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Born in Maryland but became a Pennsylvanian in 1993. Have a great family with children and grandchildren!  Interests in sewing and quilting. Like watching NASCAR races. 
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Sunday, June 08, 2014

Cream Cheese Peach Pie Delight



I saw this recipe on Facebook and will have to make it! Doesn't it look good!



Cream Cheese Peach Pie Delight
Source Huffington Post

Ingredients:
1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Sunday, February 02, 2014

Tourte Milanese - Looks so good!

This looked so good and I will just have to try it! I saw it on the Parsley, Sage, & Sweet Site .


Tourte Milanese - layers of herbed eggs, ham or turkey, cheese and vegetables encased in puff pastry!  A great brunch stunner and easy!


Tourte Milanese
Recipe by Michel Richard
4
 to 8 servings, depending how you slice it

Video of Michel Richard making the Tourte Milanese - Starting at 6:23

1 pound puff pastry, chilled - homemade or store bought.  If using store bought, roll both sheets together for 1 lb, then cut off a 1/4 lb for the top of the torte. Use any scraps to cut out designs for the top, if desired.
For the Eggs
10 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons snipped fresh tarragon
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
Filling
6 large red bell peppers
Salt and freshly ground black pepper to taste
1 1/2 pounds spinach, trimmed and washed
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1/4 teaspoon grated nutmeg
3 tablespoons heavy cream (optional)
8 ounces Swiss cheese or Gruyere, thinly sliced
8 ounces smoked or honey ham, thinly sliced
1 large egg beaten with 1 tablespoon water and a pinch of salt
DIRECTIONS:
1. Prepare the pastry: Generously butter an 8 1/2-inch springform pan. Cut off one quarter of the pastry, cover, and set aside. Roll out remaining puff pastry on a lightly floured work surface to a 1/4-inch thick round. Carefully fit the pastry into the pan, pressing to get a smooth fit, leave a 1-inch overhang. Roll out the smaller piece of pastry until it is 1/4 inch thick. Cut out an 8-inch circle of dough for the top of the torte and lift it onto a plate or baking sheet. Cover both the crust and the lid with plastic wrap and refrigerate while you prepare the filling. If using scraps for cut-out designs, like leaves, place the cut-outs on a separate plate, cover with plastiv wrap and chill in fridge along with top and lined springform pan.
2. Make the Eggs: Whisk eggs, herbs, salt and pepper together. Melt the butter in a large skillet over low heat and pour in the eggs. Gently but constantly stir the eggs around in the pan, pulling the eggs that set into the center of the pan. Slide the eggs onto a plate, without mounding them, and cover immediately with plastic wrap. You want a loose, soft scramble since the eggs will be baking for a little over an hour.
3. Roast the peppers: place whole and untrimmed, directly over the flame of a gas burner. As soon as one portion of a peppers skin is charred, turn the pepper. When black and blistered all over, drop into a bowl…cover with plastic wrap and let steam (I throw them all in a paper or large ziplock bag and seal it shut) for about 20 minutes.  Use your fingers to rub off skin – DO NOT rinse under water, you lose flavor.  Cut each pepper once from top to bottom, cut away the stem, open the peppers, and lay them flat. Trim away the inside veins and discard the seeds; season peppers with salt and pepper and set aside, covered, until needed.
Alternatively, lay the peppers on a baking sheet and place them under the broiler, turning them as each side chars   Then continue to skin and seed them as instructed above.
The peppers release a lot of liquid once roasted. Make sure the peppers are dry (blot with paper towels) before adding them to the tourte. I cut up the roasted peppers because sometimes you end up with big or whole pieces pulling out with each forkful.
5. Cook the spinach: in a large quantity of boiling salted water for 1 minute to blanch it. Drain spinach in a colander, rinse with cold water, and press it to extract all of the excess moisture. Heat the oil, butter, and garlic in a large skillet over medium heat. Add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg, and add a little heavy cream. Bring quickly to the boil and stir so it mixes with the spinach. Remove the spinach from the skillet with a slotted and set aside.  Once it’s coole, squeeze as much liquid out before adding it to the tourte.
6. Assemble the Torte: Remove the pastry-lined springform pan from the refrigerator and layer the filling ingredients in the following order: (quick tip: Sprinkle a little dry bread crumbs or grated Italian hard cheese on the bottom of the raw crust before adding first layer of scrambled eggs to protect against a soggy bottom crust).
  • half the eggs
  • half the spinach
  • half the ham
  • half the cheese
  • all the roasted peppers, laid flat
Continue layering in reverse order;
  • remaining half of cheese
  • remaining half of ham
  • remaining half of spinach
  • remaining half of eggs
With each layer, make certain that the ingredients are spread to the edge of the pan. Fold the excess crust in over the filling, and brush the rim of crust you’ve created with the egg wash. Center the rolled-out top crust over the torte and gently push the edge of the top crust down into the pan, pressing and sealing the top and bottom crusts along the sides. Brush the top with the egg wash and cut a vent in the center of the crust. Use the point of the knife to etch a design in the top crust, taking care to cut only halfway into the dough. Chill the fully loaded tourte for 30 minutes to 1 hour before baking.
20 minutes prior to baking; position a rack in the lower third of the oven and preheat oven to 350°F.
7. Bake the Torte: Place the torte on a jelly-roll pan, give it another coat of egg wash, and bake it for 1 hour 10 minutes, or until puffed and deeply golden. Remove from the oven and let rest on a rack until it reaches room temperature. Run a blunt knife or offset spatula around the edges of the pan and release the sides.  Let cool for 20 – 30 minutes before cutting.  I let it cool for 1 hour before cutting because it still felt like it would fall apart upon cutting, after 30 minutes.
Please excuse the hideous photos of the spinach layers, below.  The spinach was too dark to get a decent photo of with the artificial light.
Uc5H6E on Make A Gif, Animated Gifs
I’m submitting this recipe to Weekend Potluck #69 and Recipe Sharing Mondays.

Monday, January 20, 2014

The Pioneer Woman’s Chili

I have been reading and seeing more and more about the Pioneer Woman's recipes and cookbooks on the internet and newspapers/magazines. So this recipe caught my eye. I used to make my chili with McCormick's chili mix but it seems as if it just isn't as good as it used to be. I am not sure if they changed their recipe of seasonings or my taste buds have changed. This recipe does look like it has the right ingredients to make chili but I am not sure of the corn meal. So I still have to try it.

This is the link where I got the recipe: Crazy Jamie . let me know what you think.
The Pioneer Woman’s Chili


Ingredients:

  • 2 pounds Ground Chuck
  • 1 yellow onion, chopped
  • 3 cloves Garlic, Minced
  • 1 can (29 Ounce) Tomato Sauce
  • 2 cans (10 Ounce) Ro-tel (diced Tomatoes And Chilies) (I did 1 can hot, 1 can original)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (more To Taste)
  • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
  • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
  • 1/4 cup Regular Corn Meal
  • 1/2 cup Warm Water
  • Grated Extra Sharp Cheddar Cheese

Directions:

  • Brown ground chuck and add onions in a pot over medium high heat. Cook the onions with the meat until meat is browned
  • Then add the garlic and stir in and cook for a few more minutes.
  • Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder.
  • Cover and reduce heat to low.
  • Simmer for 30 minutes.
  • Add drained and rinsed beans.
  • Stir to combine, then cover and simmer for another 20 minutes.
  • Mix corn meal with water, then add to the chili.
  • Stir to combine and simmer for a final 10 to 15 minutes.
  • Serve up in a bowl with cheese, and diced onion if using

Crock-Pot Apple Pie Moonshine

My daughter-in-law gave me this recipe. There is a warning that the longer you store it, the more potent it gets. Also, this is an adult drink! It came from the Crock-Pot Ladies Site . Will you try making it? And if you do, will you drink it?

Crock-Pot Apple Pie Moonshine
Crock-Pot Apple Pie Moonshine
Ingredients
1 Gallon Apple Cider
1 Liter Everclear Alcohol
3 Cinnamon Sticks
Instructions
  1. Add Apple Cider and Cinnamon Sticks to crock-pot.
  2. Cook on low for 8 hours.
  3. Turn off crock-pot and allow the cider to cool to room temp.
  4. In a large pan (large enough for a 5 quarts), mix cider and the Everclear Alcohol. If your crock-pot is large enough for this, you can do it there once the cider is cooled.
  5. Pour into 5 Quart Canning Jars (or bottles of your choice) and put lids and rings on.
  6. Let the jars sit in a cool dark place for 30 days to allow the alcohol to take the flavor of the cider.
  7. This is shelf stable and can be kept on the counter, or if you prefer it chilled, in the refrigerator.
  8. NOTE: this is a strong adult beverage. Serving size is one shot glass.

