Blueberry Muffins

6 tablespoons (3 ounces) butter
3/4 cup (5 1/4 ounces) sugar
2 large eggs
2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 2 cups (about 1 pint) blueberries, either fresh or frozen, wild Maine berries preferred
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)

Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.

Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 25 to 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins.


from:  http://www.kingarthurflour.com/recipes/our-favorite-blueberry-muffins-recipe  (sent to me by Diane G)

Creamed Chicken and Corn Soup

Creamed Chicken and Corn Soup

from:  http://www.bhg.com/recipe/soups/creamed-chicken-and-corn-soup/

Ingredients
12 ounces skinless, boneless chicken thighs
1 26 ounce can condensed cream of chicken soup
1 14 3/4 ounce can cream-style corn
1 14 ounce can reduced-sodium chicken broth
1 cup chopped carrot (2 medium)
1 cup finely chopped onion (1 large)
1 cup frozen whole kernel corn
1/2 cup chopped celery (1 stalk)
1/2 cup water
2 slices bacon, crisp-cooked, drained, and crumbled

Directions
In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

Banana Sour Cream Bread

From:  all-recipes.com

Original recipe makes 4 - 7x3 inch loaves

INGREDIENTS:

1/4 cup white sugar 1 teaspoon ground cinnamon 3/4 cup butter 3 cups white sugar 3 eggs 6 very ripe bananas, mashed 1 (16 ounce) container sour cream

2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon salt 3 teaspoons baking soda 4 1/2 cups all-purpose flour 1 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2.	In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3.	Bake for 1 hour, until a toothpick inserted in center comes out clean.

SO GOOD!  I think Ben ate a whole loaf by himself!

• )

Sweet Beef (Korean Beef)

Sweet Beef (Korean Beef)
from:  http://elizabethbryant.blogspot.com/2010/05/korean-beef.html

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (I didn’t use)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Survey Says:  SO good!  Sean and I both really enjoyed this - it is really sweet.   Ethan didn’t like it, but I think the name turned him off of it, so I’m renaming it “Sweet Beef”  J

Snickerdoodle Bars

Snickerdoodle Bars
from: http://www.myownsweetthyme.com/2010/04/secret-to-soft-snickerdoodles.html

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife...

SURVEY SAYS:  So good!!! J

Cafe Rio Sweet Pork

Cafe Rio Sweet Pork

Oakton Ward Cookbook, page 110

3 lb pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar

Cook all ingredients except for the enchilada sauce and one cup of brown sugar in a crockpot on low for 6-8 hours.  Dump out the juice, shred the pork, and return to crockpot.  Then add the can of enchilada sauce and one cup of brown sugar and cook for one more hour.

SURVEY SAYS:  So good!!  This is definitely going to be made a lot at our house!  I put the meat into tortillas as enchiladas, but it can also be eaten with tacos or burritos.

Mushroom Risotto

Mushroom Risotto
from:  www.afamilyfeast.com

Ingredients

For preparing the mushrooms
• 1 8-ounce package crimini or baby bella mushrooms
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt
For preparing the Arborio rice
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• ½ large onion, finely diced (about 1 cup)
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 2 ½ cups chicken stock   I used one can of chicken broth (1/4 cup at a time)
• ¾ cup grated parmesan
• Salt and pepper to taste

Instructions

1. To prepare the mushrooms, clean the mushrooms by brushing them off (do not wash if possible) and cut into quarters (stems may be left on).
2. In a medium sauté pan, melt the 1 tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note – it’s important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming the mushrooms.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more – this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
3. To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
4. Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
5. Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock ¼ cup at a time – adding more just as most but not all of the liquid is absorbed before adding in more stock.)
6. Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
7. Remove from heat and cover – let sit for 5 minutes before serving.
8. Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto

SURVEY SAYS:  So so so GOOD!!  Definitely going to be making this again!  Had this as a side of our main dish.  Should double this for everyone to have seconds/leftovers.

