Spinach Zucchini Manicotti

I N G R E D I E N T S
1 1/2 cups chopped chicken breast (optional)
3 cloves garlic, minced
1 package (10 oz) frozen spinach, rinsed and thawed
1 medium sized zucchini
1 16 oz container ricotta cheese
2 cups shredded mozzarella
1 tsp salt
2 eggs (for less fat, just use the whites)
12 manicotti shells, cooked, drained
2 cups marinara
fresh basil leave, for garnish
olive oil


D I R E C T I O N S
-Cook manicotti according to package directions  
-Heat oven to 350.  Shred zucchini (approx 1 1/2- 2 cups) and saute in heated olive oil and 2 cloves minced garlic for about 5 minutes. Remove from heat. In a large bowl, combine chicken, 1 clove garlic minced, spinach, salt, 1 cup mozzarrella, ricotta, and eggs. Add zucchini. Fill cooked manicottic with mixture. Spread a thin layer of marinara in the bottom of a 13x9 pan, and line up filled manicotti. Pour remaining sauce over top, covering pasta well. Cook for 25-30 minutes. Remove from oven, sprinkle with remaining mozzarrella and return to oven for 5 minutes. Remove from oven and top with chopped fresh basil leaves.

Thai Chicken Pizza

this one is a keeper.

Pizza Crust:
  INGREDIENTS
   -1 pkg dry active yeast (or 2 1/2 tsp)
   -1 tsp white sugar
   -1 cup warm water
   -2 1/2 cups flour
   -2 tbsp olive oil
   -1 tsp salt


  Preheat oven to 450.  In a medium bowl, dissolve the yeast and sugar into warm water. Let stand ten minutes. Stir in salt, oil, and flour. Mix with spoon and hands until smooth. Let rest 5 minutes. Turn dough onto floured surface and roll out to the size of pan you plan to use. Transfer to pan and cook for 5 minutes in the oven.


Peanut Chicken:
   In a medium saucepan combine the following ingredients and cook on low just until combined
   -1/4 cup peanut butter
   -1/4 cup (4 tbsp) soy sauce
   -2 cloves garlic, minced
   -1 tsp freshly grated ginger
   -1/4 cup brown sugar
   -2 baked chicken breasts, diced
   -pinch of red pepper flakes (optional)


Pizza Toppings:
   -1/2 bottle of LaChoy Duck Sauce or Sweet and Sour Sauce
   -1 cucumber, peeled and chopped
   -handful of bean sprouts
   -handful of chopped cilantro
   -handful of chopped dry roasted peanuts
   -1/2 red bell pepper, chopped
   -1 carrot, julienned
   -1 1/2 to 2 cups cheese (I used Monterey Jack)


After prebaking the crust, it will be firm but slightly doughy. Remove from oven and spread a thin layer of duck sauce (or sweet and sour). Cover with shredded cheese. Top with peanut chicken, red pepper, and carrots. Bake for 9-12 minutes or until crust is browned. Remove from oven and top with cucumber, bean sprouts, peanuts, and cilantro. 

Cheese Danish

INGREDIENTS

• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)
• 2 sheets (1 box) frozen puff pastry, defrosted
• 1 egg beaten with 1 tablespoon water, for egg wash

DIRECTIONS

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

INA GARTEN

Blackberry Coconut Almond Bars

I N G R E D I E N T S
 CRUST:
   2 1/2--3 cups flour (add the full 3 if the dough is too wet)
   1 1/2 cups sugar
   1/4 tsp salt
   1 1/2 cups butter, chilled and cubed
   3/4 cup coconut
   1/2 cup slivered almonds


 FILLING:
   4 eggs
   2 cups sugar
   1 cup sour cream
   3/4 cup flour
   1/2 tsp salt
   zest of small lemon
   6 cups blackberries


D I R E C T I O N S

1. Preheat oven to 325° convection (350° conventional) and place rack in the middle of the oven.
2. Generously butter a 9 x 13" baking pan.  
3. In food processor, combine dry crust ingredients well.  Add butter and process until mixture is crumbly and butter is well-distributed.
4. Reserve about 2 cups of mixture, then spread the rest in the bottom of the baking pan.  Press well to create an even layer, then bake until golden brown, 20 minutes in our oven.  Remove and cool 15 minutes.
5. Combine all filling ingredients except the blackberries, and mix well. 
6. Sprinkle berries over cooled crust, then pour filling over top.
7. Sprinkle reserved crust mixture on top of filling.
8. Bake until bars have puffed up and feel firm through to the center, and top is golden brown, around 1 hour.

    We had these warm out of the oven with homemade vanilla ice cream.... yum.

found this on vegetablematter.blogspot.com, and changed it up a lil.

Sour Cream Coffee Cake

Ingredients

12 tbsp (1 1/2 sticks) unsalted butter at room temp

1 1/2 cups granulated sugar

3 extra large eggs at room temp

1 1/2 tsp pure vanilla extract

1 1/4 cups sour cream

2 1/2 cups cake flour (not self rising)

2 tsp baking powder

1/2 tsp baking soda 

1/2 tsp kosher salt 

For the streusel:

3/4 cup light brown sugar, packed

1/2 cup flour

1 1/2 tsp cinnamon

1/4 tsp kosher salt

3 tbsp cold unsalted butter, cut in pieces

3/4 cup chopped walnuts, optional

For the glaze:

1/2 cup confectioners sugar

2 tbsp real maple syrup

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Ina Garten