Baked Proscuitto Ravioli with Pesto Cream Sauce

Doesn't pasta always TASTE good? I know if my kiddos haven't been eating much of their recent dinners that I can make a YUMMY pasta dish and they will ask for seconds, sometimes even thirds. Luckily, this is just another EASY weeknight dish that is sure to make everyone HAPPY and full!

Baked Proscuitto Ravioli with Pesto Cream Sauce

1 bag frozen proscuitto ravioli (or any kind you prefer, mine was from Costco)

1 cup heavy cream

1/3 to 1/2 cup basil pesto

1 cup shredded mozzarella cheese

Freshly grated Parmesan cheese

Preheat oven to 425 degrees. Spray a 9 x 13-inch glass baking dish with nonstick spray. Fill the baking dish with as many ravioli as needed for your family. (If the ravioli are large, you really only need about 5 per person.) In a bowl, mix together the cream and pesto. Pour over the ravioli in the pan and spread the mozzarella cheese over top. Sprinkle with fresh Parmesan cheese as well and then bake for 25 to 30 minutes, or until bubbling. 

TIP: I think another great addition to this recipe would be some chopped up veggies. You could layer in some onion or squash of some sort, or whatever you think sounds good!

Taking a Break

If you haven't already noticed, I'm taking a break from food blogging for a while. I've been working on a few projects at home and hanging out with the kids as well as fighting a pretty yucky cough the last week or so. Anyway, I thought I better explain my lack of posting, but I promise I will post some new recipes soon! All my other previously posted recipes are still here, so enjoy those while you wait. :)

Merry Christmas!

I hope YOU don't mind, but I decided to take the day off from POSTING. However,  I still wanted to WISH you all a very MERRY CHRISTMAS! I hope your holiday is filled with as much YUMMY food and LOVE as mine! :)

Grinch Cookies (A Christmas Tradition!)

Every year as a family we make these yummy MINTY cookies from the Six Sisters Stuff blog. Once they are done BAKING, we sit down and enjoy them while we WATCH How the Grinch Stole Christmas. Our kids love it! Hopefully your FAMILY can start the tradition this year.

(Photo from Six Sisters Stuff) 

Grinch Cookies
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temp
1 1/2 cups sugar
1 egg
1 teaspoon mint extract
15 to 20 drops green food coloring
1 box Andes mints, unwrapped and chopped

Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (They also added some milk chocolate chips!) Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Read more at http://www.sixsistersstuff.com

Perfect Cherry Pie

My sister-in-law makes a fabulous CHERRY pie for Thanksgiving, but since we aren't always together for the HOLIDAY she shared her recipe with me several years ago. It's so good, I've decided I better SHARE it with all of you! I have to start by saying I've never liked cherry pie. Ever. Until I had one little BITE of my husband's slice years ago. I've been hooked ever since! It's a beautiful pie and is perfect for CHRISTMAS dessert.

Perfect Cherry Pie
Crust
2 cups flour
1/2 teaspoon salt
2/3 cup butter-flavored shortening
6 to 7 tablespoons ice water

Filling
3 cans tart red cherries, drained with 1 cup juice reserved
1 cup sugar, divided
1/4 cup cornstartch
1 tablespoon butter
1/2 teaspoon almond extract
10 drops red food coloring (optional, but it makes it really pretty!)

For the crust, combine the flour, salt, and shortening with a pastry blender until you have pea-size crumbs. Add water 1 tablespoon at a time until the crust comes together. Divide dough into two portions, one for the bottom of the pie, one for the top. (The bottom needs to cover the bottom of the pie pan and up the sides, so I always do more for the bottom.) Refrigerate until ready to use, or for at least 30 minutes.

Over medium heat, stir the cherries, 3/4 cup sugar, and cornstarch together with a flat-bottom whisk until smooth and clear. Remove from heat and stir in the remaining ingredients. Let cool.

Poor filling into rolled out pie crust dough and top with remaining pie crust dough. Press top and bottom dough together all around the pie and cut an excess off. (You can also crimp the edges to make it pretty!) Cut a few slits in the top for venting and sprinkle a generous amount of cinnamon and sugar over top. Bake at 375 degrees for 50 to 60 minutes and golden brown. Serve with vanilla ice cream of course!

TIP: We love this crust recipe and usually do 1 1/2 of the recipe for a thicker crust. I totally recommend it, but if you like less crust, this way is totally fine!

