Stuffed Shells with Meat Sauce

If my little boy, Kaiden, wants 4ths of this it must be good.

Here is the original base from allrecipes with some modifications. Please read my notes at the bottom.

14 uncooked jumbo pasta shells
1 pound ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 (15 ounce) cans tomato sauce
1 (15 ounce) can Italian-style diced tomatoes, well drained
1 1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
1 egg
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon seasoned salt


Cook pasta shells according to package directions. Meanwhile, in a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, 1/2 teaspoon oregano and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

In a large bowl, combine the eggs, ricotta chesse, mozzarella cheese, Parmesan cheese, seasoned salt and remaining oregano. Drain pasta shells; cool slightly. Stuff with cheese mixture.
Spread 1/2 of meat sauce into greased 11-in. x 7-in. x 2-in. baking dish; arrange shells over sauce in a single layer. Pour remaining meat sauce over the shells. Cover and bake at 350 degrees F for 40-50 minutes.

** When I tried to make the sauce according to the recipe I found it bland. I do not usually measure the spices I use. I added more dried Basil, Oregeno, Seasoning salt, pepper, a little nutmeg, chili powder, and red pepper flakes. Next time I will use a jarred sauce so I do not have to add as much.

** When we cooked the noodles a few came out broken so instead of filling them I put them in the pan and covered with sauce and cheese.

I will definately make this again I just see some big room for variations.

Chocolate Chip Cookies

First time with this recipe that came from allrecipes. Little on the harder side to stir but very yummy.

INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Bean Dip

This was given to me by a friend sometime ago and since Maren requested it I am adding it.

1 lb. Hamburger
Large can of refried beans (28 oz...I think)
Taco Seasoning (1 packet)
Large Brick of Velvetta Mexican Cheese (Slice it into squares so it melts easier)
Large Jar of Salsa
16 oz. Sour Cream

Brown the hamburger, drain. Add all of the ingredients together in a crock pot except for the sour cream. Cook on low for about 3-4 hours until all of the cheese is melted. Stir it around everyonce in a while. I add the sour cream about 30 minutes before I plan to eat it (Ihave made it without and it is still great). Love with tortilla chips and also Fritos.

French Dip

I get recipes from all over the place and make my own modifications. This is a version of a recipe I initially found on allrecipes. We will be making this sometime this weekend. I have made it 3 times and it is so good. I promise you cannot taste the beer at all and darker beers are better. If you really do not want to try it with beer you can use beef stock but the flavor won't be as rich.


4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
1 cup sliced mushrooms

DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. An hour before you are planning on eating, add the mushrooms.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Tator Tot Casserole

Today we tried a new version, I prefer the old Ariana prefers the new.

Old

1 lb. hamburger
1 can kitchen cut green beans
1 can cream of mushroom soup
1/2 bag tator tots

Cook hamburger, drain. In a 8x8 pan layer - cooked hamburger, green beans, spread mushroom soup, layer of tator tots. Cook at 350 for 30 minutes until tots are golden brown.

New

Exchange can of corn for green beans. Proceed the same as above.