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Sometimes I’m at a loss for words. So today I decided I should just cook and focus on recipes….these are the amazing pictures and the recipes will follow. Just wanted to share a great day of food!!

Lasagna Rolls And Garlic Bread

Lasagna rolls, stuffed mushrooms, peach blueberry crumb 011

Ingredients

– 1 lb ground beef

– 1 lb spicy Italian sausage

– 2 jars of your favorite store bought marinara sauce

– 1 large red onion diced

– 3 cloves of garlic

– Dried Italian seasoning

– Seasoning salt

– 4 cups mozzarella cheese

– 32 oz.  Ricotta cheese

– 1 cup Parmesan cheese

– 3 eggs whisked

– 2 packages lasagna noodles

-1 toothpicks

Directions

1. Cook lasagna noodles according to the directions on the package.

2.  In large skillet, saute onions until tender. Add garlic midway through process. Add ground beef and sausage. Brown the two meats. Once meat is browned, skim off the grease. Add the jarred marinara sauce and sprinkle in some Italian seasoning and let simmer.

2. In a large mixing bowl, blend together 3 cups of mozzarella cheese, Parmesan cheese, Ricotta cheese, eggs, and add about a tbsp of seasoning salt.

4.  In two large baking dishes, spread a thin layer of the  marinara sauce. Assemble the lasagna rolls….lay out noodle. Spread the cheese mixture on half of the noodle. Top with marinara. Make sure it’s only on half. Start to roll noodle from the end where the toppings have been spread. Roll like a sleeping bag :). Place in baking dish. Continue rolling noodles. This should make between 32-35 rolls. Top all rolls with marinara and some more mozzarella cheese. Secure with toothpicks. Bake for 30 in a 350 degree oven.

Garlic Bread

– French Bagette

– melted butter

– 2 tsp garlic salt

– mozzerlla cheese

1. Cut French baguette into thin slices,.

2. Mix butter and garlic salt. With a pastry brush, spread the butter on both sides of the bread.

3. Under a  broiler, brown bread. Flip and sprinkle cheese on half of the bread. Put back under the broiler until bread is brown and cheese is melted.

Crab Stuffed Mushroom

Lasagna rolls, stuffed mushrooms, peach blueberry crumb 021

Ingredients

– 20 medium sized button mushrooms

– butter

– 8 to 10 oz lump crab meat

– 4 oz softened cream cheese

– 2 tsp old bay seasoning

– 2 tbs mayonnaise

-1/2 cup bread crumbs divided

Directions  

1. Rinse off mushrooms, dry off, and remove stems. In large skillet over medium heat, saute mushrooms in butter. Cook for 5-6 minutes. Put into large baking dish.

2.  In medium sized bowl, mix crab, cream cheese, mayonnaise , old bay, and half of the bread crumbs.

3. Stuff mushrooms with mixture. Sprinkle with remaining bread crumbs.

4. Bake in 350 degree oven for 25-30 minutes.

Blueberry Peach Crumble 

Lasagna rolls, stuffed mushrooms, peach blueberry crumb 040

 Ingredients
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes in a 350 degree oven, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

 

See….I had a big day of cooking!!!! The recipes will follow. 

Remember….Who Do You Want In Your Kitchen On Game Day???

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