Ravioli Bake

I have not actually brought this meal to our taste of home get together...but it makes at least a monthly appearance on our table throughout the year (well maybe not summer).
This recipe is so easy and SO delish! Our kids LOVE it!

Ravioli
1 jar, 16 oz, spaghetti sauce
1 can diced tomatoes, undrained (I use Italian seasoning blend)
1 can beef broth
1/4 C zesty italian dressing
1 package, 20 oz, Buitoni cheese filled ravioli (found in refrigerated section by specialty cheese)
1 C shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with liquid, broth and dressing in a 13X9 baking dish. **I mash the tomatoes with a potato masher, as my family doesn't like the large chunks of tomatoes**
Add ravioli and mix lightly, making sure all ravioli is somewhat covered in sauce. Cover with foil and bake for 50 minutes.
Remove foil and sprinkle with cheese. Let stand until melted.

I serve this with fresh steamed broccoli and bread of some sort.

Teriyaki Chicken Salad

Chicken and Pasta:
1 Tbsp. Oil 1 (16-oz.) pkg bow tie pasta (I used spiral)
2 chicken breasts, cut in chunks

Heat skillet over medium high heat, add oil to pan and cook cut chicken until no longer pink. Shred or dice cooked chicken meat. Meanwhile, cook pasta, al dente, drain, cool and set aside in a large bowl. Add cooked chicken to bowl of pasta. Add dressing.

Dressing:
1 cup teriyaki sauce ` ½ tsp. Salt
2/3 cup white vinegar ½ tsp. Pepper
6 Tbsp. Sugar

Mix all dressing ingredients together; pour over pasta and chicken in large bowl. Marinate at least 2 hours.

Salad Toppings:
10 oz. baby spinach 6 oz. crasins
½ cup fresh parsley 6 oz. honey roasted peanuts or cashews
3-5 stalks green onions, finely ¼ cup toasted sesame seeds
chopped

Just before serving, add topping ingredients to bowl of chicken and pasta with dressing. Toss.

Sweet Potato Pie

4 Sweet potatoes
1 cup sure
1 stick margarine
2 eggs
2 tsp vanilla
1/3 cup milk
2 ½ Tbsp margarine
½ cup brown sugar
¼ cup plain flour


Peel and cut potatoes. Boil until tender. Drain and mash. Add remaining ingredients and mix well. Sprinkle with pecans. Bake at 350º.

Corn Casserole

1 can cream corn
1 can whole corn, not drained
1 8oz sour cream
1 stick melted butter
1 egg, beaten


Mix all together. Add 1 box Jiffy Corn Muffin Mix. Put in pan. Bake at 350º for 1 hour.
Do not double!

Hot Chicken Salad

2 cups diced cooked chicken
2 cans cream of chicken soup
2 Tbsp minced onions
2 cups cooked rice
1 tsp salt
1 ½ cups mayonnaise
1 cup slivered almonds
6 boiled eggs, chopped
2 cups diced celery
6 tsp lemon juice
Rice Krispies, crushed


Mix all ingredients and place in buttered 13x9 pan. Top with crushed Rice Krispies. Can refrigerate at this stage and wait until just before serving to bake at 375 degrees for 30 minutes

Brazilian Pie of Cookie

2 lg. pkg. pudding (either one or two flavors)
2 boxes of graham crackers
6 c. milk (or as many as the pudding boxes say are needed)
medium bowl of milk

Prepare pudding following to directions on the box. Dip graham crackers one at a time in the bowl of milk and lay them in the bottom of a med-lg sized casserole dish. When the bottom is covered put a layer of pudding over it. Add another layer of milk-soaked graham crackers. Continue, adding as many layers as desired until dish is full or pudding runs out. Cover dish and refrigerate at least 1 hour.

Sausage and Chicken Jambalaya

4 tbsp. extra virgin olive oil
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice


In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)