Stuffed Shells

Here's a dish I made the other day and I wanted to share the recipe cause it was so yummy!

Cook jumbo shell noodles according to package directions.

Cover bottom of baking dish with some tomato sauce. This is the one I love and use. Of course, I only use it when my hubby doesn't make the real thing homemade.

This is my stuffing mixture:

-mozzarella cheese (fresh is the best, but this is what I used instead)

-ricotta cheese

-egg

-Romano cheese

-small amount of frozen spinach, defrosted

Mix it all together and stuff each shell. Sorry there are not amounts, I just used whatever amount and threw it all together.

Place each shell in pan, cover and cook until warmed through, about 30-45 mins at 350 degrees.

Sprinkle with mozzarella cheese and return to oven until melted.

Sicilian Stuffed Artichokes

This is my husband's yummy recipe. Handed down from his sicilian grandfather. Soooo yummy!

Made by Dacia.


Ingredients:

• Artichokes
• Bread crumbs
• Pecorino Romano
• Vegetable oil
• water

Directions:

1. Cut edges of artichoke leaves off. Cut stem of artichoke off. Cut top of artichoke off. Separate leaves & wash.
2. Mix equal portions of bread crumbs and cheese. Enough to fill the amount of artichokes you are cooking.
3. Separate leaves and stuff with bread crumb mixture.
4. Place artichokes in slow cooker.
5. Pour oil over artichokes, so the mixture is moist.
6. Fill water up to bottom of artichokes.
7. Slow cook on low for 6-7 seven hours or until leaves pull out easily. You can also cook on high for a shorter amount of time.

Italian Bread

Made by LaTrisha

Ingredients:

• 2 1/2 cup warm water
• 2 Tbsp yeast
• 7-8 cups all purpose flour
• butter
• cornmeal
• 1 Tbsp water
• 1 egg
• 1 Tbsp salt

Directions:

1. Pour warm water into mixing bowl, sprinkler with yeast. Let stand for 5 mins.
2. Stir in about 2 cups of flour. Beat well.
3. Add salt and gradually beat in all but 2 cups flour.
4. Cover and let rise for 10 mins.
5. Knead by hand until very elastic kneading in as much of the flour as possible.
6. Grease bowl and put dough in cover and let rise for 1 1/2 hours or until doubled.
7. Punch down and let rise for another hour.
8. Divide in half, cover and let rise for 10 mins.
9. Roll each half of dough into a 15x8" rectangle about 1/2" thick.
10. Roll up tightly, starting with the short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10-11: long.
11. Place on a butter and cornmeal pan. Let rise for about 1 hour.
12. Add 1 Tbsp of water to egg while a& brush on loaves.
13. Bake bread for 375 degrees for 20 mins and then re-apply egg white mixture.
14. Bake for another 20 mins or until well-browned.

Pesto

Made by Bernie.

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 med. sized garlic cloves, minced
• salt & pepper to taste

Directions:

1. In blender: combine basil with nuts, pulse a few times. Add garlic, pulse blender.

2. Slowly add oil while blender is on.

3. Add cheese, salt and pepper.

Makes 1 cup.

Italian Soda

Made by Kim.

Ingredients:

• 2 oz. flavoring syrup
• 1 oz. half and half
• soda (lemon lime)
• ice, crushed
• whipped cream

Directions:

1. Measure out syrup and half and half. Stir.
2. Fill glass 3/4 full of crushed ice.
3. Add syrup mixture.
4. Fill with soda. Stir
5. Top with whipped cream.

Angel Pumpkin Cake

This is not the best picture I've ever taken, but this cake was oh so yummy! I need a better camera!

Made by Kim.

Ingredients:

• 1 (16 oz) Angel Food Cake Mix
• 1 tsp. pumpkin pie spice
• 1 (30 oz) can Easy Pumpkin Pie Mix
• ground nutmeg

Directions:

Heat oven to 350. Spray 9x13 baking dish with cooking spray. Mix together cake, pumpkin, and pumpkin pie spice in large bowl on medium speed for about 1 minute, scrapping bowl to mix well. Pour into prepared pan and then sprinkle with nutmeg. Bake 30-35 minutes until well set. Cool completely, then spread topping on cooled cake.

Pumpkin Topping:

• 1 (12 oz) tub Cool Whip, thawed
• 1/2 tsp pumpkin pie spice
• 1 cup canned pumpkin
• 1 (3 oz) pkg. instant vanilla pudding

Non-Alcoholic Pumping Pumpkin Cocktail

Made by Dacia. Original recipe found here.

Ingredients:

• 1 ½ cup of prepared "Welch's Orange Pineapple Apple" juice (if your local grocery does not carry this particular flavor, regular pineapple juice with a splash of apple juice works great too) **I actually mixed orange, apple & pineapple with equal parts to make this because I couldn't find it in the store today.
• ½ cup prepared Non-Alcoholic Pina Colada Bacardi Mixers
• 2 teaspoons of pumpkin pie puree

Directions:

Simply pour the pina colada into a cocktail glass; then add the pumpkin puree. With a spoon, mix until the two are combined and smooth. Then add the juice to the mixture and stir. Lastly, add a few cubes of ice and serve.

Garnish directions found here.