Hi girls. I made this yesterday for the potluck we had at church for the Adoption and Orphan Care Ministry (since we want to adopt and care for an orphan =). It turned out well. There was a little bit leftover but most of it was gone. Steve, Sam, and I each had some on our plates and it was good and tasty. I think next time I will use meat ravioli though...I like it better. Oh yeah, and this one is from Gooseberry Patch.
Ravioli Casserole
28 oz jar spaghetti sauce
25 oz pkg frozen ravioli, cooked
2 cups cottage cheese
4 cups shredded mozarella cheese
1/4 cup parmesan cheese
Spread 1/2 cup spaghetti sauce in bottom of 9x13 pan. Top w/ half of the cooked ravioli. Spread w/ half of the sauce you have left, then with 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers, then sprinkle w/ parmesan cheese. Bake @ 350 for 30-40 minutes, uncovered.
So easy, and tasty too. But I like anything (almost) like this anyway. But you should totally try it. Except not Jessica since Jon doesn't like cottage cheese. But everyone else should. Mom.
Monday, November 5, 2007
Wednesday, October 31, 2007
Slow Cooker Orange Chicken
Hi guys! This is what we had for supper last night. It was kind of nice to be home on a Tuesday...this one is from Kraft Food & Family Fall 2007.
Slow Cooker Orange Chicken
8 small chicken thighs (about 1 lb)(I only had 4 thighs but they were still over 1 lb and it was fine)
3 tbsp flour (I only used 2 because it looked like a lot. Again, fine)
1/3 cup orange marmalade
1/3 cup barbeque sauce
2 tbsp soy sauce
1 tbsp minced fresh ginger (that was too expensive. You only could buy like a huge piece of root for like almost 3 dollars, and I knew I would never use it all, so I was like, no way. I just used dried ginger in my cupboard)
Place chicken thighs in slow cooker and toss w/ flour. Combine remaining ingredients and pour over chicken. Cover and cook on low 6-8 hours or high 3-4 hours.
How easy is that? It was quite good, as well. It's a keeper. Emma ate it, not sure if she liked it or not, but wanted peanut butter pie. Sam ate all his, and Steve and I thought it was really good. We had it w/ rice (with some of the sauce poured over) and carrots. A yummy easy recipe.
Slow Cooker Orange Chicken
8 small chicken thighs (about 1 lb)(I only had 4 thighs but they were still over 1 lb and it was fine)
3 tbsp flour (I only used 2 because it looked like a lot. Again, fine)
1/3 cup orange marmalade
1/3 cup barbeque sauce
2 tbsp soy sauce
1 tbsp minced fresh ginger (that was too expensive. You only could buy like a huge piece of root for like almost 3 dollars, and I knew I would never use it all, so I was like, no way. I just used dried ginger in my cupboard)
Place chicken thighs in slow cooker and toss w/ flour. Combine remaining ingredients and pour over chicken. Cover and cook on low 6-8 hours or high 3-4 hours.
How easy is that? It was quite good, as well. It's a keeper. Emma ate it, not sure if she liked it or not, but wanted peanut butter pie. Sam ate all his, and Steve and I thought it was really good. We had it w/ rice (with some of the sauce poured over) and carrots. A yummy easy recipe.
Tuesday, October 30, 2007
Chocolate Peanut Butter Pie
Hi girls. On Sunday I made this. I've had the recipe for a while, Terri gave it to me a long time ago, I've just never made it because of all the ingredients you had to buy. But since someone else bought my groceries, it made the cut this week. I'm not sure where Terri got this from, but it was very tasty. Still is, really. We still have some in the fridge...anyway here it is.
Chocolate Peanut Butter Pie
20 oreos
2 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioner's sugar, divided
16 oz cool whip
15 mini reese's peanut butter cups, chopped
4svg size chocolate fudge instant pudding
1 cup milk
Crush 16 of the oreos and toss w/ melted butter. Press into bottom of 9x9 inch pan (I used a deep dish pie plate). In separate bowl, combine cream cheese, peanut butter, 1 cup of confectioner's sugar until well blended. Fold in 1/2 of the cool whip (this took a while but it does eventually all incorporate). Spread over oreos. Sprinkle w/ chopped peanut butter cups. In a different bowl, combine pudding mix, milk, and other 1/2 cup of confectioner's sugar. Stir for 2 minutes. Pour over peanut butter cups. Crush last 4 oreos and sprinkle over chocolate layer. Chill for 4-6 hours.