Hearty Chicken and Noodle Casserole

Hearty Chicken and Noodle Casserole

Magazine Ad for Campbell’s

                 

1 can Campbell’s Cream of Mushroom Soup
½ cup milk
¼ tsp ground black pepper
¼ cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
½ cup shredded Cheddar cheese


1.  Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken, and noodles in 1 ½ qt casserole dish.

2.  Bake at 400º for 25 minutes or until hot.  Stir.

3.  Top with Cheddar cheese.


SURVEY SAYS:  Keeper!  Everyone really liked this recipe and it was SO EASY!  Definitely need to double it next time, though, as we ate all of it when I cooked it in the amounts above.

The World’s Best Chicken

The World’s Best Chicken

From:  "What's For Dinner, Mom?" Group

so easy to do this recipe...especially when you just don't know which chicken dish to make next!  Plus, these are staples we all have in our pantry!

1 pound boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon red wine vinegar
Salt & Pepper to taste
Rosemary for garnish (optional)

Preheat oven to 400 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 baking dish.
Season with salt and pepper.

Pour mustard mixture over chicken.
No need to marinate. I love that because I hate marinating/often forget to until it’s too late.
cover with foil and bake for about 30-40 minutes or until juices run clear.
Season with rosemary.

World’s Best Chocolate Chip Cookies

World’s Best Chocolate Chip Cookies

www.allrecipes.com

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water
½ teasoon salt
2 cups chocolate chips

1.  Preheat oven to 350º
2.  Mix butter, white sugar, brown sugar until smooth
3.  Beat in eggs one at a time, then stir in vanilla.
4.  Dissolve baking soda in hot water - add to batter, along with salt
5.  Stir in flour and chocolate chips
6.  Make into balls and put on pans
7.  Bake for about 10 minutes or until edges are nicely browned.


SURVEY SAYS:  SO GOOD and pretty easy to make, too!!!!  I recommend using parchment paper on the cookie sheets so that the bottom of the cookies don’t get burnt.

Lemon Pepper Chicken with Creamy Pasta

Lemon Pepper Chicken with Creamy Pasta

From the Recipe Shoebox.com

The ingredients:
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
salt and pepper
2 Tbs. olive oil, divided
3-4 garlic cloves, minced
1 Tbs. grated lemon zest
3 Tbs. fresh lemon juice (I used 1-1/2 lemons to get enough juice and zest)
1 lb. spaghetti noodles
1 cup ricotta cheese
1 cup grated Parmesan cheese
2 Tbs. finely chopped fresh parsley

Directions:
Pat chicken dry paper towel and season with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.  Cook chicken until well browned and almost cooked through, about 4-5 minutes on each side.  Transfer to cutting board and cover with foil.  Let rest 5 minutes, then slice crosswise into chunks.

Heat remaining oil in now empty skillet over medium heat until simmering.  Cook garlic and 3/4 teaspoon pepper until fragrant, about 30 seconds.

Add lemon juice and simmer, about 1 minute.  Add chicken  and any accumulated juices and cook an additional 3 minutes or until chicken is cooked through.

Meanwhile add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Drain the pasta in a colander over a bowl and reserve pasta water.  Return the drained pasta to the pot.

In a separate small bowl, combine ricotta, Parmesan, lemon zest, and 1/4 tsp. salt.  Add to the drained noodles.  Stir together.  Add chicken mixture, parsley, and 1/2 cup reserved pasta water, adding more pasta water as needed for moisture.  Season with salt and pepper to taste.  Serves 8.  Serve immediately with fresh, hot bread.  Enjoy!

SURVEY SAYS:  so good!!  Definitely a keeper!

Crock Pot Honey Sesame Chicken

From:  www.chef-in-training.com

2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

SURVEY SAYS:  So good!  Sean said this is one of his top 5 favorite recipes!  Above is the recipe doubled, which I recommend making, as I halved it and there was just enough for each of us to have one serving.

