Skillet Lasagna, Breadsticks and Cinnamon Bread

Perhaps you thought that my addiction to tormenting my children had subsided, but don't fear, it is alive and well!  I'm not quite sure why every time I am drawn to a meatless meal it contains ricotta, but I AM sure that I have two children who are extremely irritated with me because of it.  This meal was so fast and easy, yay!  I love fast and easy meals.  I saw a recipe for Skillet Lasagna here, and I decided that I would make it a little bit easier by just using jarred spagetti sauce, and a little bit more palatable for ME by using ricotta instead of cottage cheese.  I feel about cottage cheese the way two of my kids feel about ricotta.  I get shivers even THINKING about it.  Yuck.  This breadstick recipe is another fast one, and it is delicious.  The cinnamon bread, well, what can I say?  It's bread with cinnamon, of course I loved it.  It was gone the next morning so I'm pretty sure some other people in my home loved it too (unless I Sleep Ate it, which is a possibility.  There's got to be a reason why I keep gaining weight, and blaming it on me eating food while I'm sleeping is just honestly the most logical thing for me to believe right now.)


Skillet Lasagna
Recipe modified from Remodelaholic


Ingredients:

24 oz. jar of spagetti sauce

15 oz. ricotta cheese

2/3 cup Parmesan

3 tbsp. dried parsley

2 beaten eggs

3/4 cup Mozzarella

salt and pepper
1 box (or less) No cook Lasagna Noodles

Directions:

Put 1/3 of the jar of spagetti sauce in an oven proof skillet.  Break up a couple of the lasagna noodles and layer it over the spagetti sauce.  In a bowl, combine the ricotta, parsley, eggs, 1/4 cup of Mozarella and salt and pepper to taste.  Spread half of the ricotta mixture over the noodles.  Repeat this with the sauce, noodles and ricotta.  Top with one cup Mozzarella.

Then place back on the burner, medium high heat for five minutes covered.  Remove the lid and place the whole skillet into preheated 400 degree oven (make sure your skillet is oven safe!) and bake for 20 more minutes.

Let stand a few minutes before serving.

Breadsticks
Recipe from Siggy Spice


Ingredients:
1-½ cups warm water
1  tbsp. instant (rapid rise) yeast from a jar.  Sorry, the packets don't hold a full TBSP
2 tbsp. sugar
3-½ cups all purpose flour
½ tsp salt
2-4 tbsp. Extra Virgin Olive Oil
1 tbsp. garlic salt
1-2 tsp herbs/seasoning of your choice.  I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
4 tbsp. melted butter
1/4 cup grated Parmesan cheese

Directions:
 
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread 1-2 tbsp. olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet.  Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet.  Place whole sheet of dough on baking sheet, then brush 1-2 tbsp. olive oil over top of dough making sure it is all lightly covered.  Sprinkle garlic salt and herbs of choice over top of olive oil.  Using a pizza cutter, cut breadsticks into desired length and width.   Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown.  Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.

Cinnamon Bread
Recipe from Tasty Kitchen


Ingredients:

2 cups All-purpose Flour
1 cup White Sugar
2 teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
2 teaspoons Cinnamon
2 whole Eggs
1 cup Buttermilk
2 teaspoons Vanilla Extract
¼ cups Oil
2 Tablespoons Sugar
1 teaspoon Cinnamon
1 Tablespoon Butter

Directions:

Preheat oven to 350F. Spray loaf pan with cooking spray and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, eggs, buttermilk, extract and oil. Beat/whisk together for about 2 minutes.  Pour batter into a prepared pan (large size) and smooth top.  In a small bowl combine sugar and cinnamon and cut in the butter using a knife and fork until mixture is crumbly.  Sprinkle cinnamon mixture on top of batter. Use a knife and cut in a swirling motion, giving it a marble effect.
Place in oven and bake for 50 minutes. Test with toothpick. Allow to cool for a few minutes before removing loaf from pan.

