Toasted Ravioli- served at Olive Garden

This recipe can be used as a main dish or as a finger food appetizer.

6 to 10 cups canola oil (required by fryer)

1 egg, beaten

1 cup milk

1 cup Progresso Italian style breadcrumbs

12 pre-made beef raviolis (fresh, or if frozen, thawed)

1 tablespoon grated Parmesan cheese

On the Side:

1/2 cup marinara sauce warmed 

1. Preheat the oil in your deep fryer to 325 degrees F  ( you can use a pot or pan to fry if you don't have a deep fryer)

2. Combine the beaten egg with the milk in shallow bowl. Pour the breadcrumbs into another shallow bowl.

3. Bread the ravioli by dipping each one in the milk and egg, then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so that the breading sticks.

4. When the raviolis have rested, drop a handful into the oil. Depending on the size of your fryer, you may want to fry in batches so they aren't to crowded. Fry for 1 to 2 mins. or until golden brown. Remove them to a draining rack or a paper-towel lined plate.

5. When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of grated Parmesan cheese over the top. Serve the dish with a small bowl of warmed marinara sauce on the side for dipping or if used for main course, serve over the top.

Serves 3 to 4 as an appetizer

Delicious White Bread

This bread is so good toasted with some homemade jam or use it for a sandwich! I LOVE it! I love bread WAY too much. Enjoy!

In a large mixing bowl add:
5 c. hot water
2/3 c. sugar
2/3 c. canola oil
2 T. salt

Mix for 20 seconds.

Add:
1½ c. bread flour (The flour is called Better for Bread flour and it is usually in a yellow package. I get the Gold Medal brand.)

Mix for 30 seconds.

Add:
3 T. yeast

Mix for 30 seconds.

Add:
10 c. bread flour

Mix and knead all together until mixed thoroughly. (It's easiest to use your bare hands.)

Rest dough for 20 minutes in bowl.

After 20 minutes is up, pre-heat oven to 170 degrees or lowest oven temperature. Then roll out dough onto a non-stick surface and use rolling pin to smooth it out. The dough will be sticky. I use non-stick cooking spray and spray it on the counter and the rolling pin as well as the top of the dough. Some people use flour, but I prefer non-stick cooking spray. After the dough is rolled out smoothly, cut the dough in half and then cut those halves in half, so you have 4 separate equal sections of dough. Spray the bread pans with non-stick spray. Roll each piece of dough (like a fruit roll up) and create 4 large loaves and put into bread pans.

Bake at 170 for 20 minutes. DO NOT OPEN THE OVEN!!! The bread will sink if you do.

Increase oven temperature to 325 and bake for 30 more minutes. (Because all ovens are different, check bread after 25 minutes)

*If you make small loaves, only bake for 20 minutes.

I hope you like it! If you want, you can use 5 c. bread flour and 5 c. whole wheat flour for healthier bread. It still tastes good, but just not AS good. :)

Cucumber Baguette

1 C. Mayo
1 (8 oz.) Cream Cheese
Packet Ranch Dressing
Cucumber
Red Bell Pepper
Baguette

Mix the first three ingredients together until smooth. Spread on thin slices of baguette. Top with thin sliced cucumber and two very fine bell pepper slices.

Corn Salsa

1 Can Corn
1 Can Black Beans
1/2 Red Onion, small chop
1-2 Avocados
1 Bunch of Cherry Tomatoes (Use as much or as little as your family will like, I quarter them, so they are not over-whelming)
1/2 Bunch Scallions, chopped
2-3 Limes, juiced (Try one, and then add to taste, it always varies)
A Drizzle of Olive Oil
Salt
Pepper
Spike (sometimes if for whatever reason, if it is lacking that "Umph", I had a dash or two of Spike, which usually helps)