Cheesy Chicken Pot Pie

(photo courtesy of kraftfoods.com)

3 cups chopped cooked chicken (you could also use turkey)

1 pkg. frozen vegetable blend

1/2 lb. Velveeta cheese, cut into small cubes

1 can cream of chicken soup

1 can refrigerated crescent rolls

HEAT oven to 375

COMBINE first 4 ingredients in 13x9-inch baking dish

UNROLL dough; place over chicken mixture.

BAKE 20-25 min. or until crust is golden brown.

Weeknight Ravioli Bake

(Photo courtesy of kraftfoods.com)

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 lb. frozen cheese ravioli

7 oz. Mozzarella cheese

2 Tbsp. grated Parmesan cheese

HEAT oven to 400

MIX spaghetti sauce and tomatoes; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce mixture.  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.  Spring with Parmesan.  Let stand 10 min.  

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 container (15 oz) ricotta cheese
2 cups shredded Italian cheese (I used the pizza blend)
1 Tbsp. Italian seasoning
1 jar spaghetti sauce
16 lasagna noodles, cooked (I used 11 and then ran out of cheese mixture)
1/4 cup grated Parmesan cheese

HEAT oven to 375

MIX first 5 ingredients until well blended

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

I actually made this last night, popped it out of the fridge today after work and cooked it! It was great!

Pumpkin Cream Cupcakes

It's been a while since I have blogged so I thought I would jump back into it with a good fall recipe!

1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffing cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.