Wednesday, November 5, 2008

Make-Ahead Spinach Manicotti

1 (15 oz) ctn. ricotta cheese
1 (10 oz) pkg. frozen chopped spinach, thawed & squeezed dry
1 ½ cups shredded mozzarella cheese
¾ cup shredded parmesan cheese
1 egg
2 tsp. minced fresh parsley
½ tsp. onion powder
½ tsp. pepper
1/8 tsp. garlic powder
2 (28 oz) jars of spaghetti sauce
1 ½ cups of water
1 (8 oz) pkg. manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan, egg, parsley, onion powder, pepper & garlic powder. Combine spaghetti sauce & water in separate bowl, spread 1 cup of sauce in an ungreased 13x9 baking dish. Stuff uncooked manicotti shells with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella & parmesan cheese. Cover & refrigerate overnight. Bake uncovered at 350 for 40-50 minutes.
You do not have to sit in the refrigerator overnight, you can make dish right before you eat. I have also added shredded chicken to this recipe.

Corn Casserole

2 (11 oz) cans of white shoe peg corn, drained
1/3 cup margarine, melted
2 T. self rising flour
½ pt. whipping cream

Mix above ingredients and pour into a greased baking dish. Bake at 350 for 45 minutes. This is one of my favorites, not real good for you, but I promise it will taste good!

Sunday, October 5, 2008


1 16-oz. pkg. frozen chunky hash browns or 4 or 5 diced potatoes
1 cup chopped onion
1 32-oz. box low sodium, organic chicken broth
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 small can evaporated milk

Combine potatoes, onion, and ½ of the chicken broth in a Dutch oven and bring to a boil. Cover, reduce heat and simmer 30-40 minutes. Stir in soups, milk, and remaining broth and heat thoroughly. Serve hot! Top with your choice of cheese, bacon, chives, etc.

Tuesday, July 1, 2008

Dolly Bars

I've been eating these all week after my mom brought them over, so time to share one of our family's favorite desserts! ....

1 stick margarine
1 1/2 cups graham cracker crumbs
2 cups (12 oz) chocolate chips
1 1/3 cups shredded coconut
1 can Eagle Brand milk

Heat oven to 350*. Put margarine in 13x9 pan and melt in oven while preheating. (Watch carefully so it only melts and does not brown.) Remove pan with melted margarine and mix in graham cracker crumbs. Gently pat mixture evenly in bottom of pan to form crust. Spread chocolate chips and then coconut over crust. Pour can of Eagle Brand evenly over all. Bake in oven for about 30 minutes or until top is nicely browned. Cut into bars and ENJOY!

Sunday, June 29, 2008

Pineapple Casserole

Even if you don't like pineapple, this is worth the try. Very tasty and is like having dessert with dinner!

2 20oz cans crushed pineapple drained
6 tbsp pineapple juice
6 tbsp flour
1 c. sugar
1.5 c finely shredded cheddar cheese
1 roll of ritz crackers crushed
1/2 c butter melted

Preheat oven to 350F. Empty can of pineapple in colander and let them drain. I put a bowl at the bottom of the colander to catch the juice. In a large bowl mix 6tbsp of reserved juice with flour and sugar. When combined add well drained pineapple and cheese. Pour mixture in a casserole dish. Combine melted butter and ritz crackers and put on top of casserole mixture. Bake at 350 for 25-30 min.
Serves 6.

I have a family of 4 and usually make 1/2 the recipe.

Makes a great side dish with pork chops, tenderloin, or teriyaki chicken.

Thursday, June 26, 2008

Poppy Seed Chicken Casserole

You will need:
- 4 chicken breasts
- 16 oz. sour cream
- 1 can cream of chicken soup
- 1 can cream of mushroom soup (or cream of celery)
- Ritz crackers
- Poppy seeds
- 1/2 cup melted butter

1. Cook chicken in boiling water. Cool.
2. Tear cooled chicken into pieces and put in casserole dish.
3. Mix sour cream, cream of chicken & cream of mushroom and spread on top of chicken.
4. Cover with crushed Ritz crackers. (I like to put a lot of crackers on top)
5. Sprinkle poppy seeds on top.
6. Drizzle with 1/2 cup melted butter
7. Place in 350 degree oven for 20-25 min

It's delicious! I like to serve with salad, rolls and any vegetable.

**Tip: If you're out of sour cream (they NEVER have sour cream at the grocery in Dominica) you can make your own. You can either substitute plain yogurt (sometimes that's hard to find here, too) or you can make it. 1 cup sour cream = 3/4 cup buttermilk mixed with 1/3 cup butter. Of course, I can't get buttermilk here either! 1 cup buttermilk = 1 cup whole milk mixed with 1 Tablespoon vinegar OR 1 Tablespoon lemon juice.

Thursday, June 19, 2008

Easy Pleasy Pepper and Pear Salad

Hi everyone! I am so excited to be a part of this recipe group. I am always looking for new recipes, and I think ones passed down by friends and family always seem to taste better! :)

The Pepper and Pear Salad is something that I bring to almost every summer BBQ. It goes great with chicken, ribs, and burgers, and is a pretty addition to the table (plus, its not too bad for the figure, either!).

Easy Pleasy Pepper and Pear Salad
1 red bell pepper, pitted and sliced into long pieces
1 orange bell pepper, pitted and sliced
1 yellow bell pepper, pitted and sliced
4 green Anjou or Bartlett pears, cored and sliced

Add 1/2 - 3/4 cup rice vinegar (can find this in the ethnic food aisle), salt and pepper to taste, and toss.
I know it sounds weird, but it is very refreshing. I hope you enjoy it as much as we do!