Banana Sheet Cake with Caramel Cream Cheese Frosting

If your kids are like my kids, then you go through BANANA phases at your house. Sometimes I can't stock up with enough because the KIDDOS are eating them like crazy. Other times I have bunches that are brown because nobody has even given them a GLANCE. I can't keep up! I don't usually mind having the EXTRA ripe ones around though because I get to make nummy things like this oh-so-wonderful cake. It is seriously one of THE BEST things you can do with bananas. Period. (Wish I had a better picture to do it the justice it deserves. My new camera is being shipped as we speak though, so hooray!)

Banana Sheet Cake with Caramel Cream Cheese Frosting
3 very ripe bananas, mashed
1 box white cake mix (yellow would work too)
Ingredients called for on box
1/3 cup sour cream
1 small box instant banana cream pudding mix

Caramel Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp
1/4 cup salted butter, room temp
1 cup packed brown sugar
1 teaspoon vanilla
Pinch of salt
1 cup Cool Whip

Preheat oven to 350 degrees.

In a bowl, combine the bananas, cake mix, and ingredients called for on box and mix until smooth. Stir in the sour cream and dry pudding mix. Pour onto a cookie sheet with sides  (roughly 11 x 17 in) that has been prepared with nonstick spray. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

In another bowl, beat together the cream cheese and butter until smooth. Beat in the brown sugar, vanilla, and salt. When thoroughly combined, gently fold in the Cool Whip. Refrigerate until ready to serve.

TIP: Drizzling caramel ice cream topping over individual slices would make this extra luxurious. Ooooh, and maybe some sort of chopped nut. You pick.

Orange Chocolate Chunk Cookies

These soft little cookies are such a TREAT! It's a chocolate chip cookie, but with a touch of orange and HOLIDAY spice. They are perfect for any get TOGETHER you might be hosting or attending this time of year. Of course, they are extremely EASY to make and your house will smell unbelievable!

Orange Chocolate Chunk Cookies
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 to 3 cups flour (I used about 2 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons orange zest
1 cup semisweet chocolate chunks (slightly heaping!)

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugars. Add the egg and vanilla and beat until smooth. Stir in the flour, baking soda, salt, cinnamon, and nutmeg until thoroughly mixed. Stir in the orange zest and chocolate. (Dough will be pretty stiff, especially if you stir it by hand like I do, so feel free to do this all with your stand mixer!).

Use a teaspoon to scoop your dough and roll into balls. Place on a cookie sheet covered with a silicone mat or parchment paper. Bake for 10 or so minutes and slightly brown around the edges. (I did about 10 1/2 minutes and they were perfect!) Let cool for 2 minutes on the pan and then completely on a wire rack.

TIP: I think using a really dark, indulgent chocolate would be fabulous in these, or if you prefer a milk chocolate that would be lovely too!

Crockpot Chicken Curry

We love all sorts of CROCKPOT meals, and this one is definitely a TASTY one. So over the next few weeks as you are BUSY preparing for the holidays, throw this in the crockpot in the morning and by DINNER your house will smell pretty fab.

Crockpot Chicken Curry
10 to 12 chicken tenders
2 teaspoons curry powder
1/3 cup water
1 cup salsa
1 cup sour cream

Spray a 3- to 5-quart crockpot with nonstick spray. Place the chicken tenders in the bottom and sprinkle the curry powder over the top. Pour in the water and salsa and then cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. When ready to serve, stir around to break up the chicken and then stir in the sour cream. Serve warm over rice.

TIP: I love the sweetness coconut adds to curries, so feel free to stir some coconut in towards the end of your total cook time for another variation.

Butterscotch Banana Bread

Have this yummy bread as part of your THANKSGIVING brunch! This is now my new favorite BANANA bread recipe. I'm always making the stuff, but I love trying different VARIATIONS. Of the hundreds of banana BREAD recipes I've tried (OK, maybe dozens?), this seriously tops my list!

Butterscotch Banana Bread
(from sixsistersstuff.com)

3 ripe bananas, mashed
1 egg
1/2 cup vegetable oil
3/4 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
3/4 cup butterscotch chips

Preheat oven to 350 degrees.

In a large bowl, combine the wet ingredients. Stir in all the remaining ingredients (except butterscotch chips) until mostly smooth. Stir in the chips. Pour into a greased 9 x 5-inch bread pan and bake for 55 minutes or until golden brown and toothpick comes out clean.

TIP: My husband loves chocolate chips in his banana bread and asked me to do a mixture of the butterscotch and chocolate chip next time. I think it sounds like a good idea, but I'll probably do 1/2 cup of each.

