I love Pinterest. I have found so many great recipes there. This is one of my favorites.
12-16 jumbo pasta shells
4 oz cream cheese, softened
1 cup freshly grated Parmesan cheese
3 tbl Pesto
2 cups shredded cooked chicken
Garlic, Salt, & Pepper to taste
Cook pasta as directed on box, although don't cook until completely soft. They will finish when you bake them.
In a large bowl, combine all of the other ingredients. Fill the shells with the filling and place in a baking dish. Sprinkle some parmesan cheese over the top and bake at 350 for 30 minutes.
Also great for freezing.....
(original recipe found at http://joelens.blogspot.com)
Thursday, September 29, 2011
Wednesday, September 28, 2011
Rasberry Swirl Cheesecake Cupcakes
So yummy, they are a little difficult but worth it.
For the Crust:
1 1/2 cups graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Mix together until everything is wet and put 1 tbsp in each cupcake. Smash down and bake for 5 mins at 325.
For the filling:
2 lbs cream cheese at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla
4 eggs at room temp
Beat the cream cheese on medium high speed until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Fill cupcakes with 3 tbsp of cream cheese filling
For the topper
6 oz raspberries
2 tbsp sugar
Combine raspberries and sugar in a blender. Process until smooth. Put a few drops on top of the cheesecake and swirl with a toothpick. (This also works with any fruit or even jam).
Bake at 325 for 20-25 minutes. Cool to room temperature and then refrigerate for at least 4 hours before serving.
For the Crust:
1 1/2 cups graham cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp sugar
Mix together until everything is wet and put 1 tbsp in each cupcake. Smash down and bake for 5 mins at 325.
For the filling:
2 lbs cream cheese at room temperature
1 1/2 cups sugar
pinch of salt
1 tsp vanilla
4 eggs at room temp
Beat the cream cheese on medium high speed until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition. Fill cupcakes with 3 tbsp of cream cheese filling
For the topper
6 oz raspberries
2 tbsp sugar
Combine raspberries and sugar in a blender. Process until smooth. Put a few drops on top of the cheesecake and swirl with a toothpick. (This also works with any fruit or even jam).
Bake at 325 for 20-25 minutes. Cool to room temperature and then refrigerate for at least 4 hours before serving.
Pumpkin Chocolate Chip Cookies
These were delicious and it makes about 6 dozen (be prepared to share).
1 cup Shortening
3 cups Sugar
2 Eggs
5 cups flour
2 tsp soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
2 tsp baking powder
1 lg can of pumpkin
1 pkg chocolate chips
Cream sugar and shortening, add eggs and vanilla. Add in all dry ingredients. Drop by teasponful on a greased cookie sheet. Bake at 350 for 12-15 mins.
1 cup Shortening
3 cups Sugar
2 Eggs
5 cups flour
2 tsp soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 tsp vanilla
2 tsp baking powder
1 lg can of pumpkin
1 pkg chocolate chips
Cream sugar and shortening, add eggs and vanilla. Add in all dry ingredients. Drop by teasponful on a greased cookie sheet. Bake at 350 for 12-15 mins.
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