1 pound ground beef
1 pkg (25oz) frozen cheese ravioli
1 jar (1lb 10oz) spaghetti sauce
2 cups shredded mozzarella cheese
2 cups shredded colby jack cheese
Brown ground beef, drain grease. Stir in spaghetti sauce. Spread 1/3 of sauce in bottom of 9x13 baking dish. Arrange 1/2 of the ravioli over the sauce. Sprikle with 1 cup of each cheese. Do a layer with another 1/3 of sauce, than rest of ravioli, rest of cheese, and finish with rest of sauce. Cover with foil. Bake at 450 degrees for 30 minutes.
This was awesome! Even Devon liked it. When I was browning the beef, I added some garlic and when we served it, we sprinkled parmesan cheese on top. We served the ravioli with garlic bread and salad. A quick and easy supper. Got the recipe from allrecipes.com
Friday, March 4, 2011
Saturday, November 7, 2009
Caramel Apple Bars
1/2 c cold butter
1 pouch oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
1 jar (12.25 oz) caramel topping
1/4 c flour
Heat oven to 350 degrees. In large bowl, cut butter into cookie mix. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups of cookie mixture. Press remaining mixture into bottom of greased 9x13 pan. Bake 15 minutes. Sprinkle apples evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture on top. Bake 30 minutes until golden brown and somewhat firm. Cool completely.
My friend Judy brought this recipe over a couple of weeks ago to try and it was heavenly. In the last two weeks, I have made it 3 times. It is quick and easy to make. Everyone that has tried it wants the recipe, so I decided I better put it on my blog. And now that Judy is coming over again on Thursday nights, we will be trying a lot of different recipes. So, hopefully you won't have to wait 5 months for the next post!!!
1 pouch oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
1 jar (12.25 oz) caramel topping
1/4 c flour
Heat oven to 350 degrees. In large bowl, cut butter into cookie mix. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups of cookie mixture. Press remaining mixture into bottom of greased 9x13 pan. Bake 15 minutes. Sprinkle apples evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture on top. Bake 30 minutes until golden brown and somewhat firm. Cool completely.
My friend Judy brought this recipe over a couple of weeks ago to try and it was heavenly. In the last two weeks, I have made it 3 times. It is quick and easy to make. Everyone that has tried it wants the recipe, so I decided I better put it on my blog. And now that Judy is coming over again on Thursday nights, we will be trying a lot of different recipes. So, hopefully you won't have to wait 5 months for the next post!!!
Friday, May 15, 2009
Cookies 'N Cream Pudding
8 Oreo cookies
1 pkg (3.4 oz) vanilla instant pudding
2 cups cold milk
3/4 cup thawed cool whip, divided
Break 1 cookie into 4 pieces, reserve for garnish. Crush remaining cookies. Beat pudding mix and milk with whisk 2 minutes. Stir in crushed cookies and 1/2 cup cool whip. Spoon into 4 dessert dishes; top with remaining cool whip and reserved cookie pieces.
Sorry that I have neglected by blog for so long. My friend Judy found this recipe at kraftfoods.com and we made it last week. It is so easy and simple and very tasty. This would be a good recipe to get the kids involved in, becuase they could crush the cookies.
1 pkg (3.4 oz) vanilla instant pudding
2 cups cold milk
3/4 cup thawed cool whip, divided
Break 1 cookie into 4 pieces, reserve for garnish. Crush remaining cookies. Beat pudding mix and milk with whisk 2 minutes. Stir in crushed cookies and 1/2 cup cool whip. Spoon into 4 dessert dishes; top with remaining cool whip and reserved cookie pieces.
Sorry that I have neglected by blog for so long. My friend Judy found this recipe at kraftfoods.com and we made it last week. It is so easy and simple and very tasty. This would be a good recipe to get the kids involved in, becuase they could crush the cookies.
Tuesday, March 31, 2009
One dish chicken and stuffing
1 ¼ cups boiling water
4 T butter or margarine, melted
4 cups herb seasoned stuffing
6 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR tsp. dried parsley flakes
PREPARE stuffing according to pkg. directions.
SPOON stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing.
MIX soup, milk and parsley. Pour over chicken.
COVER . Bake at 400°F. for 30 min. or until done.
I love this recipe because it is quick and easy. For the stuffing mix, I just buy a box of stove top stuffing and prepare as stated on box. I have made this several times. I think the next time I make it, I might put some vegetables in the pan.
