Oyster Cracker Mix

Another yummy one from Leslie. Zach loves them. 

Oyster Cracker Mix

From: Leslie

2 pkgs oyster crackers
1 cup vegetable oil
1 pkg ranch dip mix
1/4 tsp dill
1/4 tsp garlic powder


mix all ingredients together, pour over crackers and toss to mix. 

Skinny Tortilla Soup

This recipe is from the Southeast Hospital Heart Healthy Cookbook. It is delicious. 

Skinny Tortilla Soup

1 can (16 oz.) fat free refried beans
1 can (16 oz) black beans, rinsed and drained
1 can (14 1/2 oz) reduced sodium chicken broth
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups reduced fat shredded cheddar cheese, divided
28 baked tortilla chips, divided


   In a large saucepan, combine beans, broth, corn, salsa, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese, cook and stir over low hear until melted. Crumble half of tortilla chips into soup bowls. Ladle soup over chips. Top each serving with 2 crumbled chips and sprinkle with remaining cheese. 


Serving Size- 1 cup
Yield- 7 servings
Calories- 290
Total Fat- 8 grams

Cheesy Corn Bake

I had this for the first time when Leslie made it for Thanksgiving dinner, and I immediately asked for the recipe, and that she make it for Christmas dinner. :-) So here is the recipe! It is even better than it sounds! I can't wait to make some more! Thanks Les! 

Cheesy Corn Bake

From Leslie

2 T butter
1/4 tsp garlic powder
3 cups milk
1/4 tsp pepper
3 oz. cream cheese
1 1/2 cups shredded sharp american cheese
30 oz corn
1 lb bacon
1/4 cup heavy cream
3 T flour


In a saucepan melt 2 T butter, add 1/4 tsp garlic powder, 1/4 tsp pepper. Add 3 cups milk, cook & stir over medium heat until thick and bubbly. 


Stir in 3 oz. cream cheese and 1 1/2 cup shredded sharp american cheese.


Cook on low until cheese melts. Add corn (30 oz.), 1 lb bacon, and 1/3 cup heavy cream. 


Bake in 2 qt. casserole dish at 350 for 45 minutes. 

Creamy Mashed Potatoes

This recipe is from my all time favorite cook- Pioneer Woman!! I have yet to fix one of her recipes and it not become a new favorite that I make over and over again. Her recipes are simple and delicious, so if you haven't checked out her blog or her show.. you are really missing out!! Now these mashed potatoes are good. But I have one issue with them. They taste just like my Mom's mashed potatoes.. only my Mom doesn't add *quite* that much butter.. close.. but not quite. And she doesn't add the heavy cream and the cream cheese. Also Mom's potatoes don't take 40 minutes to make. SO while these were delicious, I probably wouldn't make them like this again only because if I have a faster, easier, and a little healthier (I mean.. they are mashed potatoes.. not health food!) way to make them, then I am going to make them that way. That being said, if you don't have a good mashed potato recipe- this is a goooood one. Which reminds me, I really need to have Mom help me write down her recipe for mashed potatoes. It's simple but they always turn out perfectly delicious. As most things Mom makes do, of course! 

Creamy Mashed Potatoes

Pioneer Woman 

Ingredients

• 2 sticks butter, softened, plus more for pan
• 5 pounds russet or Yukon gold potatoes
• One 8-ounce package cream cheese, softened
• 1 cup heavy cream
• 1/2 to 1 teaspoon seasoned salt
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper

Directions

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish.

Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.

Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

Beef Stuffed Zucchini

I found this recipe on the Taste of Home website. I made it last night and it was even better than I thought it would be! Super easy, my favorite kind of recipe! I did add a little more to the mixture when I added the egg, bread crumbs, etc. to the meat- I also added a little italian seasoning and garlic salt. It seemed too plain without it? Plus I had plain bread crumbs, not seasoned so that made a difference too. Anyway- make it tonight- you will love it! It's basically like meatloaf but in a zucchini boat. :-) 

Beef Stuffed Zucchini

Taste of Home Website

4 medium zucchini

1 lb ground beef (or turkey)

½ cup chopped onion

1 egg

¾ cup marinara

¼ cup seasoned bread crumbs

¼ tsp salt

¼ tsp pepper

1 cup (4 oz) shredded monterey jack cheese, divided

additional marinara

Cut zucchini in half lengthwise, cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼ inch shells.

