Easy Baked Manicotti (Kraft)

What You Need

2 cups spaghetti sauce, divided
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water

Make It

HEAT oven to 350°F.

SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.

FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.

BAKE 40 min. or until heated through.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes enough to serve 6.

Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta and/or KRAFT 100% Grated Romano Cheese for the Parmesan.

Variation
If you prefer a more traditional style manicotti, simply omit the pesto

Mac & Cheese Lasagna (From Kraft)

Jamison and I love this meal. I hope you do too!

What You Need

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/2 lb. lean ground beef
1-1/2 cups spaghetti sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 350°F.

PREPARE Dinner as directed on package, using the Light Prep directions. Meanwhile, brown meat in skillet; drain.

SPOON half the Dinner into lightly greased 8-inch square baking dish; top with layers of half each sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan.

BAKE 20 min. or until heated through.

Kraft Kitchens Tips

Substitute

Substitute 1 cup chopped leftover cooked chicken for the browned ground beef. Or, omit it for a meatless version.

Serving Suggestion
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal!

Ooey-Gooey Turtle Bars

Ooey-Gooey is right! I hope you like them as much as we did!
On the Chocolate Chips I only put them on the bottom and none on the top, it was a little too much Chocolate



INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1
bag (12 oz) semisweet chocolate chips (2 cups)
3
cups Fisher® Chef's Naturals® Chopped Pecans
1/2
cup LAND O LAKES® Butter
1/2
cup packed light brown sugar
1
jar (12.25 oz) caramel ice cream topping
1
cup graham cracker crumbs (16 squares)


DIRECTIONS

1-Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13x9-inch pan.
2-Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.
3-In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.
4-Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.

Zucchini Bread: From Paula Deen

I love Paula Deen so I was looking online to see if she had a good recipe for Zucchini Bread and she does, this is so dang good...I hope you all enjoy it.

Ingredients:

3 1/4 cups all-purpose flour

1 1/2 teaspoon salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chooped walnuts or pecans

Directions:

Preheat oven to 350 degrees F. In a large bowl, combine flour,

salt, nutmeg, baking soda, cinnamon, and sugar. In a separate

bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet

ingredients into dry, add nuts and fold in. Bake in 2 standard loaf

pans, sprayed with non-stick spray, (you may wannt to

use oil and flour,because the bread did stick a little)

for 1 hour, or until a tester

comes out clean. Or you can bake in 5 mini loaf pans for about

45 minutes.

Ditchbank is better, but this will do.....

When I was a little girl, my daddy would occasionally bring home a sackful of young, tender, crunchy asparagus that he found on ditch banks near our home in Arizona, in the early spring. I was never a big vegetable lover, (ask my mom how many times I had to sit at the table "UNTIL THAT IS GONE!") but I made a couple of exceptions. I have always loved peas, corn, green beans and asparagus. To this day, squash, of any kind, other than zucchini when it is sneakily hidden in Zucchini Bread, rarely passes through these lips. I would rather die than eat a Brussel Sprout. I can handle raw spinach in a salad but don't try makin' me eat it, cooked.

You get the picture!

My sweet little (big) brother, Bret, is also known to be able to locate the ditchbank asparagus. I, for one, have never even seen it growing in the wild. But on Saturday, at Macey's, they had this tender, young, skinny little bunch of asparagus and I snagged it. It is so-o-o-o simple to cook up and I thought I would share a little bit of vegetable heaven with you:

Roasted Asparagus

Grab yourself a good healthy but tender and ever-so-skinny bunch of asparagus.

Wash it up really good and cut off about 1/2" of the thicker stock at the bottom.

Line a jelly-roll pan with tin foil and line those little soldiers up, like this:

Look at how innocent they are.

Turn your oven to 425 degrees.

Then, take your E.V.O.O. (I've always wanted to be able to say that) and drizzle it, kindly, over the top of the unsuspecting asparagus.

then, take your California-Style Garlic Salt, (you know, the kind with parsley added to it,)
and sprinkle it, quite liberally over the asparagus.Put in the oven to roast for about 10-12 minutes or until it is crispy-tender.
And there you are.

Tonight, I served this lovely little veggie dish with Ham, Funeral Potatoes, and a little bit of fresh fruit Heaven.

IT WAS A HIT!!

Brownies :-)

This is very simple to make. All you need is 2 brownie mixes and a big bag of Reese's Peanut Butter cups. Mix the brownies as it says to on the box. Unwrap the candy and place on the bottom of a greased 9x13 pan. pour brownie mix over top. Now this will take a little longer to cook then regular brownies, about 45 minutes to an hour, you will want to check it a few times. They are great. My FHE group loved them. You could also serve with Ice Cream.

Enjoy!

Lemon Wonders

Leann loves these little cakes. They are her favorite of mine. She always asks for the recipe. Wait till she sees how simple.

Lemon Blueberry cupcakes.

1 white cake mix.

make as directed except use 1/2 the water and the other 1/2 lemon juice.

Bake. Mini size cupcake tins are the best for this.

Frosting:

Powdered sugar. 2 cups.

1/2 stick of butter

mix it.

Add lemon juice till smooth. Also add 2 lemons worth of zest

Top with a blueberry.

Find Leann.

Can also be done with lime.