Sausage, Spinach, and Cheese Stuffed Shells with Olive Garden Salad and Italian Breadsticks, PLUS Mom's Texas Sheet Cake

(Kath, here's another ricotta dish to torture your kids with!)

Friday night we fed the missionaries from our church. We always try to feed the missionaries when we can because we feel blessed that so many sweet people fed us while we were on our missions. Plus, the kids love it when the missionaries come over! My kids, the social butterflies that they are (yeah, they didn't get it from us or their grandparents or anyone they are related to for that matter). It was a super yummy meal, if I do say so myself.

Sausage, Spinach, and Cheese Stuffed Shells
From Redbook Magazine

1 package(s) (12-ounce) jumbo pasta shells (about 36 shells)
2 tablespoon(s) olive oil
1/2 cup(s) finely chopped onion
3/4 pound(s) bulk sweet Italian sausage
2 clove(s) garlic, minced
1 large egg
1 container(s) (15-ounce) whole or part-skim ricotta cheese
1 box(es) (9-ounce) frozen chopped spinach, thawed, squeezed dry
3/4 cup(s) grated Parmesan cheese
4 ounce(s) fresh mozzarella, grated
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 jar(s) (32-ounce) tomato sauce with basil

1.Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels.
2.Heat oil in a large skillet on medium-high heat; add onion and cook until softened, about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.
3.Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of the Parmesan cheese, mozzarella, salt, pepper, and the cooled sausage mixture until blended. Fill pasta shells with mixture.
4.Heat oven to 350 degrees F. Spread 1 cup of the tomato sauce over the bottom of a 3-quart baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Olive Garden Salad Dressing and Salad Mix

Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

Find Soft Italian Breadsticks here.

Mom's Texas Sheet Cake
2 cups sugar
2 cups flour
½ tsp salt
2 sticks margarine
1 cup water
4 tbsp. cocoa
½ cup sour cream
1 tsp baking soda
2 eggs

Mix sugar, flour and salt in a bowl. In heavy pan, bring butter, water and cocoa to a boil. Take cocoa mix from heat as soon as it boils and add immediately to dry ingredients. Add sour cream, eggs and baking soda; mix well after each. Batter will be thin. Bake in jelly roll pan at 375 degrees for 20-25 min. Prepare frosting while cake is baking. Frost as soon as cake is removed from oven.

Butter Nut Frosting
1 cup nuts (optional)
2 sticks margarine
1 box powdered sugar
6 tbsp. sweetened condensed milk
4 tbsp. cocoa

Boil milk, butter and cocoa in heavy pan until bubbly. Stir in sugar and 1 tsp. vanilla. Add nuts. Spread over hot cake.

Meatless Lasagna, French Bread and Homemade Twix Bars

I'm beginning to think that I have some sort of sick compulsion to upset my kids, because I served a meal with ricotta for dinner last night AGAIN.  The fits that were thrown were epic, they will go down in our family history as The Great Ricotta Tantrum of 2011.  The problem is, I really love ricotta, and lets face it, I'm a selfish person.  So last night I made a meatless lasagna.  I just played around with my regular lasagna recipe and added some veggies to it that I thought my kids wouldn't mind eating.  Boy, was I wrong!!  My husband and I loved it, but the kids kept saying things like "What's this green leaf?"  "Are there tomato chunks?  I see tomato chunks!!!"  "What are those green things?"  and the ever popular, "Where's the meat?"  Kids, I am so, so sorry that I am trying to cut meat out of our meals ONE DAY A WEEK.  That's it, one day.  Give me a break!  Thank goodness they like bread, they inhaled it once it came out of the oven!  I bribed them into eating half of their lasagna by telling them they couldn't have any dessert unless they did.  As soon as I said that they started eating away, because our dessert was incredible.  Homemade.  Twix.  Bars.   Yes, you heard right.  I'm not going to lie and tell you they come together in a snap, because they're a TAD time consuming, but worth every minute.

