1 cube Butter
1 c. Heavy Cream
2 c. grated Parmesan
1 lb. Fettucini
Salt and Pepper, to taste
Melt butter and add cream and salt and pepper. Add parmesan a little at a time. Reserve 1/2 c. for topping. Stir until parmesan cheese is melted and sauce has thickened slightly.
From: Annette Gardner
Tuesday, April 12, 2011
Weeknight Ravioli Bake
Preheat oven to 400 degrees.
1-26 oz. jar Spaghetti Sauce
1-14.5 oz. can diced Tomatoes, undrained
1/2 c. Water
2-1 lb. pkg. Cheese Ravioli, frozen
1-8 oz. pkg. Italian 3 Cheese blend, shredded
2 T. grated Parmesan
Mix sauce, tomatoes and water. Spoon 1 c. onto bottom of 9 x 13 pan. Layer half of the ravioli and 1 c. shredded cheese or sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese. Cover. Bake for 30 minutes at 400 degrees. Uncover. Continue baking for 15 minutes or until Ravioli is tender and heated through. Sprinkle with parmesan cheese. Let stand 10 minutes.
From: Kraft Foods
1-26 oz. jar Spaghetti Sauce
1-14.5 oz. can diced Tomatoes, undrained
1/2 c. Water
2-1 lb. pkg. Cheese Ravioli, frozen
1-8 oz. pkg. Italian 3 Cheese blend, shredded
2 T. grated Parmesan
Mix sauce, tomatoes and water. Spoon 1 c. onto bottom of 9 x 13 pan. Layer half of the ravioli and 1 c. shredded cheese or sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese. Cover. Bake for 30 minutes at 400 degrees. Uncover. Continue baking for 15 minutes or until Ravioli is tender and heated through. Sprinkle with parmesan cheese. Let stand 10 minutes.
From: Kraft Foods
Creamy Pumpin Pie
1-1/4 c. Milk
1 c. canned Pumpkin
2 pkgs. (4-serving) Cheesecake Instant Pudding
1 tsp. Pumpkin Pie Spice
1-8 oz tub Whipped Topping
1 Graham Cracker Crust
Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Prepare streusel topping if desired.
Topping:
Walnuts, chopped
Brown Sugar
Butter
Mix walnuts, brown sugar and butter in a small microwavable bowl. Microwave on high for 2-1/2 minutes or until bubbly, stirring once. Be careful not to burn. Cool and sprinkle over refrigerated pie just before serving.
From: Kraft Foods
1 c. canned Pumpkin
2 pkgs. (4-serving) Cheesecake Instant Pudding
1 tsp. Pumpkin Pie Spice
1-8 oz tub Whipped Topping
1 Graham Cracker Crust
Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spoon into crust. Refrigerate 4 hours until set. Prepare streusel topping if desired.
Topping:
Walnuts, chopped
Brown Sugar
Butter
Mix walnuts, brown sugar and butter in a small microwavable bowl. Microwave on high for 2-1/2 minutes or until bubbly, stirring once. Be careful not to burn. Cool and sprinkle over refrigerated pie just before serving.
From: Kraft Foods
Candy Bar Pie
1-4 oz. pkg. Philadelphia Cream Cheese, softened
1 T. Milk
1 tub Whipped Topping, thawed
2-2.7 oz. Snickers Candy Bars, chopped
1-3/4 c. Cold Milk
2-4 serving pkg. Instant Chocolate Pudding
1 Chocolate Pie Crust
Mix cream cheese with 1 T. Milk in bowl with a wire whisk until smooth. Gently stir in 2 c. whipped topping and candy bars; set aside. Pour 1-3/4 c. milk into another bowl. Add pudding mixes. Beat with wire whisk for 1 minute. Gently stir in 1/2 c. whipped topping. Spread 1/2 of pudding mixture into pie crust. Spread cream mixture over pudding in pie crust. Top with remaining pudding. Refrigerate 4 hours or until set. Garnish with remaining whipped topping.
From: Kraft Foods
1 T. Milk
1 tub Whipped Topping, thawed
2-2.7 oz. Snickers Candy Bars, chopped
1-3/4 c. Cold Milk
2-4 serving pkg. Instant Chocolate Pudding
1 Chocolate Pie Crust
Mix cream cheese with 1 T. Milk in bowl with a wire whisk until smooth. Gently stir in 2 c. whipped topping and candy bars; set aside. Pour 1-3/4 c. milk into another bowl. Add pudding mixes. Beat with wire whisk for 1 minute. Gently stir in 1/2 c. whipped topping. Spread 1/2 of pudding mixture into pie crust. Spread cream mixture over pudding in pie crust. Top with remaining pudding. Refrigerate 4 hours or until set. Garnish with remaining whipped topping.
