Mexican Cornbread

 

Right out of the Oven

INGREDIENTS:

• 1     1/4 C. All PURPOSE FLOUR
•   1 1/4 C. YELLOW CORNMEAL
•   1 1/2 Tbsp GRANULATED SUGAR
  
•   1 tsp BAKING SODA
•   3/4 tsp SALT
•   3/4 C. SOUR CREAM  + 3/4 C. WHOLE MILK  (or 1 ¼ CUP
        BUTTERMILK)
•   2 LARGE EGGS
•   8 TBSP MELTED BUTTER OR MARGARINE (cooled)
•   1 1/4 C. FRESHLY GRATED SHARP CHEDDAR CHEESE
•   1 C. FRESH CORN OFF COB, FROZEN OR CANNED
•   1 FINELY MINCED JALAPEÑO (seeds and veins removed)
•   BUTTER FOR SKILLET OR MARGARINE/COOKING
      SPRAY

DIRECTIONS:

1. Preheat oven to 400°
2. Mix dry ingredients
3. Add eggs, melted butter/margarine, sour cream & milk (or buttermilk)
4. Mix until dry ingredients are wet. Don’t overmix
5. Gently fold in cheese, corn and jalapeno
6. Pour into buttered iron skillet
7. Cook until a knife, inserted in the center comes out clean.

Serving Suggestion:

I’d serve it right out of the skillet if you’re serving buffet style or taking it to potluck. The skillet will keep it hot longer. Turn it out on a plate if you’re going to put it on the table. A little butter or margarine completes any cornbread, but especially this one.

CROCK POT RAVIOLI

 CROCK POT RAVIOLI

Crock Pot Ravioli recipe uses frozen cheese ravioli with homemade sauce and mozzarella cheese. 

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Servings: 6   Calories: 650

Ingredients

• 2 25 oz bags frozen cheese ravioli
• 1 28 oz can crushed tomatoes
• 1 6 oz can tomato paste
• 1 cup water
• 1 small onion diced
• 3 tsp minced garlic
• 3 tsp Italian seasoning
• salt and pepper to taste
• 2 cups mozzarella cheese shredded

Instructions

• Pour the frozen ravioli into a 6-quart slow cooker.
• In a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning and salt & pepper.
• Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
• Cover and cook on low for about 5 hours (or high for 3 hours).
• There is no need to stir this while it cooks.
• About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
• Place the cover back on the slow cooker and let the cheese melt.

Notes

If you have a smaller family or just don't want leftovers, one bag of ravioli will work. Keep the sauce recipe the same. I used frozen cheese ravioli you can buy at Wal-mart. Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce to speed things up.

Serve with salad and garlic bread and this Olive Garden copy salad dressing.

Olive Garden Style Salad Dressing

Olive Garden Salad Dressing

Ingredients:

I'm not a real big fan of vinaigrette salad dressings, but I do like the dressing that comes with an Olive Garden Salad. It turns out to be very simple to make, with just 5 ingredients. It takes no time to make this to go with Ravioli de Portabello or Chicken Murphy.  up whenever you have an intense craving in no time flat. This Olive Garden's not-so-secret dressing has a slight zing too it with a subtle creaminess that goes with simple salads. The amounts are to your taste. Expect to do a lot of licking of your fingertips while preparing this.

Ingredients: 

• Italian dressing mix: Make your own for the best results. Just toss together 2 tablespoons dried oregano, 2 tablespoons salt, 1 tablespoon dried parsley, 1 tablespoon garlic salt, 1 tablespoon onion powder, 1 tablespoon white sugar, 1 teaspoon ground black pepper, 1 teaspoon dried basil, ¼ teaspoon dried thyme, 1/4 teaspoon celery seed. Store in sealed container to maintain freshness
• Olive Oil: Any kind. You don't need extra virgin oil. Use however much you want to make up or enough to the mostly fill up the cruet or container you're using for storing it.
  
• White vinegar: This doesn't add color to the dressing, just that tangy sour flavor of a good dressing. If you'd like to vary the recipe and the color, try red wine vinegar instead. I like it that way too. Add enough to give it that zing you like without making it being too vinegary. The light touch with the vinegar is part of what makes OG's dressing light and tasty.
  
• Water: Use water to thin out the dressing to your desired consistency. Don't overdo it.
  
• Mayonnaise: Creates a bit of creaminess and mellows the vinegar. Add last to bring it to the flavor you like.
  

Directions:

With just a few ingredients (if you prepare your dry seasoning mix ahead of time), it’s simple to mix up this delicious dressing! In a medium sized bowl whisk together the dry dressing mix, olive oil, red or white vinegar, water and mayonnaise. It is the perfect combination! 

• Mix: You can use a simple whisk to mix this or a blender to really emulsify it.
• Let it rest: Let the flavors marinate in the fridge for at least an hour before serving.
• Store it: Store dressing, preferably in a jar with a tight-fitting lid. Peak flavor lasts for up to three weeks. Shake well before each use.