Unstuff Shells

4 c pasta shells
1 lb ground beef
1 jar spaghetti sauce
10 oz cream cheese
2 tbsp basil
1/2 c parmaesan
1 1/2 c mozzarella

Cook pasta. Brown meat. Stir in spaghetti sauce. Drain pasta.  Mix in cream cheese, basil and Parmesan cheese. Spread 1/2 the meat on the bottom of the pan. Then pasta, then meat. Sprinkle with cheese. Bake at 375* for 45 minutes.

German Chocolate Bars

1 box of German Chocolate cake mix
2/3 c butter
1 c chocolate chips
1 can German Chocolate frosting
1/2 c milk
Place cake into bowl. Cut the butter into it until crumbly. Press 2 1/2 cups into a greased pan. Bake at 350* for 10 mins. Immediately sprinkle with chocolate chips. Drop frosting by tbsp over the chips. Stir milk into the rest of the crumbs. Drop mixture over the top. Bake for 25-30 mins. Refrigerate for 4 hours.

Mexican Chicken Penne

1 box penne pasta
2 c cubed cooked chicken
1 jar of salsa con queso dip
1/2 c milk

Cook pasta. Mix in chicken, queso, and milk.

Taco Biscut Bake

1 lb ground beef
2/3 c water
1 envelop taco seasoning
2 tube biscuts
1 can chili
1/2 c cheese

Brown beef. Then stir in water and seasoning. Bring to a boil. Cut biscuits in quarters. Layer them in the bottom of a 9X13 pan. Layer the meat, chili and cheese on top. Cook at 375* for 25 min.

Peppermint Pattie Cookies

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 24 to 26 small (1-1/2 inch) YORK Peppermint Patties 

1. Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
   
2. 2 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
   
3. 3 Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet.
   
4. 4 Bake 12 to 14 minutes or until cookie is set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Pasta Pie

1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes).  One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together.  When done, rinse in cold water and drain again.  Toss pasta with 1 Tablespoon olive oil to coat.  Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.  Add ground beef.  Cook, stirring occasionally until browned.  Add garlic, 1 teaspoon salt and pepper.  Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese.  Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.  Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.  Stuffing the meat into the holes is a weirdly satisfying task.  Enough said.

Place in a 400 degree oven for 15 minutes.  Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.  Remove from oven and let stand for 15 minutes.  Run a knife around the edge to loosen and then unmold. 

Cut into wedges and serve with any remaining meat sauce you might have.

Pizza Dough

• 3 1/2 to 4 cups flour, plus more for rolling
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.