Thursday, June 25, 2009
Wednesday, June 17, 2009
1 large container (~2 lb.) ricotta cheese
1 tsp. vanilla
3/4 c. sugar
1 pkg. instant chocolate pudding
1 c. milk
1 container Cool Whip
Mix eggs, cheese, sugar, vanilla and pour over cake mix. Bake 1 hour at 350 F. Cool cake-completely!
Mix pudding mix with 1 cup milk. Beat 3 minutes. Add Cool Whip and spread over cake. Refrigerate cake.
Sunday, June 7, 2009
1 lb. lean ground beef
1 cup chopped onions
3 cloves garlic, minced
1 can Italian-style stewed tomatoes, undrained
3 Tbsp. tomato paste
4 Tbsp. Zesty Italian Dressing
3/4 cup Grated Parmesan Cheese
COOK pasta as directed on package.
Meanwhile, brown meat with onions and garlic in large nonstick skillet. Stir in tomatoes, tomato paste and dressing. Bring to boil; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
DRAIN pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with cheese.
Tuesday, June 2, 2009
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Roll up with your favorite fillings. Best served hot.