Sunday, May 29, 2011
Once again, the is one of those recipes that doesn't have exact measurements. I will do my best to give you the details. Kathy uses the large bag of 4 Cheese Ravioli from Costco but I am sure you could use any frozen ravioli.
30 Frozen Ravioli, cooked according to directions and cooled
2-3 eggs, beaten
2 cups Italian bread crumbs
1/2 cup grated Parmesan Cheese
oil for frying
Cook ravioli and allow to cool. Heat about an inch of oil in a frying pan to about medium - med ium high. (You don't want the oil too hot as the ravioli will cook too fast and start to burn- the excess crumbs that fall off will also burn) In a shallow pan, beat the eggs using a fork. In another shallow pan, mix bread crumbs, cheese and salt. ( I started off with just a cup of bread crumbs and /14 cup cheese - added more as needed as it tends to get a little "goopy") Test the oil to make sure it is hot enough - drop in a few bread crumbs to make sure it sizzles right away. You don't want your ravioli to just sit in the oil - it needs to start cooking right as dropped in the oil) The ravioli will start to brown quickly. As the one side/edges get brown - gently flip each ravioli using a fork so to brown the other side. When browned to perfection, use a slotted spoon to remove from oil placing on a plate lined with paper towels to soak up extra oil. Serve with warm marinara sauce.
* My friend Kathy made their 500 the day before the graduation party storing them single layer in a large foil pan, separated by wax paper. They heated them in the oven just before the party to crisp them up again. :)
Thursday, May 26, 2011
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
2 teaspoons milk
1 cup semisweet chocolate chips
1/4 cup butter
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
Monday, May 23, 2011
Warm Vidalia Onion Dip
2 cups chopped Vidalia Onions
1 cup light mayonnaise
8 oz cream cheese, softened
2 cups shredded cheddar cheese
1 clove minced garlic
1/2 tsp salt and pepper
dash or 2 of Tabasco
1/4 cup shredded Parmesan cheese
Mix first ingredients together. Put into a greased dish - Bake at 350 for 2o minutes. Top with Parmesan cheese and bake 5 more minutes. Serve with favorite cracker!
* White onions can be substituted
Thursday, May 19, 2011
My dear friend Michelle gave me this recipe several years ago. I love any salad - green, pasta, fruit - and this one is rice! You should definitely give this a try! Perfect addition to your summer menu!
Tuesday, May 17, 2011
Fruity Pebble Bars (adapted from POST cereals)
1/4 cup butter
1 pkg ( 10 1/2 oz) miniature marshmallows (6 cups)
Fruity Pebbles (about 8 1/2 cups) *I just used an 11 oz box
Microwave butter in 4 qt microwavable bowls on high 45 seconds or until melted. Add marshmallows, toss to coat. Microwave 1 1/2 minutes, stirring after 45 seconds - microwave until completely melted and blended with butter. Add cereal and mix well; Press firmly into a greased 13 x 9 inch pan. Cool and cut into squares!
*I like to spray the bottom of a measuring cup with PAM and use this to gently press the mixture into my pan - works great!
Monday, May 16, 2011
Friday, May 13, 2011
Bacon and Cheese Mini Muffins
1/2 cup milk
3 Tbsp. oil
1 1/2 cups Bisquick
3/4 cup shredded sharp cheddar cheese
1/2 cup cooked bacon, chopped
Preheat oven to 400. Grease 2 (12) mini muffin tins. Using a fork, beat egg, oil and milk in a bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among cups and bake until golden brown - about 15 minutes. Serve warm.
Monday, May 9, 2011
7-8 oz thin spaghetti
3 Tbsp butter
2/3 cup shredded Parmesan Cheese
4 oz cream cheese, softened
2 cups prepared meat sauce ( I used 1 jar sauce/1 lb ground beef, browned)
2 cups mozzarella cheese
Cook spaghetti and drain. Pour into large mixing bowl, add butter tossing to melt. Whisk eggs and add Parmesan cheese mixing two together. Once butter is melted and pasta is slightly cooled, toss with egg/Parmesan mixture. Press spaghetti into a greased pie pan or quiche pan pressing the spaghetti up the sides to form a crust. Spread softened cream cheese over center of pie - avoiding the "crust". Top with the prepared meat sauce. Bake at 350 for 20 minutes, top with Mozzarella cheese and return to oven for 10 minutes or until melted. Allow to set for about 10 minutes and cut into slices. Serve with green salad.
*can be prepared ahead and refrigerated
**double for a larger family and put in a 9x13 etc.
Thursday, May 5, 2011
2-3 avocados, depending on size. Peel, pit and mash
Juice of 1 lime ( I did a half)
1/2 c diced onion
3 Tbsp cilantro, chopped
2 tomatoes, diced (I cored and only used 2 roma size tomatoes)
1 tsp minced garlic
1 pinch cayenne
1 tsp salt
In bowl, use a fork to mash together the avocados. Add in the lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour or serve immediately.
recipe from allrecipes.com
Tuesday, May 3, 2011
Paula has tons of great recipes. I just tried this one for Easy Stroganoff and we loved it. I thought it was even better the next day after the gravy thickened more and the sauce "stuck" to the pasta better.
East Beef Stroganoff (adapted from Paula Deen)
2 lbs beef stew meat
1 tsp salt
1 tsp black pepper
1 1/2 tsp olive oil
1 ( 8 oz) pkg sliced mushrooms
1 cup chopped onion
1 cup beef broth
1/3 cup red wine
1 1/2 cups sour cream
1/4-1/2 cup cup all purpose flour
hot cooked egg noodles
Sprinkle meat with salt and pepper. Heat oil in a large skillet and brown meat on all sides. In a slow cooker, combine meat, mushrooms, onion, broth and wine. Cover and cook on low for 6 hours. In a small bowl, combine sour cream and flour. Add 1/4 cup liquid from slow cooker and stir to combine. Stir sour cream mixture into meat mixture in slow cooker. Cover and cook on low for 15 minutes. Serve over hot egg noodles.
* I didn't brown mine this time - just didn't have the time
Sunday, May 1, 2011
There is a dessert at Houston's Restaurant that I love... and crave. We don't have a Houston's in Omaha so I visited one in years. It was the warm 5 Nut Brownie with Blue Bell Vanilla Ice cream with Kahlua. I am dieing just remembering this heavenly dessert.
This brownie is similar in taste, looks, decadence. You could certainly substitute Kahlua for the chocolate syrup and you could add 4 more nut varieties. I thought it was amazing and it was difficult for me to stop eating so I could share a little with my family!
Fudge Pie (adapted from Southern Living)
3/4 cup butter
3 ( 1 oz) squares unsweetened chocolate
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tsp vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings - vanilla ice cream and chocolate syrup
Cook butter and chocolate in a small saucepan over low heat, stirring often til melted. Beat eggs at medium speed with electric mixture for 5 minutes. Gradually add sugar, beating til blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into lightly greased 9inch pie plate. Bake at 350 for 35 minutes or until center is firm. Cool slightly. Serve warm with vanilla ice cream topped with chocolate syrup and toasted pecans.