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21.
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Cordless Cookie Press Use and Care Guide
20.
Three Cheese Stuffed Manicotti
Sauce
1 clove garlic, minced
1/4 cup chopped onion
1 Tablespoon olive oil
1 (16-1/2-oz.) can chopped tomatoes
1 (8-oz.) can tomato sauce
1 teaspoon sugar
1-1/2 teaspoons dried Italian seasoning
Filling
8 Manicotti shells
2 eggs, beaten
2 cups shredded mozzarella cheese
1-1/2 cups Ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup snipped fresh parsley
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1. Cook the Manicotti according to package direction. Drain and
rinse shells in cold water.
2. To make the sauce, cook the onion and garlic in hot olive oil
until tender. Add un-drained tomatoes, tomato sauce, and sugar
and dried Italian seasoning. Bring to a boil, reduce heat.
Simmer uncovered for 20-25 minutes, or until thick. Remove
from heat.
3. For the filling, stir together the eggs, half of the mozzarella
cheese, ricotta cheese, parmesan cheese, parsley, dried Italian
seasoning, and pepper.
4. Fill Cookie Maker Tube with filling. Add the Filler Tip and
fill manicotti.
5. Pour half of the sauce mixture into a 2-quart rectangular baking
dish. Arrange stuffed manicotti in the baking dish. Pour
remaining sauce over shells. Sprinkle remaining mozzarella
cheese on top.
6. Manicotti may be covered and chilled in the refrigerator for up
to 24 hours or bake in a 350°F oven for 35-40 minutes, or until
heated thought.
Yield: 8 stuffed manicotti
Cheese Crackers
1 cup butter, softened
2 cups all-purpose flour
1 teaspoon garlic powder
2 teaspoons sesame seeds
1/4 teaspoon cayenne pepper
dash salt
dash pepper
1 pound sharp white cheddar cheese, grated
1. Preheat oven to 350˚F.
2. Use an electric mixer to cream the butter until fluffy. Gradually
add the flour, garlic powder, sesame seeds, cayenne pepper, salt
and pepper mixing until well blended.
3. Add the cheese and mix well.
4. Fill the Cookie Maker Tube with the dough and select Cookie Disc
#10. Form the crackers on un-greased cookie sheets.
5. Bake for 12 to 15 minutes or until golden brown.
Yield: 9 to 10 dozen crackers
Strawberries with Cream Cheese Filling
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/4 cup lemon juice
1-1/2 Tablespoons fresh lemon zest
14 to 16 large strawberries
1. Wash strawberries and cut the top open, core center leaving part
of the fruit intact.
2. Use an electric mixer to cream the cream cheese, sugar, and
lemon juice and lemon zest until fluffy.
3. Fill the Cookie Maker with the filling and add the Filler Tip.
4. Squeeze cream cheese filling into each strawberry.
5. Sprinkle with powdered sugar and chill until read to serve.
Yield: 14 to 16 large strawberries