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May 192015

                                                      Crock Pot Ravioli Casserole

Perfect with garlic bread...

Perfect with garlic bread…

Phew! The last half of May here in northern Florida has been like living in HELL or to put it more gently, it feels like August instead of May and wondering what summer will bring us! I think a trip to Alaska might be in store if it gets any worse, ha ha! Every Day here in the last few days has been hitting the upper ’90’s in the shade. Even the dog only goes out to do her thing, the cats are hibernating in the woods all day, the chickens only leave their coop in the morning and Kenny and I are getting our work done outside in the morning and then retreating to the A/C for relief.
So in other words, I will try to spare my oven as much as possible by using our crock pot and cooking on the grill whenever possible. This is one of the simplest and easiest recipes if you like ravioli and a great way to beat the heat if you’re in the same boat as we are. You can use all store bought ingredients if you like or substitute your own homemade spaghetti sauce as I did. I did cheat on the ravioli as our store had some on sale, the hamburger I used of course was home grown, OOPS I wish, I meant to say home ground and Husband made his version of garlic toast to slop up the extra sauce!

Crock Pot Ravioli Casserole
  • 1 lb ground beef
  • 26 oz jar spaghetti sauce or the equivalent of homemade sauce
  • 1 bag (24 oz) frozen or refrigerated ravioli, cheese or meat for that extra man thing!
  • ¾ cup of stale Italian bread torn into small pieces
  • 1 cup of grated mozzarella cheese or more if desired
  • ⅓ cup of grated Parmesan cheese
  1. Brown ground beef breaking up as it cooks; drain.
  2. Place about ⅓ of a cup of the spaghetti sauce into the bottom of your crock pot to cover and combine the beef with the remaining sauce.
  3. Place the ravioli atop the sauce and cover with the remaining sauce.
  4. Top with bread crumbs and sprinkle with the mozzarella and Parmesan cheeses.
  5. Cover and cook on LOW for 2-1/2 to 3 hours for the refrigerated ravioli and about 3 to 3-1/2 hours for the frozen, being careful not to overcook the pasta.

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Aug 202014

Steak And Egg Sandwich

A couple of days ago, I read on Yahoo somewhere, that sandwich wraps were on the outs and good old sandwiches on bread were making a comeback and the author of the article was quite happy! By the time I got back to the computer the article was nowhere to be found, at least not where I had seen it and I was disappointed because I wanted to read the whole thing. That’s what prompted me to share this tasty, quick sandwich that we put together the other night. I was thinking of a steak sandwich with sauteed onions and peppers and husband was leaning towards an egg sandwich so we decided to partner them up to satisfy both of our hunger pangs! Now I don’t want you to be too upset with me, as I do keep Steak-umms in the freezer for a quick sandwich and yes I know they’re not the healthiest thing to eat but we still enjoy them once in awhile! The only thing that surprised me that evening was that Kenny didn’t slap a slab of cheese on top of his. Oh wait, hold the press, he didn’t help that night so it was up to me and I forgot, oops. Next time though, I will put some on his and leave mine plain as usual. Plain Jane, yep that’s what I’ve been called more than once as mayo is not usually an option on my sandwiches although I like it, no ketchup on my burgers and no mustard on my hot dogs! I mean why cover up the taste of a good burger or hot dog with lots of extra stuff? I’m really not that bad as I do like some things on those two items, just not all the time!

Did ya notice? Kenny didn't cover it with catchup!

Did ya notice? Kenny didn’t cover it with ketchup!


Steak And Egg Sandwich
  • 1 Steak-umm per sandwich
  • Desired amount of peppers and onions sliced
  • 1-2 eggs, depending on how hungry and how big the bread is that you're using
  • Oops, cheese slice of your choice
  • 2 slices Italian bread, sliced about ¾-inch thick each
  • Butter
  1. Saute peppers and onions in a small amount of olive oil to desired crispness (well for husband and still crunchy for me).
  2. Cook Steak-umms per package instructions, keep warm (steaks might come out a little oily so blot with paper towels.
  3. Scramble egg or eggs to your taste (eggs can be cooked any way you like them) and when cooked, top with cheese to melt.
  4. Brush one side of of bread slices with a small amount of butter and fry on buttered side until golden brown.
  5. Top unbuttered side with egg, steak and top with onions and peppers; top with other slice of toasted bread and eat while they're hot!


Hope you enjoy our simple little sandwich………….

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