1 Tbs. yeast
1 cup hot water
2 1/2 cups flour
1 1/2 Tbs. sugar
1/2 tsp. salt
1 Tbs. oil
Let the yeast dissolve in the water while combining other ingredients. Mix all together. Roll out and bake at 415 degrees for 15 minutes.
(We use a can of tomato sauce with some dry spaghetti seasoning mixed in for the sauce. Then top with cheese and any toppings you like.)
**Thanks for getting this set up Kristi....it will be lots of FUN!
Saturday, January 24, 2009
Wednesday, January 21, 2009
Raviloi with Sun-dried Tomato Cream Sauce!
Ok girls this one is amazing! I got it from my friends kitchen blog who got it from another blog, but anyways. We had this tonight and Melanie said "Mom, this is amazing!" Brad even loved it which says alot.
It isn't the healthiest, but man it sure was worth it!! I think we shall consider this over girls weekend!
2 Tbsp. butter
1 garlic clove, minced (more if you want, I used my garlic powder)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli (I used 8oz frozen bag and we had sauce left over it could cover two bags easy.)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil, but I didn't use any and it was fine)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.
Make sure to have some sort of bread or breadstick to sop up this delious sauce!
It isn't the healthiest, but man it sure was worth it!! I think we shall consider this over girls weekend!
2 Tbsp. butter
1 garlic clove, minced (more if you want, I used my garlic powder)
1 c. chicken stock or broth
1/2 c. sun dried tomatoes
2 cups whipping cream
3 tsp. cornstarch
8-12 oz. fresh or frozen ravioli (I used 8oz frozen bag and we had sauce left over it could cover two bags easy.)
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 T. chopped fresh parsley (only if using dried basil, but I didn't use any and it was fine)
salt & fresh ground pepper
Melt butter in med. saucepan over low heat. Add garlic and cook 30 secs. Add stock and tomatoes and bring to a boil. Simmer uncovered over medium heat about 10 mins. or until tomatoes are tender. Remove tomatoes with slotted spoon. Cut into smaller pieces. Return tomatoes to saucepan. Add cream and bring to a boil, and add your corn starch stirring consistantly. While this is simmering cook ravioli according to directions. Drain well. Add basil and/or parsley to sauce. Season to taste with salt and pepper. Mix with your pasta, and that's it.
Make sure to have some sort of bread or breadstick to sop up this delious sauce!
Tuesday, January 20, 2009
Kristi's Easy Taco Soup!
Thought I better claim this one after Sunday! j/k
Combine all ingredients in the crock pot:
1 can (15 ounces) Chili with beans and meat
1 can (15 ounces) whole kernel corn, with liquid
1 can (14 1/2 ounces) diced tomatoes, with liquid
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, with liquid
1 1/2- 3 tablespoons dry taco seasoning mix (I usually do 2 TB)
Combine all ingredients in greased slow cooker. Cover and cook on low heat 6-8 hours, or you can do high heat for 4 hours.
Serve with sour cream, Frito chips and grated cheddar cheese!
Combine all ingredients in the crock pot:
1 can (15 ounces) Chili with beans and meat
1 can (15 ounces) whole kernel corn, with liquid
1 can (14 1/2 ounces) diced tomatoes, with liquid
1 can (8 ounces) tomato sauce
1 can (15 ounces) black beans, with liquid
1 1/2- 3 tablespoons dry taco seasoning mix (I usually do 2 TB)
Combine all ingredients in greased slow cooker. Cover and cook on low heat 6-8 hours, or you can do high heat for 4 hours.
Serve with sour cream, Frito chips and grated cheddar cheese!
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