Soups/Chilli/Pie (Michelle Thurber's recipes)

Mexican Lime Soup with Chicken
 (Here is the original recipe... I did a easier crockpot version.)

• 3 or 4 limes
• 4 chicken breasts or 8-10 tenders
• 1 tsp. kosher salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• 1 Tbs. extra-virgin olive oil
• 1 large white onion, chopped
• 5 garlic cloves, minced
• 1 jalapeño chili, seeded and minced
• 6 cups low-sodium chicken broth
• 1 1/2 tsp. Mexican oregano (I just used regular oregano)
• 1 Haas avocado, pitted, peeled and diced
• 2 oz. queso fresco or mild feta cheese, crumbled

Directions:

Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

Saute  garlic, onion, and chili until fragrant, about 1 minute. Add to crockpot.  Also add the broth, lime juice and oregano, and raw chicken

Cook in crockpot for 6 hours on low or 4 on high.  Remove chicken and shred the into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Cafe Rio’s Chicken Tortilla Soup

Ingredients

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed (I used black beans)
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo (click HERE)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips (Click HERE)
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

• In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
• In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
• In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

(I grilled the chicken and just threw it in the crock pot about an hour before serving.)

Spiced Pumpkin Buttermilk Biscuits

Ingredients:

2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
5 tablespoons chilled butter, cut into small pieces
1/3 cup buttermilk
3/4 cup pumpkin puree
3 tablespoons honey

Directions:

Preheat oven to 400° F and line a baking sheet with parchment paper..
In the bowl of a stand mixer, fitted with the paddle attachment, mix together the flour, sugar, baking powder, salt and pumpkin pie spice. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Cover and chill 10 minutes.
In a small bowl, whisk together the buttermilk, pumpkin and honey until well blended. Add buttermilk mixture to flour mixture stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 1/2-inch-thick 9 x 5 inch rectangle. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 1 more time, beginning with pressing into a 1/2-inch-thick 9 x 5 inch rectangle.
Press or pat dough to 3/4-inch thickness on a lightly floured surface; cut with a 3-inch round cutter. Place biscuits, 1 inch apart, on prepared baking sheet.
Bake at 400° for 13-15 minutes or until golden. Remove from baking sheet and cool 2 minutes on wire racks. Serve warm.

Perfect Pie Crust
4 cups flour
1 T sugar
2 t salt
1 3/4 shortening (I used butter flavored Crisco)

Mix together the flour, sugar, and salt.  Then cut in the shortening until crumbly.  Then beat the following a in small bowl or measuring cup:
1 T vinegar
1 large egg
1/2 cup water
Mix well with fork until moistened and forms into one large ball.  (Make sure not to over work the dough.)  Divide into 5 small balls (for small pie tins) or 3 balls (for large pie plates).  Chill for 30 minutes before rolling out between two pieces of plastic wrap.  You can also freeze for later use.
(I never chill it before I roll it out, but it helps :)

I made a video of how I roll out the dough, because it is sooooo much easier this way.

 

 French Silk Pie

Recipe makes enough filling for a small pie tin.  I doubled it for my larger glass pie plate.

Makes servings USMetricAdjust Recipe (Help)

• 1/2 cupbutter, room temperature
• 3/4 cupwhite sugar
• 2 (1 ounce) squaresunsweetened baking chocolate, melted and cooled

• 1 teaspoonvanilla extract
• 2eggs (I used the the equivalent in egg beaters egg whites, because they are pasteurized.)
• 1prepared 8 inch pastry shell, baked and cooled.

Directions

1. Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
2. Refrigerate at least 2 hours before serving.

***It's really important to serve this cold.


Nell’s Cream Apple Pie
1 prepared pie crust
1/2 cup flour
1/2 cup sugar
4-5 golden delicious apples
1/4 to 1/2 cup additional sugar for dusting (optional)
1 to 1-1/2 cups whipping cream
1/4 to 1/2 teaspoon ground nutmeg
Place pie crust in a 9” pie plate and crimp edges. Mix 1/2 cup flour and 1/2 cup sugar in bottom of the crust. Peel, core and thinly slice apples and mound them on top of flour/sugar mixture. Dust with additional sugar, to taste. Sprinkle with nutmeg. Pour whipping cream over the apples. Try to get each apple covered with just a bit of cream. Bake at 350 degrees 40-50 minutes.

Pecan Pie
1 cup Corn Syrup
1 cup brown sugar
3 eggs
1/2 t salt
1/3 cup melted butter
1 t vanilla
1-2 cups pecans (The original recipe calls for 1 cup, but I always add a ton more.)

