tag:blogger.com,1999:blog-41501827696998316542024-03-13T09:13:29.829-07:00Great Goat Cheese RecipesUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4150182769699831654.post-61337714129692531212014-07-25T10:33:00.002-07:002014-07-25T10:33:34.553-07:00White Pizza DipThis recipe is from <a href="http://www.yummly.com/recipe/White-pizza-dip-303443" target="_blank">Yummly</a><br />
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Ingredients<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>16 oz. sour cream<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup (8 oz.) ricotta cheese<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup shredded mozzarella cheese (about 4 oz.)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/4 cup (1 oz.) chopped pepperoni (optional)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 loaf Italian or French bread, sliced<br />
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Preparation</div>
<div>
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>1. Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. 2. Sprinkle with remaining 1/4 cup mozzarella cheese. 3. Bake uncovered 30 minutes or until heated through. Serve with bread.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-12733048857174769792013-08-01T15:37:00.003-07:002013-08-01T15:37:52.563-07:00Delish Black Mission Figs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh010mtqeQH-GMLNjtps5RjiMOKDZplfOGPGsTHUk-Ri5GAs7zBp6lhGNXZFWHT3JeCeQNILCFjHv1xXg1jSQq6JVecltYkmgbH-9k-70G-j_Kdr-YT3HRhyphenhyphenIvXxgLKW8-lhvb865Adshc/s1600/Delish+Black+Mission+Figs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh010mtqeQH-GMLNjtps5RjiMOKDZplfOGPGsTHUk-Ri5GAs7zBp6lhGNXZFWHT3JeCeQNILCFjHv1xXg1jSQq6JVecltYkmgbH-9k-70G-j_Kdr-YT3HRhyphenhyphenIvXxgLKW8-lhvb865Adshc/s320/Delish+Black+Mission+Figs.jpg" width="320" /></a></div>
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Ingredients Makes 4 servings<br />
<br />
<span style="line-height: 115%;">8 Black
Mission figs, cut in half</span><br />
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<span style="line-height: 115%;">1/4 cup crumbled goat cheese, or as needed<o:p></o:p></span></div>
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<span style="line-height: 115%;">3 slices prosciutto, trimmed of all fat and
cut into strips</span></div>
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<span style="line-height: 115%;">2 tablespoons honey, or to taste</span></div>
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<span style="line-height: 115%;">Directions<o:p></o:p></span></div>
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<br /></div>
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<span style="line-height: 115%;">Set oven
rack about 6 inches from the heat source and preheat the oven's broiler.<o:p></o:p></span></div>
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<span style="line-height: 115%;">Arrange fig
halves, cut sides up, on a baking sheet. Top each fig half with goat cheese;
lay prosciutto strips atop goat cheese layer.<o:p></o:p></span></div>
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<span style="line-height: 115%;">Broil figs
in the preheated oven until prosciutto and goat cheese is crisp, 3 to
5 minutes.<o:p></o:p></span></div>
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</div>
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<span style="line-height: 115%;">Transfer the
warm figs to a serving platter and drizzle with honey.<span style="font-size: 16pt;"><o:p></o:p></span></span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-74657950462464901292013-07-24T08:52:00.002-07:002013-08-05T23:04:17.947-07:004 Star Mushroom & Ricotta Brushetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPf5kQj2tYM0PlnUC9C9O7M3028hXBiMvLCtVvrLMjSovlTtIoyY7hPZ41FtbY05ArOu1TSliW5jj_RSAfUu9NJJuCPd4u1Vm5g1QjrMp1FUzdGmSUE8npAb927Slu7H0TmGvxmRHJmA/s1600/ricotta+brushetta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEPf5kQj2tYM0PlnUC9C9O7M3028hXBiMvLCtVvrLMjSovlTtIoyY7hPZ41FtbY05ArOu1TSliW5jj_RSAfUu9NJJuCPd4u1Vm5g1QjrMp1FUzdGmSUE8npAb927Slu7H0TmGvxmRHJmA/s320/ricotta+brushetta.jpg" width="320" /></a></div>
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<br /></div>
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I have to admit that I have not tried this recipe but don't see how you could go wrong, it looks delicious!!</div>
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Makes 4 servings</div>
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Ingredients <o:p></o:p></div>
<div class="MsoNormal">
