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Recipes from this morning’s show..Spaghetti Squash Lasagna, Caprese Bites & Arugala Salad and Ricotta Cookies :)

SPAGHETTI SQUASH LASAGNA
CAPRESE BITES & ARUGALA
SALAD
RICOTTA COOKIES
SPAGHETTI SQUASH LASAGNA
1 large spaghetti squash or 2
small
½ cup onion, chopped
1 lb. turkey Italian sausage
2 garlic cloves, chopped
4 cups of your favorite
marinara sauce
2 cups ricotta cheese (I use
part-skim)
½ cup grated Parmesan cheese
2 tablespoons fresh basil,
chopped
½ teaspoon each of salt and
pepper
8-ounces shredded mozzarella
cheese
Place the spaghetti squash on
a parchment paper-lined baking sheet. 
Pierce 6 or 7 times with a knife. 
Bake at 400 for 1 hour.  Let the
squash cool completely then cut down the center.  Carefully scrape out the seeds and discard.
Next, take a fork and shred the squash into a bowl.  Place all the squash on a cheesecloth-lined colander
until most of the moisture is out.  (I
like to do this step the day before if I have time).
Next brown the sausage, onion
and garlic until the sausage is cooked.  
Set aside.  In a bowl mix ricotta,
eggs, Parmesan cheese, and salt and pepper.  
Next place a thin layer of sauce in the bottom of a 13×9 baking
dish.  Put a layer of spaghetti squash,
next put a layer of sausage, then dollops of the ricotta mixture,  then ladle sauce over the ricotta.  Sprinkle a little mozzarella over the top and
repeat layers 1 to 2 more times. 
Sprinkle with ½ cup Parmesan cheese, cover with foil and bake for 30
minutes.  Uncover and bake 20 more
minutes or until bubbly and golden brown. 
Let it rest for 15 minutes before serving.
CAPRESE BITES WITH ARUGALA
Turkey pepperoni
Fresh mozzarella balls
Cherry tomatoes
Balsamic Glaze
Small wooden skewers
Thread a cherry tomato onto
the skewer, then 2 slices of pepperoni, then 2 pieces of mozzarella.  Next place arugula on a salad plate, drizzle
lightly with olive oil and drizzle with balsamic glaze.  Place 4 skewers onto each salad plate.
RICOTTA COOKIES
1 cup butter, room
temperature
1 3/4 cups granulated sugar
15 ounces ricotta cheese
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 cups flour
1 1/2 cups powdered sugar
1/2 teaspoon almond
extract
3–4 tablespoons milk
1/4 cup sprinkles
Instructions:
1.    Preheat oven to 350°F. Line a baking sheet with parchment
paper and set aside.
2.    In a large bowl, mix together the butter and sugar on
medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt,
baking powder, baking soda and mix for an additional minute until combined,
scraping the sides of the bowl as necessary.
3.     Add in the
flour, mixing until a dough forms. Portion out the dough using a medium (2
tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2
inches apart.
4.    Bake for 9-12 minutes until the edges are lightly golden.
5.    Transfer to a wire rack.
6.    In a medium bowl, whisk the powdered sugar, almond
extract, and milk, together until smooth. Spoon the glaze over warm cookies or
alternately, dip the cookies into the gaze, and sprinkle with colored candy
sprinkles.


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