Stuffed Shells with Meat Sauce

This recipe was from my very first cookbook.  Memories....  I thought it was delicious then, and I think it's delicious now.  It does have a meat sauce, but you can omit the meat if you'd like.  On the contrary, you can add some Italian sausage in addition to the hamburger for more meat.  :)  I'm more on the "more meat the merrier" side, but I was out of Italian sausage.  Shucks.   

 Stuffed Shells with Meat Sauce:
source: Best Recipes of the Great Food Companies

sauce:
1/2 c hamburger
1/2 onion, chopped
2 t minced garlic
15 oz tomato puree
6 oz tomato paste
1 t sugar
1/2 t black pepper
1 t basil
1 t salt

shells:
1 c broccoli
1 carrot
1/4 c chopped onion
1/2 lb ricotta
1 1/2 c mozzarella
1 egg, lightly beaten
1/4 c Parmesan cheese
2 t basil
Jumbo pasta shells, cooked and drained

Brown the hamburger and onion in a large saucepan.  Once it is browned, remove the grease.  Add the remaining sauce ingredients and let it simmer for 45 minutes (or however long it takes you to get the rest ready.

Preheat the oven to 350.

Start the water for the shells.  Once the water is boiling, add the shells and cook for the minimum time listed on the package. 

Meanwhile, combine the ricotta cheese, 1 c mozzarella cheesethe egg, and the Parmesan cheese.  Mix it all together.

 Place the broccoli, carrot, and onion in a food chopper and pulse until it's really small.   Add the vegetable mixture and basil to the cheese mixture. 

 Spread some of the marinara sauce on the bottom of the baking dish. 

 Scoop some of the cheese mixture into the cooked shells.  Isn't it amazing how I can hold the shell, spoon the stuff in, and take a picture?  Yeah.

 Place the stuffed shells into the baking dish.

 Top with more marinara.

 Sprinkle with the remaining 1/2 c of mozzarella.

 Bake, covered,  for 35 minutes. 

There you have it!  You can serve it with a salad, bread, or a vegetable side dish.  Pick your poison!  Only, don't serve poison to your family.  That is generally frowned upon by people- especially your family. :) 

Another perk to this meal is that you can add whatever vegetables your family likes: zucchini, spinach, mushrooms, asparagus, red pepper, or whatever else you'd like.  You can even omit the vegetables altogether and just stuff it with the cheese mixture.  Either way, it'll be tasty.  Also, if you want to speed up the dish, you can use jarred spaghetti sauce.

Caramel Fudge Sauce

Every time I have tried to make homemade hot fudge, I have been disappointed- until I tried this one.  Oh. My. Goodness.  I loved it.  And to make it better, it's fudge and caramel together.  It's like having Paul Simon by himself, which is wonderful, but adding the high pitched harmonies of Garfunkel makes the music better.  Well, the addition of Garfunkel's poofy afro helps, too.  Likewise, the addition of caramel makes this hot fudge gloriously wonderful. 

Caramel Hot Fudge:
Source: Taste of Home Chocolate Lover's Cookbook

12 oz evaporated milk
1 c sugar
dash salt
1 c butter
3 T dark corn syrup
1 c semi-sweet chocolate chips
24 caramels
1/2 t vanilla

In a medium saucepan, combine the first seven ingredients.  Stir over medium heat until the mixture is smooth and the caramels are melted.  Don't boil it. 

 Remove from the heat and add the vanilla.  Put the fudge sauce in a mixer and beat it on medium for five minutes.  Beat on high for two minutes.  Cool for 30 minutes before serving with ice cream.

Beating the sauce in a mixer does wonders to it.  It turns out so smooth and creamy.  I'll be making this fudge sauce for years and years to come.  Shoot- I'm even thinking of giving this stuff out as a Christmas present.  I think I'd take this stuff over a plate of cookies any day.  So, if you're on my Christmas delivery list, you just might get a jar of this tasty concoction.  Get your ice cream ready! And peanuts.  And whipped cream.  And a cherry.  :)

Waffles with Butter Pecan Syrup

I wasn't going to post this recipe, so I didn't take pictures of the process.  However, my husband ranted and raved about it, so I thought I'd add it on here.  This syrup was so good.  These waffles were crisp on the outside and tender on the inside.  Classic.  I feel bad for people that don't like waffles because they have only have Eggo Waffles.  No wonder they don't like them!  You shouldn't get complaints with these waffles   They are scrumptious. 

Buttermilk Waffles and Butter Pecan Syrup:
source: The King Arthur Flour Baker's Companion

Waffles:
2 large eggs
1 3/4 c buttermilk
1/2 c butter, melted and cooled
2 t vanilla
1 3/4 c flour
2 T sugar
2 t baking powder
1 t baking soda
1 t salt

In a medium bowl, combine the eggs, buttermilk, melted butter, and vanilla.  In another bowl, whisk together the dry ingredients.  Stir them into the egg mixture just until blended. 

