Italian Stuffed Shells

Remember these?! They were in the Woods Cross Cookbook. One of the first dishes I ever mastered. Easy and always delicious. I took a lot of photos because I have a new lens and cute helpers.

Ingredients:

1 12-oz. box Jumbo Shells

1 lb. Italian sausage (I use Jimmy Dean)

8 oz. cream cheese (softened a little)

8 oz. sour cream

2 c. grated cheese (mozzarella should be one of the cheeses, but you can use any combination beyond that)

1 jar pasta sauce (I used Newman's Own Sockarooni this time)

If you have this kind of helper, you'll also need a second box of Jumbo Shells. (Poor Colin! He took the box off the counter not knowing it was open. I always buy two of everything, so I had another box of shells in the pantry.) He just saw this picture and said, "Sorry, Mom." :)

Directions:

Boil the shells (about half the box, 18 to 22 shells) in salted water for 8 minutes (the directions say 10 minutes, but I like them a little more firm before putting them in the oven). Drain the shells and rinse with cold water. Set aside. 

Cook the sausage, drain.

In a mixing bowl, combined softened cream cheese, sour cream, sausage, and grated cheeses. Use a hand mixer to mix them all together.

Line the bottom of a 9" x 13" baking dish with a couple of spoonfuls of pasta sauce.

Fill the pasta shells with a heaping spoonful of the cream cheese mixture.

Place the filled shells in the prepared baking dish.

Cover the filled shells with remaining pasta sauce and a few handfuls of cheese.

Bake at 350 degrees for 30 minutes uncovered. Enjoy watching ALL your kids eat this. Miraculous.

We like to have this kind of dish with some easy garlic toast. I get the mini Italian bread loaves from Costco (any artisan bread will work), slice them up, spread garlic and herb butter on them, and broil in the oven for three minutes. I get the garlic and herb butter from Costco too. It comes in tubs like the spreadable margarine.

Pumpkin Cinnamon Rolls

At our fall festival at church we had a pumpkin baking contest. Any dish/ dessert containing pumpkin could be entered. I had been searching for a pumpkin cinnamon roll recipe on line, but could not find one that sounded right. So, I came up with this tweaked version of the dinner roll recipe I use for my famous cinnamon rolls. I also came up with the filling, which is SINFUL. Too bad i almost killed a cute little sister missionary with them, though.  forgot to put out a sign that they had pecans in them.  i ground them finely.  she had an allergy.  she left early.

1 1/2 C. Milk
1/2 C. Shortening
Heat for 3 minutes in microwave or scald on stove.

2 C. Pumpkin purée
3 eggs
1/2 C. Sugar
2 1/2 tsp. salt
2 tsp. pumpkin spice
1/2 tsp. allspice
Combine these ingredients well; add milk/shortening combination.

1/2 C. Warm water
2 T. Yeast
2 tsp. sugar
Combine and let rise 5 minutes.

Add 3 C. Flour to wet ingredients; stir to combine.
When yeast has risen sufficiently, add to rest of ingredients.
Mix with dough hook. Add flour until dough is thick, but still slightly sticky: 3-5 C. (May still stick to sides of bowl.)
Let rise to double size.

Filling
16 oz cream cheese (very soft)
1/2 C. Butter (very soft)
Combine with electric mixer scraping sides as you mix.

In a separate bowl combine
2 C. Brown sugar
1 C. Ground pecans
2 T. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. Ginger
Shake of salt

This is a huge recipe. Before you roll out the dough you may want to split it in half. I roll out my dough onto a table that measures 2'x5'. It covers that area. 
Spread cream cheese and butter on rolled out dough. Spread brown sugar pecan and spice mixture over cream cheese/ butter.
Gently and tightly roll up the dough with filling spread on it. Take floss or thread and slide under "log" of dough. Cross the thread and pull until a section of dough has been cut. The size of the roll will be determined by the length of the cut piece. 
350 degrees 20 min or until golden brown.  Let cool for 10 minutes. Spread combination of 1 C. Milk   2-4 T. Lemon juice. 1/2 tsp vanilla and 2-3 C. Powdered sugar over each roll. I find a pastry brush works really well. 

Cinnamon Rolls

I love to eat cinnamon rolls for breakfast. Last Christmas I decided to make them for breakfast, which meant eating a very late brunch. What the heck with the four and a half hours of assembling, kneading, waiting for dough to rise, more assembly, more waiting for rising, then baking?! The humanity!! I just want to eat a warm cinnamon roll. This time I did most of the work the day before I wanted to eat cinnamon rolls for breakfast and it worked like a charm. As all my plans do. (This is from America's Test Kitchen's Family Cookbook.)

Basic Sweet Dough

3/4 c. buttermilk, warm (but not hot)

6 T. (or 3/4 of a stick) unsalted butter, melted and cooled until warm

3 large eggs, lightly beaten

4 1/2 c. all-purpose flour

1/4 c. sugar

1 envelope (2 1/4 tsp) instant or rapid-rise yeast

1 1/4 tsp salt

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (If, after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.)

Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2 1/2 hours.

Cinnamon Roll Filling and Glaze

3/4 c packed light brown sugar

2 tsp cinnamon

1/4 tsp cloves

Pinch of salt

1 T. melted butter

3 T. cream cheese, softened

3 T. buttermilk or milk

1 1/2 c. confectioners' sugar

Mix the brown sugar, cinnamon, cloves and salt together in a small bowl.

