First of all, I have no idea who Wendy is. I just wanted to get that out there. This is, by no means, an original recipe of mine, but it’s really, really, REALLY yummy, and I wanted to share it. I first encountered this bit of comfort food heaven at a party next door a year or so ago. I asked my neighbor for the recipe, but never got around to making it until tonight. Silly me!
The original recipe was for 1/3 this amount, but tripled, it fits perfectly in a 9×13 casserole dish. That said, I will take credit for the math involved in figuring out the proportions. And if you know me at all, you know that was a major effort.
Warning: This is not a “light” dish!
- 1 1-pound box uncooked elbow macaroni
- 1 tablespoon butter
- 1 ½ sticks butter, divided
- ¾ cup all purpose flour
- 4 ½ cups milk
- 3 cups shredded sharp cheddar cheese
- 6 ounces Velveeta, cubed
- 1 ½ teaspoon salt
- ¾ teaspoon pepper
- 1 sleeve of crushed Ritz crackers
- Cook macaroni according to package directions & drain.
- Place drained macaroni in greased baking dish & set aside.
- In a large saucepan/pot, melt 1 ½ sticks of butter over medium heat.
- Stir in flour until smooth.
- Gradually add milk.
- Bring mixture to a boil.
- Cook and stir for 2 minutes, then reduce heat.
- Stir in cheeses, salt and pepper until cheese is melted.
- Pour over macaroni & mix well.
- Melt the remaining butter and combine with the crushed Ritz crackers. Sprinkle over casserole.
- Bake uncovered at 375° for 30 minutes.
Makes 12 servings.
This morning, feeling like doo doo from a cold or allergies (the jury’s still out on that one), I was dreading coming up with a dinner idea for tonight. I did not feel like planning or cooking. Then, I remembered the crock pot. And my total dump it all in ravioli recipe. Angels began to sing. The heavens opened (literally – it was raining). I had dinner all planned. But, did I really feel like eating all that cheesiness? Eh, who cares! I could could without cooking, and that’s all that mattered.
I don’t know why I haven’t blogged this one before. Maybe because it’s not my own recipe? But, I couldn’t, for the life of me, tell you where I found it. But, I hope you will find it – delicious. I know we will – in about two hours.
- 25 oz. bag ravioli
- 24 oz. jar pasta sauce
- 8 oz. can tomato sauce
- 1 cup water
- Italian spices
- 3 cup shredded mozzarella cheese
- Pour about half of the pasta sauce in the bottom of a large (6 qt. or so) crockpot.
- Add frozen ravioli.
- Pour additional pasta sauce, tomato sauce, and water over ravioli (I usually pour the pasta sauce on first and then shake together the remaining tomato sauce and water in the empty pasta sauce jar to mix them).
- Sprinkle Italian seasonings over sauces.
- Sprinkle cheese on top.
- Cook in crockpot on low for 4 hours or high 2 hours.
Serve with garlic bread.
This is my grandmother’s recipe for pumpkin bread. I’ve always loved it, and a few years back I finally asked my aunt for the recipe. A Facebook friend recently posted that she was looking for a pumpkin muffin recipe, so I decided to share this. In my opinion, this one works great. Make it as a loaf, cupcakes (just top with icing), or muffins (no icing).
- 1 cup Libby’s Pumpkin
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 2 cups white sugar
- 1 cups light brown sugar
- 1 tsp cinnamon
- 1 tsp salt
- ½ tblsp baking powder
- 2 tsp baking soda
- 1 tsp ground cloves
- 3 cups flour
- Preheat oven to 350.
- Mix pumpkin, eggs, oil, and water in an electric mixer.
- Add the remaining ingredients and mix well.
- Pour into loaf (or muffin) pan and bake at 350 for 1 ¼ hours, then test with a toothpick to see if it’s done. For cupcakes/muffins start testing after about 20 minutes.