Pour the better onto a greased waffle iron and cook until there is no more steam or until they are golden brown all around.

Butter Pecan Syrup:
1 c brown sugar, firmly packed
1/2 c water
1/4 c butter
1 c chopped pecans
1 c light corn syrup
1 t vanilla

Put the brown sugar, water, and butter in a saucepan and cook over medium heat.  Stir until the sugar dissolves and the butter melts.  Add the remaining ingredients.  Stir.  Once it's heated through, you can serve it on pancakes or waffles. 

Soy-Glazed Pork Tenderloin

When I lived in this tiny little townhouse about four years ago, I tried this recipe for the first time.  I was standing out on the back patio basting this pork, and I heard a few guys walking on the other side of the fence.  They were in the middle of a conversation, and one of them said, "D____! I don't know what that is, but it smells good!"  I couldn't help but to chuckle.  This is a really good recipe though.  Every time I have made it, the pork comes out moist and flavorful.  It's a good change of pace from hamburgers, hot dogs, and steaks. 

 Soy-Glazed Grilled Pork Tenderloin
source: BBQ USA by Steven Raichlen

1 1/2 lbs pork tenderloin
1 c soy sauce
1/2 c red wine vinegar
1 T vegetable oil
1 T minced garlic
2 t oregano
1 t cracked black peppercorn

Combine all ingredients (except tenderloin) in a large Ziplock bag.  Now you can add the pork tenderloin.  :)  Let it marinde for 4 to 12 hours in the fridge.  Flip it every couple of hours (unless you're sleeping) to evenly coat the pork.

 Prepare the grill for a two-zone fire.  Make one side on high and the other on medium. 

Drain the marinade from the bag into a sall saucepan and boil it for three minutes.  I'd imagine this kills all the bacteria from coming in contact with rare meat.  I was skeptical about this the first time I made it, but the few times I've made it, I've never had any problems.

 Place the pork on the high heat side of the grill.  Cook it for two minutes on each side.  Brushing with the reserved marinade each time you flip it. 

Once you've done the four sides, move the pork to the medium heat side of the grill.  Continue cooking the pork for two minutes on each side until it's done.  I think I did just 8 minutes longer.  For medium, it should be 160 degrees on the inside.  In my experience with cooking pork, if it is slightly pink on the inside, it will be fine.  When it's overcooked, pork gets gray and dry.  If it is cooked just right, it is very juicy and flavorful. 

 Remove the pork and let it rest for a few minutes.  Carve the pork by slicing it into slices against the grain of the meat. 

If you're really feeling crazy, you can make a foil pouch to use some wood chips.  Soak some mesquite chips in water for 30 minutes.  Place them in the middle of some aluminum foil and fold the sides over the the top.  You can either poke holes in the top with a fork or open the top to let the smoke come out.  Place the foil pouch on top of the heat source in the grill.  Turn the heat onto medium-low and let it go until you see or smell smoke.  Then, place the meat on the grill.  The wood chips will add an unbelievable flavor to the meat.

Ravioli with Alfredo Sauce

I got my first shipment of Winder Farms food on my doorstep on Friday morning.  I was as giddy as a school girl.  I got some whole milk in a glass bottle, and that was the creamiest, freshest milk I've ever tasted.  Anywho... back to this dinner.  As a part of my order, I got this cheese and basil ravioli.  I had never seen striped pasta, but I thought it looked great.  Anything with stripes is cool with me- American Flag, zebras, beach towels, rainbows, Yipes! Stripes! Fruit Stripes Gum!  Well, my friends, add Basil-Cheese Ravioli to the list of striped glory.  Then, to top it all off, I made homemade alfredo sauce, and it hit the spot.  This sauce was creamy and perfect in every way.  Except for calories and fat intake- we won't go there.  Just savor the flavor of the creamy alfredo.

Alfredo Sauce:
source: The America's Test Kitchen Family Cookbook
serves 6 to 8

2 c heavy cream
salt
2 T unsalted butter
2 oz grated Parmesan cheese (1 cup)
pinch nutmeg
pepper
1/4 t garlic powder

Put the cream into a saucepan over medium heat and cook for about 8 minutes- stirring frequently.  Let the water cycle (or cream cycle in this case) work its magic.  After the 8 minutes, you should have about 1 1/2 c of cream left.  Why you don't just use 1 1/2 c of cream to start, I'll never know.  Remove from the heat and cover.

Prepare whatever pasta you'd like to use: Ravioli, tortellini, fettucine, or whatever...

Add the butter, Parmesan cheese, nutmeg, and garlic powder.

 Add a little freshly ground pepper.  Stir to combine. 

