Three Cheese Beef Stuffed Shells

Earlier today I found this recipe that I thought my kids would like.  I did change it up a little and I must stay, it did come out really good.  Kids loved it.  In fact we don't have any left overs.  Its quick and easy and is defiantly a kids pleasure.  

Ingredients: 

1 box of uncooked jumbo pasta shells

2 lb of ground beef

2 Tbs of minced garlic

1 jar of pasta sauce (your choice)

1/4 cup water

2 1/2 cups of mozzarella cheese

1 cup of cheddar cheese

1/2 cup of Parmesan cheese

Directions: 

1.  heat oven to 350'.  Cook and drain pasta shells as directed on the package.

2.  In a 10-in skillet, cook beef over medium-high heat 5 to 7 minuets, stirring occasionally, until thoroughly cooked, drain.  Cool slightly, about 5 min.

3.  In a large bowl, mix pasta sauce and water.  Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9 inch glass baking dish.  In medium bowl, mix 1 cup of mozzarella cheese, cheddar cheese and Parmesan cheese, and beef.  

4.  Spoon heaping tablespoon mixture into each shell.  Arrange each shell over sauce in baking dish.  Pour remaining sauce over top, covering shells completely.  Sprinkle remaining mozzarella cheese on top.  Cover with foil

5.  Bake 40 to 45 min or until bubbly and cheese filling is set.  

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Chicken Casserole

I had some chicken left over from the other night so I decided to make a chicken casserole.  My kids once again LOVED it.  Hope you enjoy.

6 cooked chicken breast (either cut into pieces or shredded)
1 can of peas and carrots
1 can of corn
2 cans of cream of chicken
1 cup of milk
1 package of egg noodles
1 package of mild cheeder cheese
French's Fried Onions

In a pot cook your noodles per directions on the package.  In another pot add your chicken, veggies, cream of chicken and milk, cook on medium heat for 20 min.  When noodles are done, drain them and add them to your chicken mixture.  In a 9x13 pan do your first layer cheese then mixture repeat until you are done.  Then sprinkle top with cheese and French's fired onions.  Bake at 400 for about 15 to 20 min.

Buttermilk Raspberry Crumb Cake

I made a raspberry crumb cake tonight and it turned out really really good.  It taste even better when you put a little of whipped butter on it after it just came out of the oven.  :D  

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh raspberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the raspberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the raspberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

                                                                  Right out of the oven!           
                                      

                                                              Ready to go into the oven

                                                                   Mixing the raspberries

Ham & Noodle Casserole

So for tonights dinner, I wasn't sure what I should do,  I had laid out some ham so I decided to just throw something together and it actually turned out really good.  I made biscuits to go with it and the kids loved it.   I call it Ham & Noodle bake.  Enjoy


Ingredients:
2 1/2 lb ham
2 packages of egg noodles
4 cans of corn
4 cans of cream of celery soup
2 cups of sour cream
1 lb of swiss grated swiss cheese


Directions:
1.  In a large sauce pan cook noodles accordingly to package, when done drain
2.  In the meantime cut up ham into pieces, then in a large bowl combine ham, soup, sour cream & corn
3.  In a 9x13 pan place a layer of noodles and then a layer of ham mixture and then sprinkle with cheese, repeat layers
4. cover with foil and bake for 30 min. or until cheese is melted.


yield 12 servings

Andes Mint Cupcakes

I came across the recipe on pinterest and it was a big hit at our bake sale.   The recipe calls for Andes candies, but I used some chopped Andes that I had gotten at Walmart to make cookies with.  The mint buttercream icing is posted in an earlier blog. 


Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Directions:

1.     Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2.    Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3.    Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4.    Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean. 

5.    Chocolate Mint Filling:  Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

6.   When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. 

7.    Mint Buttercream:  Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

8.   Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Mint Buttercream Icing

I ran across this recipe and made it.  It was such a yummy recipe that I think I will be using it from now on.

 
Mint Buttercream Icing

8 oz package of cream cheese
1/2 cup butter
3-4 cups of powdered sugar
1 tbs of heavy cream or milk
1 tsp of peppermint extract
green food coloring

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well