Simply Impressive Cooking School
Cooking Classes for the Home Cook

Recipes

Inside Out Ravioli Casserole (Meatless Version)

Serves 4-6

Preheat oven to 350°. 

Cook noodles according to package directions.  Drain but do not rinse.

In a small bowl, stir together ricotta cheese, egg and dried onions, garlic powder, parmesan cheese, salt and pepper.  If using spinach, add to this mixture.  Set aside.

To prepare ravioli casserole, spray a large casserole dish or a 9x13 pan with cooking spray. 

Mix together spaghetti sauce, noodles.  Place a layer of noodles on the bottom.  Top with dollops of ricotta then mozzarella cheese.  Repeat this until all your ingredients are gone.  Make sure you have enough mozzarella cheese to cover the entire top since this will get hot and bubbly. 

Bake for about 30 minutes or until heated through. Remove from the oven and let it sit for about 5 minutes before serving.

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More Simply Impressive recipes and articles are available at Mesa Food Examiner.

Double Dipped Pretzel Rods

Makes 30 to 40

Place parchment paper on a cookie sheet.  Spray with cooking spray, if desired.

Unwrap caramels and place in a medium sized microwave safe bowl.  Add in 1 tablespoon of water and microwave on high power for about 30 seconds.  Stir and continue microwaving until completely melted.  If it looks really thick, add in the additional water and stir to combine.

Carefully dip about half the pretzel in the caramel.  Wipe the caramel against the side of the bowl and let extra caramel drip off the pretzel.  Gently shake to speed this along.  Lay pretzel on parchment paper.  Allow to cool and harden.  You may put these in the refrigerator for a few minutes to cool the caramel quicker.

Place chocolate in a glass measuring cup or bowl.  Add in Crisco.  Microwave on high for 1 minute.  Stir.  Microwave 30 seconds, stir, repeat until chocolate is almost melted.  Remove from the microwave and stir until smooth.  If the coating is really thick, add a bit of additional shortening to the mixture until it is thin enough to work with.

Before you dip the caramel covered pretzel into the chocolate, you may want to gently shape it back into a ‘round’ shape with your hands.

Place a clean sheet of parchment paper on a cookie sheet.

Dip caramel pretzel into chocolate, covering all the caramel.  Hold pretzel upside down to allow the chocolate to drip off.  Gently shake to help speed the process.  You may want to put your fingers down towards the chocolate before you shake or the pretzels may break. 

If using sprinkles, sprinkle them on the wet chocolate.  Lay pretzel on parchment paper.  If using white chocolate to drizzle on the pretzel, wait until the chocolate has hardened before you drizzle white chocolate onto dark chocolate. 

Cool for at least 30 minutes to set.  These do not keep long so use them within a day or two of making them.

Options – you may be able to dry the pretzel rods by placing in a glass instead of laying on parchment paper.  OR, try standing them upright in a piece of foam. 

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Breakfast Pizza
Recipe courtesy of Joy Schmitz
 

Preheat oven to 375°. 

Cook sausage until browned.  Drain well.

Carefully separate dough into 8 triangles and press into ungreased 12” pizza pan or 13x9 pan.  Note that the pan needs to have sides on it or the egg will run out.  Make sure all seams are pressed together well or the filling will come out.

Sprinkle the potatoes and sausage over the dough.  Top with cheddar cheese. 

Place eggs in a bowl and mix with a fork until they are all yellow.  Add in milk, salt and pepper into eggs.  Beat with a fork until well blended.  Pour over crust. 

Sprinkle parmesan cheese over all.  Bake for 25-30 minutes.  Let cool for a few minutes before cutting.

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Banana Chip Muffins
Recipe adapted from Anne Williamson

Makes 12 muffins 

Preheat oven to 400°.

You will be mixing this into two bowls…one with wet ingredients such as bananas and milk, and the other with dry ingredients such as flour and sugar.  Then you will combine all the ingredients into one bowl to make a batter.

Measure flour, sugar, baking powder, and salt into a large bowl.  Mix thoroughly with a spoon to get all dry ingredients mixed together. 

Beat the egg in another bowl until well mixed.  Add in vegetable oil, applesauce, milk and vanilla and stir well. 

Pour liquid mixture into dry ingredients.  Add in mashed bananas.  Stir only to moisten. Batter will be lumpy.  Fill greased muffin cups 3/4 full.

Bake for 20 to 25 minutes or until lightly browned.

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Strawberry Rhubarb Crumble
Recipe by Judy Toth

Crumble Topping
Recipe adapted from Cooks Illustrated

Preheat oven to 350°. 

For the topping, combine flour, sugars and salt in food processor.  Drizzle vanilla over top.  Pulse to combine mixture, about five 1-second pulses.  Add butter and half of nuts.  Process until mixture clumps together in large, crumbly balls (30 seconds).  Sprinkle remaining nuts over mixture and combine with five quick pulses.  Transfer mixture to baking sheet and spread into even layer.  Bake on middle rack until chunks are lightly browned and firm (18 to 22 minutes). 

Meanwhile, butter an 8x8” baking dish.  Mix together strawberries, rhubarb and orange zest.  Put in the baking dish.

In a medium saucepan whisk together granulated sugar and cornstarch.  Add water.  Whisk over medium heat until cornstarch is thick and clear.  Stir in almond extract and pour over strawberry/rhubarb mixture.

Place pan in oven and bake for 20 minutes.

To assemble, carefully spoon topping over warm filling and spread into even layer with spatula, breaking up any very large pieces.  Bake until well browned and fruit is bubbling around edges (25 to 35 minutes more).  Cool for at least 15 minutes and serve. 

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