Stuffed Manicotti

   I've always thought making Manicotti looked fun, but for some reason had never actually made it myself. So finally I got around to it and I've learned a valuable lesson from it. Never make Manicotti for a big group of people! If you want something like Manicotti for more people, make Lasagna. Manicotti is pretty much just a fancy Lasagna. But it did taste good. =)

                                                                 Stuffed Manicotti

                                                                  4 manicotti shells

                                                               1/2 lb. ground beef

                                                       1 small onion, finely chopped

                                               1/2 medium green pepper, finely chopped

                                                        1 can (15 oz.) tomato sauce

                                                       1 to 1-1/2 tsp. dried oregano

                                                               1 tsp. dried thyme

                                                    1 cup shredded mozzarella cheese

                                            Cook shells according to package directions.

                           Meanwhile, in a large skillet, cook beef, onion and green pepper 

                                     over medium heat until meat is no longer pink; drain.

                                 Stir in the tomato sauce, oregano and thyme; bring to a boil.

                                       Reduce heat; simmer, uncovered, for 10 minutes.

                                       Add 1/2 cup cheese; stir until melted. Drain shells.

                                       Stuff half of the meat mixture into manicotti shells; 

                                        arrange in a greased 8-inch square baking dish.

                                           Spoon remaining meat mixture over shells.

                                      Bake, uncovered, at 325 degrees for 20 minutes.

                                    Sprinkle with remaining cheese; bake 5-10 minutes 

                                     longer or until heated through and cheese is melted.

                                                               Yield: 2 servings

   

Peanut Butter Cheesecake Bars

     I like making bars and cookies that taste just as good, if not better, after they've been in the freezer as when they were first baked. So that way I can mix up a big batch, freeze 'em and have bars for a while; and these bars have defiantly passed the test. They were a hit fresh from the oven and I think they taste even better after spending some time in the freezer! Plus you can never pass up that cream cheese/peanut butter taste. =)

                                                           Peanut Butter Cheesecake Bars

                                      1 package (18-1/4 oz.) yellow cake mix with pudding in the mix
                                                     1/2 cup butter, softened, cut into small pieces
                                                      2 pkg. (8 oz. each) cream cheese, softened
                                                                1 cup chunky peanut butter
                                                                              3 eggs
                                                                      1-1/4 cups sugar
                                                              1 cup salted roasted peanuts
                                                                Melted chocolate, optional

                                Preheat over to 325 degrees. Combine cake mix and butter in large bowl.
                            Beat with electric mixer at medium speed until crumbly. Remove 1 cup mixture.                             Press remaining mixture evenly into ungreased 13x9-inch baking pan to form crust.
                                                          Bake 10 minutes; cool on wire rack.
                                            Combine cream cheese and peanut butter in large bowl.
                                              Beat with electric mixer at medium speed until fluffy.
                                    Beat in eggs, one at a time, scraping down side of bowl accasionally.
                                      Gradually beat in sugar until light. Spoon filling over cooled crust.
                                     Combine reserved cake mix and peanuts; spread evenly over filling.
                Bake 45 minutes or until cake is just set and toothpick inserted into center comes out clean.
                                          Remove from oven; cool at room temperature 30 minutes.
                                                        Chill at least 2 hours before serving.
                                                    Drizzle with melted chocolate, if desired.
                                                                     Makes 24 bars

Ice Cream Cake Rolls

    Recently we had a family cook out and my family being quite large, I have to make twice as much dessert. Which I actually like a lot because I can try two new desserts at once! Well I've make cream-filled cake rolls before, but never ice cream-filled ones. So this last family supper I decided to try out the ice cream. Needing two cake rolls I tried a chocolate one and a vanilla one. Both were very good, though it would be nice to find a different way to make the cake part as these ones were kinda dry.... Well, here they are.

                                                                   

                                                            Chocolate Ice Cream Cake Roll

                                                                      4 eggs, separated

                                                                         3/4 cup sugar

                                                                          1 tsp. vanilla

                                                                     3/4 cup cake flour

                                                                  1/4 cup baking cocoa

                                                                 3/4 tsp. baking powder

                                                                           1/4 tsp. salt

                                                                3 cups ice cream softened

                        Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes.

             Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease and flour the paper

                                                                            Set aside.

                          In a mixing bowl, beat egg yolks on high for 3 minutes or until lemon-colored.

                                  Gradually add sugar and vanilla, beating until thick and pale yellow.

                        Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture.

                                          Beat on low until well mixed (batter will be very thick).

                                       Beat egg whites and salt on high speed until soft peaks form.

                                 Fold a fourth of egg whites into the batter, then fold in remaining whites.

                                                   Spread batter evenly into prepared pan.

                        Bake at 350 degrees for 15 minutes or until cake springs back when lighhtly touched.

                                      Turn cake  onto a kitchen towel dusted with powdered sugar.

                Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side.

                                                               Cool completely on a wire rack.

                                          Unroll cake; spread with ice cream to within 1 inch of edge.

                                         Roll up again. Cover with plastic wrap and freeze until serving.

                                                                         Yield: 10 servings

                                                                       Chococlate Sauce

                                              2 squares (1 oz. each) unsweetened baking chocolate

                                                                    1/4 cup butter, cubed

                                                   2/3 cup evaporated milk, heated to 160 degrees

                                                                          1 cup sugar

             In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth.

                                  Gradually add the warm milk and sugar; stir constantly for 5 minutes

                                             r until sugar is completely dissolved. Serve with cake.

                                                                        Yield: 1-1/2 cups

                                                        Vanilla Ice Cream Cake Roll

                                                                          4 eggs

                                                                   3/4 cup sugar

                                                                    1 tsp. vanilla

                                                           3/4 cup all-purpose flour

                                                            3/4 tsp. baking powder

                                                                     1/4 tsp. salt

                                                      1/2 gallon any flavor of ice cream

                               Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.

                                                  Grease and flour the paper and set aside.

                                                   In a large bowl, beat eggs for 3 minutes.

              Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored.

                                   Beat in vanilla. Combine dry ingredients; fold into egg mixture.

                                                Spread batter evenly into prepared pam.

                 Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.

                          Cool for 5 minutes. Invert onto a kitchen towel dusted with powdered sugar.

                                                          Gently peel off waxed paper.

                               Roll up cake in the towel jelly-roll style, starting with a short side.

                                                       Cool completely  on a wire rack.

                               Spread cooled cake with ice cream; roll up again. Freeze until firm.

                                *When I made this cake, I filled it with strawberry ice cream

                                   and served with a strawberry sauce. It was very good.