Pumpkin Cheesecake Brownies

I was looking for an easy FALL dessert, and this recipe caught my eye. It was not only easy, but luxurious and RICH. Definitely a keeper! Check out the TIP to see how you can make it even more LUXURIOUS.

Pumpkin Cheesecake Brownies 
(recipe from mommysavers.com)

1 box brownie mix (I used Betty Crocker)
Ingredients called for on box
1 teaspoon cinnamon
6 ounces cream cheese, room temp
1 egg
1/3 cup sugar
2 tablespoons flour
1/2 cup pumpkin
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Preheat the oven to 350 degrees. Spray an 8- or 9-inch square pan with nonstick spray; set aside.

Prepare the brownie mix according to package directions, but stir in 1 teaspoon cinnamon. Spread about 3/4 of the batter into the prepared pan; set aside.

In a bowl, beat together the remaining ingredients until smooth. (I like to beat the cream cheese first, and then add the remaining ingredients.) Spread over the top of the brownie batter in pan, then dollop remaining brownie batter over top. Swirl with a butter knife. Bake for 40 to 45 minutes or until set. Let cool completely and store in the refrigerator. Cut into squares and serve.

TIP: You could leave the cinnamon out of the brownie mix and it will still be delish. Also, I debated sprinkling those caramel bits you can now buy at the grocery store over top. Will somebody try it and let me know? Caramel Pumpkin Cheesecake Brownies sounds unreal! :)

Cranberry Rice Pilaf for Thanksgiving

Maybe your family prefers rice for THANKSGIVING. Mine doesn't, but that doesn't mean this wouldn't be a FABULOUS addition to your holiday table if your FAMILY wants it! (Sorry, but we are totally traditional mashed potato people!). Either way, this is simple, FESTIVE, and definitely yum.

Cranberry Rice Pilaf
1 1/2 cups uncooked rice
1/3 sweet onion, finely chopped
1 to 2 tablespoons butter
3 cups chicken broth or water
1/2 cup salted pepitas (small pumpkin seeds often found by "salad" toppers at grocery stores)
1/2 cup Craisins, roughly chopped

In a large pot, sauté the uncooked rice an onion in butter until onion is tender and rice is nicely toasted, maybe 5 or so minutes. Pour in the chicken broth and bring to a boil. Once it boils, turn heat to low and cover with a lid; cook for 15 minutes or until rice is fluffy and liquid is gone. Fluff with a fork and then stir in the pepitas and craisins. Let warm through and then serve.

TIP: Feel free to add more onion, pepitas, and Craisins. I always say the more, the merrier!

10 Yummy Thanksgiving Pies

Every year I want to make about TEN different pies, but usually only end up making two or three. I have a hard TIME deciding which ones I want most, and there always has to be a traditional PUMPKIN in the mix. But we like all SORTS, so here are the links to some of my family's FAVORITE pies for Thanksgiving! (And for the FEW of you who actually look at my blog, make sure to keep checking because in the next few weeks I will post our favorite CHERRY pie, which is phenomenal!)

Streusel-Topped Pumpkin Pie

                           

Pretty Apple Pie

                           

Oreo Fudge Pie

                           

Sour Cream Lemon Pie

                           

Coconut Cream Cheese Pie

                           And here are a few more that I would LOVE to try:

French Silk Pie from Gimme Some Oven

Carrot Cake Cheesecake from Mel's Kitchen Cafe

                         

Rocky Road No-Bake Cheesecake from Kraft

Pumpkin Cheesecake Pie from Key Ingredient

Sour Cream Lime Tart from Mel's Kitchen Cafe

Savory Baked Pumpkin Seeds

We love SALTY snacks, and these savory seeds are so EASY to make we just can't pass them up. After our Halloween PUMPKINS are cleaned out, we clean the seeds from inside them and BAKE. It's super yummy!

Savory Baked Pumpkin Seeds

About 2 cups cleaned fresh pumpkin seeds

2 to 3 tablespoons olive oil

Season salt

Garlic salt

Preheat oven to 350 degrees. In a bowl, stir the pumpkin seeds with the oil and sprinkle with the season salt and garlic salt. Spread on a lined or lightly greased baking sheet and sprinkle more seasoning over top. Bake for 20 minutes, stir seeds and bake for another 15 to 20 minutes, or until toasty and brown. 

