INGREDIENTS:

2 (8 ounce) blocks/packages Monterey Jack cheese with jalapeno peppers

1 cup all-purpose flour

1/4 teaspoon cayenne pepper

1 cup fine dry bread crumbs

1 teaspoon dried parsley

1 teaspoon garlic powder

4 large eggs, beaten

oil, for frying

marinara dipping sauce

INSTRUCTIONS:——————————————-

Slice the cheese crosswise into 3/4-inch slices, then lay slices flat and cut in half lengthwise.

Place the eggs in a shallow bowl.

In another shallow bowl combine the flour with cayenne; stir well.

In another bowl combine bread crumbs with parsley and garlic powder (you should have 3 separate bowls).

Firstly dip the cheese sticks in beaten eggs, then dredge in flour mixture, then dip coated cheese in egg a second time, then lastly dredge in bread crumb mixture, pressing firmly so that crumbs adhere.

Place cheese sticks on a wax paper-lined baking sheet and freeze at least 30 minutes.

Deep-fry the cheese sticks in 375 degree oil until golden brown.

Drain on paper towels.

Serve immediately with dipping sauce if desired.

You will also find this recipe on Recipezazz.com

Photos by me!

This is made easy using fresh lasagna sheets that have been sliced in half lengthwise, I make this and many other recipes using my  pasta sauce recipe that I freeze in containers,  you can use your own favorite sauce for this, the cheese/sausage mixture can be made up to two days ahead, the sausage can be cooked days ahead

Fresh sauteed mushrooms may be used in place of the canned

Yield 10 lasagna rolls

INGREDIENTS:

5 fresh lasagna sheets, sliced in half lengthwise (I use Olivieri brand)

4 cups prepared pasta sauce (or a large bottle of pasta sauce or you can use more sauce if you like)

2 cups shredded Kraft 4-Cheese Italiano (I just purchase the package it has 4 cups in it)

Filling;

3/4 pound bulk Italian sausage meat, cooked and drained (I like spicy)

2 cups ricotta cheese

1/2 cup heavy (33-35%) whipping cream

1/2 cup freshly grated Parmesan cheese

2 cups shredded Kraft 4-Cheese Italiano

2 (10-ounce) cans sliced mushrooms, coarsely chopped then hand-squeezed to remove as much moisture as possible

2 garlic cloves, minced (can use more)

1 teaspoon dried basil (rubbed between fingers to release the flavor)

1 teaspoon fresh ground black pepper, or to taste

1 teaspoon seasoned salt

INSTRUCTIONS:——————————————–

Preheat oven to 370 degrees F.

Grease a 13 x 9-inch baking dish.

Spread 2 cups of sauce into the bottom of the baking dish; set aside.

Slice 6 pasta sheets in half lengthwise down the middle .

In a bowl using a wooden spoon mix all filling ingredients together until well combined, season with more salt and pepper if needed.

Place a fairly heaping 1/2-cup of filling over the sliced sheet.

Roll up, then place seam side down into baking pan, repeat with remaining sheets (you will have 2 rows of 5 rolls across).

Drizzle with remaining pasta sauce, then sprinkle 1 cup shredded cheese over the sauce.

Bake uncovered for 30 minutes (fresh pasta does not take long to cook!).

Sprinkle the remaining 1 cup of cheese over and allow to melt.

Let stand for 20 minutes or more before lifting the rolls out of the pan (more time is better).

Lift out the pan using a spatula.

You will also find this recipe on Recipezazz.com

Yield 8 rolls

INGREDIENTS:

8 lasagna noodles, cooked

4 cups prepared marinara sauce

2 cups shredded mozzarella cheese

Filling:

olive oil, as needed

1 small onion, finely chopped

3 garlic cloves, minced

1 (8-ounce) package sliced mushrooms, coarsely chopped

4 cups packed fresh baby spinach

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

1/2 teaspoon cayenne pepper, or to taste

2 tablespoons minced fresh basil

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking  dish.

Spread 2 cups of marinara sauce into bottom of the baking dish; set aside.

Heat oil in a a medium skillet over medium-high heat (use enough oil to lightly coat the bottom of the skillet)..

Add onion, chopped mushrooms, spinach, and 3 garlic cloves; cook 5 minutes or until onion and mushrooms are tender; transfer to a bowl

Mix in mozzarella, ricotta and Parmesan cheese, 2 tablespoons basil and cayenne, then season with seasoned salt and pepper to taste.

Place cooked noodles on flat surface; divide the cheese mixture over noodles, then roll up jelly-roll fashion, starting with short side.

Place the rolls, seam sides down in baking dish.

Pour remaining 2 cups of sauce over the top.

Bake covered with foil for 30 minutes.

Remove from oven then sprinkle with 2 cups of mozzarella cheese; return to oven for another 10-12 minutes.

