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baked ravioli

ingredients

  • 29-ounce packages refrigerated cheese-filled ravioli
  • 1-1/2pounds ground beef
  • 1large onion, chopped (1 cup)
  • 6cloves garlic, minced
  • 114.5-ounce can diced tomatoes, undrained
  • 110.75-ounce can condensed tomato soup
  • 1teaspoon dried basil, crushed
  • 1teaspoon dried oregano, crushed
  • 1-1/2cups shredded mozzarella cheese (6 ounces)
  • 1/2cup finely shredded Parmesan cheese (2 ounces)
    directions

    1.Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.

    2.Meanwhile, in a large skillet, cook ground meat, 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.

    3.Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through. Makes 8 to 10 servings, about 500 calories each.

s’mores goodie bags with halloween peeps

s’mores goodie bags with halloween peeps

chicken-broccoli mac and cheese

ingredients

  • 8oz. dried rigatoni
  • 2cups fresh broccoli florets
  • 12 to 2-1/4 lb. whole roasted chicken
  • 15.2-oz. pkg. semisoft cheese with garlic and fine herbs
  • 3/4to 1 cup milk
  • 1/4cup oil-packed dried tomatoes, drained and snipped
  • 1/4teaspoon freshly ground black pepper
  • fresh Italian (flat-leaf) parsley, optional
    directions

    1.In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time. While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.

    2.In same saucepan combine cheese, the 3/4 cup milk, tomatoes, and 14 teaspoon freshly ground black pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley. Makes 4 servings, 667 calories each.

pan-roasted chicken with lemon garlic green beans

Ingredients

Directions

  1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
  2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
  3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

breakfast pizza

1 homemade or store-bought pizza dough
6 strips bacon
1 cup grated Parmesan
1 cups grated mozzarella
4 eggs
salt and pepper
2 tablespoons minced chives
olive oil, for brushing

Preheat the oven to 500F or follow package instruction.

Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.

Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.

Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.

sweet and salty halloween bites

Ingredients:Mini Pretzels (these are made with snaps, shaped like squares, but you could use the twists too)Hershey Kisses Hugs (any kind of kisses would do, but the stripes are cool)Candy Corn
Directions:Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or foil. Place pretzels on cookie sheet, not touching. Unwrap Hershey’s Kisses and place on top of pretzels and then place filled cookie sheet in oven. Bake for 3-5 minutes but no longer. You will know they are ready when the Hershey Kisses start to get shiny. Take out of oven and gently place candy corn on top of Hershey Kisses, pushing down ever so gently. Cool and then transfer to serving platter or wrap up as gifts.

raspberry swirl cheesecake cupcakes

Ingredients:
For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Directions:
Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

cilantro-lime jalapeno chicken salad

  • 3 large chicken breasts
  • poaching liquid (chicken stock, water, carrots, celery, onion, herbs, bay leaf, peppercorns)
  • 1 jalapeño diced (with seeds scraped out)
  • 4 Tbs cilantro coarsely chopped
  • 1 lime, juiced
  • 1/4 red onion diced fine
  • 1/3 cup mayo (plus a little more if needed)
  • 1 Tbs Dijon mustard
  • 1 tsp cumin
  • salt and pepper
  • 2 ripe avocados (or for a sandwich, good French or Italian bread)

Season chicken with salt and pepper and *poach. Remove chicken from liquid and shred with a fork. 

Once chicken has cooled add mayo, Dijon, cumin, lime juice, salt and pepper and incorporate.  Add more mayo and lime if necessary.  Mix in red onion, jalapeño and cilantro. Cool in fridge for several hours to let flavors merge and serve with avocado or for a sandwich on French bread with a slice of provolone.

*To Poach – In a medium pot add chicken breasts to the poaching liquid.  The chicken should be completely immersed.  Bring to a boil and then immediately reduce heat and partially cover.  Reduce heat to a simmer for 10 minutes.  Remove from heat and chicken remain in the liquid for about 15 minutes.   Reserve the liquid for future use.