1 cup ricotta cheese<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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1 lemon, zested<o:p></o:p></div>
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1/2 teaspoon salt<o:p></o:p></div>
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1 pinch freshly
ground black pepper, or to taste<o:p></o:p></div>
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1 pinch red pepper
flakes, or to taste<o:p></o:p></div>
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4 slices French
bread, toasted<o:p></o:p></div>
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1 tablespoon olive
oil<o:p></o:p></div>
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1 tablespoon butter<o:p></o:p></div>
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1 tablespoon olive
oil<o:p></o:p></div>
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16 large white
mushrooms, sliced<o:p></o:p></div>
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1/4 cup green onions,
chopped<o:p></o:p></div>
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1/4 cup Marsala wine<o:p></o:p></div>
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1/2 cup chicken broth<o:p></o:p></div>
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2 teaspoons lemon
juice<o:p></o:p></div>
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2 tablespoons chopped
Italian parsley<o:p></o:p></div>
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1 tablespoon butter<o:p></o:p></div>
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salt and freshly
ground black pepper to taste</div>
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Directions<o:p></o:p></div>
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Preheat oven to 425 degrees F (220 degrees C).<o:p></o:p></div>
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Mix ricotta, egg, lemon zest, 1/2 teaspoon salt, black
pepper, and red pepper flakes in a bowl until smooth.<o:p></o:p></div>
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Place toasted bread slices on a baking sheet. Sprinkle with
1 tablespoon olive oil and evenly divide ricotta mixture atop 4 bread slices.<o:p></o:p></div>
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Bake in the preheated oven until cheese is browned, about 12
minutes.<o:p></o:p></div>
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Heat butter and 1 tablespoon olive oil in a large skillet
over medium-high heat; cook and stir mushrooms in mixture until browned, 5 to 6
minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Stir
marsala wine into mixture and cook until reduced by half, about 1 minute.<o:p></o:p></div>
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Reduce heat to medium-low. Add chicken stock and lemon juice
to skillet; cook until liquid has evaporated. Reduce heat to low. Stir in
parsley and butter. Season with salt and black pepper to taste.<o:p></o:p></div>
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Spoon mushroom mixture equally atop 4 slices of
ricotta-topped bread slices.<o:p></o:p><br />
<br />
Watch the video <a href="http://allrecipes.com/video/3043/mushroom-and-ricotta-bruschetta/detail.aspx?e11=ricotta&e8=Quick%20Search&event10=1&event8=1&prop24=SR_Showcase&e7=Home%20Page" target="_blank">here</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-68912602367327429522013-07-16T08:37:00.000-07:002013-07-16T14:32:38.962-07:00Stuffed Tomatoes with Grits & Ricotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrwsN21KnvOAvFwEZC4AYa6kKKnFHyeFDkKzrXfmGVGFzDw3CzeaBeT7ILcTW8yyYx570By9iopwiAnOUQX9xp7aoiGnHHcZKBppyDTGm8VWHF5b3V_1fLK51ad6EnPzZNAS0bTXfCIo/s1600/stuffed+tomatoe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrwsN21KnvOAvFwEZC4AYa6kKKnFHyeFDkKzrXfmGVGFzDw3CzeaBeT7ILcTW8yyYx570By9iopwiAnOUQX9xp7aoiGnHHcZKBppyDTGm8VWHF5b3V_1fLK51ad6EnPzZNAS0bTXfCIo/s1600/stuffed+tomatoe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrwsN21KnvOAvFwEZC4AYa6kKKnFHyeFDkKzrXfmGVGFzDw3CzeaBeT7ILcTW8yyYx570By9iopwiAnOUQX9xp7aoiGnHHcZKBppyDTGm8VWHF5b3V_1fLK51ad6EnPzZNAS0bTXfCIo/s320/stuffed+tomatoe.jpg" width="320" /></a></div>
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Can't get enough of those garden fresh tomatoes? This appetizer is simply delicious!</div>
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<span style="line-height: 115%;">Makes 8 servings</span></div>
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<span style="line-height: 115%;"><br /></span></div>
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<span style="line-height: 115%;">Ingredients: </span></div>
