I'd like to share my homemade Manicotti recipe that I have been making for years. I served it to our KT friend Cheryl_ok & her son when they were her with me. It's been added to Our recipes. It's really not hard at all.

Home-Made Manicotti Shells & Filling Recipe

(you will need a large jar of spaghetti sauce)

Serves 4, double for 8 people

3 Eggs at room temp.
3/4 Cups Water
3/4 Cups all-purpose Flour
1/4 ts salt

Put eggs in blender and blend well, add water flour & salt blend well.

Cook like crepes:

Lightly oil a small frying pan and then heat the pan for about a minute over medium high heat. Spoon approximately two or three tablespoons of batter into the middle of the hot fry pan.

Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe or a very thin pancake.)

Cook about 1 or 2 minutes until the shell surface appears dry.

Carefully turn the manicotti shell over using a spatula, and cook for an additional 30 seconds. Place on wax paper, fill crepe with filling and repeat.

Spoon about 2 or 3 Tablespoons into the center of a manicotti shell and roll. (Like a burrito)

or stack cooked shells on plate between waxed paper for use later.
Home-made manicotti shells may be frozen.

Cheese Manicotti Filling

16 oz Ricotta Cheese
1 Egg
8 oz shredded Mozzarella Cheese/divided for topping
Italian seasoning
salt & pepper
1/4 cup or more Spaghetti sauce, to thin filling some.

finely chopped Parsley (optional)
Parmesan cheese (optional)

Spoon your favorite tomato sauce into the bottom of the pan to cover.

Arrange manicotti in the pan (large lasagna casserole dish) and cover with additional tomato sauce.

Sprinkle with grated Parmesan cheese, if desired. Use 1/2 of the Mozzarella Cheese on top of manicotti.

(I place a piece of parchment paper on top then foil to cover. Halfway through cooking remove foil & paper.)

Preheat oven to 350 degrees and bake 50-60 minutes until bubbly.

You may find it best to make these a day ahead and let them sit, covered, in the refrigerator before baking. You can go ahead and cook them right away but they will be firmer if you hold off.

ENJOY ; ^)

Here is a link that might be useful: #54 Manicotti

Nutmeg-Maple Cream Pie

3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust or tart shell.

1. Par-bake pie crust: Preheat oven to 350F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.

2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

I have not made this recipe, but it sure sounds good.

Sue

Roasted Root Vegetables With Apple Juice
Allrecipes.com

"Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com."

Original Recipe Yield 8 serving
Ingredients

3 tablespoons butter
3 cups apple juice
1 cup dry white wine
1 1/4 pounds turnips
1 1/4 pounds parsnip
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste

Directions

Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.

Preheat oven to 425 degrees F (220 degrees C).
Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.

Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

PorkChops with Dijon Cream

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Pork Chops
1/4 teaspoon ground pepper
1/4 teaspoon thyme
1/4 teaspoon dry mustard
1/4 cup heavy cream
3 tablespoons mustard -- dijon
3 shots worcestershire sauce
salt Pepper to taste

Blend 1/4 t. pepper, thyme and dry mustard and rub this blend into both sides of pork chops. Preheat pan or grill to high. cook chops, turning once until done. In a small saute pan, warm the whipping cream to the point of boiling, stirring constantly. Whisk in mustard, worcestershire sauce and pepper to taste. Return to point of boiling and remove from heat. When chops are done, serve with sauce drizzled over the top, with additional sauce on the side.

If you or a loved one counts carbs this is perfect. I make them with faux mashed taters and Cleo's OOpsie rolls:

3 large eggs
1 pkg Splenda
dash of salt
pinch of cream of tartar
3 ounces cream cheese (not Tbsp!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store them in a bread sack or a ziplock bag to keep them from drying out.

Makes 6~ about 85 calories a piece, >1 carb per

Oh Lynn, that pork is calling my name!

I definitely count carbs.....the more the merrier! LOL
(Hello, my name is Jasdip and I have a carb addiction)

Had this recipe saved for a long time, and no opportunity to make them :o(

Raspberry wings
1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 pound) package frozen chicken wings, thawed

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.

In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth.

In a large bowl, toss chicken wings with half of the jam mixture. Place on the baking sheet and bake 50 minutes.

Brush wings with remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer pink inside and outside is glazed. Serve immediately.

Yields 4 to 6 servings.

I took this to a Halloween party in a small hollowed out pumpkin. Served it with graham crackers. Not a drop was left.

Pumpkin Fluff

Ingredients

1 (16 ounce) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

Directions

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

mush I make that dip and it's always a hit.

I like Snyder's honey wheat pretzels with it.

And gingersnaps go well also.