2 (9 oz) packages fresh frozen chopped spinach, thawed and well drained
2 cups herb-seasoned stuffing mix, crushed
1 cup grated Parmesan cheese
4 eggs, slightly beaten
3/4 cup margarine or butter, softened
1/2 cup finely chopped onion
Heat oven to 350 degrees. In a large bowl combine all the ingredients and mix well. Shape into 1-inch balls. Place on 2 ungreased 15 x 10 inch jelly roll pans. Bake for 10-12 minutes or until set. Makes 8 dozen appetizers. Refrigerate leftovers.
Note: Can also be done in microwave. Cover 24 balls with waxed paper and microwave on high for 4-5 minutes or until set, rotating 1/2 turn once during cooking. Repeat with the remaining spinach balls.
4 loaves frozen bread dough
4 tsp. snipped parsley
4 tsp. salt
4 eggs
4 tsp. oregano
1 1/2 pounds sliced pepperoni
3 cups Parmesan cheese
8 cups grated mozzarella cheese
1 cup pizza or spaghetti sauce (optional)
Thaw bread dough according to directions. Spread thawed dough into a large rectangle on a greased cookie sheet. Make an egg wash by mixing eggs and seasonings. Spread 1/8 of this onto the dough almost to the edges. Layer 1/4 of the pepperoni 3-4-5 in a row down the center third of the bread. Spread a very thin of sauce and then sprinkle with 1/4 of both cheeses. Fold bread dough over filling, tucking in the ends and one-third over, then the last third over. Flip dough seam side down. Spread dough with another 1/8 of the egg wash. Bake at 375 degrees until golden brown, about 20 minutes. Makes 4 loaves.
2 12 oz jars chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)
Put chili sauce and jelly in a large pot and heat until jelly is melted and sauce is smooth, stirring often. Add the frozen meatballs and heat until meatballs are thawed and then simmer for about 3 hours.
7 or 8 medium zucchini, cut into 1/4-inch slices
2 tsp. salt
8 slices bacon, diced
1 large onion, chopped
1 large clove garlic, minced
4 slices light or dark bread, diced
2 cups shredded mozzarella or cheddar cheese
1 tsp. Italian seasoning (or combination of oregano, marjoram, and basil to make 1 teaspoon)
dash of freshly ground black pepper
1 (15 oz) can tomato sauce
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees. Lightly oil a 13 x 9 inch oven proof dish. In a large saucepan, cook the zucchini in 1 cup of boiling water with 1 teaspoon of salt until barely tender, about 3-5 minutes. Drain. In a skillet, cook the bacon until crisp; remove from the pan with a slotted spoon. Drain and put into a bowl. Add the onion and garlic to the skillet and saute 5-6 minutes, until tender. Drain and add to the bacon. Stir the onion-bacon mixture into the drained zucchini, add the bread, cheese, Italian seasoning, remaining teaspoon of salt, pepper, and the tomato sauce. Toss lightly until well coated. Spoon the zucchini into the prepared dish. Sprinkle with Parmesan cheese and bake 20 minutes or until bubbly. Serves 10-12 people.
16 sweet (mild) Italian sausages
3 15 oz. cans of tomato sauce
1/4 cup Italian seasoning
1/2 cup Parmesan cheese
1 jar roasted red peppers
Combine the tomato sauce, Italian seasoning, Parmesan cheese and bring to a boil. Add the sausage and reduce to a simmer. Cook 45 minutes. Add the red peppers and sliced onions. This can be used for sausage sandwiches or can be cut up into appetizer size. I cooked it the day ahead and then put in a large pan and put Parmesan on top and heated it in the oven at 350 degrees for 30-40 minutes.
This kit was purchased at Costco and then assembled. We felt they were very good so wanted to share with you a quick way to make an Italian dessert. Everything that was needed was in the box!
Chicken Parmesan made by Lori - I apologize that I do not have a picture of the Chicken Parmesan. It is always a mad rush to get all the food out of the ovens so we can serve it quickly while it is still hot. Apparently, I never took a picture of the chicken Parmesan but it was delicious.
2 pounds of chicken - I used chicken tenders
1 jar of Clasico spaghetti sauce
progresso bread crumbs
1 beaten egg
enough olive oil to brown
1 tsp minced garlic
mozzarella cheese
Dip the chicken in the beaten egg and cover with the bread crumbs. Sear the chicken in olive oil and the garlic. Place in a pan and cover with sauce and then the cheese. Bake at 350 degrees for 45 minutes.
Spaghetti and Meatballs - made by Andrea
This is my Aprils Fool dish for you - it is really cupcakes!!!!
Cake Mix and ingredients needed to make it
Butter cream Frosting
Raspberry or strawberry jelly or jam (I used raspberry)
24 ferrero rocher candy balls
shaved white chocolate
Make the cakemix according to package directions for cupcakes. Put the cupcakes in a bowl like you would use for spaghetti. Put the buttercream frosting in a piping bag with a small tube and go across the cupcakes and the open areas to make it look spaghetti. Put the candy balls into the jam or jelly and put on top of each cupcake. Drizzle some more jam or jelly over the top. Shave white chocolate over the top to look like Parmesan cheese. You can also make these individually but be sure to let the frosting go down the sides.
Pecan Biscotti made by Connie
1 3/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/4 tsp. baking powder
1/4 tsp. salt
1 cup finely chopped pecans, toasted
2 large eggs, lightly beaten
3/4 cups sugar
1/2 cup vegetable oil
1/4 tsp. almond extract or vanilla extract
Combine the first 5 ingredients in a large bowl. Stir together the eggs and remaining 3 ingredients, gradually adding to the flour mixture, stirring just until dry ingredients are moistened. Divide dough in half. With lightly floured hands, shape each portion into a 12 x 2" log. Place logs 3" apart on a lightly greased baking sheet. Bake at 350 degrees for 25 minutes. Cool logs on a baking sheet for 10 minutes. Cut each log diagonally into 3/4" thick slices with a serrated knife, using a gentle sawing motion. Return slices, cut side down, to a baking sheet. Bake at 350 degrees for 7 minutes. Turn biscotti over, and bake 7 more minutes. Remove to wire racks to cool completely. Makes 2 1/2 dozen cookies. Note: This is another recipe from the Southern Living Cookbook that Dillards sold and gave some of the proceeds to the Ronald McDonald House.
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