ALFREDO LASAGNA ROLL UPS
Ingredients
8 lasagna noodles
1 tablespoon olive oil
1 (10 ounce) package frozen chopped spinach ( or chopped brocolli)
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
Preheat oven to 375 degrees F .
Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve
Monday, August 6, 2012
Easy Microwave Caramels
Microwave Caramels
"This Recipe is a Great gift idea that I saw on T.V. and put here for safe keeping."
Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
(Course Sea Salt can be sprinkled on tops of Caramels if you like)
Directions
Combine all ingredients.
Cook 6 minutes, stirring every two minutes.
Stir and pour into lightly greased dish.
Let cool.
Cut, wrap in wax paper & store in air tight container
PEANUT BUTTER CUP BROWNIES
Peanut Butter Cup Brownies
Makes 40 brownies
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Friday, August 3, 2012
Weight Watchers Brownie Bites
Weight Watchers Brownie Bites:
2 tbsp margarine
1/3 cup sugar
1/4 cup cold water
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
2 tbsp unsweetened cocoa powder
2 tbsp chopped walnuts
nonstick cooking spray
1 tsp powdered sugar
1/3 cup sugar
1/4 cup cold water
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
2 tbsp unsweetened cocoa powder
2 tbsp chopped walnuts
nonstick cooking spray
1 tsp powdered sugar
In a small saucepan melt margarine, remove from heat. Stir in sugar, vanilla and water. Stir in flour, cocoa powder, and baking powder. Mix well. Stir in chopped nuts.
Spray the bottom of a 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.
Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar.
Servings: 8 • Serving Size: 1/8th • Old Points: 2 pt • Points+: 3 pt
Calories: 103.9 • Fat: 4.3 g • Protein: 1.3 g • Carb: 15.6 g • Fiber: 0.6 g
Monday, July 30, 2012
Yummy Nutella Doughnuts
Yummy Nutella Doughnuts:
Ingredients;
3- 3 1/4 cups all purpose flour
2 1/4 tsp instant yeast
6 tbs sugar
1/2 tsp salt
2/3 cup milk, room temperature
2 eggs, lightly beaten
6 tbs butter, room temperature
oil for deep frying
Nutella
1 1/2 tsp cinammon
1/2 cup sugar
Directions:
Add all the dry ingredients together in a bowl (start with 3 cups of flour). Add the butter and mix with your fingers until it resembles bread crumbs. Make a well in the centre and add the milk and eggs. Start kneading the dough and of you feel it is sticky or wet, then add a little bit more flour. Knead for 10 minutes or so. Then cover the bowl and place in a warm area to rise for an hour to an hour and a half or until double in size.
Lightly flour a surface and roll the dough to a thickness of a 1/2 inch. Cut the dough into 3 inch rounds. Reroll and repeat until all the dough scraps have been used.
To add the Nutella, you can do it in two ways. The first way is to put half a teaspoon into each 3 inch circle and then carefully close to form a ball. Pinch the ends before smoothing the surface as you don't want the ball to open up whilst frying. Otherwise, you can add the nutella after deep frying using a piping tip. I found it easier to add it before frying. However, the texture of the nutella wasn't as shiny. If you are not adding the nutella before frying, make a ball out of each 3 inch circle. Place balls on a lightly floured tray and cover loosely with cling film. Let the balls rise for 30-45 minutes.
Heat oil on medium heat. Place the balls into the oil 4-5 at a time. Fry until golden brown on medium heat. When done, remove from the oil and transfer to a paper towel. If you haven't added the nutella, do so now using a piping bag and tip. Coat in sugar and cinnamon mix whilst still warm.
Ingredients;
3- 3 1/4 cups all purpose flour
2 1/4 tsp instant yeast
6 tbs sugar
1/2 tsp salt
2/3 cup milk, room temperature
2 eggs, lightly beaten
6 tbs butter, room temperature
oil for deep frying
Nutella
1 1/2 tsp cinammon
1/2 cup sugar
Directions:
Add all the dry ingredients together in a bowl (start with 3 cups of flour). Add the butter and mix with your fingers until it resembles bread crumbs. Make a well in the centre and add the milk and eggs. Start kneading the dough and of you feel it is sticky or wet, then add a little bit more flour. Knead for 10 minutes or so. Then cover the bowl and place in a warm area to rise for an hour to an hour and a half or until double in size.
Lightly flour a surface and roll the dough to a thickness of a 1/2 inch. Cut the dough into 3 inch rounds. Reroll and repeat until all the dough scraps have been used.
To add the Nutella, you can do it in two ways. The first way is to put half a teaspoon into each 3 inch circle and then carefully close to form a ball. Pinch the ends before smoothing the surface as you don't want the ball to open up whilst frying. Otherwise, you can add the nutella after deep frying using a piping tip. I found it easier to add it before frying. However, the texture of the nutella wasn't as shiny. If you are not adding the nutella before frying, make a ball out of each 3 inch circle. Place balls on a lightly floured tray and cover loosely with cling film. Let the balls rise for 30-45 minutes.
Heat oil on medium heat. Place the balls into the oil 4-5 at a time. Fry until golden brown on medium heat. When done, remove from the oil and transfer to a paper towel. If you haven't added the nutella, do so now using a piping bag and tip. Coat in sugar and cinnamon mix whilst still warm.
Delicious & Easy Roast Beef
Slice thinly and enjoy with some vegetables, potatoes, or crusty bread. Makes a great sandwich the next day, too!
Delicious & Easy Roast Beef
1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1/2 teaspoon if you’re sensitive to heat)
3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)
1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.
2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.
4. Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!
5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6.
Delicious & Easy Roast Beef
1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoons crushed red pepper flakes (this is a good amount and makes a decently hot roast, so cut it back to 1/2 teaspoon if you’re sensitive to heat)
3 cloves of garlic, finely minced to a paste (see the photos above for an explanation)
1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.
2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.
4. Transfer the roast to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!
5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6.
Tuesday, July 17, 2012
Mom's Zucchini Casserole
Mom's Zucchini Casserole:
6 c. Zucchini, sliced
1/2 c. Onion, chopped
1 can Cream Of Chicken Soup
1 c. Sour Cream
1 c. Carrots, shredded
1 (8oz.) pkg. Herb Seasoned Stuffing Mix
1/2 c. Butter, Melted
Shredded cheese of choice
In large saucepan cook sliced zucchini and chopped onion in boiling saled water for 5 mins. Drain. Combine cream of chicken soup, and sour cream, stir in carrots. Pour Drained zucchini and onion back into saucepan and fold in sour cream mixture. Combine stuffing mix and butter. Spread 1/2 of the mixture in bottom of sprayed baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix on top of vegetables. Bake at 350 degrees for 30 mins. Add shredded cheese on top and place back in oven until golden brown on top (aprox. 8 mins.) "Yummy"
6 c. Zucchini, sliced
1/2 c. Onion, chopped
1 can Cream Of Chicken Soup
1 c. Sour Cream
1 c. Carrots, shredded
1 (8oz.) pkg. Herb Seasoned Stuffing Mix
1/2 c. Butter, Melted
Shredded cheese of choice
In large saucepan cook sliced zucchini and chopped onion in boiling saled water for 5 mins. Drain. Combine cream of chicken soup, and sour cream, stir in carrots. Pour Drained zucchini and onion back into saucepan and fold in sour cream mixture. Combine stuffing mix and butter. Spread 1/2 of the mixture in bottom of sprayed baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix on top of vegetables. Bake at 350 degrees for 30 mins. Add shredded cheese on top and place back in oven until golden brown on top (aprox. 8 mins.) "Yummy"
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