Monday, November 3, 2008

Stuffed Shells

1 package uncooked jumbo shells
1 lb. lean ground beef
1 jar chunky pasta sauce
1/4 cup water
8 oz. chive & onion cream cheese
1 1/2 cups shredded mozarella
1/2 cup parmesan
1 egg
1 to 2 Tbsp. parsley, if desired

Preheat oven to 350.

Cook & drain shells as directed on package.

In 10-inch skillet, brown ground beef on medium-high. (I season it with some Italian Seasoning and garlic salt, pepper...)

Cool slightly, about 5 min.

Pour pasta sauce (down to the top of the label) into 9x13 baking dish; add water & use measuring cup to mix the two & spread them around (this is my own variation).

In large bowl, mix cream cheese, 1 cup of the mozzarella, the parmesan, egg, & ground beef.

Spoon mixture into each shell.

Arrange stuffed shells over sauce in baking dish.

Pour remaining sauce over shells, covering them completely. Cover with foil. Bake 40-45 min. or until bubbly & cheese filling is set.

Remove from oven; remove foil & sprinkle shells with remaining cheese.Bake 5-10 min. longer or until cheese is melted.

Sprinkle with parsley, if desired.

Eat and then be glad I have an awesome friend like Catherine who shared this recipe with me!!

p.s. These make GREAT leftovers.

Roasted Sweet Potato Salad with Warm Chutney Dressing

Prep time: 15 min
Cook time: 30 min
Serves: 8


4 medium sized potatoes peeled and cut into 1-inch pieces
5 Tbls Olive Oil
1 Tbl Finely chopped fresh rosemary
1 tsp salt, plus more as needed
1 tsp freshley ground black pepper, plus more as needed
1/2 tsp ground cumin
1/2 tsp ground ginger
1 cup green pumpkin seeds (aka pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper


6 Tbl balsamic vinegar
1/3 cup mango chutney
2 Tbl Dijon mustard
2 Tbl honey
2 garlic cloves minced
1/4 cup olive oil

Make the Salad:

Preheat Oven to 425 F

In a roasting pan, combine potatoes, 3 Tbsp olice oil, rosemary, salr, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 Tbsp olive oil in a skillet over medium high heat. Add the pumpkin seeds and cook, stirring until toasted. Transfer seeds to a plate and season with salt and pepper. In a small bowl, combine cranberries, scallions, and red pepper and set aside.

Make the Dressing:

Prepare the dressing by combinig all the ingredients (except olive oil) in a small saucepan and heat. Remove from hear and whisk in olive oil.

Assemble salad by gently tossing the roasted potatoes with the redd pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Pumpkin Soup

Pumpkin Soup

Sautee 1/4 cup butter
1 cup onion (diced)
1 clove garlic

1 tsp cury
1/2 tsp salt
1/4 tsp coriander
1/8 tsp crushed red pepper
3 cups chicken broth

Bring to a slow boil.

16 oz Pumpkin
1/2 cup heavy whipping cream
1/2 cup half and half

To thin out put in a blender

To serve, have chives and sour cream available.

Pumpkin Dip

Pumpkin Dip

15 oz can of pumpkin
Small can of marshmallow cream
8oz cream cheese at room temperature
Lots of cinnamon (to taste)

Mix together well and serve with apples, gingersnaps, or snickerdoodles.

chocolate pumpkin cookies

Chocolate Pumpkin Cookies

One bag chocolate chips
One small can of pumpkin
One box of spice cake mix

Preheat the oven to 350F.

Mix pumpkin and cake mix well, until you don't see anymore lumps. Add chocolate chips and mix. Spoon out cookies onto a cooking sheet. Bake for 15 minutes.

Pumpkin Muffins

1/2 cup butter (unsalted, softened)
3/4 cup brown sugar
1/2 cup milk
4 eggs
1 15 oz solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal (I usually substitute oatmeal)
2 tsps baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves

Heat oven to 350 degrees. If not using silicone pans, lightly coat two 6 cup muffin tins with cooking spray.

In a large bowl, with an electric mixer on medium high speead, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients and beat for 3 minutes or just until smooth.

Spoon batter into the muffin pans. Bake for 25-30 minutes or until a tooth pick inserted into the center of a muffin comes out clean. Remove from oven and cool on a wire rack.

**Optional but very tasty is to add a small bag of chocolate chips to the batter right before you spoon it into the muffin tins**