Toasted Ravioli

16 oz. pkg. meat filled Ravioli (fresh of frozen -unthaw if frozen)
2 eggs beaten
1/4 c. water
1 t. garlic salt
1 c. flour
1 c. bread crumbs plain
1 t. Italian seasoning
Marinara Sauce

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.

I've had these at Olive Garden before, and although not the same , they still taste good! I happened to have seasoned dry bread crumbs which we used. I'm not sure if that changed the flavor or not, but they were still good.

Tomato, Mozzarella and Basil Bruschetta

Recipe from Giada De Laurentiis

• 1 (32-ounce) can whole tomatoes, drained
• 1 cup fresh basil leaves, washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled
• Kosher salt and freshly ground black pepper
• 2 large French baquettes, sliced 1-inch thick (about 36 slices)
• 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Ranch Potato Wedges

4 medium potatoes
2 tsp olive oil
2 TBSP ranch seasoning

Preheat the oven to 400°F. Slice the potatoes into wedges, typically I get 8 per potato, unless it’s quite large. Toss the wedges in a bowl or a large ziplock bag with the olive oil and ranch seasoning.. Spread in a single layer on a baking sheet. Bake for 20 minutes, turn the wedges, and bake for an additional 20-30 minutes.

Sweet Cornbread

1 box Jiffy cornbread mix

1 box Jiffy yellow cake mix

2 T. vegetable oil

1T. sugar

Prepare mixes separately per package directions. Pour the two prepared mixes together. Add 2 tablespoons vegetable oil and 1 T. sugar and mix well.
Pour into a greased and floured 9 x 13" pan. Bake at 350 degrees until golden brown (I think it took about 45 minutes). Serve warm with honey butter.

Ok, Maybe Just a sliver cheesecake

1 1/2 c. graham cracker crumbs

1/4 c. (1/2 stick) butter, melted

2 T. sugar

1 c. sugar

4 pkg. (8 oz each) Cream cheese, softened

1 t. vanilla, divided

1 c. sour cream

4 eggs

Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.

Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.

Optional: Serve with fruit topping

Pistashio Pudding Salad

1 large cool whip
1 lg. can pineapple (crushed & juice)
1 sm. instant pistashio pudding
3 c. mini marshmallows

Sprinkle pudding over cool whip and stir in. Add pineapple and juice. Then mix until well blended. Refrigerate.

My mom always made this salad growing up. Even though I don't make it very often, it still brings back happy memories!

Chocolate Caramel Oat Bars

2 1/4 cups flour, divided

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 t. baking soda

1/2 t. salt

1 1/2 c. cold butter

2 c. semisweet chocolate chips

1 c. m&m's, divided

1 c. crushed pecans (optional)

1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)

In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.

Jalapeno Popper Dip

Recipe From "T"

2 (8 oz) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz) can chopped Green Chilies
1-2 diced jalapenos
1 c. fresh grated Parmesan cheese

Stir together cream cheese and mayonnaise in large bowl until smooth. Stir in chilies and jalapenos. Sprinkle Parmesan cheese evenly over top. Bake @ 375 degrees for about 30 minutes. "T" also sprinkled some panko crumbs on top which I thought made a perfect light crust.