This has become one of our house's favorite dinners, it is easy and has a million variations.
1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
Garlic salt
Chili powder
Cheyanne
1 can diced tomatoes
1 can green chiles
21 jumbo pasta shells (21 will fit perfectly in a 9x13 baking dish)
2 tablespoons butter, melted
Red enchilada sauce
Shredded cheddar cheese
Shredded monterrey jack cheese
1 1/2 cups crushed tortilla chips
Sour cream
Diced green onions
Preheat oven to 350
1.In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, garlic salt, chili powder, cheyanne, tomatoes and green chiles.
2.While beef is cooking prepare pasta shells according to package directions (generally 8-10 mins, al dente)...once done and drained toss with melted butter.
3. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour enchilada sauce over shells. Cover with foil and bake for 15 minutes.
4. Remove dish from oven and top with tortilla chips and cheeses; return dish to oven to cook for 15 minutes more.
5. Top with sour cream and onions; serve.
*Note: I did not list measured amounts for most of the ingredients...use as little or as much to satisfy your liking. You can also use whatever cheese you prefer, or even top with green enchilada sauce. There really are lots of variations with this recipe.
Recipe courtsey of All Recipes, althought there have been lots of changes by me.
Thursday, October 15, 2009
Eggplant Parmesan
What you need:
3 eggplant, cut into 1/2 inch slices
3 eggs, beaten
3 cups Italian seasoned bread crumbs
3 jars spaghetti sauce
Shredded mozzarella cheese
Shredded parmesan cheese
Dried basil
Extra Virgin Olive Oil
What to do:
1.Preheat oven to 450 degrees F
2. "Sweat" eggplant slices. Do this by covering slices with salt (don't be afraid of using too much, it will all be rinsed off) one side is fine. Let sit 20-30 mins...it is science before your eyes. When the time is up rinse and thoroughly dry slices.
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet that has been covered with EVOO. Bake in preheated oven for 8 minutes on each side.
Meanwhile prepare pasta of choice...Then you can do one of two things...
In a 9x13 inch baking dish plus a baking dish one size smaller (This is a huge recipe and one dish just isn't enough) spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown. Serve over pasta.
OR
Put a layer of cooked pasta in the bottom of your baking dishes, layer with eggplant, cover with sauce, mozzarella, parmesan and then sprinkle with basil. Place in over under broiler until it reaches desired goldenness.
I did not list a specific measurement for cheese or basil...just use as much as you would like. And like I said this is a huge recipe...I made this on Monday for Tod, Brooks and I and we are still eating it Thursday and should be gone by tomorrow.
Recipe courtesy All Recipes, although I did make a lot of changes :)
3 eggplant, cut into 1/2 inch slices
3 eggs, beaten
3 cups Italian seasoned bread crumbs
3 jars spaghetti sauce
Shredded mozzarella cheese
Shredded parmesan cheese
Dried basil
Extra Virgin Olive Oil
What to do:
1.Preheat oven to 450 degrees F
2. "Sweat" eggplant slices. Do this by covering slices with salt (don't be afraid of using too much, it will all be rinsed off) one side is fine. Let sit 20-30 mins...it is science before your eyes. When the time is up rinse and thoroughly dry slices.
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet that has been covered with EVOO. Bake in preheated oven for 8 minutes on each side.
Meanwhile prepare pasta of choice...Then you can do one of two things...
In a 9x13 inch baking dish plus a baking dish one size smaller (This is a huge recipe and one dish just isn't enough) spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown. Serve over pasta.
OR
Put a layer of cooked pasta in the bottom of your baking dishes, layer with eggplant, cover with sauce, mozzarella, parmesan and then sprinkle with basil. Place in over under broiler until it reaches desired goldenness.
I did not list a specific measurement for cheese or basil...just use as much as you would like. And like I said this is a huge recipe...I made this on Monday for Tod, Brooks and I and we are still eating it Thursday and should be gone by tomorrow.
Recipe courtesy All Recipes, although I did make a lot of changes :)
Mint Filled Brownie Cupcakes
Cupcakes:
8oz. semisweet baking chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
12 York peppermint patties
Frosting:
8 ozs cream or neufchatel cheese (room temperature)
3 cups powdered sugar
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in ) a pan of simmering water. Stir occasionally until just melted, four to five minutes.
2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs. Whisk in flour and cocoa until smooth (do not over mix).
3. Spoon 1 heaping tbsp. of batter into each lined cupcake cup. Place one patty on top, pressing into batter, Top with 2 tbsp. batter, covering patty completely.
