Showing posts from December, 2010

Cold day, warm dinner!

I love manicotti. Actually, I'm pretty sure you can just insert any sort of Italian food in place of 'manicotti' and it'll still be true. After making this recipe, I've come to the conclusion that there aren't really 'right' and 'wrong' ways of cooking/baking, but simply the 'easy' and 'hard' way to do things :) Manicotti are wonderful if you know the easy way to fill them (and I'll share my secret below)

From The Betty Crocker Cookbook; serves 7
14 uncooked manicotti shells
1 lb. lean (at least 80%) ground beef
1 large onion, chopped (1 cup...I didn't add this)
2 large cloves garlic, finely chopped (or 1 tsp. garlic powder)
1 jar (26 to 30 oz.) tomato pasta sauce, any variety
2 boxes (9 or 10 oz. each) frozen chopped spinach, thawed
2 c. small curd cottage cheese
1 can (8 oz.) mushroom pieces and stems, drained (I didn't add this either)
1/3 c. grated Parmesan cheese (like the kind in the plastic jar)
1/4 tsp. ground n…

Christmastime is cookie time!

This is another recipe complements of mom :) I'm not sure where she found it, but it is delicious! Best of all, you can find all the stuff to make these cookies at Aldi (if you're being budget-conscious like me). My sister isn't a huge fan of white chocolate: she suggested trying dark chocolate chips instead white chocolate ones...if you try any variations, let me know!

White Chocolate Cranberry-Pecan Cookies
Makes about 2 1/2 dozen
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, packed
1 egg
1 1/2 tsp. vanilla
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 c. dried cranberries
3/4 c. white baking chips
1/2 c. chopped pecans*

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda in another bowl. Gradually add to creamed sugar/butter mixture and mix well. Fold in the cranberries, baking chips, and pecans.

Drop by tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 375* for 8-10 minutes or until l…

The best recipe you've never heard of...

My mom made this all the time (or at least I remember it that way) when my sister and I were younger. I loved loved loved it (except for the crispy edge parts...sorry mom) and haven't had it in eons...until very recently :) I introduce you to...

Spaghetti Pizza
Serves a lot of 10 or so
1 pkg. (16 oz.) spaghetti
2 eggs
1/2 c. milk
4 c. shredded mozzarella cheese
3/4 tsp. garlic powder
1/2 tsp. salt
2 jars (16 oz. each) spaghetti sauce, your choice of flavors/styles
1 1/2 tsp. oregano
1 pkg. (3 1/2 oz.) sliced pepperoni*

Break spaghetti into 2" pieces. Cook according to package directions. Drain and cool**.

Preheat oven to 400*. Beat eggs lightly in a large bowl. Stir in milk, 1 cup cheese, garlic powder, and salt. Add spaghetti and stir thoroughly. Spread in a greased 15" x 10" jelly roll pan. Bake 15 minutes; remove from oven and reduce temperature to 350*.

Spread spaghetti sauce evenly over spaghetti. (Make sure you cover all the spaghetti to prevent those oh-so-wo…