SPINACH RAVIOLI LASAGNA

3 cups fresh baby spinach, uncooked

1 jar (28-oz) meatless spaghetti sauce

 1 pkg (25-oz) cheese ravioli

1 1/2 cups shredded part-skim mozzarella cheese

Fresh basil, chopped, for garnish

In a greased 2 1/2-quart baking dish or pan, layer 1/3 of the spaghetti sauce, half the ravioli, half the spinach, and 1/2 cup of the cheese; repeat the layers. Top with the remaining sauce and cheese.

Cover and bake at 400-degrees until heated through, 40-45 minutes. Remove from oven and sprinkle with the chopped basil.

My version of a TOH recipe and photo

AMISH BROCCOLI SALAD

1 head broccoli, chopped

1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Combine.

file photo

THE LADY & SONS CORNY CORN MUFFINS

1 cup self-rising cornmeal

3/4 cup self-rising flour

1/2 cup vegetable oil

1 cup white creamed corn

2 eggs

1 cup sour cream

2 tbsp sugar

Preheat oven to 375-degrees.

Grease 12 muffin cups (If you like a crispy edge around muffins, preheat tin in oven until grease is very hot)'

Combine all ingredients, stir until moistened. Fill the muffin cups and bake 20 minutes or until browned.

this is a file photo -not a Lady& Sons photo

 

EASY CHICKEN A LA KING

1 cup thinly sliced mushrooms
1/3 cup finely chopped green bell pepper
2 tbsp butter
2 tbsp flour
1/2 tsp salt
2 cups half-and-half or light cream
2 tbsp butter, softened
3 egg yolks
1 tbsp lemon juice
1 tsp dry onion flakes
1/2 tsp paprika
3 cups chopped cooked chicken
2 tbsp diced pimiento, drained
8 baked pastry shells

Melt the 2 tablespoons of butter in a large skillet and stir in the mushrooms and bell pepper; cook over medium heat just until tender. Stir in the flour and salt.  Add the cream all at once; cook, stirring, until thickened and bubbly.

Stir the softened butter and egg yolks together; add the lemon juice and paprika. Stir a cup of the cream mixture into the egg mixture; add to the cream mixture in the skillet. Stir in the onion flakes.  Cook, stirring, over medium heat until bubbly. Stir in the chicken and pimiento; heat through.

Serve over the pastry shells.

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NESTLE'S MAGIC MINT CHOCOLATE BARK

 

1 2/3 cups (10-oz. pkg.) Nestles' Dark Chocolate And Mint Morsels

1/3 cup coarsely chopped oven roasted or toasted almonds

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.

POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).

BAKE for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.

SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

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DINNER POPPERS

4 bacon strips

4 chicken tenderloins

1/4 tsp salt

1/8 tsp pepper

2 tsp canola oil

4 poblano peppers

1 1/2 cups shredded cheddar cheese, divided

4 oz cream cheese, cut into 4 strips

Preheat oven to 350-degrees. 

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove from skillet and drain on paper towels.

Sprinkle the chicken with salt and pepper. In a skillet, heat oil over medium-high heat; brown tenderloins on both sides and cool slightly. 

Carefully cut a slit down the side of each pepper and remove the seeds. Till each with 1 tenderloin, topped with 2 tablespoons cheese and a strip of the cream cheese. Close peppers and wrap with bacon, securing with toothpicks.

Place on a foil lined baking sheet, slit side up. Top with the remaining cheddar cheese and bake until browned and peppers are tender, 25-30 minutes.

REMOVE THE TOOTHPICKS BEFORE SERVING!

recipe and photo from TOH '24

 

CAULIFLOWER AND CHICKPEA SOUP

2 tsp canola oil
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach

In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillon, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.

cliparrt

MARSHMALLOW-STUFFED MINI CINNAMON TWISTS

 

1/2 cup sugar

1 tsp cinnamon
1 can (8 count) refrigerated crescent rolls
3 tablespoons melted butter
8 large marshmallows, halved
1/2 cup confectioners' sugar
1 tbsp milk

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and set aside.

Mix sugar and cinnamon in a small bowl. Separate dough into 8 triangles; cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place twists on the prepared baking sheet, seam-side down, about 2-inches apart.

Bake for 10 minutes or until golden brown. Blend confectioners' sugar and milk in a small bowl. Drizzle over warm twists. Remove twists; place on a wire rack to cool.

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CHICKEN CHEESY PIZZA

1 tube (10-oz) prepared pizza crust dough

1/2 lb boneless, skinless chicken breast
1/4 tsp fresh ground black pepper
1/4 cup light salad dressing (Miracle Whip type)
1/4 cup low-fat grated Parmesan cheese
1/2 cup low-fat ranch dressing
8-oz pkg shredded mozzarella cheese

Preheat oven to 425 degrees.

Press the dough onto a pizza pan or a cookie sheet with sides that has been sprayed with nonstick cooking spray. Set aside.

Microwave the chicken breast about 2 minutes or until juices run clear. Drain juices from the chicken. Cut chicken into tiny pieces. Sprinkle with the pepper. Set aside.

Mix the salad dressing, ranch dressing, and Parmesan cheese together. Spread the mixture over the pizza crust. Place the chicken over the salad dressing mixture. Top with the mozzarella cheese. Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown.

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HONEY MUSTARD FRIED CHICKEN

This is a quick recipe because it uses deli fried chicken. Yet, once you get the chicken home, it becomes your own when you add this sauce.

8 pieces deli-fried chicken or fried chicken tenders
Sauce:
1 tbsp butter
3 tbsp honey
1 tsp Dijon Mustard
1 green onion, finely chopped

Combine all sauce ingredients in a small microwave-proof bowl. Cook a minute or so until the mustard is dissolved. Stir the sauce to blend well. Drizzle sauce over the fried chicken.

This is a file photo.