4. Bake, rotating tin halfway through, until cake tester comes out with only a few moist crumbs, about 30-35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.
Frosting:
In a large bowl, using an electric hand mixer, beat the cheese until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use. Spread the frosting on top of the cupcakes and garnish with mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature, or warmed up for 16 seconds in the microwave and enjoy with a cold glass of milk.
*I have made this recipe several times...stick to the instructions. Do not try to chop up and mix in the peppermint patties, or even keep it layered but broken into pieces...it will just make a big mess and your cupcakes will be ruined :)
8oz. semisweet baking chocolate, coarsely chopped
1/2 cup unsalted butter
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
12 York peppermint patties
Frosting:
8 ozs cream or neufchatel cheese (room temperature)
3 cups powdered sugar
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. Place chocolate and butter in a heatproof bowl set over (not in ) a pan of simmering water. Stir occasionally until just melted, four to five minutes.
2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth; whisk in eggs. Whisk in flour and cocoa until smooth (do not over mix).
3. Spoon 1 heaping tbsp. of batter into each lined cupcake cup. Place one patty on top, pressing into batter, Top with 2 tbsp. batter, covering patty completely.
4. Bake, rotating tin halfway through, until cake tester comes out with only a few moist crumbs, about 30-35 minutes. Transfer tin to a wire rack and cool completely before removing cupcakes.
Frosting:
In a large bowl, using an electric hand mixer, beat the cheese until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use. Spread the frosting on top of the cupcakes and garnish with mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature, or warmed up for 16 seconds in the microwave and enjoy with a cold glass of milk.
*I have made this recipe several times...stick to the instructions. Do not try to chop up and mix in the peppermint patties, or even keep it layered but broken into pieces...it will just make a big mess and your cupcakes will be ruined :)
Pumpkin Crisp
This recipe is yet another delicious alternative to plain old pumpkin pie...it is warm and wonderful and will proudly be served in our home for many years to come.
1 15 oz. can pumpkin pie filling
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 box butte-recipe yellow cake mix
1 cup chopped pecans
2 sticks melted butter
Whisk together first 5 ingredients. Pour into a glass 9x13 baking dish (you can lightly grease the dish if you want, I didn't and it turned out fine.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans, and drizzle with melted butter.
Bake at 350 for 1 hour. Remove and let stand 10-15 minutes before serving. Top with Cool Whip if desired and Enjoy!
*Recipe courtesy of Lulaville
1 15 oz. can pumpkin pie filling
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 box butte-recipe yellow cake mix
1 cup chopped pecans
2 sticks melted butter
Whisk together first 5 ingredients. Pour into a glass 9x13 baking dish (you can lightly grease the dish if you want, I didn't and it turned out fine.
Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans, and drizzle with melted butter.
Bake at 350 for 1 hour. Remove and let stand 10-15 minutes before serving. Top with Cool Whip if desired and Enjoy!
*Recipe courtesy of Lulaville
Ooey Gooey Caramel Popcorn
This is the best caramel popcorn I have ever had! It is sure to be a hit at any get together!
10 cups popped popcorn
3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
Combine sugars, corn syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boil over medium high heat, stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer or a small drop in cold water forms a hard ball. Reduce to low and stir in butter until melted. In a giant bowl pour over popcorn and mix until well covered. Cool slightly and form into balls if desired, otherwise just enjoy out of the bowl :)
*Tip: If possible use a giant bowl with a lid (or some other large container). This recipe makes a lot of caramel and I have found that the popcorn at the bottom of the bowl has a lot more caramel then the top...so as your popcorn cools keep flipping it over so the caramel really gets distributed evenly.
10 cups popped popcorn
3/4 cup brown sugar
3/4 cup sugar
3/4 cup butter
1/2 cup light corn syrup
1/2 cup water
1 teaspoon white vinegar
1/4 teaspoon salt
Combine sugars, corn syrup, water, vinegar and salt in a 2 quart sauce pan. Heat to boil over medium high heat, stirring frequently. Cook, stirring constantly to 260 degrees on a candy thermometer or a small drop in cold water forms a hard ball. Reduce to low and stir in butter until melted. In a giant bowl pour over popcorn and mix until well covered. Cool slightly and form into balls if desired, otherwise just enjoy out of the bowl :)
*Tip: If possible use a giant bowl with a lid (or some other large container). This recipe makes a lot of caramel and I have found that the popcorn at the bottom of the bowl has a lot more caramel then the top...so as your popcorn cools keep flipping it over so the caramel really gets distributed evenly.
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