Place shells in an ungreased 3 qt. Microwave safe dish. Cover and microwave on high for 3 minutes or until crisp-tender, drain and set aside.

Meanwhile in a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Remove from heat, stir in egg, marinara sauce, bread crumbs, salt, pepper, and ½ cup cheese.

Spoon about ¼ cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until thermometer inserted into the filling reads 160 degrees and zucchini are tender. Serve with additional marinara sauce.

Grandma Rodgers's Chicken and Dumplins.

Yay! Finally I have a recipe from my Grandma Rodgers! Thank you Uncle Larry for sharing this one with me! I'm so excited! :-) 

Chicken and Dumplins

From: Grandma Rodgers (via Uncle Larry) 

Whole Chicken
Plain Flour
Yellow Food Coloring


Place whole chicken in large stock pot, cover with water and bring to a boil. Once water starts boiling, turn down and let simmer and cook for at least an hour, until chicken is cooked through. Once chicken is cooked dip some broth out of the top of the pot and let cool. Mix your chicken broth and plain flour to make dough. On a large flat surface sprinkle out some flour and roll out dough VERY thin. Let it sit and dry 4-5 hours. The dryer, the better. Then cut your dough into squares to make your dumplins. Take your chicken out of the broth, de-bone it, and return chicken to the broth. Bring the broth back up to a boil and start dropping your dumplins into the broth one at a time, slowly. After dumplins are all added in to the broth, add a few drops of yellow food coloring (Grandma thought this made it look richer) and salt and pepper to taste. Let cook until dumplins are cooked through and serve while hot! 


Story: Funny story Uncle Larry told me while giving me this recipe- Once Grandma called and asked him and Jo Ann to come eat dumplins. When they got there they opened the pot and it was red! Uncle Larry asked "WHAT is THAT!?" and her answer: "It's RED Chicken and Dumplins. I was out of Yellow food coloring so I added red. It tastes just as good, if you don't like it go back home!" hahahaha. 

Broccoli Cheddar Soup

This is from Food Network Magazine this past month. It was on the cover and just looked so delicious I had to try it. Who doesn't like Broccoli Cheddar soup? Well this one is even better because it sneaks it some other good veggies too. Served it with sliced french bread and it was so yummy. A GREAT fall soup. 

Broccoli Cheddar Soup

From: Food Network Magazine

2T extra virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups chicken broth
2 cups half and half
1 lb russet potatoes, peeled and chopped
1 lb sweet potatoes, peeled and chopped
1 bay leaf
kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1 1/3 cups shredded sharp cheddar cheese
croutons for topping, optional

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

Notes: When it says use a blender or immersion blender.. please do. I thought I would use my food processor and it went everywhere. LOL. I realized I had to do it in much smaller batches and it finally got done, but wow what a mess. 

Also- I used a tad more half and half and chicken broth so it didn't need to be thinned later with water, and it was a bit creamier. I suggest using a bit more cheese if you like a really cheesy flavor because it came out a tad bland without extra cheese. I think the next time I make it I will add more cheese, and maybe add some chopped green onion as well just for a little extra something to it. Overall great soup and I will be making it again soon! Yum! 

Breakfast Burritos

Trying to think of something a little different for dinner? Everyone likes breakfast for dinner once in a while, here is an easy way to have it a little easier! Make breakfast burritos! It's simple. Take your favorite breakfast foods and place them in a warmed tortilla shell, maybe add some shredded cheese, and enjoy! You can make them ahead of time and warm them in the oven, or place ingredients on the table and let everyone make their own. Here is how we make ours!


Scrambled eggs
Shredded Cheddar
Diced Onion
Diced Tomato
Diced Bell Pepper
Sausage patties cut in half
Tortilla shells


To make it even easier, get the pre-diced veggies in your produce section. We actually use a non-spicy pico mix from schnucks that is just delicious! Obviously the list of what you can add is endless. (peppers, fresh vegetables, different cheeses, salsa's, gravy, bacon, sausages...)

Mom's Meatloaf

This is a great recipe and best of all it is easy. Meatloaf gets a bad rap and I never understood why. Maybe it's because my Mom is a great cook and I never had "bad" meatloaf? So if you think you don't like it, try this recipe, it will change your mind! 

Meatloaf

From: Judy R

2 lbs. 80/20 ground beef
20 saltine crackers, crushed 
2 eggs
1/2 medium onion, chopped
1/2 cup ketchup (plus more for top)
1/2 cup milk
about 4 cheese slices
salt and pepper to taste
Preheat oven at 350. Mix all ingredients together well (easiest to do with your hands). Place in loaf pan and bake at 350 for about an hour, or until middle reaches 160 degrees. In last 5 minutes of cooking take out of oven, place slices of cheese across top to cover then "drizzle" ketchup across cheese. (do not cover entirely!) Put back in oven for remaining 5 minutes for cheese to melt. 
*Note* you don't HAVE to use a loaf pan if you do not have one. Mom has formed it into a loaf and placed it in the middle of a 9x13 pan lots of times and it is fine. It may cook faster if you do it this way so be sure to keep an eye on it. 
Also- I don't recommend using ground turkey in this case. It is the first recipe I have found that it wasn't as good with ground turkey. In most cases I think it actually tastes better with ground turkey, but when we did the meatloaf it wasn't great. 

Orange Marmalade Rolls

These are DELICIOUS. It doesn't have a strong orange taste. Just the perfect hint of orange. If you like Orange Marmalade, you will love these. If you don't.. you will love these. Trust me! Yum. These, of course, are a Pioneer Woman recipe! 

Orange Marmalade Rolls

By: Pioneer Woman 

Ingredients

FOR ROLLS:

1/2 whole Recipe Of "Cinnamon Roll Dough"

8 Tablespoons Orange Marmalade

1/2 cup Melted Butter

1 cup Brown Sugar

1/2 teaspoon Kosher Salt

ORANGE GLAZE:

2 pounds Powdered Sugar

6 Tablespoons Melted Butter

1/2 cup Milk

1/2 cup Orange Juice

1 dash Salt

Preparation Instructions

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.

Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.

Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.

Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).

While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.

Immediately drizzle orange glaze over the top. Serve warm or at room temperature.

NOTE: We could not find pans with straight sides, so we used regular pie pans. After the rolls baked we pinched the sides upward to make a lip around the pan and that made it easier to get some icing around the edges. 

This is how ours came out. We made both cinnamon rolls and orange marmalade rolls. They are both delicious! 

Cinnamon Rolls

I have seen this recipe on The Pioneer Woman Blog for a long time. I kept thinking they looked so delicious. But my fear of baking kept me from trying them. Well Mom and I were in a baking mood and we decided we were gonna make these no matter what! We are SO glad we did! They were really easy to make, and oh wow are they good. These are the best cinnamon rolls I have EVER had in my entire life. Not the best ones I've made, or the best home made.. the best EVER. So here is the recipe for Pioneer Woman's Cinnamon Rolls. There is also an Orange Marmalade version, which we also made and are also delicious! If you would like a better step by step with photos- please go check out her website! For that matter, you should go check it out anyway if you never have. It is amazing. Trust me!

Cinnamon Rolls

By: The Pioneer Woman

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages active dry yeast (0.25 ounce packets)

8 cups all-purpose flour (plus 1 cup extra, separated)

1 tsp (heaping) Baking Powder

1 tsp (scant) Baking Soda

1 T (heaping) Salt

Plenty of melted butter (as in 3 or 4 sticks..)

2 cups sugar

Generous sprinkling of cinnamon

Maple Frosting:

1 bag powdered sugar

2 tsp Maple Flavoring

½ cup milk

¼ cup melted butter

¼ cup brewed coffee

1/8 tsp salt

Mix the milk, oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir Mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda, and salt. Stir mixture together. (at this point you could cover the dough and put it in the fridge until you need it- overnight or even a day or 2, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down.)

When ready to prepare rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle ½ cup to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 T of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ inch to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 until light golden brown, about 15 to 18 minutes.

For the frosting mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting.

Note: My rolls don't work at 400 degrees anymore, I now bake them at 375 degrees.  

NOTE: We could not find pans with straight sides, so we used regular pie pans. After the rolls baked we pinched the sides upward to make a lip around the pan and that made it easier to get some icing around the edges. 

This is how ours came out. We made both cinnamon rolls and orange marmalade rolls. They are both delicious! 