Baked Macaroni and Cheese

Baked Macaroni and Cheese

From the back of the Market Pantry Elbows Noodles

makes 4 main dish servings; Prep Time:  25 Minutes;  Total Time:  55 Minutes

1 ¾ cup elbow noodles
¼ + 1 tbsp. butter, divided
3 tbsp. flour
1 tsp dry mustard
1 tsp salt
2 ½ cups milk
8 oz shredded Cheddar Monterey Jack cheese blend (about 2 cups)
2 tbsp dry bread crumbs
2 tbsp grated Parmesan cheese


1.  Heat over to 375º.  Spray 1 ½ quart or 2 quart casserole dish with cooking spray.  Cook pasta according to directions; drain.

2.  In saucepan over medium heat melt ¼ cup butter; whisk in flour, mustard and salt.  Gradually whisk in milk.  Cook and stir until mixture thickens and begins to bubble.  Remove from heat.  Add shredded cheese; stir until melted.

3.  Combine sauce with macaroni in casserole.  In small bowl, melt remaining 1 tablespoon butter.  Combine with breadcrumbs and Parmesan cheese.  Sprinkle over top of macaroni.

4.  Bake 20 minutes or until crumb mixture is golden brown and edges are bubbly.  Let stand 10 minutes before serving.

**can also use American cheese from deli.

SURVEY SAYS:  Finally a homemade mac-n-cheese recipe that is a keeper!  Would definitely make more of the topping next time, though.

Mexi-Beef Casserole

Mexi-Beef Casserole

From "Sandra Lee Semi-Homemade:  The Complete Cookbook" - page 280

1.5 pounds lean ground beef

2 cans condensed tomato soup

1 bag (14 ounce) frozen corn with black beans I couldn't find frozen corn with black beans, so I just added a can of black beans

1 can diced tomatoes with chiles

1/2 cup frozen chopped onions I didn't use

1 packet fajita seasoning mix

2 cups shredded Mexican-cheese blend

some crushed tortilla chips

1.  Preheat oven to 375º

2.  In a large skillet, brown beef over medium-high heat; drain.

3.  Add all other ingredients and mix (soup, corn, black beans, tomatoes, onions, fajita seasoning)

4.  Bring to boil; remove from heat.  Put in casserole dish and top with cheese and crushed tortilla chips.

5.  Bake in preheated oven for 15 minutes or until bubbling and golden brown.

SURVEY SAYS:  Keeper!  This was really good and super easy to make!  Sour cream is really good with it.  Sean and I had seconds, and Ethan had thirds!  Good for when missonaries come over, too, since it made a lot.

Peanut Butter Dream Pie

Peanut Butter Dream Pie

From:  http://myfavoriterecipes-rejoice.blogspot.com/

4 oz. cream cheese, softened

1 cup powdered sugar

1/2 cup peanut butter

1 (8 oz.) carton Cool Whip, thawed

chopped peanuts, snickers, peanut butter cups, grated chocolate, etc. (optional)

1 baked pie shell (or substitute a graham cracker, or chocolate graham crust)

--Whip the cream cheese until fluffy and soft. Beat in sugar and peanut butter. Fold in Cool Whip. Put in a small baked pie shell and top with chopped peanuts or grated chocolate (or other), if desired.

SURVEY SAYS:  So good and super easy to make!  Very 'peanut buttery' though so if you don't like peanut butter, than you won't like this.  Sean loved it:)

Bacon Ranch Chicken (Crockpot)

Bacon Ranch Chicken 

From http://crockingirls.com/recipes/bacon-ranch-chicken/

Ingredients

• 4 Boneless skinless chicken breasts
• 2 Tablespoons of Real bacon bits
• 1 Teaspoon of Minced garlic
• 1 Package of Ranch dressing mix
• 1 Can of Cream of chicken soup
• 1 Cup of Sour cream
• Cooked egg noodles

Directions

1. Step One

   Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well.

2. Step Two

   Pour over chicken in the slow cooker.

3. Step Three

   Cook on high 3-4 hours.

