If you are looking for an easy alternative to stuffed manicotti, this is the perfect recipe for you. Delicious Italian flavor in every bite!
12 lasagna noodles
1 pound lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (26-ounce)jar pasta sauce with herbs
1 (15-ounce) container ricotta cheese
1-1/4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F. Coat a 13×9-inch baking dish with nonstick cooking spray.
2. Cook the noodles according to package directions; drain. Lay the cooked noodles flat on waxed paper.
3. Cook the beef, onion and garlic in a medium skillet over medium-high heat, stirring occasionally until the meat is browned and crumbly; drain. Add the pasta sauce, bring to a boil over medium-high heat. Spread 2 cups of the sauce mixture in the prepared baking dish.
4. In a large bowl, blend the ricotta cheese and 1 cup of the mozzarella cheese. Spread about 3 tablespoons of the cheese mixture over each lasagna noodle.
5. Roll up the noodles tightly; place seam sides down over the sauce in the baking dish. Spoon the remaining sauce over the rolls; sprinkle with the Parmesan cheese. Bake 30 minutes or until the rolls are heated through and bubbly. Sprinkle with the remaining mozzarella cheese; let stand for 5 minutes before serving. Makes 6 servings.
A light and rich texture makes this chocolate cake perfect for everyday and special occasions alike. An excellent dessert for your holiday entertaining.
1/4 cup unsweetened cocoa powder
1/4 cup boiling water
2 cups sugar
1/2 cup (1 stick) butter, softened
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
5 egg whites
2 (16-ounce each) cans chocolate frosting
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. Combine the cocoa powder and boiling water in a small bowl and stir until the cocoa is dissolved.
3. In a large bowl, combine the sugar and butter. Beat with electric mixer until light and fluffy, 1 to 2 minutes. Add the cocoa mixture and beat 1 minute longer. Beat in the sour cream, vanilla and baking soda. Add the flour and salt; mix 1 minute more.
4. In a medium bowl, beat the egg whites until stiff peaks form, 2 to 3 minutes. Fold into the batter.
5. Spoon 1/2 the batter into each prepared cake pan. Bake 25 to 28 minutes or until a toothpick inserted into the middle comes out clean. Transfer to wire racks to cool. Cut each cake layer into 2 even layers for 4 total layers. Spread the frosting between the layers and over the top and side of the cooled cake. Makes 12 to 16 servings.
Enjoy this mouthwatering Italian bread, fragrant with garlic, herbs and Parmesan cheese, served warm from the oven.
2 cloves garlic
1-1/2 cups flat-leaf parsley leaves, lightly packed
1/3 cup walnut pieces
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon salt
1/3 cup olive oil
1 (1 pound) loaf Italian bread
1. Preheat the oven to 400 degrees F. Drop the garlic into a running food processor or blender and process until finely chopped. Add the parsley, walnuts, Parmesan cheese, basil and salt; process until the parsley and walnuts are finely chopped.
2. With the food processor or blender running, gradually add the oil. Process, scraping the side down occasionally, until the mixture is smooth.
3. With a serrated knife, cut the bread in half, horizontally. Spread the herb topping over the cut sides of the bread. Wrap each half loosely in aluminum foil.
4. Bake until the bread is heated through, 15 to 18 minutes. Unwrap the top of the bread and bake for 3 minutes longer. Cut each half into 2-inch slices. Serve warm. Makes 6 to 8 servings.
This delightful recipe from Betty Crocker has tender bites of chicken and vegetables covered in a rich Alfredo sauce and wrapped in flaky puff pastry; who could ask for anything more? YUM!
1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.
2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.
3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.
On really busy days I love making use of my slow cooker. This hearty, no-fuss, zesty beef stew is the perfect busy day recipe.
1 pound beef stew meat, cut into 1-inch pieces
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can pinto beans, rinsed and drained
1-1/2 cups water
1 (8 ounce) can pizza sauce
2 tablespoons medium pearl barley
1 tablespoon dried minced onion
2 teaspoons beef bouillon granules
1/4 teaspoon crushed red pepper flakes
1. Combine all the ingredients in a 3-quart slow cooker. Cover and cook on Low for 3-1/2 to 4-1/2 hours or until the meat is tender. Makes 6 servings.
This delicious recipe from Campbell’s is a great way to enjoy the wholesome goodness of eggplants and tomatoes fresh from your garden or farmer’s market!
Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil
1. Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.
2. Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.
3. Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.
Tart apples, brown sugar and cinnamon are the perfect combination in this simple and satisfying dessert! Delicious served warm with or without a scoop of vanilla ice cream!
2/3 cup all purpose flour
1/3 cup rolled oats
3 tablespoons granulated sugar
1/2 cup butter, softened
4 large Granny Smith apples, peeled, cored and sliced
2 tablespoons firmly packed brown sugar
1 teaspoon cinnamon
1. Preheat oven to 425 degrees F. Grease a 2-quart baking dish.
2. In a large bowl, combine the flour, rolled oats, granulated sugar and butter until crumbly: set aside.
3. Layer the apple slices in the prepared baking dish. Sprinkle the brown sugar and cinnamon over the apple slices. Sprinkle the crumble mixture over the top.
4. Bake for 20 to 25 minutes or until the crumble topping is lightly browned.
These easy-to-make great tasting enchiladas are sure to become a favorite of family and guests alike.
1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon ground cumin
1 cup frozen whole kernel corn, thawed
3/4 cup medium salsa
1 (15 ounce) can black beans, rinsed and drained
2 cups shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (10 ounce) can enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired
1. Heat oven to 350 degrees F. Spray an 11×7-inch baking dish with cooking spray. Heat oil in a 10-inch skillet over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from the heat.
2. Stack tortillas on a microwaveable plate. Cover with a paper towel; microwave on High for 1 minute to soften. Place 1/4 cup of the bean mixture along center of each tortilla. Roll up tightly; place seam sides down in baking dish. Spoon remaining bean mixture on top. Pour enchilada sauce over all, spreading to cover all tortillas. Sprinkle with the remaining 1 cup cheese.
3. Bake covered for 25 to 30 minutes or until cheese is melted and sauce is bubbly around the edges. Garnish with the remaining ingredients, if desired. Makes 10 enchiladas.