Chicken and Spinach Stuffed Shells

These are the best stuffed shells I have eaten! They are a Paula Deen recipe that I found on this food blog.

1 (12-ounce) box uncooked jumbo pasta shells (If all of yours survive the boil this is enough but to be safe you may want 1 1/2 boxes.)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

I found delicious soup here.

The Best Cheeseball

This is so tasty with club crackers or wheat thins. My family devoured it. I halved this recipe and made just two cheeseballs. I found this recipe here.

*Makes 4 cheeseballs.

4 (8 ounce) packages cream cheese, softened
4 cups shredded sharp cheddar cheese
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried parsley
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce

1 cup pecans, finely chopped for rolling

Place finely chopped pecans in a shallow dish and set aside. In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.

With lightly greased hands, portion the cheese mixture into four pieces and roll each section into a round ball. Coat in pecans. The easiest way to do this is to hold the cheeseball in one hand and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this also helps the pecans to go a little further). Cover each cheeseball in saran wrap and refrigerate until ready to serve.

Raspberry Cake

1 White cake mix, baked according to package directions.

3 oz cream cheese
1- 8 oz tub cool whip
Beat together

1 pkg frozen raspberries
1 pkg raspberry Danish Dessert

Measure juice from thawed raspberries and add water to make 1 ¾ liquid. Add to the pkg of Danish Dessert and cook according to package directions. Cook thoroughly. Spread cream cheese mixture on top of the cooled cake. Top with Danish Dessert mixture. Regrigerate at least 4 hrs before serving, preferably overnight.

Cake Balls

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Notes: You can make any combination of cake such as, chocolate cake and chocolate frosting, red velvet cake and cream cheese frosting and so on.

Iced Pumpkin Cookies

These cookies are delicious! So full of flavor and spice and so moist. My husband raves about them as well and claims they are the best cookies I've made to date. They received excellent ratings on allrecipes.com--I found this recipe here.

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups confectioners' sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

1.	Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2.	In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.	Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4.	To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Fudge

4 ½ Cup Sugar
1 Can Evaporated Milk
1 Cup Butter

Put above ingredients in a heavy pan and boil for 8 minutes. (If you bring them slowly to a boil you don’t have to stir as often.) Add 1 pound of miniature marshmallows, 12 oz. semi-sweet chocolate chips, 2 large Hersey’s Chocolate Bars (broken up) and 2 tsp. vanilla to boiled ingredients. Stir until well blended and then pour into a ½ sheet cake pan that has been sprayed with cooking spray. (I like to add 1 cup chopped nuts) Allow to cool. Can be frozen or stored in the refrigerator.

Cranberry Dip

2 blocks cream cheese
1 cup sugar
1 cup cranberries (chopped finely)
3 green onions (chopped)
2 T cilantro (chopped)
1 -2 jalapenos (chopped finely)

Mix the cranberries and sugar. Let sit while you chop and mix all the green ingredients.

Gently stir the green ingredients with the cranberry mix. Place the cream cheese on a plate or platter. Pour the dip over the cream cheese and garish with a little chopped cilantro.

Dip with crackers or baguette bread.

Big Soft Ginger Cookies

I found this recipe on allrecipes.com. It was a hit!

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Cream Pies

Beat 2 egg whites until stiff w 1 ½ tsp cornstarch, set aside.
Beat 2 pkg Dream Whip with 1 C milk until stiff peaks form.
Add 2 small pkg instant pudding with 1 ½ C milk until thick.
Add egg whites; beat for 2 minutes.

Use pudding of your choice for type of pie you would like to make.