I thought it would be fun to share some of our favorite recipes. One of my favorite types of food is Italian so I will be sharing a recipe for baked ziti with ricotta cheese.
Serving Size : 8 15 oz ricotta cheese, part skim milk -- or cottage 2 eggs -- beaten 1/4 cup grated Parmesan cheese 1/4 teaspoon black pepper 2 tablespoons fresh parsley -- minced 16 oz pasta -- cooked and drained 30 oz tomato sauce -- seasoned 1 cup mozzarella cheese -- shredded
Preheat oven to 350 degrees F. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese and seasonings. In another bowl, thoroughly combine cooked pasta and sauce. Place half the pasta mixture in a 13" x 9" baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with mozzarella cheese. Bake 35-40 minutes or until bubbly.
I have a recipe that I really love. Its glazed pineapple pork chops.
3/4cupBULL'S-EYE Sweet Homestyle Blend
1can(8 oz.)crushed pineapple, undrained
1/2tsp.each: ground cinnamon and dry mustard
4bone-in or bonelesspork chops (1 lb.), 1/2 inch thick
PREHEAT grill to medium heat. Mix barbecue sauce, pineapple with its liquid, the cinnamon and dry mustard until well blended. Remove 1/2 cup of the barbecue sauce mixture; set aside for later use.
GRILL chops 5 min. on each side. Continue grilling 5 min. or until cooked through (160F), turning occasionally and brushing with the remaining barbecue sauce mixture.
SERVE with the reserved 1/2 cup barbecue sauce mixture.
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350 for 10 minutes or until crisp and lightly browned. Cool completely in pan. Meanwhile, for filling, beat cream cheese in a mixing bowl until smooth. In another bowl, whisk milk and pudding mix for 2 minutes or until thickened. beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator. Yield: 20 servings.
4 large potatoes 2 cups sugar 1 stick butter 1 pinch cinnamon 1 pinch nutmeg 1 store-bought pie crust or your can just line a pan with vanilla wafers instead 1/2 cup milk
Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart.
Let the potatoes cool and then peel them.
Put the potatoes in a large mixing bowl and mash them thoroughly with a potatoe masher. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed.
Whether you used a ready made pie crust or just cookies, pour the potatoes mixture into the crust.
Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry.
Wow I am getting hungry just reading these. They seem easy enough for me to give them a try! I will let you all know how I make out if I don't burn the house down!
Here is the strawberry yogurt cake recipie that I was talking about in another post:
1
box white cake mix
3/4
cup water
1/3
cup vegetable oil
3
egg whites
1
container (6 oz) 99% Fat Free strawberry yogurt
1
container Whipped vanilla frosting
1
quart (4 cups) strawberries
1.
Heat oven to 350F (325F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.
2.
In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.
3.
Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.
Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.
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