Stuffed Shells

1 pkg Jumbo Shells & 1 bottle of tomato sauce or if you want to make your own see easy recipe below.

Pasta Cooking Instructions: Cooked Shells in boiling water until El Dente (not cooked all the way through).Then pour into a strainer and run under cold water, this will help stop the cooking process. The Shells will continue to cook in the oven later.

Filling Ingredients & Instructions:

Lrg Container of Ricotta cheese
1 pkg Frozen Spinach defrosted & strained of water
1 Egg
Optional: 1 tsp minced garlic or 1 tsp of garlic salt

In a large bowl combine the above ingredients. Stuff the shells.
Cover the bottom of a casserole dish with sauce. (This will make more
than a casserole dish so you may need 2 or 3. I usually freeze some too.)
Place the stuffed shells on top of sauce and then add more sauce on top. Cover dish and bake
on 375 degrees for 30 mins or until the sauce starts to bubble.

Easy Tomato Sauce Recipe:

1 Med. Onion diced
1 Med. green Pepper diced
1 tbsp minced garlic

Cook the Onion and pepper with a little olive oil then add the garlic at the end.
Then add the following ingredients and bring to a boil. Then turn to Med - Low
for 30 mins. Finally turn down to Low and simmer for 4-5 hours. The longer you simmer
the thicker the sauce will be.

2 Lrg cans of Crushed tomatoes
1 Lrg can of diced tomatoes (drain watery liquid out in sink)
1 Lrg can of tomato sauce
3 bay leaves
1 tbsp basil
1 tsp salt
1/8 cup sugar (keep tasting and adding more if needed, this will sweetin it up)

Remember to take bay leaves out before serving.

Mom's 7 Layered Mexican Dip

Here is another great recipe to take to a gathering or to have at home for the holidays. This is also another recipe of my Mom's.

What you need:

10.5 oz can of refried beans
3 Avacado's diced
1 tbsp lemon juice
sprinkle of garlic salt
3 tbsp sour cream
3 tbsp mayo
1 pkg of dry taco mix
tomatoes diced
green onions diced
black olived sliced
Shredded Cheddar cheese


In a round casserole dish layer the ingredients.
1)Start with the refried beans (1st layer).
2)Then the Avacado's - add the lemon juice on top (2nd layer).
3) Mix together the garlic salt, sour cream & mayo and add it (3rd layer).
4) Then add the chopped tomatoes (4th layer).
5) Then add the chopped green onions (5th layer).
6) Then the black olives (6th layer).
7) Add the cheese on top (7th layer).

Serve with tortilla chips.

I know some of my friends have had this before... please comment. Did you like it? Anything you would change? Opinions always accepted. Thanks.

Chutney Cheese Ball

With the holidays approaching I wanted to share some of my favorite dishes. This one is great to bring to someone's house or have at your house when you host gatherings. The credit for this delicious recipe goes to my Mom, she is a wonderful cook and taught me the basics while growing up.

What you need:

16 oz cream cheese, room temp.

1/2 c. chutney

1/4 c finely chopped scallions

1 med clove garlic, minced

1/2 c . shredded colby cheese

1/2 c. shredded monterey jack cheese

Salt & pepper

1 c. coursely chopped pecans (optional)

In a med. bowl , combine the first 4 ingredients. Stir until well blended. Add the colby and jack cheeses. Sitr and season with salt and pepper. Form into a ball and roll in pecans. Makes 2 balls. Serve with crackers.

Chocolate Covered PB Crackers

Crackers (Ritz or other similar brand)
Peanut Butter
Chocolate Morsels
Candy Corn (for Halloween) or sprinkles
Wax Paper

1) Spread peanut butter between two crackers. Continue making the sandwiches until you get to the desired amount you would like to make.
2) Then melt the chocolate over the stove top.

What I usually do is put 1-2 inches of water on the bottom of a large sauce pan and turn on medium heat, then pour a bag of chocolate morsels into a medium glass bowl and put the bowl in the sauce pan. This way the chocolate will melt and not burn.

3) Dip the peanut butter and cracker sandwiches in the chocolate. (I use a fork and a spoon).
Add the candy corn or sprinkles before the chocolate hardens.
4) Place the sandwiches on wax paper to harden.

These are unbelievable!

Minestrone Noodle Soup

2 quarts chicken broth
1 can of black beans
1 small red pepper
3-4 medium carrots
1/4 cup of fresh rosemary
3 cloves of fresh garlic
1 Tablespoon of tomato paste
Salt and pepper to taste
3 cups elbow pasta
2 teaspoons of extra virgin olive oil
Romano grated cheese (optional)

Serves:6


Preparation: Cut the fresh rosemary leaves into small pieces. Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl. Chop pepper and carrots into bite size pieces and set aside.

Cooking Instructions: In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the carrots & peppers. Cook until carrots are almost done then add black beans and juice from the can. Add the tomato paste, salt and pepper. Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the elbow noodles as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary.



Serve hot and sprinkle with rosemary. Grated cheese is optional.



During the Fall & Winter I make different types of soup each week. Sometimes I will make enough to freeze and will just pull them out on a day that I don't feel like cooking or for a quick lunch. Make a soup bowl out of it, pour in a mug and sip it or dip saltines in it. Everyone has their own favorite way to eat soup! How do you eat your soup? Share it in comments if you would like!

Ham Pinwheels

deli ham (any kind)
cream cheese
Scallions

1) Roll out ham and place 1-2 tablespoon of cream cheese in the center.



2) Cut a scallion equal to the with of the ham & place it on the cream cheese.



3) Roll it.



4) Place in the fridge for 2-3 hours.
5) Cut the ham into wheels. ( I don't have a picture of the finished product!!! I will upload it as soon as I make these again!)

This is great to bring to a family, friend or company gathering such as a cookout, football game viewing or holiday party. Or you can just make it for your family! Serve with a variety of olives, cheese, crackers and wine.

Roasted Corn Polenta

Corn 2-3 fresh cobs
Quick cook polenta
Chicken or vegetable broth
Scallions, chopped
Olive oil

1) Add olive oil to a pan and roast the corn until slightly browned, add scallions and cook
until transluscent. Set aside.
2) In a sauce pan add broth and polenta (according to box & how many servings you want).
3) Add the corn and scallions into the polenta and stir.

Optional: Butter or parmesian cheese.

This is a great side for the Mexican Meatloaf.