Meatless Lasagna

Ingredients:

3 tbsp. butter

1 cup grated carrots (about 4)

1 cup frozen spinach, thawed

1 bell pepper, finely diced

Minced onion (I have a hate/hate relationship with onion so I don't add this, add however much you want)

You can add any other veggies you want!

2 cloves garlic, crushed
1 (28 oz.) crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans tomato sauce
1/2 cup water
2 tbsp. white sugar
1 1 /2 tsp. dried basil leaves
1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tbsp. salt
1/4 tsp. pepper
4 tbsp. chopped fresh parsley
12 lasagna noodles
15 oz. ricotta cheese

1 egg

1/2 tsp. salt
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Directions:

Melt butter in pan.  Add vegetables and saute until soft.   Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Season with sugar, basil, fennel seeds, Italian seasoning, 1 tbsp. salt, pepper and 2 tbsp. parsley.  Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for 8 to 10 minutes.  Drain noodles, and rinse with cold water.  (or you could skip this whole step and use the no boil noodles, do it, for the love of everything easy, DO IT).  In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups of sauce in bottom of a 9x13 inch baking pan.  Arrange 6 noodles lengthwise over sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spool 1 1 /2 cups of sauce over mozzarella and sprinkle with 1/4 cup Parmesan.  Repeat layers, and top with remaining mozzarella and Parmesan cheese.  Cover with foil.

Bake for 25 minutes.  Remove foil and bake an additional 25 minutes.  Let cool for 15 minutes before serving.

(Disclosure:  the bread is supposed to rise for 1 hour, I was impatient and only let it go 15 minutes, hence the small loaf)

I love this recipe.  It makes 2 big loaves of bread and you mix it all in one bowl.  It's so easy.  I use this cool pan to cook the loaves in, but you also can just use a baking sheet.

French Bread

Recipe courtesy of Denise Giles

Ingredients:

2 1/2 cups warm water

2 tsp. sugar

2 pkg. yeast

1 tbsp. salt

2 tbsp. cooking oil

6 cups flour

Directions:

Important - use a silver metal bowl and wooden spoon!!!!

Put yeast and sugar in bowl and stir.  Pour warm water over and let stand 5 minutes until it's all bubbly.  Add salt, oil and 1 cup of flour.  Mix together.  Stir in remaining flour.  Leave spoon in bowl and cover with a towel.  Let it rest for 10 minutes.  Stir again.  Repeat this 3 times.

Put dough on floured surface, knead very little.  Divide dough in half.  Roll into a rectangle, then roll it up.  Tuck in the ends.  Lift it up and slam it down on the counter to get the air out (also this makes you look really cool and like you know your way around the kitchen, very impressive to the kids).

Grease cookie sheet and sprinkle with corn meal.  Place bread onto baking sheet or your handy dandy french bread pan.  Let rise for 1 hour with towel over.  Cut gashes at angle on top of bread.

Bake at 400 degrees for 25 minutes.  After removing from oven, put some butter on the top of the bread.

Homemade Twix Bars

Recipe courtesy of Not Without the Salt

Ingredients:

Shortbread
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)* (I DID NOT ADD THE RICE - Kathee)
Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

Meanwhile, prepare the ….
Caramel
2 cups sugar
3/4 cup corn syrup
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer
Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt.  Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …
Chocolate Glaze
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)(I USED SEMISWEET BECAUSE THAT'S WHAT I HAD ON HAND - Kathee)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.

 

Shrimp Fettucine Alfredo and 30 Minute Breadsticks

How wrong is it that I am starting to dread Fridays because I've committed to the whole Fish Friday thing?  Sigh.  I've read so many times that the way to get 'children' to start eating foods they don't like is to keep offering it to them and eventually, they start to eat it and enjoy it.  I hope this is the case with me!  Or I could just make the Fish Tacos every week, because I really did like that one, the batter really offset the taste of the fish!  This recipe was good, although I have to admit I only had one piece of shrimp.  And so long as I'm admitting things, I only ate half of the one piece of shrimp.  I know!  I'm horrible.  But I tried it, and that's all that counts.  My husband and seafood loving sons loved it.  The breadsticks were a snap.  I was intrigued when I saw the recipe, and thought, really?  30 minutes?  Really?  I'll bet they're no good.  But they were as promised, done in 30 minutes and tasty!  Perfect recipe for those days when you forget to make bread for dinner, or put off making it because you are dreading to eat SEAFOOD. 


