Week 7, Cooking With Kim!

Stuffed Shells

Mix Together:

• 1/2 # Mozzarella cheese (grated)
• 2 # cottage cheese
• 2 eggs
• 1/2 c parmesan
• parsley (for color)

1 jar Ragu (or Hunts) sauce

large pasta shells (1/2 of recipe fills 18 shells)

• Cook pasta shells in salted water
• drain on paper towel
• spread spagetti sauce on bottom of 9x13 pan
• stuff large shells with mix
• place on top of sauce
• bake for 30 min. @ 350

Garlic Bread

• 1/4 c melted butter
• 1/4 c cooking oil
• 1-2 cloves of garlic (depending on how strong you want it)
• grated mozzerella (enough that it almost reaches the top of the top of the liquid)
• parmesan (maybe 1/4 c)

Combine all ingredients when butter is cooled (I have melted the cheese into a big yucky ball before... not good). Spread on top of french bread & broil until cheese is melted and lightly browned.

Molten Chocolate Cakes prep: 15 min total time: 29 minutes

• 4 squares semi-sweet baking chocolate (2/3 c semi-sweet chocolate chips)
• 1/2 c butter
• 1 c powsered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbsp. flour

Preheat oven to 425f. Butter 4 (3/4-cup) custard cups of souffle dishes. Place on baking sheet.

Microwave choclate & butter in large microwaveable bowl on high 1 minute or until butter is melted. Stire with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife round cakes to losen. Invert cakes onto dessert dishes. Serve immediately. Tastes amazing with a scoop of ice cream.