Skinny Raspberry Mojito
c/o Lemon Tree Dwelling
- 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
- Prepare raspberry simple syrup by combining water and Truvia Baking Blend in a small saucepan.
- Bring to a boil, then remove from heat and add raspberries.
- Muddle raspberries until no large pieces remain.
- Set aside to cool.
- In a cocktail glass, gently muddle mint leaves.
- Add 2 oz. rum, 2 oz. sparkling water, and 2 oz. simple syrup.
- 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
- Cook large shells pasta according to package directions. Once cooked, separate and place on parchment paper on counter. Set aside.
- 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.
- Add oregano, basil, and crushed tomatoes. Over low heat, simmer until sauce is warm. Stir in 1 cup mozzarella cheese.
- Using a large spoon, stuff each shell with pizza mixture, until all shells are stuffed.
- 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.
- 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
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined.
- In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
- Press half of the dough into a parchment lined 8x8 baking dish.
- Spread dough with Fluff and Nutella.
- Press small pieces of the remaining dough on top of the Fluff and Nutella to form the top crust.
- Bake for 20-25 minutes or until golden brown.
- Cool completely before cutting.
