I love to serve Antipasto Trays when we have a gathering of family and friends. Antipasto is commonly known as the first course of a traditional Italian meal. Here in America, they might also be called a cheese and cracker tray, a charcuterie board, or …
See Recipe Below for Barbara Britton’s Sausage and Egg Casserole Featured Author Barbara Britton lives in Southeast Wisconsin and loves the snow—when it accumulates under three inches. Barb writes romantic adventures for teens and adults in the Christian Fiction and Mainstream markets. She is published …
This Ham and Hash Brown Egg Casserole is one of the easiest breakfast dishes to make. It’s perfect for when you have company or want something special on a weekend. Just mix it up the night before, cover, and refrigerate overnight. Then pop it in the oven the next morning and leave to bake for almost an hour.
Frozen Hash Browns make it so simple. I like to use the cubed kind, but shredded would work as well. I also buy packaged ham pieces at the store, but leftovers from your last ham dinner would be even better!
Gather your ingredients so that you have everything close at hand. Grease a 2-quart baking dish. Grate the Pepper Jack Cheese. Chop ham into small cubes.
Arrange hash browns evenly on the bottom of the dish. Sprinkle with cheese and ham.
In a small bowl, whisk together eggs, half and half, onion, chives, salt and pepper. Pour over potatoes and ham. Cover with plastic wrap and refrigerate over night.
Just as a note here, I have made this recipe the same morning as I baked it, and it turned out fine. But having it assembled the night before makes it even easier.
Bake at 350 degrees for 40-50 minutes until eggs are set. Let rest 10 minutes before serving. This recipe serves 8-10 people.
My husband and I love this dish. Make it on a weekend, or use it for easy reheating during the week. Serve it with your favorite muffin recipe or cinnamon rolls. Or try one of my muffin recipes HERE. Enjoy!
See more Breakfast Ideas Here.
When our daughters and their families come to visit on weekends, I like to serve big breakfasts, whether pancakes, French toast, or a breakfast casserole. This Puff Breakfast Casserole works well. I had my first lesson on puff pastry when I was a girl in …
Cheesy Squash Bake is perfect when you have a lot of squash in your garden. The squash is baked until tender with onion, green peppers, and garlic, and is then topped with a seasoned cracker crumb and melted cheese. It’s makes a delicious side dish …
As you may know already, I enjoy making Italian food. Homemade Toasted Ravioli is a new recipe I made after tasting my first in St. Louis, Missouri at Anthoninos Taverna. Tender pasta wrapped around a filling of beef, pork, herbs, and cheese, then fried to a crispy crumb. So good!
If you’re not already aware, St. Louis is where Toasted Ravioli originated. It was created and made popular by two different restaurants. Mama Campisi’s (now called Mama’s on the Hill) and Charlie Gitto’s. Both restaurants are located in an Italian section of St. Louis called “The Hill”. Oh, and by the way, the ravioli is not toasted. It’s deep fried. and oh, so yummy!
Bailey, my niece who lives in St. Louis, offered us a tour of The Hill when we were there. We visited St. Ambrose Church, a soap factory, and a few of the markets including Volpi Foods, a store that had the most amazing collection of cured meats. I have to admit, I went a little crazy at DiGregorio’s, an Italian market that had a wonderful inventory of Italian foods, wines, and so much more! It was wonderful. In fact, that’s where I purchased my little ravioli stamps that I use in this recipe! There were many shops that we didn’t have time to browse, but I intend to see more on our next visit!
Anyway, it was a very fun day for me. This toasted ravioli recipe is absolutely delicious and brings back all of those lovely memories for me. Make some for your family, and if you ever have the opportunity, I encourage you to visit shops on The Hill!
Pasta Dough:
Ravioli Filling:
Coating:
To prepare the pasta, in a large shallow bowl, sift together the flours and salt. Make a well in the center and add the eggs and olive oil, whisking to combine. (Most of the online videos I watched on making pasta placed all of this on a floured surface rather than in a shallow bowl. I prefer working in the bowl, but it’s your choice.)
