Lasagna Cups

Ingredients:

For the sauce:

• 2 tablespoons olive oil
• 1/2 large onion
• 1/2 pound lean ground beef cooked and drained
• 1/2 red bell pepper, chopped
• 1 small zucchini, diced
• 2 cloves garlic, minced
• 1-6 oz. can tomato paste
• 1-8 oz. can tomato sauce {+1/2 can water to wash out can}
• 1-14.5 oz. can diced tomatoes
• 1 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 1 bay leaf
• 1 teaspoon sugar
• salt & pepper to taste

For the cheese filling:

• 1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
• 1/3 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, grated & divided
• 1/3 cup ricotta cheese
• 1/2 teaspoon pepper
• 1 egg

And

• 21 lasagne pasta sheets

Instructions:

1. For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
2. For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
3. For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
4. For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

Melted chocolate and toasty marshmallows bake up in a skillet

Ingredients:

• Jumbo Marshmallow
• Chocolate Chips
• Graham Crackers

Instructions:

1. Simply toss some chocolate chips in a skillet or oven-safe dish. 
2. Top with jumbo marshmallow halves. 
3. Toast for 5 or so minutes.
4. pull out the graham crackers, and dip!

Plum Cobbler

Ingredients:

• 8 or 9 plums or pluots (assorted colors, if possible), pitted and sliced
• 3/4 cup sugar PLUS 1 cup sugar for topping
• 1/4 cup all-purpose flour PLUS 2 cups all-purpose flour for topping
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 teaspoon finely grated lemon zest
• 1 stick butter
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk

Instructions:

1. Preheat the oven to 350 F.
2. In a 9 X 13 baking pan, toss together the plums with the 3/4 cup sugar, the 1/4 cup flour, the cinnamon, nutmeg, and lemon zest.
3. To make the topping, melt the butter over low heat. In a separate bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, and salt. Pour the melted butter and buttermilk into the dry ingredients and then stir until a sticky, wet dough forms.
4. Then, it’s just a matter of dropping spoonfuls of the dough evenly over the plums, leaving a few plums exposed. Bake, uncovered, for 40 minutes, until the crust is light brown, the plums are bubbling, and (as I learned) a knife comes out of the doughy topping clean. Allow to cool for 10 minutes before serving; will keep in the refrigerator for up to 3 days.

Caribbean Pot Roast

Ingredients:

2 medium sweet potatoes, cubed
2 large carrots, sliced
¼ cup chopped celery
1 boneless beef chuck roast (2½ pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
¾ teaspoon salt
¾ teaspoon ground coriander
¾ teaspoon chili powder
½ teaspoon dried oregano
⅛ teaspoon ground cinnamon
¾ teaspoon grated orange peel
¾ teaspoon baking cocoa
1 can (15 ounce) tomato sauce

Directions:

1. Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker.

2. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasoning, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Serves 10
Serving size: 3 ounces cooked beef with ½ cup vegetable mixture

Per serving
Calories 278 
Fat 12g
Saturated 4g
Cholesterol 74mg
Sodium 453mg
Carb 16g
Fiber 3g
Protein 25g

Spaghetti with Turkey Meatballs

Ingredients:

For the Sauce:
1 tablespoon olive oil
1 medium onion, chopped (about 1½ cups)
4 cloves garlic, minced (about 4 teaspoons)
3 tablespoons tomato paste
One 28-ounce can crushed fire-roasted tomatoes, with their juices
1 teaspoon finely minced canned chipotle chile in adobo sauce, or more to taste
2 teaspoons dried oregano
1 sprig fresh rosemary
Salt and freshly ground black pepper to taste
¼ cup torn fresh basil

For the Meatballs:
Cooking spray
1 pound lean ground turkey meat*
1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor
¼ cup freshly grated Parmesan
½ cup finely grated carrot
½ cup finely chopped onion
2 large garlic cloves, minced (about 2 teaspoons)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced fresh thyme
1 large egg, lightly beaten
½ teaspoon salt
Freshly ground black pepper

For the Spaghetti:
One 16-ounce box whole-wheat spaghetti
⅓ cup freshly grated Parmesan cheese
Minced fresh flat-leaf parsley for garnish

Directions:

1. To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bringing to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.

