Plan ahead the cheese filling needs to be refrigerated for 6 hours or more to blend the flavor

Cooked well drained spinach may be added in if desired

Servings 6

INGREDIENTS:

14  to 16 manicotti shells, cooked

2 cups prepared pasta sauce (use your favorite pasta sauce)

4 cups shredded mozzarella cheese, divided

Cheese Filling:

4 cups ricotta cheese

2  cups shredded mozzarella cheese ( can use more)

2 cups freshly grated parmesan cheese

1/4 cup finely grated yellow onion (or 1 teaspoon onion powder)

1 large garlic clove, minced (or 2 small cloves)

4 medium eggs, slightly beaten

1/2 teaspoon cayenne pepper, or to taste

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1/2 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

Servings 9-12

INGREDIENTS:

1 pound bulk pork sausage(such as Jimmy Dean’s Pork Sausage)

1 medium onion, finely chopped

4 large garlic cloves, minced

1 jalapeno pepper, seeded and finely chopped

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 (4 ounce) can chopped green chile peppers

10 large eggs, lightly beaten

2 teaspoons Frank’s Red Hot Sauce (can use more)

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder (yes more garlic!!!)

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Lightly grease a 9 x 13-inch baking dish.

Cook the sausage with onion in a skillet over medium-high heat until browned; drain fat.

Add in garlic and jalapeno; continue to cook for another 3 minutes.

Spread sausage mixture into bottom of baking dish, then sprinkle with both cheeses and  green chiles.

In a medium bowl whisk eggs with hot sauce,  chili powder, cumin, garlic powder, salt and pepper until well combined; pour over the sausage mixture.

Bake for 18 to 22 minutes or until eggs are just set and a knife inserted into the center comes out clean.

Cool for 10 minutes, then cut into squares.

Servings 6

INGREDIENTS:

1 quart vanilla ice cream

6 ounces unsweetened frozen berries (such as strawberries, blackberries, and blueberries)

2 cups whole milk

1/4 cup heavy (33-35%) whipping cream

sugar, optional

INSTRUCTIONS:—————————————-

Servings 24

INGREDIENTS:

12 extra-large eggs, hard-cooked, peeled, then cooled

1/4 to 1/3 cup Hellman’s mayonnaise (do not use salad dressing)

1 teaspoon white vinegar

2 to 4 tablespoons pickled sliced jalapeno peppers, minced (hand-squeeze out all excess moisture from the jalapenos)

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

Tabasco sauce (optional but good to add in)

finely shredded cheddar cheese (or can use cheese of choice)

INSTRUCTIONS:————————————————–
Cut eggs in half lengthwise, and carefully remove yolks.

In a bowl mash yolks then stir in mayonnaise and next 7 ingredients.

Spoon or pipe egg yolk mixture into egg halves.

Sprinkle a small amount of grated cheese on top of each egg half.

Cover and chill at least 3 hours before serving.

Since this is not made with cream or full-fat milk it is more like an Italian Gelato

Servings

INGREDIENTS:

1-3/4 to 2 cups sugar, or to taste

2 cups water

5 cups quartered strawberries (about 4 pints)

2 cups low-fat buttermilk

INSTRUCTIONS:—————————————-

More raisins may be added in if desired

Servings 10-12

INGREDIENTS:

8 cups cubed day-old raisin bread (one 1-pound loaf)

9 large eggs

2-1/4 cups full-fat milk

1-3/4 cups heavy (33-35%) whipping cream

1 cup sugar

3/4 cup butter, melted

1 tablespoon vanilla extract

1-1/2 teaspoons ground cinnamon

Caramel Sauce:

1 cup sugar

1/4 cup water

3 teaspoons lemon juice (can use a little more)

2 tablespoons butter

1 cup heavy whipping cream

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.

Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Meanwhile for caramel sauce; in a small saucepan bring the sugar, water and lemon juice to a boil.

Reduce heat to medium and cook stirring until sugar is dissolved and mixture turns a golden amber color.

Stir in butter until melted, then stir in heavy cream.

Remove from the heat and serve with bread pudding.

Servings 8-10

INGREDIENTS:

1 (16-ounce) package uncooked ziti (penne will work well also)

2 (10-ounce) containers Buitoni Refrigerated Alfredo Sauce

1  (8-ounce) container sour cream

1/2 cup freshly grated Parmesan cheese, divided

1 teaspoon fresh ground black pepper, divided

1  (15-ounce) container ricotta cheese

2  large eggs, lightly beaten

1 tablespoon dried parsley

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

2 cups shredded mozzarella cheese (can use more if desired)