Mix together and pore into unbaked pie shell.  Bake at 350 for 50-60 minutes.

Strawberry Spinach Salad Dressing-at gourmet Group

That evening I served the salad with:
Raspberry Vinaigrette Kraft, lite, Anything Dressing

Couples' Chili/Soups/Pie Night (Rachel's recipes)

Grandma Audrey's Chili

Brown 4 lbs. of hamburger with 2 finely diced onions.

Drain off the grease.

Add 4 cans of Chili Beans

2 – 3 cans of stewed tomatoes

1 can of Tomato Sauce

1/4 cup Ketchup

3-4 Tablespoons brown sugar

4 Tablespoons Chili Powder (or more to taste)

Simmer together for several hours in a crock pot – then serve with homemade rolls.

Creamy White Chili

INGREDIENTS:

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced

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

Fresh cilantro, for garnish (optional)

DIRECTIONS:

In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) 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.

Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream  until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.

Sixty Minute Rolls

Dissolve:

1 T yeast and 1/3 c. sugar in ½ c. warm water

In the meantime:

1 ½ c. scalded milk

1/3 c. butter (place in warm milk to melt it and to cool the milk)

*cool to lukewarm before adding yeast mixture to it

then add:

2 eggs-well beaten

add:

4 ½ cups flour (measure before sifting)

1 t. salt

Stir all ingredients together about 100 times.  This will be very sticky. 

Let rise 20 minutes.

Stir down.

Shape rolls and let rise another 20 minutes.  Sprinkle flour on top of the dough as you shape them-use just enough flour to keep the dough from sticking to your fingers)  It is a very soft dough!

Bake at 350 for 10-15 minutes

*How I shape them: 12-14 round circle about ½ - ¾ inch thick and use a pizza cutter.  Cut 12 triangle pieces. From the wide end roll each one to the end.  

Creamy Coconut Lime Bars

Foil line your 8 by 8 pan, lightly spray with oil spray.  Set aside.

MY CRUST I DO: (can do your favorite crust)

325 degrees for about 15-18 min.

1.5 cups crushed graham crackers or animal crackers

¼ c. brown sugar

1/3 c. butter

Filling

2 ounces cream cheese , room temperature

1 tablespoon grated lime zest (I used 2 limes & that was fine too) 

1/8 teaspoon salt

1 (14-ounce) can sweetened condensed milk

1 egg yolk

1/2 cup fresh lime juice (I TOTALLY used some bottled lime juice after squeezing 2 limes)

Topping

3/4 cup sweetened shredded coconut , toasted until golden and crisp

Pour mixture into foiled lined pan and press down firmly and evenly using a bottom of a measuring cup.  Bake until crust is golden brown, about 15 minutes.  Set aside to cool while making the filling.

Using a hand held mixer in a medium speed, mix softened cream cheese and condensed milk until just combined, add lime zest, salt, and egg yolk until incorporated.  Using a rubber spatula, add lime juice and fold in until combined.

Pour filling into the prepared crust and bake until just set, about 15-18 minutes, longer if doubling or tripling the recipe (cover loosely with foil if top is getting too brown).  Cool to room temperature and then chill, covered in refrigerator, 2 or more hours.

Using the foiled edges, gently lift the cheesecake out of the pan, cut into 16 squares, top with toasted shredded coconut flakes and serve.

Spinach Salad

Baby Spinach rinsed and drained

fresh strawberries, sliced

Feta Cheese, crumbled

Slivered almonds (saute with brown sugar over the stove until caramelized) 

        Ratio can be flexible: almonds 2: 1 Brown sugar

Serve with your favorite vinaigrette (I prefer a nice strawberry one or Brianna's Poppyseed!)

Caramel Cookies (I made it into a pie that night, but best as bars/cookies) 

Crust:

1/2 lb. butter (2 cubes)

1/2 c. sugar

2 c. flour

Mix the ingredients above together and then press into a 9 x 13 sprayed baking dish.  Bake at 350 degrees for 15-20 min. or until edges begin to brown slightly.

Topping:

1/2 lb. butter (2 cubes) *BUTTER, not margarine) 

3/4 c. sugar 

1/2 c. (8 T.) corn syrup

1 can sweetened condensed milk

Chocolate chips to taste (optional)

Nuts (optional)

In a saucepan melt butter.  Add sugar and corn syrup.  Cook over medium heat until sugar mostly dissolves (otherwise it will be grainy).  Add sweetened condensed milk and continue cooking over medium heat until light brown in color.  Pour over crust.  (sprinkle with chocolate chips and spread them around as they melt.  Top with nuts if desired.)  Optional

Kymberly Burgess- Football Party

White Jalapeno Dip

2 C whipping cream

1 C sour cream

1 TBSP jalapeno juice (from bottled jalapenos)

1 tsp. chicken base

2 TBSP clarified butter

1 TBSP flour

1 TBSP bottled jalapenos, minced

1 oz. shredded Monterey jack cheese

1 oz. shredded cheddar cheese

(I usually double the cheese and flour & jalapenos to personal taste.)