Shrimp Fettuccine Alfredo
Recipe from Allrecipes

1 pound fettuccine pasta

1 tablespoon butter

1 pound cooked shrimp - peeled and deveined

4 cloves garlic, minced

1 cup half-and-half

6 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.

When sauce has thickened, combine with cooked pasta noodles; serve hot.

30 Minute Breadsticks (or Rolls)

Recipe from Real Mom Kitchen

Ingredients:

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Directions:

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into breadsticks or dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. Bake 10 minutes @400 degrees until golden brown.

Brown Sugar Meatloaf and Lazy Day Rolls

Do you ever have those days where you just feel blah?  Today was one of those days for me.  It was cloudy outside all day and I don't function well when I don't see the sun.  I honestly didn't feel like making dinner!  So....... I just made something super easy!  Meatloaf is always a simple option, just slap a bunch of ingredients together and let it cook for an hour.  I also always have at least one can of biscuits in the fridge just in case I want to do these rolls, because honestly, you never know when a blah day is going to hit - you have to plan ahead!  The bonus is that even though they are just refrigerated biscuits, they are delicious brushed with all that bad for you oil and cheese.   I know Carrie will be trying to go to her happy place after seeing the picture of the meatloaf, but for everyone else, this meatloaf is SO GOOD!!  I love it, and I was meatloaf traumatized as a child.



Brown Sugar Meatloaf
Recipe from Allrecipes

Ingredients:

1/2 cup packed brown sugar

1/2 cup ketchup

1 1/2 pounds lean ground beef

3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs

Directions:

Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

Bake in preheated oven for 1 hour or until juices are clear.

*What I did differently - I used probably only a 1/4 cup ketchup (yuck), NO ONIONS (hate onions!), and panko crumbs instead of cracker crumbs.  I also mixed the ketchup and sugar together instead of just layering it.

Lazy Day Rolls

Ingredients:

1/2 cup vegetable oil

1/4 cup Parmesan cheese

1 1/2 tsp. dried parsley

1 1/2 tsp. dried oregano

1 tsp. garlic powder

dash pepper

3 cans (12 oz.) each refrigerated buttermilk biscuits

Directions:

In a small bowl combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half.  Roll each portion into a 6' rope; tie in a  loose knot.  Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture.  Serve warm.

This makes a TON, tonight I only used one can of biscuits and adjusted everything else accordingly.

Penne with White Beans and Spinach with Homemade Breadsticks

I should have saved this recipe for Meatless Monday, but I saw this recipe and had all the ingredients. It looked so good and it was! My husband and I loved it. The kids...not so much (they disliked the lemon flavor). While they pecked at their food my husband and I told horror stories of the food we hated as kids and were forced to eat (me: meatloaf and fish) and we promised them that they didn't have it so bad. Besides, we had breadsticks to eat and they LOVE breadsticks. This is a recipe that Kathee gave me forever ago (do you still make these, Kath?) and we make them at least weekly.

Penne with White Beans and Spinach
Recipe courtesy of Tasty Kitchen

•8 ounces, weight Dry Penne Pasta
•1 Tablespoon Olive Oil
•2 cloves Garlic, Minced
•1 can Cannellini Beans (15 Oz), Drained And Rinsed
•¼ cups Sundried Tomatoes, Chopped
•3 cups Raw Baby Spinach
•1 Tablespoon Lemon Zest
•2 whole Lemons, Juiced
•1 teaspoon Salt
•¼ teaspoons Cayenne Pepper
•¼ cups Freshly Grated Parmesan Cheese (or More To Taste)

Cook the pasta according to package directions in boiling salted water. When cooked, drain the pasta and reserve one half cup of cooking liquid. Set both the pasta and the water aside.

