Spinach and Cheese Stuffed Shells with Marinara Sauce

( I got this recipe from a magazine that came in my newspaper on Sundays - turned out to be a keeper!)

Marinara Sauce:

2 Tbsp. olive oil

1/2 yellow onion, chopped

3 garlic cloves, minced

1 (14 1/2 oz) can diced tomatoes

2 (14 1/2 oz) cans tomato sauce

2 beef bouillon cubes

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 Tbsp. chopped fresh parsley

2 tsp. sugar

1 tsp. coarse salt 

freshly ground pepper

Pasta:

1 (12 oz) box jumbo pasta shells, cooked and drained

2 Tbsp. olive oil

1 lb. fresh spinach

1/4 c. water

1 1/4 c. shredded mozzarella cheese

3 c. ricotta cheese

2 eggs, lightly beaten

2 garlic cloves, minced

1 c. freshly grated Parmesan cheese, divided

1/8 tsp. ground nutmeg

1/2 tsp. coarse salt

1/4 tsp. white pepper

1/4 c. minced fresh parsley.

** To prepare marinara sauce, heat olive oil in a large, heavy saucepan over medium heat.  Add onion and saute until translucent. Add garlic and saute 1 minute.  Add tomatoes, tomato sauce, bouillon cuts, basil, oregano, parsley and sugar.  Stir well.  simmer over low heat 30 minutes, stirring occasionally.  Add salt and pepper..  Makes about 6 cups.

**Preheat oven to 350F .  Toss cooked pasta with olive oil and set aside

**Combine spinach with water in a large saucepan over medium heat.  Simmer, covered, until spinach is wilted, 3 to 5 minutes.  Drain well and squeeze spinach to remove excess moisture.  Finely chop spinach.

**Combine mozzarella, ricotta, eggs, garlic, spinach, 1/2 c. Parmesan, nutmeg, salt and pepper in a large bowl.  Stir to blend.  Generously stuff pasta shells with cheese mixture.  Place shells in 2 (13x9) baking dishes and cover with marinara sauce.  Sprinkle evenly with remaining Parmesan cheese and parsley.

** Bake 25 to 30 minutes, until cheese is melted and sauce is hot and bubbly.  Let cool 5 to 10minutes before serving.  Serves 10.  

 

Cowley Lunchroom Sloppy Joes

 

(I was finally able to get this recipe! I craved this when I was pregnant and it seemed that I could never duplicate it.   It's from my school years in Cowley.  We had the best lunches and how blessed we were!  Everything was from scratch and simple recipes.  I'm so grateful that one of the lunch ladie's daughters was able to share this with my sister so I can re-create my memories)

1 lb. ground beef

1/4 c. chopped bell pepper

2 tsp. chopped onion

1 tsp. garlic powder 

**saute onion and bell pepper until translucent , then add ground beef and cook until the beef is done.

** Add

3/4 c. ketchup

2 tsp. mustard

(Can add 1/4 c. salsa) 

** Heat all ingredients together until warm .

aebleskivers by Houseofnasheats

(These are Danish pancake balls, you will need an aebleskiver pan to make these- although I lived in Denmark a couple of times, I never did have these, but I love all things Danish, so I asked for an aebleskiver pan for Christmas a couple of years ago, and now I found a wonderful recipe, my family gobbles these up especially with sliced strawberries, syrup and whipped cream- these are a tradition for Christmas, I hope to make them more often!)

 2 egg whites and yolks, separated

2 c. flour

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 Tbsp. butter, melted

2 c. Buttermilk

**In medium bowl; beat egg whites with an electric mixer until still peaks form.

** in separate large bowl, combine flour, baking powder, salt, baking soda and sugar.  Stir well, then add:  the egg yolks, melted butter and buttermilk and mix until just combined.

** Gently fold in egg whites - Batter will be fairly thick

** Heat aebleskiver pan over medium heat until hot.  Brush each cup with a little bit of melted butter, then fill with about 2 Tbsp. of batter, until almost full.  

**As soon as they begin to bubble around the edges, use wooden skewer, chopstick or fork to flip over 1/2 way, letting batter slide around to fill in the bottom of the cup.

** Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continue to turn until golden brown al the way around and cooked through

** dust with powder sugar

** Serve with Jam, honey, cinnamon, or syrup, nutella, cookie butter, or whatever you like!

**Can use cardamon to give them a little more flavor

Pineapple Zucchini Bread

( This recipe came from a Pillsbury book long ago, I only made it once and put the recipe away.  I just picked zucchini from my garden and thought I might try this recipe again to see if it was as good as I remembered.  It did not disappoint!  The glaze with the yummy cinnamon goes so perfectly on this,  wowsa! I would make a little extra next time as I'm kind of a frosting kind of girl!  This loaf is so moist and so delicious, and so worth every calorie!  I'll let you know next week when I have gotten on the scale :) 

( I doubled this recipe to make 4 small loaf pans and one regular size loaf ) 

Bread: 

1 c. firmly packed brown sugar

1/2 c. butter, softened

1 c. shredded zucchini

8 oz. can crushed pineapple in it's own juice, undrained, reserving 1 Tbsp. juice

2 eggs, slightly beaten

2 c. flour

1 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. allspice

1/2 c. chopped nuts, optional

** Heat oven to 350 F. Grease and flour bottom only of a 9x5 inch loaf pan.  In large bowl, beat brown sugar and butter until light and fluffy.  Stir in zucchini, pineapple and eggs.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, cinnamon, salt and allspice to zucchini mixture; blend well.  Fold in nuts.  Spread evenly in prepared pan.  Bake 350F for 60 to 70 min ( high altitude 375F for 55 to 65 min - although I didn't adjust the temperature for high altitude, I just watched the time to make sure it was done) or until toothpick inserted comes out clean.  Cool 10 minutes ; remove from pan.

