Baked Ravioli PDF Print E-mail
Wednesday, 02 December 2009 22:37

I realize that it has been quite a while since I have done a recipe post. I have actually taken pictures of food as I am making it in hopes of blogging them, but life, laziness and procrastination have all taken over. Shocker.

But guess what? I have a new recipe for you this morning! And if I can get my act together, I will have one for you next week as well! :)

Today's recipe is Baked Ravioli. My husband practically lived off of Chef Boyardee Ravioli for YEARS. Soon after we good married we stopped buying Mr. Boyardee and my poor hubby started missing his ravioli fix. Seeing as how he was out of the canned ravioli phase I decided to try baked ravioli. And boy howdy am I glad I did. Everyone in my family loves it. Its an easy meal and it happens to be one of the few meals Zachariah will eat! Talk about a win win scenario.

Ok
! Lets get down to business.



Here are the ingredients. All three of them. You need a bag of frozen ravioli, a jar of marinara sauce and shredded mozzarella cheese. Talk about a simple meal!

(FYI: Our ravioli is stuffed with cheese. I have only found it at Wal Mart, but if you want beef stuffed ravioli I am sure you can find that at most grocery stores)





Cover the bottom of a 9x13 dish with marinara sauce. Don't coat it completely, just put enough sauce down so the ravioli wont stick to the pan. Then lay one layer of frozen ravioli pockets on top of the sauce.

Cover the layer ravioli pockets with sauce and then top it with about half of your mozzarella cheese.

Then start over! Place frozen ravioli on top of the cheese, then cover in sauce and put more cheese.





This is the frozen finished product. Oh, and feel free to sprinkle some Parmesan cheese on top of the last layer. It adds a nice somethin somethin to the ravioli. :)





Once the oven has preheated to 400 degrees, cover the pan in foil and let it cook for 30 minutes.





After about 30 minutes, take the foil off and cook it for another 10 or 15 minutes. I usually take it out after 10, but if it looks soupy and it isn't starting to burn go ahead and leave it in for a little bit longer.





Wala! The finished product! Does that not look delicious? Serve this with Italian bread and a salad and you will be set!

Typing this post has made me really hungry, so I am off to find some food. I hope you enjoy the recipe! Let me know how you like it! :)


Baked Ravioli

Ingredients:
Bag of frozen ravioli
1 jar of marinara sauce
2 cups of mozzarella cheese

Directions: Heat oven to 400°F. Spray bottom and sides of a 9x13 rectangular baking dish with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

 
Peanut Butter Fudge PDF Print E-mail
Tuesday, 06 October 2009 13:02

I made my first ever batch of fudge this weekend. Peanut butter fudge to be exact. It was/is heavenly!! It was super easy and oh so yummy, so I thought I would share the recipe with you guys. It is Bakerella's recipe, so you know its going to be good! :)

Peanut Butter Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 tsp vanilla
6 oz package semi sweet chocolate pieces
7 oz. jar Marshmallow Creme (I like Kraft)
1/2 cup peanut butter

1. Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup evaporated milk in a medium pot.
2. Bring to full rolling boil, stirring constantly.
3. Reduce heat to medium and continue boiling for 4 minutes, stirring constantly to prevent scorching.
4. Remove from heat and stir in chocolate pieces until melted.
5. Add 1 cup (1/2 jar) marshmallow creme and 1/2 teaspoon vanilla. Beat until well blended.
6. Pour into greased 13 X 9 pan.

Repeat with remaining ingredients substituting peanut butter for the chocolate. Spread the peanut butter mixture over the chocolate.

Cool at room temperature and cut into squares.



Just in case you needed a visual... here is my chocolate layer of the fudge. It looks very runny, and that had me worried. But it turned out just fine. Just try to avoid having to many craters in there.



And here is the peanut butter layer on top of the chocolate layer!

Whatever you do, do NOT put them in the fridge until you have already cut them into bars. It is ridiculously difficult to cut these suckers after they have been refrigerated. I needed a pick axe or something. Sheesh.




And here they are! Next time I may use a different baking dish to try and get some thicker pieces, but I am going to have to play around with that. Overall I was very pleased with my fudge making experience. If you give this recipe a try, let me know how it turns out! :)


 
Broccoli Casserole PDF Print E-mail
Friday, 07 August 2009 22:16

I do not like broccoli. I do not like it, Sam you see.

That being said, my mother in law makes a superb broccoli casserole. So superb, in fact, that I got the recipe from her a couple years ago and I make it about once a week at our house. It is one of the only veggies Zachariah will eat on a regular basis. He will get seconds and thirds of this stuff. Its fabulous. Seeing as how my family loves it so much, I thought I would share the super simple recipe with you. You know, just in case you wanted to try it. :)




First, the ingredients. You will need some broccoli, mayo, cream of chicken soup, shredded cheddar cheese (sharp), eggs and Ritz crackers.





