Chocolate Cannoli Filling

Chocolate Cannoli Filling*
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup powdered sugar
3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar and cocoa. Cover and chill 30 minutes (or until ready to use).

Zucchini Parmesan Crisps

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1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
... 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

SHRIMP SALAD

1 1/2 tablespoons kosher salt
1/2 lemon cut in half
2 pounds large shrimp, raw, deveined, out of shell
1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon white wine
1/2 teaspoon freshly ground black pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion
3 stalks minced celery
3 scallions, chopped

Bring 5 quarts of water, the 1 1/2 tablespoons salt, and the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3-5 minutes or until the shrimp are cooked through. Remove with a slotted spoon to a bowl of cold water. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1/2 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion, scallions and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

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Spaghetti Stuffed Garlic Bread

Ingredients

2 cans Chef Boyardee Spaghetti with Meatballs
2 cans Garlic Breadsticks
¼ C cornmeal
¼ C butter, melted and divided – 2 Tbsp by 2 Tbsp
1 C shredded Italian Blend Cheese
Instructions

Preheat oven to 375°F
Sprinkle 2 Tbsp cornmeal onto a parchment lined baking sheet or pizza stone
Lay out one sheet of garlic breadstick dough on top of the cornmeal, brush with 2 Tbsp melted butter and sprinkle with ¼ C cheese
Spoon about ¾ of the spaghetti and meatball mixture down the center of the breadsticks, lengthwise. Top with ½ C cheese
Lay the other sheet of breadstick dough on top of the other, making the edges meet. Pinch and roll the edges together and up all the way around, creating a seal and raised edge.
Brush the top with the rest of the melted butter and sprinkle with cornmeal and the rest of the cheese.
Bake for 17 minutes or until crispy and golden brown

Brush with more melted butter after it comes out of the oven

1 REGULAR BAG OF cheese Doritos (CRUSHED IN THE BAG)
4 chicken breast OR 4-5 CHICKEN FILETS ( CAN ALSO USE A whole chicken). ALSO YOU CAN BROWN GROUND hamburger CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
1 bell pepper (DICED)
1 CUP OF green onions (DICED)
1 yellow onion (DICED)
seasoning (I USE NATURES seasoning)
parsley
3 chicken BULLION CUBES
1 CAN OF cream of mushroom soup
1 CAN OF cream of chicken soup
1 CAN OF Rotel tomatoes
1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
1-2 CANS OF ranch style beans
1-2 BAGS OF MEXICAN SHREDDED cheese OR SHREDDED cheese OF YOUR CHOICE
JALEPENOS (OPTIONAL)
How to make it

BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
COVER DORITOS AND CHICKEN WITH MIXTURE
TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE