Stuffed Shells

Today is my 7th anniversary!  For our special dinner I made stuffed shells.  This dish, a friend of mine made for me after I had my 3rd baby.  We actually ate it for her 1st birthday dinner. It has since become a  meal saved for special nights like tonight. This is another super easy one. The exciting thing for me is that I was able to use fresh parsley from my garden. It tastes so much better with fresh although you can used dried if you need.  I hope you enjoy it!

Stuffed Shells

1 box of jumbo shells
1 pint (small curd) cottage cheese, drained
1-8oz cream cheese
1/4 c. butter softened
1/2 c. chopped fresh parsley
1 egg
1 green onion, chopped (optional)
1/8 t. salt
pepper to taste
1 jar marinara sauce
1/2 c. grated Parmesan cheese to sprinkle on top

Boil shells until they are just done but still firm.  Spread half of the marinara sauce in the bottom of a 9x13 pan. In a medium sized bowl, combine cottage cheese, cream cheese, butter, parsley, egg, green onion, salt and pepper. Spoon mixture into the shells and lay side by side in the pan. Top with the rest of the sauce and cook at 350 degrees for 30 min. Sprinkle with Parmesan cheese and serve immediately.

Tip: To use dried herbs, you would use about a third of what the recipe calls for. So you can use about 2 1/2-3 tbsp.  

Mohaffe's Mooshey Brownies

I have to admit, I have never made homemade brownies before in my life. I was always too intimidated to try it.  And making them from the box was so easy. I am so glad that my viewers asked for a brownie recipe.  It encouraged me to try something new.  I took them to a family dinner and asked everyone to be honest on what they thought of the brownies.  Everyone loved them and thought they were delicious. Some even said that they are the best brownies they have ever tasted!  I'd say we have a winner people!

I got this recipe from a friend of the family. I'm not sure where she got the name from.  I loved these brownies. I have to say the recipe looked a little complex at first but it was super easy to make.  There are a few steps to it, but don't let it intimidate you. They are actually really simple. I didn't add chocolate chips or nuts to mine. I don't think I will ever make brownies from a box again! I am sold on homemade brownies. The flavor is 10 times better than even the best boxed ones out there.

Mohaffe's Mooshey Brownies

Mix:

2 C. Sugar

1 1/4 C. Flour

1/2 C. Cocoa

1 tsp. Salt

1 tsp Baking Powder

set aside.

In another bowl combine:

2 cubes melted Butter

1 tsp. Vanilla

4 whipped eggs

Fold liquid mixture into the dry mixture until combined.  Mixture will be lumpy. (at this point you can also add in a bag of chocolate chips or nuts if you want.)  Pour into a 9 x 13 greased pan.

Mix

1 (8 oz) pkg Cream Cheese

1/2 c. Powdered Sugar

2 Tbsp. milk

Dot on top of brownie mixture, then swirl with knife.  Bake at 350 degrees for 25-35 Minutes .

Tip: the best way to see if the brownies are done is to insert a toothpick into the center of the brownies. If it comes out clean. They are done.

Tip: to cut brownies, the best way is to use a cheap plastic knife. It gives it a nice smooth cut without making it crumble.

Jennie's Famous Salsa

My mom has been making her own salsa for years.  I used to love making salsa with her.  I've since adapted my own recipe just slightly from hers. (I like to use the prepared garlic that comes in a jar.  It's easier to keep it on hand that way.  My mom likes to use garlic salt ) This salsa tastes so fresh and delicious!  The key that I have found to making salsa is to let your eyes do the work.  There is a lot of beautiful color in this salsa. If it looks too red because there is too much tomato, add some more green or vica versa.  And if there isn't enough white, then add some more onion.  Really I have found that when my salsa looks the prettiest, it tastes the best.  Don't be afraid to taste as you go and add a little more of this or that as needed.  Just remember that as the flavors sit, they will combine and get a little stronger over night. 

If you like it with a little more kick, then add a jalapeno to it  A lot of kick... add the seeds. Most of the heat is in the seeds.  I like it very mild so I don't lose the wonderful flavor.  I don't add the seeds at all from my anaheim pepper.  Anaheims are very mild but have great flavor. It really makes the salsa what it is. Also, if you like thick salsa, drain the juice, if not, you can just dump the can right into the bowl. If you like it more pureed, you can combine all ingredients in a blender and blend it. 

