Vegetarian Baked Ravioli

Vegetarian Baked Ravioli

1 bag cheese ravioli, cooked al dente

1 onion chopped

1 can mushrooms

1 can diced tomatoes

2 cups spinach

garlic, salt, pepper, and parsley to taste

2 cups shredded mozzarella cheese

1/3 cup parmesan cheese

1. Preheat oven to 425

2. Saute onion, mushrooms, tomatoes, spinach and seasonings until onions are translucent.

3. Mix cooked ravioli and vegetables and pour into a 9 x 12 pan.

4. Top with cheeses.

5. Baked covered for 25 minutes.

6. Broil uncovered for 2 minutes or until cheese starts to brown.

Easy Strawberry and Blueberry Dessert

An easy strawberry and blueberry dessert recipe with raspberry sherbet and a yogurt or whipped cream topping. A red white and blue dessert recipe, perfect for the 4th of July.

Ingredients:

• 2 cups fresh strawberries
• 1 to 2 cups blueberries
• 1 to 2 teaspoon sugar, or to taste, optional
• 4 small scoops raspberry or strawberry sherbet
• 1/2 to 1 cup yogurt, vanilla or Boston Cream Pie, or Whipped Topping

Preparation:

Wash berries; hull and slice strawberries. Toss berries with a little sugar, if desired. In a dessert dish, brandy snifter, or other glass, put a scoop of sherbet. Spoon strawberries and blueberries over the sherbet, then top with a few tablespoons of yogurt or whipped topping. Repeat to make 4 to 6 servings. An easy and beautiful dessert for the 4th or any summer get-together.

Monkey Bread

 

1/2  cup granulated sugar                                       

1 teaspoon cinnamon

2 cans refrigerated buttermilk biscuits                                       

1/2 cup chopped walnuts, if desired                                       

1/2 cup raisins, if desired                                       

1 cup firmly packed brown sugar                                   

3/4 cup butter or margarine, melted                                       

Directions

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Crockpot Beef Stroganoff

Ingredients:
1 lb ground beef
1/2 tsp. Garlic Powder
Pinch of Salt and Pepper
1 can Cream of Mushroom Soup
1 cup of milk
2 tbs of butter
1/2 block of Velveeta Cheese cubed
4 oz of Philadelphia Cream Cheese
10 oz. of cooked Bowtie Pasta

Directions: Brown 1lb Ground Beef with Salt Pepper and Garlic Powder to taste. Drain grease and add to CrockPot. Stir in 1 can of Cream of Mushroom soup, 1 cup of milk and 2 tbs of butter mix til smooth. Then add 1/2 block of Velveeta cubed to CrockPot and simmer on low for 6-8 hours. (you can add more milk or sour cream if too thick)Before serving mix in 3 oz. cubed Cream Cheese and 10 oz. cooked Bowtie Pasta.

Garlicky Oniony Whole Wheat Bread Sticks

1 pkg dry yeast
1 1/2 cup warm water
2 cup whole wheat flour
2 cup white flour
4 tbs softened butter
2 tbs sugar
1/2 tbs salt
1 tbs garlic powder
1 pkg onion soup mix

Place 1/4 cup warm water into mixer bowl. Add yeast and let sit 5 minutes. Add all other ingredients and mix with the bread paddle attachment until sticky dough forms. Continue mixing until dough cleans the side of the bowl.

Divide dough into 16 pieces. Roll each piece into 6 inch logs. Place on a greased cookie sheet, leaving room to rise in between. Cover and rise in a warm place for 45 minutes.

Preheat the oven to 400. Brush the breadsticks with melted butter. Bake until golden brown for about 15 minutes.

Merry Christmas!

Hope you all have a wonderful day full of good food and friendship!

Christmas Stollen

 

 

Ingredients

For the Fruit:

• 1 cup mixed candied fruit
• 1 cup raisins
• 3 tablespoons dark rum or orange juice

For the Sponge:

• 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
• 1/4 cup warm water (about 110 degrees F)
• 2/3 cup milk
• 1 teaspoon honey
• 1 cup unbleached all-purpose flour

For the Dough:

• 1/3 cup honey
• 1 large egg,  beaten
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/2 cup chopped almonds, toasted
• 3 to 4 cups unbleached all-purpose flour
• Oil, for coating bowl

For the Filling:

• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar

For the Topping:

• 1/2 cup confectioners’ sugar

Directions

Prepare Fruit: Combine the mixed fruit, raisins, and rum or juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum or juice.

 

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

 

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

 

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

 

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

 

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

 

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

 

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

 

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

 

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

 

 

 

 

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