One evening a few days back I had Meara and Daniel over for dinner with Stephan, Li and I. So, at my dad’s suggestion (Li was talking to him on the phone), I made baked ziti, along with a big salad and garlic cheese bread. Yumm! Try this recipe. Easy and tasty.
Three Cheese Baked Ziti
- 1 (15 ounce) container ricotta cheese
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package ziti pasta, cooked and drained
- 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
- 1 cup shredded mozzarella cheese/mozzarella provolone mix
- Preheat oven to 350 degrees F. In large bowl, combine ricotta cheese, eggs, a few hand fulls of mozzarella, and Parmesan cheese; set aside.
- In another bowl, thoroughly combine pasta and Pasta Sauce.
- In 13 x 9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
Meara and I had a bunch of berries in our fridges, and so decided to make something fruit-tart related to use them before they went bad. Instead of a tart, we found this recipe on Allrecipes.
Oh my goodness, this was the most amazing, decadent, sweet pizza we had ever eaten. A must try for any fruit lover with a sweet tooth!
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1 (7 ounce) jar marshmallow creme
- 1 (8 ounce) package cream cheese, softened
- berries of your choice
- Preheat oven to 350 degrees F (175 degrees C).
- On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
- In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Top with the berries. Chill in the refrigerator until serving.
I recently went back home to Asheville, NC to visit my friends and family. One wonderful Wednesday evening we had my grandmother and a friend of the family (who is more like family than not) over to join the 4 of us for dinner. I hadn’t gotten to cook in almost a week, and I was feeling it! So I decided to make the whole dinner for all 6 of us. The next 3 recipes are the dishes I made that evening. I hope you enjoy them as much as we did ^_^
Ah, the final touch to my meal. This was the first Cheesecake I’ve ever made (Stephan loves to make them, so I’ve never gotten the chance!) and it turned out amazingly!
It’s from the book
and the recipe was from the restaurant
Hathaway’s Cafe and Market
Mocha Macadamia Cheesecake
(Tip from miss Emily , Pasty Chef. Make sure all refrigerated ingredients are room temp. Otherwise the cool or cold ingredients won’t mix well together.)
- 1 1/2 cups chocolate cookie crumbs (I took a whole package of store-brand oreo’s and put them in the food processor, cream filling and all, and ground them up into crumbs. Worked perfectly)
- 1 1/2 cups finely chopped macadamia nuts
- 1 tsp. cinnamon
- 1 stick butter, melted
- 3 large eggs
- 1 cup sugar
- 1 1/2 lbs cream cheese (I used 1/3 fat cream cheese and you couldn’t tell!)
- 8 oz semi sweet chocolate, melted
- 2 Tbs. cocoa
- 1 tsp. vanilla
- 2 cups sour cream
Using a food processor, crush enough chocolate cookies to make 1/2 cups of fine crumbs. Mix in one cup of nuts (I did not do this… saved them all for the cheesecake part) and the cinnamon. Blend in the butter. Using the bottom of a spoon, press the crumb mixture onto the bottom and sides (I only put them on the bottom) of a well buttered (or well Pam-ed) 9″ springform pan. Chill for one hour.
One hour later…
Preheat the oven to 350*. In a medium mixing bowl, beat te sugar and eggs until the mixture is light and fluffy. Add the cream cheese and mix well.
Melt the chocolate in a double boiler and add it, along with the cocoa and vanilla to the cream cheese mixture. Mix thoroughly. Beat in the sour cream, then add the copped nuts.
Pour the batter into the chilled crust and bake for 45 minutes. Do not be alarmed if the cake does not seem solid, it will achieve a firm,delicious consistency when chilled overnight (mine only got to chill for a few hours, and it worked. However it was a much better consistency the next day)
This was my main dish. It also came from the book
and the recipe is from
Hathaway’s Cafe and Market
I served this to my family and friend that beautiful Wednesday evening. My friend, my dad and my grandmother are all mind-blowing cooks, so making food for them is exciting and a fun challenge. They LOVED this quiche! So, that’s a big compliment to this dish. This is one I will definitely be making again. And with the Zucchini, it’s a wonderful summer dish. By the way, this is wonderful served cold as well!
Three Cheese Crustless Quiche
I made two. If you’re going to make one quiche, may as well make two, considering it saves so well! So, this recipe is for 2 quiches
- 3 cups chopped zucchini (I used 4 zucchini)
- 4 cups sliced mushrooms
- 1 cup chopped onion (I used a red onion)
- 4 finely minced garlic cloves
- 4 Tbs olive oil
- 12 eggs
- 1 cup light cream
- 1 lb cream cheese (I used 1/3 fat cream cheese, and it worked just fine!)
- 1 lb mild Cheddar cheese, grated
- 1 lb Swiss cheese, grated
- 4 cups cubed French bread, toasted
- salt and pepper
Sauté the zucchini, mushrooms, onion and garlic in oil until al dente (just cooked, not crisp). Set aside.
Preheat oven to 350*. In a bowl, beat the eggs with the cream. Add the sautéed vegetables, cheeses and bread, and mix. Season with salt and pepper
Pour into two well-greased 9″ or 10″springform pans, tart pans, or 12 individual ramekins. Bake for 35 minutes, or until browned. (one of mine was done in 35 minutes, the other needed about 10 additional minutes because I filled the pan more than the other one). Insert a knife into the center of the quiche; if the knife comes out clean, the quiche is done. Cool for a few minutes before releasing from the springform pan.
I made two of these as an appetizer for my family and friends, we had 6 people present, and these were devoured!
Greener Strudel (x2)
From the “Asheville Cooks” cook book
From The Greenery Restaurant, in Asheville NC
(please note, this is how I made it, which is slightly different from the recipe in the book)
- 2 (10″ by 15″) sheet of puff pastry
- 6-8 slices of Swiss cheese
- 1 large tomato, in half inch or so slices
- fresh basil to taste
- 2 tsp or so of garlic
- 4-6 slices of red onion
- 1 can chopped olives (I ate a few out of the can ^_^)
- 2 Tbs Extra Virgin Olive Oil
- Egg wash (1 egg, and a splash of water)
First off, preheat your oven to 425*
Lay the puff pastry on a lightly flowered cutting board. Lay the slices of cheese down the center of the pastry, leaving 2″ top and bottom margins, and 3″ side margins. Repeat with the tomato slices, basil, garlic, onion, and the optional black olives. Drizzle the olive oil over the layers, and season with garlic and herb powder. Did I not mention that you need that? Fold the top and bottom of the pastry over the filling.
Cut the 3″ margin of the puff pastry on the sides at 45 degree angles (both pointing inward) in 1/2″ wide strips. Alternating sides, pull the pastry strips over the filling. Overlap the strips to make a lattice-work atop the filling.
Brush the top of the strudel with the egg wash. Bake the strudel for 10 to 15 minutes, or until the pastry is done (the pastry should be a deep, dark brown, but not burnt)