Three Cheese Pasta Bake

1 can Campbell's condensed Cheddar Cheese Soup
3/4 cup milk
1/4 tsp. pepper
1 cup shredded mozzarella cheese
6 cups cooked mostaccioli or ziti (about 3 cups dry)
2 tbs. grated Parmesan cheese
2 tbs. dry bread crumbs (I use more bread crumbs)
1 tbs. margarine or butter - melted.
Opt. Fresh parsley and tomato slices for garnish on top

- Cook noodles according to package
- In a large bowl combine soup, milk, and pepper. Stir in mozzarella cheese. Add mostaccioli and toss gently to coat. Spoon in to a 2 quart baking dish.
- Sprinkle Parmesan cheese over pasta mixture. In a small bowl combine bread crumbs and margarine. Sprinkle crumb mixture in rows over cheese.
- Bake at 375 degrees for 35 minutes or until hot and bubbling. Garnish with parsley and tomato if desired.

Crepes

1/2 cup flour
3 large eggs
1 cup milk
1 tbs. olive oil
1/2 tsp. kosher salt butter

-Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
-Heat a 10 inch nonstick skillet over medium heat. Add some butter and spread it around the pan with a brush or the corner of a towel. Add 1/4 cup of the batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
-Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the using your fingers or wooden spoon. Cook for 30 seconds on the second side then slide onto a plate. Keep warm while you repeat the procedure with the remaining batter. Crepes can be stacked 1 atop the other for storage.


Options for filling a crepe is endless but here is a few ideas:
Mushroom and Cheese Crepes:
Spread 1 tsp. condensed cream of mushroom soup onto a crepe. Add 2 tbs. sauteed mushrooms and 1/4 cup shredded Swiss cheese. Fold and heat in a lightly buttered pan until the crepe is slightly crisp and the cheese is melted.
Banana-Chocolate Crepes:
Spread 2 tbs Nutella or other chocolate-hazelnut spread (or chocolate icing)onto each crepe. Cover with 6 or 7 thin slices of banana. Fold crepe in thirds forming a wedge shape. Serve dusted with powdered sugar and/or cocoa powder
Hot Apple Crepes:
Saute 2 peeled, sliced Rome or Golden Delicious apples with 1 tbs. sugar in 2 tbs. butter until browned. Spoon apple mixture into 4 freshly-made crepes. Fold in half.

Spinach Manicotti

8-10 Manicotti shells
5-6 ounces fresh Spinach leaves - washed
1 pound Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg - beaten
1/2 tsp. salt
1/4 tsp. pepper
2 cups Tomato sauce
1/2 cup shredded Mozzarella cheese

-Cook the manicooti shells according to the package directions. Pick the stems from the spinach leaves. Steam or saute spinach until just wilted. In a large bowl, combine the ricotta, Parmesan, egg, salt, and pepper - Stir in the spinach.
-Heat the oven to 350 degrees. Stuff the shells lightly (easy with pastry bag or a spoon) Line them into a lightly greased 8x11 baking dish. Pour the sauce all over and sprinkle with mozzarella cheese. Bake uncovered 30-40 minutes or until bubbly in the middle.

Note:You can use the filling for jumbo stuffed shells, cannelloni, or other stuffed baked pastas.

Peppermint Pattie Poke Cake

Cake:
1 box Betty Crocker super moist triple chocolate fudge cake mix
And the water, vegetable oil and eggs called for in cake mix directions

Filling:
1 box (4 serving size) white chocolate instant pudding and pie filling mix
2 cups milk
1/2 tsp. peppermint extract

Frosting:
1/4 tsp. peppermint extract
1 container Betty Crocker Whipped milk chocolate frosting
3/4 cup coarsely chopped chocolate-covered peppermint patties(about 8 york peppermint patties pieces)

-Heat oven to 350 degrees. Make cake as directed for 13x9 pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with the handle of wooden spoon.
-In a medium bowl beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely and refrigerate about 2 hours or until chilled.
-Stir 1/4 tsp. peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties.

