Italian Casserole

thumbnailBase
8 oz Skinner Trio Italiano noodles, cooked and drained
2 cups Hunts Roasted Garlic and Onion Pasta Sauce
1 cup Ragu Alfredo Creamy Basil
1/4 cup ricotta
1/4 cup Kraft Italian 5 Cheese Shreds

Topping
1 cup Kraft Mozzarella shreds
1 tsp minced garlic
1/4 cup Kraft Italian 5 Cheese Shreds
1/3 cup  Japanese style Panko bread crumbs

Mix all base ingredients well.
Can also add 1/2 lb browned Sweet Italian Sausage
Pour into casserole dish (I used 2 separate dishes since I wanted one veggie, one meat) Blend topping ingredients, reserving Panko.                                                                         Layer topping over base.
Panko bread crumbs are the final top layer.

Bake at 375 for 30 minutes.

Copycat Recipe for Olive Garden Ziti Al Forno- several versions online, I changed a few ingredients to suit our taste. I think I will add canned mushrooms and chopped black olives next time.

Hot Cheesy Artichoke and Spinach Dip

 

1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine

12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese

Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.

Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛

Super Easy Scrambled Eggs in Crescent Boats

8 eggs, scrambled
1 package of Pillsbury Crescents

Unroll Crescent rolls in one large piece.
Pull apart into four smaller blocks.
(Two of the triangles make one small block)
Roll the blocks out a bit thinner.
Place into small pie plates ( I used oval shaped) and bake per can instructions.

While Crescents are baking, scramble the eggs in margarine.
If you want small and fluffy curds, use a WHISK instead of a spatula.
Whisk constantly over medium heat until done.
(Add cheese, hollandaise sauce, onions, peppers etc before whisking in pan if you want something a bit different)
Let eggs sit just a bit, then spoon into cooled Crescent boats.

If you want to save some for later, just reserve some of the scrambled eggs, storing in a closed container and refrigerate.
Crescent boats can be reheated in oven before adding reheated eggs.

You can also use biscuits instead of Crescents. This is a very simple recipe and you can find so many versions on the net.

Pecan Cream Cheese Icing

1 cup butter, softened
8 oz cream cheese, softened
1 capfull real vanilla
4 cups confectioners sugar
1 cup toasted pecans

Cream butter and cream cheese together.
Add vanilla and blend well.
Add sugar a cup at a time and cream until soft and totally blended.
Blend in pecans.

Delicious with Butter Pecan Cake (I use a mix)

Fancy Corn Pudding

1 egg

1 can reg corn, drained

1 can creamed corn

4 oz mild green chilies, drained

1/4 cup pimentos, drained

1 1/2 cups shredded cheese

1/2 stick melted margarine

1/4 cup frozen onions, thawed

1/2 cup cream cheese (whipped version)

1/4 cup cottage cheese

1/4 cup sour cream

1 pkg cornbread

1/4 cup sugar

 

Mix all ingredients.

Bake in buttered  8 X 8 casserole dish at 350 for 80-90 minutes.

Allow to cool at least  15 minutes before serving.

 

 

Pecan Pie Mini Muffins

 

Before

Tiny bite of perfection

 

1/2 cup flour

1 cup brown sugar ( I used dark)

2/3 cup butter, softened ( I used unsalted)

2 eggs, beaten

1/2 capful of real vanilla extract

1 cup chopped pecans

 

Spray mini muffin pan with  Pam Baking Spray with flour

(I used the nonstick pan)

Blend flour and sugar.

Add  butter.

Add eggs and vanilla extract.

Add  pecans last, making sure all ingredients are completely blended.

 

Use a small scoop to fill each muffin well 2/3 full.

Bake at 350 for 15 minutes.

Ovens may vary so check to make sure  muffins are not getting too brown.

Let rest for 10 minutes, then remove from pan.

These popped out with NO sticking at all.

Makes 24 mini muffins.