From: Kraft Foods
Modesto Rolls
1 pkg. Dry Yeast
1/4 c. warm Water (not hot)
1 T. Sugar
1 c. Milk
1 cube Butter or Margarine
1/2 c. Sugar
3/4 tsp. Salt
3 Eggs, well beaten
4 c. Flour
Mix first three ingredients in small bowl and set aside. Scald milk and butter. Cool slightly then add sugar, salt and well-beaten eggs. Add the yeast mixture and mix well. Add 4 c. flour, mix well and set aside to rise for 3-4 hours. DO NOT KNEAD. Dough will be sticky. Turn out half the dough on a very well floured surface and knead until it is no longer sticky to roll out. Roll in a circle and with knife or pizza cutter cut into wedges like a pizza. Roll beginning with large end and place on greased cookie sheet. Let rise for about 2 hours. Bake at 325 degrees for 12-15 minutes or until golden brown.
From: The Hamiltons (Modesto, CA)
1/4 c. warm Water (not hot)
1 T. Sugar
1 c. Milk
1 cube Butter or Margarine
1/2 c. Sugar
3/4 tsp. Salt
3 Eggs, well beaten
4 c. Flour
Mix first three ingredients in small bowl and set aside. Scald milk and butter. Cool slightly then add sugar, salt and well-beaten eggs. Add the yeast mixture and mix well. Add 4 c. flour, mix well and set aside to rise for 3-4 hours. DO NOT KNEAD. Dough will be sticky. Turn out half the dough on a very well floured surface and knead until it is no longer sticky to roll out. Roll in a circle and with knife or pizza cutter cut into wedges like a pizza. Roll beginning with large end and place on greased cookie sheet. Let rise for about 2 hours. Bake at 325 degrees for 12-15 minutes or until golden brown.
From: The Hamiltons (Modesto, CA)
Pumpkin Bread
Preheat oven to 350 degrees.
2 c. canned Pumpkin
4 Eggs
1 c. Vegetable Oil
1/3 c. Water
3-1/2 c. Flour
3 c. Sugar
1 T. Pumpkin Pie Spice
2 tsp. Baking Soda
1-1/2 tsp. Salt
1 pkg. Chocolate Chips* (optional)
Combine pumpkin, eggs, oil and water. Add flour, sugar, pumpkin pie spice, and baking soda. Mix until well blended. Add chocolate chips if desired. Pour into 2 greased bread pans. Bake at 350 degrees for 1 hour.
Makes 2 loaves.
*If using chocolate chips, toss in flour before adding to batter to prevent them from sinking to the bottom of the pan.
2 c. canned Pumpkin
4 Eggs
1 c. Vegetable Oil
1/3 c. Water
3-1/2 c. Flour
3 c. Sugar
1 T. Pumpkin Pie Spice
2 tsp. Baking Soda
1-1/2 tsp. Salt
1 pkg. Chocolate Chips* (optional)
Combine pumpkin, eggs, oil and water. Add flour, sugar, pumpkin pie spice, and baking soda. Mix until well blended. Add chocolate chips if desired. Pour into 2 greased bread pans. Bake at 350 degrees for 1 hour.
Makes 2 loaves.
*If using chocolate chips, toss in flour before adding to batter to prevent them from sinking to the bottom of the pan.
Cheddar Biscuits
Preheat oven to 400 degrees.
2-1/2 c. Bisquick Baking Mix
3/4 c. cold Whole Milk
4 T. cold Butter
1/4 tsp. Garlic Powder
1 heaping c. Cheddar Cheese, grated
2 T. Butter, melted
1/4 tsp. dried Parsley Flakes
1/2 tsp. Garlic Powder
Combine bisquick with cold butter in a medium bowl using a pastry cutter or large fork. (You don't want to mix too thoroughly.) There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 tsp. garlic. Mix by hand until combined but don't over mix. Drop approximately 1/4 c. portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes at 400 degrees or until the tops of biscuits just being to turn light brown. When you take the biscuits out of the oven, melt 2 T. butter in a small bowl. Stir in 1/2 tsp. garlic powder and dried parsley flakes. Use a brush to spread this garlic butter over the tops of biscuits using all of the butter.
Makes 1 dozen biscuits.
From: Online Source
2-1/2 c. Bisquick Baking Mix
3/4 c. cold Whole Milk
4 T. cold Butter
1/4 tsp. Garlic Powder
1 heaping c. Cheddar Cheese, grated
2 T. Butter, melted
1/4 tsp. dried Parsley Flakes
1/2 tsp. Garlic Powder
Combine bisquick with cold butter in a medium bowl using a pastry cutter or large fork. (You don't want to mix too thoroughly.) There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 tsp. garlic. Mix by hand until combined but don't over mix. Drop approximately 1/4 c. portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes at 400 degrees or until the tops of biscuits just being to turn light brown. When you take the biscuits out of the oven, melt 2 T. butter in a small bowl. Stir in 1/2 tsp. garlic powder and dried parsley flakes. Use a brush to spread this garlic butter over the tops of biscuits using all of the butter.
Makes 1 dozen biscuits.
From: Online Source
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