Directions:

Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream.  After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating:
Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whisk until mixture is smooth and pale gold in color. Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat. Stir in minced jalapeno and the cheeses.

Turkey & Wild Rice Soup

32 oz chicken broth

1 TBSP chicken base

2 c water

½ c uncooked wild rice

½ c green onions, chopped

½ c butter

¾ c flour

½ tsp salt

¼ tsp poultry seasoning

1/8 tsp pepper

2 c half and half

1 ½ c cooked turkey or chicken, diced

At least 6 pieces cooked & crumbled bacon

Bring broth, base, water, rice and onions to a boil in a large pot. Reduce heat to simmer 35 mins. Meanwhile, melt butter and add flour and seasonings. Cook and stir until bubbly. Stir in half and half, continue to stir until combined. Add the butter mixture to the rice mixture and stir/simmer until thickened.  Add in turkey and bacon. May add more bacon to taste. 

Note: I have used both seasoned wild rice and unseasoned wild rice. Either is fine. May also add carrots and celery, sliced, at the rice simmer stage, to bring in more veggies.

Sweet & Salty Snack Mix

9 c corn chex

4 c popped popcorn

1 ½ c dry roasted peanuts

1 c packed light brown sugar

½ c butter

½ c light corn syrup

1 tsp vanilla

½ tsp baking soda

1 bag white or chocolate chips, holiday swirled chips or M&M’s

1 bag white chocolate covered pretzels

1 bag milk chocolate covered pretzels

Heat oven to 250^o F. Grease large cookie sheet or half sheet baking pan. 

Mix cereal, popcorn, peanuts and pour in pan.

Combine sugar, butter and syrup in a heavy duty saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes without stirring. Remove from heat, stir in vanilla and baking soda. Pour evenly over cereal mixture and stir to coat. 

Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring a couple of times to break apart mixture. Once mixture is completely cool, stir in chocolate morsels and pretzels. Store in airtight container.

Stuffed Mushrooms

8 oz cream cheese

At least one clove garlic

6 or so strips bacon

A bit of chopped green onions

25 large mushrooms, washed and stems removed – reserve about 10 stems

Wash mushrooms and remove the stems. Finely dice about 10 stems. Cook bacon to render the fat, remove bacon from pan. Sauté the garlic and mushroom stems in the bacon fat until tender. 

Combine the cream cheese, crumbled bacon and sautéed stems and garlic. Stuff the mushrooms and bake at 350^o  for 12-15 minutes, or until the mushrooms have cooked through. If the cheese mixture hasn’t gained a golden color, finish the mushrooms under the broiler.

No Wing Hot Wing Dip

16 oz cream cheese

4 chicken breasts, cooked & shredded

2 c mozzarella cheese, divided

1/3-1/2 bottle Frank’s Hot Wing Sauce

1 c bleu cheese dressing

Spread cream cheese in the bottom of a 9x13 pan. (Works well to slice up bricks of cream cheese, fill the pan, then spread the seams closed.)  Combine ½ c mozzarella cheese, cooked chicken, and hot wing sauce.  Gently spread chicken combination over cream cheese, and then layer the blue cheese dressing. Top with remaining mozzarella cheese. Serve with tortilla chips or bread pieces, celery sticks and carrots.

Clam Dip

8oz cream cheese

1/4 tsp lemon juice

1/4 tsp worchestershire sauce

1 can clams, minced or chopped, depending on preference

Drain clams, keep the juice. Beat the first three ingredients, then slowly add clam juice until dip reaches desired consistency. Fold in clams. 

Hot Artichoke Dip

1 can artichokes, rinsed and drained

4 oz can green chilies

1/2 c sour cream

1/2 c mayonnaise

8 oz cream cheese

1 c parmesan cheese (shredded works best, can use grated)

Mix all together and bake at 325 for 35 to 40 minutes. Serve with tortilla chips or bread pieces.

Monster Nachos

Line a cookie sheet with foil. Spread out chips, mound on the cheese and get to the toppings.

Tortilla chips

Mounds of shredded cheese – Mexican blend is best

Beans – black, pinto or refried all are fabulous

Cooked chicken – grilled taco chicken is best! Flavor the chicken with garlic, lime, and cumin. Grill and slice. 

