Thursday, June 30, 2011

Baked Beef Ravioli

Sorry, I told you I wasn't good at taking  pictures of food and making them  look pretty..or at least yummier, because this dish is tastes a lot like lasagna with out all the fuse..So try it..You'll be glad you did.. Serve it with Salad and french bread..

Baked Beef Ravioli

2- 9oz. packages refrigerated cheese filled ravioli (I used frozen and it was fine)
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
4-6 cloves of garlic, minced
1- 14.5 oz.  can diced tomatoes, undrained
1-10.75 ounce can condensed tomato soup
1 t. dried basil, crushed
1 t. dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 oz.)
1/2 cup finely shredded Parmesan Cheese (2 oz.)

1. Preheat oven to 375 degrees. Cook ravioli according to package directions; Return to pan; cover and keep warm
2. Meanwhile, in a large skillet cook ground beef, onion, and garlic over medium heat until meat is brown and onion is tender.  Drain off fat.  Stir in tomatoes, soup, basil and oregano.  Gently stir in cooked ravioli
#. Transfer mixture to an ungreased 3 quart baking dish.  Sprinkle with mozzarella cheese and Parmesan cheese.  Bake, uncovered, about 20 min. or until heated throughout.  Makes 8 to 10 servings..

Tuesday, June 28, 2011

Lemon Graham Icebox Cake

I think I'm on a lemon kick, I think it's just refreshing when its hot outside..this is a yummy one..perfect for a summer party..I did not use whole milk, 2% is fine..every saved calorie helps..
P.S. I don't know why its called Icebox cake, its a mystery!
Lemon Graham Ice-Box cake
  • YIELD: Serves 8
  • COURSE: Cakes/Frostings, Desserts


  • 3 large egg yolks
  • 1/2 cup plus 1 tsp. sugar
  • 2 tablespoons plus 1 tsp. cornstarch
  • 2 teaspoons finely grated lemon zest
  • 1/8 teaspoon salt
  • 1 1/4 cups whole milk
  • 1/2 cup lemon juice (from about 3 lemons)
  • 12 graham crackers
  • 1/2 cup heavy cream


1. In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.
2. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.
3. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.

Wednesday, June 22, 2011

Weekend full of fun!

Made these for Fathers Day and they where a huge hit, Jerry loves  Orange Creamsicle's so I knew he'd love em and he did and so did everyone else..

Orange Creamsicle Cupcakes
1 3 oz. package orange flavored gelatin
1 2 layer size white cake mix
1 small box of cheesecake instant pudding and pie filling mix
1 1/4 C orange juice
4 eggs
1/3 C vegetable oil
1 tsp vanilla
Preheat oven to 350 degrees.  Line cupcake pan with liners (makes about 24-27 cupcakes).  Set aside 2 tsp of the orange gelatin for frosting.
In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.
Fill muffin cups with batter - about 2/3 full.  Bake for 18 - 20 minutes or until the toothpick comes out clean.  Cool cupcakes before frosting.
1 8 oz package cream cheese
1/2 C butter
2 tsp vanilla
5-6 C powdered sugar
Reserved orange gelatin
1 tsp finely shredded orange peel
orange food coloring if desired

Pie in a Jar
Jars bought at Walmart, they are the pint size, these where the small fat ones instead of the tall skinny  ones, they work best, they were around $8 for 12, Clean and dry.

Go to best bites for the directions..They explain it perfect..I have been wanting to try this forever My friend had a craft Saturday and she asked me to make and demonstrate, after you bake them they look like below but while they cool, they shrink down quite a bit, enough to put lid on and  when open enough to put some ice cream or cream on top..Yum, This was just one of many treats in a jar, someone brought Lemon curd with berries in a jar,  but my favorite of all time with Smores in a jar, she made her's in the pint jars, the 16 oz jars where big, but would be perfect for two, or one if your hungry..they were soo soo good...I'll be doing this again, they are really fun and easy..we were thinking you could also do pot pie..Here is Chili in a Jar from my friend that was there and who is so talented check out her blog and she sells hot chocolate on a stick, so good!..I want to try them all... 

Friday, June 17, 2011

Raisin Cinnamon Cake Bar

A food Photographer, I am not..sorry I did put the apple measuring spoons there for cuteness..did it work?
this recipe is one of my comes from my moms recipes, I remember her making this a lot on Sunday's, which was our usual dessert day..Even if  you don't like raisins in things I bet you'll like this one..its moist and cinnamony..(is that a word?) anyway you say it, its good..

Raisin Cake Bar
Preheat oven to 350
Boil 1 cup raisins in 1 1/2 cups water for 5 min. Drain save liquid.
1 cup sugar
1/2 cup shortening
then add:
1 egg mix well
2 cups flour
1/2 tsp. salt
1 tsp. Cinnamon
Dissolve 1 tsp. baking soda in 3/4 c. raisin liquid
then add 1 tsp vanilla
Pour into batter and stir well till all mixed together it will be a bit sticky, then add the boiled raisins, fold into batter till mixed in well.
Bake on  9x13 cookie sheet, I use my Texas size cookie sheet, its bigger i think it more like 10x15 and I double the recipe as I like it a bit thicker , more cake like..
Cook at 350 for 15-20 min. or until knife comes out clean in middle
After cooling drizzle powder sugar frosting on top. Simple just 2 cups of powdered sugar and enough milk about (1/8 cup) and about a tsp. of vanilla extract or you could use almond, just make it thin enough to drizzle

(as you can see in my picture I did more then drizzle, we like lots of frosting)

Thursday, June 16, 2011

Perfect 4th of July fun..

