Happy Friday! Here are my favorite recipes for the week!
My Mother's Manhattan
Ingredients
Ice
2 ounces whiskey
2 ounces sweet vermouth
Maraschino cherry, for garnish
Directions
In a cocktail shaker filled with ice add whiskey and sweet vermouth.
Stir until well chilled.
Strain into a chilled martini glass, and garnish with one maraschino cherry.
Serve the ice on the side.
Spaghetti Pie
Ingredients
10 oz dry wheat or high fiber thin spaghetti
¾ lb 95% lean ground beef
½ teaspoon black pepper
1 garlic clove, minced
8 oz can tomato sauce
15 oz can crushed tomatoes
½ teaspoon oregano
1 teaspoon Italian Seasoning
3 oz 1/3 less fat cream cheese, cut into cubes
1/3 cup fat free cottage cheese
½ cup grated Parmesan cheese
½ cup shredded 2% Mozzarella cheese, divided
Directions
1. Pre-heat the oven to 400. Lightly mist a deep dish 9” pie plate with cooking spray and set aside.
2. Cook spaghetti according to package instructions. As soon as spaghetti is done cooking (while it’s still hot), start step 4.
3. While the water is boiling for step one, bring a large skillet or saute pan over medium high heat and add the ground beef. Break the beef up with a large spoon or spatula and add the onion, salt and pepper. Cook until beef is browned and onions are cooked (about 5-7 minutes). Add garlic and cook for an additional minute. Stir in the tomato sauce, crushed tomatoes, oregano and Italian Seasoning and reduce the heat to simmer for about 10 minutes.
4. When the pasta is done cooking, drain it and add the cream cheese cubes back into the empty pot. Cover the cream cheese cubes with the hot pasta and stir/toss to melt the cheese and coat the pasta. Add the cottage cheese, Parmesan and ¼ cup of the Mozzarella and toss until well combined. Add 2 cups of the meat sauce from step 3 and stir to coat. Continue to warm the additional sauce on low on the stove top.
5. Transfer the spaghetti mixture from the pot into the pie plate and press it down with a spatula and smooth the top. Sprinkle the remaining ¼ cup of Mozzarella over the top of the spaghetti pie and bake in the oven for 20 minutes until cooked through and cheese is bubbly. Let stand for a few minutes after cooking and cut the pie into 6 even wedges. Serve each wedge with ¼ cup of the meat sauce spooned over the top.
Candy Cane Biscotti
Ingredients
2-1/2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
½ cup butter, room temperature
1/2 cup sugar
3 eggs
2/3 cup finely crushed peppermint candy canes
1 cup white chocolate chips
2 tablespoons shortening
Additional crushed peppermint candy canes
Directions
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a medium bowl, whisk together the flour, baking powder and salt, set aside. In a large mixer bowl, combine the butter and sugar. Beat on medium until light. Add the eggs, one at a time, beating after each addition. With the mixer running on low, gradually add the flour mixture; stirring until combined. Add the crushed peppermints and stir on low until incorporated.
Divide the two in two pieces. Shape each piece into a flat log about 3 inches wide by 14 inches long; your log will be about ½” thick. Place one log on each of the prepared baking sheets.
Bake for 18-20 minutes, rotating the pans half way through the baking time. The logs will be lightly brown on the edges and the top of the log may be cracked.
Reduce the oven temperature to 325 degrees and allow the biscotti logs to cool for 10 minutes.
Slice the biscotti diagonally into ½” slices and place them standing up on one of the baking sheets. Bake the cookies for 12-14 minutes until golden and crisp. Cookies will continue to crisp as they cool. Allow the biscotti to cool on a wire rack.
Combine the white chocolate chips and the shortening in small bowl. Microwave in 30 second increments, stirring after each cooking time, until smooth. Drizzle the white chocolate over the cooled biscotti or dip the biscotti in the white chocolate. Sprinkle with additional crushed peppermints.
