Best Baked Manicotti

A revolutionary way to make "stuffed" manicotti.  It is so much easier and I love it! So easy and so tasty.

 

TOMATO SAUCE:

 2 T. olive oil

 3 med. cloves garlic, minced or ½ t. garlic granules

 1/2 t. red pepper flakes, optional

 2 can (28 oz.) crushed tomatoes

 2 t. dried basil

 1/2 t. salt

CHEESE FILLING:

 3 cups ricotta cheese, part skim or whole milk

          (I use homemade)

 1 cup (4 oz.) freshly grated Parmesan cheese

 2 cups (8 oz.) shredded mozzarella cheese

 ½ lb. mild sausage, browned and drained

 2 large eggs, lightly beaten

 1/2 t. salt

 1/2 t. ground black pepper

 2 T. chopped fresh parsley (or 2 t. dried parsley)

 2 t. chopped fresh basil (or 1 t. dried basil)

NOODLES + TOPPING:

 16 no-boil lasagna noodles - Barilla or Trader Joe's brand of no-boil lasagna noodles are good choices

 1/2 cup (2 ounces) freshly grated Parmesan cheese

 

Preheat oven to 375 degrees F.

For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 minute. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, sausage, eggs, salt, pepper, parsley and basil; set aside.

To assemble: pour 1-2 inches boiling water into a 9x13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.

            Spread 1 1/2 cups sauce on the bottom of the baking dish. Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9x13-inch dish. Spread the remaining sauce evenly over the noodles so they are completely covered.

Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.

Remove from the oven and let sit for 10-15 minutes before serving.  Serves 6-8.

NOTES

Homemade Ricotta: I use Ina Garten’s homemade ricotta recipe

Lasagna Noodles:  They are flat sheets of pasta. Other no-boil noodles that are ridged may not work as well.

Make Ahead: the manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours, covered, then bake, uncovered, for 20-30 minutes until heated through.

 

 

From Mel’s Kitchen Café with slight modifications by Liz.

 

Classic Chocolate Chip Cookies

I have quite a few chocolate chip cookie recipes that I like.  I think I must get tired of the same flavor because I occasionally look for a new recipe.  This one tastes like the chocolate chip cookies that my Mom used to make because of the dark brown sugar.  Using golden brown sugar is fine but the dark gives the cookie a deeper flavor.  

Soft, chewy, flavorful, and incredibly easy to make, these classic chocolate chip cookies will quickly become a family favorite!

½ cup butter, softened to room temperature
½ cup high-quality tub margarine, softened          to room temperature  OR 1 cup butter
¾ cup white sugar
1 cup dark brown sugar
2 eggs
1 teaspoon vanilla
3 cup flour (see note for altitude directions)
¾ teaspoon salt
¾ teaspoon baking soda
1 (12 oz.) bag chocolate chips

Preheat oven to 350º. Line 3 baking sheets with parchment paper and set aside. (I don’t bother with the parchment)

Cream together butter, margarine, and sugars until light and fluffy. Add eggs, and vanilla and mix until combined and fluffy.

In a separate bowl, whisk together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.

Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.

Bake at 350º for 10-12 minutes until lightly browned. Naturally, you want to keep an eye on them because every oven is different. Allow to cool for 5-10 minutes on the pan and then transfer to a wire cooling rack.

If baking at a high elevation, add 2 tablespoons flour; for very high elevations, add 1/4 cup flour

From Kate at Our Best Bites.

Notes from Liz: This makes about 32 cookies.  I do add the 2 T. flour if it seems a bit too moist but now always.  Don’t overbake.  As in, don't bake them crispy or brown around the edges.  I like the Ghirardelli milk chocolate chips because they are a little bigger than a normal chip.

Raspberry Shortcakes

 

Um, this was amazing and I've saved this recipe since 2012 and finally made TONIGHT.  It is a must try and Matt/I may have eatten a few...  The cream/buttermilk in the shortcakes make them perfection and the sweetness of the raspberries is a nice touch.  We simply used spray cream inside and my kids ate a bunch of raspberries for dinner so we even topped with cream/ and a single raspberry and they were amazing.

The only sanding sugar I had was red and it was delicious.  I see this being amazing for a 4th of July treat with red/white/blue feel.  Amazing summer time treat on a day with 100 degree weather.