Sunday, January 19, 2014

One Bowl Apple Cake


I can just smell it baking! Cinnamon, and apples in a cake tastes so good. I don't care what you put it in, it is delicious! A friend showed me this recipe that was on Gabrieles Skinny Fiber Facebook Page. You can join the group and you will receive inspirations each day. The recipe is inspiring me to go the store and get some apples. See ya! Gotta go!

One Bowl Apple Cake

One Bowl Apple Cake - This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda

Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Join us for healthier alternatives and weight loss support at Gabriele's Skinny Friends Facebook Group.

Saturday, January 18, 2014

ONE PAN, 20 MINUTE, SAUSAGE TORTELLINI - Ummmm, good...




Now this is an easy recipe and looks so delicious! It would be great for a week night dinner. I got this from the Rachel Schultz Site . The tomato sauce that is in the recipe should be jarred spaghetti sauce. I read her notes and their were other people that questioned the sauce. So get you tortellini, your sausage, and make some sauce - 20 minutes! Then you can eat!

ONE PAN, 20 MINUTE, SAUSAGE TORTELLINI from Rachel Schultz




ONE PAN, 20 MINUTE, SAUSAGE TORTELLINI
Author: 
Serves: 3-4
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds sausage
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 2 cups tomato sauce
  • ½ cup heavy cream
  • 18 ounces tortellini
  • Salt & pepper
Instructions
  1. Heat oil in a large skillet and cook sausages about 5-7 minutes, until sausages are browned throughout.
  2. Add garlic and heat for 30 seconds.
  3. Remove sausages from skillet and slice into bit-size pieces.
  4. Return sausages to pan along with broth, tomato sauce, cream, and tortellini.
  5. Season with salt & pepper.
  6. Cover and simmer for 12 minutes.

ONE PAN, 20 MINUTE, SAUSAGE TORTELLINI from Rachel Schultz

Tuesday, January 14, 2014

Red Velvet Truffles

I love Red Velvet Cake. My son makes it for Christmas. He uses a recipe my Aunt used many years ago. I came across this recipe for Red Velvet Truffles. This really sounds delicious and easy. The recipe is from the Dessert For Two  site. I think I will give it a try! How about you?

http://www.dessertfortwo.com/wp-content/uploads/2012/12/DessertForTwoRedVelvetTruffles1.jpg



Red Velvet Truffles
Makes 10 truffles* The first part of this recipe is identical to my recipe for red velvet cupcakes for two.

Ingredients

  • ⅓ cup plus 1 tablespoon flour
  • 2 teaspoons unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon white vinegar
  • 3 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 12 oz. almond bark (or white chocolate), for coating

Instructions

In a cupcake tin, place 4 cupcake liners on the outside edge.


In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.


In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.


Slowly add the dry ingredients to the wet ingredients, mixing all the while. 


Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. 


Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.

To make the coating, chop the almond bark into 1″ chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge. 


Notes
*Recipe is easily doubled and baked in a 6″ round cake pan.


Friday, January 10, 2014

Peachy Cream Cheese Pie

I saw this on Pinterest today and followed the pages to finally get the recipe on the Recipe.Com site. It looks delicious and so easy. Gotta try it!

peachy cream cheese pie



This easy pie with its no-bake cream cheese filling makes a refreshing summertime dessert.



Recipe from

Servings: 8
Prep Time: 20 mins

ingredients

  • 3/4 cup vanilla wafer crumbs (about 17 cookies)
  • 2/3 cup ground toasted almonds
  • 1 tablespoon sugar
  • 1/3 cup margarine or butter, melted
  • 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1/4 cup sugar
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 cup frozen whipped dessert topping, thawed
  • 3 cups peeled, sliced peaches
  • 1/4 cup orange marmalade
  • Raspberries (optional)

directions

In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 tablespoon sugar; add melted margarine. Toss to mix well. Spread mixture evenly in a 9-inch pie plate, pressing onto bottom and up the sides of the pie plate. Bake in a 375 degree F. oven for 4 to 5 minutes or until edges are light brown. Cool completely on a wire rack.

