by Monica on September 21, 2009
Awww...how sweet! You're back again! Hope you enjoy your visit with the Peapod Squad!
8 ounces dried tricolor rotini
1 jar of Alfredo sauce
1/2 cup milk
1/2 shredded mozzarella cheese
1/2 cup chopped cooked ham
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
- Cook rotini according to package directions; drain and return to pan. Stir in Alfredo sauce, milk, mozzarella, ham, Italian seasoning and pepper.
- Transfer rotini mixture to 1 1/2-quart au gratin or casserole dish. Sprinkle with parmesan cheese. Cover and chill for up to 24 hours if preparing ahead of time.
- Preheat oven to 350 degrees. Cover with foil and bake for 35-45 minutes or until mixture is heated through and parmesan is bubbly. Let stand for 10 minutes. Stir before serving.
Enjoy! I found this recipe in a Better Homes and Gardens Easy Family Food cookbook. It is easy and delicious!
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by Monica on August 17, 2009
2 (10 ounce) cans refrigerated crescent roll dough (now they make it in solid sheets without the seams!)
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 teaspoons sour cream
1 jar of your favorite jam/preserves (I use Polaner All Fruit Seedless Red Raspberry), stirred until thin and smooth
Topping:
1 cup confectioners sugar
1 tablespoon milk
- Preheat oven to 350 degrees.
- Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
- In a large bowl, mix together cream cheese, white sugar, vanilla extract and sour cream. Spread filling on top of rolls.
- Layer on the fruit filling.
- Place second can of rolls on top of filling.
- Bake in preheated oven for 20 to 30 minutes.
- In a small bowl, stir together confectioners’ sugar, milk and butter. After Danish has cooled, drizzle with icing.
This stuff is AMAZING!! Bake a pan of these. Brew a pot of coffee. Call your friends to come over!
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by Monica on June 29, 2009
1 12-ounce box crispy corn and rice cereal (I prefer to use the wheat cereal or some whole-grain variety)
1 1/2 cups mixed nuts
1/2 cup packed brown sugar
1/2 cup light-colored corn syrup
1/2 cup butter
1 tsp.ground cinnamon
1/2 tsp.ground ginger
1 1/2 cups chocolate-covered raisins
1 1/2 cups milk chocolate chips
- Preheat oven to 300 degrees.
- Stir cereal and nuts together in large roasting pan. Set aside.
- In saucepan, stir together brown sugar, corn syrup, butter and spices. Cook until butter is melted and mixture is smooth.
- Pour sugar mixture over cereal/nuts. Stir until well-coated.
- Bake for 30-minutes, stirring once.
- Spread onto butter tin foil and allow to cool COMPLETELY (very important). Break into pieces, if necessary.
- Add chocolate chips and chocolate-covered raisins.
- Keep in airtight container for up to 1 week.
I got this recipe from A Taste of Home. The kids love this stuff (so do the grown-ups). It’s perfect for family movie nights or any other time you need an on-the-go snack.
Oh, and bonus tip. The container you see in the picture above? It’s one of those cute little cups that comes with Easter egg dying kits. We use them for a multitude of things…from snack containers to crayon holders to scoops for the sandbox.
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