Baked Manicotti

Adapted from: My Kitchen Cafe

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

Skillet Chili Mac with Corn and Green Chile's

Adapted from: My Kitchen Cafe

1 tablespoon vegetable oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lime Slush

Adapted from: Aunt Tina

5 Cups Sugar
1 Large package Lime Jello
12 Cups Water
1 Large Can of Pineapple Juice (the really big can)
2 Liters Lemon Lime Soda

Mix: Sugar, Lime Jello and 3 cups water in sauce pan and bring to a boil for 3 to 7 minutes or until sugar is dissolved.

Add:
1 Large can Pineapple Juice
9 Cups water

Freeze in large zip lock bag (I use two bags) until hard slush. When ready allow mixture to set at room temperature for about one hour. (only need to do this if it's frozen hard) Break apart and pour in the two liters of lemon lime soda

Ice Cream Sandwich Cake

Adapted from: Delightfully Delicious



1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches

-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers.

-Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
FREEZE 4 hours.

Springy Shells

Adapted from: Pioneer Woman Cooks

16 ounces medium pasta shells (or other short pasta)
1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
1/2 pound broccoli, cut into small florets
1/2 pound zucchini (about 1 medium zucchini), diced
1/2 cup frozen peas
3 green onions, sliced (white and light green parts)
3 cloves garlic, minced
4 tablespoons butter
2 tablespoons olive oil
20 to 22 ounces whole milk ricotta cheese
2 eggs
1/2 teaspoon salt
freshly ground black pepper
1 1/2 cup Parmesan cheese, grated
Extra olive oil, for drizzling

Cook pasta until extremely al dente—with still quite a bit of bite.
Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, and some crusty French bread

Rhubarb-Cherry Jam

6 cups Rhubarb cut up
4 cups White sugar
1 Can Cherry Pie filling*
1 3 oz Cherry Jello*

-Mix Rhubarb and sugar-let stand overnight or for several hours. Boil Mixture for 10 minutes and add Pie filling then bring back to a boil. Remove from heat and add Jello and stir until dissolved. Put into sterilized jars and seal.

*You can use any pie filling you want just add flavored Jello to match to get different flavored Jam.

Macaroni and Cheese

Adapted from: Clark Wolf

1 Yellow Onion, Chopped
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 Tablespoon Dijon Mustard
12 Ounces grated extra sharp aged White Cheddar (Or just use Sharp Cheddar)
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Hot Pepper sauce
8 Ounces Corkscrew Pasta
2 Tablespoons grated Parmesan Cheese

*Heat oven to 400
*In a large saucepan, cook the onion in the butter over low heat until the onion is soft but not browned. (about 7 minutes) Stir in the flour. Remove from heat and whisk in the milk. Return to medium heat and cook, stirring, until the mixture begins to thicken. (about 10 minutes) Remove from the heat, stir the mustard and 2 1/2 cups of the cheddar, salt, pepper, nutmeg and hot pepper sauce.
*Meanwhile, cook the pasta according to package directions. Drain but do not rinse. Stir immediately into the cheese sauce until well blended.
*Spoon the mixture into and 11x7 baking pan or oval gratin dish. Top with remaining Cheddar and the Parmesan. Bake until the mixture is bubbling and golden, about 30 minutes.

*Optional:Sprinkle crushed croutons on last 10-15 minutes of baking time