 Once your pasta is ready, drain it, and place it on a plate.  Spoon the alfredo sauce over the top.  I sprinkled on some mozzarella cheese and parsley.  It was lovely and delicious and all was right with the world. 

Even Emma and Owen- my picky, adorable little children scarffed this down.

Better than Olive Garden Salad

When we would go up to Utah to visit my husband's grandparents, all the family would discuss where to to go for dinner.  I'd always want to go to Fuddruckers or this really good Mexican restaurant.  Where did we always end up going?  Olive Garden.  Now, I used to love the place.  I love their salad and the breadsticks dipped in Alfredo. Mmmm... I'm not too keen on the rest of their dishes though.  The past few times I've eaten there, I've gotten some nasty gritty chicken and fatty parts on meat.  eww!  Back to the salad though... Yum!  I love it.  Well, when I was a substitute teacher back in the day, I bought a cookbook that was compiled by teachers, staff, and students in the school.  This was one of the recipes, and for me, it made the 10.00 totally worth it.  It's so easy, and it's the closest recipe I've found for the salad dressing.  Eat it up! 

Better than Olive Garden Salad
source: Estes McDoniel Cookbook

1 head romaine lettuce, torn
1/2 of a red onion, thinly sliced
1 carrot, shredded
1/4 of a purple cabbage, shredded
1 c black olives
croutons
1 tomato, chopped
pepperoncinis
parmesan Cheese

dressing:
1/4 c Newman's Own Family Italian Dressing
1/4 c pepperonicini juice (from the jar with the pepperoncinis)

Combine the dressing ingredients and stir to combine.  Make sure you shake the Italian dressing before pouring it.

Add the salad ingredients in a large bowl.  Drizzle about 1/2 of the dressing on the salad and toss it.  Add more dressing if you'd like.  Some people drench their salad.  Others like it light on dressing.

Sprinkle on the Parmesan Cheese.

Fudgy Chocolate Cake

My in-laws came to visit a few months back, and I made this cake as dessert one of the nights.  They just ranted and raved about it.  It's everything that a good chocolate cake should be.  The great thing about this cake is that it goes into a crock pot four and a half hours before you eat it.  The flavor is great, and it is so easy to make.  Do you see that shiny topping on the cake?  That is just like fudge, but it is just a little undercooked cake batter that gathers on the top of the cake as it cooks in the crock pot.  Plop some ice cream onto this bad boy, and you have a fancy pants dessert that took about 3 mintues to get ready.  This is perfect when you've got company and have a big dinner to get ready.  This is a no hassle, worry-free dessert. 

 Chocolate Fudgy Cake:
18 3/4 devil's Food Cake
3.9 oz pkg instant chocolate pudding mix
16 oz container sour cream
3/4 c oil
4 eggs
1 c water
6 oz chocolate chips
vanill ice cream

Beat 6 first ingredients on low in a mixer for 30 seconds.  Increase speed to medium and beat for 2 minutes. 

 Pour the cake batter into a lightly greased 4 quart crock pot.  A couple other people made this in a bigger crock pot, and it still turned out.  I think it might take an hour less though. 

Stir in the chocolate chips. 

 Here is the finished before product.  Put the lid on and cook on low for 4 hours or until the edges are set and the center is soft.  Let it sit for 20-30 minutes without removing the lid.

 Here is a picture about an hour after it was done.  You can see the puddle of fudge in the middle. 

 Serve it up in bowls with a large scoop (or two, or three) of vanilla ice cream.  Let the moans and groans begin.  This cake is wonderful.

Chicken Enchiladas with Green Chile-Cilantro sauce

I'm in love with Mexican food.  I just going to put that out there.  If there's ever a time when I don't plan a menu in advance, I usually fall back on Mexican food.  I found this recipe in the most recent Taste of Home magazine.  It was the grand prize winner for "The New Southwest" contest.  I couldn't pass up giving it a try.  I'm glad I tried it.  Holy tortilla filled with seasoned chicken and topped with a delicious sauce.  I could think of a few people off the top of my head that would not touch these with a ten foot pole.  They aren't the most traditional enchiladas.  They are far different that the "mormonchiladas" that use cream of something soup and sour cream as a sauce.  My husband has banned those from our house.  :)  And yes... I came up with that term.  Anyone who is Mormon and is reading this should be laughing because every Mormon has made those enchiladas.  You know of which enchiladas I speak of... I like these a million times better. 

