Four Cheese Manicotti

1 pkg. Cooked Manicotti noodles

1 (8 oz.) Pkg. Cream cheese
1 (15 oz.) Carton Ricotta cheese
3 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 tsp. Italian seasoning
1/2 tsp. pepper
Dash of garlic powder
1 jar Prego traditional Spaghetti Sauce

1 (14 oz.) can Petite diced Tomatoes

Cook pasta according to package. Mix together ricotta, cream cheese, 1/2 cup parmesan, 2 cups mozzarella and spices. Fill noodles. In separate bowl mix together spaghetti sauce and drained tomatoes. Place a little sauce in bottom of 9x13 pan. Place filled manicotti in pan. Pour sauce over top. Cover with foil and bake at 350 degrees for 25 minutes. Remove from oven and place remaining cheese on top. Return to oven uncovered for 5 minutes.

*to fill manicotti noodles easier put filling in bag and cut off corner. Squeeze into noodles.

Recipe:  Heather

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Ginger Snaps

1 cup sugar

1 tsp. salt

3/4 cup brown sugar

2 eggs

1 1/2 cup shortening

2/3 cup molasses (light flavor)

4 cups flour

Sift with flour:
4 tsp. soda ½
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. Ginger

Mix and set in refrigerator overnight. Roll in sugar (Do not flatten). Bake at 350 degrees for 10 minutes.

Recipe:  Paula
 
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Grandma's Honey Wheat Bread

2 1/2 cups warm water

2 TBSP or 2 pkg. yeast

Pinch of sugar

Let rest for about 5 min.

Add 1/4 cup oil
1/2 cup honey
3 cups whole wheat flour

Mix together.

Add 1 TBSP + 1 tsp salt
Add 4 cups white flour.

Mix well.

Place in a greased bowl (large) and let raise for 1 hour.
Punch down and knead a little.
Cut dough in half. Form into 2 loaves.
Place in greased bread pans and cover with greased plastic wrap.

Let raise in a warm place till loaf is about double.

Bake at 350 for 30 mins. or till nicely brown.

Recipe:  Grandma Searle

 

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Zucchini Brownies

1/2 cup vegetable oil

1 1/2 cups white sugar
2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

1/2 cup chopped walnuts

Frosting:

6 tablespoons unsweetened cocoa powder

1/4 cup margarine

2 cups confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2.In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Recipe:  Heather

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Slacker!

I've been such a slacker at attending to our recipe club for atleast the last year!  I would like to say that I will be better about doing it, and I have real intention to, but please don't hold your breath! ;)  I am running out of recipes so if all of you wonderful ladies could send me some of your recipes I would appreciate it.  So, to make up for lost time I'm going to add several recipes and we are going to call it the August recipes (since it is already July 26th) and I am going to try really hard to get back on schedule for the start of each month.  Just to tell you how scatter brained I am...I can't remember to pick up my children from school unless my phone reminds me!  Sad right?  Thank heaven for cell phone alarms, the man that created them was a genious!  I have personally tried several of these recipes and can attest to their numminess!  Enjoy!