Ravioli and Sausage Bake

A few of my favorite things in life consists of Italian food..Raviolis is one of them.​ This is extremely easy to make and takes only a few minutes to prepare! I would say if you are in a hurry and want to make something hearty, Italian, and delicious, try this!

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Ravioli and Sausage Bake

Ravioli and Sausage Bake

Creamy ricotta filled raviolis come together with sweet Italian Sausage in this luscious bake. I guarantee you can't just have one bite of this!

Ingredients

1 lb of raviolis (I used ricotta filled Raviolis)

1 pack of Johnsonville Ground Mild Italian Sausage or just simply remove the casings

2 cloves of garlic; minced

1/2 yellow onion; diced

2 tsp olive oil

3 cups of marinara sauce (homemade is always best)

1 cup of shredded mozarella cheese

1/4 cup of parmesan cheese

Instructions

  1. Preheat oven to 350 degrees F. Bring a large pot of water to a boil; season with salt. Boil raviolis according to directions on package.
  2. In the meantime, bring a large frying pan or skillet to medium heat. Add olive oil, garlic, and onions. Let them sautee for about a minute, then add sausage. Continue to stir the sausage for about 5-7 minutes until it is completely cooked (not pink at all).
  3. Once the pasta is cooked, drain, and place back into pot. Add about half of the tomato sauce and stir until every single ravioi is covered in sauce. Now time to layer (almost like a lasagna)... In a baking dish, add a layer of sauce to the bottom, then a scoop of raviolis, then a large scoop of sausage, then a scoop of mozarrella cheese, parmesan cheese, and repeat until you are out of ingredients. Bake for about 20-25 minutes until the cheese is melted. Enjoy!
http://kathrynskitchenblog.com/2015/04/ravioli-and-sausage-bake/

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Baked Crab Rangoons

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They say you should never go to the grocery store hungry..because you just shouldn’t. Well I did one day and I passed by the refrigerated aisle that had wonton wrappers. I usally don’t ever crave wontons but that day I sure did. I also remembered that I had cream cheese in my fridge and that’s when I came up with creating this; simply by passing the seafood section where the crab is! I’ve only had crab rangoons a few times, and the few times I’ve had them they were delicious; but they were fried. I’m wanted to skip the frying part and bake them instead.  I didn’t really expect them to turn out as perfectly as they did but I am sure glad I gave it a try! Dunk these into soy sauce for the perfect bite!

Baked Crab Rangoons

Baked Crab Rangoons

These crunchy on the out-side, creamy on the inside crab wontons make the perfect appetizer! They are also quick and easy to make!

Ingredients

8 ounces of low-fat cream cheese

8 ounces of immitation crab meat; chopped

1 clove of garlic; minced

2 green onions; thinly sliced

1 Tbsp chives; thinly sliced

1 1/2 tsp sesame oil

1/2 tsp soy sauce

1 tsp Worcestershire sauce

Salt and Pepper to taste

2 eggs

24 2-inch won ton wrappers (rounded shaped)

Instructions

  1. Preheat oven to 400 degrees F. In a large mixing bow, mix together the cream cheese, crab meat, garlic, green onions, chives, sesame oil, soy sauce, worcesteshire sauce, and salt/pepper. Mix until everything is combined.
  2. Take about 1 Tablespoon of the crab filling and place onto the center of each wonton. Beat the eggs and then brush onto the edges of the wonton. Press together with your fingers until they are sealed. Take a fork and press on the edges.
  3. Place wontons onto a greased cookie sheet. Brush the tops of the wontons with the remaining egg wash (this will make them nice and golden). Bake for 12-15 minutes, or just until golden brown. Serve with soysauce and enjoy!
http://kathrynskitchenblog.com/2015/04/baked-crab-rangoons/

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Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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Crunchy Peanut Butter Chocolate Granola

IMG_4739Chocolate OatmealI am a granola freak. I love crunchy granola, chewy granola, granola bars, and granola that is spiced up with all kinds of yummy goodness. First off, chocolate + peanut butter= the perfect combination… ever! This granola is loaded with bursting chocolate and peanut butter flavors. There are also bits of chocolate chips that will make the granola still together for more chocolate flavor.

Crunchy Peanut Butter Chocolate Granola

Crunchy Peanut Butter Chocolate Granola

Sweet, crunchy, chocolate-yyyyy, nutty, and most importantly healthy indulgence is what makes this granola extra delicious. Enjoy as a snack, or sprinkle on your favorite yogurt!

Ingredients

3 cups of old-fashioned oats

3 Tbsp unsweetend cocoa powder

1/3 cup slightly chopped almonds (or peanuts)

3/4 cup crunch or creamy peanut butter

2/3 cup of honey

1/4 cup butter

1 tsp vanilla extract

1/4c-1 cup chocolate chips (quantity is up to your preference)

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, mix the oats, cocoa powder, and almonds until combined.
  2. In a microwavable bowl, melt the peanut butter, honey, and butter until combined. Stir until smooth then mix in vanilla extract. Pour over oats and and stir until oats are covered in the peanut butter mixture and are moist.
  3. Place in a cookie sheet lined with foil or a silpat mat and bake for 30 minutes, and flipping every 10 minutes. Once done, sprinkle in chocolate chips. Cool for about 20 minutes and enjoy!
http://kathrynskitchenblog.com/2015/04/crunchy-peanut-butter-chocolate-granola/

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‘Dunkaroo’ Funfetti Dip

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If you grew up in the 90’s and early 2000’s then you already know that Dunkaroo’s were the best snack ever! I remember eating these in my school lunches, after school snacks, and little play dates with friends. We were all obsessed with them–they were the best. They came in a little pack with cinnamon cookies and this deliciously sweet vanilla or chocolate frosting spinkle dip. You would rip the wrapper off and then you would dunk the cookies in the dip for the perfect treat…hence the name “dunkaroos”! You just couldn’t go wrong with this old favorite snack.

This light and fluffy dip is simply amaaazzzing. It literally tastes like Dunkaroo dip except–it is lighter and so much better because you can actually enjoy it without the guilt. The best part of this whole dip is…. it’s low-fat! Not to mention, it will bring back a TON of memories as a kid, it did for me at least. To make it extra special, I used another old favorite cookie: Barnum’s Animals Cookies/Crackers to dunk them in. You can also use cinnamon gram crackers, Nilla Wafers, Teddy Grahams, Sugar Cookies, or anything you would like!

Dunkaroo Funfetti Dip

Dunkaroo Funfetti Dip

Ingredients

1 box of Funfetti cake mix

1 8 oz tube of fat-free Cool Whip

1 cup plain fat-free yogurt

1/4-1/2 cup of sprinkles

Instructions

  1. 1. In a large mixing bowl, combine all ingredients and mix with a whisk or wooden spoon. Be sure to mix until there are no lumps in the mix. Place in a serving bowl and add more sprinkles to the top :). Serve with animal cookies, gram crackers, cookies, or whatever you are in the mood for! You can't go wrong with this dip! Enjoy!
http://kathrynskitchenblog.com/2015/04/3061/

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