Cook 16 oz of fettuccine pasta as the package directs, adding salt to the water. Remove the pan from the heat.
Drain the pasta & return it to the pan.
Add 2/3 cup of softened butter & mix.
Add 3/4 cup of half & half to the pasta & mix.
Add 3/4 cup of Parmesan cheese & 3/4 cup more of half & half & seasonings & mix.
Add 3/4 cup of Parmesan cheese & mix & serve.
Spread 3/4 cup of pasta sauce in a 13 x 9 inch baking pan (coated in cooking spray).
Arrange 1/2 a package of frozen cheese-filled ravioli in a single layer over the sauce.
Top with 3/4 cup of pasta sauce and 1 cup of shredded mozzarella cheese.
Repeat layers once, starting with the ravioli.
Sprinkle with Parmesan Cheese.
If you want this meaty, add your favorite meat in the layers such as pepperoni or hamburger, etc..
Cover with foil and bake 40 minutes. Remove foil & bake 20 minutes longer.
Let stand 10 minutes before cutting.
Drain 1 (20oz) can pineapple in chunks (save 3 tbsp juice).
Combine 1/2 cup of sugar & 3 tbsp all-purpose flour.
Stir in the pineapple juice.
Stir in the can of pineapple and 1 cup of shredded Cheddar Cheese.
Spoon into a greased 1 qt baking dish.
Combine 1 cup of buttery cracker crumbs & 3 tbsp of melted butter &
sprinkle over the pineapple mixture.
Bake, uncovered at 350 degrees for 20 minutes.
Place Cherry Tomatoes in a roasting pan.
Add olive oil and your favorite seasonings.
Bake at 450 degrees for about 10 minutes.
This is delicious and goes with everything.
Steam or boil baby carrots until crisp and drain.
Add butter & maple syrup (or regular syrup or honey). As much or as little as you like.
Season with cinnamon & ginger.
Continue cooking until done but not mushy.
Zucchini is so much better than crust.
Simply top a thick sliced piece of zucchini with pasta/pizza sauce.
Add shredded cheese (mozzarella or what ever you have on hand)
and your favorite ingredients like pepperoni, sausage and veggies.
Cook or grill about 10 minutes.
Marinate these earlier in the day then throw them on the grill with the meat.
Put your favorite veggies in a zip-top bag.
Add some oil, vinegar and seasonings.
I like to add soy sauce and/or teriyaki sauce and lots of garlic.
Thread on metal skewers or wooden skewers (soaked in water before).
Cook a 16 oz pkg. of fettuccine pasta as the package directs.
Drain pasta & return to the pan.
Add 2/3 cup of butter to the pasta & mix well.
Add 3/4 cup of half-and-half to the pasta & mix well.
Add 3/4 cup of shredded Parmesan cheese & 3/4 cup more of half-and-half, season & mix well.
Add 3/4 cup of shredded Parmesan cheese again & mix well & serve.
You can top each portion with more Parmesan cheese and seasoning.
This is my Husband’s & my Sister Lisa’s favorite side dish that I make.
Crumble 1/2 stack pack of saltine crackers into a pie pan.
Mix in 1/4 cup of melted butter.
In another pan sauté 3 cups of sliced onions in 2 tbsp butter until tender. Season.
In a bowl mix 2 eggs with 3/4 cup of milk.
Put the onions in the crust, pour milk mixture over & sprinkle with 3/4 cup grated cheese.
Bake at 350 degrees for 25 minutes. Wonderful.
Use 4 large ears of corn, cut off the cob or a 1-lb bag of frozen corn.
Put into the crockpot with 1 large onion, chopped and
1 stalk of celery, chopped and
1 tbp butter & 1 1/2 cups of cubed potatoes and
1 cup of water & 3 tsp chicken bouillon granules and seasonings.
Cook on low 8-9 hours.
Mix 6 tbsp of flour with 3 cups skim milk & stir into the corn chowder slowly until thickened.
Summertime corny goodness.