Banana Bars - Madeitateitlovedit

These were the best one Sunday afternoon.  Now a new staple and makes a lot.

How to make the BEST Banana Bars

Ingredients

·         1/2 cup butter

·         2 eggs

·         1 teaspoon vanilla

·         1 teaspoon baking soda

·         2 cups flour

·         1 cup sour cream

·         1 1/2 cups sugar

·         1/4 teaspoon salt

·         2 medium ripe bananas, mashed (I used previously frozen brown bananas)

Steps to Make Banana Bars

1.       Cream butter and sugar.

2.       Add eggs, sour cream, and vanilla.

3.       Combine dry ingredients in separate bowl and gradually add in to creamed mixture.

4.       Add in the mashed bananas and stir. Then Spread evenly in a greased cookie sheet.

5.       Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

6.      

        Frost when cool. Store in fridge.

Ingredients for Cream Cheese Frosting:

·         8 ounces cream cheese

·         2 teaspoons vanilla

·         1/2 cup butter softened

·         3 3/4- 4 cups powdered sugar

https://madeitateitlovedit.com/2012/05/frosted-banana-bars/

Refreshing Fruit Dip - light/fluffy/makes a bunch

    

I recently had this dip at Little Bear Bottoms water slide in Wellsville, Utah. I knew I had to call Katie B. Richardson and get her recipe.  Yeah for being 3 simple ingredients...  ENJOY

(Cream of Coconut - found in the drink margarita aisle)

Ingredients:
8 oz. cool whip
8 oz. cream cheese, softened
15 oz. bottle cream of coconut

Whip cream cheese until soft and then add the other ingredients.  Chill until ready to serve.   Such a refreshing treat to add to your fruit.

(add to watermelon, pineapple, red grapes, strawberries, kiwi, bananas might be my fav...)

Summer Pasta Salad

Summer Pasta Salad

An easy, flavorful salad.

12 to 16 oz. bag rotini pasta, plain or tri color

Bernstein’s Cheese Fantastico dressing

Package Good Seasons Italian dressing dry mix

1 can black olives

1 package mini or regular pepperoni

Cherry tomatoes sliced in half

Broccoli cut small and parboiled

Provolone cheese cut in cubes

Boil the pasta until tender but not overcooked.  Drain in a colander under cold running water until the pasta is cool.  Drain completely.  Place in large bowl, add olives, pepperoni, tomatoes, broccoli and cheese.  Pour in enough Bernstein’s dressing to coat all ingredients.  Sprinkle in about half of the dry Italian mix and stir thoroughly.  Taste to correct seasonings. Refrigerate 2 to 3 hours before serving.

Serves about 10 or 14.  Keep in mind, pasta salad always goes farther than you think.

This is one of those recipes that is very adaptable and not an exact science.  You could also add chopped zucchini, diced red or green pepper, green onion, chopped cucumber, chickpeas, or chopped celery.

I use Bernstein's Cheese Fantastico dressing for salads but it is also really great as a marinade on chicken and beef.

banana bread

There is nothing better than some Banana / Zucchini bread.  I used to live for these thick slices of bread from the Shaw Center - Westminster College's cafeteria.  The chefs would coat the pans in large sugar granules so the outside edge was full of sweet flavor.  Recipe from my mom Cynthia Olson who got it from her Grandma Edith Backman (best cook in the world to my mom)

Enjoy.

*Tip:  for best flavor use old bananas from your freezer (the ones you don't want to eat, but not bruised to toss... simply unthaw on your counter a few hours and slip them in your batter ... try it both ways but I never will go back)

Tip: I always triple in the Bosch and it makes 5 large loaves

INGREDIENTS:
1/2 cup Wesson oil
1 cup sugar
2 beaten eggs
3 ripe bananas*
2 cups sifted flour
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons milk or lemon juice
1/2 teaspoon vanilla
1/2 cup chopped nuts
(I'm going to try adding a 1/2 tsp. of ginger to mine now too after a San Diego restaurant visit...)

grease pans - coat pans with fancy sugar for a boost or holiday look

























Beat sugar and oil, add eggs and bananas.  Sift dry ingredients + milk or lemon juice + chopped nuts (optional)...


Bake 350 for 30 minutes