Sunday, October 3, 2010

Sunday Head Cold Recipes

Somewhere over night I picked up a super head cold and feels like my head is in middle of ocean, sloshing around in a life raft..

Here's something all of you might try;

Crock-Pot Baked Caramel Apples -

using a 6 qt oval crock pot/slow cooker you should be able to fit in 4/5/6 medium sized apples, Granny Smiths work real good.


2 t vanilla
1/2 cup water

Stuffing items -

Caramel cubes
1/2 cup raisins
1/2 cup dried cranberries or chopped up dates
1/2 cup walnut/pecan halves or pieces

Brown sugar


Pour the water into the bottom of your crock pot & stir in the vanilla.

Wash and core your apples and maybe using a knife make the core a little larger

Put the apples into the vanilla water.

Stuff the apples with 1 cube of caramel and some of the stuffing items and shove a bit of brown sugar into each core also.

any extra stuffing items and sugar can be used to top off the apples.

Cover and cook on high for 4 hours or on low for 6-7, just make sure the apples don't get to soggy to handle.

And while all that is cooking you can put together this main dish -

Cottage Cheese Manicotti

"Simple to fix - the manicotti shells do not need to be precooked!"

Tomato Sauce:

1 clove garlic, minced
1/2 tablespoon olive oil
2 (8 oz) cans unsalted tomato sauce
2 (16 oz) cans unsalted tomatoes
1-1/2 teaspoons oregano leaves
1 tablespoon chopped parsley


2 cups non-fat cottage cheese OR
1 cup non-fat cottage cheese and 1 can drained cooked spinach
3 tablespoons freshly grated non-fat cheese
2 egg whites
1/4 cup chopped parsley
Dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 cup water


Preheat oven to 375° F.

Sauté garlic in olive oil. Add tomato sauce and tomatoes; stir in oregano and parsley.
Bring to a boil and simmer covered for a minimum of 20 minutes, up to 2 hours, stirring
occasionally. Makes 5 cups of sauce.

Combine filling ingredients and stuff uncooked manicotti shells using a small butter
knife or a spoon.

Fill bottom of a 9"x13" casserole dish with 2 cups of tomato sauce.

Arrange stuffed manicotti shells in a single layer over sauce, side by side.

Cover shells with remaining 3 cups of sauce and pour 1 cup of water over all.

Tightly cover dish with foil and bake for 50 minutes.

Remove foil and bake an additional 10 minutes.

Makes 5-6 servings.

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