Tomato Brushetta

Adapted from:Rachel

1 jar pesto sauce
4 tomatoes - diced
1 onion chopped - if you don't like white onions you can use green onions just try to equal the amount with a white onion
3-5 garlic cloves chopped (depends on your taste to garlic)
1/3 cup olive oil
1 loaf of Italian bread (the skinny loaves and cut in to 1" slices)
Salt and Pepper to taste

-Mix the pesto sauce, tomatoes, onion, and garlic in a bowl and slowly add in the olive oil and mix well. Let sit for 20 minutes
-Toast the bread slices with a toaster or with the broiler in your oven - just watch and make sure they are lightly toasted.
-Then place each slice of bread on a cookie sheet and top with a spoonful of the mixture and top with cheese if you would like and put in your oven under the broil for just a minute until the cheese is melted.

Cilantro and Garlic Zucchini Pizza - From Picky Palate

2 Tablespoons extra virgin olive oil
1 medium zucchini
1 medium yellow squash
2 cloves garlic, minced
Pinch of kosher salt and black pepper
¼ Cup finely chopped fresh cilantro leaves
Lightly toasted whole wheat English Muffins, split
Pizza sauce
Shredded mozzarella cheese

1. Preheat oven to 425 degrees F. Heat oil in a medium sauté pan over medium heat. When hot, add zucchini and squash. Cook and stir for 3 minutes then stir in garlic and season with a pinch of salt and pepper. Cook for another minute then stir in cilantro leaves. Reduce heat to low.

2. Place lightly toasted English muffins onto a baking sheet. Spoon pizza sauce (or crumbled goat cheese as in first picture), over each muffin then top with a spoonful of cooked zucchini. Top with shredded cheese and bake for 6-9 minutes, or until cheese is melted and crust is crisp.

Mini Deep dish pizzas (from Rachael Ray)

1 can biscuits, such as Pillsbury brand
Cooking spray, for the muffin tin
1 cup mozzarella cheese, shredded
1 cup tomato sauce


-Preheat oven to 400°F.
-Spray each muffin tin with cooking spray
-Cut the biscuits horizontally into three equal discs. Press them into the cups of a sprayed muffin tin, pushing in on the corners and making sure they go all the way up the sides. Place in the oven and bake until golden brown, about 8-10 minutes.
-While the biscuits are baking heat any toppings you might want on the mini pizzas - like spinach, or artichokes, or veggie crumbles.
-Take muffin tin out of the oven and fill each pizza crust with about a tablespoon of sauce, a tablespoon of any mixture you want on your pizzas, and a sprinkle of cheese. Place under the broiler until light brown and bubbling.

Homemade Black Bean Veggie Burgers

1 (16oz)can black beans - drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion cut into wedges
3 cloves garlic, peeled
1 egg
1 tbs. chili powder
1 tbs. cumin
1 tbs. thai chili sauce or hot sauce
1/2 cup bread crumbs

-If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
-In a medium bowl mash black beans with a for until thick and pasty.
-In a food processor finely chop bell pepper, onion, and garlic and then stir into mashed beans
-In a small bowl stir together egg, chili powder, cumin, and chili sauce.
-Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
-If grilling place patties on foil and grill about 8 minutes on each side. If baking place patties on baking sheet and bake about 10 minutes on each side.

Creamy Corn and Potato Chowder

1 1/2 cups 1% milk
1 (15-17oz can) cream style corn
8 oz frozen O'Brien Potato's
1 tsp. salt
1/4 tsp. pepper

-In a large pan combine all ingredients cover and bring to boil on med-high. Reduce heat to med-low un-cover and stir to break up potatoes. Simmer un-covered for 8-10 minutes or until thickened, stirring often. Serve and sprinkle with cheddar cheese and fresh chopped chives if you like.

Spicy Beans with Coconut Milk

Adapted from Gene

1 Sweet Onion - chopped
2 Cloves of Garlic - minced
2 Tablespoons Thai Red Curry Paste (it's in the Asian section at stores)
2 Cans (15 ounce each) Kidney Beans - rinsed and drained
1 Can (14 1/2 ounces) diced Tomatoes - undrained
1 Can (13 1/2 ounces) Coconut Milk (also found in Asian section at stores)
1 Tablespoon sugar
1 Teaspoon salt
Zest and juice from 1 lime
2-3 green onions chopped
Fresh Cilantro chopped

Melt a little butter in and saute onion about 5 minutes until soft. Add garlic and cook 1 minute. Then stir in beans, tomatoes, coconut milk, sugar, salt, lime zest and juice. Heat mixture to boil and then reduce heat to a simmer and cover and let simmer for 30-35 minutes stirring occasionally. Top each serving with some fresh chopped green onions and fresh cilantro.