2. While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 2½-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.

3. Meanwhile, removed the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until sauce has slightly thickened and meatballs have absorbed some of the sauce, about another 10 minutes.

4. While the meatballs are cooking, cook the spaghetti according to the package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.

Serves 6
Serving size: 1⅓ cups pasta and sauce, plus 2 meatballs

Per serving
Calories: 330
Total Fat: 10.5 g
Mono: 4.3 g
Poly: 2 g
Sat: 3 g
Protein: 23 g
Carb: 38 g
Fiber: 7.5 g
Cholesterol: 60 mg
Sodium: 625 mg

Turkey Sausage Pizza

Ingredients:

Dough:
2-2¼ cups (11 to 12⅔ ounces) bread flour
2 cups (11 ounces) whole-wheat flour
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1½ teaspoons salt
3 tablespoons olive oil
1½ cups warm water (110 degrees)

Sauce:
1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon salt

Toppings:
4 teaspoons olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch thick strips
4 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese

Directions:

1. Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.

3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.

4. Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.

5. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).

6. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.

7. Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.

8. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.

9. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)

10. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.

Serves 8
Serving size: 2 slices

Per serving
Calories 520 
Fat 21g
Saturated 7g
Cholesterol 30mg
Sodium 1140mg
Carb 64g
Fiber 7g
Protein 24g

Chicken Alfredo

Ingredients:

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions:

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

Chicken and Dumplings

Ingredients:

Stew:
1 4-pound whole chicken
3 quarts water
3 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
¼ teaspoon freshly ground black pepper
10 garlic cloves, peeled
4 thyme sprigs
2 bay leaves
¼ cup all-purpose flour (about 1 ounce)
2 teaspoons cornstarch
3 tablespoons heavy cream

Dumplings:
¾ cup 1% low-fat milk
1 large egg
1½ cups all-purpose flour (about 6¾ ounces)
1 tablespoon baking powder
1 tablespoon cornmeal
½ teaspoon salt

Remaining Ingredients:
1 tablespoon fresh chopped parsley
Freshly ground black pepper

Directions:

1. To prepare stew, remove and discard giblets and neck from chicken. Rinse chicken with cold water; place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients; bring to a simmer. Reduce heat, and simmer 45 minutes; skim surface occasionally, discarding solids. Remove chicken from pot; cool. Strain stock through sieve into a large bowl; discard solids. Remove chicken meat from bones; tear chicken meat into 2-inch pieces, and store in refrigerator. Let stock cool to room temperature.

2. Pour stock into 2 zip-top plastic bags. Let stand 15 minutes. Working with one bag at a time, snip off 1 bottom corner of bag; drain liquid into stockpot, stopping before fat layer reaches opening. Discard fat. Repeat procedure with remaining bag. Bring stock to a boil over medium-high heat; reduce heat, and simmer until reduced to 8 cups (about 15 minutes).

3. Heat a cast-iron skillet over medium-high heat 5 minutes. Lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute or until lightly browned, stirring constantly. Combine browned flour and cornstarch in a large bowl; add ⅔ cup stock to flour mixture, stirring with a whisk until smooth. Add flour mixture to remaining stock in pan; bring to a boil over medium-high heat. Cook 2 minutes or until slightly thick. Reduce heat; stir in cream. Add chicken; keep warm over low heat.

4. To prepare dumplings, combine milk and egg in a medium bowl. Lightly spoon 1½ cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, cornmeal, and ½ teaspoon salt. Add flour mixture to milk mixture, stirring with a fork just until dry ingredients are moistened.

