See, I'm a real wife - I cook!

I hate to obnoxiously boast brag, but today I cooked not only one but two (edible) things. *tosses hair* My wifey abilities are through the roof, if I say so myself.... To put it in perspective, when my husband met me, I considered hot pockets a real dinner, ok? Luckily, he was not much better. He pretty much only sustained life on ramen and Bud Light.

So, today marks another successful cooking adventure to help bolster up my limited confidence!

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Ham & Shells Casserole

Ingredients:
1 package medium pasta shells
3 large onions, halved and sliced
1 tablespoon Crisco® Light Olive Oil
1 package (9 ounces) fresh spinach, torn
1 tablespoon minced fresh rosemary
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/4 teaspoon pepper
3-1/2 cups fat-free milk
1 cup part-skim ricotta cheese
1 cup (4 ounces) crumbled goat cheese
2 cups cubed fully cooked ham
1/3 cup grated Parmesan cheese

Directions: Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook and stir onions in oil for 15-20 minutes or until golden brown. Add spinach and rosemary; cook 1-2 minutes longer or until spinach is wilted. Meanwhile, in a large saucepan, melt butter. Stir in flour and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in ricotta and goat cheeses until blended. Drain pasta; place in a large bowl. Add the ham, onion mixture and sauce; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes

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Chocolate Peanut Butter Cup Cookies

Ingredients:
1 cup butter, softened
1/2 cup creamy peanut butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 package miniature peanut butter cups
DRIZZLE:
1 cup semisweet chocolate chips
1 tablespoon creamy peanut butter
1 teaspoon shortening

Directions: In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-1/4-in. balls. Press a miniature peanut butter cup into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.