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Monday, November 28, 2016

chicken and spinach stuffed shells

I made this back in October for my sister in laws birthday dinner.  I also made stuffed Manicotti which was delicious too.  They were both very good.  I just love Alfredo anything and this was a nice change.  I made the Manicotti with ricotta which was also very good.

adapted from here

Chicken and Spinach Stuffed Shells Serves: 8-10 servings
Serves: about 40 shells
Ingredients
1 (12-ounce) box uncooked jumbo pasta shells
2 cups chopped cooked chicken
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced
1 (15oz) container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package shredded Parmesan cheese (about 1⅔ cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon pepper
2 cups shredded mozzarella cheese, divided


Instructions
  1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set shells out individually on a cutting board or baking sheet so that they don’t stick together.
  2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.
  3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.
  4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.
  5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.
  6. Makes 8-10 servings.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the things YOU Love.
Donna

Monday, November 21, 2016

Triple Chocolate Pumpkin bread



  1. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  

adapted from here

  • 1/2 c. butter, melted, plus more for buttering pan
  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder, plus more for dusting pan
  • 1 tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 3/4 c. sugar
  • 1/4 c. sour cream
  • 1 tsp. vanilla extract
  • 1 egg plus 1 egg yolk
  • 1 c. semisweet chocolate chips
  • 1 c. pumpkin puree (unsweetened)

    1. FOR GANACHE:
      1 1/2 c. semisweet chocolate chips
      3/4 c. heavy cream



      1. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
      2. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
      3. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
      4. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
      5. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
      6. Pour ganache over pumpkin bread, smoothing top if desired, and serve.
      Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, November 14, 2016

      CHOCOLATE SALTED CARAMEL POTS DE CREME

      Monday, November 7, 2016

      Lemon Toffee Cookies

      • I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time.  I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.    
      • I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring.  It's a very simple basic cookie recipe.

      • ¾ cup unsalted butter, softened
      • 1 cup granulated sugar
      • 1 egg
      • 2 teaspoons lemon extract
      • 2 Tablespoons light corn syrup
      • 2 cups all purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon baking powder
      • ¾ cup toffee pieces
      • ¼ cup granulated sugar, for rolling cookies in





      Directions:
      1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup,  and beat until combined.
      2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee  chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
      3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, October 31, 2016

      Honey Banana Bread


      This is such a quick easy recipe without a ton of ingredients.  Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day.  (oh btw I hate winter!)
      Of course I made this for work and it was a big hit.

      makes 1 loaf pan
      Ingredients:
      2 cups AP flour (you could use whole wheat)
      1 tsp baking soda
      1/4 tsp. salt
      2 eggs (room temp and beaten)
      1/2 cup unsweetened applesauce (I did use sweetened)
      3/4 cup honey
      1/3 cup chopped walnuts (optional)
      2-3 ripe mashed bananas

      Preheat oven 350° great a loaf pan and set aside.
      In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean)  In a med size bowl combine the honey and applesauce, add beaten eggs and banana.   Add the dry to wet and stir until combined, don't over mix, add nuts and mix.  Pour into prepared pan and bake for 60-65 minutes.  Insert toothpick to check if done, if it comes out clean it's done.  Cool in pan for 10 minutes then remove and pool on wire rack.

      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
      Donna

      Monday, October 17, 2016

      Almond shortbread cookie



      These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.


      Prep time: 35 min (not counting freezer and fridge time)
      Ingredients:
      40-50 cookies

      1 cup (2 sticks) unsalted butter, room temperature
      1 cup confectioners’ sugar
      1 teaspoon amaretto liquor or almond extract (I used amaretto)
      1/4 teaspoon salt
      2 cups all-purpose flour (sifted)
      3/4 cup sliced almonds, lightly toasted

        In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
      2) With mixer on low speed, add flour and mix until dough forms.
      3) Using rubber spatula, mix in almonds.
      4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
      5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
      6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

      Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, October 10, 2016

      Almond Joy Cookie


       I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
      Makes about 44 cookies
        from here
      Ingredients

      1 14 oz bag sweetened coconut flakes
      2 cups semi-sweet chocolate chips
      ⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
      1 14 oz can sweetened condensed milk (regular or fat-free works)
      Instructions
      1. Preheat the oven to 325F.
      2. Line a large baking sheet with parchment paper and set aside.
      3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
      4. Stir until combined.
      5. Scoop out dough with a cookie scoop onto prepared baking sheet.
      6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
      7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
      8. Let cool on baking sheet.
      9. Store cookies in an airtight container.
      thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna
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