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!

http://images.marthastewart.com/images/content/web/pdfs/pdf1/1204_treeplacecard.pdf

 

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

 

 Frosting

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.