Spinach and Cheese Manicotti


  • 1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
  • 8 ounces shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 8 slices mozzarella cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 box (12 to 14 shells) manicotti noodles, uncooked
  • 3 to 4 cups marinara sauce
  • 8 ounces shredded mozzarella cheese


Preheat oven to 350 degrees F.  In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.  Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

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Peanut Butter Banana Smoothie


  • 2 bananas, broken into chunks
  • 2 cups milk
  • 1/2 cup peanut butter
  • 2 tablespoons honey, or to taste
  • 2 cups ice cubes


Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

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Dump Cake


  • 1 can crushed pineapple, with juice
  • 1 can cherry pie filling
  • ¾ cup chopped nuts
  • 1 box yellow cake mix (dry)
  • 1 stick butter


  1. Use a 9×12-inch pan, ungreased.
  2. Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
  3. Bake about 25 minutes at 350 degrees or until golden brown on top.
  4. Serve warm with vanilla ice cream.
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Cherry Betty


  • 2 cans of cherry pie filling
  • 1 box yellow cake mix
  • 1 cup diced pecan pieces
  • 2 tablespoons of cinnamon
  • 1 1/2 sticks of melted butter


Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It’s best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It’s a great example of teamwork. Place in the oven and bake at 350 for 30 – 45 minutes, until top is golden brown and entire dish is bubbly.

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Fruit Pie


Healthy Cafe


  • 1 Pillsbury™ Pet-Ritz® Frozen Deep Dish Pie Crust
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices)

Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.

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Double Chocolate Peanut Butter Muffins


  • 1/2 c. Silk Dark Chocolate Almondmilk
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 medium ripe bananas, peeled
  • 1/4 c. peanut butter
  • 2 c. rolled oats
  • 1/4 c. dark cocoa powder
  • 1/4 c.dark brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine salt
  • 3 T. mini chocolate chips


Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners. In blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base. Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.

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Cranberry Pistachio Biscotti


  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts


Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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