Monday, May 27, 2013

Ravioli Bake

I got this recipe from a pin on Pinterest, of course. It comes from Tasty Kitchen.

This recipe is - by far - the most delicious easy recipe I have come across!!

  • 1 bag (25 Oz. Bag) Frozen Ravioli
  • 1 jar (26 Oz. Jar) Marinara Sauce (I used a 24oz and it was fine, but you can supplement the two missing ounces with tomato sauce if you wish.)
  • 2 cups Shredded Mozzarella Cheese
  • Parmesan Cheese, For Sprinkling
  • Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  
  • Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
  • Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. 
  • Let stand for 10 minutes before serving.   
 For having such limited ingredients, it really was good! And not having to boil the ravioli first is an added bonus! Yum, people. Just yum.

Wednesday, May 8, 2013

Comfort Food Casserole

I have actually made this dish several times, but was nervous to blog it before now. Why would I be nervous to blog something? Well, because this dish is delicious. K loves it, I love it, the sister-in-law even loves it. But you see, there's this one ingredient in it that I thought if K found out about it, she wouldn't eat it anymore. LOL Assuming she reads my blog, I didn't want to share the recipe. I finally had to come clean the other day because she offered to make the dish. I wasn't about to turn down an offer for her to cook, so I came clean. We wont mention that she never got around to cooking it. Haha!

I got the recipe from

  • 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lb Velveeta cheese, diced <~ This is the ingredient I didn't want K to find out about. LOL
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 lb skinless smoked sausage (Eckrich is my favorite brand)
  • 1/8 teaspoon paprika <~ I skip this part.
  1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
  2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle 
  3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
  4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
  5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.
Healthy? Not so much. Delicious? Abso-freaking-lutely! Good as leftovers and freezes well if you're into that sort of thing. 

Wednesday, May 1, 2013

Lemon Cake for Kamtastic!

The photos wont do this particular blog any justice because well, I didn't take any because I didn't think I'd be blogging it because it's not what I do these days. However, I am on vacation this week so I was feeling some blog motivation!

Here's the best picture I have:

I told you the pic wouldn't do the cupcakes justice. Don't worry, I'll get to the decorations!

I got the recipe from Martha Stewart's website. I know, I cringed too, but I wanted to make something special and from scratch so I gave her a shot. The recipe is for cake, but I made cupcakes since I thought they'd be easier to have at beach bonfire b-day party.


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest (I used a total of 4 lemons for the whole recipe.)
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced and seeded
  • Lemon Buttercream frosting


  1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. (Or put cupcake liners in a cupcake pan) In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. (Or fill cupcakes about 3/4 of the way full - I did still smooth the tops, but I'm not sure it was necessary.) Bake until cakes pull away from sides of pans, 32 to 35 minutes. (Or bake cupcakes for 20 minutes - until a tooth pick comes out clean.) Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  4. These next two steps pissed me off. Once again, I didn't fully read the recipe before committing to making it. It wasn't as big of a pain as I thought it was going to be, but it annoyed me none the less. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Frost cooled cupcakes and top with candied lemon slices. <~ I skipped this last part. 

    We tested them out before frosting them and they were lemony delicious!!! They were so lemony, I almost skipped the lemon frosting. Once they were frosted with the lemon buttercream frosting tho, you could barely tell the cupcake was lemon too! I do think if I were to make them again, I would skip the lemon frosting. The lemon cupcakes were too much work to not give them the spot light! 

    Ok, for the decorations. I saw a pin on Pinterest where someone put they're kid's pic on cupcakes for their 1st b-day and I thought it was hilarious. I had to do it! So I sent my friend's wife a text and asked her for a funny picture of her. She sent me one, I had 25 wallets printed out, I glued/Mod Podged the pics to scrap paper and I got to cutting them out. (You could skip the gluing to scrapbook paper part if you want, I just wanted them to have pretty backs.) Once they were all cut out, K glued tooth picks to the backs and we stuck them in the cupcakes. 

    They were a hit! Party guests thought they were hysterical and dubbed them the "Redneck Army". LOL! They seemed to enjoy the cupcake, as well! 

    Good times! Happy Birthday Kamtastic!