Sunday, December 23, 2012

Holiday Feast

Entertaining for the holidays can feel like a wild rumpus at times!  Kids are off their schedules and know Santa is on his way, people are popping over dropping off tasty treats. 

You have a menu to plan, shop for and create in zero time because you have also been trying to shop and wrap everyone’s gifts. 

Oh did I mention; you are also cleaning your house so it looks Martha Stewart worthy when the In-Laws show up.

Here are my two favorite recipes for the holidays.  I have also thrown in a little help with the holiday table that you can have the kids working on while you get ready.  So I say, “Let the Wild Rumpus Begin!” 
Holiday Table Inspiration
Here is a great tree place card to set your holiday table courtesy of Martha Stewart Living.  All you have to so is print, cut out and fold.  Easy and festive!


Stuffed Shells Shopping List

·       1 tablespoon olive oil

·     1 medium onion, chopped

·       1/2 cup chopped green pepper

·       1/2 cup chopped sweet red pepper

·       1/2 pound sliced fresh mushrooms

·       2 garlic cloves, minced

·       1-1/2 cups water

·       1 can (14-1/2 ounces) stewed tomatoes

·       1 can (6 ounces) tomato paste

·       1 teaspoon Italian seasoning

·       2 eggs, lightly beaten

·       1 carton (15 ounces) reduced-fat ricotta cheese

·       2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

·       1/2 cup grated Parmesan cheese

·       21 jumbo pasta shells, cooked


How do I make stuffed shells?

Heat olive oil in large pan, add and cook onion and peppers over medium heat for 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

 Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.

 Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted.  Let stand 5 minutes and then serve
Chocolate Cake Shopping List & Directions
Bowl #1
2 cups of flour
2 cups of sugar
1 teaspoon of Salt                                              
1 teaspoon of soda
4 tablespoons of Cocoa
Bowl #2
Warm to melt in microwave or small pan on stove
1 cup of Water
2 sticks of butter
 Bowl #3
½ cup of sour milk
2 beaten eggs
1 teaspoon of vanilla
Mix Bowl 2 & Bowl 3 into Bowl 1
Fill an ungreased 13x9 cake pan
Bake at 350 degrees….until toothpick comes out clean
In a small pan melt...
1 stick butter
 6 tablespoons of milk
4 tablespoons of coco
Tip: Take off stove and put in a bowl until cool, then pour in a pound of powdered sugar and mix with blender!
You can also add chopped nuts into frosting, yum.


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