Wednesday Dinner and Dessert

I have been on a cooking kick for a few weeks now. Tonight I tried yet another new meal I have not done before and a new dessert.

Cheese Lover's Pasta Roll-Ups courtesy of Kraft Foods Food & Family Magazine



Ingredients:


1 egg, beaten

1 container (15 oz.) POLLY-O Original Ricotta Cheese

2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend

4 green onions, chopped

1 Tbsp. Italian seasoning

1 jar (26 oz.) spaghetti sauce, divided

16 lasagna noodles, cooked

1/4 cup KRAFT Grated Parmesan Cheese



Directions:



HEAT oven to 375ºF.

MIX first 5 ingredients until well blended.

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.


Tips from Me:

1. I would recommend using only 2 green onions instead of 4 as it seemed to overpower a little bit.

2. The directions called for 16 lasagna noodles yet when I got done I still had 3 noodles left and no more mix... so either go very light on the spread or make a little more spread than it calls for.

Other than those two things it tasted absolutely delicious!!

NEXT up DESSERT!!!


Peanut Butter Cup Pie also Courtesy of Kraft Foods Food & Family Magazine:





Ingredients:


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup plus 1 Tbsp. creamy peanut butter, divided

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2-1/2 cups thawed COOL WHIP Whipped Topping, divided

1 OREO Pie Crust (6 oz.)

3 squares BAKER'S Semi-Sweet Chocolate


Directions:

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.

MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

This one is amazing. Just enough peanut butter. It sort of reminded me of the Peanut Butter Fudge Shake you can get at Sonic : )

Hope these are enticing to you as they were for me, I enjoyed making them and hope that some of you will as well.

Taco Bake

Ingredients:

1 lb.- Hamburger Meat

1 1/2 Cups- Salsa

1 Box- Macaroni & Cheese (not powder)

1 Cup- Sour Cream

1 Package- Taco Seasoning

1 Cup- Shredded Sharp Cheddar


Directions:

Prepare Hamburger meat as if making tacos, draining after cooking through, then add taco seasoning.

Also prepare macaroni & cheese as directed on the package.

Mix sour cream into macaroni & cheese.

Place half of mac & cheese mixture on bootom of casserole dish- follow with meat mixture.

Sprinkle half of the shredded cheddar on top of meat mixture.

Top with the rest of the Mac & Cheese mixture.

Now add the salsa on top then sprinkle with remaining cheddar cheese.

Bake in oven at 400 degrees for 15 minutes.

** I made this and LOVE it!! I do add a little more cheese to the top and use a little more hamburger meat, but overall it is a great recipe. Kids love it too!!

Menu For The Week!!

Monday- Pork Medallions with Sauce and Peas- One skillet dinner

Tuesday- Chicken Pot Pie- Done Easy!!

Wednesday- Taco Bake

Thursday- Vegetable Soup

Friday- Eat Out Night!!


I will post some recipes for some of these meals and link them in when done!! Hope you enjoy if you try any of them. : )