Monday, October 29, 2012

Spaghetti Bread

I saw this recipe on Pintrest - which then led me to Rhodes Bread.  I was intrigued - who doesn't love spaghetti and bread.  I added Italian sausage to the spaghetti and topped it was garlic salt/parsley.  We LOVED it!  It was sturdy, easy to cut and yummy to eat.  I wasn't so hot at the braiding though.  When I rolled my bread out, it was thinner on one side than another.  I will make this again in the future - hopefully perfecting the art of bread braiding!

One other thing - be creative with this spaghetti.  Add another meat or maybe mushrooms or black olives.  I think a Chicken Alfredo Bread would also be yummy!

Spaghetti Bread - Adapted from Rhodes Bread

1 loaf of Rhodes Bread down, thawed to room temperature (I did the quick thaw on back of pkg)
6 oz spaghetti, cooked
1 cup thick spaghetti sauce
1-2 cups Italian sausage, cooked and crumbled
2 cups mozzarella cheese, grated
1 egg white, beaten
Parmesan cheese
garlic salt/parsley
Italian seasoning

Spray counter with non - stick cooking spray.  Roll loaf into a 12 x 16 rectangle - keeping as even as possible.  Cover with plastic wrap and let rest for 10-15 minutes.  Combine cooked spaghetti, sauce, sausage and 1 1/2 cups of mozzarella cheese.  Mix well.  Place mixture lengthwise down middle of down in a 4 inch strip.  Top with rest of mozzarella cheese and sprinkle with Italian seasoning.  Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling.  Begin braid by folding top and bottom strips toward filling.  Then braid strips left over right, right over left.  Finish by pulling lst strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet.  Brush with egg white and sprinkle with garlic salt, parmesan cheese and Italian seasoning.  Bake at 350 for 25-35 minutes or until golden brown.  Cool slightly and slice to serve!

Printable Version

Tuesday, October 23, 2012

Chocolate Raspberry Crumb Bars

A co-worker at preschool brought this yummy dessert to our most recent potluck birthday lunch.  I love the tart/sweet (raspberry/chocolate) combination - and they are buttery yummy, too!  Julie shared the recipe so I had to try it.  Julie's version was perfect but as usual, I did change a few things around.  I just decided to make it easier by skipping a step or two - and it was still yummy.

Chocolate Raspberry Crumb Bars

1 cup butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips, divided
14 oz can condensed milk
1/2 cup chopped nuts ( I used slivered almonds and didn't chop)
1/3 cup raspberry jam

Preheat oven to 350.  Grease a 9 x 13 pan.  Beat butter in a large bowl til creamy - gradually beating in flour, sugar and salt until well mixed.  With floured fingers, press 1 1/4 cups (or a little more) of the crumb mixture onto bottom of the pan.  Bake 10 - 12 minutes or until edges are golden brown.  Combine 1 cup of chocolate chips with condensed milk in a small sauce pan - melt over low heat stirring til smooth.  (I skipped this step and just pour the condensed milk over the crust and topped with 1 cup chocolate chips).  Stir nuts into remaining crust and sprinkle this over the chocolate chip/condensed milk layer.  Spoon little amounts of raspberry jam over crumb mixture and top with remaining cup of chocolate chips.  Bake for 25-30 minutes - til edges are brown and top is lightly golden.

Printable Version

Wednesday, October 10, 2012

Taylor's Favorite - "Better Than Sex" Cake

I grew up calling another dessert - "Better Than Sex".  It was that layered dessert with pecans, butter and flour on the bottom layer, powdered sugar and cream cheese layer, chocolate pudding, layer, Cool Whip layer and chocolate shavings.  It is also amazing!

Annie's best friend, Taylor, LOVES this version of "Better Than Sex".  Her sweet Grandma Martin makes it for her every chance she gets.  I have eaten this cake often when gathering with our dear friends but I hadn't made it til recently.  My girls love it too.  I made it planning to take to preschool to share with the teachers and my youngest wasn't thrilled that I was taking it someplace else.  I, of course, left a few pieces at home.