I think I may have copied this recipe down wrong from Terri, because it never says what to do with the other half of the Cool Whip. Maybe you save it to serve with it, I don't know. Anyway, I never used the other half of it, and it still tasted great. I highly recommend this one. Talk to you guys soon!!
Chocolate Peanut Butter Pie
20 oreos
2 tbsp butter, melted
8 oz cream cheese, softened
1/2 cup peanut butter
1 1/2 cups confectioner's sugar, divided
16 oz cool whip
15 mini reese's peanut butter cups, chopped
4svg size chocolate fudge instant pudding
1 cup milk
Crush 16 of the oreos and toss w/ melted butter. Press into bottom of 9x9 inch pan (I used a deep dish pie plate). In separate bowl, combine cream cheese, peanut butter, 1 cup of confectioner's sugar until well blended. Fold in 1/2 of the cool whip (this took a while but it does eventually all incorporate). Spread over oreos. Sprinkle w/ chopped peanut butter cups. In a different bowl, combine pudding mix, milk, and other 1/2 cup of confectioner's sugar. Stir for 2 minutes. Pour over peanut butter cups. Crush last 4 oreos and sprinkle over chocolate layer. Chill for 4-6 hours.
I think I may have copied this recipe down wrong from Terri, because it never says what to do with the other half of the Cool Whip. Maybe you save it to serve with it, I don't know. Anyway, I never used the other half of it, and it still tasted great. I highly recommend this one. Talk to you guys soon!!
Wednesday, October 24, 2007
Chicken Club Pasta
Hello! Finally, a good one from this cookbook! I have been rather disappointed thus far, but this recipe has renewed my faith in the Gooseberry Patch cookbook...
Chicken Club Pasta
1 1b pkg bacon, diced
1 1/2 cups half-and-half
2 to 3 tbsp dried parsley
3/4 cup grated parmesan cheese
1 lb boneless skinless chicken breasts, cooked and cubed
optional: sliced mushrooms (I opted to not)
garlic salt and pepper to taste (I used a lot of garlic salt and just a little pepper)
12 to 16 oz pkg pasta, cooked (it says use any pasta you have on hand...I used penne)
Fry bacon til almost crisp; drain (I actually drained it twice...there was so much fat after like 5 minutes that I drained it, then cooked it longer, then so much fat I drained it again. Kind of gross...but bacon is so yummy so I try to block that out). Return bacon to skillet; add half-and-half (why is that hyphenated?), parsley, cheese, chicken, and mushrooms. Season to taste (with the garlic salt and pepper). Reduce heat; stir and heat for 4 minutes. Spoon over pasta, toss to coat. Makes 6 to 8 servings.
So we all really liked this. Emma didn't eat the bacon (I helped with that). Sam & Steve lapped it up. My mom liked it, too...she came over right after lunch and was picking at it. This was good for a meal, and I also think it would be good if you had to bring a dish somewhere, like a potluck or something. The only thing is it did take a little longer than some other recipes I have tried. But it was still really good and I'm quite sure I'll make it again. Going in the save file. =) Talk to you all soon!!
Chicken Club Pasta
1 1b pkg bacon, diced
1 1/2 cups half-and-half
2 to 3 tbsp dried parsley
3/4 cup grated parmesan cheese
1 lb boneless skinless chicken breasts, cooked and cubed
optional: sliced mushrooms (I opted to not)
garlic salt and pepper to taste (I used a lot of garlic salt and just a little pepper)
12 to 16 oz pkg pasta, cooked (it says use any pasta you have on hand...I used penne)
Fry bacon til almost crisp; drain (I actually drained it twice...there was so much fat after like 5 minutes that I drained it, then cooked it longer, then so much fat I drained it again. Kind of gross...but bacon is so yummy so I try to block that out). Return bacon to skillet; add half-and-half (why is that hyphenated?), parsley, cheese, chicken, and mushrooms. Season to taste (with the garlic salt and pepper). Reduce heat; stir and heat for 4 minutes. Spoon over pasta, toss to coat. Makes 6 to 8 servings.
