Tomato Basil Squares

Tomato Basil Squares
Pampered Chef



1 package refrigerated pizza crust
2 C. shredded mozzarella cheese
¼ C. grated parmesan cheese
2 tsp. dried basil
2/3 C. mayo
1 garlic clove
4 plum tomatoes



Preheat oven to 375 degrees. Roll out pizza crust on stone. Mix together mayo, parmesan, basil, garlic and half of the mozzarella cheese, spread over the pizza crust. Slice the tomatoes thinly and place over the crust. Sprinkle remaining mozzarella cheese over tomatoes and bake 15-20 minutes or until the crust is done

Toffee Bars

Toffee Bars
Mom

1 c. butter
1 c. browns ugar
1 egg
1 tsp vanilla
2 c. flour
½ tsp. salt
2 hershey bars



Preheat oven to 350 degrees. Cream together butter and brown sugar. Beat in the egg and vanilla. Stir with a spoon the two cups flour , ½ tsp. salt, spread in a 9x13 greased pan and bake for 15 minutes. Break squares of Hershey bars on top and put back in the oven until melted.

Stuffed Shells

Stuffed Shells

½ lb mozzarella cheese
2 C. cottage cheese
¾ C. parmesan cheese
2 eggs
1 jar spaghetti sauce
8 oz jumbo shells or manicotti noodles
1 clove garlic
*½ lb Italian sausage (optional)



Preheat oven to 350 degrees. Cook the noodles per directions and rinse with cold water.
Combine cottage cheese, mozzarella cheese, parmesan, garlic, eggs and parsley.
Pour ½ C spaghetti sauce in the bottom of a 9x13 baking dish. Fill noodles with cottage cheese mixture and place in baking dish. Pour spaghetti sauce over the top of the noodles and sprinkle with mozzarella cheese. Bake 45 minutes or until bubbly.

* If using Italian sausage I mix it in with the remaining spaghetti sauce that is poured over the noodles.

Cranberry Cream Cheese Loaf

Cranberry Cream Cheese Loaf


Filling
6 oz cream cheese
¼ c. sugar
1 egg

Bread
1 15.6 oz package Cranberry quick bread mix (I used Cranberry orange)
¾ cup water
2 T oil
1 egg

Heat oven to 350o. Generously grease bottom of loaf pan. Combine all filling ingredients, beat at medium speed until smooth.

In large bowl, combine bread ingredients stir 50 to 75 strokes until moistened. Pour half of batter into greased pan; pour filling over batter. Pour remaining batter over filling. To marble pull knife through batter in wide curves. Turn pan and repeat.

Bake at 350o for 65 to 75 minutes. Cool 15 minutes remove from pan. Cool 1 hour before slicing. Store in refrigerator.

This is so yummy and good! It is a great fall bread if you are tired of pumpkin or zucchini bread and you're looking for something different. Join me over at Mommy's Kitchen for Potluck Sunday!

Grandma Lorraine's Goulash

Grandma’s Goulash
Grandma Lorraine


1 lb ground beef
½ lb cudaghi or Italian sausage
2 cups elbow noodles
½ C. chopped onion
1 can whole kernel corn (drained)
1 can tomato soup
1 can tomato sauce (8oz)
1 C. cheddar cheese
2 C. mozzarella cheese


Brown the ground beef and Italian sausage with onion in a frying pan, drain grease and set aside. Cook the elbow noodles until al dente and drain, add to 9x13 dish. Combine meats and noodles in casserole dish, add the corn, tomato soup, tomato sauce and cheddar cheese, mix all ingredients together and top with mozzarella cheese. Bake at 350 degrees until bubbly.