Posted on www.recipezazz.com

Hot or sweet Italian turkey sausage may be used

Servings 4

INGREDIENTS:

3 large Italian sausage links, casings removed (spicy or mild, can use more)

1 medium onion, chopped

6 garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

2 cups low-sodium chicken broth

1 (19 ounce) can no-salt-added  Italian diced tomatoes, undrained (such as Aylmer Accents Italian Diced Tomatoes) — or similar brand

1 small bag fresh baby spinach leaves

1-1/2 cups cooked  small shell pasta (or use as much as you like)

1/4 cup freshly grated Parmesan cheese (can use more)

fresh ground black pepper, to taste

salt, optional

INSTRUCTIONS:———————————————–

Heat oil in a large saucepan over medium-high heat.

Add sausage and onion; cook stirring for about 10-12 minutes or until meat is browned; drain fat then return to pan.

Add in garlic and chili flakes; cook stirring 2 minutes.

Add broth and tomatoes with juice to saucepan; bring to a boil over high heat.

Cover reduce heat to low, and simmer about 30 minutes or a little more.

Remove from heat; stir in spinach, cooked pasta and Parmesan cheese; stir over medium-low heat until  the spinach is wilted.

Ladle into bowls then top with more Parmesan cheese.

Posted on Recipezazz.com

Servings 10-12

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

3/4 cup butter, softened

1 teaspoon hot sauce

1 teaspoon seasoned salt, divided

1/2 teaspoon fresh ground pepper

1-1/2 cups sun-dried tomatoes in oil, drained

2 (3-ounce) packages cream cheese, softened

1/3 cup tomato paste(no subs use only tomato paste)

4 garlic cloves, minced

1-1/2 cups firmly packed fresh basil

1/4 cup pine nuts

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1/4 cup freshly grated Parmesan cheese

crackers or baguette slices

INSTRUCTIONS:————————————————

Beat the two (8-ounce) packages cream cheese with butter, 1/2 teaspoon seasoned salt, black pepper and hot sauce at medium speed with an electric mixer until creamy. set aside.

Process dried tomatoes in a food processor until chopped;  add in one (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides.

Spoon into a bowl, and set aside.

Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped; add in Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray.

Spread 1/2 cup cream cheese/butter mixture evenly on bottom of springform pan.

Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture.

Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture.

Top with remaining cream cheese/butter mixture.

Cover with plastic wrap; chill at least 8 hours or up to 2 days.

Run a knife gently around edge of pan to loosen sides.

Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray.

You will also find this recipe on www.recipezazz.com

Taken from my “Favorites” folder!

This is not as hard as you think it’s actually quite easy to prepare and may be made well in advance,  it looks great and taste wonderful the filling is similar to sun-dried tomato pesto, it really can be rolled from either the long end or short, you can garnish the roll with fresh basil leaves, nuts or whatever you like

Server with crackers

Servings 10

INGREDIENTS:

1 (8-ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

6 ounces Roquefort cheese, softened

1 teaspoon hot sauce

1 cup fresh baby spinach leaves

3/4 cup fresh Italian parsley

1/3 cup fresh basil leaves

1 garlic clove, sliced

3 tablespoons olive oil

1 cup  freshly grated Parmesan cheese

1/4 cup finely chopped walnuts

1/4 cup finely chopped sun-dried tomatoes

assorted crackers

INSTRUCTIONS:——————————————

Beat all the cream cheese with Roquefort cheese  and hot sauce at medium speed with an electric mixer until smooth.

Line a baking sheet with parchment paper, then lightly spray the paper with cooking spray (do not use foil!).

Spread cheese mixture into an 11- x 8-inch rectangle on parchment paper cover and chill 1 hour.

In a food processor process the spinach and next 4 ingredients  until smooth; stir in freshly grated Parmesan cheese, chopped walnuts, and chopped sun-dried tomatoes.

Spread spinach mixture evenly over cheese rectangle.

Using the parchment paper as a guide, roll up jelly-roll fashion.

Wrap in parchment paper sealing at ends and chill at least 2 hours or up to 2 days.

Remove paper and garnish, if desired.

Serve with assorted crackers.

Also posted on www.recipezazz.com

This is a full-flavored Mediterranean-style dish that is not for anyone with a plain palette

Servings 4-6

INGREDIENTS:

olive oil, as needed

1/3 cup chopped yellow onion

4 garlic cloves, minced

2 (28-ounce) cans whole or diced tomatoes, undrained

1 teaspoon crushed red pepper flakes

3 teaspoons dried oregano

salt and fresh ground black pepper, to taste

1 teaspoon sugar

1/2 cup kalamata olives, pitted and halved

1 cup torn fresh basil leaves (can use more)

1 cup crumbled feta(can use more)

1 pound uncooked penne pasta

INSTRUCTIONS:————————————————-

Heat the oil in a large saucepan over medium heat (use enough oil to coat the bottom of the pot) .

Add in onion; saute until softened (about 3 minutes).

Add the garlic and cook until softened (about 1 minute).

Add the tomatoes and their juices, crushed chili flakes, oregano, salt, and sugar; bring to a boil,  reduce heat to medium-low and simmer uncovered (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly (about 30 minutes)

Remove from heat; mix in the olives, basil, and feta then season with salt and pepper; keep warm over low heat.

Cook the penne to al dente; drain and divide among individual plates.

Spoon the sauce over the top.