Delicious Dishes by Debbie: July 2010

Saturday, July 17, 2010

Recipe of the week.....Stuffed Shells

This is a recipe for some wonderful Stuffed Shells. I was able to make this in less than an hour and it really will wow you even though it is so easy. Here is a list of the ingredients:

3 cups of cooked hamburger meat ( I put some onions and green peppers in it when I cook it)
1 cup parmesan cheese
1 cup three cheese blend, mexican or italian
1/4 c. chopped green onions
1/4 c. fresh chopped parsley (use 2 t. if dried)
8 oz cream cheese
1 egg
1/2 box pasta shells
1/2 jar pasta or spaghetti sauce
1/4 c. parmesan cheese for topping
5 slices provolone cheese

1. Cook hamburger and pasta according to package directions. Put pasta in cold water to keep from sticking together.
2. Mix hamburger with your cheese, onions, parsley, cream cheese and egg.
3. Top with spaghetti sauce and additional parmesan cheese and bake at 350 degrees for 25 minutes.
4. Remove from oven and place provolone slices on top and return long enough to melt cheese.

Serve and enjoy.
Makes enough for 4 - 6 depending on their appetites!!
I like to serve with salad, garlic bread and corn. Makes a yummy meal. And why don't you try one of my pies for dessert....You can't miss with that. :)

Friday, July 16, 2010

The Morning Blend Show

Next Wednesday, July 20, I will be appearing on the Fox Morning Blend Show in the Ft. Myers, FL area. The show airs from 8 - 9 am. Please tune in and see what I have up my sleeve. I am going to share about my experience at the Real Women of Philadelphia cookoffs and Savanna, GA.

Friday, July 9, 2010

Dessert Finalists Cookoff Time

This video will always be near and dear to my heart. It is part of the actual cookoff with the dessert girls of which I was one. These girls have become my close friends and I love them. Please enjoy as we share our hearts.

Real Women of Philadelphia Storm Savannah

As many of you know I was just in Savannah, Georgia with 15 other finalists in the Real Women of Philadelphia, which was a casting for four new On-line Home Cooks representing Paula Deen, Kraft, and Philadelphia Cream Cheese. I had the time of my life and can not tell you how the experience has changed my life. Even though I was not selected as one of the final four, I could not have been treated any better or enjoyed Savannah more. I found it to be a beautiful city and the history is so rich and interesting. I am so anxious to tell you all about the trip, step by step and minute by minute and I hope you will enjoy the stories as much as I enjoyed making the memories. In the mean time, here are some wonderful photos of the trip and I am ready to share another one of my very special dessert recipes with you....I know you are going to love this one and it is over the top delicious. Love to all who prayed for me, rooted me on and supported me during this wonderful time of my life. I know the best is yet to come.

Strawberry Heaven

“The “Debbie” recipe – the recipe that is authentically me.
My absolute favorite dessert recipe.”
All I ever talk about loving is strawberries. I am to strawberries as Paula Deen is to potatoes and butter.
When thinking about my absolute favorite dessert, it had to combine cheesecake, strawberries, and chocolate. Chocolate covered strawberries to be exact!!! So I developed a pie that features all my weaknesses. I love a regular pie crust instead of graham cracker so I have used pie crust, topped with a luscious layer of Kraft Philadelphia Ready-to-Eat Cheesecake Filling, followed by 1 pound of ripe, juicy strawberries enveloped in strawberry glaze topped with creamy, dreamy Cool Whip, and followed by 6 GIANT chocolate covered strawberries. This pie would be a strawberry lovers’ most decadent dream. It is mine…now you know what I dream about.

Strawberry Heaven
Prep time: 50 minutes Cook time: 9 minutes
Serves 6 - 8
1 refrigerated pie crust
1 ½ c. Kraft Philadelphia Ready-to-Eat Cheesecake Filling
2 lbs. of strawberries
14 oz. strawberry pie glaze
8 oz Cool Whip
¾ c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 450 degrees.
2. Place pie crust in pie pan and flute edges. Bake at 450 degrees for 9 minutes.
3. Cool pie crust at room temperature for 10 minutes and follow in freezer for 10 minutes to cool quickly.
4. While pie crust is cooking and cooling, prepare other ingredients beginning with strawberries. Wash strawberries, core, and slice in half. Save 6 LARGE strawberries for top of pie. Eat a few and enjoy them while you are working so hard. Save enough for the pie.
5. Melt chocolate chips in microwave for approximately 1 minute stirring every 20 seconds. Dip 6 large strawberries in chocolate about ¾ of the way up the strawberry. Place a piece of parchment paper on a plate and cool the strawberries on the paper in the freezer.
6. After the pie crust comes out of the freezer, spread the cheesecake filling directly on top of crust.
7. Place strawberries directly on top of cheesecake and pour strawberry glaze over strawberries.
8. Pipe Cool Whip over strawberries and glaze and top with chocolate covered strawberries. Place in freezer for approximately 15 minutes and serve. Refrigerate any leftovers.