Cassie made dinner the other night to take to her boyfriend and made enough for the whole family, it was from the Best Bites cookbook (best cookbook ever) and it turned out soooo good.. I want to try the salad version also..Thanks Cassie, we loved it..Trying to get her to let me take her picture was like pulling teeth..and that's hard to do, if you've pulled teeth before you know!!
Spicy Honey Chicken
 Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.
2 t vegetable oil

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
1/2 C Honey
1T Cider Vinegar
Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.
If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

And my favorite way to eat Spicy Honey Chicken? THIS salad!

I love this cute..perfect for a hostess gift or for a special  father..and the sippy cups below are too cute too, makes me want to do a 4th of July Party..Here is directions from this fun site..

Martha did it again...go to her site for super fun the ice cream..Here is lots of fun clipart  make sure you check out her other crafts..

Saturday, June 11, 2011

Chicken Pot Pie..

My friend was helping her daughter with a new baby and some nice person brought dinner to them and it was this Pot Pie and she Raved about it so I was excited when she shared it..
I made it when it was cold and rainy a few days ago, so I thought I'd better share it before it got too hot, but I think Im still to late, but crank up the air conditioner and try is perfect for sharing..super quick and easy..I have wanted to take dinner to a couple of neighbors, one who just had a baby and one who just had  a scary surgery.. So it was perfect..I used already made pie crust but if you have that talent to make homemade..go for it..and I wish I was you! Have not mastered that one yet, But Jerry wants me to keep practicing!!

Chicken Pot Pie
Preheat oven 350 degrees

1 Package of Pillsbury ready made pie crust
1 can of cream of chicken soup
1 can of cream of potato soup
4 oz. of cream cheese softened
1 can Veg-All (15 oz. can)
2 cups of cooked and cut up chicken ( I use the rotisserie cooked chicken and just de-bone it and cut it up)

Mix in Bowl
1 can of cream of chicken soup
1 can of cream of potato soup
4 oz. cream cheese
Mix together until smooth and creamy

Add to mixture:
1 15 oz. can of Veg All drained and 2 cups of the cut up chicken
Fold in careful not to smash the vegetables.
Put one layer of pie crust on the bottom of a 9 inch pie plate
then add the ingredients.. Place remaining pie crust over the top and fold under the edge and crimp with a fork.  Cut
slits in the top for ventilation and brush with beaten egg white.
Cook for 55-60 min 350 degree oven
Man that was easy, Love comfort food!

Tuesday, June 7, 2011

Heres the skinny..


Serves: 8
Points+: 6

8 oz. Cool Whip Free
8 oz. 1/3 less fat cream cheese (softened)
9-in. reduced fat graham cracker crust
1/4 c. sugar
1 tsp. lemon juice

In a large bowl, whip cream cheese, lemon juice, and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours until firm. For just 3 points+, spoon mixture into bowls and elimintate the crust. Top with a handful of raspberries for no additional points. Yum!

Serves: 8
Points +: 4
  • 6.5 oz of chocolate wafer cookies
  • 3 tbsp reduced fat butter ( I used Brummel and Brown Spread)
  • 1/4 cup confectioners' sugar
  • 2 tbsp skim milk
  • 3 cups raspberries, fresh or frozen (thawed)
  • 1/2 cup granulated sugar
  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 2 tbsp lemon juice
Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. To prepare crust: Process cookies, confectioners' sugar, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes.Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.
To prepare filling: Meanwhile, puree raspberries, vanilla extract, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds. Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy.
Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point).
Remove from the heat and continue beating on medium speed until room temperature, 3 to 5 minutes. Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours.
To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing. Slice into 8 equally sized pieces.

Monday, June 6, 2011

Fathers Day is almost here...

I used to make these all the time when my kids were little for class parties, church parties, or just for fun, so when I saw it on this blog I thought what a fun treat the kids can make for their dads..the only things I did different is I brushed the top with egg white and sprinkled sesame seeds on top of the bun and I used mint patties for the hamburger..they are sooo cute..and yummy too.. 

I love this idea..what dad wouldn't like can put any label on it..have the kids decorate a card to glue on front or use this free label here or here or here..get creative..

Wouldn't this be fun for dad, a hair-larious  replica of  your family, Dads love stuff like this..Go here..
Cute idea you could put on a box of chocolates or any box..gearing up for Fathers Day, my husbands favorite day...Go here for template  from Marta Stewart..

Thursday, June 2, 2011

Its worth the time, Fruit Dip..YUM..

Ready for the best fruit dip it is..
2 ingredients ...

1 sweetened condensed Milk
1 reg. size cool whip
Here the part you have to plan ahead..
fill pan full of water till it covers the condensed milk, and boil for 3 hours, I know its a long time and you have to keep adding water, I started it on high heat until it started to boil and turned it down to med/low and it kept boiling even when I added the water it started boiling no open can, just put it in as is..after 3 hours take out and cool..after it cooled a bit I opened the can and poured it into a bowl to cool faster, it was like caramel..after it is completely cooled add the cool whip and whisk or stir till completely blended..
seriously one of the best dips I have ever tasted, I put it on our strawberry shortcake for cassie's birthday, then real whip cream on top of that, but everyone was dipping watermelon and strawberries alone also..its worth the weight (wait) but its not something you can do last min..give it a try, you'll be glad you did.

Wednesday, June 1, 2011

Sing it with me...yummy, yummy, yummy I have beans in my tummy and I think every things alright!!

Thats right this is worth making for any BBQ or just for dinner with corn bread, yum!! Go here to get the recipe and directions..Love this site, its full of good ideas!!
Tomorrow I am going to share theee best fruit dip you'll ever taste and it has 2, yes only 2 ingredients..I bet you can't wait..only down side, it takes 3 hours to make..