Crispy Baked Ravioli

1-1/2 cups plain panko crumbs
3/4 cup plain or Italian Bread crumbs
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. parsley flakes
1/4 tsp. red pepper flakes, optional
3 eggs
24 cheese ravioli

1.  Preheat oven to 425℉.  Line a baking sheet with parchment paper.

2.  In a medium bowl mix together the dry ingredients.  In a small bowl, beat the eggs. 

3.  If your raviolis are frozen boil them for four minutes and then drain.  If they aren't frozen skip this step.

4.  Dip raviolis in egg and then dry ingredients.  Flip to coat both sides.  Place on prepared baking sheet.  Lightly spray the coated raviolis with nonstick cooking spray.  Bake for 15 minutes.  Serve immediately with marinara sauce or plain.

From Baked By Rachel

Chile Colorado Burritos

3 to 5 pound beef roast
1 (29 oz.) can red enchilada sauce
1 (10 oz.) can Ro*Tel (tomatoes and chilies)
2 beef bouillon cubes
tortillas
shredded cheese
refried beans, optional

1.  Spray nonstick cooking spray in crockpot.  Place roast in bottom of slow cooker.  Cover with half the enchilada sauce.  Reserve remaining for later.  Add Ro*Tel and bouillon cubes.

2.  Cook until roast is tender and easily pulls apart with a fork.  When tender shred roast.  (I always use a frozen roast and cook it on high for about 10 hours)  Add the other half of enchilada sauce.  Stir well.

3.  To serve:  put refried beans, cheese and shredded roast in tortilla shell roll up burrito style cover with cheese and sauce from roast.

Adapted from Food Pusher

Caramel Pretzel Chocolate Chip Cookies

1 stick (1/2 cup) butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp. vanilla
1 egg
1-1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup pretzels, broken into small pieces
1/2 cup caramel bits
1/2 cup chocolate chips

1.  Preheat oven to 350℉

2.  Cream butter and sugars together for about 1 minute.  Add vanilla and egg; mix to combine.

3.  In a seperate small bowl combine flour, salt, and baking soda.  Whisk together and then gradually add to wet ingredients. Mix until just combined.  Add pretzel pieces, caramel bits, and chocolate chips.

4.  Scoop tablespoons of dough onto parchment or Silpat lined cookie sheets.  Space 2 inches apart.  Bake for 10-12 minutes or until edges are slightly browned.  Remove from oven and let cool 5 minutes before removing to cooling racks.

Makes about 2 dozen cookies

From Life As a Lofthouse

Lemon-Lime Sugar Cookie Truffles

1 batch of sugar cookie dough (store bought or homemade)

zest and juice of 1 large lemon

zest and juice of 1 large lime

1-1/2 block of cream cheese (12 oz) at room temperature

1 package white chocolate candy coating

colored sugar or coarse sugar for garnish

1.  Preheat oven to 350℉.  Prepare the cookie dough as directed on package or recipe; add in the zest and juice of the lemon and lime and mix well. 

2.  Spread the cookie dough in a greased 9x9 inch baking dish and bake for 25-40 minutes, or until cookies are fully baked.  Cool completely.

3.  When cookies are cooled, remove from the dish and crumble into the bowl of a stand mixer or food processor (small chunks are fine).  Add in the cream cheese and mix until the cookie crumbs and cream cheese are completely mixed together.  Roll into 1-1/2 inch balls and refrigerate for at least an hour.

4.  When the balls are thoroughly chilled, melt the white chocolate candy coating in the microwave, or over a double boiler.  Carefully dip each ball in the white chocolate and turn to coat.  Remove with a toothpick and set on a lined cookie sheet. Top with sprinkles if desired. Repeat until all balls are coated.  Store in refrigerator.

From Sing For Your Supper

Nutella Cream Cheese Swirled Brownies

For the Cream Cheese Topping:

5 oz. cream cheese
2 TBS butter, softened
1/4 cup sugar
1 egg
1 TBS flour
1/4 cup Nutella

For the Brownie Batter:

3/4 cup flour
1/3 cup cocoa (special dark recommended I used regular because that's what I have)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick butter, softened (1/4 cup)
1 cup sugar
1 tsp. vanilla
2 eggs

1.  Preheat oven to 350℉.  Grease an 8x8 inch baking pan. 

2.  Make the cream cheese topping:  Cream together the butter, sugar, and flour.  Add the cream cheese and mix until smooth.  Scrape the bowl and add the egg.  Beat until mixture is creamy.  Add nutella and mix until mixture is completely mixed and creamy.  Set aside

3.  Make the brownie batter.  Sift the flour, cocoa, baking powder and salt together into a medium bowl.

4.  In a small bowl cream the butter and sugar together.  Add eggs one at a time.  Then add vanilla.  When mixed well fold this mixture into the dry ingredients.

5.  Spread 3/4 of the brownie batter into your prepared 8x8 inch pan.

6.  Randomly dollop the cream cheese mixture on top of the brownie batter.  Randomly dollop the rest of the brownie batter on top of the cream cheese dollops.  Swirl together with the tip of a knife.

7.  Bake at 350℉ for 35-50 minutes.

From Lovin' From the Oven

Mini Cinnamon Rolls with Maple Iciing

1 (8 oz) tube crescent rolls (or the seamless dough sheets)
2 TBS butter
cinnamon
brown sugar

for icing:
1 tsp. maple syrup
2 TBS milk
3/4 cup powdered sugar

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.**
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

**If you use the seamless dough sheets it saves the pinching the seams together and using a rolling pin.

From Iowa Girl Eats