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!