An Italian Kind Of Night

Tonight seemed like a great night to make this recipe that I found on Pinterest. I know, I'm ADDICTED to Pinterest, but I can't help myself it has brought many a great meal, snack...whatever into my home! :) Tonight was no exception. This meal is fabulous. It only took me about 30 minutes to put together and get it into the oven, and after a long day at work that is so nice!

SAUSAGE & SPINACH STUFFED SHELLS

INGREDIENTS:
1 12-oz. Package Jumbo Pasta Shells
1 Tbsp. Olive Oil
1 C. Yellow Onion; finely chopped
1 Lb. Italian Sausage, casings removed
3 Cloves Garlic; minced
1 Large Egg; lightly beaten
1 15-oz. container Ricotta Cheese
6 or 7 oz. Fresh Spinach; chopped OR 10 oz. Frozen Spinach thawed and drained
1 C. Grated Parmesan Cheese; divided
1 Tbsp. chopped Fresh Basil OR 1 tsp. Dried Basil
1/4 C. Bread Crumbs
1/2 tsp. Salt
1/2 tsp. Pepper
1 28-oz. Can Chopped Tomatoes with herbs, including the liquid

Bring a pot of water to boil. Cook Pasta Shells according to package directions. Drain, rinse with cold water and set aside.

Heat Olive Oil in a large skillet over medium-high heat. Add the Onions and cook until softened; about 5 minutes. Add the Sausage; breaking into small pieces as it cooks. Cook until the Sausage is no longer pink; about 5 minutes. Add the Garlic and cook until fragrant; about 30 seconds. Remove from the heat.

In a large mixing bowl, combine the Egg, Ricotta Cheese, Spinach, 1/2 C. Parmesan Cheese, Basil, Bread Crumbs, Salt and Pepper. Stir together to combine. Add the cooked Sausage mixture to the bowl and stir until evenly blended.

Preheat the oven to 375. Spread a thin layer of the Chopped Tomatoes in the baking dishes (either three 8x8 pans, or one 9x13 and one 8x8). Stuff each Shell with some Sausage mixture, and arrange in the baking dishes, open side up. Spread the remaining Tomatoes over the top of the Pasta Shells.

Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove the foil and sprinkle with the remaining Parmesan Cheese. Bake, uncovered for 10 minutes.

I can't even begin to tell you how fabulous these are! Give them a try, I know that you will like them.

A Great Meal For A VERY Chilly Night!

It's been a bit since I've posted, I apologize for that. After my nieces Birthday Party things got very hectic around here, and at work, and I also came down with a severe case of Bronchitis! :( It was NOT fun, but thankfully the steroids, antibiotic and inhaler have helped to kick it out of me this time...hopefully for good! I'm glad to have the inhaler though, especially on these past frigid Michigan winter days, where the minute I step outside it takes my breath away.

I was tooling around on Pinterest the other day...I know BIG surprise...NOT!!! :) Anyway, I came across a recipe for Creamy Chicken Gnocchi Soup and thought, "I will have to make this soon." Well, soon has come! It is what this post is ALL about! Although, I have to admit that I didn't follow the recipe to a T, but instead kind of made it my own right off the bat. I will tell you where my add in's are and you can decide how you'd like to make it. How's that for fair? ;)

CREAMY CHICKEN POTATO (I added the Potato) GNOCCHI SOUP

INGREDIENTS:
1 Tbsp. Olive Oil
1 Small Onion; chopped
2 Carrots; sliced thin (I used Baby Carrots as that's what I had in the house)
1/2 tsp. Dried Thyme
2 Cloves Garlic; minced
3 Medium Potatoes; cubed (I added these to mine)
1/2 Small Bag of Frozen Corn (I added this as well) 
1/4 C. Flour
2 C. Half & Half
1 C. Milk
1 10.75 oz. Can Chicken Broth; PLUS 1 Can of Water
1 Lb. Gnocchi
3 Poached Chicken Breasts (Or the recipe says that you can use a rotisserie Chicken) (I cooked up 3 Chicken Breasts at 350 for an hour in the oven last night in preparation for this soup)

In a Dutch Oven or Large Pot, heat the Olive Oil over medium heat. Add in the Onions, Carrots, Thyme, Potatoes and Corn, cook until tender about 10-15 minutes. Add Garlic and cook for about 1 minute; until fragrant, stirring frequently. Add Flour and cook until the Flour just turns golden. Slowly whisk in Half & Half, Milk, Chicken Broth and Water. Bring to a boil; then reduce to a simmer. Stir in Gnocchi and continue to simmer for about 5 minutes, until Gnocchi is cooked through. Add Chicken and cook for about 2-3 minutes; until heated through. 

