It’s not all cut and paste all up in here since I’ve been home & hurting.
I’ve been cooking and baking a lot. So, I’ve decided to share the recipes for 3 of the favs in this house.
I’d been craving something that used to be in regular rotation for dinner, turkey manicotti. I first tried this when my girlfriend made it and brought it to a crop for dinner and it was fantastic. She was kind enough to share the recipe with me, and so I’m sharing with the blogosphere. This isn’t an overly exact science so you’re going to have to go with the “look test” in the process.
1 pk ground turkey (I think it’s a pound, but don’t quote me on that, my store only sells one size pack of ground tukey)
1/2 onion chopped
1 clove garlic minced
1 pack oven ready manicotti (can use cannelloni as it seems to be easier to find, just narrower)
1 can half fat cream of mushroom soup
1 tub fat free cottage cheese
1 can tomato sauce
1/2 can milk
1/4 tsp Epicure curry dip mix
shredded mozzarella cheese
Preheat oven to 385F. In large skillet brown the turkey with the onions and garlic. Drain as needed. Add mushroom soup, milk and curry. Stir well. Stuff manicotti with the meat mixture. I usually lay out my cannelloni in my Pampered Chef 13″x9″ rectangular baker then fill the shells while they’re in the baker. Pour cottage cheese over stuffed pasta in baker. Pour tomato sauce over cottage cheese. Top with shredded mozzarella to cover. Bake uncovered at 385F for 50 minutes.
In full disclosure I just realized I completely forgot to add tomato sauce to this one but it was still fantastico. It had also been so long since I had it last that I didn’t realize or notice the missing sauce. Oops! Guess I’ll have to make it again the right way.
Dinner needed dessert. So I turned to Pinterest and found a recipe for Amish Cinnamon Loaf. WOW. Once again Pinterest doesn’t let me down. It was incredibly easy and delicious and made the house smell sooooooooo good!
Here’s the link for where the recipe came from: http://www.redflycreations.com/2012/10/the-amazing-amish-cinnamon-bread.html
And as a direct cut and paste from her blog..
I was a touch skeptical because the recipe was seemingly lacking liquid and a binding agent (aka milk and eggs), but there were so many favourable comments it was totally worth giving it a try.
SKOR BAR COOKIES
4 Skor Bars coarsely chopped
1 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
2 cups all-purpose flour
1 cup chocolate chips or chunks
What you do:
1. Preheat oven to 325 degrees F. Line a 10 x 15 inch cookie sheet (with sides) with parchment paper. Set aside.
2. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.
3. Beat in vanilla and salt. Add flour, Skor Bars and chocolate chunks. Mix briefly until just combined.
4. Dump dough into prepared pan.
5. Press dough evenly into prepared pan. Bake for about 20 – 25 minutes until golden brown.
Personally – these are amazing on so many levels BUT.. they’re very sweet and I don’t think you could reduce the amount of sugar safely because of the lack of liquid and binding agents that I mentioned earlier. So – you only need a little bit (win!) to satisfy the sweet tooth. That being said, I may need to make it again with less sugar in the name of research…