Rice and Bean Casserole

1 15 ounce Pinto Beans
1 cup uncooked white rice
1 can (15.5 ounces) Corn (undrained)
1 1/2 cup Water
1 1/2 cup Salsa
1 cup cheese shredded

Mix all ingredients except the cheese. Put into a 9x13 casserole dish. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Make sure all liquid is absorbed and rice is tender. Sprinkle with cheese and return to oven until cheese is melted. Serve with flour tortillas and tortilla chips.

Summer Time Pasta

2 cups penne pasta
1/3 cup finely chopped onion
1 small summer squash
1 small zucchini
1/2 cup mushrooms
1 tsp. garlic minced
3 tbs. butter
1 tbs. flour
1/2 tsp. salt
1/4 tsp. parsley
1/4 tsp. dried thyme
1/4 cup heavy whipping cream

-Cook pasta according to package
-Saute onion, squash, zucchini, mushrooms, and garlic together
-In a bowl whisk flour, seasonings and whipping cream until smooth. Then add sauce and pasta into pan with veggies and cook in skillet for 2-3 minutes until all is mixed well.

Zucchini Casserole

2 tbs. butter
1 large sweet onion chopped
4 cups sliced zucchini
1 garlic clove minced
2 tbs. mild canned green chilies
2 tbs. hot water
1 (15oz can) cream of corn
1 cup sharp or medium cheese
4 eggs beaten
1 tbs. fresh parsley
Salt & Pepper to taste

- Pre-Heat oven to 350 degrees
- Saute onion in butter on medium high until soft (5-10 minutes) Add in zucchini, garlic, chilies and water and mix well. Reduce heat and cover for 10-15 minutes until zucchini is soft. Stir often to prevent sticking.
- In a large bowl mix corn, 1/2 cup of cheese, eggs, parsley, salt and pepper to taste.
- Combine all together and put in to 1 1/2 quart baking dish and sprinkle with remaining cheese and bake for 45-50 minutes

Ravioli Lasagna

1 jar (26 oz) triple mushroom pasta sauce
2 bags (13 oz each) cheese ravioli thawed
1 1/2 cups shredded cheese (Italian blend)

-Pre-Heat oven to 375 degrees
-Pour sauce in bowl and add 1/2 cup water.
-Coat 8x10 dish or smaller if you want more layers
-Pour 1 cup sauce in dish and spread evenly
- Lay 20 ravioli's flat side up
-Pour 3/4 cup sauce over noodles and then sprinkle with 1/2 cup of cheese
-Repeat layers then cover with foil that has been sprayed with nonstick spray
-Bake for 1 hour then take out pull foil off and bake for 5-10 minutes

"Souper" Creamy Fettuccine Alfredo

Adapted from: My mom

8 oz. uncooked fettuccine noodles
1/4 cup butter
1 can Cream of Mushroom Soup
1 cup Sour Cream
3/4 cup Milk
1/2 cup Mozzarella cheese
1/2 cup Parmesan cheese
1/1 tsp. Garlic powder
1 tsp. salt
1/8 tsp. pepper

-Cook noodles according to package - drain and stir in butter
-In a sauce pan stir together mushroom soup, sour cream, milk, cheeses, garlic, salt and pepper. Heat sauce on low until hot - not boiling. Mix into buttered noodles and serve.

extra: very good with steamed veggies like - carrots and broccoli

Spicy Mac & Cheese

8 oz. elbow noodles
1 cup broccoli florets
4 tbs. butter
2 tbs. flour
2 cups 1% milk
1 1/2 cup Sharp cheese
1/2 cup Gruyere cheese (optional)
1/4 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. cayenne pepper
3 pieces of bread torn into bite size pieces

-Pre-Heat oven to 350 degrees
-Cook pasta according to package directions
- Steam broccoli until tender and set aside.
-Cheese sauce: Melt butter in a medium sauce pan and add in flour. Stir until smooth. Add milk and stir constantly on medium heat until thickened. Add 2 cups of cheddar cheese and the Parmesan cheese. Stir until smooth. Add salt and cayenne pepper. If sauce is too thick, add 1/2 cup more milk. If sauce seems to thin, add more cheese.

Combine pasta, broccoli, and cheese sauce in a 8x9 pan. Bake at 350 for 15. Remove from oven and top with bite size bread pieces and the remaining 1/2 cup of cheddar cheese. Continue to bake for another 10-15 min or until bubbly