Broccoli Salad

This recipe sounds totally weird, but it is soooooo good!

Ingredients:

1 large bag of fresh broccoli, trimmed and cut into bite size florets. The Sam's club bag is perfect.
4 Roma tomatoes diced.
1 large sweet red onion, diced red onions.
1 pound of raisins
1 cup crumbled bacon...the hormel already cooked is he way to go.
4 cups shredded cheddar cheese

Sauce: (mix seperately)
1 1/2 cups mayo
About 1/8 cup of Apple Cider Vinegar---measure this to your taste.
1/8 cup sugar --measure this to your taste as well.


Mix the salad with the dressing and let it refridgerate for at least 2 hours prior to serving. If you make it the night befoer it might be soggy---so I'd wait until that morning. :)

The Mama and Papa's Chili.

So easy...really. The worst part is chopping the onions. :)

Ingredients:

3 lbs ground beef, the leanest you can find.
1 Large can tomato juice
1 Small can tomato sauce
3 Tablespoons chili powder
1 Large onion (chopped)
½ cup vinegar (white)
2 cans Bush's chili beans
2 cans light kidney beans
2 cans tomatoes (diced)
1 pack taco seasoning mix
1 can diced green chilies if you're feeling extra spicy.

Brown ground beef and onion drain fat.
Combine all of the remaining ingredients.
Let simmer for at least an hour, stirring occasionally.

Thats it. We love this with sour cream and crushed tortilla chips. Delish and also great to freeze for later.

Cheese Ravioli with Tomato Cream Sauce

This recipe with serves 12 with pretty hefty servings. This is my mom's recipe and it is delish and did I mention super-duper easy!!

Ingredients:

· 3 jars alfredo sauce
· 2 cans tomatoes with olive oil and garlic already included (or with italian seasoning)
· Parsley
· Shredded Parmesan or Assiagio cheese
· 2 bags ravioli (small square kind of ravioli)

1. Combine the sauce and the tomatoes. Simmer on low heat until heated through. Be careful it sticks and scorches easily.

2. Follow the directions for cooking the frozen ravioli. It only takes a few minutes to cook after you drop it into the boiling water. The ravioli will float to the top when it is ready.

3. After you get the ravioli out of the pot, you need to add some sauce very soon. It will get sticky...really fast. Just add some sauce to wet it down and keep it from sticking together.

4. When you are ready to make the pans of the ravioli, start with sauce on the bottom, then some ravioli, (You may have to separate the ravioli with your hands if it has stuck together.) then some cheese and a little parsley, then more sauce, then more ravioli, then more cheese and parsley… 3 layers of ravioli is perfect.

5. Top it off with parsley and cheese.

6. Cover and bake for about 30 minutes at 350 degrees, then uncover to brown the top (about 5 minutes)

7. When scooping out onto the plates, garnish with the cheese and the parsley again.

8. EAT!!! :)