4 T butter or margarine, melted
4 cups herb seasoned stuffing
6 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR tsp. dried parsley flakes
PREPARE stuffing according to pkg. directions.
SPOON stuffing across center of 3-qt. shallow baking dish. Place chicken on each side of stuffing.
MIX soup, milk and parsley. Pour over chicken.
COVER . Bake at 400°F. for 30 min. or until done.
I love this recipe because it is quick and easy. For the stuffing mix, I just buy a box of stove top stuffing and prepare as stated on box. I have made this several times. I think the next time I make it, I might put some vegetables in the pan.
Saturday, March 14, 2009
Chicken & Biscuits
1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16oz) mixed vegetables, thawed
1 cup shredded cheese
1 cup all-purpose baking mix (like Bisquick)
3 tbsp milk
Mix soup and 1/2 cup sour cream, stir in chicken, vegetables and cheese, place in 8x8 baking dish. Mix baking mix, remaining sour cream and milk until mixture forms stiff dough. Spoon into 6 mounds over chicken mixture. Bake at 375 degrees for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
I have made this several times and I LOVE it. It's great. I make no variations to the recipe. I got it out of the Food and Family magazine.
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16oz) mixed vegetables, thawed
1 cup shredded cheese
1 cup all-purpose baking mix (like Bisquick)
3 tbsp milk
Mix soup and 1/2 cup sour cream, stir in chicken, vegetables and cheese, place in 8x8 baking dish. Mix baking mix, remaining sour cream and milk until mixture forms stiff dough. Spoon into 6 mounds over chicken mixture. Bake at 375 degrees for 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.
I have made this several times and I LOVE it. It's great. I make no variations to the recipe. I got it out of the Food and Family magazine.
Tuesday, March 3, 2009
Baked Macaroni and Cheese
16 oz penne pasta, cooked and drained
1/2 c butter
1/3 c flour
2 c milk
3 c shredded cheddar cheese (reserve one cup for topping)
1 small container small-curd cottage cheese
2 eggs
1 tsp salt
1/4 c dry bread crumbs
Melt butter over low heat, whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk, cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in 2 cups cheese and next 3 ingredients. Pour over pasta. Spoon mixture into a lightly greased 13x9 baking dish. Top iwth remaining cheese. Sprinkle bread crumbs on top. Bake at 350 degrees for 25 minutes.
This is the best baked mac and cheese that I have ever made. It was really good. My husband loved it, he said the only thing he would change is the type of noodles because I have a lot of recipes that I use penne pasta in. I guess he wants a bit of variety. The next time I make this, I will not use quite so many noodles, I thought it was a tad dry. Other than that, I wouldn't change a thing.
1/2 c butter
1/3 c flour
2 c milk
3 c shredded cheddar cheese (reserve one cup for topping)
1 small container small-curd cottage cheese
2 eggs
1 tsp salt
1/4 c dry bread crumbs
Melt butter over low heat, whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk, cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in 2 cups cheese and next 3 ingredients. Pour over pasta. Spoon mixture into a lightly greased 13x9 baking dish. Top iwth remaining cheese. Sprinkle bread crumbs on top. Bake at 350 degrees for 25 minutes.
This is the best baked mac and cheese that I have ever made. It was really good. My husband loved it, he said the only thing he would change is the type of noodles because I have a lot of recipes that I use penne pasta in. I guess he wants a bit of variety. The next time I make this, I will not use quite so many noodles, I thought it was a tad dry. Other than that, I wouldn't change a thing.
Monday, February 23, 2009
Bacon Cheese Spread
16 oz sour cream
1 envelope Hidden Valley Ranch dip
2.5 oz fully cooked bacon pieces
2 cups finely shredded Colby Jack cheese
crackers
Mix sour cream an ranch dip together. Add bacon pieces and cheese. Stir until mixed throughly. Chill at least one hour before serving with crackers.
This is my all-time favorite dip for crackers. It it so good and tasty. I have also cooked my own bacon (about 1/2 pound) until crispy and then crumble, instead of buying pre-cooked bacon.
1 envelope Hidden Valley Ranch dip
2.5 oz fully cooked bacon pieces
2 cups finely shredded Colby Jack cheese
crackers
Mix sour cream an ranch dip together. Add bacon pieces and cheese. Stir until mixed throughly. Chill at least one hour before serving with crackers.
This is my all-time favorite dip for crackers. It it so good and tasty. I have also cooked my own bacon (about 1/2 pound) until crispy and then crumble, instead of buying pre-cooked bacon.
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