Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve.
Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.
Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately
Serves 4

Lasagna

This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Chicken Florentine

2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil

Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve.

Pasta Marsala

2 Boneless skinless chicken breasts cut into bite sized pieces.
1/4 C Seasoned flour, (salt, pepper, garlic powder)
1/2 C Canola or vegetable oil
1 Lb Penne pasta
2 Tbsp Butter
1 Tbsp Olive Oil
1/2 C Mushrooms, sliced
1/4 C Marsala wine
2 Tbsp Sweet onion, chopped
1/2 C Chicken Broth
1/4 C Heavy Cream
Pinch Basil
Black pepper and Parmesan to taste

Dredge chicken in flour and cook over medium heat in oil till golden brown.
Drain on paper towel and set aside.

Cook pasta per directions on package

In a medium skillet over medium heat, melt butter.
Add mushroom slices and saute till edges start to brown.
Add Olive Oil and onion cook until onion is tender.
Add chicken and Marsala wine and cook for about 3 minutes
Add chicken broth and bring to slight boil.
Add cream and stir till thickened
Add pinch of chopped basil and black pepper
Remove from heat

Pour Chicken mixture over cooked pasta in serving bowl
Sprinkle with Parmesan
Serve

Say YES to Chocolate - Dark that is!

For a while I've been eating dark chocolate here and there (even like the taste better) - it's filled with antioxidents and high in cacao doesn't make your blood sugar spike like crazy. Here's a fun recipe with dark chocolate and coconut. If you don't like coconut, replace it with those chinese crispy Chinese noodles.

Haystacks

1/2 oz. of dark chocolate (70% strong dark chocolate)

2 tbs. sweetened coconut flakes

In a medium bowl, microwave 1/2 oz. of dark chocolate until melted. Add 2 tbs. of sweetened coconut flakes and toss. Spoon 2 dollops on to a foil-lined plate or cookie sheet. Chill 30 minutes, or until set.

Two of these will run just 120 calories and only 8 grams of sugar!!! So when the trick or treaters come, don't grab a Kit Kat or Peanut Butter Cup, have these chocolate haystacks right there to munch on!!!

B.L.T.Dip

1/2 Cup of Miracle whip(not Mayo)

1 cup of sour cream

1lbs of bacon

1 large tomatoe cubed



fry your bacon till crispy, set on a plate but don't blot it.

mix your sour cream and miracle whip together in a glass bowl.

Crumble your bacon into the sour cream and miracle whip and mix then top or fold in the

cubed tomatoes.

Serve with cracker ( Ritz, club house, triskets, etc.)



Enjoy

Easy Kugel

1 lb Wide Egg Noodles.....Uncooked
1/2 lb Butter
24 oz Creamed Cottage Cheese
6 Eggs
1/2 cup Sugar
4 cups Milk
2 t Vanilla
Corn Flakes or Frosted Flakes

Melt Butter
Beat Eggs
Mix all ingredients except noodles.
Add melted butter
Add noodles and stir thoroughly
Pour into pan (will be very soupy)
Sprinke cereal over top....( I like a thick layer some do not)
Bake @ 350 for one hour or until brown.

Old Fashioned Beef Stew

Cheap N Easy Beef Stew

1 lb of chuck or round..( anything you prefer)

cut in pieces..no more than an inch..

3 Carrots sliced

3 stalks celery chopped to your liking

3 beef boulion cubes

a c of peas

1 onion

parsley about 2 tsps

pepper to your taste

garlic powder

1/2 tsp chili powder

1 tsp italian seasonings

1 CAN of whole potatoes...cut in quarters

In a stock pot...using olive oil ( I use extra virgin).. Coat all the meat in flour..add to pot with oil...as it brown add a slight amount of water to make gravy type..add all seasonings..and the boulion cubes..add water to make a nice gravy...after all the flavors are blended..add the carrots and celery and onions... add more water..about 2-3 cups...simmer for about an hour or until the meat is tender.. after meat is tender..add the potatoes & peas....and thicken with 2 tsps of corn starch mixed with cold water..about 1/3 cup...thicken to your liking ( not too thick). It's deliciuos and you don't have to add salt because of the boulion. I serve with some asiago and parsley..you can top it with whatever you like. ( I give some measurements but really don't measure..I'm sure they are pretty accurate tho..)

Homemade Chicken Noodle Soup

Chicken Noodle Soup..

I like to use Thighs and Legs

4 thighs
4 legs
4 boulion cubes (chicken)
4 stalks Celery (Chopped to your liking)
a large onion
about 4-5 Carrots..cleaned and cut up
1 Bay leaf which will be removed
a dash of cumin
pepper (lots for me)
parsley (lots for me)
a little italian seasoning..about a tsp
Noodles cooked seperately...about a half lb

Put Chicken in stock pot and fill about 2/3 with water..
add celery, onion, carrots, boulion, and all seasonings...Cook for about an hour...take out chicken..cool..and pick off bone...put all chicken back in and add noodles..Serve with hot Italian bread.. Its a meal in itself..

Gingersnaps

Cream together thoroughly:
3/4 cup softened butter
1 cup packed brown sugar

Add:
1 egg
1 teasp. vanilla extract
1/4 cup (light or dark) molasses
Mix well.

Add:
1 teasp. ground cinnamon
1 teasp. ground ginger
1/4 teasp. ground cloves
1 teasp. baking soda
Slowly, mix in:
2-1/4 cups flour

Blend together; refrigerate dough for an hour. Preheat oven to 375 degrees. Form dough into scant 1" balls - roll in granulated sugar and place on ungreased baking sheets, leaving at LEAST 1" space between each cookie (they'll spread a little).

Bake for 8-10 minutes until the edges are set and tops are crackled. Cool ON cookie sheet for a minute or 2, then transfer to a wire rack to cool completely.