First, cook the broccoli according to the packaged directions. Drain really well, then set it aside. We will use this in just a little bit. (You need a 16 ounce bag of broccoli. Winn Dixie carries the PERFECT size bag for this. Other stores may have a 16 ounce bag as well, but I have yet to find it.)





In a decent sized bowl, combine two eggs, a can of cream of chicken soup, and a cup of mayo.





If you have a cute and eager helper nipping at your heels, you can have him stir it for you.





Don't forget to shout, "Keep the spatula over the bowl. OVER the bowl!" a few times. When that doesn't work, just try and will the spatula not to drip all over the counter.





After you accept the fact that your "little helper" is going to make a complete mess of your kitchen, take your cooked broccoli and throw it into the bowl.





Then have your cute little helper pour in one and a half cups of shredded cheese.





We do it in half cup doses. That way he gets to do it three times and feels like he is being more helpful. But you may feel free to measure it all out at once. And then let me live vicariously through you.





Now stir in the broccoli and cheese into your mixture.





Now is where the phrase "Keep the spatula over the bowl!" comes in handy again.





Whew. That was a close one.





Once you have successfully mixed all of your ingredients, pour it into a 9x13 casserole dish (or something similar).





Remember the Ritz crackers? Well now you need to pull out one sleeve from the box and crush them up. (I recommend the Honey Ritz. It adds a touch of sweetness to the casserole. It's delish. But you can always go the plain Ritz cracker route. There is no shame in that.)

You can do this one of two ways. 1) Put a few in your hand at a time and crush them up, sprinkling them across the casserole as you go, or 2) put them in a bag and smash them.





Since I had a willing helper, we went with option number two.





My "willing helper" got a little bored and decided to try a new technique. Rolling the crackers with his stomach, or the steam roller effect. I don't recommend it.





That's better... back to the hitting. Geeze. It sure is hard to find good help around here.





Ok! After you have crumbled all the crackers, sprinkle them all over the top of the casserole. Note: these may look like they are already golden brown from being in the oven, but do not be deceived. I used whole wheat Ritz crackers, and they are just naturally a darker color.





While we are on the subject of whole wheat Ritz crackers, let me give you a piece of advice. If your spouse does not like things made with whole wheat, do not, I repeat, do NOT try to trick them into eating them. They will not be fooled! But I don't speak from experience or anything. This might have happened to a friend of mine.

Ahem.





After it cooks for about 25 min. you may dig in! You know, after it cools off a bit. Try to resist. Often times I cant help myself and eat a chunk soon after its out of the oven. But its quite painful, so I recommend waiting a short while.

And that's it folks! Below are the ingredients and directions without all the blabber. Go try it. You will not be disappointed. Scouts honor.

Mother in Law's Broccoli Casserole

16 oz package of chopped broccoli
2 eggs
1 can of cream of chicken soup
1 cup of mayo
1 1/2 cup of grated sharp cheddar cheese
1 sleeve of Ritz crackers

Preheat oven to 350 Cook broccoli, drain well Combine all ingredients together (except Ritz) and pour into 9x13 casserole dish. Crumble crackers on top Bake for 25 min. or until crackers are golden brown

 
Zucchini Fritters PDF Print E-mail
Friday, 08 August 2008 12:04

Since Zachariah is eating nothing but table foods, I have had to be a bit creative. I don't want to feed him fruit and yogurt for the rest of his life... so I am forced to actually use my noodle. Here is one of mine and Z's favorites. I call them Zucchini Fritters. My mom made them all the time when I was growing up and they are yummy! I don't even necessarily like zucchini, so if you are not a veggie fan, no worries. You can hardly taste it. Here ya go!

Zucchini
Fritters
1 1/2 cups of self-rising flour
1 cup of shredded cheese
1 cup of milk
1 cup of shredded zucchini (one medium sized zucchini)
1 egg
1/2 teaspoon of onion powder
A couple shakes of garlic powder  

Preheat oven to 375. Mix up all ingredients and spoon into muffin pan. Bake for 20 minutes (or until lightly golden on top). Makes about 18 fritters... depending on how full you get the muffin cups.

Note: -If you want to change it up a bit, you can add a cup of squash, or carrots or some other veggie along with the Zucchini (Zachariah likes squash and zucchini in his). - These are really easy to freeze. I freeze half of them so that I don't have to bake them as often.

Enjoy! Let me know if you make them and what kinof veggies you use!

 
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