Category Archives: Baking

Speedy Ravioli Bake

18 Thursday Apr 2013

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Speedy Ravioli Bake
Ingredients
  • 2 packages (9 oz each) refrigerated cheese filled ravioli
  • 1 jar (25 oz) chunky tomato pasta sauce
  • 1 teaspoon dried basil leaves
  • 2 cups shredded mozzarella cheese

Instructions

  1. Heat over to 400 degrees F.
  2. Cook ravioli as directed on the packaging. Drain and set aside.
  3. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli.
  4. Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top.
  5. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.
 

GARLIC BUTTER BAKED TILAPIA FILLETS

18 Thursday Apr 2013

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GARLIC BUTTER BAKED TILAPIA FILLETS
*slightly adapted from Hot Eats & Cool Reads*

1 # tilapia fillets
3 cloves garlic, minced
1/4 c. butter, melted
(or Smart Balance)
1 tsp. dried parsley, optional
1 tsp. fresh lime juice
salt and pepper to taste 
(I have a saltless garlic pepper that I used) 

Preheat oven to 400.  

You may grease a glass baking dish, but I preferred lining a pan with nonstick foil for easy cleanup. 

Place fillets in baking dish in single layer.  Combine garlic, butter, parsley, lime juice and spices. Pour over fish. Bake about 30 minutes or until fish flakes easily with a fork.  (My hubby prefers a drier fish, so I baked ours for nearly 40 minutes). 

Breakfast Delight

18 Thursday Apr 2013

Posted by in Baking, Breakfast, Recipes

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Breakfast Delight

1 tube (8 oz.) refrigerated crescent rolls
2 cups (1 lb.) cubed ham
2 cups frozen hash brown potatoes, thawed
5 eggs
1/2 cup milk
Dash of salt and pepper
1-1/2 cups Sargento Shredded Cheddar Jack Cheese

Arrange rolls on bottom of 9 x 13-inch baking dish. Top rolls with ham and potatoes. Beat together eggs, milk, salt and pepper in medium bowl. Pour egg mixture over potatoes. Top with cheese. Bake in preheated 375°F oven 30 minutes or until eggs are set.

http://www.sargento.com/recipes/1231/grandma-macks-breakfast-delight/

Loaded Potato Bites

18 Thursday Apr 2013

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Loaded Potato Bites~YUM
Makes 18-24 bites depending on size


2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ – 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping

Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile, shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small balls. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Heat oil in a medium sauce pan (or use your fryer) over med/med hi heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes-it will depend on size. Remove with slotted spoon and place on plate lined with paper towels to allow excess oil to drain off. Repeat until done. Allow to cool for a minute or two and serve with dipping sauce.

OLD FASHIONED SOUTHERN TEA CAKES

18 Thursday Apr 2013

Posted by in Baking, Cooking, Desert, Recipes

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OLD FASHIONED SOUTHERN TEA CAKES

2 1/2 c. sifted plain flour
1/4 tsp. salt
2 tsp. baking powder
1/2 c. butter
1 c. sugar
2 eggs, beaten
1/2 tsp. vanilla
1 tbsp. milk

Sift flour, salt, baking powder together. Cream butter, sugar, eggs together. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured board, sprinkle flour over dough and roll to 1/2 inch thick. Cut with cookie cutter. Place on cookie sheet. Bake at 350 degrees to 375 degrees for 12 to 15 minutes.

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Cheesy Hashbrown Potatoes

18 Thursday Apr 2013

Posted by in Baking, Cooking, Dinner, Recipes, side dish

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Cheesy Hashbrown Potatoes

I love that the recipe uses real ingredients and doesn’t required any canned soup!
Makes a 9×13 pan (8-10 servings)
INGREDIENTS:
  • 8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
  • 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
  • 2 cups milk
  • 4 Tablespoons butter (I only use 2!)
  • 1 ½ teaspoons salt
  • Shredded Parmesan cheese
DIRECTIONS:
Preheat the oven to 350 degrees.
If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)
Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.
Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.
Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.
Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.


Chicken Alfredo Casserole {A Creamy Dreamy One Dish Meal}

16 Tuesday Apr 2013

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Chicken Alfredo Casserole {A Creamy Dreamy One Dish Meal}

This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. Lets get started with the step by step.   


First Cook the pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they’re not so thick. This will help them cook more evenly.

Add the chicken breasts and sprinkle with salt and pepper. Cook and brown on both sides until chicken is cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside and cool. Preheat oven to 350 degrees. While chicken is cooling start on the sauce. 
 
In a separate large skillet melt the butter; add the onion and garlic and cook for 1 – 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color. 

Add the heavy cream and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up. 
 
The sauce will be thick enough when it coats the back of a spoon. Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese. Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. 


Cinnamon French Toast Casserole

16 Tuesday Apr 2013

Posted by in Baking, Breakfast, Cooking, Recipes

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Cinnamon French Toast Casserole

I keep seeing these recipes floating around and they look SOOOOO yummy. This one popped out to me in particular because it uses cinnamon rolls, which are of course, delicious!! It was quite simple to throw together, made tons, and turned out to be a big hit with the family, especially the kids!!

Ingredients:

1/4 cup melted butter
2 cans cinnamon rolls (I used Pilsbury w/ icing)
5 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chopped pecans
3/4 cup maple syrup
Icing from cinnamon rolls

Directions:

Melt butter and pour on an ungreased 9×13 baking pan. Separate cans of dough into 16 rolls and set icing aside for later. Cut each roll into 8 pieces and add to buttered baking pan. Beat eggs in medium bowl. Add cream, cinnamon, vanilla and beat until well mixed. Pour over cinnamon roll pieces. Sprinkle with pecans and drizzle syrup on top. Bake at 375 for about 20-25 minutes, or until golden brown. Cool about 15 minutes. Microwave icing for about 10-15 seconds and drizzle over the top of the pan. Serve!

KFC and Kentucky Fried Chicken Biscuits

16 Tuesday Apr 2013

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KFC and Kentucky Fried Chicken Biscuits 

Ingredients
1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 tablespoon baking powder
2/3 cup milk or buttermilk (which is what is used for the true KFC recipe) just read the comments below, lol
1/3 cup vegetable shortening
Directions
Preheat oven to 425ºF.
Sift together flour, salt, sugar and baking powder into mixing bowl.
Make a well in the flour mix and add the milk.
Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.
Add milk, if needed to form, and mix.
Turn onto floured board, and knead gently 6 to 8 times.
Pat dough to 1/2-inch thickness.
Cut into biscuits.
Place on baking sheet and brown in oven 10-13 minutes.
Makes about 9 biscuits.

http://www.food.com/recipe/kfc-and-kentucky-fried-chicken-biscuits-85057