Friday, October 2, 2009
BAKED ZITI
1 pound dry mini ziti pasta
1 onion, chopped
1 pound ground turkey
1 (26 ounce) jar spaghetti sauce (I like Prego’s Ricotta Parmesan)
1 carton (low-fat) cottage cheese
mozzarella cheese, shredded
grated parmesan cheese to cover the top
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground turkey over medium heat. Add spaghetti sauce, and simmer 15 minutes. Add the noodles and mix.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish, or 2 8x8 baking dishes (one to eat, one to freeze). Layer as follows: 1/2 of the mixture, cottage cheese, mozzarella cheese, 1/2 sauce mixture, mozzarella cheese and top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
1 onion, chopped
1 pound ground turkey
1 (26 ounce) jar spaghetti sauce (I like Prego’s Ricotta Parmesan)
1 carton (low-fat) cottage cheese
mozzarella cheese, shredded
grated parmesan cheese to cover the top
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground turkey over medium heat. Add spaghetti sauce, and simmer 15 minutes. Add the noodles and mix.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish, or 2 8x8 baking dishes (one to eat, one to freeze). Layer as follows: 1/2 of the mixture, cottage cheese, mozzarella cheese, 1/2 sauce mixture, mozzarella cheese and top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Monkey Bread
1 package of Rhode's Rolls (36 rolls)
1 box of butterscotch pudding (the kind you cook, not instant)
1/2 cup of brown sugar
1 tsp cinnamon1 stick of butter or margarine
1/2 cup of pecans
Pour the pecans in the bottom of a bundt pan. Place the rolls on top of the nuts. Pour a mixture of brown sugar, pudding and cinnamon on top of the rolls and nuts. Then melt the butter and pour that on top of the entire thing. Cover the rolls and put them in the fridge over night. This lets the rolls somewhat defrost and rise. When you are ready to bake the rolls place them in a cold oven while it pre-heats to 375* degrees. Bake for about 30 minutes (after pre-heated) or until the top is golden brown.
1 box of butterscotch pudding (the kind you cook, not instant)
1/2 cup of brown sugar
1 tsp cinnamon1 stick of butter or margarine
1/2 cup of pecans
Pour the pecans in the bottom of a bundt pan. Place the rolls on top of the nuts. Pour a mixture of brown sugar, pudding and cinnamon on top of the rolls and nuts. Then melt the butter and pour that on top of the entire thing. Cover the rolls and put them in the fridge over night. This lets the rolls somewhat defrost and rise. When you are ready to bake the rolls place them in a cold oven while it pre-heats to 375* degrees. Bake for about 30 minutes (after pre-heated) or until the top is golden brown.
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