Recipe of the Week {Corn Dip}

Ingredients:

2 blocks of cream cheese

10oz can sweet corn

4oz can diced green chiles

2 diced roma tomatoes

1 diced red bell pepper

1 ranch mix packet

Directions:

Let cream cheese soften. Drain the can of corn. 

Mix everything together!

How easy is that?!

This recipe is delicious! Leigh Ann brought it over as a snack for the Steering Team meeting and we all loved it! 

Recipe of the Week {Ravioli Bake}

This is a recipe most of us have probably enjoyed at a MOPS meeting in the last few years. It's a tried and true recipe from one of our own, Amanda. I know it's one of my favorites and I love when she brings it to a meeting!

{Ravioli Bake}

Ingredients:

1 package (25 to 27oz) frozen cheese-filled ravioli

1 jar (26 to 28 oz) tomato sauce (any variety)
2 cups shredded mozzarella cheese
2 T grated Parmesan cheese

Directions:
Heat oven to 350 and spray bottom and sides of rectangular baking dish (13x9)

Spread 3/4 cup of pasta sauce in the baking dish and arrange half of the frozen ravioli in a single layer over sauce; top with half of the remaining pasta sauce and 1 cup of mozzarella cheese.

Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Bake covered for 40 minutes. Remove foil and bake uncovered 15-20 minutes or until bubbly.

Let stand 5-10 minutes before serving.

Options: You can also add ground beef, spinach, mushrooms, etc.

recipe from: Betty Crocker

Recipe of the Week {Classic Southern Tomato Pie}

If y'all have never had a southern tomato pie then you are missing out on one of the greatest summer treats! I say summer treat because it really is the best when you have beautiful red tomatoes fresh from the garden or farmers market.

There are many recipes out there for classic southern tomato pie but personally (as a southerner) I think keeping it simple is the best!

Do yourself a favor and try this recipe!

{I might just be eating a slice of tomato pie while I write this post.}

(So my recipe isn't from the blog pictured above BUT mine does look that delicious!)

Ingredients:

Frozen Pie Crust 

2-3 tomatoes

1 yellow/vidalia onion

2 cups of cheese (I use sharp cheddar & monterey jack)

1 cup of mayonnaise

salt

Directions: 

Cook pie crust according to package directions.

Slice tomatoes and place on paper towels and sprinkle salt on them to pull out some of the juice. (Don't worry, your tomato pie will still be very juicy!)

Slice onions very thin.

Mix cheese and mayonnaise.

After pie crust is cooked and cooled layer onions + tomatoes twice.

(I personally prefer to start layering with onions so I have tomatoes on top but you could also start with tomatoes and only do one layer of onion and then more tomatoes-- it will all be great!)

Spread the cheese and mayo mixture on top.

Bake at 350 degrees for 35-40 minutes until the cheese is melted and turning a lovely golden brown.

How easy is that? Enjoy!

Roasted Veggie and Black Bean Burrito

Here is the recipe I made last night for MOPS. What I like about this recipe is that you can make the vegetables ahead of time and then just put the burritos together 15 minutes before you are ready to eat. Other notes, I did not use cilantro nor did I spray the pan (mostly because I forgot). I've also made this with flour tortillas, however it is much better with the wheat.

This recipe is brought to you by...tastykitchen.com


Ingredients:

• 2 whole Sweet Potatoes, Peeled And Cubed Small
• 2 whole Jalapenos Diced
• 1 whole Red Pepper, Diced Small
• 1 whole Red Onion, Diced Small
• 2 teaspoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 pinch Salt And Pepper
• 1 can Black Beans, Rinsed And Drained (15 Ounce Can)
• ½ cups Fresh Cilantro, Chopped
• 2 teaspoons Fresh Lime Juice
• 2 cups Shredded Cheddar
• 1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

Instructions:


In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Makes about 6 burritos.

Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!