Sunday, January 28, 2018

Chicken Parmesan Stuffed Shells

If your family loves Chicken Parmesan, then they will love these stuffed shells full of chicken and creamy ricotta cheese. 

Chicken Parmesan Stuffed Shells
1# chicken tenders, cooked and fork shredded
15 oz ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 large egg
1 tsp oregano
¼ tsp garlic powder
1/4 tsp crushed red pepper flakes
½ tsp sea salt
¼ tsp freshly ground pepper
30 large pasta shells, cooked al dente
1 ½ cups red pasta sauce
In a large bowl combine the cheeses, chicken, egg and spices.  In a greased 9 x 13 pan, place the pasta sauce at the bottom evenly.  Stuff each shell.  I found using an ice cream scoop (the one you use for meatballs) works perfectly.  Line the pan with the shells and bake for 30 minutes at 350°Remove from oven and sprinkle 1 ½ cups mozzarella cheese on top and return to the oven until it melts.

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Saturday, January 27, 2018

Lemon Poppy Seed Bread

If you love lemon and poppy seeds, this is a perfect bread for snacking or to serve guests. 


Lemon Poppy Seed Bread

1/2 cup butter, softened

3/4 cup sugar

1/2 cup light brown sugar

1 large egg

1/3 cup plain yogurt

1/2 tsp baking soda

1/2 tsp salt

3/4 cup lemon juice or lemonade

1 tsp lemon zest

2 cups flour

1 tbsp poppy seeds


Cream together butter and sugars.  Add in egg and yogurt.  Fold in the baking soda, salt, poppy seeds and lemon zest.  Gradually alternate stirring in the lemon juice and flour.  Place mixture in a greased loaf pan.  Bake for 70 minutes at 350°.  Remove from oven and allow to cool for 10 minutes before removing it from the pan and placing on a cooling rack.

Monday, January 8, 2018

Peach Bread

This is a delicious bread full of peach chunks and the recipe makes 2 loaves.  One for you and one to freeze for later or giveaway to a close friend or family member.  I used frozen peaches and put them in the food 

Peach Bread

3/4 cup butter softened
8 oz cream cheese, room temperature
1/2 tsp vanilla
2 cups sugar
1 1/2 cups peaches, chopped
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour

Cream together butter, cream cheese, vanilla and sugar.  Fold in peaches.  Add in dry ingredients gradually.  Divide the dough and spread evenly into 2 greased loaf pans.  Bake for 60-70 minutes.  Test with a wooden cake tester to make sure it's fully cooked.  Cool for 20 minutes before cutting into.