In a large skillet or Dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry. Once everything is heated through, serve!

Soft Italian Breadsticks
courtesy of Kathee

1 cup water (70-80 degrees)
3 tbsp butter, softened
1-1/2 tsp salt
3 cups bread flour
2 tbsp sugar
1 tsp italian seasoning
1 tsp garlic powder
2-1/4 tsp yeast
topping:
1 tbsp butter, melted
1 tbsp parmesan cheese

Place first 8 ingredients in bread machine, select dough cycle. When done, divide dough in half. Cut each half into 12 pieces and roll each piece into a rope. Place on baking sheets. Cover and let rise for 30 minutes. Bake at 350 degrees for 15 minutes. Immediately brush with butter and sprinkle with cheese.

Seven Onion Soup with Homemade Whole Wheat Bread

Last night it snowed! It was the perfect night for Seven Onion Soup (our favorite) and homemade bread (also our favorite). Now let me tell you about this bread recipe. I searched high and low for the perfect one and I finally found it. I love this recipe because I can easily make it with my Kitchen Aid mixer and it stays soft and oh, so yummy. Plus, it doesn't take an entire day to make.


Seven Onion Soup

4 tablespoons unsalted butter
4 slices bacon, chopped
1 1/2 cups sliced yellow onions
1 1/2 cups sliced red onions
1 1/2 cups sliced white onions
1 cup sliced shallots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/2 teaspoon dried thyme
1 cup sliced leeks, bottoms only, well rinsed in several changes of water
1 cup sliced scallions (white parts only)
1/3 cup all-purpose flour
2 quarts chicken stock
1 cup cream
Salt and pepper
3 teaspoons snipped chives, for garnish
Shaved Parmesan, for garnish

In a large skillet, melt the butter over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes. Remove the bacon with a slotted spoon, drain on paper towels, and set aside for garnish.
To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf, and thyme and cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes. Add the leeks and scallions and cook until soft, 3 to 4 minutes. Dust flour over, and stir and cook until flour turns light golden. Add the stock and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally. Add the cream, stir well to incorporate, and cook for 15 minutes.

Remove the bay leaf and pulse soup with an immersion blender. Return to the pot, stir to combine, and heat gently.

Divide the soup into bowls and garnish each serving with bacon, chives, and a little shaved Parmesan. 6-8 servings.

Simple Whole Wheat Bread

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Yield: 3 loaves of bread.

Carrie’s Notes: I always add 3-4 tablespoons of powdered gluten for a chewier bread. Sometimes I’ll add a ½ cup of 10-Grain mix and a couple tablespoons of whole flax seed. Also, as soon as the bread is done, remove from the pan immediately and let it cool on a wire rack. If you don’t do this it will make the bread soggy.

Spinach Manicotti ,Divine Breadsticks and a surprise treat for me

Tonight for dinner I tortured two of my kids again and had something with ricotta in it.  I couldn't help it, I saw this recipe in December's Everyday Food and have been wanting to make it ever since.  We all loved it (except the two kids with bad taste).  It was quick, easy and I loved that no one had anything bad to say about the spinach!!  I made the regretfully named Divine Breadsticks to go with.  Please look past the stupid name and try them - they are so easy and yummy.  I started the breadsticks at 5, started the manicotti while they were rising and put breadsticks in the oven with the manicotti for the last 20 minutes.  We were eating by 6:30.  Which is early for us.  I don't understand why, but ever since we moved to Utah I've been serving dinner at 7ish.  I used to have it ready by 5 or 6.   Anyhoo, I digress.  There was some excitement during tonight's meal.  All of a sudden one of the boys started screaming.  I immediately thought "Great.  He noticed the spinach."  which in retrospect was ridiculous because he was SCREAMING.  Even spinach wouldn't get a kid to scream like that.  He triumphantly pumped his fist up holding out a bloody tooth to me.  You know, kiddo, I'm excited that you finally got that stubborn tooth out after a month of it being loose, but come on!!  You gave me a bloody tooth at dinner.  Really?  We moms really live fancy lives don't we?




