Tuesday, March 1, 2011

2 More Recipes

Ok, I've been inboxing these recipes out on Facebook a lot lately so I figured it was time to go ahead and post them. 
They were both super yummy and EASY (which is my goal these days). 

Velveeta Egg and Veggie Bake

What You Need

1 cup each sliced fresh mushrooms and chopped broccoli
1   ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
5 eggs
1/3 cup  MIRACLE WHIP Dressing
1/3 cup milk
6 oz.  VELVEETA Pasteurized Prepared Cheese Product, cut into 1/4-inch cubes
4 green onions, sliced

Make It

HEAT oven to 375°F.
COOK mushrooms and broccoli in skillet sprayed with cooking spray on medium heat 8 to 10 min. or until crisp-tender, stirring occasionally. Remove from heat; set aside.
LINE 2-qt. casserole or 9-inch pie plate with crust; fold over and crimp edge. Beat eggs, dressing and milk in medium bowl with whisk until well blended. Stir in cooked vegetables, VELVEETA and onions; pour into crust.
BAKE 40 min. or until center is set and top is golden brown. Let stand 10 min. before serving.

Weeknight Ravioli Bake

What You Need

1 jar (26 oz.) spaghetti sauce
1 can  (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
2 pkg.  (1 lb. each) frozen cheese frozen cheese ravioli
1 pkg. (8 oz.) Shredded Italian Cheese
2 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF.
MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.
LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

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