Three-Cheese Baked Pasta

I served it with salad and green beans. It can be prepared up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.

Ingredients

1 (16-oz.) package ziti pasta (I used penne pasta)
2 (10-oz.) containers Alfredo sauce
1 (8-oz.) container sour cream
1 (15-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 1/2 cups mozzarella cheese

Preparation

1. Cook pasta according to package directions; drain and return to pot.

2. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

3. Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

4. Bake at 350° for 30 minutes or until bubbly.

Makes 8 to 10 servings

Sticky Frosting

Sticky Pink Frosting

1 cup sugar
1/3 cup water
4 ½ tsp. Gelatin (strawberry or other flavor)
¼ tsp cream of tartar
Dash of salt
2 eggs white
½ tsp. vanilla

Boil together first 5 ingredients stirring until the sugar dissolves. Slowly add to unbeaten egg whites, beating constantly at high speed until stiff peaks form. Beat in vanilla. This frosting is very good on Angel Food Cake.

My friend Robin Wilson gave me this recipe and she serves it on a sponge cake and puts sprinkles on it. It looks beautiful and it is yummy. Courtney and Aubrey like to frost white cake cupcakes with it.

Pork Tacos

SHREDDED PORK TACOS

2 pounds boneless pork roast
1 cup salsa
1 can (4 oz.) chopped green chilies
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

1-Place all ingredients in slow cooker.

2-Cover; cook on LOW 8 hours, or until meat is tender. To serve, use 2 forks to shred pork.

Serving Suggestions: Serve with tortillas, grated cheese, lettuce, green onions, tomatoes, taco sauce or salsa, sour cream, or pico de gallo instead of tomatoes and green onions.

*This is Stephen and Grey's favorite meal!

-If you live in TX you can get the Spanish rice from HEB, microwave it in the bag for 4 minutes and it is done to serve with tacos.

-I buy pork roasts at Costco, they come individually wrapped, 3 to a package.

Bonner Bars

Almond Toffee Bars
a.k.a. Bonner Bars

½ cup butter

1 ½ cups oats

½ cup graham cracker crumbs

1 cup semisweet chocolate pieces

1 cup almond toffee pieces (Heath Bites 12 oz.package)

1 cup sliced or chopped almonds

1 14-oz. can (1 ¼ cups) sweetened condensed milk

1. Preheat oven to 325. Place butter in 13x9x2-inch baking pan; heat in oven about 6 minutes or until butter is melted. Remove pan from oven.

2. Sprinkle oats and crumbs evenly over melted butter; press lightly into bottom of pan using back of large metal spoon. Sprinkle chocolate pieces, toffee pieces, and almonds evenly over crumb mixture. Drizzle all with sweetened condensed milk.

3. Bake for 25 to 30 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen the cookie. Cool completely in pan on wire rack. Cut into bars. Store, covered, in refrigerator.

Yield: 48 bars

Variation: For a fruity version of these yummy bars, replace half of the chocolate pieces with snipped dried apricots.

This recipe came from Robin Bonner. (We renamed them). They are so good and so easy!

Pasta e’ Fagioli Soup

Pasta e’ Fagioli Soup

From the kitchen of Silvia Winert

2 tablespoon olive oil

1 lb. Ground beef

1 large onion, chopped

2 cups diced celery

2 cups diced carrots

hot water

½ cup instant bullion cubes

2 tsp. dried oregano

1 tsp black pepper

3 TBS. fresh chopped parsley

1 tsp. hot red pepper sauce

6 cups chunky pasta sauce

(2 1 lb. 10 oz. jars of Ragu Chunky Garden Vegetable Primavera or something similar)

1 (15 oz.) can red kidney beans (drained)

1 can white kidney beans (drained)

2 cups cooked pasta (macaroni or small shells)

Heat oil in large skillet or soup pot over medium-high heat. Add beef and sauté, stirring to break up, about 5 minutes or until beef looses it’s pink. Add onion, carrots, celery; simmer 10 minutes. Place 1 cup hot water in small bowl and add bouillon granules to dissolve. Stir into bouillon mixture oregano, black pepper, parsley, pepper sauce, and pasta sauce to skillet. Simmer 10 minutes. Add 6cups or the 2 Ragu jars filled with water, or enough to reach desired consistency, stir and simmer about 30 minutes. Stir in beans. Stir in Pasta just before serving. Makes 1 gallon. It makes a lot! Use a big soup pot.

Cheese Chili Mac

Cheese Chili Mac

From the kitchen of Silvia and Weight Watchers

cooking spray
1 lb. extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Points 6

Servings 8

Coffee Cake recipe

Coffee Cake recipe

From the kitchen of Silvia Winert

Kevin brought this recipe home from work, we all like it.

