Jumbo Shells with Cheese Filling

Ingredients:

12 oz. Jumbo Shell pasta

4 C. ricotta cheese

2 C. shredded mozzarella cheese

1/2 C. shaved Parmesan cheese

2 eggs

1 T. parsley, chopped

1/2 t. salt

1/4 t. ground black pepper

1/8 t. ground nutmeg

1-24 oz. jar pasta sauce

Directions:

1. Heat oven to 375 degrees.
2. Prepare pasta according to package directions, drain.
3. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg.
4. In a 13x9x2-inch baking pan, spread 1/2 cup pasta sauce.
5. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in-prepared dish.
6. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce.
7. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired.
8. Cover with foil; bake 35 minutes or until hot and bubbly.

Thumbprint Cookies

Ingredients:

1 c. butter, softened

3/4 c. packed brown sugar

2 egg 

1 t. vanilla extract

2 c. all-purpose flour

2/3 c. and 1 T. finely chopped walnuts

1-1/3 c. any flavor fruit jam

1/2 t. salt

Directions:

1. Preheat oven to 300 degrees F. 
2. Grease cookie sheets.
3. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
4. Add vanilla, flour and salt, mixing well.
5. Shape dough into balls. Roll in egg white, then walnuts. 
6. Place on cookie sheets about 2 inches apart. 
7. Bake for 5 minutes.
8. Remove cookies from oven. 
9. With thumb, dent each cookie. 
10. Put jelly or preserves in each thumbprint. 
11. Bake for another 8 minutes.

Hershey Kiss Cookies

Ingredients:

1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
1/2 c. peanut butter
1 egg
1 t. vanilla
1 3/4 c. flour
1 t. baking soda
1 t. salt
Hershey's Kisses, 1 for each cookie

Directions:

1. Pre-Heat oven to 375°F.
2. Cream together butter, both sugars and peanut butter. 
3. Add 1 egg and vanilla. Add flour, baking soda and salt.
4. Form in walnut size balls. 
5. Roll in white sugar and place them on a cookie sheet.
6. Bake for 8 to 10 minutes. 
7. Press Hershey Kiss into each cookie when fresh out of the oven.

Makes about 2 1/2 dozen.

Bacon and Egg Pie

Ingredients:

1 can (7.5 oz.) refrigerated buttermilk biscuits

2 T. butter or margarine

6 eggs slightly beaten

1/3 C. milk

1/4 t. salt

1/4 t. pepper

3 oz. cream cheese, cubed

6 slices bacon, cooked and crumbled

Directions:

1. Separate biscuits.
2. Arrange on bottom and up side of 9-inch pie plate; press together to form crust.
3. Bake as directed on package.
4. Melt butter in medium skillet on low heat.  Beat eggs, milk, and seasonings with wire risk until well blended; pour into skillet. 
5. Cook until eggs begin to set, stirring occasionally.
6. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.
7. Spoon into crust; sprinkle with bacon. 

Eggplant Nicoise

Ingredients:

2 medium eggplants

1 T. olive oil

1 C. chopped onions

1 C. chopped green bell pepper

2 garlic cloves, minced

5 oz. lean ground beef (10% or less fat)

3 C. canned whole Italian tomatoes (no salt added), chopped

6 large or 10 small black olives, pitted and chopped

1 1/2 t. minced fresh oregano leaves or 1/2 teaspoon dried

Freshly ground black pepper, to taste

1 T. + 1 t. freshly grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. 
2. Cut eggplants lengthwise into halves. 
3. With serrated spoon, scoop out eggplant pulp, leaving 1/2" shells. 
4. Chop pulp; set aside. 
5. Place eggplant shells, cut-side down, onto nonstick baking sheet. 
6. Bake 10 minutes; turn shells over. Bake 10 minutes longer, until shells are just tender. 
7. Remove from oven; set aside. Leave oven on. 
8. Meanwhile, in large nonstick skillet, heat oil; add onions, bell pepper and garlic. 
9. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. 
10. Add beef; cook, stirring to break up meat, 3-4 minutes, until no longer pink. 
11. Add tomatoes, olives, oregano, black pepper and reserved eggplant pulp; bring mixture to a boil. 
12. Reduce heat to low; simmer, covered, stirring frequently, 25-30 minutes, until mixture is thickened and flavors are blended. 
13. Spoon one-fourth of beef mixture into each eggplant shell; sprinkle evenly with cheese. 
14. Bake 15 minutes, until slightly crispy.
15. Serve warm or at room temperature.

Serving Size:  1 stuffed eggplant half

Makes 4 servings

Healthy Scalp Recipe

Ingredients:

10 drops Lavender essential oil

10 drops Rosemary essential oil

10 oz. water.

Directions:

Combine all 3 ingredients.

Spray on hair.

