Terrific Tuesday With Recipes

(I may make this recipe for Friday. . . Sharon and baby Anastasia are coming for lunch.  Sharon loves pasta.)

Bacon and Cheese Stuffed Shells

• 24 uncooked jumbo pasta shells
• 1 cup chopped fresh mushrooms
• 1 cup finely chopped onion
• 1 tablespoon plus 1/4 cup butter, divided
• 1-1/2 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened, divided
• 1-1/2 cups shredded Asiago cheese, divided
• 1 cup shredded Parmesan cheese
• 1 cup crumbled cooked bacon
• 2 tablespoons minced fresh parsley, divided
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 2 cups heavy whipping cream
• 1/2 cup chicken broth
• 1/2 cup 2% milk
• 2 cups shredded Romano cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.
• In a large bowl, beat ricotta and 4 ounces cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 tablespoon parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13-in. x 9-in. baking dish.
• In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 12 servings.

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Turkey Roll

 

 

Ingredients

• 2 boneless turkey breast halves (2 to 2-1/2 pounds each)
• 3/4 cup butter, softened, divided
• 4 garlic cloves, minced
• 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
• 2 celery ribs, chopped
• 1 small onion, chopped
• 3 cups reduced-sodium chicken broth
• 1/2 cup chopped macadamia nuts, toasted
• 2 teaspoons poultry seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (12 ounces) unseasoned stuffing cubes
• 1/2 cup unsweetened pineapple juice
• 1 tablespoon olive oil
• 
  GRAVY:
• 1-3/4 cups reduced-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons unsweetened pineapple juice

Directions

• Remove skin from the turkey breasts; set aside. Flatten turkey breasts to 3/8-in. thickness. Place breasts side by side so that they are overlapping slightly. Combine 1/2 cup butter, garlic and sage; rub over turkey.
• In a large skillet, melt remaining butter. Add celery and onion; saute until tender. Add the broth, nuts and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in stuffing cubes.
• Spread stuffing mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, rolling turkey away from you; arrange skin over top of roll. Tie with kitchen string at 2-in. intervals.
• Place on a rack in a large roasting pan. Combine pineapple juice and olive oil; set aside.
• Bake turkey at 325° for 2-1/4 to 2-3/4 hours or until a meat thermometer reads 170°, basting occasionally with pineapple juice mixture.
• Remove meat to a serving platter and keep warm. For gravy, add broth to the pan, scraping to loosen browned bits. Pour into a small saucepan and bring to a boil. Combine cornstarch and pineapple juice until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 12 servings.

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I saw a good idea for a variation of Sloppy Jo's.  Why not make a batch of cornbread and serve the sloppy jo mix on the top of the cornbread?

((Similar to this picture?))

 

 

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We don't celebrate Halloween but I saw these and thought they were a fun idea for creepy food for a cooking class for my student.  I'd use a box cake mix and not use black cup cake liners either.

 

 

 

Creepy Cupcakes

 

• 6 chocolate or vanilla cupcakes baked in black foil liners
• 1 can (16 ounces) plus 1 cup vanilla frosting
• 1 cup chow mein noodles
• Red and yellow food coloring
• 12 honey wheat sticks or pretzel sticks
• 12 mini marshmallows
• 12 brown M&M’s
• Chocolate jimmies

Directions

• 1. Spread the tops of the cupcakes with a small mound of vanilla frosting. Insert chow mein noodles into cupcakes to look like spikes. Place in the freezer for about 15 minutes to firm up.
• 2. Spoon 3 tablespoons of the vanilla frosting into a small resealable bag and set aside.
• 3. Tint the remaining frosting bright orange with the food coloring and spoon into a glass microwave-safe bowl. Microwave the frosting, stirring frequently, until it is the texture of slightly whipped cream.
• 4. Holding the foil liner of the slightly frozen cupcake, dip the top of the cupcake up to the liner in the melted frosting to coat. Use a spoon to add more frosting if necessary. Allow the excess frosting to drip off. Invert and transfer to a cookie sheet. Repeat with the remaining cupcakes.
• 5. Insert one end of a wheat stick into the side of a mini marshmallow. Repeat with the remaining marshmallows and wheat sticks. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on one flat side of a marshmallow. Add a brown candy as the pupil. Add a few chocolate jimmies on the top as eyelashes. Pipe a dot of vanilla frosting on the brown candy as the sparkle in the eyes.
• 6. Insert two marshmallow eyes on top of a frosted cupcake about 1 in. apart. Repeat with the remaining cupcakes. 
• Yield: 6 cupcakes

 

 

**Thank you dear Taste of Home for my inspiration this week.