My favorite place in the world is in my kitchen with my children. The laughter and memories made while cooking and baking together are irreplaceable. This blog lists some of our favorite recipes & experiments in the kitchen. Check back regularly for new posts, and be sure to check each week to get the recipes featured on our Cooking with Mommy online radio show!

Friday, August 29, 2008

Tour of Italy

Hope you enjoyed today's show! Let us know how your Italian feast goes. We would love to hear from you! Below are today's recipes. Remember that each recipe serves 8-10 people. So, invite your friends over, and let your kids be proud that they were able to help prepare a meal for company!!!

Sundried Tomato Bruschetta
1 baguette
1 jar Sundried Tomato Pesto (We used Classico brand, found near the spaghetti sauce in your grocery store.)
1 (12 slice)pkg. Provolone cheese
Have your grown-up helper slice the baguette into approximately 20 slices. Place 1 heaping teaspoon of pesto on each slice of bread. Break cheese slices into quarters. Top with 2 pieces of provolone cheese. Broil on high for 3-5 minutes, or until cheese begins to turn golden and bubbly.
Caesar Salad
2 bags chopped romaine lettuce
1 bag garlic cheese croutons
4 oz. fresh parmesan cheese, shredded
Your favorite Caesar dressing
Toss first 3 ingredients. Pour Caesar dressing to taste.
Stuffed Shells
1 (32 oz.) container part-skim ricotta cheese
1 1/2 c. mozzarella
1 c. fresh parmesan cheese, grated (plus additional for topping)
1 Tbsp. Italian Seasoning
1 tsp. salt
2 eggs
1 (2lb.) jar spaghetti sauce (your favorite)
1 box jumbo pasta shells
1 (10 oz.) box frozen spinach, thawed and patted dry
Have your grown-up helper boil shells for 14-15 minutes. Drain and rinse under cool water to stop cooking process. Pour 1 cup spaghetti sauce in a 9x13 baker.
Meanwhile, mix ricotta, mozzarella, parmesan, Italian seasoning, salt, and eggs thoroughly. Separate mixture into 2 halves. Add spinach to second half of mixture.
Fill halve your shells with cheese mixture and place in 9x13 baker. Top with 1 cup spaghetti sauce and parmesan cheese to taste. (You can top with mozzarella, as well.) Repeat steps in second 9x13 baker with spinach mixture. (You can use browned ground beef or Italian sausage instead of spinach, if you prefer.)
Bake at 350 degrees for 30 minutes, or until heated thoroughly.
Tiramisu Pudding Parfait
1 cups milk
1/4 c. instant coffee granules (You may use 1/8 cup if you desire a less strong coffee taste.)
1/4 c. sugar
1 (8 oz.) container Cool Whip
2 boxes Cheesecake flavor instant pudding (8 servings total), plus ingredients to make pudding
16 Ladyfingers (Need 2 cookies per parfait.)
Semi-sweet chocolate chips
Mix 1 cup milk with instant coffee granules and sugar until coffee and sugar are dissolved. Mix in container of Cool Whip. (Mixture will be runny.)
In a separate bowl, prepare pudding according to package directions. Chill in refrigerator.
Break Ladyfingers into quarters. Place 4 pieces in bottom of parfait glass. Add 1/4 cup. coffee Cool Whip mixture. Next, add 1/4 cup pudding. Top with shredded chocolate chips as desired. Repeat layers one time. Refrigerate for at least 30 minutes prior to eating. (This allows the cookies to absorb some of the coffee mixture. Enjoy!

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