WINTER BAKING....WINNING RECIPES FROM SAVORY TO SWEET

I really miss going out to dinner!
We have not been out to a restaurant in over a year now
as we simply do not feel it's worth the risk...
perhaps toward summer things will have improved
and we can dine outdoors safely!

I now know quite a few people who have come down
with Covid so for the time being, we feel it's best to remain cautious.....

While the winter season gives us time to rest and reflect within
our homes, planning meals and intimate gatherings
for those we love can still add so much happiness to our lives.

 

Estelle's has always been founded on bringing you
delicious, easy recipes which will provide some
inspiration for those who share my love of creating
and cooking homemade meals for your family!

It's a pure joy to choose specific cookbooks from my collection
and select different recipes to try throughout the month.....
there is no better cuisine than SOUTHERN......

no surprise being born and raised in Mississippi!

Here's what was on the menu in late January
which made my best of the best list!

SPINACH STUFFED SHELLS

filling:

2 lbs. spinach
22 oz. ricotta
1 cup mozzarella
3/4 cup Parmesan
1 egg
salt
pepper
several teaspoons nutmeg
several teaspoons Italian seasoning

Topping:
26 oz. tomato sauce
1 cup mozzarella

24 jumbo pasta shells

1 15-oz. container ricotta

2 cups shredded mozzarella

1/2 cup shredded Parmesan

1 10-oz. package frozen chopped spinach, thawed and squeezed dry
 (use fresh-Cooked)

1 large egg, lightly beaten

Salt and pepper

1 teaspoon Italian seasoning

Pinch of ground nutmeg

1 26-oz. jar spaghetti sauce

1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Now for new recipes that were favorites in our family!

CHICKEN POT PIE WITH BISCUIT TOPPING

PECAN BLONDIES

Did you happen to catch the WOLF MOON?

There is magic to be shared in your own backyard sometimes........