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<span style="line-height: 115%;"> 1/2 cup dry grits<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 1/2 cups water<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 3/4 teaspoon salt</span><span style="line-height: 115%;"> </span></div>
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<span style="line-height: 115%;"> cooking spray<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 1/3 cups ricotta cheese<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1/3 cup grated Parmesan cheese<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1/2 cup grated Asiago cheese<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 2 eggs<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 2 1/2 teaspoons garlic powder<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1/4 cup chopped fresh parsley<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1/4 teaspoon crushed red pepper<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 teaspoon salt</span></div>
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<span style="line-height: 115%;">8 tomatoes</span></div>
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Directions:<br />
In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.<br />
Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.<br />
Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.<br />
Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.<br />
Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-72944717949404493172013-07-10T23:06:00.000-07:002013-07-10T23:11:44.089-07:00Ricotta Gnocchi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6nzaWxHc0NOhf6Q9MUZb1MRT7t9mTUVolPlL4ndZZ21i121JqcjPWIzGdpr7YaWwDMbR6kTryQy1ZS0PASgyZSVcYjg1H7AL1IWVsCV6RxiH3lVsPcT_CClJTDORaHOhn8JI-lIYJbg/s1600/Ricotta+Gnochi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6nzaWxHc0NOhf6Q9MUZb1MRT7t9mTUVolPlL4ndZZ21i121JqcjPWIzGdpr7YaWwDMbR6kTryQy1ZS0PASgyZSVcYjg1H7AL1IWVsCV6RxiH3lVsPcT_CClJTDORaHOhn8JI-lIYJbg/s1600/Ricotta+Gnochi.jpg" /></a> Makes 5 servings</div>
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<span style="line-height: 115%;">The secret
to making these gnocchi is to dry the ingredients as much as you can before
using. Let the ricotta drain of excess water by placing it in a strainer over a
bowl and leaving it in the refrigerator for at least 30 minutes before
using.<span style="font-size: 16pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 16.0pt; line-height: 115%;"><br /></span></div>
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<span style="line-height: 115%;">Gnocchi:<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 8 ounces ricotta cheese or there about<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 2 eggs<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1/2 cup freshly grated Parmesan cheese<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 teaspoon salt<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 teaspoon pepper<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 teaspoon garlic powder<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 cup all-purpose flour, or as needed<o:p></o:p></span></div>
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<span style="line-height: 115%;">Sauce:<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 3 tablespoons olive oil<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 tablespoon minced garlic<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 (15.5 ounce) can diced tomatoes<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 1 dash crushed red pepper flakes (optional)<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 6 basil leaves, finely shredded<o:p></o:p></span></div>
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<span style="line-height: 115%;"> Salt and pepper to taste<o:p></o:p></span></div>
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<span style="line-height: 115%;"> 8 ounces fresh mozzarella cheese, cut into
small chunks<o:p></o:p></span></div>
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<span style="line-height: 115%;">Directions:</span></div>
<div class="MsoNormal">
<span style="line-height: 115%;">Stir
together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic
powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add
additional flour if needed to form a soft dough.<o:p></o:p></span><br />
<span style="line-height: 115%;"><br /></span></div>
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<span style="line-height: 115%;">Divide the
dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured
surface. Cut each rope into 1-inch pieces, and place on a lightly floured
baking sheet. Place in the refrigerator until ready to use.<o:p></o:p></span></div>
