Ricotta Cheese Stuffed Shells

12 oz Jumbo Shells
24 oz  ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup fresh, (not the one in the green jar) Parmesan cheese
2 eggs
1 Tbsp dried parsley
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
3 cups spaghetti sauce (about 26-32 oz)

Cook shells according to package directions. Combine cheeses, eggs, parsley, oregano, salt, and pepper thoroughly.
Preheat oven to 350° while filling shells.
In two, 13 x 9 x 2 baking dishes (or any equivalent available casseroles), spread 1/2 cup sauce in each. Fill each shell with a heaping tablespoon of cheese mixture. Layer filled shells into prepared baking dishes; spread remaining sauce over shells. Sprinkle with additional Parmesan cheese. Cover with foil.
Bake 35 minutes or until hot and bubbly.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Salted Sesame Buns

Ingredients:
1 (.25 ounce) package active dry yeast
1 1/2 tsp. sugar
1 1/4 cups warm water
1 Tbsp. olive oil or vegetable oil
3 1/2 cups all purpose flour
1 tsp. salt
1 Tbsp. cornmeal
1 egg white
1 Tbsp. water
Sesame seeds (optional)
Kosher sea salt (optional)

Directions:
1. In a large mixing bowl, dissolve sugar in warm water, then stir in yeast to proof. Proof until foamy, about 5 minutes.
2. Add oil and 2 cups flour to the yeast mixture; beat well.
3. Add 1 more cup of flour and the 1 teaspoon of salt and when the dough starts to pull together, turn out onto a lightly floured surface.
4. Start incorporating as much of the last 1/2 cup of flour to form a smooth, elastic, slightly tacky dough. Knead for about 3-4 minutes and let it rest for 5 minutes covered with the large mixing bowl.
5. After the 5 minute rest, knead for another 3 minutes.
6. Lightly oil the large mixing bowl, place the dough in the bowl and turn to coat top with oil.
7. Cover with a tea towel and let rise in a warm place until doubled in size, about 40 minutes.
8. Punch dough down, and divide into 12 equal portions. Shape into round buns. Place on large, lightly greased baking sheet sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled, about 40 minutes.
9. Preheat oven to 400 degrees F.
10. Beat together egg white and 1 tablespoon water and brush the tops with some of the egg wash (and save the remaining egg wash). Sprinkle tops with sesame seeds.
11. Bake in preheated oven for 15 minutes. Remove and brush with remaining egg mixture, and now sprinkle with the sea salt on top and bake 10 to 15 minutes more, or until evenly golden brown.
12. Cool on wire racks.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Pepperoni Rolls

First make my Bun Recipe according to directions located here:Bun Recipe

Ingredients:
Bun Dough
Stick of Sugardale Pepperoni (approximately ( 10-12 inches long)

I cut the stick of pepperoni stick into 3-4 equal size pieces (approximately 2 1/2-3 inch pieces)
Next I stand the pepperoni on end and slice into 4 slices.
Now, each of these slices are cut into quarter inch sticks. (You can see the sticks in the orange bowl below.

Dough, Pepperoni, and Panned Rolls

Now lets make the rolls...

Cut a ping-pong size piece of dough off and place a pepperoni stick in the center. Stretch the dough around the stick until completely covered and sealed. Place on a
lightly greased baking sheet.
Continue until all the pepperoni sticks are used up.
Cover with tea towel and let rest to rise for one hour.
Bake as stated on Bun Recipe.

Oh sooooYUMMY!!!

Finished 
         Pepperoni 
                  Rolls→→→→→


Enjoy! Élvez! Piacere! Gustirati! Radosť!

     

Annie's Pumpkin Raisin Nut Bread

Annie's Pumpkin Raisin Nut Bread

Ingredients:
3 c. flour

2 tsp. baking soda

1 tsp. cinnamon

1 1/2 tsp. salt

4 eggs

1 c. Mazola corn oil

16 oz. can of 100% Libby's pumpkin

3 c. sugar

9 oz. box of Sun-Maid raisins

6 oz. bag of chopped walnuts

Preheat oven to 350°F. Sift together dry ingredients-flour, baking soda, cinnamon, and salt; set aside. In a mixing bowl, combine eggs, oil, pumpkin, and sugar; beat thoroughly (approximately 2 minutes). Add dry mixture to wet ingredients, mix thoroughly. Fold in raisins and nuts until thoroughly incorporated.

Place 9, mini disposable loaf pans on a large baking/cookie sheet. Divide mixture evenly into loaf pans. Bake for 40-45 minutes or until knife comes out clean. ***NOTE: rotate cookie sheet halfway through baking time.

We enjoy a slice or two with butter!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Scallop Casserole

INGREDIENTS

·         1 package (12 ounces) frozen scallops, thawed, or 12 ounces fresh scallops

            (I use Bay Scallops)

·         ¾ cup half-and-half

·         1 cup seasoned bread crumbs

·         ½ cup butter, melted

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         paprika

DIRECTIONS

If scallops are large, cut into 1 ½ inch pieces. Remove any shell pieces and wash and drain scallops.

Arrange in a greased 9x9x2 inch baking dish.

Pour half of the half-and-half on scallops.

Mix bread crumbs, butter, salt and pepper together and sprinkle over scallops.

Top with remaining half-and-half.

Sprinkle lightly with paprika.

Bake in a preheated 375° oven until hot and bubbly, 25-30 minutes.

MAKES: 5-6 SERVINGS

PREP: 20 MINS

BAKE: 25 -30 MINS 375°F

Enjoy! Élvez! Piacere! Gustirati! Radosť!