A simple shortcut meal with the same great taste!
1 pound ground beef
1 tablespoon chopped garlic
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 (24 oz) jars prepared pasta sauce
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 (25 oz) pkg. frozen cheese ravioli
2 cups shredded mozzarella cheese
Heat a large skillet over medium-high heat. Cook and stir beef, garlic, garlic powder, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir pasta sauce, Italian seasoning, basil, and oregano into ground beef mixture.
Ladle a generous layer of meat sauce into the bottom of a slow cooker; add a layer of ravioli. Ladle another layer of meat sauce over ravioli layer; alternate with remaining ravioli and meat sauce until all ingredients are used.
Cook on Low for 3 to 5 hours. Sprinkle ravioli mixture with mozzarella cheese and continue cooking until cheese is melted, 45 minutes to 1 hour more. *
A flavorful spinach dip for an afterschool snack or double the
recipe to feed a crowd.
1 cup mayonnaise
1 (16 oz) container sour cream
1 (1.8 oz) package dry leek soup mix
1 (4 oz) can water chestnuts, drained and chopped
1/2 (10 oz) package frozen chopped spinach, thawed & drained (or 1 cup fresh spinach)
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
For serving, you have several options: pita chips, slice a French baguette or remove top and interior of sourdough bread round. Fill with the dip and tear removed bread chunks into pieces for dipping.
1 pound unsalted butter
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces good quality semi-sweet chocolate, chopped
3/4 cup chopped toasted blanched almonds
Line the bottom and sides of a 10-inch x 15-inch baking sheet with parchment paper.
In a large cast iron skillet, melt the butter over medium-high heat. As the butter melts, stir in the sugar and salt. Continue stirring rapidly with a wooden spoon, keeping the sides of pan clean by brushing occasionally with a wet pastry brush. The mixture should bubble as you stir. Cook until the mixture turns a deep auburn brown and registers 300°F on a candy thermometer, taking care not to burn it. Remove from the heat and stir in the vanilla.
Pour the mixture onto the lined baking sheet. Allow it to cool slightly, about 5 minutes, then sprinkle the mixture with the chocolate. When the chocolate looks glossy, spread it with an offset cake spatula, and sprinkle with the nuts. Gently press the nuts into the chocolate.
Cool completely (at least 6 hours) then break the toffee into chunks.
2 acorn squash
1 stick butter
1/2 cup brown sugar (firmly packed)
2 tablespoons minced fresh rosemary
1/4 teaspoon chili powder
Preheat the oven to 400 degrees.
Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside. Cut each half into 4 equal wedges, and then place the wedges, skin-side down, in a baking dish. Sprinkle lightly with salt.
Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Smear the paste all over the squash.
Roast in the oven for 20 minutes. Then baste with the butter mixture from the bottom of the pan and return to the oven for another 20 minutes.
Serve in the baking dish, drizzling more sauce at the end.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. v
As we begin to wrap up the summer season with our hottest month, it is important to make sure that we all stay extra cool and hydrated. Keeping our body temperatures down is absolutely necessary to ensure that we don’t overheat, which can lead to lots of health issues, both treatable and fatal. And while we are taking extra precautions for our own health, we should also pay special attention to our furry family members. Not only is the heat dangerous, but the humidity can also lead to issues. Taking your pet’s temperature, especially on those extra humid days, will help monitor any health needs.
Like anything, always keep common sense at hand. Don’t leave your pets in a car while you run errands. It doesn’t really matter how long you’re gone. A typical summer day of 85 degrees can raise the temperature inside a car to 102 degrees in 10 MINUTES. Imagine how hot it gets if you leave for a half hour! Just leave your furry buddy at home.
If you’re used to taking your dog out for exercise in the afternoon, you might want to reschedule that fun to a much cooler part of the day. In addition to your typical overheating, pets with white-colored ears are prone to skin cancer, and short-nosed pets have difficulty breathing. So on those extra hot and/or humid days, take them out early in the morning or as the sun begins to set. If they’re just hanging out in the yard, provide them with plenty of shade and water. You can even soak in cold water a vest or mat to lie on.
But who are we kidding? If there’s one thing that will beat the heat, it’s ice cream. And while there are plenty of store brand varieties, there are also tons of DIY recipes you can make at home. You know what flavor your furry buddy likes, why not take a stab at it?
It’s important to take care of ourselves and our loved ones on these extra hot days. Heat stroke is something that affects EVERYBODY and our pets can’t let you know when it’s coming on. So make sure you look after everyone involved. Happy August…be safe!
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