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<span style="line-height: 115%;"><br /></span>
<span style="line-height: 115%;">Heat olive
oil in a saucepan over medium heat. Stir in garlic, and cook until softened and
fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring
to a simmer over medium-high heat, and cook for 10 minutes. </span><br />
<span style="line-height: 115%;">Stir in shredded
basil and season to taste with salt and pepper.<o:p></o:p></span></div>
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<span style="line-height: 115%;"><br /></span>
<span style="line-height: 115%;">While sauce
is simmering, bring a large pot of lightly salted water to a boil over high
heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then
drain.<o:p></o:p></span></div>
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<span style="line-height: 115%;">To assemble
the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of
the sauce to soften, but not melt the cheese. Place gnocchi into a serving
bowl, and spoon sauce over top.<span style="font-size: 16pt;"><o:p></o:p></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-38309964246986891052013-03-28T22:54:00.000-07:002013-04-07T13:03:37.372-07:00Easter & Blueberry Banana Cream PieEaster means Pie. I am looking for a delicious Easter Pie to feature on this blog. I won't be making it until after Easter so that there is plenty of Ricotta available for this special time of year. (If you don't know what I am talking about stay tuned.) Please submit your recipes by comment or email to sabrinapea@gmail.com. Thanks and Happy Easter!<br />
<br />
The following is not a goat cheese recipe, but it is a Pie Recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SyL11uE0IBh_RB7Scftj4j3Bt3PXPqypziPj394WwX72xdAudD3-btMKn8uqRPsgM0e8MnurebdvNgbnvAzt1Fcv9Nha6V0xz_MHR2Y90ov9aPvsz9ILIZPxVtI7Bcbkk91ErS059Bc/s1600/pi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SyL11uE0IBh_RB7Scftj4j3Bt3PXPqypziPj394WwX72xdAudD3-btMKn8uqRPsgM0e8MnurebdvNgbnvAzt1Fcv9Nha6V0xz_MHR2Y90ov9aPvsz9ILIZPxVtI7Bcbkk91ErS059Bc/s640/pi1.jpg" width="424" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkswgYPemz6S4rDtJ8KSLTqcKwavvyEe8vFpaviMU8zM3kzv9PaZ5WsOlDIxFEcdeUNUO_Dl4DxQf4Ohru-tAKmPbr4hyQIoyiWyE6qzunYjkVYYQXTwgGyHU9upJu7nE1QzCRSrx96o/s1600/pi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkswgYPemz6S4rDtJ8KSLTqcKwavvyEe8vFpaviMU8zM3kzv9PaZ5WsOlDIxFEcdeUNUO_Dl4DxQf4Ohru-tAKmPbr4hyQIoyiWyE6qzunYjkVYYQXTwgGyHU9upJu7nE1QzCRSrx96o/s400/pi2.jpg" width="400" /></a></div>
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<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients (4 four inch pies):</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Crust</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 1/4 C Flour </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 t Salt</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 T Sugar</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/4 C Ice water</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Stick of unsalted butter, cut into about 8 or 10 pieces. (Keep the butter refrigerated)</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cream</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 C whipping cream</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8 oz cream cheese, soft</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 t Vanilla extract</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/3 C Sugar</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Additional</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1-2 Bananas</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 C Blueberries</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Directions:</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix together dry ingredients. Add in butter, and mix well. Slowly add in ice water. The crust should mold together if you press on it. Put it in a ball, and refrigerate for 30 minutes. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat oven to 350. Grease the pans.</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Roll out dough until it is about 3mm thick (lets be honest, I just rolled it out so it was thin enough) and then cut out 5 inch circles and mold it into the pie tins. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You might need to trim the excess dough coming out of the tins. Just do what makes sense, and what looks good.</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You might also consider putting pie weights down, since you are baking these pies just for the crust.</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake for 20-25 minutes, or until crust is golden. