Wednesday, October 12, 2016

Tomato Basil Pasta Bake


INGREDIENTS

Serves 8
1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

Caramel Apple Crumble Cheesecake


INGREDIENTS

Serves: 12
Crust:
2 cups graham cracker crumbs
⅛ cup brown sugar
⅓ cup butter, melted
Filling:
16 ounces cream cheese, softened
¼ cup brown sugar
¼ cup white sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon vanilla extract
2 green apples, peeled and thinly sliced
Topping:
¼ cup rolled oats
¼ cup flour
¼ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Caramel sauce

Layered Ham & Cheese Potato Bake



INGREDIENTS

Serves 4–5
5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8–10 slices ham
7–8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

Mini Twice-Baked Potatoes



INGREDIENTS

Serves 8-10
5 pounds baby red potatoes
Olive oil
1 teaspoon salt
1 teaspoon pepper
Filling:
½ cup melted butter
1 cup sour cream
1 cup cheddar cheese, finely shredded
¾ cup bacon, diced
⅓ cup green onion, minced
1 teaspoon salt
1 teaspoon pepper
Topping:
⅓ cup cheddar cheese, divided
⅓ cup cooked bacon, divided
Garnish:
¼ cup minced chives

Eggplants with Walnut Sauce

Ingredients: 1-2 eggplants 30 gr. The fresh leaves of Kinsey ½ bunch Green Onions 30 gr. fresh parsley leaves 5 cloves of garlic ...