Baked Ravioli

Quick and simple recipe!!! I ended up going with jar marinara sauce because I didn't have my homemade one handy. Next time, I will and & I will probably add meat to my sauce as well.

Thanks to Tasty Kitchen for this tasty recipe.

Ingredients:

1 bag (25 oz.) Ravioli

1 jar (26 oz.) Marinara Sauce

2 cups Shredded Mozzarella Cheese

Parmesan Cheese, for topping

What To Do:

• Preheat oven to 400F
• In a baking dish, spray with cooking spray
• Spread 3/4 cup of marinara sauce on the bottom of baking dish
• Arrange half of the ravioli in a single layer on top of the sauce
• Top with half of the remaining sauce and then half of the mozzarella cheese
• Repeat layers once more (I had a little bit of ravioli leftover that was not used)
• Sprinkle the top with Parmesan cheese
• Cover with foil and bake for 30 minutes
• Remove foil and bake uncovered for 10-15 minutes
• Let stand before serving

Banana Bread

Kyle loves Banana bread, but I never make it because we eat the bananas too fast. Well, this time we had some leftover so I decided to make it. There are so many recipes for banana bread and banana nut bread. I don't like nuts so banana nut bread is out of the picture. 

I am sure this recipe is somewhere, but I just took some ingredients from one recipe and mixed it with another to make a simple banana bread.

Only picture b/c my husband ate it too fast

Ingredients:
4 bananas

1 1/2 cups flour

1 cup sugar

1/3 cup melted butter

1 egg

tsp. vanilla extract

tsp. baking soda

pinch of salt

What To Do:

• Preheat oven to 350F
• Mash bananas in a bowl and then add in the melted butter and mix
• Stir in the egg, vanilla and sugar
• Mix in the baking soda and salt, add the flour in last
• In a buttered or greased loaf pan, pour in banana mixture
• Bake for 45-50 minutes
• Let stand to cool before serving

Crock Pot Sausage & Tortellini

Ice Cream with a Fork put out this delicious recipe. So simple and yet really good. However, I did make a few changes :)

Ingredients:

1 lb. Italian sausage

20 oz. frozen three cheese tortellini

32 oz. low sodium chicken broth

2 cans diced tomatoes w/ seasonings

8 oz. cream cheese

grated Parmesan cheese (for topping)

*I used Spinach and Cheese Tortellini instead of just cheese tortellini

*I also threw in some crushed red pepper flakes to add a bit more heat

What To Do:

• Take out your cream cheese to soften while you brown your sausage
• Brown sausage and drain excess grease
• Add the sausage and tortellini to your crock pot
• Pour the tomatoes, liquid and all, and broth over the top
• Add your cream cheese in chunks
• Stir everything together
• Cook on low for 4 1/2 hours with the last 1/2 hour removing the lid so that the sauce can thicken
• Top with Parmesan cheese (optional)

Crock Pot Parmesan Honey Pork Roast

This recipe caught my eye when it said honey & soy sauce in the mixture. I love these 2 ingredients together and have done some previous recipes using them.

I found this recipe through a new site I found called Just a Pinch Recipes.

Ingredients:

1 boneless whole pork tenderloin or roast

2/3 cup grated Parmesan cheese

1/2 cup honey

3 Tbsp. soy sauce

2 Tbsp. dried basil

2 Tbsp. minced garlic

2 Tbsp. olive oil

1/2 tsp. salt

2 Tbsp. cornstarch

1/2 cup cold water

What To Do:

• Cut roast in half
• Transfer to your crock pot
• In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt
• Pour over pork
• Cover and cook on low for 5 1/2 to 6 hours
• Remove meat to a serving platter and keep warm
• Skim fat from the juices and transfer to a small pot
• Bring liquid to a boil
• Combine cornstarch and water 
• Gradually pour the cornstarch/water mixture into the juices
• Bring to a boil and cook for 2 minutes until thickened, stirring continuously 
• Slice roast and serve with gravy

Cheesy Jalapeno Cornbread

As I mentioned in the last post, I love watching Ree and her episodes of Pioneer Woman. I used this recipe, but took out some of the ingredients to make a simple cheesy cornbread. I loved this jalapeno cornbread and will be making it again. 

I am thinking about adding in 1 more small jalapeno to the batch next time I make it.

Ingredients:

1 cup yellow cornmeal

1/2 cup all purpose flour

1 Tbsp. baking powder

pinch of salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1/2 tsp. baking soda

1 cup grated Cheddar cheese

1/4 cup shortening

2 Tbsp. butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

What To Do:

Preheat oven to 425F

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir together until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a skillet, melt the butter over medium heat. Saute the peppers and onions until soft. Pour the batter into the skillet with the veggies. Spread to even out the surface. Batter should sizzle. Cook for 1 minute then transfer to the oven.
**If you don't have a skillet that you can put in the oven, just mix the veggies into the cornbread mixture and pour into a baking dish.

Bake for 20-25 minutes until golden brown.

Cheesy Cornbread

I love watching and recording episodes of Pioneer Woman. Ree is just a down to earth cook and has tons of really good recipes. 

My addition to Thanksgiving was making cornbread. I remember watching one of her episodes where she made Cheesy Jalapeno Cornbread so I knew that I had  to make it. I made her original recipe along with taking out some ingredients to make just the cheesy part of the cornbread for those who don't like onions, jalapenos, etc. 

The Cheesy Jalapeno recipe is up next on the blog.

Ingredients:

1 cup yellow cornmeal

1/2 cup all purpose flour

1 Tbsp. baking powder

pinch of salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1/2 tsp. baking soda

1 cup grated Cheddar cheese

1/4 cup shortening

Stick of butter (used for greasing the pan)

What To Do:

Preheat oven to 425F

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir together until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a baking dish, use the stick of butter to grease the bottom and sides of the pan.

Pour the cornbread mixture into the baking dish and bake for 20 to 25 minutes until golden brown.

Peanut Butter Oreo Brownies

This was the perfect treat to make for me to take for Thanksgiving and then to a friends house for them to try. I could have eaten so many of these because they were amazing (yup, im addicted). Thanks to Pinterest for this recipe.

  

Ingredients:

24 Oreos (I stuck with just the original ones)

Peanut Butter

Brownie Mix

What To Do:

• Preheat oven to 350F
• Prepare brownies according to box directions and set aside
• Place a spoonful of peanut butter on top of each oreo
• Then stack an oreo on top of another oreo to make an oreo sandwich (you should have a layer of peanut butter in between the 2 oreos and then peanut butter on top of the top oreo)
• Place sandwich oreo in a muffin liner in your cupcake pan
• Spoon brownie batter over the oreos until they are covered (you will have brownie mix leftover)
• Bake for 20-25 minutes until brownies are cooked through

*Mine weren't completely done at 20 minutes so I baked mine for 24 minutes and they were perfect.