Broil in the oven until the cheese and chips begin to crisp. Quickly throw on any and all of the following:

Sliced jalapenos

Green chilies

Sweet red peppers

Olives

Guacamole – mashed avocado, garlic salt and lime juice

Sour cream

Pico – diced tomato, purple onions, Serrano or jalapeno peppers, loads of cilantro, a splash of olive oil and a splash of red wine vinegar, salt & pepper

Flat Apple Pie

Crust: Use a good pie crust! Recipes that use a little vinegar or vodka bring the ingredients together and bakes out to leave a flaky, not soggy, crust. Can use store bought crust too. Make a triple batch of pie crust for a 10 x 15 baking pan, quadruple the crust for a half sheet pan.

Filling:

10 medium apples, or 10 cups sliced apples.  

1 ¼ c sugar

½ tsp. cloves

3 TBSP flour

2 TBSP lemon juice

¼ c melted butter

Use tart apples like granny smith, or use a sweet crisp apple for a more subtle taste. Apples may be peeled or not peeled. Stir together and set aside while you roll out the bottom crust. Layer the apple mixture over crust, then roll out your top crust and cover the entire sheet. 

Topping:

1 stiffly beaten egg white

1 TBSP sugar

1/8 tsp. cinnamon

Really beat that egg white fluffy! Stir in sugar and cinnamon and paint the mixture over the crust. Use all the topping.

Bake at 375⁰ for 50 mins. 

Glaze:

½ c powdered sugar

2 tbsp. melted butter

1 tsp. vanilla 

Milk -add a little bit at a time, stirring to create a nice, thin consistency. While the pie is still warm, drizzle the glaze over the top.

Caramel Cheesecake Bars

Crust:

¾ c soft butter

½ c sugar

½ tsp vanilla

1 ½ c flour

Mix first three ingredients until light and fluffy. Gradually add flour. Line a 9x12 pan with foil. Spray lightly with Pam. Bake at 350^o  for 20-23 minutes.

Filling:

16 oz cream cheese

½ c sugar

½ tsp vanilla

2 eggs

½ c brickle chips or toffee chips. (I also add ½ c chocolate chips, can use choc. in lieu of toffee bits.)

3-5 TBSP caramel ice cream topping

Cream sugar, cheese and vanilla.  Add eggs one at a time. Beat to blend, fold in chips. Pour over crumb crust. Drizzle caramel topping and marbleize it. Bake 30 minutes. Chill in pan; makes for much easier cutting into bars. 

Michelle Beattie June 2012

. Apricot and Brie Dip .
(Crock pot dish)

1/2 cup dried apricots, finely chopped
1/3 cup plus 1 tablespoon apricot preserves, divided
1/4 cup apple juice
1 (2-pound) brie, rind removed, cut into cubes
Bread rusks, crackers or crudite for dipping

Combine dried apricots, 1/2 cup apricot preserves and apple juice in Crockpot slow cooker. Cook and cover on HIGH 40 minutes. Stir in brie and cook 30-40 minutes or longer until melted. Stir in remaining 1 tablespoon preserves. Turn slow cooker to LOW and serve with bread, crackers, or crudite.
COOK TIME: 1 hour 10 minutes to 1 hour 50 minutes (HIGH)

Italian Wedding Soup

• Prep Time: 5 mins
• Total Time: 25 mins
• Servings: 12

Ingredients

• 1 1/2 lbs lean ground beef 
• 3 eggs, slightly beaten 
• 6 tablespoons breadcrumbs 
• 3 tablespoons parmesan cheese 
• 1 1/2 teaspoons dried basil 
• 1 1/2 teaspoons onion powder 
• 17 1/4 cups chicken broth 
• 6 cups chopped escarole or 6 cups chopped spinach 
• 1 1/2 cups orzo pasta, uncooked 
• 1 cup finely chopped carrots 
• 3 to taste grated parmesan cheese 

Directions

1. In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls.
2. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs.
3. Return to boil;reduce heat to medium.
4. Cook at slow boil for 10 minutes or until orzo is tender.
5. Stir frequently to avoid sticking.
6. Serve with additional Parmesan cheese sprinkled on top.

* I added garlic and some pepper and precooked my meatballs in the oven first to brown them.  Also, I added quite a bit more orzo... but I LOVE orzo and I love a meatier soup!

