- 1 package (9 oz.) refrigerated cheese tortellini (I use Buitoni whole-wheat three-cheese tortellini)
- 1 lb. ground beef
- 1 container (15 oz.) refrigerated marinara sauce (again, Buitoni)
- 1 can (14 oz.) diced Italian tomatoes
- 3/4 tsp. Italian seasoning
- 3/4 tsp. garlic powder
- 1 cup (4 oz.) shredded Italian-mix cheese
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain tortellini. Add tortellini and sauce mixture to oven-safe dish and top with cheese. Bake at 350 degrees for 5-10 minutes, or until cheese has melted.
One of the easiest recipes in the world and so delicious.
2 cups bisquick
1 lb sausage
1 lb shredded cheese
Preheat oven to 350. In a large bowl combine the sausage, bisquick and cheese. Form into small balls and place on baking sheets. Bake for 10 minutes until golden brown.
Ingredients ½ a head of cauliflower 8oz. Cheddar cheese 4oz. Parmesan cheese A small bunch of fresh Italian parsley (I forgot to bring this in…) Sea salt 1lb. dried macaroni (elbows) 1cup crème fraîche or sour cream
To prepare your pasta: Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.
To cook your pasta: Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the crème fraîche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper. Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.
At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Transfer to a baking dish. Place under the broiler until golden and bubbling.
Pumpkin Cranberry Walnut Bread with Honey Vanilla Cream cheese Frosting
c/o Annie
Ingredients:
For Pumpkin Bread
1 Box mix for Pumpkin Bread/muffins (I used Trader Joes)
½ cup of finely chopped walnuts
½ cup of dried cranberries
1 teaspoon of Vanilla
For the Icing:
1 (6 ounce) package of Philadelphia Cream cheese
¼ cup of Honey (Clover or something light)
¼ cup of Sugar
1 teaspoon of vanilla
(optional) ¼ cup of chopped Walnuts and ¼ cup of honey for decoration
1) Compile all the ingredients for your box mix and follow directions. Make batter and fold in ½ cup of chopped walnuts and ½ cup of dried cranberries. Bake.
2) For frosting: Let the cream cheese sit at room temperature while pumpkin bread bakes. Combine cream cheese with honey, vanilla and sugar and combine until smooth and slightly fluffy.
3) Let bread cool completely and spread a thin layer of frosting on top of the cooled bread. Let sit for 10 minutes (this is called the crumb layer because it shields the rest of your icing from looking “crumby”). Once set, put the reminder of the icing and ¼ of chopped walnuts and drizzle honey on top.
4) ENJOY with friends!