It's quick, it's easy and it's delicious! Give it a try, I would love to know what you think of it!

A Very Special Birthday Celebration!!!!

Today we celebrated my niece W's 5th Birthday! We had a party at our house after church. Gramma made homemade Sloppy Joes and Aunt Melissa made Ribbon Jello for lunch. Aunt Melissa also made a 6-Layer Rainbow Birthday Cake complete with a Number 5 on the top! It was frosted with a Lemony Swiss Merinque Frosting that I made as well! It was so much fun.  There was lots of laughter and presents, storytelling by Grandpa and playing on Grandpa's Ipad!!! It really was a lot of fun.

I wanted to share the recipe for the cake and frosting with you all as well. It is a little bit of work to make, but SO VERY WORTH IT in the end. Especially when I saw the look on both of my nieces faces when it was cut into!!! I would do it again in a heartbeat! :)

RAINBOW CAKE:

My Finished Product (I cut out a Paper #5 and sprinkled around it with Stars)

INGREDIENTS:
2 Boxes White Cake Mix (Along with Ingredients to make cake)
Food Coloring

Mix 1 Cake Mix according to package directions. Scoop out in about 2-Cup Measurements into 3 bowls. Tint with desired Food Coloring Color (I.E. Purple, Blue, Green, etc.) Pour into 9-inch round cake pans and bake according to package directions...checking cake about 10 minutes before it would be done as it may cook up faster as you are using less mix.  Mix up the 2nd Cake Mix and separate into 3, about 2-Cup Measurements and tint the other desired 3 colors. Bake. Let cool completely before frosting. 

LEMONY SWISS MERINQUE BUTTERCREAM FROSTING

Filling & Crumb Coat:
9 Egg Whites
1 3/4 C. Sugar
2 C. Unsalted Butter (4 Sticks); cut up into small pieces at Room Temperature
2 tsp. Lemon Extract

Frosting:
5 Egg Whites
1 C. Sugar
1 C. Unsalted Butter (2 Sticks); cut up into small piece at Room Temperature
1 1/2 tsp. Lemon Extract

1. In a Medium Saucepan over Medium Heat whisk the Egg Whites and 1 3/4 C. Sugar for Filling & Crumb Coat until Sugar completely dissolves. Pour into Bowl of Electric Mixer fitted with the Whisk attachment. Whisk on High Speed until mixture is about room temperature. Slow mixer to Medium speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High speed until incorporated; about 5 minutes. Beat in Lemon Extract. You are now ready to assemble the cake into layers. Start with Purple layer on the bottom, put some Filling on top of cake and spread around (don't worry if it goes over the edge as you will use this to frost the cake as well). Once all layers (except top layer) have filling on them; place cake in the refrigerator while you make the Frosting. 

2. For the Frosting: In a medium saucepan over Medium Heat whisk the 5 Egg Whites and 1-Cup of Sugar until the Sugar is completely dissolved. Pour into bowl of Electric Mixer fitted with Whisk attachment and whisk on High until about Room Temperature. Slow mixer to Medium Speed and add the Butter; mixing well after each addition. Switch to Paddle Attachment and mix on High Speed until incorporated; about 5 minutes. Beat in Lemon Extract. Now you are ready to frost the cake totally. I found it easier to do the sides first and then the top! 

Here's a picture of the Birthday Girl with her slice of cake, and a picture of me with the inside of the cake!

 The Happy Birthday Girl 

Aunt Melissa & her creation

A Great Way To Start The Day!

This weekend is going to be a VERY busy one for me!!!! It all started tonight with my parents coming into town, then we all went out to dinner and are now home relaxing and having our evening coffee.

Tomorrow is jam packed full!!! I have my cousin R's Baby Shower to go to in the early afternoon! I'm so excited to be going and celebrating them and their first baby! It seems like just yesterday when we were all little kids and playing, roller skating and running up and down Van Auken Street here in GR when we'd come to visit. I have a lot of good memories of us growing up. :)

Then, on Sunday, we are celebrating my niece W's 5th Birthday!!!!!! She was so excited and exclaimed to me on the phone on Monday (which was her actual Birthday) that she's, "Five now, a WHOLE hand!!!!" It was so great, and brought a HUGE smile to my face. I LOVE, LOVE, LOVE being an Auntie...kinda helps that I have the best nieces and nephew in the whole world, hands down! ;) We are having her party here at our house. So, before the Baby Shower tomorrow I will be making rainbow 7-layer Jello and also a very special Rainbow Birthday Cake. I will post the recipe for that, along with pictures after it's all said and done.

