Zesty Italian Crescent Casserole

I found this recipe online and was excited to try it. It's from Pillsbury and I of course had to change it a little bit. We loved it and will be making one of our favorite dinner recipes.
Here is the original recipe:

1	lb. lean ground beef
1/4	cup chopped onion
1	cup tomato pasta sauce
6	oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2	cup sour cream
1	(8-oz.) can Pillsbury® Recipe Creations (Or Crescent Dinner Rolls)
1/3	cup grated Parmesan cheese
2	tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

First the change I made was I used chicken instead of beef. Beef just kind of creeps me out in general, and I really don't care for it while I'm pregnant. I absolutely loved it with the chicken. I also omitted the fresh onion for the chopped dehydrated onion. It is harder for the kids, and Travis, to detect and pick out. :) I also probably added an extra 1/4 - 1/3 C sauce. In the summer or for those who are wanting a meat free meal I think sauteed eggplant, squash, zucchini, and portabella mushrooms would be FANTASTIC.
With the parmesan cheese mixture, make sure it is even otherwise it cooks unevenly. I also had to let mine cook for almost 30 minutes and cover the edges to keep from browning too much.
And the picture shows that they used the crescent rolls and placed them in slices. I just unrolled mine and then made it like a pie crust for the top. Which ever way floats your boat you could use.

Cake Bites

I've seen these little treats floating around the internet. I don't know if it is like a mormon thing that's new or if it is just a new fad dessert. So I decided to try them today and I LOVE THEM! They are super simple and easy to make...just a little messy.
There were two different ways I've seen to make these and I mixed them both to what I thought would work best.

Cake Bites
1 Can of frosting
1 Cake (made)
Almond Bark
sprinkles (optional)

1. Let the cake cool 15 minutes after it comes out of the oven. Then take a fork and crumble the cake. It goes fairly quickly with the cake still being hot.
2. Place cake crumbs in a large bowl and add the frosting. Mix it all together. The heat helps melt the frosting so it can get mixed easier.
3. Place in the fridge for an hour or so until cool.
4. Roll into one inch (or so) balls and place in the freezer. I lined a cookie sheet with wax paper and they all fit on the sheet and into the freezer. Leave in the freezer for about 30-45 minutes.
5.Take out of the freezer. Chop up the Almond bark and melt in the microwave.
6. Roll the balls in the chocolate and place on wax paper. Top with sprinkles if you want.

When using the Almond Bark, I usually shred 3 squares and put in a bowl. It takes about a minute for the bark to melt. If you over heat it, it gets clumpy and just doesn't work. So just heat it slowly and stir it.

I used a strawberry cake mix and white frosting, to go with the Valentine/February theme. But you can use whatever cake mix and frosting combo you want.

Corn Sausage Chowder

I got this recipe from American Baby in February 2006. We absolutely love it. The girls however, not so much. But they have turned into quiet the picky eaters, not eating any potato unless its a french fry.
Corn Sausage Chowder
1 lb pork sausage
1 C chopped onion
3 C 1/2 inch pieces of red potatoes (unpeeled)
2 C water
1 tsp salt
1/2 tsp dried oregano or majoram chrushed
1/8 tsp black pepper
One 15 1/4 oz can of corn drained
one 14 3/4 oz cream corn undrained
12 oz can of evaporated milk

1. Cook sausage and onion until sausage is browned and cooked. Drain well
2. Add sausage, potatoes, water, all spices and bring to a boil. Reduce heat and cover. Simmer about 10 minutes or until potatoes are tender.
3. Stir in corns, and milk. Cook and stir until heated through.

I usually double the water and potato in this. You can use a little less water but I really like potatoes in the soup. You could double the corn as well but I find it's fine with just doubling the spice, water and potatoes. (And of course you don't have to use red potatoes, just use what you have)
Last night I used a mild italian sausage and both Travis and I really liked it. So there is another variation.
And the recipe also says that this is a great dutch oven recipe. I'm not a big dutch oven person , so I've never tried it.

Banana Cookies

Warning: These are VERY addictive!!!!
1 C butter at room temperature
1 C sugar
2 eggs
1 C mashed banana
1/2 C buttermilk
1 teaspoon vanilla
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/2 C flour (more to stiffen)
about half a bag of milk chocolate chips

cream butter and sugar together. add eggs. Mix in banana and buttermilk and vanilla. Mix in dry ingredients add enough flour so that it is more like a soft dough. Hand mix in chocolate chips.
Bake 350 degrees for 8-10 minutes.

Frosting
1/2 C melted butter
1 teaspoon vanilla
1 Tablespoon milk
2 C powdered sugar
(I usually don't make as much frosting)

Buttermilk Substitutions (for 1 cup buttermilk)
-1 C milk + 1 Tablespoon lemon juice
-1 C milk + 1 3/4 tablespoon cream of tartar
-same amount of plain yogurt or sour cream (which is what i do)

If you double this it makes A LOT of cookies. I usually do a little less chocolate chips than it says just because it is too chocolaty for me. And if you puree 2-3 bananas that should be about a cup of banana. If there is a little more that is OK, it might just take an extra little bit of flour. The cookies don't brown unless they are over done too. If the edges look slightly brown and the middle is set then they are done.

Vanishing oatmeal Cookies

Off of Quaker Oats lid, we love them! (especially as cookie bars)
2 sticks butter softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats (old fashioned or quick)
1 cup raisins

Heat oven to 350. Beat the sugars and butter until creamy. Add eggs and vanilla and beat. Add in the combined dry ingredients. stir in oats and raisins by hand.
Drop onto an ungreased cookie sheet and bake 10-12 minutes. OR bake in a 9 X 13 ungreased metal baking pan for 30-35 minutes

Fried Ravioli

I love Olive Garden. I never seem to live close by one though. So I was in the mood for some good italian and replicated one of my favorite appetizers.
Package of refrigerated cheese ravioli
Italian bread crumbs
1 egg
1 TBS water
olive oil

Place enough oil in a small pan fry the ravioli. (I used a small sauce pan and probably 1/2 C olive oil). Heat over medium so oil will be hot.

in a bowl pour out some bread crumbs (1/2 C) and in another bowl beat the egg and water.
Dip a ravioli in the egg mixture coating well, then dredge it in the bread crumbs.
Place in the hot oil and let it cook for about 1 minute on each side.
Remove once golden brown and puffed, and let drain on paper towels.

Very easy and very yummy!!
For a dipping sauce I just use 1 14.5 oz can of diced tomatoes italian style (so it has basil and oregano and garlic), put it in the blender and pulse for a few seconds. I love chunky tomato sauce to dip these tasty treats in!

Easy Pasta

3/4 cup olive oil (You can use a lot less. Just make sure the pasta is coated in it)

1 pound rigatoni, rotini, or penne pasta

Two 14.5-ounce cans diced italian style tomatoes

Two 14.5-ounce cans stewed italian style tomatoes

1/2 cup Parmesan cheese

1. Preheat oven to 400°. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.

2. Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish or 9X13 pan. Cover aluminum foil. Bake, stirring every 10-15 minutes with a spoon, for 45 minutes to 60 minutes until pasta is tender.
3. Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.