Jennie's Famous Salsa

2 (28 oz) cans of petite diced tomatoes

1/2 medium yellow onion chopped

1 bunch of green onions chopped

1 bunch of cillantro chopped

1 large anaheim pepper chopped

1-2 cloves garlic chopped (I use the prepared garlic in a jar)

salt to taste

Combine all ingredients into a bowl. Serve immediatly or chilled. Store leftovers in the fridge.

Tip: I have found that when blending the salsa, it is best to keep the vegitables and the tomatoes separate. When I blend them together, the green seems to take over. I add a little bit of the tomatoes to the veggies to give it some liquid. But the rest, puree separatly.



Hawaiian Haystacks

I used to think that everyone knew what Hawaiian Haystacks were but I have since learned otherwise. If you have never tried them, you are missing out.  Each family has their own tastes as to what should go on it. My family liked a lot of veggies and a little bit of fruit on them. My husbands family loves it with all fruit. Either way it's super yummy. We also liked to use the Chinese noodles the base of our haystacks and then rice etc. Other people only sprinkle them on as a topping.  It's totally up to your tastes. This one is a great one to use up all of those extra fruits and veggies in the fridge.

Hawaiian Haystacks



1 Packet of chicken gravy

1 cup chicken broth

1 lg can Cream of Chicken soup

1/2 C. Milk

a dash of onion powder

salt if needed

2 chicken breasts cooked and shredded

In a large skillet or stock pot, mix gravy packet and chicken broth. Stir on medium heat until thickened.  Add soup and heat through stirring constantly.  Turn heat down to low and add remaining ingredients. Heat through and keep warm until ready to serve.

Serve with rice, Chinese noodles, pineapple chunks, mandarin oranges, tomatoes, raisins, bell pepper (any color), green onions, apples, bananas, cheese, cashews and coconut. Top with gravy.

The Giveaway Winner is...

The winner of our very first giveaway is... Lexi Greenhalgh! Congratulations Lexi! Thanks to everyone who participated. Stay tuned for those recipes you've been looking for!

I also wanted to share with you all a smoking deal I found at walmart yesterday.  I was in the checkout lane and saw that the symphony candy bars were $0.10 each!!!  Those are my all time favorite candy bar.  So naturally I had to stock up for the year right?  (yeah if they last a month I'll be surprised. he he he)  31 candy bars for $3.10.  Yippee!!!

Hot wings and Steak Fries

My husband and I LOVE hot wings!  This recipe is one that we tried to copy cat from one of our favorite restaurants, Red Robin. We also love their steak fries with buzz sauce. (hot wing sauce) The bottle of franks red hot also has a similar recipe.  Here is our version

Hot Wings

2-3 lbs wings

3/4 cup (1 1/2 cubes) of butter melted slightly

3/4 cup Franks Red Hot (More if you want it really spicy)

a dash or two of salt

Bake or deep fry wings. I like to bake them and then crisp them up real good by frying them. Melt butter slightly and mix in with Franks Red Hot. Add salt.  In an air tight container combine wings and sauce and shake well to coat.  For best results allow them to sit for about an hour to soak in the sauces.  Serve with ranch. 

Tip: to really coat the wings nice and thick. Don't melt the butter all the way.  Soften it to just before melting point. Then add the Franks Red Hot

Tip: You want to dry out the meat as much as possible to allow it to soak up all of the flavor from the sauce.  Baking it well and then frying it until extra crispy work great.

Steak Fries with hot wing sauce

1 Bag of steak fries

seasoned salt

hot wing sauce

Fry steak fries with hot oil until crispy.  Sprinkle with season salt and dip in extra hot wing sauce. 

Fruit Dip

This is probably the easiest and most delicious fruit dip ever!  It's a huge hit everywhere I take it.  It's so simple! Someone made it for my very first baby shower. I loved it!! Well, now that we established it's super yummy and super easy... here's the recipe. ha ha ha

Fruit Dip

1 (8 oz) cream cheese (softened)

1 7 oz jar of marshmallow creme

Soften cream cheese and lightly whip with electric mixer.  Blend in marshmallow creme and serve with strawberries, grapes, apples, melon, fresh pineapple, kiwi etc.

Tip: I have found in most of my cheese cake type flavor recipes that I need to whip the cream cheese first before adding other ingredients.  For some reason if I don't (no matter how soft it is) it gets lumpy. But when I whip it first, it breaks it up enough to make it creamy