D ~ Week 16 ~ Crockpot Cheesy Ravioli

Crockpot Cheesy Ravioli (http://www.bettycrocker.com/recipes/slow-cooker-cheesy-ravioli-casserole-crowd-size/dc587975-829a-48e2-a6d3-415bbb34692e)

1

Ingredients

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

1

large clove garlic, finely chopped

1

can (26 ounces) four cheese-flavored spaghetti sauce

1

can (15 ounces) tomato sauce

1

teaspoon Italian seasoning

2

packages (25 ounces each) frozen beef-filled ravioli (I must admit... I used cheesy raviolis and only 1 package... still fantastic!)

2

cups shredded mozzarella cheese (8 ounces)

1/4

cup chopped fresh parsley

• 1In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in spaghetti sauce, tomato sauce and Italian seasoning.
• 2Place 1 cup of the sauce mixture in bottom of 5- to 6-quart slow cooker. Add 1 package frozen ravioli; top with 1 cup of the cheese. Top with remaining package of ravioli; top with remaining 1 cup cheese. Pour remaining sauce mixture over top.
• 3Cover and cook on low heat setting 5 to 7 hours or until ravioli are tender. Sprinkle with parsley.   (I must admit... I only had the crock pot on for about an hour & a half, then I sampled and turned it off. I remembered um... about 5 hours later and it was perfect!)

D ~ Week 15 ~ Lemonade

Lemonade... one of the best things about summer. 

Ingredients:
4 medium/small lemons
1/2 cup sugar (more to taste)
4 cups cold water (more or less)










Helpful hint: roll the lemon on the counter, it's easier to get the juice out (or I think it is). Cut lemon in half & juice.















Add water.   Stir to dissolve sugar. Add sugar and water to taste. YUMMY!!

D ~ Week 14 ~ Smores Cookies

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.


These turned out okay. Next time I would bake them for 10 minutes & then pull them out & put the chocolate on. The youth kids really enjoyed them and ate most of them up!

D ~ Week 13 ~ Chicken Parmesan

Found this recipe in a magazine my mom had.... now I can't find it. So I'm pretty sure it was something like this:


4  chicken breasts (boneless, skinless)
Marinara or spaghetti sauce
Parmesan cheese


Cook the chicken breasts. Then bake them with the marinara or spaghetti sauce underneath them. Parmesan cheese on top and let it melt.


Then enjoy.


We decided we needed more sauce & some pasta to go with.