If you have a question or comment, please e-mail me at marinscreations@yahoo.com

Tuesday, February 1, 2011

Berries & Cream

I found this recipe in my Taste of Home magazine and it looked delicious! It was quick, easy to throw together, and tasted great! We had company over for dinner and I made this for dessert. Everyone licked their dish clean. Yum!
1 loaf of pound cake, thawed
4oz. cream cheese, softened
1 + cup marshmallow creme
fresh sliced strawberries
fresh blueberries

1. Cut pound cake into 1/2" cubes. In a small bowl, beat cream cheese and marshmallow creme until smooth.
2. Layer cake and berries alternately in serving dishes. Top with a dollop of cream cheese mixture and garnish with blueberries on top. Chill until serving.

Thursday, January 20, 2011

Meaty Manicotti

This is the first time I've ever made manicotti, don't know why, but my family loved it so I am sure I will make it often now. This one was super easy to make and has pretty basic ingredients in it that I typically  have on hand. I made all 14 which is an entire package of noodles and it was too much for my family of four. Just one filled me up and my husband only ate 2, so super filling!
14 uncooked manicotti shells
1 pound Italian sausage (I like sweet the best)
3/4 lb. ground beef
2 garlic cloves, minced
2 cups shredded Mozzarella cheese
3oz. cream cheese, cubed
1/4 tsp. salt
4 cups of meatless spaghetti sauce, divided
1/4 cup Parmesan cheese

1. Cook manicotti shells according to package. Meanwhile in a large skillet, cook sausage and beef over medium heat until meat is no longer pink. Add garlic and cook 1 minute longer, Drain and remove from heat. Cool for 10 minutes.
2. Drain shells and rinse in cold water. Stir mozzarella, cream cheese, salt, and meat mixture together. Spread 2 cups of spaghetti sauce in the bottom of a 9x13 baking dish. 
3. Stuff each shell with about 1/4 cup of meat mixture, arrange over sauce. Pour remaining sauce over top and sprinkle with Parmesan cheese.
4. Cover and bake at 350 degrees for 40 minutes. Uncover and bake and additional 5-10 minutes or until bubbly and heated through.

Sunday, January 16, 2011

Chicken Cordon Bleu Wraps

We've been eating a lot of salads, sandwiches, and wraps at our house lately. This particular wrap has become one of our favorites. I found it on http://realmomkitchen.com a while back and we have had it several times. I typically use the uncooked tortillas from Costco rather then buying actual wraps. 

3/4 lb. sliced roasted chicken, from the deli
1/2 lb. black forest ham, from the deli
4 wedges of creamy swiss cheese (we have been using whipped cream cheese)
4 Tbsp. mayo
2 Tbsp. honey Dijon mustard
spinach or spring mix lettuce
4 tortillas/wraps

1. Mix mayo and mustard together and set aside.
2. With each tortilla, spread cheese over entire tortilla. Next place a couple of slices of chicken, followed by a couple pieces of ham. 
3. Spread about 1 Tbsp. of mayo/mustard mixture evenly over the ham. Place a few pieces of lettuce on top and roll the tortilla into a log. Slice and serve.

Thursday, January 13, 2011

Quesadillas de Carmarones (Shrimp Quesadillas...yum!)

Seriously?!! Where have I been? Are you tired of staring at the Creamy Chicken Noodle Soup recipe? It's been so long, since October long...yikes! Well, I am back and starting off with a bang, if you like shrimp. I found this recipe over at the Pioneer Women's site so there were no doubts it would be awesome! My husband loves fajitas and this recipe has a fajita twist to it so it worked out great. Super easy and super tasty.

flour tortillas (I prefer the Tortilla Land Uncooked from Costco, which you have to pre-cook for this recipe)
12+ whole LARGE shrimp, peeled and deveined
8oz can El Pato
1 whole large onion
1 Large Red Bell Pepper
1 Large Green Bell Pepper
2 cups grated Monterey Jack Cheese
2 Tbsp. olive oil
salt to taste

1. Pour El Pato over shrimp and set aside.
2. Chop peppers and onions into large chunks. Heat skillet over high heat, add olive oil. Cook veggies over high heat until they start to brown. Remove from skillet and set aside.
3. Return skillet to the high heat and dump shrimp and sauce, stirring occasionally until shrimp is opaque. (add a little water if sauce gets dry) Remove from skillet and chop into bite sized pieces. 
4. In a separate skillet, heat a drop of butter. Place tortilla in skillet and top with cheese, shrimp, veggies, and a little more cheese. Place a second tortilla on top. Cook both sides, adding a drop of butter before flipping. 
5. Remove from skillet and slice into wedges. Serve with salsa, sour cream, or guacamole!