They were all so yummy!
I also made Banana Bread because the bananas needed to be used.
I haven't tried it yet but it smelled delicious.
If you want the recipes just click on the name of the dish.
Thursday, June 14, 2012
Dinner success!
Last night for dinner I made 3 new dishes. I made melt in your mouth Chicken, Creamy Cheesy Potatoes, and Gooey Chocolate Skillet Cake.
They were all so yummy!
I also made Banana Bread because the bananas needed to be used.
I haven't tried it yet but it smelled delicious.
If you want the recipes just click on the name of the dish.
They were all so yummy!
I also made Banana Bread because the bananas needed to be used.
I haven't tried it yet but it smelled delicious.
If you want the recipes just click on the name of the dish.
Wednesday, June 6, 2012
WOW, it's been a while since I have taken the time to sit down and blog. I have made some very yummy dishes since. I am going to list them and you can click on the name of the dish to get to the recipe. Hope you enjoy some of the things we have enjoyed.
Mac and Cheese
Enfrijoladas
Flour Tortillas
Taco Bake
Mexican Stuffed Shells
Ravioli Bake
Baked Spaghetti
Santa Fe Enchiladas
The Santa Fe Enchiladas, the Enfrijoladas, the Taco Bake, and the Mexican Stuffed Shells are among our favorites.
With a couple of the recipes I am going to do some different things next time I make them or have done the second time around. Here they are:
Mexican Stuffed Shells
I add corn to the meat mixture
Bake Ravioli
I make it a little more simple. I use spaghetti sauce, frozen cheese ravioli, and Italian blend cheeses, 1/2 sausage, 1/2 burger.
Enfrijoladas
You could use beef, chicken or beans. But I used shredded chicken with taco seasoning as a filler with the cheese.
Baked Spaghetti
This is a little dry, it needs more sauce than I used the first time around.
Hope you try one my favs soon and enjoy it as much as we have.
Mac and Cheese
Enfrijoladas
Flour Tortillas
Taco Bake
Mexican Stuffed Shells
Ravioli Bake
Baked Spaghetti
Santa Fe Enchiladas
The Santa Fe Enchiladas, the Enfrijoladas, the Taco Bake, and the Mexican Stuffed Shells are among our favorites.
With a couple of the recipes I am going to do some different things next time I make them or have done the second time around. Here they are:
Mexican Stuffed Shells
I add corn to the meat mixture
Bake Ravioli
I make it a little more simple. I use spaghetti sauce, frozen cheese ravioli, and Italian blend cheeses, 1/2 sausage, 1/2 burger.
Enfrijoladas
You could use beef, chicken or beans. But I used shredded chicken with taco seasoning as a filler with the cheese.
Baked Spaghetti
This is a little dry, it needs more sauce than I used the first time around.
Hope you try one my favs soon and enjoy it as much as we have.
Tuesday, March 20, 2012
Update of the past week of cooking.
Okay so I am starting to feel a little better so I figured I should catch up on my blogging. I have made several new things in the past week. I have made Mexican Stuffed Shells, Pasta Pie, and Kentucky Pie.
Eli made Cheddar and Ale Soup with Bacon and Potato, Bacon and Cheddar Scones and Irish Beef Stew.
If you click on the name of each dish it will take you to the recipe.
We really did not care for the Cheddar and Ale soup.
All the rest of the recipes are so good. The Mexican stuffed shells were so good. The filling for them was outstanding, I added some corn to it. Actually tomorrow night I am making the filling and I am going to bake it on Nacho Chips.
Eli made Cheddar and Ale Soup with Bacon and Potato, Bacon and Cheddar Scones and Irish Beef Stew.
If you click on the name of each dish it will take you to the recipe.
We really did not care for the Cheddar and Ale soup.
All the rest of the recipes are so good. The Mexican stuffed shells were so good. The filling for them was outstanding, I added some corn to it. Actually tomorrow night I am making the filling and I am going to bake it on Nacho Chips.
It's been a while since I have posted things that I have made. I got sick last week and am still trying to recover. Hopefully I feel better soon and can get back on track with everything. Last night I made Pasta Pie. 
It was good but the next time I make it I will be changing it a bit. Here is the recipe:
Pasta Pie
Adapted from Martha Stewart
1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella
In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
Add crushed tomatoes; simmer until thickened, about 20 minutes.
Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
Cut into wedges and serve with any remaining meat sauce you might have.
The next time I make it I am going to use spaghetti sauce instead of the crushed tomatoes. We also thought it would be good with 1/2 ground beef and 1/2 sausage instead of all ground beef.
It was good but the next time I make it I will be changing it a bit. Here is the recipe:Pasta Pie
Adapted from Martha Stewart
1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella
In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
Add crushed tomatoes; simmer until thickened, about 20 minutes.
Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
Cut into wedges and serve with any remaining meat sauce you might have.
The next time I make it I am going to use spaghetti sauce instead of the crushed tomatoes. We also thought it would be good with 1/2 ground beef and 1/2 sausage instead of all ground beef.
