1 c. sugar 2 c. milk 1 tsp. vanilla Beat all together well and then…
More freezer cooking
As I make these, I will post pictures.
-Cheesy Chicken Lasagna (picture and recipe can be found by scrolling down)
-Easy Cheese Chicken
Chicken, cooked and shredded (or cubed)
Italian dressing mix
2 cans cream chicken
2 cans cream mushroom
2 cans cheddar cheese soup
16 oz. sour cream
Mix and cook at 350 for 35-40
-Monterey Green Beans
1/2 c. onions
3 T. butter
2 cans green beans, drained
1 can mushrooms
1/2 tsp. lemon pepper
1/2 c. monterey jack cheese
Saute onions in butter until tender. Add beans, mushrooms, lemon pepper and seasoning. Cover and cook over medium heat for 5 minutes. Sprinkle with cheese. Cover till melted.
-Easy Potato Side
1/4 c. butter
1/2 c. bread crumbs (plain or italian style)
Cut potatoes into chunks. Boil in water till tender. Drain potatoes, add to baking dish. Sprinkle with seasoning, drizzle with butter. Top with bread crumbs and parsley, toss before serving.
- Oil, for frying ravioli
- 1 (9-ounce) package frozen 4-cheese ravioli
- 2 cups ground pecans
- 3/4 cup grated parmesan
- 1/4 cup milk
- 1 large egg, lightly beaten
- Marinara Cream Sauce, recipe follows
Pour oil to a depth of 1/2-inch in a skillet.
Bring water to a boil over high heat and cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. Combine pecans and cheese in a shallow dish. Whisk together milk, egg, salt and pepper in a separate bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
1 1/2 cups spaghetti sauce
1/2 cup heavy whipping cream
In a large pan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Will post more, tomorrow….I’m tired 🙂