Press the dough (after the 2 hours of rising) into a 12 by 16-inch rectangle. Brush with melted butter and sprinkle on the brown sugar mixture, leaving a 3/4-inch border along the top edge. Lightly press the mixture into the dough.

Roll the dough into a tight cylinder and pinch the seam closed. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls in a greased metal baking dish (I only have metal cake pans, so I used those). Wrap the pan tightly in greased plastic wrap.

Refrigerate overnight or up to 16 hours.

Let rise in a warm place until the rolls have doubled in size and are pressed against one another, 1 to 1 1/2 hours. Bake rolls (uncovered - obviously?) in a 350 degree oven for 25 to 30 minutes. (Watch them, though. I thought mine were a little overdone. Brian loves overcooked food, so that was a win for him.)

Beat cream cheese, buttermilk, and confectioners' sugar together. While the rolls are still fairly warm, spoon the glaze over them.

Lemon Meringue Bars

This is genius.  From "Baking Bites"

Crust:

2 cups all-purpose flour

1/2 cup sugar

1 tbsp lemon zest

3/4 cup butter, chilled and cut into chunks

Filling:

1 1/2 cups sugar

1/3 cup fresh lemon juice

1/4 cup all-purpose flour

1/4 tsp salt

4 large eggs

1 tbsp lemon zest

1/2 tsp baking powder

Meringue:

4 large egg whites

1/2 cup sugar

pinch salt

Preheat oven to 350F.
To make the crust, combine flour, sugar and lemon zest in the bowl of a food processor (or a large mixing bowl, if you prefer to work by hand). Pulse in butter (or rub in with fingertips) until butter is well distributed and the mixture resembles moist sand. Pour into a 9×13-inch baking dish and spread evenly. Press down to create a firm, even layer.
Bake for 20 minutes or until edges are lightly browned.

While crust is cooking, prepare the filling. Combine all filling ingredients in a large bowl and whisk together until smooth (can also be done in a food processor). When crust is done, pour filling into hot pan and return to oven.
Bake for about 17-20 minutes, until filling is set. Edges may be lightly browned, depending on the pan.

While filling is baking and getting close to finished, prepare the meringue. Beat egg whites to soft peaks in a large, clean mixing bowl, adding the sugar and salt in gradually while beating, beginning when the egg whites are foamy. Spread evenly onto hot, cooked filling and return pan to oven. Bake for 8-10 minutes, until lightly browned at the peaks.

Cool completely on a wire rack before slicing. Use a slightly damp knife to cut through the meringue cleanly when ready to cut into bars.

Makes 24 bars.

Honey-Oat Pain de Mie

From King Arthur Flour.  Passing it on because all good things should be shared.  And yes, you can bake it in a regular bread pan.  I especially appreciate direction #6- the secret to success!

• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 1/4 teaspoons instant yeast
• 1 cup old-fashioned rolled oats (not quick oats)
• 1 1/2 teaspoons salt
• 4 tablespoons melted butter
• 3 tablespoons honey
• 1 cup to 1 cup + 2 tablespoons lukewarm water*
• *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.

Directions

1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk.

3) Gently deflate the dough, and shape it into a 9" log. Place the log in a lightly greased 9" pain de mie (pullman) pan, pressing it gently to flatten.

4) Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

5) Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes.

6) Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Manicotti Crepes

Easy and amazing!  Weston made them on his own and added bacon.  Yum. We had enough filling left over to make another batch the next day.

From "Taste of Home" 

Ingredients

• CREPE NOODLES:
• 1-1/2 cups all-purpose flour
• 1 cup milk
• 3 eggs
• 1/2 teaspoon salt
• FILLING:
• 1-1/2 pounds ricotta cheese
• 1/4 cup grated Romano cheese
• 1 egg
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1 jar (26 ounces) meatless spaghetti sauce
• Shredded Romano cheese, optional

Directions

• Place flour in a bowl; whisk in milk, eggs and salt until smooth.
• Heat a lightly greased 8-in. skillet; pour about 2 tablespoons
• batter into center of skillet. Spread into a 5-in. circle. Cook over
• medium heat until set; do not brown or turn. Repeat with remaining
• batter, making 18 crepes. Stack crepes with waxed paper in between;
• set aside.
• For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons
• down the center of each crepe; roll up. Pour half of the spaghetti
• sauce into an ungreased 13-in. x 9-in. baking dish. Place crepes,
• seam side down, over sauce; pour remaining sauce over top.
• Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
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Salmon Cakes

This recipe is very forgiving and versatile.  Take or leave any of the veggies and add whatever suits you (shredded carrots, corn, black beans, etc.).  Easy and quick!

Ingredients:

Olive oil
Salt and Pepper
4 tablespoons butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
3 (7-oz) cans pink salmon
3 slices toasted bread crumbs, no crust
1/2 cup mayonnaise
2 teaspoons  mustard
2  eggs, lightly beaten

Directions:

Preheat the oven to 350 degrees F.

Saute veggies in 2 tablespoons butter, 2 tablespoons olive oil with the hot sauce, parsley, and Worcestershire until veggies are soft.  Cool to room temperature.

Drain and rinse canned salmon and place in a large bowl. Toast bread and  crumble into the bowl. Add mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. This works great in a Bosch with dough hooks. Cover and chill in the refrigerator for 30 minutes. Shape into cakes using an ice cream scoop and place on a lightly oiled (sprayed) baking sheet.  Flatten the cakes lightly and shape as desired.

Bake for 20-25 minutes or until light gold.  Serve warm