Baked Manicotti with Meat Sauce

WHY THIS RECIPE WORKS:

Fresh pasta was ideal for rolling up the manicotti tubes in our Baked Manicotti with Meat Sauce, but no-boil lasagna noodles worked almost as well with a fraction of the effort. Breaking down the meat in the food processor allowed its flavor to permeate the sauce. To give some spice to the meat mixture we tried adding several combinations of hot Italian sausage, meatloaf mix, and ground pork. In the end we discovered a popular pizza topping delivered the perfect spicy, meaty taste. We also reserved some of the meat mixture to stir into the filling for our Baked Manicotti with Meat Sauce.

serves 6 to 8

You will need 16 no-boil lasagna noodles. The test kitchen’s preferred brand, Barilla, comes 16 to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.

INGREDIENTS

Meat Sauce

1 onion, chopped

6 ounces sliced deli pepperoni

1 pound 85 percent lean ground beef 

1 tablespoon tomato paste

5 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 (28-ounce) cans crushed tomatoes

Salt and pepper

Manicotti

3 cups ricotta cheese

2 1/2 cups shredded mozzarella cheese

1 1/2 cups shredded provolone cheese

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup finely chopped fresh basil

16 no-boil lasagna noodles (see note)

INSTRUCTIONS

1. 1. Grind Meat: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined. 
2. 2. Make Sauce: Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, sauce can be refrigerated in airtight container for 3 days.)
3. 3. Prepare Filling: Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish. 
4. 4. Assemble Dish: Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with ¼ cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.

THINKING OUTSIDE THE TUBE

Manicotti shells are hard to fill without tearing. For easy-to-fill manicotti, we reinvented the noodle.

1. 1. Soak the no-boil lasagna noodles briefly in hot water. With the short side facing you, spread the filling across the bottom of each and roll into a tube.
   

1. 2. Arrange the rolled manicotti, seam-side down, over the sauce in the baking dish.
   

Herb Bread

1 loaf Rhodes™ Bread Dough, partially thawed
1/4 cup butter melted
1 teaspoon total: dried parsley, oregano, basil or Italian seasoning
1/2 teaspoon garlic salt (I use garlic powder or some of each)
2-3 tablespoons Parmesan cheese

Directions:

Cut partially thawed loaf into 12 1/2-inch slices, not quite cutting all the way through. Place sliced loaf in a sprayed 8 1/2x4 1/2x2 1/2-inch bread pan. 

In a small bowl, combine butter, seasonings, salt and cheese. Brush each slice, front and back with butter mixture. Pour any remaining mixture over the top. Cover with plastic wrap and let rise until 1 inch over top of pan. Remove wrap and bake at 350°F 20-30 minutes.

* Doubling the recipe is perfect for 3 loaves.  When I am just making one I cut back a little because it is too much for me, but I rarely make just one!  

Red Velvet-Berry Cobbler

Top with scoops of homemade Cream Cheese Ice Cream for a cool summery twist on the classic Southern layer cake.

Southern Living JULY 2012

• Yield: Makes 6 to 8 servings
• Hands-on:20 Minutes
• Total:1 Hour, 15 Minutes

Ingredients

• 1 tablespoon cornstarch
• 1 1/4 cups sugar, divided
• 6 cups assorted fresh berries (We used 2 cups each blackberries, raspberries, and blueberries.)
• 1/2 cup butter, softened
• 2 large eggs
• 2 tablespoons red liquid food coloring
• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour
• 1 1/2 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 teaspoons white vinegar
• 1/2 teaspoon baking soda

Preparation

1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 3/4 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in red food coloring and vanilla until blended.

3. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 2-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Spoon batter over berry mixture.

4. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center of cake topping comes out clean. Cool on a wire rack 10 minutes.

Switch It Up
Chocolate-Cherry Cobbler: Omit red food coloring. Substitute 6 cups pitted fresh cherries (about 2 1/2 to 3 lb.) for berries. Decrease flour to 1 cup, and increase unsweetened cocoa to 1/4 cup. Proceed with recipe as directed. For a Chocolate-Cherry Cobbler sundae, top scoops of Chocolate-Cherry Cobbler with vanilla ice cream, Hot Fudge Sauce, sweetened whipped cream, and fresh cherries (with stems).

Cream Cheese Ice Cream

Southern Living JULY 2012

• Yield: Makes about 1 qt.
• Hands-on:25 Minutes
• Total:9 Hours, 25 Minutes

Ingredients

• 3 cups half-and-half
• 1 1/4 cups powdered sugar
• 2 egg yolks

• 1 (8-oz.) package cream cheese, cubed and softened
• 2 teaspoons vanilla bean paste or vanilla extract

Preparation

1. Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.

2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.

Note:

Total time does not include freezing.