Stuffed Shells

32 jumbo pasta shells

2 c ricotta cheese

2 c fresh spinach, chopped fine

1 c grated Parmesan cheese

1c grated Mozzarella

1T pesto, or basil

4 cloves garlic, minced

Salt & pepper to taste

1 recipe of Best Marinara Yet

Preheat oven to 350^o

Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.

Combine spinach, ricotta, 1/3 c Parmesan cheese, ½ mozzarella fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.

Spread ½ c marinara sauce evenly over the bottom of a 9x13 baking dish.

Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining parmesan & mozzarella cheese on top of the shells.

Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 min.

Rebecca's Avocado Chicken Casserole

¼ c. butter
¼ c. flour
½ tsp. salt
¼ tsp. each – garlic powder, onion powder, dried basil, marjoram, and thyme
1 1/2  c. milk
1 c. half-and-half cream
8 oz. medium egg noodles, cooked and drained
3 medium ripe avocados, peeled, and sliced
3 c. cubed cooked chicken
2 cps. Shredded cheddar cheese

In a large saucepan, melt butter; stir in flour and seasonings until smooth.  Gradually add milk and cream.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.  In a greased 13x9x2 inch baking dish, layer half of the noodles, avocados, chicken, white sauce, and cheese. Repeat layers. Cover and bake at 350 for 20-25 minutes. Uncover; bake 5 minutes longer or until bubbly.

Also, works good in a crock pot!

Grandpa White's Italian Cream Cake

2 c sugar

1 stick butter

1 tsp. vanilla

1 tsp. baking soda

1 c buttermilk or add 1 T. lemon juice to milk

1 c pecans, chopped

1 (3 ½ oz.) can angle flaked coconut

½ c shortening or coconut oil

5 egg yolks

2 c sifted flour

½ tsp. salt

5 egg whites

Cream butter, shortening and sugar. Add yolks one at a time, add vanilla. Sift dry ingredients together and add alternately with buttermilk. Add coconut and nuts. Beat egg whites until they are stiff and fold into mixture. Pour into 4 round prepared cake pans. Bake at 350^o for 25 or 30 min.

Frosting

1 (8 oz.) cream cheese

½ stick butter

1 box confectionery sugar

1 tsp. vanilla

2 T milk

1 c pecans, chopped

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until creamy. Add milk if needed. Frost cake and sprinkle with nuts on the top and sides.

Fajita Nachos

1 green or red pepper, chopped

½ onion, chopped

3T olive oil

2-3 chicken breasted, cubed

½ c frozen corn

2 T Taco Seasoning Mix (see my recipe in Make at Home)

1 clove garlic

Sauté all above ingredients over med high heat until chicken is no longer pink and veggies are tender. Add Taco seasoning and simmer for 5 min.

Top Chips with Fajita mixture and remaining toppings.

1 can black beans, drained and warmed

Sour cream

Colby Jack cheese, shredded

Black olives

Avocado, diced

Salsa

Cheese Ravioli with Creamy Spinach Sauce

2 bags of frozen Cheese filled Ravioli, cooked according to package directions

1 c chicken broth

1 -2 c chopped fresh spinach

4 slices bacon cooked and crumbled

5 green onions sliced

3 tsp. Cajun seasoning

1 clove garlic

1 ½ c heavy cream

1 c grated parmesan cheese

1 fresh tomato, chopped for garnish

 In a sauce pan add chicken broth, spinach, bacon, green onion, Cajun seasoning, and garlic. Bring to a boil. Add heavy cream and boil on med heat until sauce has reduced and become thicker. This normally takes 10-15 min. Once sauce is finished place cooked ravioli in a greased 9x13, toss with sauce, sprinkle with cheese, toss again, garnish with tomato. Bake uncovered at 350^o for 15-20 min. Enjoy!!