Cinnamon cake- no photos

Ok. Finally. HERE IT IS! Mom's cinnamon cake recipe!! Oh yeah. 

Mom's Cinnamon Cake

From: Mom! (Judy R.) 

Before we start, I want to note that Mom gets her pudding mix and cake mix at Aldi for this. She says it doesn't come out the same if you don't... but I am sure it will be pretty darn good if you don't have an Aldi near you and get a different brand. 

1 box yellow cake mix

1 box instant vanilla pudding
1/2 cup sugar
2 T cinnamon
(plus whatever your cake mix calls for to make it....)


Preheat your oven to 350. 


Make your cake mix according to the directions. Then add the box of instant pudding powder. 


Pour mixture into 9x13 pan. 

In a small bowl mix your cinnamon and sugar, mixing well. 

Sprinkle your cinnamon sugar mixture onto the top of your cake batter, covering it evenly with a thick layer. 


Using a butter knife swirl the sugar mixture into the cake batter, going back and forth in all directions, several passes. The point is to swirl the sugar mixture into the cake and to the bottom without mixing it too well. You want it swirled- not mixed. 


Bake at 350 for 35-40 minutes. 


While cake cools SLIGHTLY (you want it warm, not hot and definitely not cool) make your glaze, and drizzle onto cake, spreading it evenly in a thin layer, while cake is WARM. You don't want a thick layer because the glaze is rich and will overpower the cake. 


Glaze: 


1 cup powdered sugar
1 1/2 T butter
1/2 tsp. vanilla extract
1/4 cup whole milk

Put all ingredients in a mixing bowl and mix until smooth. 

Drizzle over warm cake and spread evenly in a thin layer. (Note in the picture above- that's a tad too much! You want a thin layer!) 

Now enjoy!! It really is ridiculously good! 

Mom's Cinnamon Cake

Ok. Finally. HERE IT IS! Mom's cinnamon cake recipe!! Oh yeah. 

Mom's Cinnamon Cake

From: Mom! (Judy R.) 

Before we start, I want to note that Mom gets her pudding mix and cake mix at Aldi for this. She says it doesn't come out the same if you don't... but I am sure it will be pretty darn good if you don't have an Aldi near you and get a different brand. 

1 box yellow cake mix
1 box instant vanilla pudding
1/2 cup sugar
2 T cinnamon
(plus whatever your cake mix calls for to make it....)

Preheat your oven to 350. 


Make your cake mix according to the directions. Then add the box of instant pudding powder. 

Pour mixture into 9x13 pan. 

In a small bowl mix your cinnamon and sugar, mixing well. 

Sprinkle your cinnamon sugar mixture onto the top of your cake batter, covering it evenly in a thick layer. 

Using a butter knife swirl the sugar mixture into the cake batter, going back and forth in all directions, several passes. The point is to swirl the sugar mixture into the cake and to the bottom without mixing it too well. You want it swirled- not mixed.

Bake at 350 for 35-40 minutes. 


While cake cools SLIGHTLY (you want it warm, not hot and definitely not cool) make your glaze, and drizzle onto cake, spreading it evenly in a thin layer, while cake is WARM. You don't want a thick layer because the glaze is rich and will overpower the cake. 


Glaze: 


1 cup powdered sugar
1 1/2 T butter
1/2 tsp. vanilla extract
1/4 cup whole milk

Put all ingredients in a mixing bowl and mix until smooth. 

Drizzle over warm cake and spread evenly in a thin layer. (Note in the picture below- that's a tad too much! You want a thin layer!) 

Now enjoy!! It really is ridiculously good! 

Click HERE for the recipe without photos. 

Mom's Fried Green Tomatoes and Okra

There are no words for the gloriousness that is this dish. Oh. my. goodness. It is beyond good. Ever so often, especially in the summer, I start craving this and beg Mom to make it for me. Thankfully she has FINALLY written down the recipe so now I can make them myself! I cannot wait.  It is so unbelievably good. A little greasy.. but things that taste this good are NEVER good for you are they? Nope. Usually not. Make it before summer is over and finding green tomatoes becomes an impossibility. Wow. 

Fried Green Tomatoes and Okra

From: Mom (Judy R.) 

