Macadamia Nut cookies

I haven't forgotten about my food blog..  We are just trying to eat healthier so that means less baking..  however an occasional cookie here and there never hurt anyone :)

Baked Ziti

* I used a crock pot for this recipe.  I cooked the pasta and layered according to the recipe.  High for about 2 hours.  I omitted the hamburger meat.  This was SO good!

Ingredients

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted. 

No Bake Sugar Free Cheese Cake

Ingredients

• 1 3/4 cups graham cracker crumbs
• 1/2 cup butter
• 1/2 teaspoon ground cinnamon
• 1 (.6 ounce) package sugar free lemon flavored gelatin
• 1 cup boiling water
• 1 (8 ounce) package reduced fat cream cheese
• 2 teaspoons vanilla extract
• 1 cup frozen light whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
2. Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
3. Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

Double Heart Chocolate Cake

I just used a store bought cake mix to make a double layered cake.  I put strawberries between the layers.  I will include the recipe for icing.

Chocolate Ganache Icing

 Ingredients

• 9 ounces bittersweet or semisweet chocolate, finely chopped
• 1 1/2 cups heavy cream

Directions

1. Place chocolate in a medium bowl. Heat cream in a small saucepan until bubbles begin to appear around edges (scalding); pour over chocolate. Let stand 5 minutes, then stir until smooth. Set aside at room temperature until cool but pourable, stirring occasionally.

Taco Soup

Ingredients

• 2 pounds ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 1/2 cups water
• 1 (15 ounce) can mild chili beans
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (4 ounce) can chopped green chilies
• 1 (1 ounce) package ranch salad dressing mix

Directions

1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. *I used a crock pot

Puff Pastry Apple and Raisin Strudel

 

Ingredients

• 2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick
• 1 lemon, juiced
• 1 cup raisins
• 1/4 cup sugar, plus 3 tablespoons
• 2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted
• All-purpose flour, for dusting
• 1 sheet frozen puff pastry, thawed
• 1 teaspoon ground cinnamon

Directions

Position an oven rack in the center of the oven and preheat to 375 degrees F.

In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.

Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.

Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.

Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.

Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown. 

* raisins are optional..  I added almonds

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese 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 cream cheese 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.