This turned out really good! Though next time I am just going to mix the cream cheese, Swiss and Mozzarella cheeses all together and then spread it over the noodles to get better coverage. I might also add just a little water to the meat mixture too. I did not have Italian sausage so I just used ground pork and added some extra Italian seasoning. Very very yummy!

I don’t know too many people who don’t love pizza. There are tons of great recipes out there. It has taken me 6 years to find the right pizza that my family loves. Pizza is my husbands favorite food so that was not an easy task. Both my kids eat it well too so its a keeper. I make the dough in the bread machine but it could easily be done with out one. Just mix it all together and let it rise.

Source: Abs Kitchen

Prep Time: 10 minutes Rise Time: 1 hour Cook Time: 20-30 minutes

• 1-1/4 cups water(75-85 degrees F)
• 3 Tbsp. olive or vegetable oil
• 1 tsp salt
• 4 cups flour
• 2 heaping tsp sugar
• 1 heaping tsp baking powder
• 1/4 heaping tsp garlic powder
• 1/4 heaping tsp onion powder
• 2-1/4 tsp breadmaker yeast(1 packet)
• 2 tbsp cornmeal

Add all ingredients except cornmeal into the bread machine in the order given. Set to dough setting and start. I always watch my bread machine while it mixes to make sure the dough turns out okay. Sometimes I have to add a little water or flour.

Turn your oven on to 450 degree’s. Once the dough is done punch it down. This dough makes 2 good size pizza’s. Divide it in half sprinkle the pizza pan with cornmeal and a little flour. Roll dough out onto pizza pan. If you want let the dough rise again for 5-10 minutes. Put a small layer of pizza sauce on the dough and bake for 7 minutes. Add the rest of the sauce to the pizza’s and all your favorite toppings. Return to oven and bake for 20-30 minutes. If you bake both pizza’s at the same time like I do set your timer to 10 minutes and switch the pizza’s every 10 minutes. I keep one rack in the mild position and the other rack one lower. Remove pizza’s when the top is golden brown and cheese is nice and bubbly. Let sit for 3-5 minutes and then cut with a pizza cutter and enjoy.

Yields: 2 15 inch pizza’s

The crust comes out perfect this way. Cooking it first and hot is the key I have found. This gets it nice and crisp with out over cooking your toppings.

First off I know I have slowed to a snails pace with posting recipes. The month of June has been busy and I admit to not trying a lot of new recipes the last few months. When the weather gets nice I want to be outside not in the kitchen. I have tried a few new recipes but some of them I feel need some tweaking before I put them up here.

Spaghetti is  a favorite in my family. I have posted a few recipes that have gone over pretty well before. I have been trying to make my own sauce but so far have not found one we all like. So I have take a break and have been using store bought sauce. I have though been tweaking that and have come up with a recipe I am happy with and wanted to share. My husband puts his nose up at this because he likes his sauce plain and I like it with some added veggies. The kids like this though so I told him to pick them out then! :p

Source: Abs Kitchen

Prep Time: 10 minutes Cook Time: 30 minutes to a few hours

• 1lb ground hamburger
• 1 small to medium onion diced
• 1 medium green pepper diced
• 3 or 4 fresh mushrooms sliced or diced
• 1 67oz jar of Prego traditional Italian sauce
• Red pepper flakes to taste
• Hot cooked Spaghetti noodles

Brown the ground hamburger with the onion, green pepper and mushrooms. I also add a few shakes of the red pepper flakes as well. Drain off fat. Add Prego sauce and more red pepper flakes(I like my spaghetti with a little bite) if you like. Bring to a boil. Reduce to a simmer and let cook for at least 30 minutes. I  tend to let it simmer for a few hours. Serve over hot spaghetti noodles.

Yields: 6-8 servings

Its very simple but I love adding the extra veggies. I add the red pepper flakes to give it a nice little bite. You can play around with it and add as much or as little of the veggies and red pepper flakes as you would like. I also like to let it simmer all afternoon because I think the flavor is a bit better but I have also only cooked it for about 30 minutes and its still comes out great. You can of course use any spaghetti sauce you want but we really like the Prego flavor.

My husband likes ravioli so I have been trying some different recipes and this one is a keeper. Its quite simple to put together and is on the table in less then a hour which is always a plus!

Source: Adapted from Taste of Home Quick Cooking 2010 cookbook

Prep Time: 25 min. Cook time: 35 min. + standing

• 1- 1/2 packages(25 oz) frozen cheese or meat ravioli
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 cups milk
• 1/4 cup white wine or vegetable broth
• 1/2 cup minced fresh basil or 1 tbsp dried
• 1 cup shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 3/4 cup grated Parmesan cheese, divided
• 2-1/2 cups marinara or spaghetti sauce

Cook the cheese ravioli according to package directions. Meanwhile, in a large saucepan, melt the butter. Stir in the flour, salt and nutmeg until smooth; gradually add the milk and wine. Bring to a boil; cook and stir for 1 minute or until thickened, Remove from heat. Stir in basil and mozzarella cheese and 1/4 cup Parmesan cheese.

Drain the ravioli; toss with the sauce mixture. Transfer to a greased 13-in x 9-in. baking dish. Top with 1 cup cheddar cheese and marinara sauce; sprinkle with the remaining cheeses. Cover and bake at 375 fir 30 minutes. Uncover; bake 5-10 minues longer or until bubbly. Let stand 10-15 minutes before serving.

Yields: 8 servings.

I am definitely going to make this again. Another recipe that goes good with a salad and some bread or bread sticks.