Homemade Cheese Manicotti

This is an act of love, that's what Holly told me when she gave this recipe to me a dozen years ago. It's what my daughter asks for on special occasions because she loves it and only then because she knows how much work goes into it. Don't let me scare you, it is very time consuming but simple and well worth it. So create this act of love for your family tonight.

Start with a simple marinara sauce.

1 large onion, chopped
5 cloves garlic, minced
1/4 cup olive oil
2 tablespoons fresh basil or oregano, minced
2 large cans diced tomatoes
1 small can tomato paste
In a large sauce pan, saute the onion in the oil.

 Add the garlic, stir, then add the tomatoes, and paste.

 Add the basil or oregano.

 Taste, add salt, taste again. Mmmm.

Let this simmer while you make the crepes and mix the cheese.

Cheese Mixture:
32 oz. whole milk ricotta
2 eggs
1 lb. shredded mozzarella
1 1/2 cups parmesan
3 tablespoons minced parsley
This is easy--just mix all this in a bowl.

Crepe mixture:
6 eggs
1 1/2 cups water
1 cup flour
pinch salt
Whisk together.

 Now from here it's just "set up and run". 
I used a 15x10 inch baking dish, a little larger would be good but definitely not smaller. Spread about 1/3 of the sauce in the bottom of the pan, leave the rest to continue simmering and set the baking dish where you can reach it with the manicotti rolls.

Place a piece of waxed paper or foil on the counter to catch the crepes when you remove them from the pan. I use an 8" stainless steel skillet as my crepe pan, I have a small kitchen and can't store a lot of specialty cookware. I don't use non stick pans because there has been so much written on the toxicity of the coating.

Turn the burner on to medium high, using a good cooking spray, coat the skillet well. Allow the pan to heat but not scorch the spray. Pour an 1/8 cup of the crepe batter into the hot pan, swirling it around to coat the bottom of the pan.

Place back on burner. When the edges start to come off the sides lift the crepe gently and flip it over.

Excuse my blurry photo, you try flipping a hot crepe and photographing it at the same time.

Now as soon as the one is out of the pan start another. While the second one cooks, put 3 tablespoons of filling into the first one,

then roll it up.

This is what it looks like in just a short time.

Then pour the rest of the sauce over the top, spreading to cover all.

Cover this with foil and bake for 40 minutes at 350F. Remove foil, sprinkle with 2 cups shredded mozzarella and continue baking for another 15-20 minutes until the cheese is melted and beginning to brown.

Remove from oven and allow to rest for 15 minutes. Serve with green salad just because it's good for you and it adds splendid color to the plate.

The sad part here is that when it came out of the oven, the aroma was so divine that we all forgot to photograph the finished product. Sorry. It didn't last long either but if you do have leftovers this is even better the next day!

Applesauce Cupcakes with Cream Cheese Frosting

I made these little gems in mini muffin tins and they were just darling, does that sound gushy? My daughter and I baked all the desserts for the cast and crew premier of the new full length feature film "The Free Ride", produced by Mike and Rachael Dornbirer. Definitely one of the best movies in a long time. You can find it at 

www.sanctumentertainment.com

Great family movie, you can order a copy today!

You'll find a pretty picture of the table at the end of this post.

Cupcakes:

2 cups white spelt or all purpose flour

1 3/4 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1 cup oil, vegetable, canola or melted butter

1 16 oz. jar unsweetened applesauce

4 eggs

Frosting:

2 cups powdered sugar

1/3 cup butter, softened

3 oz. cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

Preheat the oven to 350F.

Line muffin pan with paper liners or grease a 15x10x1 inch sheet pan.

Mix the dry ingredients together in a small bowl and set aside.

In a large mixing bowl, beat the oil, sugar and eggs until light and fluffy. Add the applesauce.

Add the dry ingredients to the wet, stirring just to combine.

Fill the muffin papers 2/3 full (or 1/3 empty ;). If using the sheet pan, spread evenly.

Bake mini cupcakes for 15-20 minutes, sheet pan or regular size cupcakes for 20-25 minutes or until toothpick inserted comes out clean.

Frosting:

Beat the butter and cream cheese until fluffy. Add the vanilla, milk and sugar and beat wildly, or until fluffy.

Now you can just spread this creamy frosting on the tops or you can get out the piping bags and tips you bought once upon a time promising yourself you would learn to use them and do a pretty swirl on top.

Put the rosette tip (#32) on the coupler.

Holding the bag like this, with the sleeve cuffed,

glob a good amount of frosting into the bag, don't fill it more than 3/4 full or it will ooze out of the top as you squeeze it.
 Hold it like this then,

give it a twist.

Now, unfortunately I didn't get a good picture of the swirl but you just squeeze gently in a spiral and you will get a cute little mound on top.

You can find decorating supplies individually or in sets at JoAnn's or some super stores, start small, just some disposable bags, a set of couplers and a couple tips is all you need to begin.

This is a photo of the dessert table, before the crowd and refills. The applesauce cupcakes are near the end.

