Friday Foodday

Happy Friday! Here are my favorite recipes this week.

Skinny Raspberry Mojito
c/o Lemon Tree Dwelling

Ingredients

• 6 fresh mint leaves, torn in half
• 2 oz. white rum
• 2 oz. sparkling water (I used lime)
• 2 oz. raspberry simple syrup
• ½ c. crushed ice
• mint sprigs and fresh raspberries for garnish
• For raspberry simple syrup:
• ½ c. water
• ¼ c. Truvia Baking Blend
• ½ c. fresh raspberries

Directions

1. Prepare raspberry simple syrup by combining water and Truvia Baking Blend in a small saucepan.
2. Bring to a boil, then remove from heat and add raspberries.
3. Muddle raspberries until no large pieces remain.
4. Set aside to cool.
5. In a cocktail glass, gently muddle mint leaves.
6. Add 2 oz. rum, 2 oz. sparkling water, and 2 oz. simple syrup.
7. Stir, then top with crushed ice and garnish with mint sprigs and raspberries.

Pizza Stuffed Pasta Shells

c/o Shugary Sweets

Ingredients

• 1 box (12 oz) jumbo pasta shells
• 1 lb italian sausage (removed from casings)
• 3 oz pepperoni, diced
• 1/2 green pepper, seeded and diced
• 1 small onion, diced
• 1 can (2.25 oz) diced black olives, drained
• 2 tsp oregano
• 1 tsp dried basil
• 1 can (28 oz) crushed tomatoes
• 2 cups shredded mozzarella cheese, divided
• 1 jar pizza sauce (about 1 1/2 cups)

Directions

1. Cook large shells pasta according to package directions. Once cooked, separate and place on parchment paper on counter. Set aside.
2. While pasta is cooking, brown italian sausage in a large skillet. Once browned, drain grease and return meat to skillet. Add in pepperoni, green pepper, and onion. Cook for about 3 minutes.
3. Add oregano, basil, and crushed tomatoes. Over low heat, simmer until sauce is warm. Stir in 1 cup mozzarella cheese.
4. Using a large spoon, stuff each shell with pizza mixture, until all shells are stuffed.
5. If baking immediately, pour about 1 1/2 cups of pizza sauce in bottom of a baking dish. Choose a dish size that will fit the number of shells you are going to be cooking. For my family, we each eat about 2-3 shells per meal. On top of sauce, add shells. Cover dish with foil and bake for 30 minutes in a 350F oven. Remove foil, top with remaining cheese and bake an additional 5-15 minutes, until cheese is melted, sauce on bottom is bubbly and mixture inside shells is fully heated.
6. To freeze: place uncooked stuffed shells onto a baking sheet. Place in freezer for about 30 minutes. Transfer to a freezer safe ziploc bag and store frozen. When ready to bake, follow step 5 above, but add an additional 15 minutes to the baking time...making it 45 minutes in a 350F oven (with an additionaly 5-15 to melt cheese on top). ENJOY.

Scores Bars

c/o Buns in My Oven

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 1 cup brown sugar
• 2 teaspoons vanilla
• 1 egg
• 1 1/2 cups graham cracker crumbs
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup marshmallow fluff
• 1/3 cup Nutella

Directions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined.
3. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
4. Press half of the dough into a parchment lined 8x8 baking dish.
5. Spread dough with Fluff and Nutella.
6. Press small pieces of the remaining dough on top of the Fluff and Nutella to form the top crust.
7. Bake for 20-25 minutes or until golden brown.
8. Cool completely before cutting.