Pages

Wednesday, June 29, 2016

Ravioli and Baguette Bake

Yummy, quick and easy!

1/2 teaspoon onion
1 teaspoon olive oil
1/2 teaspoon garlic powder
1 jar (26oz) spaghetti sauce
1 pound of ravioli
1 1/4 cup water
French bread baguette slices
¼ cup butter, melted
house seasoning
1 cup mozzarella cheese, shredded
1/4 cup fresh grated parmesan cheese

Preheat oven to 400 degrees.
In large pot, heat olive oil over med high heat.
Add onion and garlic powders.
Stir in spaghetti sauce, ravioli and water.
Bring to a boil.
Meanwhile, cut French bread baguette into 12 slices, about ½ inch thick.
Coat bread in melted butter evenly.
Sprinkle with house seasoning (look on my site for the recipe).
Spoon half of the ravioli mixture into baking dish.
Top with mozzarella cheese and add remaining ravioli mixture on top of that.
Arrange bread slices that have been dredged in butter around edge of baking dish.
Press slightly into ravioli mix.
Grate fresh parmesan cheese over bread and ravioli.
Bake 15 minutes or until ravioli is heated through and bread is crisp and golden.
For an even crispier crust a few minutes under the broiler works amazing!

 
 
 

 

Thursday, June 23, 2016

Skillet Home Fries

I made these last night to go with our breakfast for dinner.  There is something so comforting about biscuits, scrambled eggs, bacon and potatoes!  I love that these potatoes are very low maintenance.  The hardest part about this dish is peeling and cutting the potatoes into cubes. 

I know that sometimes I get the impression that a dish this simple probably doesn't have much flavor but these "fries" are wonderful.  I absolutely love the taste of seasoned salt and it gives a little bit of color to a very plain looking skillet of taters.

1 1/2 lbs Russet potatoes (3-4 large potatoes)
4 tablespoons unsalted butter
1 seasoned salt 
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon onion powder
 
Peel potatoes.
Scrub and rinse the potatoes then pat dry using a kitchen towel.
Cut potatoes into cubes (trying to keep them all about the same size).
Place a large non-stick skillet over medium heat then add the butter.
When the butter is melted place potatoes in an even layer on the bottom of the skillet.
Cook for 10 minutes (only turn the potatoes twice during this time).
Season the potatoes with salt, pepper, garlic powder, onion and paprika.
Stir to coat the potatoes evenly with seasonings.
Cook for an additional 15-20 minutes until tender on the inside and crisp on the outside.
 
 
 

Wednesday, June 22, 2016

Menu for 6-20 to 6-26

Monday
B- Breakfast Bar
L- Sandwich
D- Italian Crescent Roll Pie (NR) and Pasta Salad

Tuesday
B- Cereal
L- Popcorn @ the movies...
D- Leftovers

Wednesday
B- Doughnuts
L- Popcorn Chicken
D- Scrambled Eggs, Bacon, Biscuits, Skillet Potatoes (NR)

Thursday
B- Muffins
L- Pizza Bites
D- Meatloaf, Green Bean Bundles, Twice Baked Potatoes and Rolls

Friday
B- Croissant Sandwich
L- Cheese and Crackers
D- ?

Saturday
B- Hash Brown Casserole
L- Tacos
D- Beef in Red Wine Sauce, Macaroni and Cheese, and Corn on Cob

Sunday
B- Cinnamon Rolls
L- Out
D- Leftovers

Sunday, June 12, 2016

Menu for 6-13 to 6-19

Monday
B- Chocolate Crescent
L- Egg Salad
D- Chicken and Waffles Casserole (NR)

Tuesday
B- Breakfast Bar
L- Sandwich
D- Burger Bowls (NR), Mexican Corn Salad (NR)

Wednesday
B- Muffins
L- Pizza Bites
D- Creamy Baked Asiago Chicken (NR), Scalloped Potatoes, and Green Beans

Thursday
B- Cereal
L- Cheese and Crackers
D- BBQ Beef Teriaki (NR) and Fried Rice

Friday
B- Doughnuts
L- ?
D- I am getting my wisdom teeth out so this will be a fend for yourself night!

Saturday
B- Cinnamon Bread
L- Caprese Calzones (NR)
D- ?

Sunday
B- Eggs Benedict Casserole (NR)
L- Creamy One Pot Shells and Beef (NR)
D- Leftovers

Friday, June 10, 2016

Marinated Mixed Vegetables

2 medium cucumbers, sliced
2 medium squash, sliced
1 medium onion, sliced into rings
1 cup cherry tomatoes, halved
MARINADE:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
In a small bowl, whisk all marinade ingredients until smooth.
Pour into a bag with veggies.
Seal bag, and turn several times to coat veggies.
Refrigerate for 1-2 hours.
Once the vegetables have marinated, remove from the bag and discard the marinade.
Heat a skillet to medium-high heat.
Toss and stir veggies occasionally in skillet until veggies are tender and browned, about 10 minutes. Serve veggies nice and warm.

Wednesday, June 8, 2016

Blueberry & Cinnamon Streusel Brunch Cake

I made this for our life group at church this past Sunday and about half was eaten (we had a small class that day and I doubled the recipe).  The next morning Phillip took the leftovers to work and there wasn't a single crumb left in the dish when he brought it back.

When you are making this keep in mind the batter is VERY thick.  It took myself and hubby to pour it into the glass baking dish.  I was a little worried when I first put it in the oven, but it turned out wonderfully, smelled amazing and was absolutely gorgeous!

2 cups flour
2-1/2 teaspoons baking powder
1/4 cup butter
1 egg
3/4 cup sugar
3/4 teaspoon salt
3/4 cup milk
One pint of blueberries

Blend all ingredients except blueberries (I use my Kitchen Aid mixer).
Beat one-half minute at medium speed (or one minute by hand).
Fold in blueberries.
Spread in greased and floured (I use spray) 8-inch square pan.

Next, make the topping by combining:
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter, softened
Mix  with fork until crumbly.
Spread topping over cake.
Bake at 375 degrees for 40-45 minutes or until light golden brown.




 
http://www.yourpartytunedup.com/blueberry-cinnamon-struesel-brunch-cake/

Monday, June 6, 2016

Menu for 6-6 to 6-12

Since school is out I can catch up on my blog. 
     With the hubby working 80+ hours per week, me starting a new job, and all the activities that
     the kiddos are involved in the last thing I was able to do was sit down and write... or even try
     new recipes. 
          I am excited to be able to get back on track for a couple of months and hopefully once
          school starts back I can continue to write since hubbies schedule will be a lot less stressful.

Monday
B- Cinnamon Rolls
L- Sandwiches
D- Out (Electricity kept going out so I couldn't cook)

Tuesday
B- Breakfast Bar
L- Pizza Bites
D- Lots of Finger Foods (I am having a book party and all the food is based on books)

Wednesday
B- Cereal
L- Egg Salad
D- ?

Thursday
B- Muffins
L- Hopefully Blue Mesa
D- Rainforest Café (we have a gift card!)

Friday
B- Great Wolf Lodge
L- Macaroni Grill or Cheesecake Factory
D- ?

Saturday
B- One Eyed Sailors
L- Cheeseburger Egg Rolls (NR)
D- Creamy Baked Asiago Chicken (NR), Scalloped Potatoes, and Green Beans

Sunday
B- Chocolate Chip Crescents
L- Crescent Wrapped Chicken Parmesan (NR)
D- Leftovers