Cooking with Magnolia Mom

Servings: 8
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour

Ingredients
1 (16 ounce) package uncooked large pasta shells
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese or cottage cheese (for less fat)
1 lb. of meat (hamburger meat/italian sausage)
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce (I make my own sauce.)

Directions
1. Bring a large pot of lightly salted water to a boil. Cook shells for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. Brown meat.
3. In a large mixing bowl, mix together grated cheese, ricotta/cottage cheese, meat, and 1 cup Parmesan cheese.
4. In your baking pan, spread 2 table spoons of sauce on the bottom of a 13×9 pan instead of grease.
5. Take a pasta shell and place on tablespoonful of cheese/meat mixture. Place it in the pan. Do that with all the shells. Then spread about 1/2 of the sauce on top. (I heat up the other 1/2 of the sauce to place noodles after cooking.)
6. Sprinkle the rest of the cheese over the dish.
7. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Servings: 16
Prep Time: 40 Minutes
Total Time: 5 hr 40 min

Ingredients
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream

Directions
1 pkg. (13×9-inch pan size) brownie mix
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
3 eggs
2 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled slightly

PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Prepare brownie batter as directed on package; pour into prepared pan. Bake 15 min. or until top of brownie is shiny and center is almost set.
MEANWHILE, beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over partially baked brownie batter in pan. (Filling will come almost to top of pan.)
BAKE 40 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Lift cheesecake from pan, using foil handles. Store leftover cheesecake in refrigerator.

~ Adapted from Kraft Foods

Servings:
Prep Time: minutes
Cooking Time:

Ingredients:
1 1/2 lb Fillets (catfish, snapper, flounder)
1 C Milk
2 C Yellow cornmeal
1 tsp Tabasco
1/2 tsp Salt
1/4 lb (1 stick) unsalted butter
1/4 C Vegetable oil
1 C Chopped pecans
1 C Chopped parsley
1/2 C Freshly squeezed lemon juice

Directions:

Wash the fish fillets under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes.

Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side–don’t crowd the pan.

Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm.

Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.

~Adapted from Razzle Dazzle

Servings: 4
Prep Time: 15 minutes
Cooking Time: ? minutes

Ingredients:
4 boneless chicken breast halves, cooked, cubed
1 can tomatoes with green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) taco sauce
1/2 cup chicken broth
1 package taco chips or Doritos
1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend

Directions:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.

~Adapted from About.com: Southern Food

Servings: 6
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients:
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

Special equipment: 6 (10-ounce) ramekins

Directions:
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

~Adapted from Food Network

Servings: 4
Prep Time: 15 minutes
Cooking Time: 4 hours

Ingredients:
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice

Directions:
Trim any fat from the steak, then slice into thin strips. Add to slow cooker. Then add garlic, salt, pepper, soy sauce, hoisin sauce and sugar to slow cooker. Cook on low for 4 hours, then switch to high. Then add the diced tomatoes and sliced peppers.

In a small bowl, combine cornstarch and water and stir until smooth, then add to crock pot. Continue cooking covered in high for 15-20 minutes, until the sauce is thickened. Add bean sprouts and onion, then serve immediately. Great over rice or chinese noodles!

~Adapted from Mom’s Budget

Servings: 4
Prep Time: 10 minutes
Cooking Time: 35 minutes

Ingredients:
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7×11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

~Adapted from Allrecipes

Servings: about 8 dozen

First Layer:
1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Combine in a small saucepan; stir over low heat until melted and smooth. Spread into the bottom of a lightly greased 13×9x2” pan. Refrigerate until set.

Filling:
¼ cup butter or margarine
1 cup sugar
¼ cup evaporated milk
7 ounce jar marshmallow crème
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts

Melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Caramel Layer:
2 packages (14 oz.) caramels
3 tablespoons evaporated milk

Combine the caramels and milk in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Top Layer:
1 cup (6 oz.) milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

In saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1” squares. Store in the refrigerator.

This is my Granny’s recipe. I haven’t tried it myself yet, but I know it’s amazing.

Ingredients:
4 cups sugar
1 large can evaporated milk
1/4 cup of butter/margarine
1 pint marshmellow cream
12 oz. chocolate chips
1 tsp. vanilla
1 cup chopped nuts

Directions:
Bring sugar, milk, and butter to a boil. Let boil for 10-11 minutes. Check to see if it makes a soft ball. Take off burner and add chips, marshmellow, and nuts. Pour in large buttered pans. Put in fridge and let it harden. Cut into 1×1 inch pieces.

I added meat to this recipe along withsome tomato puree. I like my pasta saucy and without the extra puree it’s not saucy at all. I also wanted to add some more protein with the ground sirloin, which turned out great.

Servings: 6-8
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes
1 (14-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes
1 lb. ground sirloin
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella

Directions:
Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.

While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.

Drain pasta and transfer to a pot or bowl. Pour the tomato and basil sauce over the pasta and stir. Add in 1/2 can of pureed tomatoes and stir.

Reuse sauce pan to brown ground sirloin.

Pour tomato noodle mixture into casserole dish. Pour bechamel sauce over pasta. Pour browned meat over that. Then, spread the rest of pureed tomotoes over meat.
Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediately with bread.

~Adapted from Rachael Ray’s 30 30-Minutes Meals