½ lb butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla extract

2 cups flour

¼ tsp salt

1 tsp baking powder

2 tsp cinnamon

4 tbsp brown sugar

¾ cup chopped pecans

Combine and cream butter, sugar and eggs. Mix sour cream and vanilla and set aside. Alternate adding the sour cream mixture and the dry mixture the creamed ingredients until all is combined. Spoon half of the cake mixture into a Bundt pan, spoon cinnamon mixture onto cake batter. Spoon the remainder of cake batter into pan. Bake at 350 for 60-65 minutes. Cool on rack.

Mandarin Orange Cake

Mandarin Orange Cake

From the kitchen of Silvia Winert

1 Pillsbury Plus yellow cake mix

1 can mandarin oranges, drained

1 (20 oz.) can pineapple tidbits with juice

1 large Instant vanilla pudding mix

1 (12 oz) Cool Whip

Make cake following directions on the box, but use only 2 eggs. Add drained mandarin oranges to the batter. Bake 15 minutes at 350 in a jelly roll pan. Cool

Topping

Mix instant pudding with pineapple; add Cool Whip and stir. Spread over cooled cake. Decorate with strawberry slices or chopped nuts and cut it into squares.

Chicken Taco Soup

Chicken Taco Soup

from the kitchen of Silvia Winert

I love this recipe because you can keep all the ingredients in the pantry and chicken in the freezer and make the soup whenever you want to. I serve it with grated cheese and tortilla chips.

1 lb. chicken breasts

2 tbs. olive oil

1 pkg. taco seasoning

1 onion, finely chopped

1 clove garlic, minced

1 (4oz.) green chilies, chopped

1 ½ cup water

1 8oz. jar green chili salsa

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can stewed tomatoes

Sharp cheddar cheese

Tortilla chips

Cover chicken in water and season t taste. Boil until chicken is done. Cool and shred chicken with a fork. In a large skillet or saucepan, combine chicken, olive oil, taco seasoning, onion and garlic. Cook until onions are clear. Combine all ingredients and cook until thoroughly heated. Serve in individual bowls, top with corn chips and shredded Cheddar.

Dilly Buns

Dilly Buns

(thanks to Brenda Shuman who also makes great cinnimon rolls)

4 tbsp yeast dissolved in 1 cup warm water

4 cups creamed cottage cheese, drained

1 stick melted margarine

½ cup sugar

4 tsp. salt

4 eggs

¼ cup minced onion ( I use dry onion flakes)

1 tsp baking soda

3 tbsp dill weed

8-10 cups flour

Mix in bread mixer about 5 minutes. Batter is rather stiff, but not too stiff. Let rise until double in bulk in a large greased bowl. Roll into a large greased bowl. Roll 3/8 inch thick. Cut into small rounds 1 ½ inches in diameter (baby food jar is this size). Put rounds on greased cookie sheets. Let rise until double in size, then brush tops with melted margarine. Bake at 350 for 12 minutes. Makes about 18-20 dozen.

I had to lower the temp to 340 for 9-10 minutes in my oven.

We serve these rolls with a slice of ham and Swiss cheese. We love them and this recipe makes about 150 rolls.

Rocky Road Cookies

Rocky Road Cookies

from the kitchen of Silvia Winert and Robin Wilson

I like to make this recipe a day ahea. It makes it easier to cut. I use a pizza cutter.

2 cups butter

2 cups sugar

4 eggs

2 tsp. vanilla

4 Tablespoons cocoa

2 cups flour

2 cups walnuts

1 bag miniature marshmallows

Frosting

2 boxes (8 cups or 1 bag 2 lbs.) powder sugar

2/3 cup cocoa

1 cup melted butter

2/3 cup evaporated milk

1 tsp. vanilla

Bake in a cookie sheet, it cuts well if it is made the day before.

Not a favorite at my house but Tuellers loved them.

Lemon Cake

Lemon Cake

I got this recipe from a volleball mom (Shotsi) when Aubrey was a freshman in High School. Stephen, Grey and Aubrey like this cake, they say it is the best of all the lemon cakes I make for them.

2/3 cup water

1 pkg. lemon Jello (3 oz.)

1 pkg. yellow cake mix

1 Tbsp. lemon extract

4 eggs

2/3 cup Wesson oil

2/3 cup hot water

Put 2/3 cup hot water and mix with Jello. Beat eggs, then add cake mix, Wesson oil, water and Jello and lemon extract, mix slow. Put in oven and bake 45 minutes or until done @ 375. Glaze while hot.

Glaze

1 1/4 cup powdered sugar

1/4 cup lemon juice

I poke holes with a bamboo skwer. Mix the glaze ingredients well and pour over hot cake. When cool it has a nice glaze.

Carrot Cake

Emeril and Silvia's Carrot Cake

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract

1/2 cup blonde raisins

1/2 cup pineapple tidbits

1/2 cup grated coconut
3 cups grated carrots

1 cup chopped toasted pecans

(1/2 cup each coconut and raisins, optional)

PECAN CREAM CHEESE ICING:

8 ounces cream cheese
1 stick unsalted butter
1 (-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans ( I don’t use pecans in frosting)

Preheat the oven to 350 degrees F.