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix whipping cream with a whisk until firm peaks are formed. Remove from bowl, and put cream in fridge.</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whisk cream cheese in the same bowl until light and fluffy. Add sugar and vanilla. Keep mixing until smooth. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fold in whipped cream into the cream cheese mixture. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cut Bananas and line at the bottom of the cooled pie crust. Add cream on top, making sure it is smooth. Put lots and lots of blueberries on top (you should probably put as many as you can on there). </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Let set in refrigerator for an hour, mine were in there a lot longer and were not soggy in the least bit. </span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="background-color: white; line-height: 18px; text-align: justify;">
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Enjoy!</span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: xx-small;">Recipe courtesy of Camilia Lund</span></div>
<div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4150182769699831654.post-66818238808794094282013-03-09T21:47:00.000-08:002013-07-12T22:39:35.700-07:00Stuffed Shells with Sausage & Mushrooms<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOSh7qrcGzdjZM4L8DKFOjMWjEDBMa-PF0DoBZlpSEvDIjfzZKEBx3YGEoIHu3Pzo2MzfuKSx_S4Sx49ocNblqRRidnDF8yFlM64PAAgpH0JipcY5exUZq-hfgQLnFrY-Gu4D7B73zzw/s1600/shana+115.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOSh7qrcGzdjZM4L8DKFOjMWjEDBMa-PF0DoBZlpSEvDIjfzZKEBx3YGEoIHu3Pzo2MzfuKSx_S4Sx49ocNblqRRidnDF8yFlM64PAAgpH0JipcY5exUZq-hfgQLnFrY-Gu4D7B73zzw/s200/shana+115.JPG" width="200" /></a></div>
<br />
<br />
<br />
These stuffed shells are a great twist from the traditional. It will satisfy your tummy and your tongue. Serve with a loaf of garlic bread and a tossed green salad. <br />
Serves 6-8<br />
<br />
<br />
Ingredients: <br />
<br />
1 (12-ounce) box jumbo pasta shells 1/4 teaspoon salt<br />
1 1/2 tablespoons butter 1/4 teaspoon freshly cracked black pepper<br />
8 ounces mushrooms, stems discarded 12 ounces Italian sausage (sweet or hot), <br />
and caps diced preferably without casing.<br />
15 ounces (give or take) fresh ricotta cheese 1 (9-ounce) package frozen spinach, thawed,<br />
2 eggs, lightly beaten or 6 cups loosely packed fresh spinach (opt)<br />
1 teaspoon garlic powder 1 1/2 cups shredded mozzarella sheese, divided<br />
1/2 teaspoon onion powder 1 1/2 cups shredded Parmesean cheese, divided<br />
3/4 teaspoon dried oregano leaves or shredded hard goat cheese<br />
2 teaspoons dried basil leaves 1 (26-28 ounce) jar marinara sauce<br />
<br />
<br />
<ol>
<li>Preheat oven to 350 degrees F.</li>
<li>Cook pasta shells al dente according to package instructions.</li>
<li>Heat a medium skillet to medium heat. Melt butter and add mushrooms. Saute 3-4 minutes until mushrooms are golden brown. Place ricotta in a large mixing bowl. Add eggs, garlic powder, onion powder, oregano, basil, salt, and pepper. Stir to combine. when mushrooms are cooked, add to ricotta mixture and return empty skillet to stove top.</li>
<li>Cook sausage in skillet (If cased, squeeze out). Break up with a spatula while cooking until browned and crumbly. Add sausage to ricotta mixture.</li>
<li>If using thawed spinach, squeeze out extra moisture from spinach and roughly chop. If using fresh spinach, roughly chop. Add spinach to ricotta-meat mixture and fold together. Ad 2 cups mozzarella and 1 cup Parmesan to mixture. Hint- Some kids may be picky of funny greens in their pasta, disguise it by adding the spinach to the marinara sauce instead and then pureeing it.</li>
<li>Spread marinara sauce evenly on bottom of a 9 x 13-inch pan. Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce. You should be able to fill and fit in about 24-26 shells. Top with remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheeses. Cover with foil and bake 50-60 minutes or until bubbly all over. Remove foil about 10-15 minutes before end of baking time. </li>
</ol>
<div>
Make-Ahead & Freezer Instructions: to prepare ahead of time, cover pan tightly in plastic and then in foil. Refrigerate 1-2 days and then bake as directed (making sure to remove plastic layer underneath foil), or freeze up to two months. Thaw frozen dish in refrigerator overnight and then bake as directed, or bake from frozen, covered in foil (remove plastic wrap), about two hours or until heated and bubbly throughout. Cooking times vary from frozen so check periodically during cooking.</div>
Unknownnoreply@blogger.com0