Microwave Ravioli

by Donna Rivera-Loudon

I use a Tupperware Rock N Serve large deep container for this recipe. If you can find a similar container give it a try. Just remember that you only want to use microwave safe containers for the microwave. Containers that are not microwave saft can release unwanted chemicals into your food. Glass is usually a safe option if you don't have the Rock N Serve container or something similar.
Ingredients

1 (16 oz) package of frozen Ravioli 1 qt jar of your favorite spaghetti sauce 1 small can of mushrooms 1/2 cup chopped bell peppers 2 cups of mozzarella cheese divided into 1 cup portions

Place all of the ingredients except for 1 cup of the cheese in your microwave container. Cover the container but try to leave a vent of some sort. This is why the Rock N Serve is good because it has a vent on it and that makes it easy for the steam to release while cooking.

Cook on high for 8 - 10 minutes or until the Ravioli is hot and tender. Stir. Top with remaining cheese. Microwave on high without a cover for 2 to 3 minutes or until the cheese is melted.

Blueberry French Toast Bake

1/2-cup all-purpose flour
1 1/2 cups milk

1-tablespoon sugar

1/2-teaspoon vanilla

1/4 teaspoon salty

6 eggs

10 slices (1-inch thick) French bread, cut into 1-inch cubes

1 package (3 ounces) cream cheese, cut into 1/2-inch cubes

1-cup fresh or frozen blueberries

1/2 cup chopped nuts

Powdered sugar

Blueberry or maple syrup

Generously grease a 2 1/2 quart casserole or 9/13 baking dish. Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl by hand until smooth. Stir in bread cubes until coated. Pour bread mixture into pan. top evenly with cream cheese, blueberries and nuts. Cover and refrigerate up to 24 hours. Heat oven to 400 degrees. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar and serve with syrup. Yield: 8 Servings

This recipe was developed by Chuck Robey

Fudgesicles

3 Tbls Instant Cocoa

2 Tbls Sugar

Dash of Salt

1/2 tsp vanilla

2 Eggs

2 1/2 cups milk

Beat eggs together and add other ingredients. Pour into Ice Tups and freeze.

Orange Creamsicles

1 Small Can Frozen Orange Juice

1 cup milk

5-7 ice cubes

1/4 cup sugar

1/2 tsp vanilla

Mix all ingredients in a blender until smooth. Add water slightly if desired to thin). Drink with a straw or pour into Ice Tups and freeze.

Banana Pancakes

2 cups Bisquick Mix
1 cup milk

2 eggs

One semi-ripe banana

Mix the bisquick mix, milk, and eggs well in a large bowl. Smash the banana with a fork and drop it in chucks into the batter. Mix well. Batter tends to be thick.

Heat a pancake griddle with small amount of oil. When oil is heated drop batter in spoonfuls to desired size. Cook until bubbles appear on the batter. Turn the pancakes over and cook a few minutes so they are browned on both sides.

Hint: Pancakes are not likely to be browned exactly the same on both sides.

Butter the pancakes and serve with pancake syrup.

Banana Pancakes

2 cups Bisquick Mix
1 cup milk

2 eggs

One semi-ripe banana

Mix the bisquick mix, milk, and eggs well in a large bowl. Smash the banana with a fork and drop it in chucks into the batter. Mix well. Batter tends to be thick.

Heat a pancake griddle with small amount of oil. When oil is heated drop batter in spoonfuls to desired size. Cook until bubbles appear on the batter. Turn the pancakes over and cook a few minutes so they are browned on both sides.

Hint: Pancakes are not likely to be browned exactly the same on both sides.

Butter the pancakes and serve with pancake syrup.

Jelly Roll Recipe

1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4-teaspoon salt
2 eggs
3/4 cup white sugar
1/2-teaspoon vanilla extract
2 tablespoons 2% milk
1/2-cup confectioners' sugar for dusting
1 cup strawberry jam

Preheat the oven to 375 degrees F (190 degrees C).

Line a 10x15 inch jellyroll pan with parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack. Generously dust a clean dishtowel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
This recipe was developed by Chuck Robey