Rescuing Baked Ziti

1 pound whole mil or 1 percent cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan (about 1 ½ cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra-virgin olive oil
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoons dried oregano
½ cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
¾ teaspoon cornstarch
1 cup heavy cream
8 ounces low-moisture mozzarella cheese, cut into ¼ inch pieces (about 1 ½ cups)

Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large pot over high heat. Stir in 1 tablespoon salt and pasta; cook stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 – 7 minutes. Drain pasta and leave in colander. (Do not wash pot)
Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
Stir cornstarch into heavy cream in small bowl; transfer mixture to now empty pot set over medium heat. Bring to simmer and cook until thickened, 3 –4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer pasta mixture to 13 – 9 inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining ½ cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Yes - Another Cookie Recipe

Snicker Doodles - Ah, Yummy!

INGREDIENTS
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon




DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart.
Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Applesauce Choc. Chip Cookies - Mom's Recipe

Preheat oven to 350 degrees

2 cups sugar
1/2 cup shortening
2 eggs
2 cups applesauce
2 tsp. vanilla
5 cups flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 bag chocolate chips

Cream together sugar, shortening and eggs.
Add the applesauce and vanilla, mix well.
Add all dry ingredients and mix.
Add chocolate chips and stir.(I LOVE the dark chocolate chips with these cookies. My boys, all three, would rather have milk chocolate chips.)

Bake on cookie sheet for 12-15 minutes. I usually preheat my oven well but it seems that the last few batches of cookies don't need to bake for as long.

As you know, these cookies are super moist, so make sure that you bake them until the bottom of the cookie is brown. Otherwise the cookies will cool to be doughy. Yuck!

German Pancakes

6 Tbsp. Butter
6 eggs
1 c. flour
1 c. milk
dash of salt

Preheat oven to 425. While it's heating up, chunk up butter in 13x9 pan and melt in oven. Mix up eggs, milk, flour and salt. (The faster and harder you mix it, the poofier the pancakes will be). Pour into pan with butter. Bake for 18 min.

Cinnabons

rolls: 1/4 oz pkg active dry yeast

1 c luke warm milk
1/2 sugar

1 tsp salt

2 eggs

1/3 c margarine, melted

4 c flour

filling: 1 c brown sugar

2 1/2 tsp cinnamon

1/3 c margarine

frosting: 8 Tbsp butter

1/1/2 c powdered sugar

2 oz cream cheese

1/2 tsp vanilla

1/8 tsp salt

Dissolve yeast in milk in large bowl. Add sugar, margarine, salt, eggs & flour.Knead into a ball, cover and let rise. Roll out dough into 1/4 inch rectangle. Sprinkle with filling and roll up. Cut. Bake at 400 degrees for 10 minutes or until lightly brown

Mark makes these, but he swears against margarine. All butter at our house, but this recipe ROCKS!!

Danish Butter Cookies

(Ammon's favorite)
1 c soft butter
1 tsp vanilla
1/2 c powdered sugar
1 knife point baking powder

Mix ingredients and roll into a log about 1 1/4 inches in diameter. Cover in plastic wrap and freeze. Slice log into 1/8 inch disks and bake at 350 until edges light brown.

Super Soft Sugar Cookies

1 c sugar
1 c butter, softened
3 oz cream cheese, softened
1/2 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 egg yolk
2 1/4 c flour

Combine sugar, butter, cream cheese, salt, extracts, & egg yolk. Stir in flour. Form into logs or balls and cover with plastic wrap - chill until more firm (gets really soft when you mix everything). Roll out and cut. Cook at 375 until edges lightly brown.