Three-Cheese Manicotti

Ingredients:
•1/4 cup chopped onion
•1 clove garlic, minced
•1 tablespoon cooking oil
•1 14-1/2-ounce can tomatoes, cut up
•1 8-ounce can tomato sauce
•1 teaspoon sugar
•1 teaspoon dried oregano, crushed
•1/4 teaspoon dried thyme, crushed
•1 small bay leaf
•8 dried manicotti shells
•2 beaten eggs
•2 cups shredded mozzarella cheese (8 ounces)
•1-1/2 cups ricotta cheese or cream-style cottage cheese
•1/2 cup grated Parmesan cheese
•1/2 cup snipped fresh parsley
•1/2 teaspoon dried oregano, crushed
•Dash pepper
Nutritional Information:
Carbohydrate: 21g, Sodium: 586g, Fiber: 1g, Cholesterol: 88mg, Total Fat: 14g, Calories: 284, Protein: 19g.

Steps:
1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.

2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.

3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.

4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.

5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.

6. Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.


Related Links:

Five-Spice Pecan

yield: Makes 2 cups


4 teaspoons vegetable oil
2 tablespoons plus 1 teaspoon dark brown sugar
4 teaspoons water
1 1/2 teaspoons five-spice powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups pecan halves
1/4 teaspoon kosher salt



Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.

Potato Latkes

Makes 6

Ingredients
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil for frying
Directions
1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2.In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Mexiican Chocolate Cookie

Mexican Chocolate Icebox Cookies with Dulce De Leche Filling
For this dessert, two chocolate cookies surround a filling of dulce de leche, a caramel sauce popular in Central and South America.



Ingredients:
•3/4 cup butter, softened
•1 cup sugar
•3/4 cup Dutch-process cocoa powder
•1/2 teaspoon ground cinnamon
•1/4 teaspoon salt
•1/4 teaspoon cayenne pepper
•1 egg
•1-1/2 teaspoons vanilla
•1-1/4 cups all-purpose flour
•1/2 cup jarred or canned dulce de leche*
Steps:
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in flour.

2. Divide dough in half; cover and chill 1 hour or until dough is easy to handle.

3. Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or waxed paper and chill about 4 hours or until dough is firm enough to slice.

4. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheet.

5. Bake in the preheated oven for 12 to 14 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

6. Spread a rounded tablespoon of dulce de leche on the bottom flat side of each of half the cookies. Top with remaining cookies, flat sides down, pressing together lightly. Makes 24 sandwich cookies.

7. Do not substitute dulce de leche ice cream topping.

8. Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days. Or freeze unassembled cookies for up to 3 months. To serve, thaw and assemble cookies as directed in Step 7.

Butterscotch Pudding

Ingredients:
•1 cup packed light brown sugar
•1/4 cup cornstarch
•1/4 teaspoon salt
•4 cups half-and-half or light cream
•5 egg yolks, lightly beaten
•1/4 cup butter, sliced
•2 teaspoons vanilla extract
Nutritional Information:
Carbohydrate: 38g, Sodium: 182g, Cholesterol: 189mg, Total Fat: 23g, Calories: 373, Protein: 5g.

Steps:
1. In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in the half-and-half.

2. Whisk constantly over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Gradually whisk about 1 cup of the hot mixture into egg yolks. Add egg yolk mixture to mixture in pan. Bring to a gentle boil; reduce heat. Cook and whisk constantly for 2 minutes more. Remove from heat and whisk in butter and vanilla until blended. Pour pudding into a large bowl. Cover surface of pudding with plastic wrap. Refrigerate 4 to 5 hours or until well chilled.

3. Remove plastic wrap and stir. Spoon into dessert dishes. Makes 8 servings.

4. Top pudding with a chopped chocolate-covered English toffee; or with homemade or purchased soft cookies, crumbled (such as oatmeal, chocolate chip, molasses or desired cookies) and dried cherries. Or combine 1/3 cup goat cheese, 1/4 cup creme fraiche, and 1 tablespoon sugar; top with a dusting of freshly grated nutmeg.

Sunrise Country Sausage Casserole

8 large eggs
2 cups milk
1/2 breakfast sausage
Cooking spray
5 slices sourdough bread - cubed
2 cups frozen shredded potatoes
8oz cheese - grated
1/2 each diced bell pepper and green onion

Preheat oven to 350
Mix eggs and milk
Cook sausage until browned, crunbled and drained
Spray 13X9 pan with cooking spray.
Layer bread cubes, potatoes, sausage, cheese, peppers and onions
Pour egg mixture into baking dish.
Cover and bake 35 min; uncover and bake 10 min or until center is set
Let stand 5 min

Almond Triangles - from Judy Gray

1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, softened
1 tsp vanilla
2 eggs, separated
2 cups flour
1/4 tsp salt
2 T water
2 cups shopped toasted almonds
2 oz unsweetened chocolate, melted and cooled

Heat oven to 350
Mix sugar, butter, vanilla and egg yolks
Stir in flour and salt
Press dough into two ungreased rectangular pans 12X9X2, with your hands
Beat eggs whites and water
Brush over dough.
Sprinkle with almonds, press lightly into dough
Bake about 25 min until light brown; cool 0 min
Cut into 3 inch squares, cut each square diagonally in half making triangles
Immediately remove from pan, cool. Drizzle with chocolate.
Let stand about 2 hours until chocolate sets

Cranberry Almond Scones

2 1/2 cups all-purpose flour
2/3 cup sugar
1/2 tsp salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter frozen (no substitutes)
1 cup chopped dried cranberries
1/2 cup sliced almonds
3/4 cup buttermilk
1 tsp almond extract

Directions
Combine the dry ingredients in a bowl.
Grate butter using course setting, mix in until mixture resembles coarse crumbs.
Add cranberries and almonds.
Stir in buttermilk and almond extract just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times.
Divide in half. Pat each into an 8-in. circle.
Cut into eight wedges.
Place 1 in. apart on ungreased baking sheets.
Bake at 400 degrees F for 15-18 minutes or until lightly browned.
Remove from pans to wire racks.

Glaze with cream cheese frosting thinned with milk plus 1/4 tsp almond extract
Sprinkle with course sugar

Hamburger Steak with Onions

Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
3 tablespoons all-purpose flour
2 cups prepared Lipton's onion soup (package makes 4 cups so you will have some left.)

Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 6 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.

Gradually mix in the onion soup. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

White Chocolate Oreo Truffles

Ingredients:
1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed
1 8-oz. pkg. cream cheese, softened
1 lb. white baking chocolate, melted
Nutritional Information:
Carbohydrate: 13g, Cholesterol: 7mg, Total Fat: 7g, Calories: 115, Protein: 2g.

Steps:
1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.