••••BACON TIP :)••••

(Source: wikihow photos & Jim & EVANA)

••••SO GOOD!!!

••••Put bacon on a baking sheet and bake at 350 degrees until desired crispness!!

••••JAMIE'S MANICOTTI :)••••

(Source: Jamie Ayers, daughter of Jim, courtesy of both of them & tasteofhome.com & Italiangoodnews.com & sju.edu)

••••THIS IS A MUST TRY!!!

••••JAMIE'S MANICOTTI••••

INGREDIENTS 

•4 teaspoons olive oil

•1 medium onion, coarsely chopped

•1/3 pound ground beef and 1/3 pound Italian sausage

•+Salt and freshly ground pepper

•14 (8-ounce package) manicotti 

•1 large container cottage cheese (mix 1 large egg in cheese)

•3 cups shredded mozzarella 

•1 cup grated Parmesan 

•2 tablespoons chopped fresh Italian parsley leaves (optional)

•2 garlic cloves, minced

•3 cups marinara sauce ( Hunts Roasted Garlic and Onion)

•2 tablespoons butter, cut into pieces

DIRECTIONS 

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef and sausage. Season with salt and pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

3. Meanwhile, combine the cottage cheese mix, 1-1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into  the cheese mixture.

4. Preheat the oven to 350 degrees F.

5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1-1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

6. Sprinkle the remaining 1-1/2 cups of the mozzarella cheese, then the remaining 1/2 cup Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the  dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

••••DAD'S TURKEY NOODLES :)••••

(Source: cheap eats.com & savingmoneyinmissouri & my dad & my grandma Annabelle)

••••SO GOOD!!!

•I grew up with this dish, so easy and simple and so good!!

••••DAD'S TURKEY NOODLES••••

•1 large bag egg noodles, uncooked or homemade egg noodles

•1 large bowl of leftover turkey, dark and white meat

•2 large cans of chicken broth

1. Pour large cans of chicken broth into a large pan or Dutch oven. Add the turkey and heat well, fusing the flavors together.

2. Let turkey and broth simmer together for a few hours. Then add the bag of uncooked egg noodles. Cook until egg noodles are tender.

••ENJOY!!

••••FOOD TIP••••

(photo-Google+, Eve Heart)

••••SNOWFLAKE FILLED SNOWMAN COOKIES••••

••••THESE LOOK SO AMAZING!!

CHECK OUT 

hungryhappenings.com for the recipe!!

••••SALTED CARAMEL SHORTBREAD••••

(Source: decrumbdelacrumb.com & photos also)

••••THIS LOOKS DEVINE!!!

Salted Caramel Shortbread

 

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Buttery shortbread crust layered with thick, chewy, rich caramel and topped with sea salt!

Author: Tiffany

Recipe type: Dessert

Ingredients

crust

• ¼ cup granulated sugar
• 1 stick butter (8 tablespoons or ½ cup)
• 1¼ cups flour
• 1 tablespoon milk

caramel

• 1½ sticks butter (12 tablespoons)
• ½ cup granulated sugar
• 3 tablespoons light corn syrup
• 1 14-oz can sweetened condensed milk
• 1 tablespoon coarse sea salt

Instructions

1. Preheat oven to 350 and line an 8x8 inch pan with parchment paper or lightly greased nonstick foil.
2. First prepare the shortbread crust. In a medium bowl combine the sugar and butter and cream together until smooth. Add flour and mix. Stir in milk. Mixture will resemble crumbs. Press into the pre-lined pan and bake 20 minutes until golden. Remove and allow to cool.
3. While crust is cooling, prepare the caramel layer.
4. In a medium sauce pan melt 1½ sticks of butter with ½ cup sugar. Add corn syrup and condensed milk. (Continue to stir throughout the entire process) Bring to a rapid boil over medium-high heat, and then decrease to medium heat (should still be bubbling) 6-8 minutes or until mixture achieves deep golden color, stirring constantly. (I recommend a whisk! - see note)
5. Pour caramel onto cooled shortbread, sprinkle immediately with coarse sea salt. Allow to sit at room temperature 1-2 hours or until caramel has cooled and set. I have had success with placing in the fridge to cool to speed up the process. Cut into squares and serve or store chilled in airtight container.
   

Notes

If your caramel starts to separate (the butter pools on top of the caramel in the pan), remove from heat and whisk whisk whisk like crazy til it comes back together. Then return to heat and continue to whisk until golden color is achieved. 

Prep time does not include cooling time.

••••MORE CHRISTMAS IS COMING!!!••••

(photo-kappboom wallpaper)

••••YEAH-CHRISTMAS!!!