text: The Recipe Report: 2011
  1/2 cup each, chopped onions and green peppers
  1 tub Philadelpha cooking creme, Italian cheese and herb
  Heat oven to 350. Brown meat with vegetables in a large skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2-3 minutes or until cheese is melted. Add pasta; mix lightly. Spoon into 2-qt casserole dish, top with remaining cooking creme and mozzarella. Cover. Bake 20 minutes or until heated through, uncovering after 15 minutes.
  I honestly never read which cooking creme to used, and just realized it said to use Italian cheese and herb. I used Sante Fe because I thought I was supposed to. Alas!!
  Thumbs UP!!! This was incredible! I know I wasn't supposed to use the Santa Fe blend but it was such an awesome mixture of tastes! It was a little spicy, and the second plate I had, I ate all the pasta first, and then broke out the tortilla chips and used it as a dip! It was seriously so good. I will definitely be making this again!!
  Labels: baked pasta, cooking creme, pasta
  10 oz white or cremini mushrooms, sliced
  Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and saute until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute. Add chicken broth and 3 cups of water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
  Thumbs up! This was such a simple recipe, and the best kind - one I didn't have to buy anything for! It was great and we didn't even add salt or pepper to it. Definitely will make this again in the future.
  Preheat oven to 350. Beat first 4 ingredients at low speed with mix 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13x9 pan. Bake at 350 for 27-30 minutes or until done. Bring sugar, milk, and butter to a boil in a heavy saucepan over medium heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely.
  Thumbs up! Very delicious, easy to make, and got better over the three days it took for us to eat it!
  Labels: cake, cherries, cherry fudge cake, chocolate
  My blog formatting is back!! I was hating how it was laying out my recipes but I couldn't figure out why my blog started doing it suddenly when I didn't make any changes to it. I guess Blogger did some update and some of my settings changed. It is back to normal now and should be easier for you to read! Thank God, I was so tired of the way it was formatting!
  7 1/2 ounces (7/8 cup + 1 Tbsp) milk
  1/2 cups oats, quick or old-fashioned
  Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually liquid first, then dry ingredients, then put the butter pats in the four corners, then put the yeast in a well in the middle. Raisins will be added after the first kneading cycle.) Cook according to your bread machine's manual, usually a "sweet bread" setting.
  Ingredients: (1 1/2 lb loaf)
  10 ounces (1 1/4) milk
  3/4 cups oats, quick or old-fashioned
  2 1/4 tsp active dry yeast or 1 1/2 tsp fast rise yeast
  Thumbs up! Once again, I wish you could take pictures of smells. This smelled heavenly!! It is so delicious and again I say, I hope to never buy bread like this again! This is a definite yes for dessert options and breakfast options! YUM!
  Labels: bread, bread machine, cinnamon oatmeal raisin bread
  From: My bread maker's cookbook
  Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Cook according to your bread machine's manual.
  9 oz (1 cup + 2 Tbsp) milk
  Make the larger loaf so I don't run out of bread so quickly!!
  Thumbs UP! So easy and so scrumptious! I will definitely be making this again! I don't even want to make bread by hand again or even buy it from the store again...
  2 9-oz packages refrigerated cheese-filled ravioli
  Heat oven to 375. Combine first 4 ingredients in a 13x9 baking dish. Add ravioli, toss to coat. Cover. Bake 50 minutes or until ravioli is tender. Top with cheese; let stand 5 minutes or until melted. Sprinkle with basil.
  I used 1 package of 13-ounce frozen ravioli instead of the refrigerated ravioli. Much cheaper.
  I'd like to try it with small ravioli (I used really large ravioli) or tortellini, just because I like the really small pasta like that but not to change the taste.
  Thumbs up! What an easy recipe to throw together! It was really delicious and my house smelled incredible while it was cooking too. Not many leftovers for this recipe!
  Labels: baked pasta, pasta, ravioli
  In an 8x11 casserole dish, spread 8 ounces of softened cream cheese over the bottom of the dish. Spread a layer of pizza sauce over the cream cheese. Sprinkle mozzarella cheese to cover the sauce. Top with chopped up pepperoni and any other toppings you want. Bake at 350 until cheese is bubbly.
  I used an 8x8 dish because I didn't need a lot of this. I used Philadelphia Cooking Creme (original) instead of cream cheese. I used turkey pepperoni but it didn't matter.
  Cook at a higher temperature. It took 20-25 minutes for this to cook through. Brooke was with me and had cooked this before and said she always cooks hers at 425 degrees which would make it finish much faster. It was still delicious even though it was slow cooking. :)
  Labels: dip, pizza, pizza dip
  Crispy Pasta For Two
  From: Ronzoni website
  8 oz Ronzoni Garden Delight angel hair pasta, uncooked
  2 oz each crumbled feta cheese, shredded Cheddar and grated Parmesan cheese
  Cook pasta according to package directions; drain. In large skillet over medium heat, heat oil; add garlic. Cook 1 minute. Add pasta, tossing to coat with oil and garlic. Cook at high heat for 2 minutes. Add remaining ingredients; mix well in skillet. Cook 2 minutes; reduce heat to medium-high. Cover; cook 5 minutes or until golden brown. Flip and cover; cook 5 minutes or until golden brown.
  I left out the feta cheese because I didn't have any in the house.
  Thumbs up! This was perfect for me and Bri to eat on for lunch. I love crispy pasta so to me this was very tasty! The best thing was that I have all these ingredients all the time so I can easily throw this recipe together anytime. Definitely recommend!