Bread and Wine Project: Stuffed Manicotti

Good morning! Today I am linking up with Rachel for her Bread and Wine Project Link-up! I am excited to share an amazing recipe with you this morning. 

There are some dishes that I would consider comfort food and this dish is definitely one of those. It is a meal that you just want to keep eating and never stop! Today I am sharing with you an amazing dish that is easy, quick and great for dinner parties. 

My co-worker and I have also made this dish for our entire staff totaling 70 people! You will not regret trying this! 

Stuffed Manicotti 

INGREDIENTS:

1 Box Large Pasta Shells

1 lb Italian Sausage

1 jar Spaghetti Sauce

2 Cups Mozzarella Cheese

1 Egg

1 8oz Container Ricotta

Garlic & Onion Powder

Oregano, Basil, Parsley (to taste)

DIRECTIONS:

1. Preheat oven to 350°

2. Cook pasta according to package. Drain.

3. Cook Italian sausage and crumble in skillet.

4. Mix 1 cup of the mozzarella with remaining ingredients (except spaghetti sauce) in a large bowl. Add sausage.

5. Coat bottom of a 9x13 baking dish with a layer of spaghetti sauce.

6. Fill shells with cheese mixture using a spoon.

7. Place shells in baking dish. Cover with another layer of spaghetti sauce and sprinkle with remaining mozzarella cheese.

8. Bake for 30-45 minutes.

I would encourage you to try this the next time you host a meal at your home. Serve it with a fresh garden salad, some garlic bread and wine and you have the perfect home cooked meal! 

Enjoy!

Make sure to enter the Bread and Wine Project giveaway that I am co-hosting with Rachel and many other lovely ladies! It is pretty spectacular and I am so excited for whoever the lucky winner will be! Enter in the chance to win a copy of the Bread and Wine book and a $50 Williams-Sonoma gift card! Head on over to Rachel's blog to enter!  I'm pairing up with these sweet blog friends to bring you a copy of the Bread & Wine book and a $50 Williams-Sonoma gift card! Head over to Rachel's blog to enter! 

Madison of Wetherills Say I Do / Rachel of Rachel Rewritten / Sarah of Life with the Casterlines / Lindsey of Bliss and Blunders / Ashley of The Ashley Marie Blog

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Have a beautiful day! 

Weekend Recap and Fruit Pizza Recipe!

 Hey Ya'll! 

Happy (late) 4th of July! I hope you had a fabulous and relaxing holiday weekend. I know I did! This weekend was exactly what we needed and I am SO thankful we were able to have the time with family while relaxing and soaking up the sun! 

I am first going to share with you one of my favorite and most requested recipes! This is the 3rd year I have made fruit pizza for the 4th of July and it has now become a tradition. The first year I made it I arranged the fruit to look like an American flag which was cute and festive but all of the blueberries were in just one spot so I didn't make it like that again. Now I like to use a bunch of different fruit and arrange it in a pretty pattern. 

Fruit Pizza

Crust

1 Sugar Cookie Mix

TOPPING

·         8 oz (224g) full-fat cream cheese, softened to room temperature

·         1/4 cup (60g) unsalted butter, softened to room temperature

·         2 cups (240g) confectioners' sugar

·         1-2 Tablespoons (15-30ml) cream or milk

·         1 teaspoon vanilla extract

·         assorted sliced fresh fruit

Making the Crust

Follow the instructions for the sugar cookie packet and spread on to greased pan or baking stone. Bake at 375 for 10-12 minutes. Let completely cool.

Making the Frosting

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Spread in a thick layer over the cooled sugar cookie crust. Decorate with fruit.

You can use whatever fruit you would like for it. I usually use strawberries, kiwi, blueberries, grapes, peaches, and sometimes bananas. (Bananas will turn brown if not eaten right away) 

This weekend was full of parades, napping, picnics, fireworks, boating, tanning, walks, and family time! It was the perfect way to spend the Fourth of July! 

Here a few pics from the last couple of days!

Cheers to a relaxing weekend!

Have a beautiful day! 

Strawberry Spinach Salad!

I am linking up with the girls from What You Wish Wednesday and today I am going to share a delicious recipe with you! It is perfect for summer and even more perfect for the 4th of July weekend!

This recipe is light but also filling at the same time! Plus it tastes A-MAZING! 

Strawberry Spinach Salad

1 bag of spinach (or fresh from the garden) 

1 bag of romaine lettuce (or fresh from the garden)

1 package of strawberries

1 container of feta cheese

1 small package of sliced almonds

2 chicken breasts

1 container of poppy seed salad dressing

Mix the spinach and romaine lettuce together well with large salad forks. Slice strawberries into fourths and add to greens. Pour entire package of sliced almonds into mixture and add half or all of the package of feta cheese. Grill two chicken breasts or cook on stove top. Cut into bite sized pieces and add to mixture. Toss with poppy seed dressing and serve!

ENJOY! 

Have a beautiful day! 

Recipe Recap!

Today I am going to share a new favorite recipe of mine that I tried for the first time yesterday! I made this for our dessert on Easter Sunday and it was a big hit! 
It is the Caramel Apple Cheesecake and it is incredible! I got this recipe off of Pinterest and can originally be found here.

CRUST:

2 cups Flour

1/2 cup Brown Sugar

2 Sticks Butter softened

FILLING:

3 packages Cream Cheese (8 oz.) softened

1 cup Sugar

1 tsp Vanilla

3 Eggs

APPLE MIXTURE:

3 Granny Smith Apples peeled, cored and diced into small pieces

2 tbsp Sugar

1/2 tsp Cinnamon

1/4 tsp Nutmeg

TOPPING:

1 cup Brown Sugar (packed)

1 cup Flour

1/2 cup Quick Oats

1 stick Butter Softened

Caramel Topping (to drizzle)

Preheat oven to 350. Spray a 9X13 baking pan or cover it with aluminum foil.

Combine flour and brown sugar in medium sized bowl and cut in butter with 2 forks or a pastry blender until crumbly. Press mixture into prepared pan & bake for 15-20 minutes.

                  

In a large bowl, beat cream cheese, vanilla & sugar until smooth. Add eggs 1 at a time mixing to combine. Pour mixture on to baked crust.

In a medium bowl, toss Apples, sugar and cinnamon until combined. Sprinkle apple pieces evenly over cream cheese mixture.

Combine brown sugar, flour, quick oats and softened butter in a medium bowl until crumbly. Sprinkle topping evenly over your apple layer.

Bake for 45-60 minutes or until filling is set. (You can check it by just slightly jiggling the pan). Allow to cool and then place in refrigerator 4 hours or overnight. (I left it in the fridge overnight and it was perfect!) Remove from pan and cut into bars. Drizzle with caramel topping.

All that was left after lunch. Mmmm! 

Enjoy! 

Love,

             Lindsey

A favorite recipe!

Today I am going to share with you a delicious recipe that is a favorite in our house! 

I first found this recipe on Pinterest but since then I have seen it all over the internet. It is A-MAZING! The website I often use for this recipe can be found here. 

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta (I use whole wheat penne) 
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings. 

My husband has asked for this dish at least once a month since I first made it and we both love how great it tastes every single time! It also makes great leftovers! 

Enjoy!! 

Next week I will be posting our FAVORITE soup recipe, Chicken Tortilla. 

What is one of your favorite recipes? 

Love,

             Lindsey