Simply Scrumptious Sicilian Baked Ziti sent in by Dawn

Ingredients:

½ lb Italian sausage, pork or turkey            
1 lb ground beef/turkey                    

1 cup shredded mozzarella cheese              
Garlic bread                                               

½ cup grated Parmesan cheese                    
Lg. baking pan

1-cup shredded provolone cheese               
32 oz spaghetti sauce

16 oz container Ricotta Cheese                   
1 tsp oil

1 egg beaten                                              
Lg. mixing bowl

2 tbsp Italian Seasoning (Oregano, basil, bay leaves, parsley, garlic and salt)

1 large box ziti noodles (I like the kind with lines better than the smooth ones)

Directions:

Brown meats and drain well. Cook noodles per box instructions. Mix cheeses, egg and seasoning in bowl. When noodles are cooked, drain and add the remaining sauce, Mix noodles, cheese and meat together and pour into pan. Cover with foil and bake for 30 minutes at 375. Uncover and broil for 5 minutes. Serve with garlic bread and tossed salad.

Easy Yogurt Pie sent in by Judy.

Ingredients:

8 oz each fruit yogurt [2 containers]
8 oz Cool Whip thawed
Fresh strawberries
6 oz Graham Cracker Ready Pie Crust

Directions:
Fold yogurt into whipped topping, blending real well. Spoon whipped yogurt into piecrust. Freeze until firm 4 hours or overnight. Move to refrigerator at lest 30 minutes for soft cutting. This keeps in the refrigerator for a week & can be refrozen. Top with strawberries and serve. Judy states that this frozen pie is easy and good. It is also low in calories if you are counting calories. 100 gm of yogurt equals 95 calories.

Making a Blintz

This is a recipe handed down from my great grandmother - Enjoy

Ingredients:
4 eggs                                           2 cups milk

4 tbsp salad oil                            1½ cup sifted flour
1 tsp. Salt                                    2 cups sour cream
½ cup butter                               Confection sugar
Medium bowl                               Mixer
Plastic wrap                                Fry pan

Directions: 

Make fillings first. Make both of the fillings or double one recipe. Then, in a medium bowl beat eggs, oil and milk together. Slowly add flour and salt and beat until smooth. Cover with plastic wrap and refrigerate for 30 minutes. Batter should be consistency of heavy cream. Put ½ tsp. butter in skillet at medium heat. Add 3 tbsp of batter and spread evenly. Lightly brown batter on the bottom and remove. Continue until all the batter has been used. Stack blintzes with browned side on top. Place 3 tbsp of a filling on top of a blintz and fold. Fold ends in to cover the filling and roll. Use melted butter to close seams. You can freeze now and keep for a week. If you refrigerate they keep for 1-2 days. To cook now, melt the rest of the butter in skillet. Cook over low heat seam side down until golden brown. Keep cooked blintzes warm and serve hot with sour cream.

Cheese Blintz Filling

Ingredients:

6 oz pkg. softened Cream cheese              

4 tbsp. Sugar
4 cups dry Cottage cheese or Ricotta       

2 egg yolks                                                 
½ tsp Vanilla extract                                  

Medium bowl

Directions: 

In medium bowl combine cheese, egg yolk, sugar and vanilla. Beat with mixer until smooth then refrigerate until ready to use. Makes 2 ½ cups of filling.

Apple Blintz Filling

Ingredients:
4 lbs tart cooking apples peeled     2 cups sugar

2 tsp cinnamon                                  ¼ tsp nutmeg
Medium saucepan

Directions: 

In a medium saucepan, combine apples, cinnamon, sugar & nutmeg. Cook filling over low heat for 15 minutes, or until apples are tender. Cover and let it stand about ½ hour. Makes 2 cups of filling.
Find more recipes 

How to Make a Blintz

Here is an old recipe handed down from my grandma. Enjoy!

Making a Blintz

Ingredients:

4 eggs 2 cups milk

4 tbsp salad oil 1½ cup sifted flour

1 tsp. Salt 2 cups sour cream

½ cup butter Confection sugar

Medium bowl Mixer

Plastic wrap Fry pan

Directions: Make fillings first. Make both of the fillings or double one recipe. Then, in a medium bowl beat eggs, oil and milk together. Slowly add flour and salt and beat until smooth. Cover with plastic wrap and refrigerate for 30 minutes. Batter should be consistency of heavy cream. Put ½ tsp. butter in skillet at medium heat. Add 3 tbsp of batter and spread evenly. Lightly brown batter on the bottom and remove. Continue until all the batter has been used. Stack blintzes with browned side on top. Place 3 tbsp of a filling on top of a blintz and fold. Fold ends in to cover the filling and roll. Use melted butter to close seams. You can freeze now and keep for a week. If you refrigerate they keep for 1-2 days. To cook now, melt the rest of the butter in skillet. Cook over low heat seam side down until golden brown. Keep cooked blintzes warm and serve hot with sour cream.

Cheese Blintz Filling

Ingredients:

6 oz pkg. softened Cream cheese 4 tbsp. Sugar

4 cups dry Cottage cheese or Ricotta 2 egg yolks

½ tsp Vanilla extract Medium bowl

Directions: In medium bowl combine cheese, egg yolk, sugar and vanilla. Beat with mixer until smooth then refrigerate until ready to use. Makes 2 ½ cups of filling.

Apple Blintz Filling

Ingredients:

4 lbs tart cooking apples peeled 2 cup sugar

2 tsp cinnamon ¼ tsp nutmeg

Medium saucepan

Directions: In a medium saucepan, combine apples, cinnamon, sugar & nutmeg. Cook filling over low heat for 15 minutes, or until apples are tender. Cover and let it stand about ½ hour. Makes 2 cups of filling.

Check out the calories in this wonderful old fashion dessert on: http://www.cookingfreedownload.com