Thursday, May 21, 2009

Sun-Dried Tomato Cream Sauce and Ravioli

I have a new favorite! I admit that I had seconds on this last night at Bunco and, truth be told, I could have eaten every bite and then lapped the plate clean with my roll afterward! t barely! Here's the deal. If my friend, Linda, is cooking, you know it's going to be delish! And I've quickly come to know that the same is true for her daughter Hayley, who Linda got this recipe from! This photo is Hayley's photo from another time, but, last night at Bunco, Linda served the sauce already mixed with the pasta and then slices of grilled steak over top of that. Not at all a dieters dish, but ooooooooh, myyyyyyyyyyyyyy, this recipe is every bit as good as anything I have ever tasted at Olive Garden or Macaroni Grill! A must try!

2 Tbsp. butter
1 garlic clove, minced (more if you want)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli * She used bertolli 20 oz., and there was plenty of sauce

2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil)
salt & fresh ground pepper

Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.

Hayley says, "Serve with a side of crusty bread to sop up the extra sauce, and there you have it!" Linda added the sliced grilled steak. I'm thinking that it will be fabulous with grilled chicken too! OH MY! It was fab! Enjoy!

Monday, May 18, 2009

Funky Hotdogs and Mac

Here's a fun treat/dinner for the kiddos! Not my idea, but suggested on my email group. Just slice and then stack the three hotdog slices at a time and thread three spaghetti noodles into them, then slide them along the noodle, spacing them equally. Boil, as usual. cooking along with extra noodles. I added my own homemade cheese sauce over them, but you could do spaghetti sauce or just about anything. Another friend suggested using meatballs instead of hotdogs. Quick and fun for the kids. Enjoy!

Friday, May 15, 2009

Crunchy Poppyseed Chicken Salad

Natalie made this fantastic salad last weekend, so I asked her to bring it to the shower that we hosted last night. Everyone went crazy over it! It's most delish!

4 cups of Broccolli slaw (shredded broccoli stalks)
2 large red peppers, thinly sliced
4 medium carrots shredded
1 can pineapple tidbits, drained
sliced, grilled chicken breasts (about two large breasts)
1 bottle creamy poppyseed dressing (The recipe suggests Kraft)
1 cup peanuts or cashews

Mix and serve cold. Enjoy!!

Wednesday, May 6, 2009


I'm so not a rhubarb fan, but a few weeks ago, at Doug's Mom's birthday party, I tried my sister-in-law, Jill's cake not knowing what I was tasting. OH MY HECK! It was out of this world delish! Everyone was ranting and raving over it and the pan, literally, was licked clean! I couldn't wait to come home and try it myself. Note...A nummy custard will form at the bottom of the pan as cake bakes. It's so simple, so nummy! You'd never know that rhubarb was the fruit in it!

1 (18 oz.) pkg. yellow cake mix

4 c. rhubarb, diced

1 c. sugar

2 c. whipping cream

Prepare cake mix as the package directs. Pour into greased and bottom floured 9 x 13 inch cake pan. Spread the rhubarb evenly on top of the cake batter. Sprinkle the sugar over the rhubarb. Pour 2 cups whipping cream evenly over entire mixture. Bake at 350 degrees for about 45 minutes.Serve warm. You may add whipping cream on top, but I don't think that it needs it! Store in refrigerator, if there's any left to store. Enjoy!

This is my first time joining in on the fun at Designs by Gollum, Foodie Friday! Check it out for more great cake recipes!

Friday, May 1, 2009

Spinach Salad

Here's another fantastic spinach salad recipe! Try it, you'll love it!

1 -10 ounce bag fresh spinach

1 can mandarin oranges, drained

3 green onions, chopped

1 cup fresh sliced mushrooms

1 large avocado, sliced

1/2 - 1 pound cherry tomatoes

1/2 - 1 cup craisins


1/2 tsp. grated orange peel

1/2 cup frozen Orange Juice Concentrate

1/2 tsp. salt

1/2 cup vegetable oil

2 Tbs. sugar

2 Tbsp. vinegar

1 Tbsp. lemon juice

Combine dressing and chill. Toss lightly over salad just before serving. Enjoy!

Beef and Broccoli Stir-fry

I made this favorite for dinner last night and you've have thought we were giving the babes ice cream! You can use either thinly sliced steak or leftover roast or even ground beef. It's a simple meal and can be prepared while your rice or pasta is cooking. We usually serve it over rice and everyone loves it, but it's great served over cooked angel hair pasta or spaghetti noodles! This is one of those, add a little of whatever you would like recipes and it just gets better and better!

2 carrots, thinly sliced
1 pound broccoli , cut into bite size pieces or 1 bag frozen
2 stalks of celery, sliced
1 package fresh mushrooms, sliced or halved
1 onion, thinly sliced
1 sliced pepper
1pound thinly sliced or ground beef
1 tbsp. fresh garlic
1 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. fresh ginger (I keep my fresh ginger in a ziplock bag in the freezer and grate it whenever I need it)
1 tsp salt
1 tsp. sesame oil
1/2 tsp. sugar
1/4 tsp pepper
1 Tbsp. oyster sauce (You can make it without, but it enhances the flavor.)
Stir-fry the veggies in a couple tablespoons of olive oil until cooked tender, but crisp. Stir-fry the meat and mix the two. Add remaining ingredients in a mixing bowl then pour over the meat and veggies. Heat until thickened a bit. Enjoy!

Butter-Pecan Oohey-Gooey Cake

Oh my! That's all I have to say about this quick and easy cake mix!

1 pkg. butter pecan cake mix
1/4 c. water
2 eggs
3/4 c. chopped nuts
1/4 c. melted butter
1/4 c. brown sugar
6 oz. pkg. chocolate chips

Preheat oven to 350 degrees. Grease and flour a 10 x 15 inch pan. Combine cake mix, water, eggs, butter and brown sugar in a bowl. Mix thoroughly. Stir in chips and nuts. Bake 20-25 minutes. Frost with chocolate frosting. Enjoy!

Pineapple-Pecan Cake

Originally, it was called Mexican wedding cake. Whatever it's called, to us, it is Doug's Favorite cake in the world. This is one of the most easy cakes you'll ever make and it's always a hit! Whenever you make it or wherever you take it, you'll be asked for the recipe. It's so simple you'll know it right off the top of your head! But, best of all about this cake is that it's more moist than any cake I've ever tasted!

2 cups flour (whole wheat flour is outstanding for this recipe!)

2 cups sugar

2 eggs

2 tsp. baking soda

1 20 oz. can crushed pineapple - undrained
1 cup crushed pecans

Mix well and bake in a 9x13" pan for 45 minutes at 350.

Cream cheese frosting

8 oz. cream cheese

1/2 cup softened butter

1 tsp. vanilla

3 cups powdered sugar

Mix until creamy and fluffy. Frost the cake while still warm, but not hot! Enjoy!