Easy Baked Mannicotti

What You Need:
2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 mannicotti shells, cooked, rinsed in cold water
Make It
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL mannicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.

Chocolate Chip Cookies

Ingredients:
2/3 C. white sugar
2/3 C. brown sugar
1 tsp. vanilla
2/3 C. shortening
2 eggs
2 1/2 C. Flour
1 tsp. Baking soda
1 tsp. Salt
1 c. chocolate chips

Yield: about 4 dozen

Directions:
Preheat oven to 375*F. Combine sugars, vanilla, and shortening in mixer until creamy. Add egg to creamy mixture and beat 3 minutes. Blend together in a separate bowl-flour, soda, and salt. Add dry ingredients slowly to creamed mixture. Beat until well blended (about 2-3 minutes). Stir in chocolate chips. Drop by spoonfuls on greased cookie sheet. Bake 8-10 minutes.

Easy Beef Pot Pie

This is so good. A really easy way to use up your left over roast beef.

1/2 cup chopped onion
2 TBS. butter
2 cups cooked beef, cut into 1/2 inch pieces
1 cup frozen peas and carrots, cooked
1 cup diced cooked potatoes
1 cup beef gravy
1/4 cup butter
1 1/2 cups flour
1 cup grated cheddar cheese
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk

In skillet over low heat, melt 2 TBS. butter; add onions and saute' until onions are tender, about 4 min. Combine onions with chopped beef, cooked peas and carrots, potatoes and gravy; set aside. Melt 1/4 cup butter in bottom of 8-inch square baking dish in 350* oven. Combine flour, cheese, sugar, baking powder, salt and milk in a mixing bowl. Stir until blended, Pour into baking dish then pour beef mixture over the batter. Do not stir, Bake the beef pie for 55-65 min. until crust is browned and filling is bubbly.

Buttercream Frosting for Cinnamon Rolls

Cream together:

1 pound powdered sugar
6 Tbsp. Softened butter
3-4 Tbsp. milk
1 1/2 tsp. vanilla
1/8 tsp. salt

Mom's Cinnamon Rolls

Mix 3 cups flour, 1 cup powdered milk, 1 cup instant potato flakes, 1 cup sugar and 2 tsp. salt.

Add 2 eggs, 1/2 cup melted butter, 3 1/2 cups warm water and mix.

Add 2 Tbsp. instant yeast. Add 6-8 cups flour until your dough pulls away form the bowl.

Knead.

Spread 2 Tbsp. vegetable oil on the counter and let the dough rest on it for 5 minutes.

Divide the dough in 2 and roll it into 18 by 15" rectangle. Brush 2 Tbsp. softened butter onto dough then sprinkle cinnamon, sugar, and brown sugar.

Cut with floss and let rolls rise 30-45 minutes. Bake at 350 for 15-20 minutes.

Cowboy Cavier

1 pkg. good seasonings Italian dressing dry mix
1/3 cup apple cider vinegar
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1-4 oz. chopped green chili, drained
1/2 diced red onion
chopped cilantro to taste
5-6 tomatoes, chopped
3 avocado's chopped
lime juice to keep avocado's good

Mix together and serve with scoop tortilla chips

*can add a can of diced canned tomatoes

Oreo Bark

I haven't made this recipe yet but I saw it on a website and had to save it

Oreo Bark

Ingredients:

12 oz. milk chocolate (I use Ghirardelli chips)
6 oz. white chocolate
15 Oreos

Directions:
Put the oreos into a large ziploc bag and crush them until they are in small, bite-sized pieces.
Melt the milk chocolate in a double boiler.
When chocolate is melted and smooth, carefully stir in Oreo pieces.
Spread the mixture onto a foil covered cookie sheet, trying to keep the cookies in an even layer.
Melt white chocolate in microwave and drizzle it on top. Use a knife to swirl.
Let cool & harden (I put the tray in the refrigerator to speed things up). Break into bite sized pieces.