Connie's Spinach Manicotti

1 carton (15 ounces) low fat ricotta cheese

2 cups shredded part-skim mozzarella cheese, divided

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

½ cup reduced-fat sour cream

¼ cup dry bread crumbs

1 Tablespoon Italian Seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 large jar or can of spaghetti sauce

In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. Mix well and stuff into the uncooked manicotti.

Pour 1 cup of sauce into the bottom of a 9 by 13 inch pan. Then, arrange manicotti on top of the sauce. Pour remaining sauce over manicotti. Cover and bake at *350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minute longer or until noodles are tender. Yields: 7 servings.

Nutrition facts:

2 stuffed manicotti equals: 345 calories

8 g fat (5g saturated fat)

34mg cholesterol

782 mg sodium

45 g carbohydrate

4 g fiber

22 g protein

Second Cooking Club Meeting

Thank you so very much to everyone who came yesterday to our second cooking club meeting! It was a wonderful success. Thanks to those who brought food for us to eat and a special thanks to Grant Call for his delicious soups and hot fudge sauce and Katie Brazelton for her fruit tart that was not only scrumptious, but also a work of art.

Our next meeting will be Tuesday, January 10, at 10:30 at Lisa Nelson's house. You will once again need your passports for this one!! We are going on a Mediterranean Cruise! We will have food from Greece, Italy, Israel, and Turkey--such a homemade pizza, fresh Greek salad, warm pita bread with tzatziki sauce, Israeli salad, Turkey bean salad, a decadent Italian dessert and Viki's famous Baklava!

Also Denise Bosworth is going to teach us how she makes her very yummy lasagna.

If anyone else has a recipe they would like to share, let me know.

Now--scroll down for all of our wonderful recipes from yesterday. Be sure to click on "older posts" at the bottom of the page so you can get all of them. I have also included several other recipes from club members that were not cooked yesterday but are ones you will definitely want to try!

Delicious Homemade Hot Fudge Sauce

Hot Fudge Sauce

by Grant Call

1 stick butter

1/4 to 1/2 cup cornstarch (depending on desired thickness)

2 heaping tbsp cocoa powder

1/4 tsp salt

Boil the above until smooth and bubbly

Remove from heat and stir in 2 cups of sugar

Add back to heat and then add 2 cups half and half

Stir until it boils well to thicken, but be careful as it will foam and boil over.

Remove from heat and add 1-2 tsp vanilla.

Let cool a little before serving over ice cream, or use as a dip for bananas.

Stores well in fridge for one month.

Tomato Soup

Tomato Soup

By Grant Call

1 quart stewed tomatoes. (Home canned is best, or fresh from the garden, but store bought is okay.

1-2 tsp chicken bouillon

Worcester Sauce--few dashes

2 Tbsp red wine vinegar

1/4 cup fresh dill (may also use basil if preferred)

crushed red peppers to taste

Place all ingredients in a medium sauce pan. Bring to boil. Add water--about half the volume of the tomatoes.

Use cornstarch to thicken to desired consistency. Bring to boil again and stir until thickened.

Add 1/8 cup sugar if you used fresh tomatoes.

Blend everything together with a submersible blender.

Serve hot, topped with fresh grated parmesan cheese.

Grant's Italian Butternut Squash Soup

Italian Butternut Squash Soup

By Grant Call

1 large butternut squash--cut into pieces, place on microwave safe dish, cover with plastic wrap and cook in microwave on high for ten minutes. Set aside

Boil the following together in enough water to cover the vegetables

1/2 onion, minced

3-4 garlic cloves, minced

1/2 cup chopped fresh basil (around 20 leaves) May substitute dry basil if needed

1-2 tsp oregano

1/2 tsp thyme

1 bell pepper, any color is fine

2 stalks celery (diced)

3 carrots (diced)

4 tomatoes (diced

Meat variations: You may use all or any of the below

Chicken breast (two breasts seared first and set aside)

Chopped pre-cooked sausage (turkey kielbasa is good)

Pepperoni (10-20 slices, chopped into quarters)

Directions:

Cook the vegetables until al dente

Mash the squash and stir into the soup mixture until blended

Add 1 cup chopped broccoli and the meat.

Cook until broccoli is soft.

Serve with warm bread.

May also add some half and half or Alfredo sauce to make heavier, but of course this isn't as healthy.

Can be made in the crock pot too. Just don't add the broccoli until about 30 minutes before serving.

Luscious Layers Pudding Dessert

Luscious Layers

By Alicia Peterson

1/2 c. margarine or butter

1 c. flour

1 c. chopped nuts (I use pecans)

Mix together until it is like small balls. Press into the bottom of a 9x13 pan and bake at 325 for 25 mins. or until golden brown.

1 c. powdered sugar

1 8oz pkg cream cheese

1 c. cool whip (I use off brand)

Mix together the cream cheese and pwd. sugar. Then fold in cool whip. After "crust" is cool put this layer ontop carefully. If you're not careful the crust will come up as you try to spread this layer on. I usually drop small portions all over the crust and then layer out carefully.

1 8 oz. pkg (or similar size) chocolate pudding

Put this layer ontop of cream cheese layer. (Some recipes call for a small layer of vanilla pudding and a small layer of chocolate pudding, but I just put one bigger layer of chocolate)

Top it off with Cool Whip (or off brand).

Katie's Short Bread Fruit Tart

Crust

Mix together:

1 1/2 cups flour

1/2 cup powdered sugar

1 1/2 sticks butter, softened and sliced

1 tsp vanilla extract.

Soften butter first and then add the flour and sugar. Mix until it forms a ball. Press into tart pan or two pie tins. (May also be used for cookies.)

Bake for ten minutes at 350 degrees. Do not over bake. It will continue cooking after it is removed from the oven.

Filling

1 (8 oz) package cream cheese, softened

1/2 cup granulated sugar

1 tsp fresh lemon juice

Spread filling onto cooked crust.

Add fresh fruit to decorate. Be sure to cover the entire top. Do not leave any filling visible.

Glaze

This glaze will give your fruit tart/pizza a professional look.

Put one jar apricot preserves in a small sauce pan. Bring to boil. Strain to remove fruit lumps. While still hot, apply the glaze over the fruit with a pastry brush.

Keep tart refrigerated until ready to serve.