepper, noodles, and bring to a boil. Allow mixture to boil gently for about 15 minutes, or until noodles are tender and done. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water or additional chicken broth; you’ll adjust the salt and seasoning levels at the end. Stir intermittently.
  4. Add the parsley, stir to combine, and boil 1 minute.
  5. Taste soup and add salt to taste. This will vary based on how salty the sausage, chicken broth, tomatoes, and tomato paste are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, spices, etc.). Remove bay leaves.
  6. Preheat oven to the broiler setting.
  7. Ladle soup into oven-safe bowls and top each bowl with about 1/3 cup mozzarella and 2 tablespoons parmesan. Place bowls on a baking sheet and set under the broiler. Broil for about 1 minute or until cheese is melted and is as lightly golden browned as desired. Keep a very watchful eye so that it doesn’t burn which can happen in seconds.
  8. Serve immediately. Ungarnished soup (no cheese added) will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
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Easy Eggs, Sausage, and Hash Browns Skillet Recipe

Posted on January 25, 2016 by admin

Easy Eggs, Sausage, and Hash Browns Skillet Recipe

Ingredients

  • 3 tablespoons olive oil, plus more if necessary
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 large onion)
  • one 20-ounce bag hashbrowns (I prefer refrigerated or thaw if using frozen)
  • 3 to 4 garlic cloves, peeled and finely minced
  • about 20 Johnsonville Classic Italian Style Meatballs, thawed (about 1 pound meatballs; 1 pound de-cased Johnsonville Fresh Italian Hot Sausage Links or Johnsonville Fresh Italian Hot Ground Sausage may be substituted)
  • about 6 large eggs
  • 1/3 cup bell peppers, seeded and diced small, optional for garnishing (I used a combination of red and yellow peppers)
  • 1 tablespoon fresh Italian flat-leaf parsley leaves, finely minced (stems discarded), optional for garnishing
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Instructions

  1. To a large skillet, add the olive oil, onions, and sauté for about 8 minutes over medium-high heat, or until onions are lightly golden browned. Stir and flip intermittently.
  2. Add the hash browns, and a bit more olive oil if necessary, and sauté for about 5 to 7 minutes, or until hash browns are cooked through and lightly golden browned. Stir and flip intermittently.
  3. Add the garlic, and sauté for 1 minute. Stir intermittently.
  4. Add the meatballs, and sauté for 1 minute, or until meatballs are warmed through. Stir intermittently.
  5. Turn the heat to low, add the eggs evenly spaced around the skillet, and cook covered for about 5 minutes or until whites are set and yolks are as set as desired. Note that the eggs will continue to cook and firm up off the heat so if you like runny yolks, err on the side of less cooking time.
  6. Optionally garnish with the peppers, parsley, salt and pepper to taste, and serve immediately. Dish is best warm and fresh.
Posted in Breakfast | Tagged , , hash browns recipes, hash browns skillet recipes, | Leave a comment

Pumpkin Spice Donut Cheesecake Trifle Recipe

Posted on January 24, 2016 by admin

Pumpkin Spice Donut Cheesecake Trifle Recipe

Ingredients

  • 3.4 oz package cheesecake flavored pudding mix
  • 2 cups milk
  • 8 oz cream cheese
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 8 oz cool whip
  • 12-16 Pumpkin spice donuts (I used Dunkin Donuts)
  • 1/2 cup caramel sauce, divided

Instructions

1. In a medium bowl, combine pudding mix and milk according to pudding package instructions. Set aside.
2. In a large bowl, beat cream cheese, pumpkin pie spice and ground cinnamon until smooth.
3. Fold pudding into cream cheese.
4. Fold in 8 oz of Cool Whip (or homemade whipped cream).
5. In a large trifle dish, place donut halves around the edge of the dish. You’ll use 3-4 donuts. 6. Break up another 2-3 donuts to make an even layer.
7. Top donut layer with half of cream cheese mixture.
8. Top cream cheese mixture with 1/4 a cup of caramel sauce.
9. Repeat steps 5-8, then finish off trifle with a few more pumpkin spice donuts for decoration.
10. Refrigerate until firm and ready to serve, at least 4 hours. Can be made the night before and refrigerated overnight.

 

Posted in Desserts | Tagged , cheesecake trifle recipes, , donut cheesecake recipes, donut recipes, | Leave a comment

Cotton Candy Cupcakes Recipe

Posted on January 24, 2016 by admin

Cotton Candy Cupcakes Recipe

Ingredients

Cupcakes
  • 1 2/3 cups all purpose flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 1/4 tsp baking powder
  • 3 egg whites
  • 1 1/2 tsp cotton candy extract or flavor
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 3/4 cup salted butter, melted and cooled
  • pink/burgundy icing color
  • royal blue/cornflower blue icing color
Icing
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp cotton candy extract
  • 2-3 tbsp water or cream
  • pink/burgundy icing color
  • royal blue/cornflower blue icing color
  • cotton candy or cotton candy flavored suckers, for decorating

Instructions

Cupcakes
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
3. Add egg whites, cotton candy extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Add butter and mix until smooth.
5. Divide batter evenly between two bowls and die one pink and one blue. I used a mix of two shades of pink and blue icing color, noted above.
6. Fill cupcake liners a little more than half way, adding a little bit of each color to each liner.
7. Bake 18-20 minutes.
8. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
Icing
1. Combine butter and shortening and mix until smooth.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add cotton candy extract and 1-2 tbsp of water or cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add a little more water or cream until desired consistency is reached.
6. Divide icing evenly between two bowls and die one pink and one blue. I used a mix of two shades of pink and blue icing color, noted above.
7. To pipe icing onto cupcakes with dual tone, add pink icing to one piping bag and blue icing to another. Place both piping bags into a third piping bag, fitted with your icing tip. I used Ateco 844, but Wilton 1M would work as well.
8. Top cupcakes with cotton candy or cotton candy flavored suckers. Note that the cotton candy or suckers should added to cupcakes shortly before displaying or serving. If left on the cupcakes in an air tight container, the moisture from the cupcakes will “melt” the cotton candy.

 

Posted in Desserts | Tagged candy cupcake recipes, cotton candy recipes, , | Leave a comment