Lasagna Cupcakes!

Ingredients:
12 egg roll wrappers
1/2 lb of ground beef
1 jar of pasta sauce (your favorite)
4-6 oz of ricotta
8 oz of mozzarella
3 oz of grated parmesan
1 egg

Preheat oven to 350

I used the lids to these Jars to make my circles out of my egg roll wrappers

These are the egg roll wraps

These lids fit PERFECT to make two circles out of one wrapper

 

 Just press and turn the top until it cuts thorough

 After making the circles brown meat skillet and season to taste. Then in a mixing bowl mix together ricotta, parmesan, 1/2 of mozzarella and egg 

 Now place on of the circles in the cupcake hole and layer with cheese

 Then meat, sauce, egg roll wrapper, cheese, meat and sauce again.

 There should be two layers in each one.

 Now bake for 20 minutes

 

 After 20 minutes take out of oven

 

 Top with mozzarella and bake for an additional 5 minutes

 Let set for 5 minutes before devouring 

 I used a spoon to take out of the pan

 Eat it like a cupcake or if it is too hot just cut in to it. YUM!

Carraba's Bread Dipping Spices with Oil

Ingredients:
1 tablespoon minced basil
1 tablespoon chopped parsley 
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or
1/2 teaspoon ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice

 

 Add all ingredients together except the last two. Now put them in a food processor to better blend the ingredients. Then add the last two ingredients.

 Now but a decent amount on the place.

 Add olive oil dip your bread and enjoy! I used a rosemary loft and heated it for about 5 minutes at 400 degrees and it was amazing!

Sauteed Squash

Ingredients:
3-4 Yellow Squash
2 tbsp of Olive Oil
Salt, Pepper, and Garlic to taste
Parmesan Cheese for Garnish

Start by washing and slicing the squash.

 Add olive oil to pan and heat then add squash.

 Stir squash and add salt, pepper and garlic. Cook on medium heat until squash are transparent and browning.

 Then plate squash

 Now garnish with cheese and enjoy.

Stuffed Mushrooms

Ingredients:

1 package of whole white mushrooms

1 8oz package of cream cheese

5 scallions

1/4 grated parmesan cheese

1/2 cup of italian bread crumbs

1 tsp (or more to taste) Old Bay seasoning

1 tbsp of minced garlic

1-2 tbsp of olive oil

 Preheat oven to 350. Wash the mushrooms with a damp paper towel.Then de-stem them and make sure to get the whole stem out. 

 

 Put the stems in a separate bowl because they will be used in the stuffing process.

The stems are going to be chopped.

I minced them because I didn't want the pieces to be too big.

In a skillet with a little bit of olive oil saute the stems, then about 1/2 way through at the garlic if you add the garlic too early it will burn it that will change the flavor of the stuffing it is will not be good.

When the mushrooms are sauteed add them to a bowl with the rest of the ingredients to a bowl and mix. Add more or less seasoning to taste.

Use a spoon to stuff the mushrooms. Then bake for 20-25 minutes depending on size of mushrooms.

When the mushrooms are done remove them from the pan immediately to prevent them from becoming soggy. Enjoy!

Skillet-Baked Spinach and Artichoke Dip

Colleen and I had a massive cooking day together to make appetizers to surprise our Mom for an early mother's day gift.

We made a spinach and artichoke dip baked in a cast-iron skillet.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese
• Begin by preheating oven to 350 degrees. Mix together cream cheese, mayo, parmesan cheese, romano cheese, garlic and dryseasonings.
  
  
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Then stir in drained artichoke hearts and spinach, gently.

After mixing transfer to cast iron skillet. Top with mozzarella cheese.

Bake for 25 minutes or until bubbling.

Cheesecake stuffed Strawberries

This is probably the most amazing thing that I have ever tasted! This is a must recipe for anyone!

Ingredients:
8-10 Large Strawberries or 15-20 Small to Medium Strawberries
8 oz pkg of Cream Cheese
1/2 cup Confection Sugar
1 tsp Vanilla
4 Graham Crackers FINELY crushed

 Wash strawberries

 Cut tops off of strawberries

 Use a peeler like this one to dig out the inside. Be careful not to poke a hole in the bottom because it gets narrower at the bottom. Just put the peeler right outside of the white and make a complete circle around the strawberry until the white comes out then scrap out the extra white.

 

In this picture you can see the strawberries in the background that have already been cleaned out.

 Now beat cream cheese then add sugar and vanilla until creamy.

 Add mixture into bag and cut hole in bottom (use a heavy duty bag bceause I didn't and it was MESSY!) Now fill your strawberries slightly over the top.

 

 Now crush graham crackers and add to bowl. I didn't crush mine enough and had to go and re-crush them you want them to be really fine. Then roll the cream cheese top of the strawberry in the graham cracker.

 They should be evenly covered.

Now take a bite and enjoy because this was the BEST dessert I have EVER made!

UPDATE: Dip part of the completed stuffed strawberry in chocolate WIN!

Twist on a Baked Potato

Ingredients:
3-4 Potatoes
Melted butter
Minced Garlic

Toppings:
Cheese
Sour cream or Ranch
Butter
Salt and Pepper

Preheat oven 350. Wash and peel half of our potato.

 Slice your potato only until you get to the skin so about half way down

 If you have fresh garlic slice it thinly and slip in the cracks of the potato but if not, melt butter and garlic in a bowl then brush on top of potatoes and bake for 1 hour.

 Then take out and top with your favorite toppings. The top will be a little crunchy but that is what makes it!