Alica's Super Easy Super Tasty Pound Cake

1 c. unsalted butter (2 sticks)
3 c. sugar
3 c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
6 large eggs
1 c. heavy cream
2 tsp. vanilla

DO NOT PREHEAT OVEN!

Generously grease and flour bundt, tube, or loaf pan.

Sift together flour, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and sugar together until fluffy.

Add eggs, one at a time, being sure each is incorporated before adding the next.

Add about 1/3 of the flour mixture. Mix well.
Add about ½ the cream. Mix well.
Add about 1/3 of the flour mixture. Mix well.
Add the rest of the cream. Mix well.
Add the last of the flour. Mix well.

Add vanilla. Mix well.

Spread batter into pan.

Place in cold oven. Set temperature to 325. Bake 1 hour and 15 minutes.

 DO NOT OPEN DOOR DURING BAKING.

When done, remove from oven. Cool in pan for 15 minutes.

Stuffed Shells

 

(Picture is before the shells were baked)

1 box of large shell pasta

1 pound italian sausage (sweet, mild, spicy - whatever you like)

2 boxes frozen cut spinach (completely thawed)

1 medium onion, finely chopped

2 cloves garlic

1/2 c tomato sauce

1 can spaghetti sauce (any flavor you like)

16 oz ricotta cheese

1 large egg

3 c shredded mozzarella cheese

3/4 shredded parmesan cheese (NOT the green container of faux cheese)

Preheat oven to 400 degrees.
Spread the tomato sauce (or some of the spaghetti sauce) in the bottom of a 9 x 13 pan. This should just coat the bottom (so the shells won't stick). Fresh spinach leaves can be placed on top of the sauce, too, if you like - it looks pretty.
Prepare the shells until al dente (almost done, but not real floppy). Drain and set aside.
Wrap thawed spinach in scrupulously clean kitchen towel and wring out all liquid. Set aside.
Put olive oil in pan, add onion. Sweat onion for about 5 minutes. Add sausage. Break up sausage into small bits while browning. When sausage is just about done, add the garlic. You don't want to cook the garlic for a long time. When sausage is done, drain and set aside.
Mix ricotta and egg in a large bowl. Add sausage, spinach, and 2 cups of the mozzarella (save the other cup for the top).

Fill shells with the cheese, spinach and sausage mixture and place on tomato sauce (and fresh spinach if you used it) in the pan. Don't crowd the shells!
After all shells are full, pour spaghetti sauce over the top but don't drown them. You don't have to use the whole can of sauce.
Sprinkle with the rest of the mozzarella. Top with the fresh parmesan.
Bake for about 45 minutes till bubbly.
This recipe makes 2 9 x 13 pans of shells!