Cheese Filled Shells

Cheese Filled Shells
From: 30 Day Gourmet Book

I LOVE these. They are so easy to make, and put in the freezer!! I usually make a double batch (recipe is for a single batch). They go great with breadsticks.

40 Jumbo Shells
32 oz Cottage Cheese
16 oz Shredded Mozzarella cheese
3/4 cup Grated Parmesan Cheese
3 Eggs
3/4 tsp Oregano
1/2 tsp Salt
1/2 Tsp Pepper

28 oz Spaghetti Sauce

Assembly Directions:
Cook jumbo shells 1/2 recommended time until just limp. Drain. Cool in a single layer on a pan or waxed paper (I found my silpat works wonderfully). Combine cheese, eggs, oregano, salt and pepper. Fill each shell with 2 T. cheese mixture (or however much you want).

Freezing directions:
Freeze quantity of shells for one meal in a rigid container (I actually use a baggie). Freeze sauce in freezer bag (i usually just make sure i have a jar of spaghetti sauce on hand and use it).

Serving Directions:
Thaw cheese-filled shells and sauce. Spread 1/2 cup spaghetti sauce in bottom of baking dish (whatever size they all will fit in). Arrange shells in dish over sauce. Pour remaining sauce over shells (and then i add a little bit of water to the jar to rinse it out and shake, and pour it over the top) Bake at 350 for 30 minutes.

Homemade Bread

I made this recipe the other day...and again today!! (the 1st time I made it I ate 1/2 a loaf by myself!!) P.S. Jen this is for you!

Homemade Bread (makes 2--so the recipe says, I made 4)
From: Cook Book Fraternal Order of Eagles, Lincoln Park, Eagles Aerie 2566 Ladies Auxiliary

3 cups lukewarm water
2 pkgs dry yeast, active
2 tsp salt
4 TBS sugar
2 TBS oleo (or margarine, tells you how old the recipe book is)
6-1/2 cups flour

Soften yeast in lukewarm water about 5 minutes. Add salt, sugar and oleo and let stand 5 more minutes. Then mix in flour. Let rise until double in size. Beat down and let rise in greased bowl, until it is double in size again. Beat down 2 more times, let rise each time until double in size. The more you beat it down, the better the bread. The last time you beat it down, form in well greased pans and let rise. Bake 40 minutes at 300 degrees. Brush with oleo and bake at 350 until firm on top about 5 minutes.

Notes: I use my kitchen aide mixer and I had to add more flour because it was really sticky still.

Shake-It-Up Chex Party Mix

I was wanting to make some Chex Mix after Sarah brought some over to me (and I at the WHOLE bag she brought, and I didn't share with anyone!!). I found this in a "I Can Make it with Chex!" Book for kids. It is SOO good....I had a hard time not eating it while I was making it!! I even made 2 batches!!

Shake-It-Up Chex Party Mix
from: "I Can Make It With Chex!" 12 Fun and easy recipes that Kids and Parents can make together!

Ingredients:
2 TBS margarine or butter
3/4 tsp seasoned salt
2 1/4 tsp Worcestershire sauce
4 cups of your favorite Chex Brand Cereals (Corn, Rice and/or Wheat)
1/2 cups mixed nuts (I used peanuts)
1/2 cup pretzels (I used goldfish)

Melt margarine in small microwave bowl. Add seasoned salt and Worcestershire sauce to melted margarine; mix well. Pour cereals, nuts and pretzels into large Ziploc bag. Pour margarine mixture over cereal in plastic bag and seal. Shake bag until all pieces are coated. (Some seasoning may stick to the inside of the bag.) Pour contents of bag into large microwave-safe bwol. Microwave on HIGH 3 to 3 1/2 minutes. Stop to stir every minute. Spread on absorbent paper to cool. Store in airtight container.

Cheesy Broccoli Soup

Been in the mood for soup the last couple days. This soup turned out really good!!

Cheesy Broccoli Soup
from Allrecipes.com

Ingredients

• 2 cups water
• 1 teaspoon chicken bouillon granules
• 1 (16 ounce) package frozen chopped broccoli, thawed
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 pound process American cheese, cubed

Directions

1. In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

I served this with bread, and it was really good.

Microwave Peanut Brittle

I like peanut brittle...but I don't like using a candy thermometer...that is why I like this recipe so well...it just goes in the microwave!

Microwave Peanut Brittle
Simply Delicious
Herberger’s Employee Family Recipes

1 cup sugar
1 cup peanuts
½ cup white corn syrup

In 1 ½ quart casserole dish, stir together sugar and corn syrup. Microwave on high for 4 minutes. Stir in peanuts. Microwave 3-5 minutes until light brown.

1 tsp butter
1 tsp baking soda
1 tsp vanilla

Add butter and vanilla to syrup; blend well. Microwave on high 1-2 minutes more; peanuts will be lightly brown and syrup very hot. Slowly add 1 tsp baking soda. Stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool ½ to 1 hour. When cool, break into small pieces and store in airtight container.

I haven't made this in a while...I had a hard time not eating too much of it!!!

Quick Peanut Butter Fudge

I was wanting Peanut Butter fudge today. This is the recipe I have been using for several years. I love it because there are so few ingredients in it, and it is SOO GOOD!!

Quick Peanut Butter Fudge

1 cup peanut butter
1 cup margarine
1 1 pound box powdered sugar

Melt peanut butter and butter in a medium sauce pan stirring constantly
remove from heat and stir in powdered sugar stirring until well blended.
Pat out in a 9X9 inch square pan. Refrigerate until firm cut into squares.

Potato Soup

We were wanting potato soup. Greg didn't like the kind I had been making, so we got on Allrecipes.com and looked up a new one. This is what we came up with.

From Allrecipes.com

Ingredients

• 2 tablespoons margarine
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 6 cups peeled and diced red potatoes
• 4 cups chicken broth
• 4 cups milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 cups shredded sharp Cheddar cheese

Directions

1. In large saucepan, heat butter or margarine over medium heat. Add celery and onions; cook and stir until tender.
2. Add potatoes and broth, and simmer until tender.
3. Stir in milk, and season with salt and pepper. Dissolve cornstarch in 1/4 cup water, and slowly stir into soup. Bring to a boil for 1 minute, and then turn heat to medium-low. Stir in 2 cups cheese, and continue stirring until it melts. Serve.

We served ours with more cheese, bacon bits, and sour cream. It turned out really good. We enjoyed it!