 Chicken Enchiladas with Green Chile-Cilantro sauce
source: Taste of Home magazine April and May 2011

1 1/4 c frozen corn, thawed
4 oz chopped green chilies
1 c fresh cilantro
1/3 c heavy cream
1/4 t salt
1/4 t pepper

enchiladas:
2 chicken breasts
1/3 c onion
1 garlic clove, minced
1 T olive oil
3/4 c salsa
1 T cornmeal
2 t chili powder
1 1/2 t cumin
1 t oregano
1/8 t salt
1/8 t pepper
6 corn tortillas
1 1/4 c cheddar or Colby-Jack cheese
1/4 c sliced black olives

For the sauce, combine all the ingredients in a blender and mix until it's blended.    Set aside.

Cook the chicken in a skillet over medium heat until it's cooked through.  Remove from the pan and shred it.  The original recipe used ground turkey, but I'm not a big fan of that so I used shredded chicken. 

Once it's shredded, return it to the pan and saute it with chopped onion for a few minutes.

 Add the salsa, corn meal, spices, and salt and pepper.  I added some chopped cilantro. 

 Stir it up, and you'll get this wonderfully seasoned chicken without using a taco Seasoning packet.  I can't even pronounce half of the ingredients in that stuff.

 Place three of the corn tortillas in between two damp paper towels and heat them for 30 seconds.  This will make it so the tortillas won't break when you're rolling them.  You can use flour tortillas to avoid this problem, but we like corn tortillas a bit better.  Place some of the chicken mixture down the center of the tortilla and top with some shredded cheese.  Roll it up and stick it seam side down in a greased baking dish.

 Spoon some of the sauce over the tops of the enchiladas.  Sprinkle with some more cheddar cheese and top with invisible black olives.  ok- they aren't invisible.  You got me this time.  I just forgot to take a picture when they were on there. 

Cover and bake them in a 350 degree for 30 minutes or until the cheese is melted.  Remove the foil cover and bake for 10 minutes more. 

I know they look frightening.  Trust me on this one... You've just got to try them.  I served them with sweet heat salsa.  Andy said that they just might be his new favorite enchiladas.  I might just have to agree.

ok- I have to finish watching Indiana Jones and the Last Crusade.  Blogging is impossible with this movie on.  Farewell!

Chocolate Chip Butter Cookies

It seems as though every Sunday night, I get the craving for something fattening and filled with sugar.  This past Sunday, I found these little morsels in a cookbook that I borrowed from the library.  Good Golly Miss Molly!  This recipe is a keeper!  They have a buttery taste and a texture that melts in your mouth.  They aren't chewy like regular chocolate chip cookies, but they are a little taste of Heaven.  They're easy to make as well with only 5 ingredients.

 Chocolate Chip Butter Cookies
source: Taste of Home Chocolate Lover's Cookbook

1 c butter (no substitutes)
1/2 t vanilla
2 c flour
1 c powdered sugar
1 c semi-sweet mini chocolate chips

Melt the butter in the microwave and let it cool.  Stir in the vanilla.

 Combine the flour and sugar in a large mixing bowl.  Add the butter. 

 Stir until it turns into coarse crumbs.  Add the chocolate chips.  The dough will be very crumby.  Use your hand to take a small handful of dough and form into a ball.  You'll have to squeeze the dough as you form it into a ball so it won't crumble while it bakes. 

 Flatten the cookies with the palm of your hand.  Bake in a 375 for 12 minutes.  They'll come out looking like they went in. 

They'll stay good for days.  Your loved ones will thank you for these.  :)

Garlic Bubble Loaf

When I mention the word bubble, don't pleasant thoughts come to mind?  Blowing bubbles with kids on a beautiful Spring afternoon, wrapping yourself in bubble wrap and rolling down a large hill, playing Bubble Bobble for hours until you finally beat that nearly impossible last level, soaking in a bubble bath while the kids pound on the door to ask you if they can have a popsicle.  Well, this lovely little garlic (another wonderful thought provoking word) bubble loaf is just one more thing to add to that list.  In addition, this is so easy to make, and everyone will love it.  The best part for all the yeast-fearing folk?  This uses Rhodes frozen rolls, so you don't have to make the dough.  No more excuses to use Pillsbury biscuits.

Garlic Bubble Loaf
source: Taste of Home 5 ingredient Cookbook

frozen Rhodes rolls- 11
1/4 c butter
1 t dried parsley
1/2 t garlic powder

Thaw the frozen Rhodes rolls.  I placed mine in a Ziplock and set it in warm water water until they were thawed.

Melt the butter in a bowl and add the parsley and garlic powder.

 Dip the rolls in the butter.

 Place them in a greased 8x3 1/2 loaf pan.  I did 8 on the bottom and three on top.

 Put some water in a microwave safe bowl and bring to a boil.  Place the loaf pan in the microwave with the boiling water.  Let it rest for one hour or until double in size. 

Preheat the oven to 350.

 Bake for 30 minutes.

 Flip the pan over with a hot pad to release the rolls.  Serve on a plate. 

These just fall right apart when you pull one off.  Mmmm... Mmmm... Good.