Party food
This would be another great dish to serve for holiday get togethers. This makes two large baking dishes. You can prepare the dish ahead and pop it in the oven just before guests arrive. You can also change up the type of sausage you use, spicy, italian or even sweet sausage would all be great! Add a salad and garlic bread and youl will have some happy people!! My family really enjoyed this dish and it is already on my dinner rotation!
INGREDIENTS
12 lasagna noodles
1 pound bulk sausage
2 jars spaghetti sauce (26 ounces)
1 carton ricotta cheese (15 ounces)
2 cups shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 Tablespoons fresh minced parsley or 2 teaspoons dried
2 1/2 teaspoon fresh rosemary, minced
2 teaspoons lemon juice
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dry
1 teaspoon grated lemon peel
1 teaspoon pepper
1/2 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook sausage over medium heat or until no longer pink, drain and stir in spaghetti sauce. In a large bowl combine ricotta, one cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt.
Drain noodles and spread two tablspoons of cheese mixture on each noodle, carefully roll up. Spread 2/3 cup meat sauce mixture into each of two greased 1 1x 7 baking dishes. Place roll ups seam side down on the sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and parmesan. Cover and bake 45-50 minutes or until bubbly.
Freezer option– Cover and freeze unbaked casseroles for up to 3 months . When you are ready to bake, thaw in the refrigerator overnight, remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover and bake 50-60 minutes or until bubbly.
Serve warm.
Enjoy!
Another great recipe from Taste of Home Magazine!
The holidays are upon us and so are all the thoughts of what to make and also what to make with those delicious leftovers! This was an instant favorite but, then again what is not to love about deep fried turkey and stuffing all wrapped up together…right?! I was not sure if I wanted to add the cranberry sauce in the roll but decided to use it as a dipper for the rolls! Excellent! My husband’s favorite holiday and food is Thanksgiving, but I think he might like the day after just as much for this recipe alone! He hid the extra rolls in the fridge so no one else could find them!
NOTE – I used leftovers so I don’t have the total amount used. If you don’t have turkey leftovers, grab a rotisserie chicken and use that!
INGREDIENTS
Canola oil
Roasted turkey, shredded
Stuffing (your favorite recipe, cooked)
Gravy (your favorite recipe)
Egg roll wrappers
Jellied cranberry sauce, stirred and warm
DIRECTIONS
Fill a large wide skillet with canola oil about half way up the skillet. Heat to 350 degrees or until a wooden spoon handle put in the oil started to have bubbles on the side of the spoon handle. Taking one egg role wrapper at a time add about 2 tablespoons of shredded turkey, the same amount of stuffing and 1 to 1 1/2 teaspoon of gravy. Roll the wrapper up according to the package directions. Do this for each of the rolls you are making. When they are all rolled and the oil is hot add a few rolls at a time to the oil. Be sure not to crowd the pan and let them brown on one side, flip to brown the second side. When both sides are golden brown remove the rolls to a paper towel lined plate and continue this for all of the rolls. If you are making a large batch these can be kept warm in a low temp oven. Place the rolls on a baking sheet with a baking rack on top so the heat circulates around the rolls keeping them crispy. Serve warm with warmed jellied cranberry sauce.
Enjoy!
This recipe comes from the New York Times and I am thrilled to have found it! These little bites are so tasty! These would be perfect after your holiday dinner or great as a gift to your neighbor, teachers, family and friends! The recipe calls for bourbon, but I used orange juice! These have become a quick favorite of my “taste tester” Dad! I know what he will be having at the holiday!
INGREDIENTS
2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 Tablespoons maple syrup
1/4 cup bourbon or orange juice
1 teaspoon vanilla
7 ounces dark chocolate
DIRECTIONS
In a medium bowl stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon/oj and vanilla stirring until well incorporated. Form mixture into walnut sized balls and place on a cookie sheet to freeze for two hours. After the two hours, in the top of a double boiler or in a medium stainless steel bowl set over a pot of gently boiling water, melt chocolate. Line a baking sheet with parchment paper. Dip frozen balls into the melted chocolate and place onto the prepared baking sheet. Let sit for 15 minutes or until firm.
Enjoy!
This is a super simple super tasty appetizer recipe from Taste of Home Magazine! I made these when we were watching football one lazy Sunday afternoon! Kids and adults enjoyed these. Great party appetizer with just a handful of ingredients. The panko crumbs give such a great crunch and the Italian dressing bombs the flavor up just a little more! This recipe is a keeper!!
INGREDIENTS
24 refrigerated cheese ravioli
1 Tablespoon Italian salad dressing (I used Wishbone Robusto)
1 Tablespoon Italian Panko bread crumbs
1 Tablespoon grated Parmasean cheese
Marinara sauce, for serving
DIRECTIONS
Preheat oven to 400 degrees. Cook ravioli according to package directions, drain and transfer to a greased baking sheet. Brush ravioli with Italian dressing. In a small bowl combine panko and Parmesan cheese, mixing well. Sprinkle panko mixture over the ravioli and bake 12-15 minutes or until golden brown and serve with warm marinara sauce.
Enjoy!
I made these for the first time for a football gathering at a friend’s house with guests I did not know. I always get a little nervous making a new recipe, but then to make it for a party for people I don’t know very well…what was I thinking? But, no worries, everyone loved them!! These have a little bit of heat from the Ro-Tel tomatoes and a sweet drizzle over the top. The combination is excellent!! I made these a second time for Robby and a couple of his friends and the entire pan was GONE! Loved by both teenagers and adults!
INGREDIENTS
1 pound lean ground beef
Salt to taste
Pepper to taste
1 teaspoon cumin
1 teaspoon mustard powder
1 small onion, diced
3 garlic cloves, minced
1 (10 ounce can ) Ro-Tel diced tomatoes, drained
12 slices cheddar cheese
12 slider rolls
FOR THE GLAZE
1/2 cup of butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
DIRECTIONS
+NOTE– the bottom buns can get slightly mushy, so I like to put the bottom buns under the broiler for just a couple minutes to brown them slightly to prevent the mushy bottom!!!
Preheat oven to 350. Coat a 9 x 13 pan with non-stick spray. Heat a large skillet on the stove top to medium high heat. Add the beef, salt, pepper, cumin, and mustard powder. Stir, breaking up the beef as you cook. Add the onion and garlic stirring occasionally until beef is browned and cooked through. Stir in drained tomatoes and combine well. Place the bottom half of the buns in the baking dish and broil for just a minute or two to slightly brown (you can skip this step, see above note). Top the buns with the beef mixture, add sliced cheese and top with the top bun.
Mix all of the glaze ingredients in a small saucepan over medium heat until smooth and combined. Pour glaze over the top of your buns and bake covered with foil for 20 minutes, remove foil and bake another 5 minutes.
Serve warm.
Enjoy!
This recipe was found on Pinterest
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