Monday, October 25, 2010
I saw a recipe a couple days ago that had pasta and sauce in a skillet with ricotta balls dropped on top of it. It sounded so good, but when I went to make my weekly menu I couldn't remember where I saw it. After doing some searching online(and not finding the exact recipe), I found out that the ricotta mixture is basically the same as what you would use to stuff shells, minus the egg. I just winged it from there. It was really good and the whole family loved it.
1 lb ground beef
Rotini pasta(or any other similarly sized pasta) about 10 oz
1 jar of pasta sauce
1 cup of ricotta cheese
1/4 cup of Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup mozzarella cheese
Directions: Brown ground beef in a skillet. Sprinkle with salt and garlic powder. While beef is browning bring water to a boil and cook pasta according to directions on box. Once beef is browned, drain fat. Add sauce and 1/2 cup mozzarella cheese. Simmer. Mix together ricotta cheese, 1/4 cup Parmesan cheese and 1/2 cup mozzarella cheese, set aside. Once pasta is done, drain and add to sauce. Mix together. Add ricotta mixture to top of sauce and pasta(heaping tablespoons). Cover and simmer till ricotta mixture is heated through. Pin It
Caramel apples are one of my favorite treats so I loved the idea of trying these caramel apple cupcakes. These were really simple to make and the kids loved helping me. The result was so delicious! Perfect for fall!
1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
3 tablespoons milk(I used water, about 1 T. I melted the caramel in the microwave)
1 cup finely chopped pecans, toasted
12 Popsicle sticks(I didn't use these)
Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
(I made 24 regular size muffins)
Recipe courtesy of Taste of Home Pin It
Saturday, October 23, 2010
By far, this is my husband's favorite recipe out of everything I make. I found this recipe out of the book "More Top Secret Recipes" (you can also find it here). These really do taste just like a Cinnabon cinnamon roll to me. And, you can make 12 rolls for almost the cost of one at the mall!
I use butter in place of the margarine.
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/3 cup margarine, softened
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl.
- Add sugar, margarine salt, eggs, and flour, mix well.
- Knead the dough into a large ball, using your hands dusted lightly with flour.
- Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
- It should be approx 1/4 thick.
- Preheat oven to 400 degrees.
- To make filling, combine the brown sugar and cinnamon in a bowl.
- Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
- Bake for 10 minutes or until light golden brown.
- While the rolls are baking combine the icing ingredients.
- Beat well with an electric mixer until fluffy.
- When the rolls are done, spread generously with icing.