Butter three (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon and salt. Mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about two minutes. Fold in the nuts. Divide between the three cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 minutes to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

It can be baked in three layers or in a 9-by-13-inch baking pan — in which case cooking time will be 40 minutes to 45 minutes.

For the Frosting:

In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place one cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges. (I don’t put pecans in frosting)

Yield: 1 cake, 8 to 10 servings

This cake is a favorite in our house. I don't use pecans in the frosting, only in the cake.

Apple Coffee Cake

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Emeril's recipe

Cake Ingredients:

1 stick plus 2 teaspoons unsalted butter
1½ cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping Ingredients:

½ cup packed light brown sugar
½ cup all purpose flour
½ teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze Ingredients:

½ cup packed light brown sugar
½ teaspoon vanilla extract
2 tablespoons water

Directions:

Preheat the oven to 350° F. Lightly grease a 13-by-9-inch glass baking dish with two teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 40 to 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla and water, and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Yield: 12 servings

Stephen loves apple cakes, but he loves this one best

Fruit Pizza

Fruit Pizza Cookies

(I found this recipe in Rachel Leavitt's blog)

2 rolls sugar cookie dough
8 oz. cream cheese
10 oz. can crushed pineapple, drained WELL
powdered sugar, to taste

I divide each cookie dough package into 6 pieces, and bake the cookies according to the package directions. ( I use a stone cookie sheet). Mix together drained pineapple and cream cheese and spread on top of cooled cookies.
Top each cookie or "pizza" with your favorite fruits. I use strawberries and blueberries. You can use any berry, sliced kiwi, mandarin oranges, etc. It all works well.

Stephen and Grey loved these cookies and it was a hit with their friends also.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

(this recipe came from Robin Wilson)

Ingredients

2 boxes chocolate cake mix (Swiss chocolate, German chocolate, devil’s food etc.)

4 large eggs

1 cup Crisco shortening

1 bag large marshmallows

Mix cake mix, eggs and shortening thoroughly. Make small balls the size of a quarter. Do not flatten. Bake on ungreased cookie sheet at 350 for 11-12 minutes or until cookies are starting to crack all over the top. While cookies are baking, cut the marshmallows in half with scissors. Remove cookie sheet from oven and place ½ of a large marshmallow (cut side down) on top of each cookie and return to oven for 1 minute. Remove cookies from the oven and let them cool on cookie sheet. Make frosting and put a large spoonful on top of each cookie. As soon as you frost the cookies you can sprinkle holiday sprinkles on top of each cookie.

Chocolate frosting

4 oz. cream cheese (or ½ a container of cream cheese spread. It is softer.)

1/3 cup butter

3 cups powdered sugar

3 tablespoons cocoa

1 tsp. vanilla

milk-(enough to make a good spreading consistency)

Softer cream cheese and butter. Add other ingredients and beat until smooth. You might want to double the frosting recipe.

*This recipe makes about 5 dozen cookies.

Tres Leches Cake

Tres Leches Cake

This recipe came home as a school project for Grey's Spanish class. The boys love it. I used Cool Whip so I can cover the whole cake and leave it in the fridge for them to eat it.

Cake:
5 large eggs, separated
1 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter
1 teaspoon vanilla extract

Cream topping:
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
2 cup heavy cream or whole milk

Whipped Cream

1 ½ cup heavy whipping cream

1/4 tsp vanilla

½ cup confectioners sugar

1-Preheat oven to 350 F. Grease and flour a 13x9 inch baking pan (I use a glass dish).

2-Sift flour and baking powder together and set aside.

3-Cream butter or margarine and sugar together until fluffy. Add eggs and vanilla, beat well.

4-Bake at 350 for 30 minutes. Pierce cake several time with a fork.

5-Combine the whole milk or heavy cream, evaporated milk and condensed milk together. Pour 1/2 of the milk mixture over the warm cake. When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

6-When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.

Chicken and Broccoli Casserole

My collection of recipes can only start with this one. It is what made my kids believe I can cook!

Ingredients
2 (10 oz.) pkg. frozen broccoli

2 cups cooked chicken breast, chopped

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. lemon juice

1 tsp. curry powder

½ cup shredded sharp cheese

½ cup breadcrumbs

1 Tbsp. butter, melted

Place cooked and drained broccoli on the bottom of 9x13 inch pan. Add bite-size chicken pieces. Mix together soup, mayonnaise, lemon juice and curry. Pour over chicken. Spread cheese on top. Top with bread crumbs mixed with butter. Bake at 350 for 30 minutes.

I like to serve this on top of rice witha a Greek salad and garlic bread.