4 green tomatoes

4-6 cups of cut fresh okra (or bag of frozen, unbreaded okra- thawed)

1 to 1 ½ cups cornmeal (or unsweet cornmeal mix)

oil (or bacon grease if you have some)

salt and pepper to taste

Cut tomatoes into medium chunks, put into a large bowl and add okra, salt, pepper, and corn meal. Toss around to coat well, set aside. Pour oil (or grease) into large heavy skillet until it is at least ½ inch deep, and heat until hot. Add mixture, stirring as needed, and brown it. Turn the heat down to low and cover with lid. Stir often until all is tender. Serve while hot.

*note- You will need to add more oil (or grease) as you go because it uses up a lot.

Mom's Butter Parsley Potatoes

This is Mom's recipe for Butter Parsley Potatoes. SOO good. This is one of Jeff's favorite ways to have potatoes. She has made these for as long as I can remember. Yum. 

Butter Parsley Potatoes

From: Mom (Judy R.) 

8-10 potatoes of your choice

1 stick butter, chunked

3 T dried parsley flakes

salt and pepper to taste

Peel & wash potatoes, then cut them into medium size chunks. Put into a large pot and cover with water, bring to a boil. Once water starts to boil turn down to low and let them simmer for 15-20 minutes, or until fork tender. Drain well, place the potatoes back into the pot. Add butter, salt, pepper, and parsley. Allow butter to begin to melt; then mix with a large spoon, letting some of the potatoes mash slightly, and others to stay in chunks. Pour into a serving dish and serve while hot.

Christi's Chicken Broccoli Rice

This is a new recipe I made up tonight, based on part of an old recipe. Yes I know there was already a recipe posted on here for this, but every time it wasn't just "right" so I tried something different tonight and it came out perfect. So I am taking the old one down and posting this one in it's place. Jamie also has a recipe for this on the blog as well. ;-) 

Christi's Chicken Broccoli Rice

From: Me! 

3 boneless, skinless chicken breast; cubed

1 can cream of chicken soup

1 can cream of mushroom soup

3 cups minute rice

1 bag frozen broccoli

1 tsp parsley flakes

1 tsp basil flakes

1 tsp salt

1 tsp pepper

1 “shake” red pepper flakes

1 tsp onion powder

1 tsp garlic powder

1 tsp olive oil

water

preheat oven to 350

After cubing your chicken, place it in a pot and cover with water. Add olive oil to the water and all your seasonings. Boil until chicken is cooked through, about 30-45 minutes.

While chicken is cooking thaw broccoli in microwave, set aside.

Once chicken is cooked reserve 4-5 cups of the broth (depending on how creamy you want your rice- the more liquid the creamier it will be). Take out the chicken and set aside, pouring the reserved cups back into the pan. Now add your soups and bring back to a boil. Once broth is boiling remove from heat and add rice. Then add back in the cubed chicken and your thawed broccoli, salt and pepper again to taste if needed. Stir together and pour all into a 9x13 pan. Place in oven and bake at 350 for 45 minutes or until the rice is cooked.

You can add any seasoning you like to your broth to change the flavor to your tastes, and you can also add in your favorite cheese. Just add the cheese about 5-10 minutes before you are ready to take the casserole out of the oven.

Cheese Ravioli with Broccoli Cream Sauce

This is a recipe I found on a website... and now I can't find which one to credit it! Sorry! This really comes out a simple way to make an Alfredo Sauce without using butter, and then tossing it with cheese ravioli and broccoli. It is delicious. It was really quick to throw together, even easier than it looks. Enjoy! 

Cheese Ravioli with broccoli cream sauce

From: ???

Ingredients:

1/4 cup olive oil
4 garlic cloves, finely chopped
salt and pepper to taste
1/4 cup dried red pepper flakes
1 cup heavy cream
1 1/2 lb. fresh broccoli
3/4 cup grated Parmesan cheese
15 oz. package frozen cheese ravioli, cooked

Directions:

1. Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper.

2. Saute until garlic is lightly browned, 5-7 mins.

3. Add cream; cook 20 min. to thicken, stirring occasionally.

4. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside.

5. Add Parmesan cheese to sauce mixture, stir to blend.

6. Add broccoli to sauce and pour over ravioli.

Note: I used frozen broccoli, threw it in the microwave and heated it as I normally would and then tossed it with the sauce and poured over the prepared ravioli. It was yummy, and a little easier than cooking fresh broccoli if you are wanting to save time.