Wednesday, 30 March 2011

Fake 'Em Out Ravioli Lasagna

Courtesy of Campbell's

Serves: 6

- vegetable cooking spray
- 2 3/4 cups pasta sauce
- 1/2 cup water
- 1 package frozen cheese-filled ravioli (about 30-34)
- 1 1/2 cups shredded mozzarella cheese

1. Heat the oven to 375 F. Spray a 13x9x2-inch baking dish with the cooking spray.
2. Stir the sauce and water in a large bowl.  Spread 1 cup of the sauce in the prepared dish. Top with 1/2 of the ravioli, 3/4 cup cheese, and 1 cup of the sauce. Top with the remaining ravioli and sauce. Cover.
3. Bake for 35 minutes. Uncover the dish and top with the remaining cheese.
4. Bake for 10 minutes more or until hot and bubbly. Let the lasagna stand for 10 minutes before serving. Garnish with Parmesan cheese.

*I found it easier to prepare the dish the night before, therefore I could throw it right into the oven when I got home from work.


Wednesday, 23 March 2011

Light Style Crunchy Onion Chicken

Hello All,
Tonight I attempted to make this simple recipe from Pioneer Woman.  It was her "Simple Sesame Noodles", well they didn't turn out too good.  So I thought I would post this chicken recipe that I have made a few times, because it is SOOOOOOOOOO GOOD.

Light Style Crunchy Onion Chicken
Recipe and Photo courtesy of FRENCH'S

Serves: 5

- 1 1/3 cups (approx. 1 can) FRENCH'S Original French Fried Onions
- 2 tbsp. flour
- 5 boneless skinless chicken breasts
- 2 eggs, beaten

1. Crush French Fried Onions with flour in plastic bag. Transfer to waxed paper.
2. Dip chicken into eggs; then coat with onion crumbs.
3. Bake 20 min. at 400°F until no longer pink in center.


Sunday, 20 March 2011

Raspberry Swirl Cupcakes

courtesy of Taste of Home

- 1 pkg. white cake mix
- 1/4 cup raspberry pie filling
- 1/2 cup shortening
- 1/3 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 cups icing sugar
- Fresh raspberries and sprinkles, optional

1. Prepare cake mix according to the package directions. Fill paper lined muffin cups two-thirds full. Drop 1/2 tsp. of pie filling in the center of each; cut through the batter with a knife to swirl.
2. Bake at 350 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat the shortening until fluffy. Add the milk, vanilla, salt and icing sugar; beat until smooth. Frost cupcakes. Garnish with raspberries or sprinkles if desired.

Yields: 1-1/2 dozen

This delicious cupcake has a nice surprise of Raspberry on the inside.

Monday, 14 March 2011

Brownie Candy Cups

courtesy of Bakerella

- brownie mix
- mini reese cups, unwrapped
- mini tin foil muffin cups

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Prepare brownie mix according to package.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

This recipe is a simple, delicious treat.
*Make sure to use tin foil liners, because I used paper cups, and the brownie sticks to the cups.

Saturday, 12 March 2011

My First Post

Hello Everyone!
Thank you for stopping by my blog.  I hope you can stick around to see all the recipes I am going to share.
I love trying out new recipes, and my goal is to make 1-2 new recipes per week and share them with you.  To give you a little sneak peek here are some treats I've made recently.

Chocolate Cookie Treats
Popcorn Cupcakes
Zebra Cupcakes

Stop by again soon.