Michelle Thurber's "Recipes I make for my family" dinnner :)

Medley of Roasted Root Vegetables

Ingredients

3 pounds assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas and Jerusalem artichokes) peeled and cut into even-size chunks

8 shallots, halved lengthwise

1/4  cup extra-virgin olive oil

2 tablespoons chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)

     I used rosemary and sage.

2  teaspoons kosher salt

1  teaspoon freshly ground pepper

Directions

1. Place rack in the center of the oven. Preheat oven to 400 degrees F.
2. In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Chocolate Italian Love Cake

Author: Adapted from Paula Deen

Recipe type: Dessert

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 15

Ingredients

• 1 package chocolate cake mix (I recommend using Betty Crocker brand), and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• ¾ cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz.) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Instructions

1. Preheat your oven to 350*F and spray a 9×13 inch pan with nonstick spray.
2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.
3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
4. *The following directions are correct. The layers switch during the baking time!
5. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
6. Bake the cake at 350* for 1 hour. Remove from the oven and allow to cool completely before frosting.
7. Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.
9. ENJOY!

 

Rosemary Ranch Chicken Kabobs

Rated: Submitted By: Theresa Spencer Photo By: chibi chef Prep Time: 50 Minutes Cook Time: 10 Minutes Ready In: 1 Hour Servings: 6

"This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece."

Ingredients:

1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoons Worcestershire sauce 1 tablespoon minced fresh rosemary 2 teaspoons salt 1 teaspoon lemon juice

1 teaspoon white vinegar 1/4 teaspoon ground black pepper, or to taste 1 tablespoon white sugar, or to taste (optional) 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions:

1.	In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2.	Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3.	Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear. I just cut the chicken into bite size pieces and cook it in the marinade. Market Street Clam Chowder 3/4 cup melted butter 1 cup flour 1 cup (1/2 inch) diced potatoes 1 cup (1/2 inch) diced celery 1 cup (1/2 inch) diced onion 1 cup (1/2 inch) diced green pepper 1 cup (1/2 inch) diced leeks 3/4 cup chopped clams, canned or fresh 3/4 tablespoon coarse ground black pepper 1 1/2 tablespoon salt 3/4 tablespoon whole thyme 6 bay leaves 1 teaspoon hot sauce (Tabasco recommended) 3/4 cup sherry wine, optional 2 cups water 3/4 cup clam juice (from canned clams or purchased separately) 2 quarts half-and-half Heat oven to 325 degrees. Combine melted butter and flour in oven-proof container. Bake for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir the butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Return pan to heat and warm to serving temperature, stirring occasionally. Serve immediately. Servings » 12

Angela Miller

Anti-Pasta Skewers

Green Olives, 

Salami, 

Tortellini, 

Mozzarella ball, 

Tomato, 

Pepperoni, 

Black Olive

Italian Poppers - from Rachael Ray

  INGREDIENTS

10 small plum tomatoes

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small Spanish onion, cut into small dice
• 2 cloves garlic
• 1/2 cup mozzarella cheese, shredded
• 6 slices prosciutto, chopped
• 1/4 cup breadcrumbs
• 1/4 cup basil, chopped
• 1/4 cup flat leaf parsley, chopped
• Salt and freshly ground black pepper

Makes 20 poppers

PREPARATION

Pre-heat the oven to 400ºF.

Slice the tomatoes in half across the middle, making two tomato cups per tomato. Scoop out the tomato guts and discard.

Place a small skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the onion and garlic until soft, 3-5 minutes Transfer to a medium size mixing bowl and let cool.

Add the mozzarella, prosciutto, breadcrumbs, basil and parsley to the bowl, then season with salt and pepper and stir to combine. Divide the mixture among the tomato cups. Transfer the tomatoes to a baking sheet, then transfer to the oven and bake until the tops are golden brown, about 15-20 minutes.

Alfredo-Pancetta Stuffed Shells

-from Taste of Home

Ingredients

• 12 uncooked jumbo pasta shells
• 4 ounces pancetta, finely chopped
• 1 teaspoon olive oil
• 1 package (6 ounces) fresh baby spinach
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 egg yolk, beaten
• 1/4 teaspoon pepper
• Alfredo Sauce (jarred or homemade)
• ½ cup shredded mozzarella cheese

Directions

1. Cook pasta shells according to package directions; drain and rinse with cold water.
2. Meanwhile, cook pancetta in oil in a large skillet over medium heat until crisp. Remove to paper towels, reserving drippings. Saute the spinach, garlic and pepper flakes in drippings until spinach is wilted.
3. Transfer spinach mixture to a small bowl. Add ricotta, Parmesan cheese, egg yolk and pepper; mix well.
4. Spread 1/2 cup Alfredo sauce into a greased 11-in. x 7-in. baking dish. Spoon ricotta mixture into pasta shells; place in baking dish. Pour remaining sauce over shells.
5. Cover and bake at 375° for 25 minutes. Sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Top with pancetta. Yield: 6 servings

Pizza Factory Breadsticks- 

Rhodes rolls- two per breadstick (defrosted)

3/4 C. melted butter - divided

3/8  tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

 8 - 12 inch skewers 

Lightly flour your hands and roll

the dough into about an 16-18 inch

long "snake".  Moisten the top of your

dowel or skewer and begin wrapping

the dough around loosely.  Moisten a little where

the breadstick will end too.   Pinch to secure

the dough at the top and bottom.  Leave about

5 inches at the end of the dowel, if you are using

the longer dowels.

Hang over the edge of a 9x13 inch cake

pan with all of the dough inside the pan.

Let them rise until doubled.

Brush with 1/4 C. melted butter.

Heat oven to 375.  Bake at 375 for 

about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter,

seasonings and parmesan cheese.

When the breadsticks come out of the

oven, brush them with the seasoned melted

butter mixture.

CHOCOLATE LASAGNA

1 pkg oreo cookies (do not use the double stuffed)
6 Tblsp butter melted
1 8oz cream cheese
1/4 c. sugar
2 Tblsp cold milk
1 container cool whip
2 pkgs instant chocolate pudding ( the smaller pkgs)
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips

– crush pkg of oreos ( recommend using a blender, the cream filling stuck to my ziploc bag! lol)
Stir in 6 tblsp melted butter. Press into bottom of 13×9 pan. Put in the fridge.
–Mix cream cheese in mixer until fluffy. Add the 2 tblsp cold milk,sugar, and mix well. Stir in 1 1/4 c. of the cool whip. Spread over crust.
– Combine both pkgs of  pudding and the 3 1/4 c. milk. whisk until thickened. spread over cream cheese layer. Allow to rest for 5 min. Spread remaining coolwhip over pudding layer, and sprinkle with 1 1/2 c mini chocolate chips. Place in fridge for at least 4 hrs to set. Enjoy!