**Glaze:

1/2 c. powdered sugar

reserved 1 Tbsp. pineapple juice

1 tsp. corn syrup

1/4 tsp. cinnamon

**In small bowl, combine all glaze ingredients until smooth; spoon over warm loaf.  Cool completely on wire rack.  Wrap and store in refrigerator.  Makes 1 loaf.   

Sheet Pan Omelet

 

(I found this on the internet and since I was having company, I decided to give it a try - it turned out well and was a home run hit!)

Ingredients:

1/2 lb. bacon/ cooked and crumbled

1/4 to 1/3 c. ham/ diced

1 c. packed baby spinach/ roughly chopped

1/2 c. red bell pepper ( I used green)/ diced

3 medium green onions/ chopped

1/2 lb. sliced mushrooms

1 c. shredded sharp cheddar cheese ( I used a gruyere/cheddar plus some colby/jack )

12 large eggs

1/2 c. light cream or whole milk

1 tsp. salt

1 tsp. black pepper

1 tsp. granulated garlic

1/2 tsp. onion powder

few dashes of hot sauce/ optional.

Preheat oven to 350 F.   Put 3Tbsp. butter in a jelly roll pan. 

Sauté :  Mushrooms, onions, and bell peppers until soft, add ham at the end.

*In medium size bowl, whisk together eggs, cream, salt, pepper, garlic and onion powder.  Add a few dashes of hot sauce if you are using it.

* Heat pan with the butter until butter is melted, then brush the pan and the sides with the butter

*Arrange sauteed veggies and meats in pan, Sprinkle 1/2 c. cheese on top.

*Pour egg mixture evenly over top, then sprinkle the top with the rest of the cheese.

*Place in oven and bake for 20 minutes.  Check and gently shake pan to see if eggs are set.  If not, bake another 5 minutes, and check again.  

*Can broil top just to brown if desired.

*Cut into squares and serve,  can serve with favorite sides, salsa, as an egg sandwich or on bagels. 

**slightly adapted from: melissassouthernstylekitchen

Dripping Roast Beef Sandwiches with Melted Provolone

 

( I made these years ago, when I found the recipe in a magazine, they were actually advertising for Campbell's soup which this recipe calls for the French Onion Campbell's soup- it was a hit and I forgot about the recipe until recently and made them again, they are still a hit- the flavors wow!)

1 can (10 1/2 oz) Campbell's condensed French onion soup -( I ended up using au jus instead, and loved it as well )

1 Tbsp. Worcestershire sauce

3/4 lb. thinly sliced deli roast beef

4 Hoagie buns ( I just used pretzel slider buns for this picture)

4 deli sliced provolone cheese

1/4 c. drained mild banana pepper rings ( optional)

1.  Heat oven to 400 degrees

2.  Heat soup, or au jus, and Worcestershire in a 2 qt. saucepan over med-high heat to a boil.  Add beef and heat through, stirring constantly

3.  Divide beef among rolls, top beef mixture with cheese slices and place sandwiches onto baking sheet.

4.  Bake 3 min. or until the sandwiches are toasted and cheese is melted.  Spoon soup mixture onto sandwiches.  Top each one with 1 Tbsp. pepper rings.

** You just might want to make these for the super bowl this year **

Ham and Potato Soup by Cafe Delites

 

(This soup is sooo good!  A good comfort soup and also a good way to use up that leftover ham from Christmas or Easter.  This got rave reviews from my husband and kids, plus with all the good veggies, you are bound to have a "win-win", enjoy! )

1/3 c. butter

1 onion, finely chopped

1 c. large carrot, peeled and diced

1/2 c. diced celery

3 c. peeled and diced potatoes

4 cloves garlic, minced 

1 1/2 c. cooked ham, diced (can add more)

1/3 c. flour

2 c. chicken stock

2 tsp. chicken bouillon

3 c. whole milk ( can use 2 % but I prefer the whole)

fresh cracked pepper

** Heat the butter in a pot over medium heat.  Sauté the onion, carrots, celery until beginning to soften (about 4 min.)

** Add the ham and potatoes, cook for 2 min. then add the garlic and sauté until fragrant (about 30 seconds)

** Mix the flour through and cook for 2 minutes

** Stir in stock and bouillon, mixing all ingredients together.  Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10 to 12 min.

** Reduce heat to med-low, add the milk and stir over the heat until thickened (about 5 min.)

** Taste test and season with salt and pepper, if desired.

** Serve!

You can make your own ham broth instead of the chicken broth using leftover ham bone.  

Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway . 

Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about an hour) -  Discard bone.