I decided today that it would be nice if I made Mom & Dad and the bro breakfast tomorrow as well. In order not to have to slave over it I found a recipe on...you guessed it...PINTEREST for a different kind of Crock-Pot Oatmeal. So, I've already assembled it in the Crock and am just waiting for the perfect time to turn it on and let it cook overnight. I can't wait to smell the yummy smells as it cooks tonight and hope that it fills my house with it's aroma!

CROCK-POT OVERNIGHT OATMEAL

INGREDIENTS:
2 Apples; chopped (I used 3 smaller ones)
1 tsp. Cinnamon
1/3 C. Brown Sugar (I used a little bit more than that)
2 C. Oatmeal
4 C. Water

Chop the Apples and place in the bottom of the Crock-Pot. Add the Brown Sugar and the Cinnamon on top. Pour in the Oatmeal and finally add the Water. DO NOT stir. Put the lid on and turn on Low and let cook for 8-9 hours.

How easy is that? I can't wait to taste it, as I'm sure that it will be delicious! I'd love to know if you try this as well.

It's A Pot Pie Kind of Night!

I thought that I had posted this, but apparently I haven't. So, I will post it tonight, since this is what we're having for supper tonight over here!

It's quick, easy and delicious!

CHICKEN POT PIE

INGREDIENTS:

1 Box Pillsbury Refrigerated Pie Crusts
1/3 C. Butter
1/3 C. Chopped Onion
1/3 C. Flour
1/2 tsp. Salt
1/4 tsp. Pepper
1 3/4 C. Chicken Broth
1/2 C. Milk
2 1/2 C. Chicken; cooked and cubed (I cheated and used Tyson Frozen Cubed Chicken)
2 C. Green Giant Frozen Mixed Vegetables; thawed

Preheat the oven to 425. Roll out 1 Pie Crust into the bottom of a pie plate. In 2-quart saucepan; melt the Butter. Add the Onion and cook 2 minutes until tender. Add in the Flour and Salt & Pepper; stirring constantly.  Gradually add in the Milk & Chicken Broth; stirring until thickened. Stir in the Chicken & Mixed Vegetables. Remove from heat. Spoon into Pie Crust. Top with remaining pie crust. Cut slits in the top to vent. Bake for 30 to 40 minutes or until the crust is golden brown. Let stand 5 minutes before serving.


See, I told you that it was quick and easy! And it makes the whole house smell so good while it's baking! Give it a try, and tell me what you think!

A Delicious Combination!

HAPPY NEW YEAR! I pray that 2013 is filled with many of the Lord's richest blessings for all of my readers! We had a great time celebrating at home last night with some of my oldest friends. I call them my "step-momma" & "step-daddy". I made BBQ Meatballs in the Crockpot, and we had Cheese & Crackers. We had a great time talking, laughing and watching the ball drop in NYC on TV. Normally we go downtown and watch the Ball drop here in GR, but this year another friend was not able to join, so we didn't go. Which, was probably better as I have not been feeling the greatest and fighting off Bronchitis/Upper Respiratory crud for a few weeks now. I'm finally starting to feel more like myself, and am looking forward to when it is completely gone! :)

Tonight I decided that while we still had to use up some leftover ham, and some BBQ Meatballs that I made last night that I would also make a yummy side dish to go along with it. One that is healthy, well, relatively! Remember the post that I did about Butternut Squash? Well, I decided to use some of that tonight.

I thought that it was delicious! The Bro is not a huge fan of Butternut Squash, so his response was, "Eh". Oh well, more for me then! :)

BUTTERNUT SQUASH-APPLE-CRANBERRY BAKE

INGREDIENTS:
1 Large Butternut Squash; peeled & cut into 1-inch Chunks (I had already frozen some)
2 Large Tart Cooking Apples, cored and cut into chunks
1/2 C. Fresh or Frozen Cranberries (I used Fresh ones)
1/2 C. Brown Sugar
1 Tbsp. Flour
1 tsp. Salt
1/2 tsp. Ground Nutmeg
1/4 C. Butter

Preheat the oven to 350. Place the Squash in the bottom of a baking dish. Add the Apples and then Cranberries on the top. Mix together the Brown Sugar, Flour, Salt and Nutmeg and pour over the top. Slice the Butter and dot across the top. Bake for 50-60 minutes. 

It had just the right amount of flavors that melded so well together. Thanks Pinterest for another GREAT recipe!!!