Oops!

So back in October, I posted a recipe for Pavlova that we LOVE! Tonight I had the desire to make the little mini-melt-in-your-mouth "cookies" with green food coloring added for St. Patty's Day. I got the recipe from the blog and started making them, only to realize that I had left a major ingredient off the recipe...SUGAR!!! So if you've made the recipe already, and liked it, imagine how much better it will be when you actually have all of the ingredients! Sorry! Please try it again!

Stuffed Manicotti and Homemade Breadsticks

This is something new that we tried last week and LOVED, even W who doesn't like cheese!

We found out that nearly everyone likes it a different way, so tonight we made individual

Stuffed Manicotti's!

Stuffed Manicotti

Spaghetti sauce of choice

Alfredo sauce of choice

1 lb. Ricotta cheese

1/3 cup grated Parmesan cheese

1 egg, well beaten

2 Tbl. chopped fresh parsley

1 tsp. Thyme

1 tsp. Marjoram

salt and pepper to taste

8 ounces manicotti

Romano cheese

In medium bowl, mix Ricotta cheese, Parmesan cheese, beaten egg, Parsley, Thyme, and Marjoram. Add salt and pepper to taste; set aside. Cook manicotti in boiling salted water until al dente; drain and rinse in cold water. Put cheese mixture in quart size Ziploc freezer bag and cut off one corner. Use as a pastry bag to stuff manicotti with the cheese mixture.

Pour small amount of spaghetti/alfredo sauce in bottom of 13X9 baking dish. Arrange the stuffed manicotti in a layer on sauce, overlapping slightly. Pour remaining sauce over the top. Sprinkle with Romano cheese. Bake at 350 degrees for 25-30 minutes.

For our individuals, I put 3 manicotti per mini loaf pan. There was just enough filling for 12 shells. We like it served with our homemade breadsticks. Yummy!

Homemade Breadsticks

2 1/2 cups hot water

1/3 cup sugar

1/4 cup butter, oil, lard, or Crisco

2 tsp. salt

1 1/2 Tbls. yeast, Saf instant

5+ cups of flour

In a bowl add water, sugar, oil, salt, 2 cups flour. Mix well with a spoon and add yeast and 3 cups of flour. Mix well and then dump out on a floured surface. Start kneading by folding the closest edge to you away from you towards the furthest edge. With the ball of the hand, press the folded edge into the dough, turning the dough around as you complete the fold. Keep repeating the process adding flour as needed, being careful not to add too much flour. After the dough is well kneaded, about 6-8 minutes, place in oiled bowl and cover and let rise to double. Punch down. Divide dough in 1/2. Roll out to about 1/2 inch thick rectangle. Cut into strips with pizza cutter. Place on jelly roll pan. Melt 1 cube butter and brush onto each breadstick. Sprinkle with garlic salt and cheese if desired. We use Mozzarella and Parmesan. Bake at 375 for 10-12 minutes or until golden.

(Recipe from Chef Brad)

"Mangiamo!"

Baked Spinach Dip Mini Bread Bowls

Sunday we tried these and they were so YUMMMMMY! Definitely going to make them again soon!

Coming soon to the recipe blog list, stuffed manicotti and homemade bread sticks! Mmmm, can't wait!

*Tip: The recipe calls for only 3 ounces of cream cheese. We thought we'd try 4 so that there wasn't 1 little ounce left over, too cream cheesy. Also, next time we're going to try 12 bread bowls instead of 10.

Rice-Sausage Casserole, Butternut Squash, Dough for Rolls or Bread, "Carmel" Dip

This was our yummy Sunday dinner this week. There are a few different recipes, so have fun trying one or all! 

Rice-Sausage Casserole 

1 lb. sausage 

4 stalks celery-diced 

1 large onion-diced 

1 green pepper-diced 

1/2 cup slivered almonds 

1 cup uncooked rice (not instant) 

2 envelopes Lipton chicken noodle soup mix 

4 1/2 cups boiling water 

Brown sausage lightly. Pour off most of the grease. Saute vegetables lightly. Combine water and soup mix. Boil gently for 5 minutes. Combine all ingredients together. Stir to mix well and bake in covered casserole dish at 350 for 1 hour. 

💗Mom & Cathy

Butternut Squash 

Cut squash into 8 pieces. Scoop out seeds and wrap in foil. Bake on 350-400 for 1 hour or until tender when poked with fork. Serve with butter and brown sugar on top. 

