S'mores Cookies

Ingredients

• 11 Tablespoons unsalted butter, softened


• 1 cup brown sugar, packed


• ½ cup granulated sugar


• 2 large eggs


• 1 teaspoon vanilla


• 1 teaspoon baking soda


• ½ teaspoon sea salt


• (optional) 1 teaspoon cinnamon


• 2 ½ cups flour


• 1/2 cup semi-sweet chocolate chips


• 1 cup mini marshmallows


• 3 regular sized Hershey’s bars, broken into pieces


• 1-2 packages graham crackers, broken into squares

Instructions

1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.


2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.


3. Add the flour mixture to the butter mixer and combine on low speed.


4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)


5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.


6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.


7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.


8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.


9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

By: Alice On 7:37 AM

Continue Reading

Mexican Short Rib Tacos

Ingredients

6-8 beef short ribs- 2 inches tall (3-4 lbs) or substitute a 2-3 lb beef roast
kosher salt
pepper
1-2 T oil
4 C beef stock
1 16 oz dark beer
5 -6 dried New Mexico chilies-destemed, seeds removed.
8 garlic cloves- whole
1 large onion- rough chopped
1 T cumin seed
1 cinnamon stick
1 tsp allspice
2 bay leaves
1 T mexican oregano
2 T brown sugar
one large onion sliced into ⅓ inch rings
1 T olive oil
Corn or flour Tortillas
handful Cilantro
hot sauce
½ Cup queso fresco cheese ( optional)

Instructions
Pre-heat oven to 300 F
Generously salt and pepper all sides of the short ribs. (Use more salt than you think) Heat oil in a heavy bottom Dutch oven over medium high heat. When the oil is hot,add the ribs and brown all sides of the ribs - be patient, it takes time and this step is quite important. If splattering, cover partially with a lid. You want a nice deep color on all sides. This is crucial! Be careful not to overcrowd ( you may want to do in batches). Once they are nice and brown, remove and set aside. In the same pot, turn heat to down medium and add onions and whole garlic, stirring constantly until golden brown and just tender about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano and bay leaves, and stir for 1-2 minutes. Add beer, stock and place the short ribs in the liquid with the bone sticking strait up. Liquid will just come to the top of the ribs. Turn heat to high, bring to a boil. Cover with a tight fitting lid ...or with two-three layers of foil, creating a tight seal. Place in the middle of the hot oven and bake for 3 hours, without opening the lid.

In the mean time, slice one large onion into ⅓ inch thick rings and sauté in a little oil on medium high for 5 minutes, turn heat to low and sauté until caramelized and golden, about 10 more minutes.
You could also make pico de gallo or pickled radishes ( optional) … see link above.

After 3 hours, the meat will be fork tender and flavorful. Leave the meat in the braising liquid until ready to serve. When ready, remove ribs from the liquid. Skim the fat, from the pot. Using a fork, or tongs, separate meat from bone and fatty parts and set meat aside. Taste the meat for salt, adding more if necessary. Fish out some of the flavorful chili peppers from the liquid and toss with the meat along with a few tablespoons of the juices left in the pot. The little bits of cumin seed are good too. Remember the meat will dry out quickly once removed from the cooking liquid, so if not serving right away, keep the ribs in the liquid.
Place cheese on tortillas, then place directly on the racks inside a 350 F oven, until melted. Remove from the oven, and place some of the meat, caramelized onion, cilantro and hot sauce inside the tortilla. Serve.

Details

Prep time: 30 mins Cook time: 3 hour Total time: 3 hour 30 mins Yield: 4

By: Alice On 7:37 AM

Continue Reading

Lemon Meringue Muffins

TOTAL TIME: Prep: 25 min. Bake: 25 min.

MAKES: 12 servings

Ingredients

• 6 tablespoons butter, softened


• 1 cup sugar, divided


• 2 eggs


• 1/2 cup plain yogurt


• 2 tablespoons lemon juice


• 1 tablespoon grated lemon peel


• 1/4 teaspoon lemon extract


• 1-1/3 cups all-purpose flour


• 1/2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 2 egg whites

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.


2. In another bowl, whisk flour, baking powder and baking soda. Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-19 minutes or until toothpick inserted in center comes clean. Remove from the oven. Increase oven setting to 400°.


3. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.


4. Spread or pipe meringue onto muffins. Bake 6-8 minutes longer or until meringue is golden brown.


5. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 muffin equals 188 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 135 mg sodium, 28 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

By: Alice On 7:37 AM

Continue Reading

Chai Banana Cake

Makes 1 (9”) loaf or 5 (3”) loaves

Ingredients:
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
1/3 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
2 eggs
1 teaspoon vanilla

Directions:
1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cardamom, cinnamon, ginger, salt, allspice, and nutmeg together, into a mixing bowl and set aside.
2. Pour milk and chai into a saucepan and bring to a simmer. Remove from heat and steep for 20 minutes, discarding the used chai. Then in a small bowl, mash bananas with chai milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla and banana mixture, until just combined.
5. Add in flour mixture and stir together until fully combined.
6. Grease an 8″x8″ baking dish or an 11″ (oval) baking dish and pour in banana cake mixture.
7. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.

