Feeds:
Posts
Comments

Posts Tagged ‘Recipe of the Day’

Florentine Spaghetti Bake

Florentine Spaghetti Bake

Ingredients
8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups (16 ounces) 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Directions
Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes.

Drain pasta. Combine the egg with the next five ingredients. Spread 1 cup sausage mixture in a greased 13×9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese.

Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting. Yield: 9 servings.

Recipe found here: Florentine Spaghetti Bake

Read Full Post »

Butterscotch Peach Pie

Butterscotch Peach Pie

Ingredients
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water

FILLING:
3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/3 cup light corn syrup
3 tablespoons butter, melted
2 tablespoons lemon juice
1/4 teaspoon almond extract
8 medium peaches, peeled and sliced

Directions
In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Recipe found here: Butterscotch Peach Pie

Read Full Post »

Pineapple-Caramel Sponge Cakes

Pineapple-Caramel Sponge Cakes

Ingredients
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup caramel ice cream topping
4 individual round sponge cakes
1 pint vanilla ice cream, softened

Directions
In a small saucepan, combine pineapple and caramel topping. Cook over medium heat for 2-3 minutes or until heated through, stirring occasionally.

Place sponge cakes on dessert plates. Top each with a scoop of ice cream and 1/4 cup pineapple sauce. Serve immediately. Yield: 4 servings

Recipe found here: Pineapple-Caramel Sponge Cakes

Read Full Post »

Heirloom Tomato & Zucchini Salad

Heirloom Tomato & Zucchini Salad

Ingredients
7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Directions
In a large bowl, combine tomatoes, zucchini and peppers.

In a small bowl, whisk vinegar, oil, sugar and salt until blended.

Stir in herbs.

Just before serving, drizzle dressing over salad; toss gently to coat.

Yield: 12 servings (3/4 cup each).

Recipe found here: Heirloom Tomato & Zucchini Salad

Read Full Post »

Boston Cream Angel Cake

Boston Cream Angel Cake

Ingredients
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping

Directions
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.

In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Boston Cream Angel Cake

Read Full Post »

Ham & Broccoli Pasta

Ham & Broccoli Pasta

Ingredients
4-1/2 cups uncooked bow tie pasta (12 ounces)
1 package (16 ounces) frozen broccoli florets
3 cups cubed fully cooked ham
1 carton (8 ounces) spreadable chive and onion cream cheese
1/3 cup milk
1/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a Dutch oven, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking; drain and set aside.

In same pan, combine remaining ingredients; cook and stir over medium heat until heated through and cream cheese is melted. Return pasta mixture to pan and toss to combine. Yield: 6 servings.

Recipe found here: Ham & Broccoli Pasta

Read Full Post »

Stuffed Chicken Rolls

Stuffed Chicken Rolls

Ingredients
6 boneless skinless chicken breast halves (8 ounces each)
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Chopped fresh parsley, optional

Directions
Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.

In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.

Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.

Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°. Yield: 6 servings.

Recipe found here: Stuffed Chicken Rolls

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 5,093 other followers

%d bloggers like this: