I was introduced to these cookies this summer by a friends father. They are delicious and so easy to make!
Ritz Crackers
Peanut Butter
Chocolate flavored Almond Bark
Take a cookie sheet and cover it with wax paper.
Lay out one tube of ritz crackers
Spread peanut butter on the ritz cracker. Just a dollop will do.
Put another ritz cracker on top, to create a sandwich.
Melt 3 bricks of the chocolate almond bark in a small sauce pan on low heat.
*using almond bark is easier than regular chocolate which would need a double boiler to prevent burning!*
Taking 1-2 at a time cover the cookies with the almond bark. Return to the wax paper covered cookie sheet.
*You don't need to but I typically refridgerate the cookies after they are covered so the chocolate will set.
Once you have finished, sample the cookies or share with friends1 But, Always kiss the cook!
Saturday, October 15, 2011
Friday, October 14, 2011
Ravioli.
Well, the recipie I used for the ravioli was a big hit with my dad and that is always a good sign! I thought I would pass it along so all of you could enjoy it too!
Pasta
2 1/3 cups all purpose flour
basil, marjoram, or sage. I used basil. Crushed of course.
1/2 teaspoon of salt
2 beaten eggs
1/3 cup water
1 teaspoon cooking/olive oil (I used olive oil)
1. In a large bowl, stir together 2 cups of flour, (spice if you want), and salt.Make a well in the center of the flour mix.
2. In a small bowl, combine eggs, water and oil. Add egg mix to flour mix.
stir to combine. *I used my kitchen aid mixer with the paddle attachment to combine.
3. When the dough is combined spread flour on a clean counter top. Knead the dough until it is smooth (between 8-10 minutes) Cover the dough and let it rest for 10 minutes.
4. Divide the dough in to 4 equal parts, roll each part in to a 12 inch square. ~1/16 of an inch thick. Let that stand for 20 minutes.
5. Once the dough has had a chance to rest cut it to the shape you desired.
To make the ravioli shapes, I took a biscuit cutter to make the circles. I rolled the circles out a little more since I also used a ravioli/potsticker press to form a tight seal once I added the filling.
Filling-
I used Kraft brand Italian Style 5 shredded cheese blend. Plus ricotta cheese to bind it all together. I put in a little more than 1/2 of the bag of cheese, and just enough ricotta together.
To fill the ravioli, I used roughly a table spoon of the filling per ravioli.
*This ravioli recipie makes enough ravioli to fill a 9x13 inch pan full. After the ravioli were in the bottom of the pan, I covered them in a red spaghetti sauce and covered the sauce with the remaining shredded cheese.
I had my dad bake the ravioli at 350 for 20-25 minutes. The cheese should be melted and the sauce should be warm and bubbling.
Enjoy and remember to always kiss the cook!
Pasta
2 1/3 cups all purpose flour
basil, marjoram, or sage. I used basil. Crushed of course.
1/2 teaspoon of salt
2 beaten eggs
1/3 cup water
1 teaspoon cooking/olive oil (I used olive oil)
1. In a large bowl, stir together 2 cups of flour, (spice if you want), and salt.Make a well in the center of the flour mix.
2. In a small bowl, combine eggs, water and oil. Add egg mix to flour mix.
stir to combine. *I used my kitchen aid mixer with the paddle attachment to combine.
3. When the dough is combined spread flour on a clean counter top. Knead the dough until it is smooth (between 8-10 minutes) Cover the dough and let it rest for 10 minutes.
4. Divide the dough in to 4 equal parts, roll each part in to a 12 inch square. ~1/16 of an inch thick. Let that stand for 20 minutes.
5. Once the dough has had a chance to rest cut it to the shape you desired.
To make the ravioli shapes, I took a biscuit cutter to make the circles. I rolled the circles out a little more since I also used a ravioli/potsticker press to form a tight seal once I added the filling.
Filling-
I used Kraft brand Italian Style 5 shredded cheese blend. Plus ricotta cheese to bind it all together. I put in a little more than 1/2 of the bag of cheese, and just enough ricotta together.
To fill the ravioli, I used roughly a table spoon of the filling per ravioli.
*This ravioli recipie makes enough ravioli to fill a 9x13 inch pan full. After the ravioli were in the bottom of the pan, I covered them in a red spaghetti sauce and covered the sauce with the remaining shredded cheese.
I had my dad bake the ravioli at 350 for 20-25 minutes. The cheese should be melted and the sauce should be warm and bubbling.
Enjoy and remember to always kiss the cook!
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