By: Alice On 7:37 AM

Continue Reading

Fruit Salad Ice Pops

INGREDIENTS

• 1 peach, cut into 1/2-inch slices (1/2 cup)


• 2 kiwis, peeled and sliced into 1/4-inch rounds


• 3 ounces blueberries (1/2 cup)


• 4 ounces strawberries, hulled and halved ( 3/4 cup)


• 1 1/2 to 2 cups 100 percent white-grape juice

DIRECTIONS

1. 
   

   STEP 1

   
   Arrange some of each fruit in eight 3-ounce ice-pop molds, making sure pieces fit very snugly. Pour enough juice into each mold to just cover fruit. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

By: Alice On 7:37 AM

Continue Reading

White Chocolate Truffles

Ingredients

12 oz white chocolate baking bars or squares, chopped

2 tablespoons whipping cream

1 tablespoon dark rum

1 cup flaked coconut

Directions

• 1In 2-quart heavy saucepan, heat 8 oz of the white chocolate, the whipping cream and rum over low heat, stirring constantly, until chocolate is softened and mixture can be stirred smooth. Remove from heat; transfer to small bowl. Place plastic wrap over surface of mixture. Refrigerate about 2 hours until mixture is firm enough to hold its shape.


• 2Line cookie sheet with waxed paper. Scoop rounded teaspoonfuls of white chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 15 minutes. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown.


• 3In small microwavable bowl, microwave remaining 4 oz white chocolate uncovered on High 45 to 60 seconds, stirring once, until softened and chocolate can be stirred smooth. Place coconut in resealable food-storage plastic bag or between sheets of waxed paper; crush slightly with rolling pin. In shallow dish, place coconut. Dip each truffle in melted white chocolate; coat immediately with coconut. Return to cookie sheet; refrigerate 10 minutes or until firm. Store covered in refrigerator.

By: Alice On 7:37 AM

Continue Reading

Violet and Lemon Eclairs

 choux pastry

Ingredients:

(175g) 1 1/4 cup all purpose flour
(33g) 2 tbsp plus 2 tsp sugar
(240g) 1 cup water
(120g) 4.2 ounce unsalted butter
1/4 tsp kosher salt
4 eggs
Instructions:
preheat the oven to 375f
Line two sheet pans with baking paper
in a bowl combine the flour and sugar,
in a heavy based pan add the water and butter stir until the butter has melted, remove the pan from the heat and tip in the flour, sugar and salt, using a wooden spoon stir rigorously until the mixture comes together and forms a ball, put back on the heat and continue stirring for a minute.
tip the dough in to the bowl of a mixer and let cool for five minutes,
in a bowl add the eggs and mix, them slowly add a 1/4 at a time mixing it completely before you add the next 1/4.
add the mixture into a piping bag with a plain tip and pipe the eclairs,
lower the oven to 350f
bake eclairs for 35 minutes,
lover oven to 325f
remove them from the oven and prick them with a knife and bake for another 10 minutes until golden brown. place on cooling rack

to make lemon cream

Ingredients:
zest of half a lemon
2 tbsp lemon juice
1 cup heavy cream
3 tbsp powdered sugar
Instructions:
whip the cream till soft peaks and add the lemon juice, zest and powdered sugar, then continue to whip until stiff peaks.
pipe into the eclairs, then ice them, by mixing powdered sugar and a little water and then i added some purple food colouring, i used a few drops of violet extract.

to candy the violets brush on egg whites then dip in sugar and leave to harden.

By: Alice On 7:37 AM

Continue Reading

Cowboy Lasagna

I've had a few requests for this recipe so I figured since I was making it tonight for supper, I would post it here as well.  It's super simple and wildly popular in this house.  I hope y'all like it.

Ingredients
1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups

Directions
1. Brown ground beef with spices - drain.  Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tator tots in single layer.  Cover with 2 cups of cheese.  Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes.  Let stand for 5 minutes before serving.

By: Alice On 7:37 AM

Continue Reading

Tater Tot Casserole

Ingredients

1. 1 pound ground pork breakfast sausage (or cubed ham or bacon, whatever you like best) shopping list


2. 2-4 cups shredded cheddar cheese


3. 2 cups milk


4. 4 eggs


5. 2 pounds frozen tater tots

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Spread the sausage, bacon, or ham evenly in the bottom of a 9x13 inch pan. Spread cheese over meat. I use 4 cups of cheese, but you can use less if you prefer to reduce the calories.


