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.

Healthy Penne Casserole (aka "Tofu Stuff")

Mandy: Don't fear the tofu!!!

1 pkg. silken tofu
16 oz. penne pasta
1 jar pasta sauce (I use Ragu Sundried Tomato & Sweet Basil)
1 egg
1 tbsp. (or so) dried or fresh parsley
1/2 cup parmesan
1 pkg. shredded mozzarella cheese

Preheat oven to 350.
Cook pasta as directed on package to al dente so they don't overcook.
Drain the water from the tofu (don't be afraid!).
In a small bowl, combine the tofu, parmesan, parsley, & egg. Stir well.
In a casserole, layer the sauce, tofu mixture, pasta, & cheese as follows:

• A little sauce
• 1/2 of the pasta
• All of the tofu
• A couple handfuls of cheese
• More sauce
• The rest of the pasta
• The rest of the sauce (make sure it covers all of the pasta!)
• The rest of the cheese (make sure it covers all of the sauce!)

Bake, covered, for 45 minutes or until warmed through.

This dish makes a lot & keeps well, so you can heat it up for leftovers.

P.S.: It doesn't taste like tofu!

Chicken with Capers & a side of Green Beans

I found this on BHG.com because I was looking for a way to use a jar of capers I had on hand. I posted the recipe, plus any changes that I made when I was trying it last night. I did a half recipe; it took about 15 minutes, I think.

4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
1 Tbsp. Dijon-style mustard
4 Tbsp. olive oil
salt & pepper
1/4 cup seasoned fine dry bread crumbs (I used chicken flavored stuffing & it worked, even though the crumbs weren't "fine" or anything)
8 oz. green beans, trimmed
2 lemons, 1 sliced and 1 juiced (because I did a half recipe, I used just 1 lemon: half for juicing & half for slicing)
1 Tbsp. capers

Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. (I dispensed with this step & the recipe worked fine.)
Brush chicken with mustard (I just spread some around with my finger--I'm so technical sometimes); sprinkle evenly with salt, pepper, and bread crumbs to coat. (To do this without making a huge mess, I just did the mustard, salt, pepper, & bread crumbs on one side, then put the breasts with that side down in the heated oil & did the mustard, salt, pepper, & bread crumbs on the other side. Let me know if you find an easier way to do this part!)
Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates.
Add 2 tablespoons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates.
Add juice and capers to skillet; heat through. Drizzle on chicken.
Makes 4 servings.

Elders' favorite chocolate chip cookies

I was printing this out for the Elders, so I thought I'd post it. These cookies have made me famous among the missionaries all over the area! I made the instructions pretty idiotproof for them, so that's why they're so verbose.

1 cup white sugar
1 ½ cups packed brown sugar
1 ½ cups butter or margarine, softened (I use shortening)
2 teaspoons vanilla
3 eggs
4 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
chocolate chips, to taste (I usually use about half a bag)

· Heat oven to 350.
· In large bowl with electric mixer, beat white sugar, brown sugar, & butter (shortening) until light & fluffy (usually about 2 minutes).
· Beat in vanilla & eggs until well blended.
· Gradually beat in flour, baking soda, & salt. (I usually add the flour a cup at a time & stir for awhile in between.)
· Stir in chocolate chips.
· Drop dough onto ungreased cookie sheets by rounded tablespoonfuls (I have a cookie dough scoop from Bed, Bath, & Beyond that works great for this) 2 inches apart.
· Bake 8 to 10 minutes or until light golden brown (I do 8, but your oven might be different). Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks.


* HIGH ALTITUDE: Decrease shortening to 1 cup, white sugar to ¾ cup, & brown sugar to 1 ¼ cup.

Busy night chicken & penne

up to 4 chicken breasts (for just my husband & me, I only use 1)
penne pasta
1/2 cup Kraft Light Italian dressing, divided
1/4 cup parmesan
broccoli cuts
red bell pepper, diced (I usually use about 1/3 of a pepper)

Cook the pasta.
Meanwhile, cut up the chicken into bite-sized pieces. Add 1/4 cup of the dressing to a saucepan; heat on medium-high until it just starts to bubble. Add chicken.
Cook chicken in dressing until cooked through; add broccoli & peppers & cook until tender. (If using frozen broccoli, add broccoli just after chicken.)
Drain water from pasta & return to pot. Add chicken mixture, parmesan, & remaining dressing to pot; stir well. Serve.

This dish takes hardly any time at all (10-15 min. if the chicken is thawed already), is low in fat & high in antioxidants, & the red & green of the veggies makes for great presentation!


This recipe comes from the Kraft Food&Family magazine.

Witch's Hat Calzones

This recipe is from Better Homes & Gardens.

1 3.5-oz. pkg sliced pepperoni
4 oz. cream cheese, softened (a lot)
1/4 cup parmesan cheese
2 8-oz. pkgs refrigerated crescent roll dough (total of 16 crescents)
1 egg, slightly beaten
1 Tbsp. water
pizza sauce, warmed

Toppings (optional):
parmesan cheese
Italian seasoning
red pepper flakes
black olives

Cut out designs in 6-12 slices of pepperoni. Jack-o-lanterns are pretty easy because the pepperonis are already round, but you can do stars, moons, triangles, etc. (If you have an hors d'oeuvres cutter, use it.)
Chop up remaining pepperoni.
In a small bowl, stir together cream cheese, pepperoni, & parmesan. Set aside.
Preheat oven to 425.
Lightly grease a large baking sheet; set aside.
Unroll packages of crescent dough; separate dough into individual triangles. (If you don't have a huge baking sheet, just do one package at a time.)
Place half of the triangles on the baking sheet.
Mix together the egg & water in a small bowl.
Brush the edges of the triangles with the egg mixture.
Place a heaping tablespoon of the pepperoni-cheese mixture in the center of each triangle.
Top with remaining triangles. Press edges together so they seal.
Pierce dough a few times with a fork to vent.
Brush dough with egg mixture.
Fold short edge up, forming a hat brim.
Decorate "hats" with some of the pepperoni shapes &/or olives & sprinkle with parmesan, Italian seasoning, &/or red pepper flakes.
Bake 8-10 minutes or until golden.
Serve with warm pizza sauce.

These look so cool, you have to see them for yourself! Your kids will love helping you decorate them.

Mummy Dogs

This recipe is from Better Homes & Gardens

12 hot dogs
1 package breadstick dough (12-count)
capers
ketchup
mustard

Preheat oven to 375.
Remove hot dogs from package & pat dry.
Unroll breadstick dough from package.
Stretch dough for each breadstick out to 12 inches & wrap around the hot dog, leaving some of the hot dog showing.
Press 2 capers into the breadstick dough for eyes. (Press hard; the capers don't stick all that well sometimes)
Place Mummy Dogs on a greased baking sheet & bake for 12 minutes or until breadstick dough is golden brown.
Serve with mustard & ketchup, especially if you can find the kind that are crazy colors!

These were a huge hit at the Bloomington University Ward Halloween Party. To see how cute these can be, watch the video!