You know I love a contest!

I love a contest as much as the next gal.. I love getting stuff for free.. But then again, I love to give goodies away too!

So, as I was Twittering along this morning up on my timeline I came across a tweet from JavaCupcake announcing a contest (Yay!) She’s giving away some homemade goodies from a few of her fellow bloggers (Yay again! I love homemade goodies! Which reminds me, I really have to blog about the last Lemming Central box)

here are the details of Java Cupcake’s contest:

This giveaway features homemade creations from FOUR talented women who have handcrafted their unique, original products just for this event! Nowhere else will you find a giveaway like this!!


Tell your friends!! Spread the news!!! The "Spring Java Cupcake Collaboration Giveaway" is here!

Here are the prizes for one lucky winner:

Click on the image for details :)

So join in the fun, Follow the ladies on twitter and while you're at it... follow me too :)

Spinach Stuffed Shells

I really hate it when I made a great tasting and great looking dinner, I go and get the camera all ready.. and BEEP.. the battery is dead.. Damn!

This is so amazingly delicious and good for you (well.. Kinda, Spinach is good, right ;) )

Ingredients



TOMATO SAUCE

2 tablespoons olive oil
1 onion, chopped
2 (28 ounce) cans crushed tomatoes
2 garlic cloves, finely chopped
1 dash crushed red pepper flakes
salt & pepper

SHELLS AND STUFFING

1 (12 ounce) package jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed & cooked
1 lb ricotta cheese
2 eggs, slightly beaten
salt
ground black pepper
1 cup grated parmesan cheese (optional) or romano cheese (optional)
1 dash nutmeg (optional)
1 cup shredded mozzarella cheese

Directions

For the sauce
Using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to taste. Bring to a boil, then simmer for 30 minutes.

For the shells
Heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while stirring occasionally until tender (about 15 minutes).

Drain and transfer to cold water.

In a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup Parmesan cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.

Easter Pastiera

This is my favorite Easter recipe and like lots of authentic regional desserts this one has a story. The legend of the Pastiera is that Queen Mariateresa d’Austria, wife of Ferdinando II of Borbonè, had a nickname "the queen who never smiled". One day her husband, who was outgoing and loved eating, convinced her to try a new recipe. As soon as she tried her first piece of pastiera she couldn’t resist smiling, and at this piont her husband shouted: "I’ll have to wait next Easter to see my wife smiling again!"

This recipe is a little different from the one I grew up with as it doesn't have a crust, I never liked the pastry around the creamy filling and always left the remnants on my plate.. this one leaves nothing to be spared :) Plus, it's not sickeningly sweet (and after all that candy, you want something refreshing ;) )


Pastera

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
unsalted butter, for pan
all-purpose flour, for pan
3 lbs fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
3 large eggs, plus
3 large egg yolks, lightly beaten
confectioners' sugar, for dusting

Strawberry or Raspberry sauce

1 pint fresh strawberries or raspberries
2 tablespoons sugar
2 teaspoons fresh lemon juice

Directions:
1. Bring milk to a boil in a large sauce pan over medium high heat.
2. Stir in rice, cinnamon, salt and vanilla bean.
3. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
4. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
5. Discard vanilla bean.
6. Preheat oven to 350̊F degrees.
7. Butter and flour an 8-inch springform pan.
8. In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
9. Pour into prepared pan.
10. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
11. Transfer pan to cooling rack.
12. When cake has cooled completely, run a knife around edge to loosen.
13. Gently remove ring; transfer cake to a serving plate.
14. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.

Sauce:.
1. Combine all ingredients in a medium nonreactive saucepan.
2. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
3. Serve warm or at room temperature.

Save a ton with Direct Buy

DirectBuy.com, the #1 way to buy direct for your home. Discover how you can purchase home furnishings and appliances directly from the manufacturer.

There are Direct Buy showrooms all over the USA!

Dinner for 2, less than $5!

bag of Frozen Broccoli Florets: $1.50
Box of Angel Hair: $1
Garlic (sleeve of 10 heads) $1.00
salt, pepper & 2Tbs olive oil

Preheat oven to 350°f

Peel and smash 3 cloves of garlic

pour bag of frozen broccoli out onto a foil lined baking sheet

pull apart smashed garlic and sprinkle it around the top of the broccoli

Roast in the oven for 20 minutes.

While the broccoli and garlic are in the oven put on a pot of water to boil

Cook pasta according to box directions

drain pasta and toss it back into the pot with the oil

Stir to coat the pasta with the oil

add broccoli and garlic, stirring to combine

Cover and let sit for 5 minutes to let the flavors combine with the pasta.

Enjoy!