3. In large bowl, beat together milk and eggs. Pour over cheese. (May be refrigerated overnight at this point).


4. Top with frozen tater tots.


5. Bake in preheated oven for 45 minutes. Some ovens may take more or less time. Cool for 5 to 10 minutes before serving.

By: Alice On 7:37 AM

Continue Reading

Peach Cream Cheese Frosting

Ingredients
1 cup (2 sticks) unsalted butter, softened
2 ⅔ cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3 large eggs
1.75 oz (49 grams) freeze dried peaches, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh peach
1 teaspoon pure vanilla extract

Method
Preheat oven to 350 degrees. Line cupcake tins with liners.

Mix together flour, baking powder, and salt. Set aside. In a large measuring cup or bowl, mix together buttermilk, peach puree and vanilla extract. Set aside until needed.

Using an electric mixer, beat butter and granulated sugar in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized peaches.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

By: Alice On 7:37 AM

Continue Reading

Chicken And Broccoli

Ingredients:

• 2 cups white rice {I use Basmati Rice}


• 1 quart organic chicken broth


• 1 onion chopped


• 4 cups fresh broccoli very coarsely chopped


• 2 chicken breasts


• 3-4 Tablespoons cold butter, sliced


• Salt, to taste


• 1/4 teaspoon rosemary


• 1/2 teaspoon garlic powder


• 16 ounces sour cream


• 3-4 cups shredded cheddar cheese

Instructions:

Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through.

Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired.

Serve with vegetables or a lettuce salad.

Enjoy!

By: Alice On 7:37 AM

Continue Reading

Chili Chicken, Kale and Quinoa Casserole

Ingredients

• 1 cup quinoa, uncooked


• 3 cups cooked chicken, diced or shredded (rotisserie chicken breast is fine)


• 14 oz can black beans, drained & rinsed


• 12 oz can or 1 + 1/2 cup corn, drained


• 6 kale leaves, finely chopped


• 1/2 cup cilantro + more for garnish, chopped


• 1/2 cup green onions + more for garnish, chopped


• 1 cup salsa, low sodium


• 1 cup tomato sauce


• 2 tsp chili powder


• 2 tsp cumin


• 1 tbsp garlic powder


• 3 cups Tex Mex (blend of mozzarella & cheddar is OK) cheese, divided


• Jalapeno pepers to taste (optional)


• Cooking spray (I use Misto)

Directions

1. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.


2. Cook quinoa as per package instructions and add to a large mixing bowl along with kale and mix to combine. You need quinoa to be hot, so it cooks down and reduces in size kale. Saves you extra step of sautéing.


3. Add remaining ingredients, reserving 1.5 cup cheese for topping, and mix well to combine. Transfer mixture to a baking dish and press on it gently to flatten. Sprinkle with remaining cheese and bake for 30 minutes uncovered. Remove from the oven and sprinkle with additional cilantro and green onions. Serve warm.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Freezing Instructions: a) Do not bake at all. Just freeze assembled in a baking dish. Bake frozen 15 minutes longer than the original recipe calls for. b) Under bake by 15 minutes and freeze cooled. Reheat in the oven at 375 for 15 mins (whole, assembled). c)Bake, cut, freeze in individual portions and then defrost in a microwave.

By: Alice On 7:37 AM

Continue Reading

Mini Strawberry Banana Muffins + Doughnuts

Ingredients (20 mini muffins/doughntus)

• 1 small overripe (black-skinned) banana


• 1/4 cup packed light brown sugar


• 1/4 cup 0% plain Greek yogurt


• 2 Tbsp vegetable oil


• 1/2 tsp pure vanilla extract


• 1 large egg, preferably organic


• 1 cup whole wheat pastry flour


• 1/2 tsp baking powder


• 1/4 tsp baking soda


• pinch of salt


• 5 medium strawberries, preferably organic, hulled and finely chopped

Instructions

Preheat oven to 350°F. Lightly grease 2 mini muffin or doughnut pans.

In a medium mixing bowl, mash the banana until no lumps remain. Whisk in the sugar, yogurt, oil, vanilla extract, and egg until combined.

Add in the flour, baking soda & powder, and salt. Mix just until combined. Fold in chopped strawberries.

Using a mini ice cream scoop or spoon, spoon the batter into prepared pans.

Bake for ~ 8 minutes for the doughnuts and ~ 10 minutes for the muffins.

By: Alice On 7:37 AM

Continue Reading

Turkey Tetrazzini

This is an easy recipe for turkey tetrazzini. Cook time may vary depending upon how soupy or thick you prefer the sauce

Ingredients:

 makes 8 servingsChange Servings

• 1 (16 ounce) packageuncooked spaghetti


• 1/2 cup butter


• 1/2 cup all-purpose flour


• 3 cups chicken broth

• 2 cups milk


• 1 2/3 cups grated Parmesan cheese


• 4 cups chopped cooked turkey

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.