5. Drop one-third of dumpling batter by 8 heaping teaspoonfuls onto chicken mixture. Cover and cook 3 minutes or until dumplings are done (do not allow chicken mixture to boil). Remove dumplings with a slotted spoon; place in a large serving bowl or on a deep serving platter. Keep warm. Repeat procedure with remaining dumpling batter.

6. Remove pan from heat; slowly pour stew over dumplings. Sprinkle with parsley and freshly ground black pepper. Serve immediately.

Serves 6
Serving size: 1⅓ cups stew and 4 dumplings

Per serving
Calories: 334 (21% from fat)
Total Fat: 7.9 g
Sat: 3.2 g
Mono: 2.4 g
Poly: 1.2 g
Protein: 31.4 g
Carb: 32.2 g
Fiber: 1.2 g
Cholesterol: 130 mg
Iron: 3.3 mg
Sodium: 755 mg
Calcium: 211 mg

Red Velvet Cupcake

Ingredients:

Cake Ingredients:

1 stick butter, softened
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 Tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon vanilla
1 teaspoon baking soda

Frosting Ingredients:

3 Tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter

Directions:

Red Velvet Cake Directions:

1. In a larger mixer bowl, cream together butter and sugar.

2. Add eggs one at a time, beating well after each addition.

3. In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

4. Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake.

5. Add vanilla flavoring, mix well.

6. Blend the baking soda into the batter.

7. Transfer into two floured and greased 9 inch round cake pans.

8. Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Cherry Cheesecake

Ingredients:

Crust Ingredients:

1 package yellow cake mix
1/3 cup butter, softened
1 egg

Filling Ingredients:

2 (8 oz.) packages cream cheese
2 eggs
1 Tbsp. vanilla
3/4 cup sugar

Topping Ingredients:

2 cups sour cream
1 Tbsp. vanilla
1/4 cup sugar
1 (21 oz.) can cherry pie filling

Directions:

1. Preheat oven to 350 degrees F.

2. Mix cake mix, butter and egg with mixer on low speed until crumbly. Place into an ungreased 13 x 9 x 2 pan.

3. Combine cream cheese, eggs, 1 Tbsp. vanilla and 3/4 cup sugar, mix with electric mixer until smooth. Spoon over cake crust.

4. Bake 20 to 25 minutes until set.

5. Mix sour cream, 1 Tbsp. vanilla and 1/4 cup sugar until smooth; spread on top of cheesecake. Bake 5 minutes longer. Cool completely.

6. Spread cherry pie filling on top and refrigerate at least 8 hours.

Cream Tiramisu

Ingredients:

• 9 teaspoons instant espresso powder dissolved in 350ml / 1½ cups water (cooled)
• 250 ml baileys
• 400 grams savoiardi biscuits
• 2 large eggs
• 75 grams caster sugar
• 500 grams mascarpone cheese
• 2 ½ teaspoons cocoa powder

Directions:

1. Mix the coffee with 175ml / ¾ cup of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm / 8½ inch square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml / ¼ cup of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

Delicious Eggless Thumbprint Jam Cookies

1/2 cup cooking butter1/4 cup superfine sugar1/4 cup maida / all purpose flour2 tbsp milk1/2 tsp vanilla essence1/4 cup of dry fruits mixture2 tbsp jam of your choice (I used mixed fruit jam)
Procedure
Dry roast the almond, pistachio, cashewnut and make a rough grained powder.

Beat the jam with the spoon until it becomes a smooth consistency and keep aside

Beat the butter and superfine sugar (powered sugar) and mix the vanilla essence and milk to it,then add the all purpose flour and mix nicely with a spatula and then with your hands into a soft lump , cover the dough with a cling wrap and refridgerate for 10 min

Preheat the oven for 180 degrees

After 10 min divide the dough into small lemon size balls. Roll the balls on the dry fruit mixture  then remove and press softly and make a small thumbprint in the center and fill with 1/4 tsp jam and place on a greased metal tray

Bake them for 30 minutes until they begin to turn golden brown .

Enjoy your cookies