Snickerdoodle Bread

Snickerdoodle Bread 

Ingredients:

2½ cups flour

2 tsp. baking powder

½ tsp. salt

2 tsp. cinnamon

1 cup butter softened

2 cups sugar

3 eggs

1 tsp. vanilla

¾ cup sour cream

1 pkg. Hershey's cinnamon chips

3 TB sugar

3 tsp. cinnamon


Directions:

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Let cool before removing from pan

Spinach & Sausage Stuffed Shells

Spinach & Sausage Stuffed Shells 

Ingredients:

16-18 jumbo pasta shells

1 pound fresh pork sausage

1 tablespoon minced garlic

1 (14-ounce) can diced tomatoes

1 cup frozen spinach, thawed and squeeze dry

1/2 cup ricotta cheese

1/2 cup shredded mozzarella cheese

salt and freshly ground pepper


Directions:

Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.

Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.

Add garlic and cook 30 seconds then add tomatoes and spinach; cook 1 minute. Remove pan from heat and stir in ricotta cheese.

Using a spoon, fill pasta shells with pork filling and arrange in a baking dish. Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.