Sunday, May 29, 2011

Fried Ravioli

I recently attended a graduation party where my friend Kathy served amazing Fried Ravioli. She gave me the inside scoop on how she makes her Fried Ravioli and I decided to give it a try. She had her co-hostess make 500 for the grad party. Well, I can't imagine making 500 but I did make about 30 for my family and we totally enjoyed them.

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.

Fried 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
pinch salt
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

Peanut Butter Truffle Brownies

LOVE this new recipe! If you need a new bar recipe for any of your Memorial Day festivities - I highly recommend these Peanut Butter Truffle Brownies. I found this recipe over at a really fun blog - The Girl Who Ate Everything! Please visit Christy's blog as her picture of these yummy bars is much better than any picture I came up with! This recipe is adapted from Betty Crocker.

Peanut Butter Truffle Brownies

Brownie Base
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13×9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan. I do this all the time when I make brownies and bars)

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)

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Monday, May 23, 2011

Warm Vidalia Onion Dip

I love Vidalia Onions but you can only get them in May and June. They are a little sweeter and have less of a "bite" than other onions. I made this dip for my family last night and we devoured it. We had this with grilled chicken and watermelon! I know that even "onion haters" would enjoy this dip. I didn't tell any of my girls what was in this dip - and they all loved it - even Jenna who is pretty picky!

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

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Thursday, May 19, 2011

Easy Living Salad

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!

Easy Living Salad

1 box Chicken Rice-a-Roni, cooked and cooled
2 cups cooked, diced chicken
1 cup chopped fresh parsley
3 large Roma tomatoes, diced and drained
1 small onion, finely chopped
2 avocados, diced


1/2 cup vegetable or canola oil
1/2 cup lemon juice
3/4 tsp garlic salt
1/2 tsp dry mustard

Mix salad and dressing. This is best if made the night before.

* When I made my recently, I saved the avocados and half of the dressing to add the next

**This salad is great doubled or tripled for a large group

Tuesday, May 17, 2011

Fruity Pebble Bars

Meg had some friends over on Saturday. I think there were about 30 eighth graders - I lost count! :) Her friends requested Monster Bars but I wanted another fun snack so I made these bars. This isn't anything gourmet or original - I found the recipe on the side of the box. I just had to share the idea because they were actually very good. I think we may try Cocoa Pebbles next!

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!

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Monday, May 16, 2011

Happy Birthday Meg!

Our baby girl turned 14 on May 9th! I can't even believe! Happy Birthday Sweet Meg!

Jenna, MEG and Annie

Her new VAN sneakers!

Friday, May 13, 2011

Bacon and Cheese Mini Muffins

These muffins are a quick and easy breakfast treat. My girls love them. You could use ham, bacon or sausage and add a different variety of cheese for a change. Easy and good - can't beat that!

Bacon and Cheese Mini Muffins

1/2 cup milk
3 Tbsp. oil
1 egg
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.

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Monday, May 9, 2011

Spaghetti Pie

I made this last week for dinner and we loved it. It is quick, easy and tasty! Everyone in my family enjoyed it which is always a positive. You can be creative and add mushrooms, black olives or whatever you like. I used jarred sauce and added ground beef but if you have homemade sauce on hand - even better!

Spaghetti Pie

7-8 oz thin spaghetti
3 Tbsp butter
3 eggs
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.

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Thursday, May 5, 2011


Annie had to take a Mexican Dish and recipe to her Spanish class today for Cinco de Mayo. I didn't have recipe for guacamole as I just usually throw it together adding this and that. I found this yummy version over at Your Homebased Mom. It was quick and easy. I actually threw it together this morning before Annie went to school. I even had a few teachers email me and ask me for the recipe.


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

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Tuesday, May 3, 2011

Easy Beef Stroganoff - Slow Cooker

I love Paula Deen. I DVR Paula - I feel like we are related!

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

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Sunday, May 1, 2011

Decadent Fudge Pie

I found this recipe in my stash of recipes. I cut it out of one of my many Southern Living magazines at some point in the last several years. Southern Living is my "go to" so often for a new recipe.... and each recipe is so often a keeper.

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.

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