💗Mom

Rolls/Bread Dough 

2 1/2 cups hot water 

1/3 cup sugar 

1/4 cup butter, oil, lard, or Crisco 

2 teaspoons salt 

1 1/2 tablespoons yeast, Saf Instant brand 

5+ cups of flour 

In a bowl, add water, sugar, oil, salt, 2 cups flour. Mix well with a spoon and add yeast and 3 cups of flour. Mix well and then dump out on a floured surface. Start kneading by folding the closest edge to you away from you towards the furthest edge. With the ball of the hand, press the folded edge into the dough turning the dough around as you complete the fold. Keep repeating the process, adding flour as needed, being careful not to add too much flour. After the dough is well kneaded, about 6-8 minutes, place in oiled bowl (I use Pam) and cover and let rise to double. Punch down and form into rolls by rolling 3 small balls (about the size of a large marble or super ball) and placing in greased muffin tin. Bake in a 350 oven until done, about 10-12 minutes. Makes 2 dozen rolls plus a loaf of bread. *This is the BEST bread recipe ever! I think it has something to do with the brand of yeast. I like it because you don't need a bread mixer of any kind. Mine turns out every time (which is a miracle)! This dough is great for everything... bread, cinnamon rolls, scones, fry bread, bread sticks. I received this recipe at a Relief Society activity at church. 

💗It's from "Chef Brad". www.chefbrad.com 

"Carmel" Dip

1-8 oz. pkg. cream cheese

1/4 C. white sugar

3/4 C. brown sugar

1 tsp. vanilla

1 Tbls. milk

Beat with mixer until smooth and serve with favorite apples. We like Gala. (And yes, it really is that easy!)

Pavlova

This is a dessert that we LOVE at our home! It is a traditional New Zealand dessert that I found in "The Lion House International Cookbook". Once I saw the picture, I knew I had to try it. It is very easy, just a bit time consuming and you have to plan ahead to have the time it takes to bake it. I have done a few revisions that I will add in parenthesis.

**Update~ I just realized that the recipe that's been here since Oct. didn't have all of the ingredients, so now that the SUGAR has been added, it should work and taste a whole lot better!

Pavlova

3 egg whites

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1 1/2 teaspoons vinegar or lemon juice

1/4 cup boiling water
Whipping cream

Vanilla

Powdered Sugar

Sliced fresh fruit: peaches, strawberries, bananas, kiwi, pineapple, etc.

Preheat oven to 450 degrees. Bring egg whites to room temperature. Line a baking sheet with foil (I use parchment paper). Using an 8-inch round cake pan as a guide, draw a circle on the foil. (We like to do individual smaller shells so everyone has their own and can put the fruit of their choice on).

In a large electric mixer bowl, beat together egg whites, sugar, vanilla, vinegar or lemon juice, and boiling water (make sure you add the water slowly as you're beating so it doesn't cook the eggs). Beat on high speed for about 12 minutes (it may take longer), scraping bowl constantly, until stiff peaks form and mixture holds its shape, but is not dry or dull.

Spread the mixture onto the circle on the baking tray. Shape into a pie-shell form (or individuals) with a spoon, making the bottom 1/2 inch thick and the sides 2 1/2 to 3 inches high. Form the edges into peaks (I use pastry tips and a Ziploc bag) or make a rim around the edge. Place baking sheet in center of preheated oven and turn oven off. Let stand 4 to 5 hours. Do not open oven door.

To Serve: Remove meringue shell from paper (very carefully, they're very brittle) and place on a serving plate (or individual plates). Whip cream and add powdered sugar and vanilla to taste. Spread in shell. Arrange sliced fruit on top of whipped cream and add a dollop of cream on top. Serve immediately. Serves 8 to 10 (or 12 individual).

*As you can see, each is their own masterpiece!

If you have any leftover meringue, you can make little drops of meringue "cookies" that melt in your mouth!

💗Lion House Cookbook

Amish Macaroni Salad

1.5 lb. medium shell macaroni 

2 bunches green onions, chopped 

1 lb. cheese, cubed (we use colby/jack)

3 hard-boiled eggs, chopped 

1-16 oz. pkg. frozen peas, thawed 

1 can olives, sliced 

Dressing~

1-14 oz. can sweetened condensed milk 

1 cup sugar 

1 cup vinegar 

2 cups mayonnaise 

Salt and pepper to taste 

 

Boil macaroni, drain, and cool with cold water. Mix all dressing ingredients together, then pour over macaroni. Chill overnight. Prepare the rest of the ingredients, then add to macaroni. Stir well and chill for an hour or more.

This is a very unique, yummy variation of Macaroni Salad with a sweet flavor instead of a Mayo taste. Hope you like it!

. **I made this for W's family for the July 4th get-together and it was a HUGE hit! It really is GOOOOOD!

💗Denise Dewey

April 8th Dinner

It doesn't get much easier than this!