Baked ravioli w/meat sauce....

 

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• 1 pound ground beef
• 1/2 (25 ounce) package frozen cheese ravioli
• 1 (14 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 1 tablespoon grated Parmesan cheese

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

7 layer Mexican dip...

*This is a meal in itself!! :)

2 cans refired beans with green chilies

5 avacados, smashed

16 oz. sour cream

3 tomatoes, chopped

1 c. green onions, chopped

2 cans sliced ripe olives

6-8 oz. cheddar or colby jack cheese, grated.

Layer ingredients in order given. Made a day ahead and serve with chips.

*I make this for supper when I know we are going to need a quick and easy meal the next day. I just throw this all together and the next evening it's ready!! Bring out the chips and EAT!! My family LOVES this meal! :)

Party sandwiches...

You need:

2 pkgs of 12 dinner rolls

1/2 stick butter, melted

4 tablespoons poppy seeds

4 tablespoons mustard

4 tablespoons Worcestershire sauce

Sliced ham

Swiss cheese

1 T. minced onions

In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.Spread sauce on both sides of rolls and put a piece of ham and cheese on each.Srinkle minced onions on top of bread.Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!

*Got the basic recipe for this from my mother -in-law, Barbara, and decided to switch around a few things. I found a similar recipe on the internet and just kind of combined the two to get these delicious sandwiches! Yummy!! We serve these with chips, pickles and olives. :)

Beef Enchiladas....

1 lb hamburger meat
1 small onion, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
1 can of sliced black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded colby jack cheese
6-8 corn or flour tortillas(Charlie likes corn; I like flour; we trade off) :)

Brown the meat with seasonings and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

*Or you can follow instructions and instead of rolling up the tortillas do this:

1. Spray 9X13 pan with cooking spray
2. Add thin layer of soup mixture
3. Add some meat mixture on top of that
4. place tortillas on top of meat mixture like layering lasagna
5. continue layering soup mixture,meat mixture,tortillas; on top pour remaining soup mixture and add more shredded cheese. Continue baking according to above instructions.

This may sound complicated but it is SO easy!!! Any questions? Sometimes I am not clear with instructions! Let me know & I will try to clear it up for you! :)

Hash

Hash

6 slices leftover roast (I make my roast in the crockpot with a can of cream of mushroom soup and a pkg. of onion soup mix and enough water to cover the roast; makes amazing gravy without any work!)

3 or 4 Tbsp. roast gravy

4 baked potatoes, cubedcarrots, cubed , optional

3 or 4 shakes of dried, minced onionsolive oil or canola oil

ketchup

Heat oil in large skillet. Slice roast and cube. Place cubed roast and potatoes and carrots into hot skillet. Add roast gravy and onions. Cook until warm and serve with ketchup. Also can warm hash without gravy and warm gravy seperately serve over toast. Can also substitute brown gravy mix for roast gravy if you make your roast in the oven. The crockpot makes its own gravy.

chocolate delight

Chocolate Delight

first layer:1 c. flour1 c. chopped pecans1 stick butter, melted

second layer:1 large cool whip 1 8 oz. pkg. cream cheese, softened1 c. powdered sugar

third layer:1 large pkg. instant choc. pudding, 1 large pkg. instant vanilla pudding5 cups milk (whole or 2 percent works best)

topping:cool whip and grated Hershey's bar

Preheat oven to 325. In a 13X9 dish, combine flour, nuts, butter. Use your hands to press mixture out into the pan. Bake for 20 minutes. Cool completely, then chill while preparing 2nd layer.Combine large cool whip, cream cheese, and powdered sugar (beat until smooth). Spread over crust., allow to chill while preparing third layer.Combine puddings and milk. Beat until mixture is thick. Spread over the 2nd layer, then chill until ready to serve. Top with cool whip and grated Hershey's bar when ready to serve.

Rotini with two cheeses (fancy mac & cheese)

*Rotini with Two Cheeses
12 oz. rotini pasta
1 & 1/2 Tbsp. salt
1/4 c. butter
1/4 c. all p. flour
1 Tbsp. seasoned salt
2 tsp. dry mustard (I use spicy mustard)
1/4 tsp. white pepper
3 & 1/2 c. milk
1/2 lb. mushrooms, sliced
4 green onions, sliced
1 Tbsp. Worcesteshire sauce
4 oz. Swiss cheese, shredded
4 oz. cheddar cheese, shredded
1. Add rotini and salt to large pan of boiling water; cook, stirring occasionally until almost but not quite tender.6 to 7 minutes. Drain.
2. Melt butter in med. saucepan over med. heat. Stir in flour, salt, mustard and pepper until smooth; cook and stir until bubbly. Gradually whisk in milk; cook and stir until mixture thickens and bubbles for 1 minute.
3. Add mushrooms, 3 of the onions and worcestershire sauce to saucepan; mix well. Add swiss and cheddar cheeses; cook and stir over med.-low heat until cheeses are melted.
4. Combine rotini and cheese sauce in large bowl; mix well. Transfer to greased 2 qt. baking dish. Bake in preheated oven for 45 minutes (350 degrees). Garnish with remaining green onions.

Italian sandwiches

Italian Sandwiches
1 jar mild pickled Italian peppers (peperoncini) undrained (Greek will work, too)
1 medium onion, thinly sliced
Submarine or Italian rolls (8 in. long) split
1/3 c. butter at room temp.
Spicy mustard
German Bologna, thinly sliced
Muenster cheese
Hard Salami
Pepperoni
Olives, sliced & drained
Lettuce & tomato (if you like)
Vinegar & oil (if you like)
Combine peppers, onions & olives in bowl; toss to mix. Spread cut sides of rolls with butter, then with mustard. For each sandwich, layer bologna, cheese, salami & pepperoni. Sprinkle with italian herbs (parsley, tarragon & chives) optional. Drain peppers, olives & onions. Pat dry with paper towel. Arrange on top of meat, cheese & herbs. Drizzle with small amount of vinegar & oil. Cover with tops of rolls; cut sandwiches crosswise into halves or thirds to serve

crescent roll chicken...

Crescent Roll Chicken

4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.

Mix all together, set aside.

2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!

Tortilla Soup...

Charlie & Julie's Chicken Tortilla Soup (a knock-off of Papa Pablano's)
6 chicken breasts, boiled and shredded (or whole chicken; cooked, deboned & shredded)(reserve all broth)
3 stalks celery, minced
1/2 c. chopped onion
2 cloves garlic, minced
1 can Rotel (diced tomatoes & green chillies)
1 can diced tomatoes
1 tsp. cumin
1 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 c. sliced zucchini, optional
water to make soup consistency that you want
1/2 c. shredded cheese
sour cream
tortilla chips
Cook chicken breasts or whole chicken. Reserve broth. In dutch oven, saute onion, garlic and celery in 1 Tbsp. olive oil. Add rest of ing. except cheese, tortilla chips and sour cream. Bring to a boil and simmer for 1 hr. In bowls, place chips, sprinkle with cheese. Ladle soup over chips and cheese. Top each with sour cream and avacado and more cheese if desired.