This cake is easy and delicious!  I like keeping the items on hand so I can make it anytime I need a quick, fun dessert.  Everybody loves this "Better Than Sex"!

Annie and Taylor - so miss these two college freshman

"Better Than Sex" Cake

1 German Chocolate Cake Mix, cooked according to directions
1 can condensed milk
1 jar Mrs. Richardsons butterscotch and caramel sauce
1 small Cool Whip
toffee/chocolate pieces

Make the cake according to the directions.  Right out of the oven while the cake is hot, poke it with holes and pour in the condensed milk.  Continuing poking holes and pour in the butterscotch caramel sauce.  Allow cake to cool.  Top with Cool Whip and toffee/chocolate pieces.  Refrigerate and enjoy!

Friday, October 5, 2012

Italian Sausage Ravioli Lasagna

Okay, on Tuesday, I posted a recipe from Southern Living.... Ravioli Spinach Lasagna.  The girls loved it and we just devoured it.  I purchased a large bag of cheese ravioli from Costco so I was itching to try another version.  This was also a huge hit.  I can't believe how easy this recipe is and how much my family loved it.  I am not always a fan of jarred red sauce but this worked - especially combined with the Italian sausage.  Give a try!  Be creative and make your own version!

 Excuse the LARGE piece of sausage front and center of my picture.  :)

Italian Sausage Ravioli Lasagna

1 lb sweet Italian sausage, crumbled while browning
1 jar of favorite red sauce - I used Emeril's Gaahlic variety
Italian seasoning
25 oz bag cheese ravioli
4 oz or so of shredded Monterrey Jack cheese
4 oz or so of the Italian 6 cheese variety, shredded

Preheat the oven to 375.  Brown and crumble the Italian sausage; Drain; add back into skillet with jar of red sauce and heat.  In a small bowl, mix the two cheeses together.  Spray a 2 quart souffle dish cooking spray.  Spoon some sauce in the bottom of pan.  Top with half of ravioli in a single layer on sauce.  Top a little more sauce, sprinkle with Italian seasoning and a layer of cheese. Add another layer of sauce, ravioli, Little Italian seasoning, little sauce, other half of ravioli, rest of sauce then top with a layer of cheese.  Sprinkle with Italian seasoning.  (The layering really doesn't matter so much in this dish - can do it anyway and it will taste great)

Bake at 375 for 30 minutes!  Enjoy!

Tuesday, October 2, 2012

Spinach-Ravioli Lasagna

This recipe was a huge hit with the family.  We always have leftovers - my girls just don't eat a lot.  Well, I have one in college but Jenna had a friend over and after dinner.... it was ALL gone.  It was SO easy and VERY good.

                        Not a great picture - once again - still tasted great!

Spinach-Ravioli Lasagna (adapted from Southern Living)

1  ( 6 oz) pkg fresh baby spinach, washed and chopped
1/3 cup refrigerated pesto
1  (15 oz) jar Alfredo sauce
1/4 cup vegetable broth (or chicken broth)
1  (25 oz) pkg frozen cheese filled ravioli - do not thaw
1 cup ( 4 oz) shredded Italian six-cheese blend
Garnishes - chopped fresh basil, paprika ( mine might have looked better with a garnish :)

Preheat oven to 375.  Chop spinach and toss in a medium bowl with pesto sauce.  Combine Alfredo sauce and broth.  Spoon 1/3  (about 1/2 cup) into bottom of a lightly greased 11 x 7 baking dish.  Top with half of spinach mixture.  Arrange half of ravioli in a single layer over spinach.  Repeat layers once and top with remaining Alfredo sauce.

Bake at 375 for 30 minutes.  Remove from oven and sprinkle with Italian cheese.  Bake for 5 more minutes - or until hot and bubbly.  Garnish, if desired.

Printable Version