Tuesday, February 23, 2010

Toasted Ravioli

I love it when meals look fancy and difficult, but don't actually take too long to put together. This recipe is a great example of that, especially if you use the steam in a bag ravioli. It saves time and dirties less dishes. I have only found steam in a bag ravioli at our Winco and so I stock up when ever I go. Mmm Mmm Mmmm! These were good!

1 Bag (13 oz.) of Ravioli- frozen or fresh
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
oil for frying- I used olive oil

  1. Cook ravioli until al dente (follow directions on package). Let them cool.
  2. Heat oil to approximately 350 degrees. (I didn't check the temp. I let it get hot and then tested one to see if it was ready.)
  3. Mix bread crumbs and 1/4 cup of cheese.
  4. Dredge the ravioli in the buttermilk and then in the bread crumb cheese mixture.
  5. Gently place in the hot oil and fry until golden brown, about 2-3 minutes.
  6. Sprinkle the remaining Parmesan cheese on the cooked ravioli.
  7. Serve with spaghetti sauce for dipping.

Monday, February 22, 2010

German Pancakes

Well since today is my anniversary, I think
I'll share my husbands all time favorite breakfast!!!
Who doesn't love German pancakes: fluffy, buttery, and just plain scrumptious if you ask me!

1 stick butter

6 eggs

1 cup flour

1 cup milk

1 tsp. salt

Preheat oven to 425 degrees. Melt butter in 9X13 inch glass pan. Beat eggs until fluffy, add remaining ingredients and pour into pan with melted butter. Cook 20 minutes. (It's fun to let your kids watch it bubble high in the pan). Serve with syrup or fresh strawberries and whip cream!

Mix N' Chop

This is by far one of my favorite kitchen tools! It is called the Mix N' Chop, and is sold by Pampered Chef for $10. I use it for so many things!!! I use it to make my Oreo truffles (recipe under desserts), chopping my meat for tacos and other such things, mixing orange juice from concentrate, and even mashing potatoes!! I can be used for so many things and I love it. It is solid and versatile! So the next time you're invited to a Pampered Chef party, pick one up!!

Saturday, February 20, 2010

Homeade Oreos

These are delicious. They are also really easy to make. I think I may never go back to the store-bought kind- they are that tasty!

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I didn't have fancy cocoa, just Nestle's, and it worked just fine.)
1 tsp. baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temp., unsalted butter
1 large egg

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
  6. Enjoy them with a tall glass of milk!

Friday, February 19, 2010


Okay first I should say I really dull down my enchiladas for my kids, but add whatever you want to spice yours up ;)

1 lb. chicken breast cooked and shredded (I like to season the meat like I would taco meat)

10 + medium sized flour tortilla shells (depending on how full you make your enchiladas)

1 Large can (rosarita mild) enchilada sauce (0r whatever brand you prefer, I like this one best)

1 2 cup bag monterey jack cheese

4 cups cooked rice (I use white because my kids are picky, I really can't tell any difference because you cover it with enchilada sauce and cheese)

Preheat oven to 450 degrees.

Lay out shell: add a small layer of rice, chicken, cheese, and enchilada sauce. Roll up and place in a 9X13 glass baking dish. Repeat until all chicken, and rice is used up. Pour remaining sauce over top and sprinkle remaining cheese. Cook for approx. 10 to 15 minutes or until cheese is fully melted on top. Serve with sour cream on top!

Like I said if you want to add ingredients go ahead. They are pretty easy! I actually let my kids help construct them, and they LOVE it! So take some time and really make it a family meal :)


Thursday, February 18, 2010

Sinful Cinnamon Bun Pancakes

I found this recipe on Pioneer Woman on Fat Tuesday. I made them that night for dinner and they were SOOOO good! If you love cinnamon rolls but want something easier to make, try these out. I just used regular syrup but there is a tasty frosting recipe that you can try with them too.

1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup Milk
2 Tablespoons Corn Syrup
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing drizzled over the top.

Icing Ingredients:

2 Tbsp. butter- melted

a cup or so of powdered sugar

1/2 tsp. of vanilla or maple flavoring- you can use more if you want it stronger

1-2 Tbsp. of milk - enough to make it pour easily but not too runny.

Thursday, February 11, 2010

Pesto Tortelli Soup

I found this recipe on This Week for Dinner
and needed to try it since my husband LOVES pesto. It was easy and pretty healthy.

1 small onion chopped
2 cloves minced
1 tbsp. butter
-saute these together in a large soup pan until they are tender.

Add to pan-
5 cups of vegetable or chicken broth
1 9 oz. package of tortellini (cooking times vary depending on the type of tortellini, so add it at a point where it won't overcook)
2 cups frozen vegetables (the California mix is recommended)
-simmer until the veggies and tortellini are tender

Add 1/4 cup of pesto at the very end

Garnish bowl with Parmesan cheese, serve and enjoy!

Monday, February 8, 2010

Easy Shredded Beef Sandwiches

3 tablespoons dried minced onions
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon salt
1 medium sized beef roast

Combine all ingredients in slow cooker and cook on low 6-8 hours or high 4-6 hours. Remove the roast when fully cooked and shred the beef. Return the beef to the slow cooker and mix together with the sauce it cooked in. Serve on sandwich rolls and enjoy!

Saturday, February 6, 2010

Italian Potpies

This recipe was pretty tasty and easy too! The picture is courtesy of Martha Stewart's website where I got the recipe. Here is how to make it...


1 Tbsp. olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
coarse salt and ground pepper
1 lbs. ground beef
2 cups tomato sauce (Martha says the best quality store-bought sauce or homemade sauce works the best, but I used the canned stuff and I thought it tasted great.)

1 cup all purpose flour, spooned and leveled
1/4 cup Parmesan cheese
1 1/2 tsp. baking powder
1/4 tsp. crushed dried rosemary
4 Tbsp. melted butter
1/2 cup milk

Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.

In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.

Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.