So we all really liked this. Emma didn't eat the bacon (I helped with that). Sam & Steve lapped it up. My mom liked it, too...she came over right after lunch and was picking at it. This was good for a meal, and I also think it would be good if you had to bring a dish somewhere, like a potluck or something. The only thing is it did take a little longer than some other recipes I have tried. But it was still really good and I'm quite sure I'll make it again. Going in the save file. =) Talk to you all soon!!
Thursday, October 18, 2007
Speedy Chicken Stir-Fry
Hola! This was what we had this past Wednesday before church, with minor variations, which I will, of course, expound upon. It's out of the Fall '07 Kraft Food & Family...
Speedy Chicken Stir-Fry
8 oz angel hair pasta, uncooked (we were just about pasta-ed out this week, so I made ours with rice instead. It was still good.)
2 cups broccoli florets (I hate broccoli. I made it with cut up carrots)
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame dressing
2 tbsp soy sauce
1/4 tsp each ground ginger, garlic powder, crushed red pepper (I only used 1/8 of the c.r.pepper because we don't like spicy.)
1/3 cup chopped dry roasted peanuts
Cook pasta as directed on pkg, adding broccoli to the boiling water for last 3 minutes of pasta cooking time (if you're me, cook the carrots and rice separately). Meanwhile, spray lg nonstick skillet with cooking spray, heat on med-high heat. Add chicken, cook 6 to 8 minutes or until cooked through, stirring occasionally. Stir in remaining ingredients except peanuts, cook for 1 minute. Drain pasta mixture, place in large bowl. Add chicken mixture, mix lightly. (If you make it w/ rice, put the rice on the plates and spoon the chicken mixture over it.) Sprinkle with the peanuts.
So this was good, even though I had to buy salad dressing that I normally wouldn't. Emma only ate 2 bites of the chicken. Sam ate all of his & the carrots, too, but didn't like the peanuts. Steve and I both really liked it. So it goes into the permanent file. Next week is another one from the Gooseberry Patch. I have not been having good luck with them...I'm a little nervous but it should be okay...................see you all soon!!
Speedy Chicken Stir-Fry
8 oz angel hair pasta, uncooked (we were just about pasta-ed out this week, so I made ours with rice instead. It was still good.)
2 cups broccoli florets (I hate broccoli. I made it with cut up carrots)
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame dressing
2 tbsp soy sauce
1/4 tsp each ground ginger, garlic powder, crushed red pepper (I only used 1/8 of the c.r.pepper because we don't like spicy.)
1/3 cup chopped dry roasted peanuts
Cook pasta as directed on pkg, adding broccoli to the boiling water for last 3 minutes of pasta cooking time (if you're me, cook the carrots and rice separately). Meanwhile, spray lg nonstick skillet with cooking spray, heat on med-high heat. Add chicken, cook 6 to 8 minutes or until cooked through, stirring occasionally. Stir in remaining ingredients except peanuts, cook for 1 minute. Drain pasta mixture, place in large bowl. Add chicken mixture, mix lightly. (If you make it w/ rice, put the rice on the plates and spoon the chicken mixture over it.) Sprinkle with the peanuts.
So this was good, even though I had to buy salad dressing that I normally wouldn't. Emma only ate 2 bites of the chicken. Sam ate all of his & the carrots, too, but didn't like the peanuts. Steve and I both really liked it. So it goes into the permanent file. Next week is another one from the Gooseberry Patch. I have not been having good luck with them...I'm a little nervous but it should be okay...................see you all soon!!
Wednesday, October 10, 2007
Cheesy Volcano Meatballs
This one went much better. We had this for lunch today, since Steve has been coming home for lunches on Tuesdays. Everyone liked this one, including the dog. Wait, we don't have a dog. Well, I bet if we did, he would've liked it. It's from Kraft Food & Family Fall 2007
Cheesy Volcano Meatballs
1 lb lean ground beef
6 ritz crackers, finely crushed
1/4 cup grated parmesan cheese
3/4 cup spaghetti sauce, divided
12 kraft cheddar cheese cubes (or if the Wal-mart doesn't have these, which ours doesn't, just buy a block of cheese (such as Heluva Good) and cut some into like 1/2 inch square chunks. That's what I did)
4 hot dog buns, split
Preheat oven to 400. Combine first 4 ingredients, using 1/4 cup of spaghetti sauce. Shape into 12 meatballs (mine actually made 15, and I could've gone smaller and probably will next time) and place 2 inches apart in shallow baking pan sprayed w/ cooking spray. Press 1 cheese cube deep into center of each meatball. Bake 14 minutes or until cooked through. Then microwave remaining 1/2 cup of sauce. Fill each bun w/ 3 meatballs and top w/ sauce. So yummy. This is the first recipe for homemade meatballs that I have actually liked, so we may have something here. I'll definitely make this one again. Talk to you all soon!!
