Annette's Pasta Salad

Pasta Salad

1 pkg small shell noodles (you could also use salad noodles)
1 lg cucumber
2 tomatoes
1 can sliced olives
3 green onions
1 can tuna
Miracle whip

Boil noodles in salt water. Let noodles cool and add remaining ingredients. Add salt and pepper to taste.

Cheese Filled Jumbo Shells

Cheese Filled Jumbo Shells Recipe

1¼ hours | 15 min prep

SERVES 10 -12

• 1 (12 ounce) package jumbo pasta shells
• 4 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
  
• 3/4 cup parmesan cheese, grated
• 3 eggs
• 1 tablespoon fresh parsley, chopped
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups spaghetti sauce

1. Cook pasta according to package directions.
2. Combine cheeses, eggs, parsley, oregano, salt and pepper.
3. Fill each pasta shell with about 2 tablespoons of the cheese mixture.
4. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
5. Place pasta in the pan; cover with remaining sauce.
6. Sprinkle with additional Parmesan cheese, if desired.
7. Cover with aluminum foil.
8. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

Crockpot Ravioli Casserole



1 10 ounce package frozen, chopped spinach

1 8 ounce package rotini noodles
1 pound hamburger

1/2 pound Italian sausage

1 onion, finely chopped
2 tablespoons oil

2 8 ounce cans tomato sauce

1 teaspoon salt
1 teaspoon oregano

1/2 cup Parmesan
1 cup shredded Monterey Jack cheese

3 green onions,

chopped, Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crockpot on high after buttering bottom and sides.

Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

You can play quite a bit with this recipe. I didn't have rotini noodles, I usually like to use bowtie pasta, but didn't have those either, so I used shells. It still turned out great!!

You can make a double batch of this and put one batch in a big ziplock and put it into the freezer for a quick meal in a pinch. Don't cook the noodles all the way when doing this.
I am really into freezer meals lately. It's just as easy to double something and freeze it. Then it really comes in handy some days.

Irish Cream Cake

BAILEY'S IRISH CREAM CAKE

1 c. nuts 1 pkg. yellow cake mix 1 (3 oz.) pkg. Jello instant vanilla pudding 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. Bailey's Irish Cream Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides. GLAZE: 1 stick butter 1/4 c. water 1 c. sugar 1/2 c. Bailey's Irish Cream Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup. OK, this is the original recipe. I will now tell you how Keith changes it up. He doesn't use nuts at all. He puts about a 1/4 cup of c. chips on the bottom of the bunt pan. He pours 1/2 the batter in and then pours about a 1/2 cup of chocolate chips on top, then pours the rest of the batter in. He uses Irish Cream flavoring. It can be hard to find, you may have to use whatever flavoring you can find. He still uses the pudding even if his cake mix has pudding in it already. Real butter makes this cake irresistable. And when he "pricks" the cake he actually uses a skewer and pokes holes all the way through the cake. One final note, no matter how you make this cake it will never turn out tasting as good as when Keith does it, I don't know why, but that is how it ALWAYS happens to me!!

Snicker Rice Krispy Treats

LeeAnnie, here is the recipe you wanted. I think when we made them we thought that the needed more peanut butter... I am sure that won't break your little heart!!!

1/4 cup butter
1 (10 oz) pkg. marshmellows
1/4 cups peanut butter
5 1/2 cups rice krispies
1 (12 oz) Snickers Mini's cut into quarters
1/4 cup chocolate chips

In large saucepan, melt better over medium low heat. Add marshmellows; cook, stirring constantly until melted. Remove from heat. Stir in peanut butter.

Add rice krispies; stir to evenly coat. Lightly press half of mixture into sprayed or buttered 8x8 inch pan. Sprinkle and lightly press down Snickers pieces. Top with remaining rice krispy mixture and press down.

Melt chocolate chips in microwave. Drizzle over bars. Cool for 30 minutes; cut into 16 bars.