Meanwhile, in a medium bowl beat cream cheese, 1/4 cup sugar, and orange juice concentrate with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled crust. Cover surface with plastic wrap and chill at least 1 hour or up to 24 hours. Just before serving, arrange peach slices over filling. In a small saucepan, heat and stir the orange marmalade just until melted; brush onto peaches. If desired, garnish with raspberries. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 389, Fat, total (g) 26, chol. (mg) 22, sat. fat (g) 10, carb. (g) 37, fiber (g) 2, pro. (g) 5, vit. A (RE) 237, vit. C (mg) 12, sodium (mg) 235, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000

Tuesday, November 12, 2013

Healthy Spinach Lasagna Rolls

I tried this recipe tonight and it was so good! I did add a little basil to the filling. I saw it on Pinterest and it is on The Girl Who Ate Everything Blog. 

You just have to try it!

Healthy Spinach Lasagna Rolls

Yield: 9 lasagna rolls
Serving Size: 1 roll
Calories per serving: 224 calories; 6 WW Points Plus (see Note)

Ingredients

9 lasagna noodles, cooked 


1 (10 ounce) package frozen chopped spinach, thawed and completely drained 


1 (15 ounce) container fat free ricotta cheese 


1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
 

(optional) 1 chicken breast, cooked and diced
  

32 oz tomato sauce (I used spaghetti sauce) 

9 Tablespoons part skim mozzarella cheese, shredded
 
Instructions

  • Preheat oven to 350°. 
  • Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. 
  • Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  • Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. 
  • Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  • Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. 
  • Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. 
  • Makes 9 rolls.
  • To serve, ladle a little sauce on the plate and top with lasagna roll.

Notes

Adjust calories and points if you add chicken. adapted from Skinny Taste
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
2.2

Healthy Spinach Lasagna Rolls
Yield: 9 lasagna rolls
Serving Size: 1 roll
Calories per serving: 224 calories; 6 WW Points Plus (see Note)
Ingredients
  • 9 lasagna noodles, cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
    campaignIcon
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 9 Tablespoons part skim mozzarella cheese, shredded

This season, try a Cheesy Sausage Spread
Instructions
  1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99
Healthy Spinach Lasagna Rolls
Yield: 9 lasagna rolls
Serving Size: 1 roll
Calories per serving: 224 calories; 6 WW Points Plus (see Note)
Ingredients
  • 9 lasagna noodles, cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
    campaignIcon
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 9 Tablespoons part skim mozzarella cheese, shredded

This season, try a Cheesy Sausage Spread
Instructions
  1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99
Healthy Spinach Lasagna Rolls
Yield: 9 lasagna rolls
Serving Size: 1 roll
Calories per serving: 224 calories; 6 WW Points Plus (see Note)
Ingredients
  • 9 lasagna noodles, cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
    campaignIcon
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 9 Tablespoons part skim mozzarella cheese, shredded

This season, try a Cheesy Sausage Spread
Instructions
  1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99
Ingredients
  • 9 lasagna noodles, cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
    campaignIcon
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 9 Tablespoons part skim mozzarella cheese, shredded

This season, try a Cheesy Sausage Spread
Instructions
  1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99
Ingredients
  • 9 lasagna noodles, cooked
  • 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
  • 1 (15 ounce) container fat free ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried Italian seasonings
  • salt and fresh pepper
  • (optional) 1 chicken breast, cooked and diced
    campaignIcon
  • 32 oz tomato sauce (I used spaghetti sauce)
  • 9 Tablespoons part skim mozzarella cheese, shredded

This season, try a Cheesy Sausage Spread
Instructions
  1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
  2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
  3. Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
  4. To serve, ladle a little sauce on the plate and top with lasagna roll.
Notes
Adjust calories and points if you add chicken. adapted from Skinny Taste

Read more at http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html#chpVQQfLhLo1xv73.99

Thursday, September 26, 2013

Applesauce Bread - sounds so good!

I received this recipe from a friend, Carolyn Carson, who got it from Cathy Greek. I am going to make it today - yessiree, today! I'll let you know how it turned out.


This is so simple to make and smelled so delicious as it baked!
You probably have all the ingredients already ~ Check it out!


Ingredients

1/2 cup of softened butter
1 large egg
1 1/2 t baking soda
3/4 t nutmeg
1 cup sugar
1 1/2 cups of flour
1 t ground cinnamon
1/2 t kosher salt
1 1/2 cups of applesauce
1 t of pure vanilla extract


Preheat oven to 350 degrees.

In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to from a crumbly dough, pour in the applesauce and mix together.


I used two small loaf pans, pouring mixture evenly into both.
I sprayed my pans with cooking spray first or you could use parchment paper, depending on the dish you choose to bake them in.

Bake at 350 degrees for about 40 minutes.