7 Layer Dip

Might as well add this.... (oh and someone better add Victory Pasta and Ritz Cracker/Dorito Chicken!!)

Need:
1 large cake pan

Layer 1: one can re-fried beans
Layer 2: 16oz sour cream mixed with 1 package taco seasoning mix
Layer 3: 1 package guacamole
Layer 4: chopped lettuce
Layer 5: 1 large package Mexican style grated cheese
Layer 6: chopped tomatoes
Layer 7: 1 can sliced olives

Serve with Tostito scoops or Julio's!

-KT

STUFFED SHELL PASTA

This recipe is awesome!! It does kind of take a while, and makes a lot... but it is delicious!! Enjoy!


INGREDIENTS:

• 1 stick butter or 1/2 cup olive oil
• 1 package jumbo shell pasta
• 1 package sausage
• 1 8oz cream cheese
• 1 package frozen spinach (chopped and drained)
• 1 cup parmesan cheese
• 1 cup mozzerella cheese
• 1 cup chopped onion
• 3 tablespoons parsley (parsley flakes work)
• 3 tablespoons cilantro
• 1 jar marinara sauce (Classico brand: tomato basil)
• 3 garlic cloves
• pepper to taste

DIRECTIONS

• Cook pasta, place in cold water
• cook sausage & set aside
• Saute onion, parsley & cilantro in butter (or olive oil)
• When onions are soft, add sausage, spinach, garlic (use garlic press, or chop garlic), 1/2 cup mozzerella cheese, 1/2 cup parmesan cheese, cream cheese
• add pepper to taste
• once all ingredients are combined, stuff shells with mixture, and place in greased casserole dish
• top shells with marinara sauce, and the remainder of the cheese
• bake at 350 until hot (30 min, or 1 hour if frozen)
• cover with foil if cheese starts to burn

Takes 1 1/2 hours until it is ready
Makes 6 servings

Toasted Angel Hair with Sausage

I had this dish at my sister-in-law, Leila's, house and loved it! So I made it myself (and still loved it). It's so fresh and it's really easy to make. And it makes a ton, so you'll have a lot of leftovers.

You'll need:

1 lb. bulk hot Italian sausage (I think getting the hot kind really makes a difference. It wasn't as good using mild.)

2 medium red bell peppers

1 lb. angel hair pasta

3 garlic cloves

5.25 c. reduced-sodium chicken broth

1 c. fresh basil (This is the key ingredient!!!)

1 oz. parmesan cheese

1.) Cook sausage in the biggest skillet you have over medium heat for 8-10 minutes, or until it's no longer pink. Break it into crumbles as you cook it. When it's done, remove it from the skillet and set aside.

2.) Cut the bell peppers into thin julienne strips, removing all the seeds.

3.) Add pasta to the same skillet you cooked the sausage in and toast 8-10 minutes, stirring after each 2-minute interval. This is really hard to do without making a mess (especially if your skillet is a little small). Press garlic over pasta and add broth, all the peppers, and the cooked sausage. Bring to a boil. Cover and reduce heat. Simmer vigorously 5-6 minutes or until pasta is tender.

4.) As pasta simmers, chop basil, reserving half for garnish. When pasta is tender, remove from heat and stir in remaining basil.

5.) To serve, top with cheese and garnish with the remaining basil.

Serves 8

BON APPETIT!

love,

Jillian

DU GIRLS

Hey guys!!!!! Karen C and I had this awesome idea. I mean it's pretty epic. Since we don't have time to make this recipe book quite yet, we thought that right now we could just post some recipes that we like so we can all try them out! That way we can have them all online so later when we make the cookbook it would be a lot faster, and we could have some tasty dishes to try out :).

You can also post any other crafty ideas you have, photos of what is going on in your life, a poem or whatever else you feel like! This could be our way of kind of posting stuff for just the roomies to see what is going on with our lives.

LOVE YOU!

J