Cheesy Volcano Meatballs
1 lb lean ground beef
6 ritz crackers, finely crushed
1/4 cup grated parmesan cheese
3/4 cup spaghetti sauce, divided
12 kraft cheddar cheese cubes (or if the Wal-mart doesn't have these, which ours doesn't, just buy a block of cheese (such as Heluva Good) and cut some into like 1/2 inch square chunks. That's what I did)
4 hot dog buns, split
Preheat oven to 400. Combine first 4 ingredients, using 1/4 cup of spaghetti sauce. Shape into 12 meatballs (mine actually made 15, and I could've gone smaller and probably will next time) and place 2 inches apart in shallow baking pan sprayed w/ cooking spray. Press 1 cheese cube deep into center of each meatball. Bake 14 minutes or until cooked through. Then microwave remaining 1/2 cup of sauce. Fill each bun w/ 3 meatballs and top w/ sauce. So yummy. This is the first recipe for homemade meatballs that I have actually liked, so we may have something here. I'll definitely make this one again. Talk to you all soon!!
Tuesday, October 9, 2007
Overnight Oriental Salad
Who can make a salad unhealthy? Monika can, Monika can! I made this one last Thursday, thinking I would take it to work on Thursday and Friday to have for my supper there. But it didn't really work that way. This one is from the Gooseberry Patch again...
Overnight Oriental Salad
3/4 cup oil (I used olive oil)
1/2 cup sugar
1/2 cup white vinegar
2 pkg Oriental ramen noodles w/ seasoning packets
1 head cabbage, shredded
1 bunch green onions, chopped
1 cup sliced almonds, toasted
1 cup roasted sunflower seeds
Mix oil, sugar, vinegar, and seasoning packets from Ramen noodles together; refrigerate overnight. Crush noodles in a serving bowl; add cabbage (I actually don't like cabbage, so I used iceberg lettuce, my personal fave and the only lettuce I like), onions, almonds, and sunflower seeds. Pour oil mixture over the top, toss gently. Makes 10-12 servings.
Okay. The actual salad part was pretty good. Like having the almonds & sunflower seeds mixed with the lettuce. That part I liked. But the dressing was so oily. It separated immediately (of course) and never really did completely mix. Even after multiple attempts at different times, as soon as I would stop shaking, it would separate. So when I ate it, I tried to like shake it really fast and then really quick dump it on so that wouldn't happen, but I don't think it worked. Whenever I took a bite it just seemed really oily. So I only brought it on Thursday, not Friday. Oh well, a little money down the drain...
Overnight Oriental Salad
3/4 cup oil (I used olive oil)
1/2 cup sugar
1/2 cup white vinegar
2 pkg Oriental ramen noodles w/ seasoning packets
1 head cabbage, shredded
1 bunch green onions, chopped
1 cup sliced almonds, toasted
1 cup roasted sunflower seeds
Mix oil, sugar, vinegar, and seasoning packets from Ramen noodles together; refrigerate overnight. Crush noodles in a serving bowl; add cabbage (I actually don't like cabbage, so I used iceberg lettuce, my personal fave and the only lettuce I like), onions, almonds, and sunflower seeds. Pour oil mixture over the top, toss gently. Makes 10-12 servings.
Okay. The actual salad part was pretty good. Like having the almonds & sunflower seeds mixed with the lettuce. That part I liked. But the dressing was so oily. It separated immediately (of course) and never really did completely mix. Even after multiple attempts at different times, as soon as I would stop shaking, it would separate. So when I ate it, I tried to like shake it really fast and then really quick dump it on so that wouldn't happen, but I don't think it worked. Whenever I took a bite it just seemed really oily. So I only brought it on Thursday, not Friday. Oh well, a little money down the drain...
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