Thursday, June 17, 2010

Sweet Summertime~

Hello~I hope you are all enjoying sweet summer times with your family!  I can't belive that we have moved past the middle of June already! My the time flys!  I've been busy here at home, working in the yard, sprucing up the porch for enjoying quiet summer evenings and still helping Joy at her new place.  I'm reading Laura Bush's book, "Spoken from the Heart" and enjoying it so much!  I've long admired and respected her.  The book is so revealing  into the lives of President Bush and Mrs. Bush, especially their relationship as husband and wife. If you have a chance to pick it up, I encourage you to read it!  ~ I know that it's still summer, but some mornings when I take Sug out, I can almost imagine the fall smell in the early morning air! So I've been burning some of my favorite fall candles early in the morning.
I have been using Claire Burke for as long as I can remember, my favorite fragrance is Apple Jack peel. It's such a great fall's actually getting harder and harder to find, but I love it! ~ I wanted to leave you with a recipe from my husband's Aunt Bev that I recently made.  This is a wonderful recipe for company, because it looks fancy, but it's so easy to make!
That's it for now~wishing you sweet summer days..hugs~Kathy

Stuffed Florintine Shells~
2 cups shredded mozzarella cheese

1/2 cup parmesan cheese
1/2 cup egg substitute
1/4 cup chopped parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon salt
2 cloves garlic, minced
2 (10 ounce) packages frozen spinach, thawed and dried
15 ounces ricotta cheese
24 large pasta shells
26 ounces spaghetti sauce
Cook pasta shells Preheat the oven to 350 degrees.

Combine mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
Spoon cheese mixture evenly into cooked shells.
Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
Bake at 350 degrees for 30 minutes.