Bisquick Banana Nut Bread

Ingredients:

1 1/3 C. mashed very ripe bananas (2 large)
2/3 C. sugar
1/4 C. milk
3 T. vegetable oil
1/2 t. vanilla
3 eggs
2 2/3 C. Original Bisquick mix
1/2 C. chopped nuts

Directions:

1. Preheat oven to 350 degrees.
2. Grease bottom of 9x5x3-inch loaf pan.
3. Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl.
4. Stir in Bisquick mix and nuts.
5. Pour into pan.
6. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; Cool 10 minutes.
7. Loosen sides of loaf pan; remove from pan and place top side up on wire rack.
8. Cool completely, about 2 hours before slicing.
9. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Banana Nut Bread

Ingredients:

1 C. sugar

1/4 C. shortening

2 eggs

3 crushed ripe bananas

2 C. baking mix

1/3 C. chopped nuts

Directions:

1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x5x3-inch loaf pan.
3. Cream sugar and shortening.
4. Add eggs and crushed banana.
5. Add baking mix and nuts.
6. Stir until well mixed.
7. Pour batter into a well-greased and floured loaf pan.
8. Bake about 55 minutes
9. Remove from pan.
10. Cool on rack before slicing

Vanilla Pound Cake

Ingredients:

1 c. (2 sticks) unsalted butter, room temperature, plus more for pan

2 c. all-purpose flour (spooned and leveled), plus more for pan

1 c. sugar

4 large eggs

2 t. pure vanilla extract

1/2 t. salt

Directions:

1. Preheat oven to 350 degrees.
2. Butter and flour a 6-cup (8 1/2 x 4 1/2 inch) loaf pan; set aside.
3. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla and salt.
6. With mixer on low, gradually add flour, beating just until combined (do not over mix).
7. Bake until a toothpaste in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly).
8. Let cool in pan 15 minutes.
9. Invert onto a wire rack, and turn upright to cool completely.

Muddy Buddies (aka Puppy Chow)

A fun treat kids love to eat and easy to make too!

Ingredients:

1 C. peanut butter

1 C. chocolate chips

2 T. butter or margarine

1 t. vanilla

1 box Rice Chex Cereal, 9 cups

2 C. powdered sugar

Directions:

1. Melt together peanut butter, chocolate chops, vanilla, and butter.
2. Pour over cereal
3. Pour mixture into a plastic bag with the sugar.
4. Shake to coat well.
5. Store in an airtight container.

Prep time:  10 minutes

# of Servings:  a lot!

Chicken & Rice Casserole

Ingredients:

3 C. cooked, cubed chicken

1 (18 oz.) jar Heinz HomeStyle Classic Chicken Gravy

3 C. cooked rice

1 1/2 C. shredded cheddar cheese, divided

3 C. frozen chopped broccoli, thawed

1/4 t. garlic powder

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Combine chicken, gravy, rice, 3/4 cup cheddar cheese, broccoli and garlic powder in a medium bowl.
3. Season with salt and pepper to taste and mix well.
4. Spread evenly in 9x13 baking dish.
5. Top with remaining 3/4 cup of cheddar cheese.
6. Bake 25-30 minutes until thoroughly cooked.

Prep Time:  10 minutes

Cook Time:  25-30 minutes

Serves: 6-8

Glitter Slime

Ingredients:

1/2 T. Baking Soda

1 1/2 T. Contact Lens Solution

6 fl. oz. Elmer's Glitter Glue

Directions:

1. Find a bowl, cup, or plate to mix your slime in.
2. Pour out entire contents of a 6 oz. bottle of Elmer's Glitter Glue into the bowl.
3. Add 1/2 tablespoon of baking soda and mix.
4. Add 1 tablespoon of Contact Lens Solution.
5. Mix until slime forms and it begins to get harder to mix.
6. Take the slime  out and begin kneading with both hands.
7. If needed, add 1/4 tablespoon Contact Lens Solution to make the slime less sticky.

Baja Fish Tacos

Ingredients:

White Sauce:

1 C. mayonnaise

1/4 C. milk

4 T. lemon juice

1 t. garlic salt

Fish Tacos:

Oil

2 pkg. Tempura Batter Mix

1 can beer

1 t. salt

1 t. garlic powder

24 oz. boneless cod, cut into 2-inch pieces

6 corn tortillas

2 C. shredded cabbage

2 limes

Directions:

For the sauce:

1. Mix all ingredients together and set aside.

For the fish:

1. Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
2. Mix 1 of the packages of batter, but use 1/2 the required amount of water and use beer for the remaining amount instead.
3. Add the beer until the batter becomes almost like a heavy cream consistency.
4. Using the other package of batter, add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter.
5. Deep-fry for about 3 minutes, or until golden brown and cooked through.
6. Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.