This week’s recipes from MamaLovesFood.com.
- 1 pound Italian sausage or other ground meat
- 1 small yellow onion diced
- 1 green bell pepper chopped
- 1 cup mini pepperonis (5 ounce package)
- 1 tablespoon Italian seasoning
- 1 jar spaghetti sauce (24 ounces)
- 1 ½ cups shredded mozzarella
- 1 cup flour all purpose
- 2 large eggs room temperature
- 1 cup milk
- 1 tablespoon olive oil
- ½ teaspoon salt
- Cook the Italian sausage, onion and bell pepper in a large skillet over medium high heat until sausage is cooked through completely and vegetables have started to soften. Drain grease, if necessary.
- Add the mini pepperonis and Italian seasoning and cook for another minute or two.
- Stir in the spaghetti sauce and allow to simmer for several minutes.
- Spread the meat mixture into the bottom of a 9x13 inch casserole dish, then sprinkle the shredded mozzarella evenly over the top.
- In a medium sized bowl, whisk together the flour, eggs, milk, vegetable oil and salt, then pour evenly over the top of the cheese.
- Bake at 400°F for 25 to 30 minutes, until dish is bubbly and the crust has puffed up and started to brown.
- Allow to rest for several minutes before serving.
- 8 ounces cream cheese I implore you to please not use low fat. Pretty please.
- 4 tablespoons milk
- 1 clove garlic peeled
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1 cup loosely packed cilantro leaves
- Blend all ingredients except cilantro with an immersion blender (or upright blender) until smooth.
- Add cilantro and continue blending until smooth again.
- Refrigerate overnight to allow flavors to meld, and ENJOY!
- 1 tablespoon olive oil
- 20 ounces fresh baby spinach
- 2 tablespoons butter
- 1 shallot finely diced
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- salt and pepper to taste
- Heat olive oil over medium heat in a large skillet. Add the spinach (in batches if necessary) and cook until just wilted. Remove from skillet and set aside in a colander to allow any extra liquid to drain.
- Add the butter to the skillet with the diced shallot. Sauté until tender, just a few minutes. Add the garlic and continue cooking until fragrant, about 30 seconds to 1 minute.
- Sprinkle in the flour and cook, stirring, about 1 minute to remove the flour taste.
- Slowly pour in the milk and the cream, and simmer very gently, stirring, until thickened to your liking.
- Season to taste with salt and pepper and stir in wilted spinach.
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter cold
- ¾ cup buttermilk
- Whisk together the flour, baking powder, and salt. Cut the cold butter into the flour until the mixture resembles small pebbles.
- Add the buttermilk and mix until just combined.
- Turn the dough out onto a lightly floured surface and pat into a rectangular shape about ½ inch thick.
- Fold the dough into thirds, and pat out again to about 1/2″ thick. Repeat this step two more times.
- Cut out biscuits using a 2½” round cookie or biscuit cutter and place on a baking sheet. Try to get as many out of the rectangle as you can, then fold over and pat down again, but be careful not to knead the dough too much.
- Bake at 425° F for 13 to 15 minutes.
- 1 cup salted butter softened
- 2 cups white granulated sugar
- 2 large eggs
- 2 teaspoons real vanilla extract
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons seedless strawberry preserves or jam
- 2 sticks salted butter softened
- 6 cups powdered sugar
- milk to thin, as desired
- 20 vanilla oreos
- 1 package strawberry jello mix 3 ounces
- ¼ cup melted butter
- In a large bowl cream together the butter and both sugars until fluffy. Beat in the egg, strawberry preserves, and vanilla.
- Add in the flour, baking powder, and salt. Mix until just combined. The dough will be very crumbly (it’s supposed to be!), you can add a tablespoon of water if needed to help them form.
- Divide the dough into 12 equal portions and form each portion into a ball. Just until it comes together. Refrigerate for at least 30 minutes.
- Bake the cookies for 15-18 minutes at 375°F, you want the edges to just be golden brown, so the cookies stay chewy. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
- While cookies are cooling, use a hand mixer or stand mixer whip the butter for the frosting until fluffy. Add in the powdered sugar and beat to combine. Beat in milk a teaspoon at a time if you want the frosting thinner.
- Pipe or spread the frosting onto the cooled cookies.
- In a gallon bag crush the oreos until they are crumbs. Add the oreo crumbs, jello mix and butter to a bowl and stir to combine.
- Top the cookies with the strawberry crunch topping, pressing it gently into the frosting so it sticks.