Easy Eggplant Parmesan

I don't really have measurements for this, as it was something that I threw together, but it was so good that I wanted to share it. I will try and figure out the approximate measurements, but feel free to adjust to your own tastes!

2 to 3 cups (approx) left over spaghetti (pasta mixed with sauce)
1 large eggplant, cut up into small bite sized pieces
1 can/jar spaghetti sauce (your favorite...can be the same kind used in the spaghetti or even a different kind...I also use a very small amount of water in the container to get the sauce out of the bottom)
2 tsp garlic powder
1-2 tsp onion powder
1/2 tsp ginger powder (optional)
1 1/2 cups croutons
1/2 to 3/4 cup parmesan cheese (or more, if you like...I used what I had left)
1 cup shredded colby jack cheese

Mix together the left-over spaghetti, eggplant, sauce, garlic powder, onion powder, and ginger powder and heat in a large skillet for approximately 15-20 minutes over medium heat, covered. Stir in croutons and then sprinkle parmesan cheese on top and then the shredded colby jack over the parmesan. Lower the heat to low and let it simmer for about 5 more minutes, uncovered (otherwise, the cheese will stick to the lid). The cheese will melt as it simmers and will continue to melt after you turn off the heat. Enjoy!

Posted by Shaena:)

Easy Teriyaki Beef and Veggies

1 pound sliced mushrooms (fresh if possible but can use canned)
1 medium onion, cut in quarters and then sliced (about 1/4" to 1/2" thick depending on how big you want the pieces to be)
3 TBSP butter
2 TBSP olive oil
1 1/2 cups cooked ground beef
2 cups broccoli, chopped (fresh works better, but can use frozen)
1 cup of your favorite Teriyaki sauce (my favorite is Rub With Love Ginger Pineapple Teriyaki Sauce)
1/2 cup water
6 cups cooked rice (I cooked 2 cups dry jasmine rice with 4 cups water)

Put butter and olive oil into large skillet and heat until butter is melted. Add mushrooms and onions and saute until onions start to look transparent and mushrooms are soft. Add hamburger meat, Teriyaki sauce and water. Bring the contents to a simmer and then add broccoli. Stir everything together and simmer until broccoli is cooked to desired consistency. I put the rice into a large bowl and then poured the meat/veggie mixture over the top of it, to make it easier to incorporate the sauce into the rice. Mix everything together and enjoy! This recipe made a LOT of food, but I did that so that we would have leftovers for another day. You can use less rice, but the quantities of everything that I used worked really well together.

Posted by Shaena:)

12 Days of Cookies 2008 - Last Day

Sandra's Stained Glass Wreath Cookies Sandra uses store-bought cookie dough to make these simple Stained Glass Wreath Cookies. And the treats double as festive tree decorations - just make a hole in the top while the cookies are still warm and string them with a ribbon. Get today's web-exclusive recipe on Food Network Watch Sandra make her Stained Glass Wreaths Find all of this year's recipes and photos Check out more recipes for holiday treats View our collections from previous years See our complete guide to holiday baking
Cook Time 10 minutes Level Easy Yield 24 cookies Ingredients 1 (16-ounce) tube sugar cookie dough 1 bag assorted round hard candies (recommended: Lifesavers) 1 small tube white decorating icing 1 package silver or gold dragees 24 (8-inch) long pieces string or ribbon Directions Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads. Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart. Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy. Bake in oven 8 to 10 minutes. Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely. When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden. Place the 8-inch piece of ribbon through the hole at the top and tie the ends together. Repeat with remaining cookies. You can eat your cookies or hang them as ornaments on a Christmas tree or in a window. Recipe Tools Print Recipe Get 3x5 Card Get 4x6 Card

Chex® Muddy Buddies®

Another popular name for this favorite mix is "puppy food". Chow down; it's doggone good! Prep Time:15 min Start to Finish:15 min Makes:18 servings (1/2 cup each) 5897 ratings

Substitution

Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
High Altitude (3500-6500 ft): No change.

1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 200mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

12 Days of Cookies 2008 - Day 11

Duff's Black and White Cookie Duff nods to Jewish-American culture with his Black and White Cookies. In place of the usual fondant icing, though, Duff uses ganache, making his cookies extra chocolatey. And you don't have to stick with just black and white - use bright colors, metallic dragees and festive sugars for a bright holiday touch. Get today's web-exclusive recipe on Food Network Watch Duff make his Black and White Cookies Miss a cookie? Find recipes and photos
Cook Time 30 minutes Level Intermediate Yield 20 cookies Ingredients 1 tablespoon dry yeast 1 cup milk 1/2 pound (2 sticks) unsalted butter, room temperature 1 3/4 cups sugar 1/2 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 1/2 cups cake flour 2 1/2 cups all-purpose flour 1/2 teaspoon salt Vegetable cooking spray (not flavored) Directions Add dry yeast to warm or room-temperature milk, let stand for 20 minutes. Preheat oven to 375 degrees F. Cream the butter and the sugar until light and fluffy. Slowly add and combine the yeast mixture, and the extracts. In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous. Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes. Let cool to room temperature before decorating. Ganache: 1 1/4 cups heavy cream 1 pound good dark chocolate, chopped 1 1/4 cups heavy cream 1 pound good white chocolate, chopped Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth. To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies! Recipe Tools Print Recipe Get 3x5 Card Get 4x6 Card