Crock pot ravioli

Aaahhh, life is good. Our pace has slowed tremendously, and it feels amazing. Today I was able to accomplish miscellaneous tasks. Tasks beyond what is necessary, wooo! Sammy got a much-needed haircut and I canned some apple butter (recipe to come!). Speaking of which, I don't think I have shared yet that I am doing twelve consecutive holiday baking posts on this blog, starting on December 1st (12 days of Christmas treats). I have been working hard to provide quality holiday recipes for my faithful readers. I hope you enjoy!

Because of all of the baking I have been doing, quick and easy meals for my family have been a necessity. That means I have been using my crock pot a lot. This recipe was a great one. The ravioli cooked up quickly and it was tasty. It was great as leftovers, as well.

Place the following ingredients into a large crock pot:

25-oz. bag frozen ravioli

24-oz. jar spaghetti sauce

14.5-oz. can diced tomatoes

1/2 cup Parmesan cheese

1 teaspoon Italian seasoning

Cook on Low heat for 4 hours, or until ravioli is cooked through. Stir occasionally.

Spoon onto serving plates and sprinkle with shredded mozzarella cheese. Serve with garlic or cheese bread.

Have a great week, friends! 

Printable recipe: Crock pot ravioli

Cheesy vegetable soup

Another whirlwind of a week has begun! Blogging, baking, cooking, photographing, editing, mothering, wifing and preparing to spend time with Santa in a mall this coming weekend. Life is crazy, but so much fun, isn't it?!

A fellow heart mama of mine generously gave me this recipe, and I am so thankful that she shared it. Dan and I had some friends over last week and we made it for them. It was delicious and creamy and it pleased all of our bellies. Thanks, Hollie! We will make this one again and again.

In a large skillet over medium-high heat, heat 3 cups of water. Add 3 chicken bouillon cubes and stir until dissolved.

Add to the skillet:

1 medium yellow onion, chopped

4 stalks celery, sliced

3 carrots, sliced

1 cup broccoli florets

1 cup cauliflower florets

1 medium Russet potato, skinned and chopped into 1/2-inch cubes

Simmer for 30 minutes.

Add 2 cans of cream of chicken soup and bring to a boil.

Add 1 1/2 pounds of Velveeta cheese, cut into cubes. We used 1 pound of Jalapeno Velveeta and a 1/2 pound of the Original Velveeta, but feel free to mix and match flavors as you wish.

Stir until smooth, and do not bring to a boil once the cheese has been added.

Serve in a bread bowl or with bread. 

Enjoy! Happy early Thanksgiving! Here's hoping you enjoy the food and precious time with family this week.

Printable recipe: Cheesy vegetable soup

Spaghetti bake

This weekend was wonderful in many ways. I spent time with all five of my college roommates for the first time in over four years. Four years! Although our time together was short, WE WERE TOGETHER AGAIN. I love those girls so dearly.

The other great part of the weekend was that I was able to be with all three of my boys for the first time in many months. I had the best of both worlds. Old friends, my awesome little family, dancing my legs off to 80's rock music and drinking wine. It could not have been any better! Aside from the five-year-old tantrums that made my head spin, that is. I could have done without those.

Preheat your oven 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside.

Bring a large saucepan of water to a boil. Cook 12 ounces of spaghetti in boiling water 3 minutes short of package directions. Drain and set aside. 

In a large skillet, cook 1 pound of ground beef over medium-high heat until the meat is no longer pink.

Add to the skillet:

1 yellow onion, chopped

1 green bell pepper, chopped

8-oz. package sliced fresh mushrooms

1 medium zucchini, thinly sliced

3 cloves garlic, finely minced

Cook over medium-high heat for 3 to 5 minutes, or until the vegetables begin to soften. Add salt and pepper, to taste.

Add a 24-oz. jar of spaghetti sauce and cook, stirring, for 3 additional minutes.

In the prepared baking dish, layer as follows:

Half of the prepared spaghetti noodles

Half of the sauce mixture

8 oz. ricotta cheese

1 tablespoon fresh oregano, finely chopped

Remaining spaghetti noodles

Remaining sauce

1 cup shredded cheddar cheese

1/4 cup Parmesan cheese

1 tablespoon fresh parsley, finely chopped

Bake uncovered in the preheated oven for 30-40 minutes. 

Serve with a crusty bread and a fresh salad. 

Here's to my wonderful friends and family!

Printable recipe: Spaghetti bake

Chicken rice soup

Good ol' Daylight Savings. This is the week every year when I become depressed driving home from work in complete darkness, and also when I am awakened very early in the mornings by my already-early-rising boy, Elijah. Sunday morning he was ready to start the day at 3:30! "Mom! Is it time to get up?" I sternly said, "Absolutely not. Go back to sleep. It is the MIDDLE OF THE NIGHT." Then he said, "Mom? You are my sweet girl and my best friend." Those are some sweet words, but Mommy needs her sleep, dangit.

This means winter is near. (I sighed as I wrote that.) I'm not ready. Winter can be rough on my mood and on my bones. There are good things about winter, however: Baking, not having to shave my legs every day, building snowmen with my boys, having Dan at home and...crockpot cooking! I love my crockpot. Actually, I desperately need a new one, but I love cooking in crockpots. Especially soups like this one that make my house smell like heaven.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Add to the skillet:

1 yellow onion, chopped

4 stalks celery, thinly sliced

8 oz. baby carrots, thinly sliced

8-oz. package sliced mushrooms

3 jalapeno peppers, finely chopped

3 cloves garlic, finely minced

1/2 cup fresh parsley, finely chopped

Cook, stirring, for 7 to 8 minutes. Remove from heat.

Add the contents of the skillet to a large crock pot. 

Add:

Meat from 1 Rotisserie chicken

(I have rice shown here, but I don't suggest adding it until later..)

64 oz. chicken broth

Salt and pepper, to taste

Cook on Low heat for 6 hours. At the four-hour mark, add 1 cup of uncooked rice. If you add the rice too soon, it becomes mushy, I discovered the hard way.

Serve warm with a crusty bread. What a perfect Fall soup! 

Printable recipe: Chicken rice soup

Pumpkin cream cheese bread

I often get requests for recipes, but it is rare that I get 10+ requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words. My boys and I absolutely devoured the first loaf. Loaf #2: You are ours tomorrow.

Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.

In a small bowl, combine:

1/4 cup sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon butter, softened

Mix until crumbs form and set aside.

In a medium bowl, combine:

3 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 1/2 teaspoons pumpkin pie spice 

1 teaspoon ground cloves

Mix well and set aside.

In a large bowl, combine:

Two 15-oz. cans pure pumpkin

1 cup vegetable oil

2 cups sugar

4 eggs

Mix until combined.

Gradually add the flour mixture, stirring after each addition.

Pour a quarter of the mixture into each prepared loaf pan.

Divide a softened 8-oz. package of cream cheese between the two pans. Swirl, using a butter knife.

Divide the remaining dough between the two pans. 

Top each with half of the crumb mixture.

Bake in the preheated oven for 1 hour. 

Let cool and remove the loaves from the pans using a knife to help loosen the edges. Wrap them in plastic wrap and store in the refrigerator for up to 5 days.

Printable recipe: Pumpkin cream cheese bread