Taco Stuffed Pasta Shells

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com

Coconut Cream Cheese Poundcake

A piece of this pound cake, preferably warm out of the oven, with a cup of coffee is my idea of an awesome breakfast.

The combination of cream cheese and coconut topped with that fabulous glaze makes me want to make this pound cake right now!

The recipe can be found here, at Cookies and Cups, one of my favorite food blogs.

Click here for more pound cake recipes on my blog!

Triple-Layered Strawberry Cake

If you love strawberries, this is the cake for you!

The cake was very easy to make, however, it turned out to be a comedy of errors for me. 

First of all, the original recipe called for a buttercream frosting with 1 cup of finely chopped strawberries, which was way too much liquid and made the frosting way too runny. Please note the section about the frosting in the recipe.

Error #2 for me was not paying attention to what I was doing and made the cake with two pans instead of three.  If you choose to make yours two layers, make the cooking time 30 minutes.

The delicious smell of strawberries fills the air when you bake this cake!

Ingredients for cake only:

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk



Directions:

Mix all ingredients together for one minute, scrape down the sides, and beat an additional two minutes.

Pour batter into three greased and floured cake pans. Bake for 23 minutes at 350 F or until toothpick comes out clean.

Cool for 10 minutes in the pan, and then remove from the pan to cool completely.

To assemble the cake, place one cake on a plate. Spread the strawberry buttercream frosting over the top, and place the next cake on this. Press slightly, and then spread more buttercream frosting on top of this cake. Place the third cake on top, pressing slightly. Use the remaining frosting to frost the outside of the cake.

Frost cake with your favorite cream cheese or buttercream frosting with 1/2 cup finely chopped strawberries added.  The original recipe called for 1 cup strawberries, but it made the frosting way too runny.


Source: Southern Living

Almond Danish Puff

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.

Ingredients:

Pastry
1⁄2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water

Topping
1⁄2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs

Creamy Almond Glaze
1 1⁄2 cups powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1 or 2 tablespoon warm water or 1 or 2 tablespoon milk
sliced almonds

Directions:

Heat oven to 350º F.

Using pastry blender or crisscrossing 2 knives, cut 1/2 cup softened butter into 1 cup flour, until particles are size of coarse crumbs.

Sprinkle 2 tablespoons water over mixture; mix with fork.

Gather pastry into ball and divide in half.

Form each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan and remove from heat.

Quickly stir in almond extract and 1 cup flour.

Stir vigorously over low heat about 1 minute until mixture forms a ball and remove from heat.

Add eggs and beat until smooth. Spread half of the topping over each rectangle.

Bake about 1 hour until topping is crisp and brown and remove from pan to wire rack.

Cool completely.

Spread with Creamy Almond Glaze and sprinkle with almonds.

Creamy Almond Glaze:

Mix all ingredients until smooth and spreadable.  Glaze the Danish puff.

Source