Baked Cheesy Egg Noodles

1 pkg. (12 oz.) extra wide egg noodles
1 pkg. cream cheese, softened
1 C sour cream
1 C cottage cheese
3-4 green onions
1-2 cloves minced fresh garlic or about 1/2-1 tsp granulated garlic
1 T Worcestershire sauce
pinch of cayenne or red pepper
salt and pepper to taste
1 C seasoned dry bread crumbs
1/4 C butter, melted

Cook noodles until just about tender, then drain well and set aside.  In a large mixing bowl, combine cream cheese, sour cream and cottage cheese.  Blend with an electric mixer, then stir all of the other ingredients except for the butter and bread crumbs.  Mix in noodles.  Spoon mixture into a shallow baking dish.  Top with seasoned bread crumbs and melted butter.  Cover and cook at 350 for 10-15 min.  Then uncover and continue to bake an additional 10 min. or until lightly crispy.

Ricotta Ravioli with Spinach Pesto

This was a new recipe I tried and loved but I do recommend a food processor for making the pesto.  I tried a blended and it worked but not well.

2 C fresh ricotta
1 C toasted hazelnuts, chopped, divided
1/2 tsp nutmeg
1 lemon, zested and juiced
salt and pepper
1 12 oz. pkg. wonton wrappers
1 egg white, lightly beaten
4 C spinach
1 clove garlic
1/2 C grated Parmesan cheese
1/2 C olive oil

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste.  Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white.  Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli.  Transfer ravioli to a parchment lined baking sheet.  Repeat with remaining wonton wrappers and filling, making 18-20 ravioli total  Cover baking sheet with damp paper towel and transfer to refrigerator to set up, about 30 min.

Fill a large pot with water, salt liberally, and bring to a boil.  Cook ravioli in three batches., until they are cooked and float to the top, about 2-3 minutes.  Strain and transfer to serving bowls.  Top with a dollop of spinach pesto.

Spinach Pesto

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, Parmesan, olive oil, salt and pepper to taste and puree until smooth.

Quick Bread Sticks

These are so easy and fast for a weeknight meal.

3 1/2 C. flour
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
1 1/2 C. water

Mix ingredients together and let raise 15-30 minutes.  Spread in jelly roll pan and spread on topping**.  Cut into sticks with a pizza cutter and bake at 350 for 20 minutes.

Toppings--

**Garlic Butter

1/2 C. butter

1/2 C. mayonnaise ( not Miracle Whip)

soften in microwave mix and spread on top of dough.  Sprinkle on Parmesan cheese, garlic powder and dried parsley flakes.

**Cinnamon and Frosting

1/2 C. butter

1/2 C. mayonnaise (not Miracle Whip)

cinnamon & sugar

Soften in microwave, mix and spread on top of dough.  Top or serve with vanilla frosting to dip in.

Taco Filled Pasta Shells

2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 C. butter melted

ADDITIONAL INGREDIENTS (for each casserole)

1 C. salsa
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey jack cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Directions:

In a dutch oven, cook beef over medium heat until no longer pink.  Drain. Add taco seasoning; prepare according to package directions.  Add cream cheese; cook and stir for 5-10 minutes or until melted.  Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain.  Gently toss with butter.  Fill each shell with about 3 tablespoons of meat mixture.  Place 12 shells in a freezer container.  Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutes.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes.  Uncover and continue as above. 

Three Cheesesteak Sandwiches

3/4 pound frozen sirloin steak, partially thawed or freeze fresh sirloin for 45 min.
1 tsp. chili powder
1 tsp. dried oregano
3/4 tsp. granulated garlic
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil or more if needed
1 large yellow onion, sliced with the grain
1 red bell pepper cut into thin strips
8 oz. mushrooms, sliced
3 Tbsp. cream cheese
2 tsp. Worcestershire sauce
2 slices American cheese
4 hoagie rolls
3/4 C. shredded mozzarella cheese or 4 slices provolone

Slice the partially frozen meat into thin slices.  Mix together chili powder, oregano, garlic, salt and pepper in a small bowl.  Toss the meat slices in the mixture to coat.

Heat the oil in heavy saute pan over medium heat. Cook the onions and peppers until tender, about 5 minutes.  Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.

Preheat the broiler to high.

Remove the vegetables to a plate and add a splash more oil to the pan.  Raise the heat to medium high.  Cook the meat quickly in the hot pan, browning on both sides.  Once brown, reduce the heat to low and mix together the vegetables and beef.  Add the cream cheese, Worcestershire sauce, and American cheese, and stir until creamy and well incorporated.  Split open the hoagie rolls and place on a baking sheet.  Divide the beef mixture among the rolls and top with the mozzarella cheese.  Broil until the cheese begins to bubble, 1 to 2 minutes.

Sour Cream Enchiladas

1 lb. hamburger
1 med onion, chopped
1 15 oz can enchilada sauce
2 C grated cheese
1 can cream of mushroom soup
1 16 oz carton sour cream
10 flour tortillas
1 tsp chili powder
1 2 oz can sliced olives

Brown hamburger with onion.  Drain and add enchilada sauce.  In the center of each tortilla, spoon some of the hamburger mixture and top with cheese.  Roll tortilla up and place side by side in a 9x13 pan.  Mix together sour cream and cream of mushroom soup.  Spread evenly over tortillas and top with remaining cheese.  Sprinkle chili powder on top of the cheese.  Top with olives. Cover pan with tin foil and bake at 375 for 15 min.  Remove foil and bake an additional 7 minutes or until golden brown.

Gooey Butter Cookies

1 box butter recipe cake mix
1 stick butter (not margarine)
1/4 tsp vanilla
1 8 oz. pkg cream cheese softened
1 egg

Combine all ingredients with electric mixer until well blended.  Chill dough for 2 hours.  Roll into balls ( about walnut size ).  Roll balls in powdered sugar.  Bake on ungreased cookie sheet in 350 degree oven for 10-12 min.