Ziti

Baked Ziti (2 - 8x8 casseroles)
1lb cottage cheese
2 eggs, beaten
3oz + 1-1/2C Parmesan cheese
1/2C onion, chopped
28oz tomato sauce
1lb ziti
8oz mozzarella
20oz italian sausage
5 garlic cloves, pressed
1T olive oil
15oz diced tomatoes
1/2C + 2T basil
1C whole milk
1tsp oregano
1tsp sugar
3/4tsp cornstarch
salt & pepper

Whisk cottage cheese, eggs, & 1C Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil, cook pasta until it begins to soften but is not yet cooked through, 5-7m. Drain the pasta.

Heat olive oil in a skillet over medium heat. Cook meat until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and meat is completely browned. Add tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10m. Off the heat, stir in 1/2C basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and milk. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1-1/2C of the tomato sauce and 3/4C mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Split the pasta into 2 foil-lined 8x8 baking dishes and spread the remaining tomato sauce evenly over the tops. Sprinkle the remaining cheeses over the tops.

Apple Cake with Praline Frosting

Taste of home.com

 Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 cups sugar, divided
• 4 eggs
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups chopped peeled tart apples
• 1 cup shredded carrots
• 1/2 cup chopped pecans
• PRALINE ICING:
• 1/2 cup packed brown sugar
• 1/4 cup butter, cubed
• 2 tablespoons 2% milk
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans, toasted

Directions

• In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
• In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
• Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
• Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.  Yield: 12 servings.

Buttermilk Cornbread

Buttermilk Cornbread

1/2 C Butter, melted, cooled
1/2 C Sugar
2 Eggs
1 C Buttermilk
1/2 t Baking Soda
1 C Cornmeal
1 C Flour
1/2 t Salt

Preheat oven to 375. Spray 8x8 pan with Pam.
Mix cornmeal and buttermilk together and let it sit for 5 minutes. Add remaining ingredients. Mix well. Pour into prepared pan. Bake for 30-40minutes or until toothpick comes out clean. Can be doubled into a 11 by 17 pan baked for 30min.