Directions: Preheat the oven to 425 degrees, Oil a 2-quart baking dish.
Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place 1/3 of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish. Layer 1/2 of the remaining strawberries and blueberries over cream mixture. Top with another 1/3 of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. A refreshing and patriotic dessert when chilled. Makes around 18 servings.
Find these ingredients and more at your friendly neighborhood Cee Bee Food Store.
Combine all ingredients in a bowl. Let stand 20 minutes for flavors to combine, then toss and serve. Refrigerate to chill or eat at room temperature.
4 cups water, divided
2 medium peaches, chopped
1 cup sugar
3/4 cup lemon juice
1 medium lemon, sliced
In a small saucepan, bring 2 cups water, peaches and sugar to a boil. Reduce heat; cover and simmer for 5-7 minutes or until peaches are tender. Remove from the heat. Cool. Strain, discarding peach skins.
In a large pitcher, combine the peach mixture, lemon juice and remaining water. Add lemon slices. Serve over ice, garnish with fresh mint and peach slices. Yield: 5 servings.
Preheat oven to 350 degrees. Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan. In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.
Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more mixture evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.
6 ounce package shell macaroni, cooked
8 ounce jar pizza sauce
8 ounce carton riccota cheese
4 ounce package shredded mozzarella cheese
4 ounce package sliced pepperoni, halved
½ cup onion, chopped
½ teaspoon dried basil
1 Tablespoon grated Parmesan cheese
In a 2 quart microwave-safe dish, combine all ingredients except Parmesan cheese. Blend well. Sprinkle Parmesan cheese over top, cover and microwave on high for 7 to 9 minutes. Makes 4 servings.