Crab & Rotini Salad.

Let me start by saying that you need to make this. It. Is. So. Delicious. I have been making it on a pretty regular basis for the last 6 months and I can't get enough!

If you are like me, you are enjoying a beautiful spring day! The perfect day to grill out. And this, pasta salad - the perfect addition to any cookout.

Crab & Rotini Salad

(Adapted from a recipe from my Aunt Janet)

1 pound rotini - cooked according to package directions

2 1/2 cups bottled light hidden valley ranch dressing

2/3 cup light miracle whip

1 teaspoon italian seasoning

1 package imitation crabmeat - cut into bite-sized chunks

1 small package of grape tomatoes - cut into half

1/4 cup chopped onions

Combine dressing, miracle whip, italian seasoning. Mix well. Stir in cooked rotini, crabmeat, tomatoes, and onion. Cover and chill.

Seriously. It's that simple!! And, if you want to add another flavor and some additional color you could add chunks of cheddar cheese. Tastes great either way!

Brown Bottom Banana Bars.

I've had some bananas browning on my counter top for a while. It had pretty much come to do or die time for them. I decided to do. And for that my husband thanks me. A moist banana bar with the added flavor of chocolate and toffee?! Yes, please!

Brown Bottom Banana Bars.

Try saying that 5 times fast!!!

(Adapted from Bunny's Warm Oven)

1/2 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

1 1/2 cups mashed bananas

1 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cocoa

1 cup chocolate chips

1 cup toffee bits

Cream the butter and sugar. Add egg, vanilla, and bananas. Stir in flour, baking powder and soda, and salt. Divide batter in half. Add cocoa to one of the halves. Spread that half in the bottom of a greased 9x13 pan. Top with remaining batter. Sprinkle with chocolate chips and toffee bits. Bake at 350 degrees for 30 minutes.

As you can gather from the recipe these bars are extremely easy to make. And they taste great! There are few things more delicious than chocolate with banana!

Stuffed Burgers.

My husband made a New Year's Resolution to grill out every month. Mind you we live in Wisconsin! It's been fabulous though! As the rest of the world starts thinking about their first spring grill let me tell you about stuffed burgers.

This is something my mom would make periodically.

Start by preparing a thin patty...top with onion and cheese...prepare a second thin patty and place on top of your onion and cheese. Ensure meat seals the goods together.

Grill as you normally would! So.Easy. So.Tasty.

Spinach & Artichoke Ravioli Lasagna.

Last week Gary created a homemade version of Applebee's Veggie Patch Pizza. When making it he did not realize that if you follow the recipe you end up with a bunch of extra spinach and artichoke dip. Don't get me wrong - the dip is amazing but we just couldn't sit and eat chips and dip for the rest of the week.

As I dreamed about what to do with this leftover spinach and artichoke dip my mind wandered to lasagna. After reviewing some different recipes I opted to trust my instinct and go with what I had been thinking about.

Spinach & Artichoke Dip

(Recipe from "Recipe Gold Mine")

1 (10 ounce) box of frozen spinach (thawed and chopped)

1 (14 ounce) can of artichoke hearts (drained & chopped)

1 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces prepared alfredo sauce

1 teaspoon minced garlic

4 ounces cream cheese (softened)

Combine all ingredients and set aside for use in lasagna.

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Spinach & Artichoke Ravioli Lasagna

(Recipe by Me)

Spinach & Artichoke Dip

2 packages frozen spinach stuffed ravioli (prepared according to package directions)

1 tomato (chopped)

2 cups sliced baby portabella mushrooms

1 cup mozzarella

Italian Seasoning

Spread a thin layer of spinach & artichoke dip on the bottom of a 9x13 pan. Next place a layer of ravioli. Top with a layer of spinach & artichoke dip, half the tomatoes, and about 1/3 of the mushrooms. Repeat with another layer of ravioli, dip, the rest of the tomatoes, and another 1/3 of mushrooms. Place a final layer of ravioli. Top with the remaining mushrooms and mozzarella cheese. Sprinkle with italian seasoning.

Bake in a 350 degree oven for about an hour or until heated through and the cheese begins to brown. Allow to sit for about 15 minutes before cutting and serving.

Nana's Old Fashioned Sugar Cut Outs.

Oh how I love sugar cookies! Growing up my mom made them for all the holidays - Christmas, Easter, Thanksgiving, Halloween, and Valentine's Day to name a few.

In fact, for our wedding we made sugar cookies to place at each seat. Two mini cookies and one big cookie. See!

I have the "family" recipe and have had it for some time, but could rarely get it just right. I may have conquered the recipe tonight (probably because I now have the directions and ingredients opposed to just the ingredients!).

I have the "family" recipe and have had it for some time, but could rarely get it just right. I may have conquered the recipe tonight (probably because I now have the directions and ingredients opposed to just the ingredients!).

Nana's Old Fashioned Sugar Cut Outs

3 cups flour

1 cup butter

1 cup sugar

1.5 teaspoons baking powder

1 egg

1 tablespoon vanilla

3 tablespoons cream (I needed 4 tablespoons to get the right consistency)

Cream flour and butter (yes, you read that right...add one cup of flour at a time...the two cups will combine while the last will leave the mixture crumbly). Add sugar and baking powder. In a separate bowl combine cream, vanilla, and slightly beaten egg. Add this to the flour/butter/sugar/baking powder mixture. Mix until well combined.

Roll out on floured surface and use cookie cutters to punch out shapes. Bake at 400 degrees for about 7 minutes or until edges are just slightly brown.

Cool and frost. Keep in a sealed container to maximize freshness. Enjoy!

Banana Berry Pound Cake.

I had some bananas sitting around that needed a home. They were past the days of eating with cereal or throwing in the blender for a smoothie.

Next best thing - baking! I took my standby banana bread recipe and turned it into a Banana Berry Pound Cake! Well, actually, two big loafs!

Banana Berry Pound Cake

2 sticks butter

2 1/2 cups sugar

3 eggs

1 - 16 oz. carton of sour cream

2 teaspoon baking soda

2 cups ripe mashed bananas

2 cups all purpose flour

1 cup whole wheat flour

2 teaspoons vanilla

1 teaspoon salt

2 cups frozen (or fresh) sliced strawberries

1 1/2 cups frozen (or fresh) blueberries

1 cup frozen (or fresh) raspberries

Cream butter and sugar. Add eggs, vanilla, mashed bananas, sour cream, and baking soda. Combine. Add flour and salt. Mix well. Fold in berries. Divide between two large loaf pans. Bake at 350 degrees for about 75 minutes - or until baked through.

Cool slightly and serve with vanilla ice cream! Or cool completely and serve as is. Store in the refrigerator!

New Look.

Welcome to the new look at Mom Taught Us! Stay tuned for new recipes this week!!