Monday, October 18, 2010

Zucchini Parmesan

 Saute onion garlic and zucchini in olive oil....

 Pour in pan, top with jar of sauce... top with 2 cups cheese...

Zucchini Parmesan
Adapted from the recipe found here
2 large zucchini, thinly sliced
1 large onion, diced
2 cloves garlic, minced
2 TBSP olive oil
1 16 jar spaghetti sauce
1-2 cups mozzarella cheese
Optional: mushrooms, fresh tomatoes, bread crumbs

Here's how it goes. Slice your zucchini.

Then the onion...

Heat the olive oil in your saucepan over medium heat,

Then add the onion, zucchini, and garlic.

Saute to desired tenderness. I prefer my zucchini to still have some crispiness when the dish is done, so once some of the zucchini slices started to show a hint of transparency, I took them off the heat.

Then spread the zucchini mixture into a 9x13 dish.

Pour spaghetti sauce on top:

And stir...

Sprinkle the cheese on top as the finishing touch,

And bake at 325 degrees for approx 20 minutes, or until heated through and cheese is bubbly. This time, I actually baked it at 350 for around 17 minutes.

Lasagna Rolls

saute the garlic and onion ... add in the meat...
add in half the basil and oregano..

mix up the filling and layer...

Lasagna Roll-ups

16 lasagna noodles
1 pound lean ground turkey
1 T olive oil
1 clove garlic
1/2 onion
                                                             2 can crushed tomatoes
2 egg
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
3 T fresh basil, chopped
3 T fresh oregano, chopped
1/2 cup shredded mozzarella cheese
1 tsp crushed red pepper flakes

Preheat oven to 350 degrees.  Heat a large pot of water to boiling over high heat.  When it reaches a boil, salt liberally and drop noodles.  Stir occasionally and cook to just al dente.  You want to leave them slightly more firm since you'll be baking the pasta.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and onion and saute for 2-3 minutes.  Add turkey and brown.  When almost cooked through, add tomatoes and reduce heat to medium low.  Simmer for about 15 minutes.  Add 1/2 the basil, oregano, and crushed red pepper flakes and stir to combine.

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and remaining basil and oregano and stir together.  Spray pan lightly with cooking spray.  Add enough sauce to lightly cover the bottom of the pan.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of meat sauce and roll up.  Place seam side down in pan.  Continue until you've used all the noodles.  Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes.  Bake approximately 20 minutes until cheese is melted and bubbly.

PHILADELPHIA Cheesecake with Sour Cream Topping

 Line baking sheet with foil..

 Mix sugar, butter and crumbs... press into the pan....cover the bottom...

 mix sugar, eggs, vanilla, 1 cup of sour cream....cream cheese..

 pour on top of crumbs... bake... 40 minutes..

make sour cream topping... bake 10 additional minutes..

slice strawberries... serve on top..

Kraft PHILADELPHIA Cheesecake with Sour Cream Topping


What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup  butter, melted
1-1/4 cups sugar, divided
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container  (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
4 eggs
2 cups  fresh strawberries, sliced

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.

Kraft Kitchens Tips

Healthy Living
Great news! You'll save 70 calories and 8 g of fat, including 6 g of saturated fat, per serving by preparing with margarine, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 1-1/2 cups finely crushed OREO Cookies for the graham cracker crumbs.
This was absolutely worth making, very easy cheesecake and tasted so rich and creamy! loved it, and I've had a lot of cheesecake in my life!

Candy Corn Cookies...

 Mix the batter... then separate into 3 equal parts.. color one part orange and the other yellow...

 start the layers....
 roll up... use flour or wax paper...

 cut into cookies... roll in sugar.. lay out... bake ..

Candy Corn Cookies

Recipe and Instructions:
1 cup sugar
1 cup softened butter
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 egg
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Mix 1 cup sugar, butter, milk, vanilla and almond extract, and egg.  Stir in flour, baking powder and salt. Color one part of dough with orange coloring; color another part of dough with yellow coloring.  Form all three dough parts into rounds and cover and refrigerate for at least one hour.  Heat oven to 350 degrees.

