Stuffed Shells

From Taste of Home website. My family loves these babies.

1  med  onion, finely chopped

3  cloves  garlic, minced

1  Tbs  vegetable or olive oil

1-1/2  cups  ricotta cheese

1  egg

1  cup  shredded Mozzarella cheese, plus more for topping

1/2  cup  freshly grated Parmesan cheese

1  tsp  dried Italian seasoning

1/2  tsp  black pepper, optional

1  (10 oz)  pkg frozen chopped baby spinach, thawed and squeezed dry

1  med  jar  Prego spaghetti sauce (or your favorite brand)

1-2  lbs  Italian sausage (not links)

1  pkg  jumbo pasta shells

Boil the pasta according to package directions, until just tender.

Fry the sausage until fine and crumbly. Set aside. In another frying pan, 

saute onions and garlic in the oil, just until tender, but not browned. Put in a medium size mixing bowl. Add ricotta, 1-1/2  cups Mozzarella, and Parmesan cheese. Add the egg, seasonings and spinach (spinach is optional). Mix until well blended.

In a large oblong Pyrex baking dish, spread a little spaghetti sauce on the bottom. Sprinkle with some of the cooked sausage.

Spoon the cheese mixture into the shells, and place on top of the sausage in baking pan. Repeat until all the filling is used up. Top with remaining sausage. Pour the remaining spaghetti sauce over the filled shells. Sprinkle with more Mozzarella cheese (as much as you want). Cover with foil and bake @350 degrees for 45 minutes. Make sure the cheese has melted in the shells.

Strawberry Angel Cake

The recipe calls for a store-bought angel food cake, but I make Grandma Leu's recipe (posted on the blog). It is a ton of work, but it is by far the best angel food cake out there. This is a low-fat dessert that absolutely everyone loves. Eat it the same day you make it.

4  cups  sliced strawberries
3/4  cup  sugar, divided
2  Tbs  evaporated milk
8  oz  low-fat cream cheese (not fat-free)
1  (10-inch)  angel food cake
3  Tbs  Triple Sec orange flavored liqueur
8  oz  reduced calorie Cool Whip, thawed
2  Tbs  almond slices, toasted

Combine strawberries and 1/4 cup sugar in a small bowl. Cover and let sit for one hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl. Beat at medium speed on mixer until smooth.

Cut cake in three layers, horizontally, using a serrated knife. Place bottom layer, cut side up, on a serving plate. Brush with 1 Tbs liqueur and spread half of cream cheese mixture over cake. Using a slotted spoon, spoon 1/3 of strawberries over the cream cheese layer. Repeat layers, ending with cake and liqueur. Spread whipped topping on top and sides of cake. Cover and chill for 30 minutes.

Arrange the remaining strawberries on top of cake before serving. Sprinkle with almonds.

Oven-Roasted Ranch Potatoes

3 lbs small red potatoes (skins on) –each approximately 2" in diameter

1/3 cup olive oil (not extra virgin)

1-1 oz packet onion soup mix

1-1 oz packet ranch dip mix

1/2 tsp garlic powder

1/2 tsp black pepper

1 c freshly grated Parmesan cheese or sharp cheddar (optional)

Chopped scallions or parsley for garnish (optional)

Preheat the oven to 400°.

Mix the olive oil, onion soup mix, ranch dip mix, garlic powder, and pepper. Set aside while you prepare the potatoes.

Cut each potato in half and then each half into quarters. Add the potatoes to a medium bowl. Stir the olive oil mixture and pour it on to the potatoes. Toss to evenly coat. Spread the potatoes onto a sided sheet pan, which has been sprayed with cooking spray. Make sure that one of the cut sides of potatoes is touching the bottom of the sheet pan (so that it browns nicely).

Cover the sheet pan with aluminum foil. Bake for 15 minutes then remove the aluminum foil. Do not stir. Bake another 20 minutes (uncovered), stirring after 10 minutes. Transfer to a serving bowl and, if desired, toss with your choice of cheese. Garnish with chopped scallions or parsley.

Corned Beef with Honey Mustard Glaze

This got resounding reviews at my St. Patrick's Day party. I forgot to use the Pepsi when baking it, but it was delicious without it. Also, the corned beef package says to simmer it for 90 minutes per pound for the best tenderness, which would have been six hours. I simmered mine for five hours and it was very tender.

Prepare Corned Beef using instructions on package. Once fork tender remove from water.

   

Preheat oven to 350°.

In an 8X13" cake pan add a half can of Pepsi, Coke or 7-Up to pan, then put corn beef in pan.

Mix 1/3 cup of honey and 1/3 cup of Guldens Spicy brown (or any brown or deli mustard) together, spread mixture over top and sides of corned beef.

   

Bake at 350° for 20 minutes; remove corn beef, slice across the grain and serve.

While baking the corned beef in oven, cook the cabbage, carrots and potatoes in beef broth or water with a couple beef broth cubes, on top of the stove.