TIP: Explore with different seasonings, I'm sure they will all taste good! I've even seen cinnamon-sugar seeds, though I'd replace the olive oil with some butter. :) 

Pesto Ditalini with Chicken and Portobello Mushrooms

If you are looking for a QUICK and easy dinner to prepare so you can take your little MONSTERS trick or treating this Halloween, this is it. They will LOVE it and so will you! It's full of flavor and PERFECT for little mouths. :)

Pesto Ditalini with Chicken and Portobello Mushrooms
2 1/2 to 3 cups ditalini pasta
2 uncooked chicken breasts, cut into chunks
1/3 sweet onion, finely chopped
4 ounces whole portobello mushrooms, finely chopped
1/2 cup pesto (or more if you prefer)
1/3 to 1/2 cup cream
Parmesan cheese

In a large pot, cook the pasta according to package directions; drain and set aside.

In a large frying pan, cook the chicken chunks in a little olive oil and season them with salt and pepper. When cooked through; set aside. Add the onion and mushrooms to the pan, with a touch more olive oil if necessary. Saute about 5 minutes or until everything is nice and tender.

Chop the cooked chicken into small pieces, about the size of the pasta. Add the cooked chicken and pasta to the pan with onion and mushrooms. Stir in the pesto and cream and warm through. Top with shredded Parmesan cheese to garnish.

TIP: Feel free to adjust measurements in this recipe—it is very forgiving! I think I would like even more onions and mushrooms, so next time I'm definitely adding more.

Creepy Crawly Spider Cake

Need a dessert for your HALLOWEEN party this year? Try making this CUTE little cake from my book, Easy Cut-Up Cakes for Kids (meaning it's so easy, your KIDS can make it for you!). I will say that I post this cake every year, and the hits it receives are overwhelming! I'm glad other people think it is cute too. :)

                                                                                            Photo by Zac Williams

Creepy Crawly Spider Cake
1 cake mix, any flavor
Black frosting
Purple frosting
8 pieces black licorice
1 large marshmallow

Bake cake in two 8- or 9-inch pans according to package directions. When cool, place one cake layer in the center of a plate or foil-wrapped board. Frost the top with black or purple frosting, and then place second layer on top. Frost entire cake with a thin layer of black or purple frosting.

Using a decorator's bag with a star tip, make black spider hair by slightly squeezing the bag to create each piece of hair. Squeeze pieces of hair close together all over the entire spider body, but don't worry about making them touch, as the spaces will be filled in.

Using another decorator's bag with the same star tip, fill in any open spaces with the purple frosting to give the spider some "highlights."

On each side of the spider, use a round frosting tip to create four rounded mounds of purple frosting. These will be the spider's feet. Gently press 4 pieces of black licorice into each side of the cake and place the loose ends in the frosting mounds to make his legs.

Finally, cut the marshmallow in half and place as the spiders eyes. You may need to use toothpicks to secure. Use a dot of black frosting to make the pupils.

TIP: If you don't like purple and black, try your own color combinations! Either way, just make sure you use a good homemade buttercream frosting recipe. Also, I've found that the only way for me to get a good black frosting is to use Wilton frosting coloring. It's totally awesome! You could make a gray spider instead though. :)

Sweet and Tangy Meatloaf

I found this YUMMY recipe on Six Sisters Stuff, and I was not disappointed. The meatloaf was TENDER and moist as well as sweet and TANGY—just as promised! Even the kiddos enjoyed it, which is saying something because they have not been to keen on DINNER these days. :)

Sweet and Tangy Meatloaf (from Six Sisters Stuff blog)

1 pound ground beef
1 cup plain breadcrumbs
1 egg
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/3 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Glaze
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup apricot preserves

Preheat oven to 350 degrees F.  In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, worcestershire sauce, ketchup, brown sugar and apricot preserves.  Place in a greased 9x5 inch loaf pan.  Cook for 40-50 minutes.  In a separate bowl combine ketchup, brown sugar and apricot preserves.  Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

TIP: I didn't have apricot preserves, but I did have peach freezer jam. It worked out great! I'm sure some chopped onions would also be a great addition. And if you have any leftovers, try heating up a slice and make a sandwich. Super yum!

Peanut Butter Chocolate Cupcakes

It's that time of year when the really DECADENT desserts start sounding extra appealing (or if you are me, that just happens year round). These CUPCAKES totally fit the bill and really are just the perfect dessert. They are also super cute with a SPIDER or other Halloween candy stuck on top, so try making them for your HALLOWEEN party this year! And don't feel bad if you eat more than one—they are just that good!

