Dinner Tonight - Stuffed Shells and Roasted Brussel Sprouts

For dinner tonight I am making stuffed (cheese) shells and Roasted Brussel Sprouts. I have also been busy baking for chanukah and trying out all my amazing products from Bakto Flavors (see more about that in my upcoming review). Enjoy!!!

1 box jumbo pasta shells cooked and drained according to directions

2 large containers ricotta cheese
2 large eggs
3 cloves garlic crushed
salt
pepper
dash of nutmeg

Combine all together and stuff pasta shells. Place 1 cup jarred marinara sauce in the bottom of a 9x13 pan. Place stuffed shells on top. Pour rest of jar of sauce on top and sprinkle with 1 bag 98 oz) shredded cheese. Bake for 45 minutes covered.

Brussel Sprouts:

2 tbs oil
1 tbs sesame oil
3 cloved garlic - crushed
1/2 tsp salt
1/2 tsp pepper
20 oz bag frozen brussel sprouts

Toss all together and roast in a 400 degree oven for 25-30 minutes.

Praline Crunch Toffee Bark:
40 saltine crackers
1 cup butter or margarine
1 cup brown sugar
1 bag chocolate/white chocolate chips
Betty Crocker Praline Crunch

Line the crackers on a greased cookie sheet. Met the margarine and sugar together and pour over crackers. Bake on 350 for 9 minutes. Take out of oven and sprinkle bag of chocolate chips on top. Put back in oven for an additional 2 minutes. Take out and immediately spread the chocolate out evenly over the crackers. Sprinkle with praline crunch and place in freezer. When hardened cut into shards.

I also tried out these chanukah cookies, that were featured in the Ami Magazine this past week, as a treat for my children. I could only find large chocolate coins so they kind of take over the cookie but other then that they came out cute.