- 1 box yellow cake mix with pudding
- 1/4 lb butter, melted
- 1 egg
Topping Ingredients:
- 2 eggs
- 1 lb powdered sugar
- 1 - 8oz package cream cheese, softened
Bake at 350 for 35 minutes, maybe longer.
Tuesday, December 22, 2009
Ooey Gooey Butter Cake
Cake Ingredients:
Topping Ingredients:
Bake at 350 for 35 minutes, maybe longer.
Topping Ingredients:
Bake at 350 for 35 minutes, maybe longer.
Tuesday, December 1, 2009
Four Cheese Stuffed Pasta Shells
This is one of my favorites that we enjoy occasionally. It is a little more prep time but very worth it. I make it two ways. One with red sauce and the other with alfredo sauce. I will write out the recipe and then describe how I change it up a bit.
8 to 12 jumbo pasta shells
1 1/2 lbs ricotta cheese (I use the ricotta with whole milk)
1 lb mozerella, diced (be sure you cut it up, otherwise, it will not melt)
1/2 cup grated parmesian - Reggiano
1 cup shredded Asiago
1/4 cup chopped flat leaf Parsley
2 Tbspn EVOO
3 cloves garlic, chopped
6 or 7 leaves fresh basil
Preheat oven to 450
Boil water, add some salt and EVOO to prevent sticking. (add some extra shells, some will break).
Cook shells 12 to 15 minutes, they should soften. Drain and cool.
Combine Ricotta, 1/2 of the diced mozerella, a few handfulls of Parmigiano and 1/2 of the Asaigo. Add parsley to the cheeses and stir to combine. (This can be made ahead of time. I like to make it mid-day to give time for the flavors to fuse).
- - This is where I make 2 sauces - -
Red sauce:
Chop 1 cup onion and simmer in EVOO for a few minutes. Chop 3 1/2 cups fresh tomatoes (Roma Tomatos are good and less expensive). In sauce pot, stir in tomatoes and onion. Chop & add 3 cloves garlic. 1/4 teaspoon dried crushed red pepper, 2 tbspn of tomato paste, 2 Tbspn chopped red pepper. (Add salt and pepper to taste).
Alfredo Sauce: (I am constantly changing, adding, and dumping to perfect this) =)
This is the basic recipe I use - I'll tell you what else I add or take away.
1 pint heavy cream
1 stick butter
1/2 package of cream cheese
3/4 cup Parmesan Cheese
1 teaspoon garlic powder
(I also add some oregano, 1 to 2 Tbspn Sour Cream, and 1 Tbspn Basil)
**You can also cook some ground chuck or ground sausage and add it to your red sauce if you would like to add meat to your entree**
Take 2 pans (I use glass pyrex dishes). Cover the bottom of each pan with your sauce. (One container alfredo and the other with Red Sauce). Fill shells with rounded spoonfulls of cheese mixture & arrange them seam side down in dish. Top shells with remaining sauce & mozerella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler. Cook 6 to 8 minutes to melt cheeses and bubble sauce.
8 to 12 jumbo pasta shells
1 1/2 lbs ricotta cheese (I use the ricotta with whole milk)
1 lb mozerella, diced (be sure you cut it up, otherwise, it will not melt)
1/2 cup grated parmesian - Reggiano
1 cup shredded Asiago
1/4 cup chopped flat leaf Parsley
2 Tbspn EVOO
3 cloves garlic, chopped
6 or 7 leaves fresh basil
Preheat oven to 450
Boil water, add some salt and EVOO to prevent sticking. (add some extra shells, some will break).
Cook shells 12 to 15 minutes, they should soften. Drain and cool.
Combine Ricotta, 1/2 of the diced mozerella, a few handfulls of Parmigiano and 1/2 of the Asaigo. Add parsley to the cheeses and stir to combine. (This can be made ahead of time. I like to make it mid-day to give time for the flavors to fuse).
- - This is where I make 2 sauces - -
Red sauce:
Chop 1 cup onion and simmer in EVOO for a few minutes. Chop 3 1/2 cups fresh tomatoes (Roma Tomatos are good and less expensive). In sauce pot, stir in tomatoes and onion. Chop & add 3 cloves garlic. 1/4 teaspoon dried crushed red pepper, 2 tbspn of tomato paste, 2 Tbspn chopped red pepper. (Add salt and pepper to taste).
Alfredo Sauce: (I am constantly changing, adding, and dumping to perfect this) =)
This is the basic recipe I use - I'll tell you what else I add or take away.
1 pint heavy cream
1 stick butter
1/2 package of cream cheese
3/4 cup Parmesan Cheese
1 teaspoon garlic powder
(I also add some oregano, 1 to 2 Tbspn Sour Cream, and 1 Tbspn Basil)
**You can also cook some ground chuck or ground sausage and add it to your red sauce if you would like to add meat to your entree**
Take 2 pans (I use glass pyrex dishes). Cover the bottom of each pan with your sauce. (One container alfredo and the other with Red Sauce). Fill shells with rounded spoonfulls of cheese mixture & arrange them seam side down in dish. Top shells with remaining sauce & mozerella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler. Cook 6 to 8 minutes to melt cheeses and bubble sauce.
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