Peanut Butter Chocolate Cupcakes
1 box devil's food cake mix
Ingredients on box
1 small box chocolate or fudge instant pudding mix
1/3 cup sour cream (I used light)

Peanut Butter Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp (I used light)
1/3 to 1/2 cup creamy peanut butter
3 to 4 cups powdered sugar
1 teaspoon vanilla
Dash of salt
Milk, if needed

Mix cake batter together according to package directions. Stir in the dry pudding mix and sour cream. Bake as directed for cupcakes. Let cool completely.

Mix together the frosting ingredients until smooth. Add milk a tablespoon at a time to desired consistency if the frosting is too thick. Frost cooled cupcakes.

TIP: Any chocolate cake mix will do, but I really like the devil's food. Also, if you are in a pinch you can leave out the pudding mix or sour cream, or both if you have neither. Adding them just makes the cupcakes extra moist and delicious.

Toasted Beet and Goat Cheese Sandwich

Over the last year or so I've been OBSESSED with beet and goat cheese salad. One night I decided it was time to make it into a SANDWICH. That turned out to be a really good IDEA! The cheeses melt together and make it GOOEY and warm, and the toasted buttered bread gives it just the right touch.

Toasted Beet and Goat Cheese Sandwich
4 sliced bread
Butter
Fresh mozzarella (I just break mine into little pieces)
Goat cheese (I just crumble this)
Sunflower seeds
Pickled beets, thinly sliced
Romaine lettuce (use the crunchiest parts!)

Butter one side of each slice of bread and put the butter side down on the counter. (Yes, it's messy, but way easier in the long run!) Layer the mozzarella, goat cheese, sunflower seeds, and beets on 2 slices of bread. Top with the lettuce and a little more cheese so the sandwich "sticks" together. Place on a medium heated pan with the cheese and beet layer on the bottom first (this way the lettuce won't get soggy!). Flip when bread is brown and brown other side. Cut in half and enjoy.

TIP: I think some yummy artisan bread of some sort would make this sandwich really fabulous as well.

Healthy Alfredo Sauce (AMAZING!)

Pasta is always a tasty and QUICK dinner at our house. But there are so many recipes loaded with calories—and they are DELISH, don't get me wrong! Now our new favorite is this much HEALTHIER version of an alfredo sauce. It really is yummy and can be eaten totally GUILT FREE!

Healthy Alfredo Sauce (AMAZING!)
1 head cauliflower, cut into florets
2 tablespoons butter
2 to 4 cloves garlic
Salt and pepper
1/2 cup milk
Shredded Parmesan cheese
Angel hair pasta, cooked (I used around half a package, though it was pretty saucy!)

Boil the cauliflower florets in a pot of water until tender, about 8 to 10 minutes. While cauliflower is cooking, saute the garlic in the butter a minute or two and then set aside. Use a slotted spoon to drop cauliflower into a blender and add the garlic butter mixture, salt, pepper, and milk along with 1 cup of the cooking water. Blend until smooth. Pour mixture in a saucepan and add desired amount of Parmesan cheese and let simmer while you cook your pasta. (I added about 1/3 cup and topped with a little more to garnish along with some green onion).

TIP: The sauce tasted fab without the cheese added, so feel free to leave it out if you want to cut even more calories. I also still had zucchini from the garden, so I shredded it and added it to my angel hair pasta the last minute or two it was cooking. I drained it all in a colander and then tossed it in the sauce. (That's why you see green mixed in!) It was nummy!

Fried Ice Cream

With a sweet and CRUNCHY crust and creamy ice cream in the middle, this fried ice cream is SIMPLE to make and even easier to eat! Everyone at our house (and our extended families, and our neighbors) love this cool ICE CREAM dessert.

Fried Ice Cream
1 stick salted butter
1 cup sugar
3 cups crushed cornflakes
1 teaspoon cinnamon, plus more
1 (1.75-quart) container vanilla or French vanilla ice cream, softened
1 small container Cool Whip (I used lite!)
Caramel ice cream topping

Melt the butter in a large frying pan and then stir in the cornflakes and sugar, tossing to coat and brown slightly. Sprinkle several dashes of cinnamon into the mix as well. Press just over half of the cereal mixture into the bottom of a 9 x 13-inch pan and set rest aside.

Stir 1 teaspoon of cinnamon into the ice cream along with the Cool Whip. Stir until completely combined and smooth. Spread over crust in pan and then sprinkle reserved crust over top. Refrigerate 4 to 6 hours or overnight. Serve with caramel drizzled over individual pieces.

TIP: Honey or chocolate is also good drizzled over top. I think increasing the amount of cinnamon in the ice cream would be yummy if you prefer a stronger cinnamon flavor, and adding some sort of minced nut to the crust would be another tasty addition.