 Get a copy of "The Free Ride" dvd, bake some cupcakes and have your own premier!

And I would love to hear how you enjoyed the movie as well as the cupcakes.

Spicy Chicken Enchilada Soup

One day I just had to have chicken enchiladas but didn't have time to assemble all of it so I thought if I put it all in the crock pot and served it with tortilla chips it would be almost as good. My family thinks it is great and we hope you will too.

2 cups chicken, cooked and cut into chunks
1 medium onion, chopped
1 can black beans
1 cup shredded pepper jack cheese
1 quart chicken broth
2 large chopped tomatoes OR 1 15 oz can of diced tomatoes
2 oz. canned diced green chilies
1 cup cream or whole milk ( I prefer cream ;)
2 cloves garlic, pressed or chopped finely
4 tablespoons butter
Into a large soup pot, maybe a 4 quart, saute the onion in the butter. When the onion is tender add the garlic, give it a stir then add the chicken broth right away. (If you want to use a crock pot this is when you start dumping everything into the crock then cook on high 4 hours just before serving add the cream and cheese.)

Add the beans, chicken, tomatoes, chilies,

stir,cover and let simmer for 20 minutes.

Add the cream and cheese.

Stir until combined.

This is even better the next day.
Now some tips:

I keep leftover cooked chicken in the freezer in 2 cup portions for soups or foldover sandwiches.

Green chilies come in 4 oz. cans so freeze the other 2 oz. for next time.

I also keep shredded cheese in the freezer, especially the types I use for soup or other meals.
I really like glass containers but will use zip bags when I run out of glass.
If you have ideas for making meal prep easier please share them, I'm always on the look out for ways to make better meals faster.

Creamy Cole Slaw With a Kick

My neighbor gave some horseradish starts to me last year, so as I dig these tough roots from the ground my mind whirls around how to incorporate the pungent flavor into more of our meals. This savory cole slaw was where I started, my daughter gave me the original recipe and I didn't deviate much from it.

1 pound shredded green cabbage
2 peeled, shredded carrots
2 tablespoons minced onion
1 cup mayo ( I used Vegeniase)
2 tablespoons sugar
2 tablespoons apple cider vinegar
2 teaspoons freshly grated horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
Sometimes I add other shredded or chopped veggies like zucchini, yellow squash,or turnip.
Stir together the mayo, sugar, vinegar, horseradish, salt and pepper.

Taste it, in case it needs more salt.
Toss together the cabbage, onion and carrot in a large bowl.

Toss the cabbage with the dressing, chill and enjoy.

Apple Cider Pound Cake with Caramel Glaze-Wow

Apple cider, caramel and a rich pound cake, how can you go wrong?
I first made this pound cake last year and have since reduced the fat and sugar slightly and played with the flour a bit by substituting some whole grain for some of the white. I would not call this healthy but not as bad as it was.
We are blessed to live near a small apple orchard which makes the best cider I have ever had, it has just the right blend of sweet and tart apples. Fresh and local, good mix.
This recipe makes 2 loaves and lots of happy people. Great served with hot or cold cider or a rich, steamy cup of coffee.
Cake:
1 cup softened, unsalted butter
1/2 cup unsweetened applesauce
2 1/2 cups sugar
6 eggs
1 cup white flour ( I used spelt but all purpose is good too)
1 cup whole spelt (or wheat) flour
1 cup oat flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg (freshly grated has the best flavor)
3/4 teaspoon baking powder
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 cup fresh apple cider
1 teaspoon vanilla extract
Glaze:
1/2 cup granulated sugar
1/4 cup buttermilk or put 1 teaspoon of lemon juice in a cup measure and add fresh milk until you have 1/4 cup
1/4 teaspoon baking soda
2 teaspoons light corn syrup
1/4 cup unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350F. Butter and flour 2 loaf pans.
In a medium mixing bowl, combine all the dry ingredients and set aside.

In a large mixing bowl, beat the butter and sugar until light and fluffy.

Add eggs, beating well after each one. Add applesauce and vanilla.
Add the dry ingredients alternately with the cider in thirds.Pour into the pans and bake 1 hour or until a toothpick inserted comes out clean.
Let cool in pans for 10 minutes then turn onto cooling racks.

While cooling make the glaze because it seeps in best if the cakes are still warm.
In a small, heavy bottom sauce pan, stir together all the glaze ingredients

and bring to a rolling boil over medium-high heat.

Boil 6 minutes or until a candy thermometer reads 185F, stirring occasionally.As it boils it will darken and become less frothy and more syrupy.

Place cake on a serving plate and prick with a fork so the glaze will absorb into the cake. Mmmm.

Slowly, so it doesn't just run off, pour hot glaze over cake allowing it to drip over the sides.

Allow to cool before covering. This freezes very well if you can get it there.
I took this to an evening celebration this week, a setting sun, guitar music, a shofar, sweet treats, children playing and later a bonfire and even more to look forward to!