Tuesday, March 6, 2012
Italian Love Cake
This cake is a must try. It is another Pinterest find. It is so yummy and was really easy to make. I should have taken a picture but I didn't.
Italian Love Cake
Cook Time: 1 Hr
Ingredients
1 bx marble cake mix
2 pt ricotta cheese
3/4 c sugar
4 eggs
1 tsp vanilla
3 3/4 oz instant chocolate pudding
1 c milk
8 oz whipped topping
Directions
1 Mix Cake mix as directed on box. Pour this into a 9x13 cake pan that is greased and floured.
2 In a bowl combine the ricotta, sugar, eggs,and vanilla. Mix well. Spooon over top of unbaked cake. Bake for 1 hour in a 350 degree oven. Cool completely.
3 Mix pudding with the milk and fold in whipped topping. Spread over cake and then refrigerate until topping is set or ready to sever.
4 NOTE: For marble cake you can use a yellow cake mix and hold out one cup of yellow mix already made and mix 1/4 cup of coco into the one cup of yellow mix. spoon the coco mix over yellow cake mix and run a knife thru it to make a marble cake.
Italian Love Cake
Cook Time: 1 Hr
Ingredients
1 bx marble cake mix
2 pt ricotta cheese
3/4 c sugar
4 eggs
1 tsp vanilla
3 3/4 oz instant chocolate pudding
1 c milk
8 oz whipped topping
Directions
1 Mix Cake mix as directed on box. Pour this into a 9x13 cake pan that is greased and floured.
2 In a bowl combine the ricotta, sugar, eggs,and vanilla. Mix well. Spooon over top of unbaked cake. Bake for 1 hour in a 350 degree oven. Cool completely.
3 Mix pudding with the milk and fold in whipped topping. Spread over cake and then refrigerate until topping is set or ready to sever.
4 NOTE: For marble cake you can use a yellow cake mix and hold out one cup of yellow mix already made and mix 1/4 cup of coco into the one cup of yellow mix. spoon the coco mix over yellow cake mix and run a knife thru it to make a marble cake.
Wednesday, February 29, 2012
another night, another new recipe
So tonight was yet another new recipe with yet another new Pampered Chef dish. This dish was actually a replacement for my stone that broke in the oven while baking in it.
So tonight I used my new rectangle stoneware baker and I made a Mexican casserole. It was very yummy. After baking we ate it with lettuce and tomato's. Also I did modify this a bit, I added corn. Here's the recipe:
Ingredients:
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa
Directions:
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet,
cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce;
set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the
broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the
meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake,
uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
So tonight I used my new rectangle stoneware baker and I made a Mexican casserole. It was very yummy. After baking we ate it with lettuce and tomato's. Also I did modify this a bit, I added corn. Here's the recipe:
Ingredients:
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa
Directions:
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet,
cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce;
set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the
broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the
meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake,
uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
Life has gotten a little crazy.
So it's been a while.
With the chaos that has been our lives I haven't found a lot of time to cook. With life as we know it, with knee deep IKEA boxes thrown in, the disaster we created and are still trying to clean up cooking has taken a back seat.
But with the arrival of my new Pampered Chef stuff I have the want to create and use the new stuff I got. So last night I used my new Deep Dish Baker to make a Lasagna Casserole. I saw this recipe on my friend Laura's blog. I modified it a tad though, I added a roll of Sausage to it.
It was so very yummy! You have to try this:
Lasagna Casserole
1 lb. ground beef
1 lb. ground sausage
pasta sauce
noodles (you decide what kind, I use Campanelle)
Cottage Cheese
Mozzerella Cheese
Shredded Parmesan Cheese
Brown the beef and sausage then add the pasta sauce and simmer. Cook the noodles. While cooking the noodles mix together 1 cup Cottage Cheese and 1 cup mozzarella cheese. When noodles are done drain and mix with the meat and sauce mixture. Then mix in the cheese mixture. Put in a casserole dish and top with Mozzerella cheese and the shredded parmesan cheese. Bake till cheese is browning.
With the chaos that has been our lives I haven't found a lot of time to cook. With life as we know it, with knee deep IKEA boxes thrown in, the disaster we created and are still trying to clean up cooking has taken a back seat.
But with the arrival of my new Pampered Chef stuff I have the want to create and use the new stuff I got. So last night I used my new Deep Dish Baker to make a Lasagna Casserole. I saw this recipe on my friend Laura's blog. I modified it a tad though, I added a roll of Sausage to it.
It was so very yummy! You have to try this:
Lasagna Casserole
1 lb. ground beef
1 lb. ground sausage
pasta sauce
noodles (you decide what kind, I use Campanelle)
Cottage Cheese
Mozzerella Cheese
Shredded Parmesan Cheese
Brown the beef and sausage then add the pasta sauce and simmer. Cook the noodles. While cooking the noodles mix together 1 cup Cottage Cheese and 1 cup mozzarella cheese. When noodles are done drain and mix with the meat and sauce mixture. Then mix in the cheese mixture. Put in a casserole dish and top with Mozzerella cheese and the shredded parmesan cheese. Bake till cheese is browning.
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