Manicotti

1/2 lb ground beef
1 clove garlic, crushed
1 cup cream style cottage cheese
4 oz Mozzarella cheese, shredded
1/2 teaspoon salt
1/2 cup mayonnaise
8 manicotti, cooked and drained
1 (16 oz) jar spaghetti sauce
1/2 teaspoon oregano
Parmesan cheese

Brown ground beef with garlic in skillet, stirring until crumbly, drain. Combine cottage cheese with next 3 ingredients in bowl, mixing well. Stir in ground beef. Fill each manicotti with 1/4 cup ground beef mixture. Place in single layer in baking dish. Top with remaining mixture and remaining ingredients. Bake covered at 350 degrees for 15 minutes. Uncover and bake 10 minutes longer.

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This is one of Brent and myself's favorite recipes. We love this! I made it this past week and we both loved it just as much as we remembered. It is quite a mess to make - but I've found the easiest way to stuff the pasta is to do it by hand. I usually double the recipe because we love it so much and we can have lunch leftovers.

Layered Mexican Dip

Ingredients:
1 lb ground beef, browned and drained
1 can refried beans
1 jar salsa
1 envelope taco seasoning
3 cups shredded Cheddar or Monterrey Jack cheese
1 pint sour cream
optional - black olives, jalapenos

Spray a large casserole dish with pan spray. Preheat oven to 350 degrees. After draining ground beef, return to pan and add taco seasoning as indicated on envelope. Spread refried beans in bottom of dish. Add all of the ground beef on top of beans. Add a layer of salsa and cheese. Top with sour cream. Bake for 20 minutes or until hot and bubbly. Top with black olives or jalapenos, if desired. Serve with nacho chips. (Note: you may add a layer of guacamole.)

Parmesan Crusted Chicken

I got this from my friend Mindy who got it from our friend Patrice:

Ingredients:
1/2 cup mayo
1/4 cup grated parmesan
4 chicken breasts
4 tsp Italian seasoned dry bread crumbs

Combine mayo and cheese. Spread on chicken and sprinkle with bread crumbs. Bake at 425 degrees for 20 minutes.

Weeknight Ravioli Bake

I got this recipe from Mindy who got it from Kraftfoods.com

Ingredients:
1 jar (26 oz) spagetti sauce
1 can diced tomatoes, undrained
1/2 cup water
2 pkgs (1 lb each) frozen cheese ravioli
1 pkg (7 oz) shredded Italian 3 cheese blend
2 tbsp grated parmesan cheese

Heat oven to 400 degrees. Mix spaghetti sauce, tomatoes, and water together; spoon 1 cup onto bottom of 9x13" baking dish. Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Sprinkle with parmesan. Let stand 10 minutes before serving.

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This recipe was super easy and the boys loved it which made it a keeper. Next time I will exchange the diced tomatoes for tomato paste. Or, just leave them out altogether. This makes a lot of food for a family of 4!

Georgia Cornbread Cake

Ingredients
1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine

Instructions
1. Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch baking dish.
2. Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

Serves 12 to 14

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My aunt June came over on MLK day and helped me do some unpacking/moving boxes around and we got to spend time catching up. She brought this YUMMY cake that our whole family loved. I will definitely make it again.

Mexican Pot Roast

3-4 lb pot roast
2 beef bouillon cubes
1 (10 oz) can tomato with green chiles (Rotel)
1 tomato can of water
1 4 oz can green chiles
1 envelope taco seasonining mix

Mix altogether in crock pot and cook on low for 8 hours.

I served this over rice and it was good. Next time I might add something to spice it up a little but I thought it was definitely a good choice for something different for supper. I think it would be good also if it was put on burritos with sour cream and cheese.