Recipe: Make-Ahead Mexican Manicotti, Basil Cherry Tomatoes, Cinco de Mayo Bread (bread machine), Cinnamon Honey Fried Ice Cream

My husband asked why I have so many cookbooks and yet I seem to keep making the same things, so I have decided that I will start to dive into them and make at least one meal a week that is out of them and compeletly new. So, here it goes, they look and sounded soooo good I just have to try them and share with you too.

Mexican Manicotti-this recipe is make the night before version

1lb ground beef
1 can refried beans (16 oz)
2 1/2 t chili powder
1 1/2 t dried oregano
1 package manicotti shells (8 oz)
2 1/2 cups water
1 jar picante sauce (16 oz)
2 cups sour cream
1 cup shredded Monterey Jack or Mixican blend cheese
1/4 cup sliced green onions
sliced ripe black olives

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells and arrange in a greased 13"x9"x2" baking dish. Combine water and picante sauce and pour over shells. Cover and regrigerate overnight. Remove from fridg 30 mins before baking. Bake at 350 for 1 hour. Uncover and spoon on sour cream over the top and sprinkle with cheese, onions and olives. Bake 5-10 mins longer until cheese is melted.

Basil Cherry Tomatoes

3 pints cherry tomatoes, halved
1/2 cup chopped fresh basil
1 1/2 t olive oil
salt and pepper to taste

In a bowl combine the tomatoes, basil, oil, salt and pepper to taste.

Cinco de Mayo bread (bread machine)

1 cup water
3 cups white bread flour
1 T sugar
1 t salt
1 T olive oil
1 cup cornmeal
1/4 cup green chilies
1/2 T Jalapeno peppers
2 t cilantro
2 t yeast (fast rise or 3 t active dry)

Add ingredients into bread machine in order listed. Bake in regular or rapid bake cycle.

Cinnamon honey fried ice cream

1/2 cup finelly crushed cinnamon toast cereal
1 T honey
2 (1/2 cup each) scoops of vanilla ice cream
2 t honey, warmed

Combine cereal and honey. Roll one scoop of ice cream at a time until coated in the mix and then freeze 15-20 mins. Drizzle the warm honey over each scoop and serve.