Spinach Manicotti in Creamy Tomato Sauce
Recipe from Everyday Food


Ingredients:

8 manicotti shells
1 tsp. olive oil
1 container (15 oz.) part skim ricotta cheese
1 cup finely grated Parmesan cheese
1 tsp. finely grated lemon zest
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 tsp. dried oregano
2 tbsp. heavy cream


Directions:

Preheat oven to 375 degrees.  In a large pot of boiling salted water, cook pasta shells according to package instructions.  Drain well and arrange in a single layer on an oiled rimmed baking sheet.  Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest.  Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip top plastic bag so filling is in one corner.  With scissors, snip a 3/4 inch opening in corner.  Pipe filling into both ends of each pasta shell.  Arrange stuffed shells in an 8 inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream.  Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan.   Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes.  Let sit 5 minutes before serving.



Divine Breadsticks
Recipe from Tasty Kitchen


Ingredients:

1-½ cup Warm Water
1 Tablespoon Instant Yeast
2 Tablespoons Sugar
3-½ cups Flour
½ teaspoons Salt
3 Tablespoons Butter, For Melting In The Pan

Directions:

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11×17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and Parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.

Make it Work! Jambalaya, Sour Cream Yeast Rolls and Dutch Apple Pie

Today I made mom's Jambalaya, a favorite the whole family will eat (doesn't happen too often) with a side of pineapple and sour cream yeast rolls. Now everybody loves my rolls, especially my kids. My two-year-old is known for stealing them during dinner and eating them super fast before anyone notices. He was so excited that we were having rolls today that as soon as my husband walked through the door this evening he yells, "Daddy we're having rolls for dinner!! Yay!!" Because my family loves them so much I make them 2-3 times a week. Thank goodness they are easy to make.

Meals like Jambalaya are great because I can make them while the baby naps and the kids play and then put it in the oven later. Except today my baby was in no mood for a nap and the kids seem to not want me out of their sight today. So I made the best of it. I set my Pandora radio to "The Shins station" (I need music in order to function properly) while my eldest son did his math homework at the dining table, my two-year-old played his magnet game on the fridge and my always helpful daughter played with the baby. It somehow worked out perfectly.

I managed to make a pie for FHE, too. This one is my sweet husband's favorite.

My two-year-old, about to swipe a roll.

Mom's Jambalaya

2 tbsp. vegetable or canola oil
1 cup chopped onion
1 green pepper, chopped
1 clove of garlic
1 package of small pork sausages (Little Smokies), cut up
2 cups cooked, cubed chicken
2 cups chicken broth
few of dashes of parsley
1 tsp. salt
2 dashes of cayenne pepper (omit this if your kids don't like spicy food)
1 ¼ cup of rice
dash of thyme
2 cans of tomatoes

Sauté onion, pepper, garlic and sausage in oil until veggies are tender. Add chicken and all remaining ingredients. Put into 9 X 13 pan. Bake covered at 350 degrees for 1hour or until rice is tender and liquid is absorbed.

Bread Machine Sour Cream Yeast Rolls

1/4 cup water
1/4 cup sour cream
1/4 cup butter -- cut into small piece
1 egg
2 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast

Combine ingredients in bread machine according to manufacturer's directions and process in dough cycle. Turn dough out onto lightly floured surface, and knead 4 to 5times (I'm lazy and don't even do this); divide in half. Shape each portion into 9 rolls, and place in an 8-in round pan (I divide them into 12 rolls and place them in a greased muffin tin). Cover and let rise in a warm place, free from draft, 40 minutes or until doubled in bulk. Bake at 375° for 10-12 minutes.

Dutch Apple Pie with Oatmeal Struesel
recipe courtesy of allrecipes

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Carrie's Notes: So good! If you like Apple Crisp then you'll love this pie. Tips...Freezing crust is not necessary. Also, I used a 1/4 cup of flour in the filling to thicken it up (per recommendations).