2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.


3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.


4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

By: Alice On 7:37 AM

Continue Reading

3 Make Ahead and Freeze CASSEROLES

Easy Cheeseburger Casserole (makes 3 freezer meals)

Ingredients:

For the topping:

2 pounds of ground beef (again, mine was pre-cooked)

1 onion, diced very finely

Six cups Cheddar Cheese, grated

For the crust:

5 cups of self rising flour

3/4 cup of sour cream

1 egg

1 cup (more or less) of water

 Directions:

• 
  

  In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.

  
  


• 
  

  Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.

  
  


• 
  

  Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.

  
  

Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.

Tex Mex Chicken Casserole (makes 4 casseroles)

Ingredients:

4 chicken breasts, cooked and shredded

8 cups of cooked rice

2 can of Rotel tomatoes

2 packs of taco seasoning

2 cans of whole kernel corn, drained

2 cans of black beans (undrained)

1 small can of black olives, drained

6 cups of cheddar cheese, grated

Directions:

• 
  

  Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.

  
  

Write on lid: Remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.

Chicken Casserole (makes 3 casseroles)

Ingredients:

4 shredded, cooked chicken breasts

5 cups of cooked rice

2 cans of cream of chicken condensed soup

1 cup of chicken broth

2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)

1 Tablespoon of salt

1/2 Tablespoon of black pepper

3 cup of French’s onions

3 cups of shredded cheddar cheese

Directions:

• 
  

  In a small bowl, combine the cheese and onions together – set aside (for the topping)

  
  


• 
  

  In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.

  
  

Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)

 

By: Alice On 7:37 AM

Continue Reading

Zucchini Noodles with Pesto

   Turn your zucchini into noodles and toss with fresh basil pesto. A fresh and healthy meal in minutes!

ingredients:

4 small zucchini, ends trimmed
2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Cherry or grape tomatoes, optional

directions:

1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside.

2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper.

3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.

By: Alice On 7:37 AM

Continue Reading

Foods to help you start you healthy lifestyle right in your own home.

Original source: http://www.nutritiousappetite.com/

By: Alice On 7:37 AM

Continue Reading

Spinach & Cheese Stuffed Manicotti

Ingredients:

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

Tips:

*It's perfectly okay to use low fat ricotta and low fat cream cheese.
*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.

By: Alice On 7:37 AM

Continue Reading

Taco Bell Crunchwrap Supreme

Ingredients (for a basic Crunchwrap Supreme):

• 
  
  Large (burrito size) tortilla shells


• 
  
  Small tostada shells (or as FB,HK used, tortilla chips)


• 
  
  Queso sauce


• 
  
  Pre-cooked taco meat (I obviously used beef)


• 
  
  Shredded lettuce


• 
  
  Shredded cheese


• 
  
  Sour cream

Other options could include, but are certainly not limited to:

• 
  
  Taco Sauce (I usually poor some on as I go)


• 
  
  Jalapenos


• 
  
  Bell or banana peppers


• 
  
  Black or refried beans (which I've tried and really enjoyed)


• 
  
  Olives


• 
  
  Tomatoes (which are actually in Taco Bell's version)


• 
  
  And whatever else you think might appeal to you!

Directions:

1. Warm your tortilla in the microwave to make it soft enough to bend


2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later


3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)


4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)


5. Spoon a dollop of sour cream and spread over the shell


6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)


7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)


8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long


9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom


10. You're ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it's pretty manageable as is. If you were to cut it open though, you'd find this nice layered little pocket.

By: Alice On 7:37 AM

Continue Reading

One Pan Green Chile Chicken Enchilada Pasta

Ingredients

• 1 lb chicken breasts


• 2 Tbsp olive oil


• 1/2 cup diced yellow onion


• 1 Tbsp minced garlic


• 1-4 oz can diced mild green chiles


• 1-10 oz can green chile verde enchilada sauce


• 1/2 cup Pace Picante sauce


• 2 1/2 cups small, uncooked pasta


• 1 cup water


• 4 oz fat free cream cheese


• 1 cup shredded jack cheese

Instructions

1. In a 12" pan or skillet, heat olive oil over medium heat.


2. Add onions and stir until soft - about 3 minutes.


3. Season chicken with a little salt and pepper and add to the pan and brown, then add garlic and stir.


4. Add green chiles, chile verde sauce, picante sauce, uncooked pasta and water. Stir then bring to a boil over medium high heat.


5. Reduce heat to low, cover and simmer for 20 minutes.


6. Remove from heat and stir in cream cheese until completely melted and incorporated, then sprinkle with jack cheese.


7. Cover for at least five minutes to allow cheese to melt.


8. Garnish with green onions or olives if desired.

By: Alice On 7:37 AM

Continue Reading