4. Step Four

   I then shred the chicken and put back in the pot and then add the egg noodles; mix together
   
   
   
   SURVEY SAYS:  Keeper!  The boys gobbled this up!  I thought it was a little plain, but since the boys liked it so much, we will have it again:)

Spaghetti Carbonara

Spaghetti Carbonara

Eating Light Magazine; Spring 2012 Edition

1 lb Spaghetti
3 extra-large eggs
¼ cup chopped fresh flat-leaf parsley
¼ tsp. crushed red pepper flakes
2 tbsp. olive oil
4 oz. diced thick cut bacon
1 tbsp minced garlic
1/3 cup frozen peas, thawed
½ cup freshly grated parmesan cheese
Salt and pepper

1.  Heat large saucepot and cook spaghetti according to package directions.  Reserve the drained water.  Drain and return to pot.

2.  In small bowl, whisk together eggs, parsley, red pepper flakes, and salt

3.  In a large, deep skillet on medium, heat oil.  Add bacon and cook until lightly browned, stirring frequently.  Add garlic and ½ teaspoon freshly ground black pepper, and cook 1 minute, then reduce heat to medium-low.

4.  Add drained pasta, egg mixture, and peas, plus ½ cup of the reserved pasta cooking water to the skillet with the bacon.  Stir and cook 1 to 2 minutes, adding more pasta cooking water if necessary, until sauce has creamy consistency.  Add Parmesan; toss; serve immediately.

SURVEY SAYS:  Definitely a keeper!  This is so easy to make and really, really good!!

Broccoli Cheddar Soup - Panera Style

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

SURVEY SAYS:  Keeper- but next time definitely only use half the amount of carrots and more broccoli. Sean and Ethan helped me make this one, so it was fun to have family time while making it:)

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

From  Our Best Bites: Mormon Moms in the Kitchen

2 cups low-fat milk
1/3 cup (3 ounces) low-fat cream cheese
2 tablespoons flour
1 teaspoon salt
1 tablespoon water
3 garlic cloves, minced
1 cup freshly grated Parmesan Cheese (best if you grate it yourself, as pregrated is too dry and the sauce will be lumpy)

1.  In a blender, blend milk, cream cheese, flour, and salt until smooth and set aside

2.  In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.

3.  Add the milk mixture ot the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.

4.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.

5.  Allow the sauce ot stand for at least 10 minutes before using.  It will continue to thicken upon standing.

6.  Serve immediately.  Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.


FREEZER INSTRUCTIONS:  After step three, transfer the mixture to an 8x8 inch disposable aluminum baking pan.  Sprinkle with cheese and cover tightly with aluminum foil.  Freeze for up to 3 months.  When ready to cook, preheat the oven to 400º and bake, covered, for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly.

SURVEY SAYS:  So good!  It is light so you don't feel weighed down afterwards. It does take a lot of stirring, though, so it makes it hard to work on other parts of the meal at the same time.. unless you recruit a helpful kiddo:)

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

From Sandra Lee Semi-Homemade: The Complete Cookbook

12 lasagna noodles
1 container (15 oz) ricotta cheese
1 egg, lightly beaten
1 tablespoon Italian dressing
1 tablespoon crushed garlic
1 tablespoon chopped fresh parsley
1 jar (24 oz) marinara sauce
2 cups shredded rotisserie chicken (I used Purdue chicken strips that were pre-cooked)
2 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

1.  Preheat oven to 350º.  In a large pot of boiling salted water, cook lasagna noodles for 8 minutes.  Drain and rinse with cold water to stop cooking; drain again. Set aside.

2.  In a medium bowl, stir together ricotta cheese, beaten egg, Italian seasoning, garlic, and parsley.

3.  Spread ½ cup of the marinara sauce in a 9x13 baking dish.  Spread each lasagna noodle with 2 tablespoons of ricotta cheese mixture; sprinkle each with 3 tablespoons of mozzarella cheese.  Roll up filled noodles and place, seam sides down, in prepared baking dish.  Spoon the remaining marinara sauce over roll-ups.

4.  Cover with foil.  Bake in preheated oven for 35 minutes.  Remove foil; sprinkle with Parmesan cheese.  Bake for 10 minutes more.  Serve hot.

SURVEY SAYS:  So good!  Everyone really liked this recipe; although it takes some time to prepare it.