Herbed Chevre Spread (or dip)

Depending on how much cream you add, this can be left as a thicker spread, or a looser dip. Suit yourself and your needs for the menu! (Note: the photo isn't mine - it's borrowed off the internet; I forgot to snap a picture when I last made this! Next time...)

Ingredients
3 - 6 T heavy cream
6 oz chevre, softened
3 - 4 T fresh herbs, finely chopped
     (rosemary, thyme, oregano, basil, parsley, dill...*)
1 - 2 cloves garlic, minced
1 shallot, minced
1 T lemon zest
s & p -- sea salt and freshly ground peppercorns recommended

* Any of these, and other, herbs will work, but maybe not all of them at once; too many and the flavors may get muddled.

Directions
In a small bowl, whip 3 T cream to soft peaks. Blend with chevre.  Stir in garlic, shallot, herbs and lemon zest. Season to taste with salt & pepper. If a looser dip is desired, thin with additional cream to desired consistency.

Serve with crackers, sliced vegetables, crostini...

Beef & Cheese Stuffed Manicotti

I can't imagine how this recipe hasn't gotten onto my blog earlier. Probably because it's easy to alter and adjust the stuffing with various ingredients, and I often make it without following any exact recipe. 

Ingredients
1 onion, diced
1 - 2 T olive oil
1 - 1½ lbs hamburger
s & p
½ green pepper, diced
½ red pepper, diced
3 - 5 garlic cloves, minced
32 oz ricotta cheese
8 oz grated parmesan (or cheddar, or other firm cheese)
8 oz sour cream
2 T Italian herbs - store bought mix, or your own favorites
64 oz spaghetti sauce
8-12 oz shredded mozzarella

Directions
Heat oil in skillet; add onions and cook until translucent. Add hamburger, cook until thoroughly browned. Salt and pepper to taste. (I often use garlic salt or onion salt for added flavor, and usually choose crushed red pepper flakes instead of black pepper.) Add garlic and diced peppers; heat through until very fragrant. Set aside to cool slightly.

In a large bowl, combine ricotta, grated parmesan, sour cream and herbs.  Once beef and vegetables are cooled -- just enough so as not to melt cheeses -- combine them with ricotta mixture.

Pour a layer of spaghetti sauce on the bottom of a casserole dish. Stuff uncooked manicotti noodles, arranging them in the baking dish. Pour more spaghetti sauce over noodles; a second layer of stuffed manicotti may be added, or use a second casserole dish. Top with another layer of spaghetti sauce; sprinkle shredded mozzarella over tops.

Bake 1 hour at 325°F.
Casserole can also be frozen, and baked later.

Easy Soft Pretzels

These were always a fun favorite with my sister and brother and I when we were young. We weren't very good at twisting them into a traditional pretzel knot, but eagerly ate them up even if all we could manage were pretzel 'logs'.

Ingredients
1 pkg yeast
1 T sugar
1½ C warm water
4 C flour
2 t salt
1 egg, beaten
Optional: additional coarse salt for sprinkling

Directions
Mix yeast and sugar with warm water; let stand 5-10 minutes until bubbly. Add flour and salt, kneading until smooth and elastic. Shape on ungreased cookie sheet (lined with parchment for easy clean up!) Brush with beaten egg; sprinkle with coarse salt, if desired.

Let pretzel rest while oven preheats to 400°F. Bake 15 minutes (more or less depending on thickness of pretzel shapes) or until golden.

Serve with yellow mustard.

Zucchini Bread

Ingredients
3 eggs
2 C sugar
3 t vanilla
1 C oil
2 C zucchini, shredded
3 C flour
½ t baking powder
1 t salt
1 t baking soda
1 t cinnamon
optional: 2 C chocolate chips

Directions
Preheat oven to 350°F. Lightly coat 2 loaf pans (9x5) with non-stick cooking spray; line with parchment paper if desired.

Beat eggs until light and fluffy. Add sugar, vanilla and oil, blending well. Stir in zucchini.

In another bowl, combine dry ingredients; blend into zucchini-egg mixture. If desired, fold in chocolate chips.

Pour into prepared pans. Bake 1 hour.