Sunday, October 31, 2010
Saturday, October 23, 2010
Please indulge me for a moment...
Rest in Peace
Woodrow Wilson Hood
May 1993 - October 23, 2010
He was with me for 17 years... My longest love affair was not with a man, but with the greatest kitty ever! I love you and miss you Woodrow.
Sunday, October 17, 2010
Mexican Chicken Ravioli Casserole
School is keeping me very busy, so I haven't had time to try many new recipes. Here's one that we really liked. It's a similar concept to this Mexican Ravioli Bake that I've made before.
MEXICAN CHICKEN RAVIOLI CASSEROLE
1 can condensed cream of chicken soup
1 cup green salsa
1/2 teaspoon ground cumin
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (15 ounce) can petite diced tomatoes, drained
2/3 cup chopped cilantro
2 (9 ounce) packages refrigerated chicken ravioli
1 1/2 cups shredded cheese (Mexican blend or other)
In one bowl, mix soup, salsa and cumin.
In another bowl, mix beans, tomatoes and cilantro.
Layer 1/3 cup of soup mixture in bottom of a lightly greased 9 inch baking dish. Arrange one third of ravioli over soup mixture. Top with one-third of bean mixture, one third of remaining soup mixture and 1/2 cup cheese. Repeat layers of ravioli, bean mixture, soup mixture and cheese twice. (That's the directions from the original recipe. Mine did not come out firm enough to cut in squares and see the layers, so next time, I'll just mix it all in a big bowl first.)
Bake covered with foil at 400 degrees for 30 minutes. Uncover and bake 15 minutes or until bubbly at edges. Let stand 10 minutes before serving.
Recipe from Campbell's.
Friday, October 15, 2010
Pumpkin Bread Pudding
My birthday was last week and this is what Eddie made for me as my birthday cake!
It was delicious!
Recipe was found here.
Other pumpkin recipes from the past:
It was delicious!
PUMPKIN BREAD PUDDING
1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon crystallized ginger, diced
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
Line a 10-inch springform pan with aluminum foil. Put the bread cubes and the pecan pieces in the pan and toss.
Whisk together the half-and-half, pumpkin and sugar. Add the rest of the ingredients and whisk until combined. Pour the mixture over the bread. Mix it all together. Let this sit for 20 minutes. Give it one more mix before you put it in the oven.
Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.
1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
5 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon crystallized ginger, diced
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
Line a 10-inch springform pan with aluminum foil. Put the bread cubes and the pecan pieces in the pan and toss.
Whisk together the half-and-half, pumpkin and sugar. Add the rest of the ingredients and whisk until combined. Pour the mixture over the bread. Mix it all together. Let this sit for 20 minutes. Give it one more mix before you put it in the oven.
Bake at 350 degrees for 45 minutes or until a knife inserted in the center comes out clean.
Recipe was found here.
Other pumpkin recipes from the past:
Thursday, October 7, 2010
Orzo Beef Stew
I believe this was a recipe from Publix Apron's Simple Meals. It's kind of 'semi-homemade', using several convenience items. That makes its quick and simple. And it feels nice and homey when the weather is cooler.
ORZO BEEF STEW
1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1/4 cup cooked crumbled bacon (or packaged bacon pieces)
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans, drained
1 cup beef broth (or 1/2 cup beef broth and 1/2 cup red wine)
1 cup orzo
Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.
Yield: 4 to 6 servings
ORZO BEEF STEW
1 tablespoon olive oil
1/3 cup diced onions
2 cups sliced mushrooms
1 cup matchstick carrots
1/4 cup cooked crumbled bacon (or packaged bacon pieces)
1 (17 ounce) package fully cooked beef roast au jus (Hormel)
1 (14 ounce) can Italian green beans, drained
1 cup beef broth (or 1/2 cup beef broth and 1/2 cup red wine)
1 cup orzo
Cook onions, mushrooms, carrots and bacon in olive oil in a large saucepan. Cook several minutes, stirring occasionally, until onions are tender and begin to brown. Stir in meat, breaking it up with a spoon. Add green beans, broth and orzo. Stir. Cover and bring to a boil. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally, until orzo is tender.
Yield: 4 to 6 servings
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