After refrigerating, roll each of the colored doughs into a long strip.  roll into a 5 inch by 24 inch strip;  you could vary this.  Trim the edges.

Then, combine the three strips.    Trim the edges.

Roll the dough up evenly and carefully.

Once it is rolled up, you can begin to cut it into slices of about one-half inch.   a bread knife worked really well for this job.  Before baking, sprinkle sugar on each cookie.

Bake at 350 for about 8 to 10 minutes.  Remove from cookie pans and place on cooling rack.

Saturday, October 16, 2010

Spice Pumpkin Cookies

 For the record... I only had sold pack Pumpkin, but the recipe called for pumpkin pie filling... so I'd get that... cause I added some pumpkin pie spice to the mix to make it taste more pumpkin pie-y.

 Mix cake mix and 15 oz can of pumpkin Pie filling...and 1 cup of chocolate chips...

 Preheat oven, bake for 14 minutes....

Easy Spice Pumpkin Cookies

1 box Spice cake Mix
1 15oz can of Pumpkin Pie Filling
1 cup chocolate chips

Mix ingredients together, bake at 350 for 12-15 minutes... 

batch makes about 40 small cookies... very easy and tastes great!~ My friend Kelly gave me this recipe for the blog, she really knows how to find a great recipe!

Friday, October 15, 2010

Quick Tostadas!

 Put tortillas on a pan, spread refried beans...

 put browned taco meat on top and then green onion....

 Put cheddar cheese on top and bake in oven... 10 minutes on 350.

Quick Tostadas

1 lb ground beef (browned and drained)
1 taco seasoning pack
4 tortillas
1 can refried beans
1/2 cup chopped green onion
1 cup cheddar cheese
taco sauce...
Sour cream for topping...

Brown the meat, add taco seasoning... Spread tortillas on a cooking sheet... preheat oven 350... spread beans, top with meat, taco sauce, onion, cheese... bake in oven 10 minutes until cheese melted... serve with Sour cream on top!

Pumpkin Filled Biscuits

 Split the biscuit in half... fill will a dollop of pumpkin pie filling...

 Put top on it and pinch the sides...

 Place in pan... put sugar on top of each one... roll each biscuit in sugar... you could add cinnamon if you'd like..

 I baked according to directions on biscuit package and topped with Pampered Chef Caramel sprinkles...

Pumpkin Filled Biscuits

1 can pre -made Biscuits
1 can pumpkin pie filling ( can be found by pie fillings in the baking isle)
1/2 cup sugar
1 tsp cinnamon

split biscuits in half and put a dollop of filling in... cover with tops and pinch the sides...dip in sugar and bake according to package directions...

Monday, October 11, 2010

"Northern" Chili

 Add the diced tomatoes, 2 cans of tomato sauce,  1 can tomato paste, then add in your browned meat, and your sauted onion and green pepper... finally add in the corn, salt and pepper and chili powder to taste....

Northern Chili

My friends husband calls my chili "northern" chili because he says that here in Texas, Chili means beans and meat... of course, I add more ingredients than that!  So... here is MY version of chili..:)

1 1/2 lbs of browned ground beef
2 cans diced tomatoes
2 cans tomato sauce
1 can tomato paste
1 can sweet corn
1 can kidney beans
1 green pepper, chopped
1 chopped onion
Chili powder, salt and pepper to taste
Cheddar cheese to top

Brown the meat, add to pot, add tomatoes, sauce, paste, corn, beans.  Saute the onion and pepper, add to pot. Add in 3 tablespoons of chili powder and then more to taste.  Salt and pepper and let simmer for an hour... or you can do it in a slow cooker for 3-4 hours.  Top with cheddar cheese... mmmmm, hopefully you will like this Northern Chili from this Northern girl!