Using a fork or your fingers, begin to incorporate the flour into the egg mixture and knead until all of the liquid is absorbed by the flour, 4-5 minutes. Roll the dough into a ball and cover with plastic wrap. Allow to set for 30-40 minutes.
Meanwhile, prepare the filling. In a large skillet, brown the hamburger and sausage. Drain off any excess grease.
In a food processor, combine the cooked and drained beef and sausage. Add the cheese and process for 30-60 seconds. Add the egg, garlic, parsley, salt, pepper, and nutmeg and pulse several times until finely mixed together. Place the filling in a bowl and cover and refrigerate until ready to use.
To assemble the ravioli, divide the pasta dough into two pieces and roll out with a pasta roller to a thickness of 1/8″.
Lay out one sheet of dough on a lightly floured surface. Distribute spoonfuls of filling on the bottom sheet of dough, about 2 inches apart. Brush around the filling with some egg wash. Carefully lay a second sheet of dough on top and press the edges together with your fingertips.
Use a round or square ravioli cutter to make the ravioli pieces, pinching the edges shut to ensure closure. Repeat until dough and filling has been used up. Place prepared ravioli on a sheet pan lined with waxed paper.
In a large Dutch oven, pour enough peanut oil to cover ravioli, about 1/3 full. Heat over medium heat until deep-frying thermometer reached 350 degrees F.
In a shallow bowl, whisk together the eggs and cream.
Place breadcrumbs and Parmesan in another shallow bowl and stir to combine.
Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture to coat.
Working in batches of 3-4, carefully drop the ravioli into the hot oil and fry until golden brown, 2-3 minutes, bringing oil back up to temperature between batches.
Place on wire racks to drain and keep warm by covering with aluminum foil. Serve with your favorite Marinara sauce and freshly grated Parmesan. This recipe makes 20-24 ravioli.
Serve with your favorite Chianti or Sangiovese wine.
See more Italian Recipes Here. See more Appetizers Here.
Tortilla Pinwheels is a recipe shared with me by my niece Sandy, who always brings them to our family gatherings. They are wonderful. And they are always devoured. Quickly. What’s not to love? Picante Sauce, Black Olives, Cheddar Cheese, Cream Cheese, Ham. Yum! They are also …
This Crock Pot Breakfast Casserole is a recipe I experimented with until I got it just right.
Shepherd’s Pie is a dish I often make when I want something quick and easy for supper.
When it gets to be spring or summer, I never know for sure what time my husband will come in for supper, as he will often work until dark. This is a perfect dish that will hold on the stove for an unknown time. And perfect for my Meat-and-Potatoes guy.
It cooks in under 30 minutes and prep time is next to nothing. Especially when I have leftover mashed potatoes sitting in the fridge! Which is really the only time I make this dish.
Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a Chef’s knife and cutting board, dice yellow onion. With a box grater, coarsely shred the cheddar cheese.
I always recommend buying chunk cheese rather than the pre-shredded type that is available in the stores. Yes, it takes a bit more time to shred, but it tastes and melts so much better.
In a large skillet, brown the ground beef. I like to use lean ground beef, at least 80/20.
Add in the diced onion and cook until tender.
Stir in creamed soup, water, and frozen mixed vegetables.
For this recipe, I’ve used whatever creamed soup I happen to have in the cupboard. Cream of mushroom is my preferred choice, but I’ve also used cream of chicken or cream of celery.
Bring the mixture to a boil and cook for 6-8 minutes. Season with kosher salt and freshly ground black pepper to your taste.
While the hamburger mixture cooks, warm the leftover mashed potatoes in the microwave.
I always warm the mashed potatoes in the microwave so they are nice and soft before spooning them onto the meat.
Cover mixture with warm mashed potatoes. Sprinkle top with shredded cheddar cheese. Allow to cook another 10 minutes. May place a lid over the pan while this cooks to help melt the cheese.
Let all of these ingredients cook in your skillet until they are bubbly and well seasoned. Allow to cool a bit before serving or you’ll end up burning your tongue!
Serve with a slice of bread and butter. This recipe will serve 4-6 people.
See more quick and easy One-Pot Meals Here. Browse more Main Dishes Here.
Cheesy Corn and Macaroni Casserole is a favorite recipe from the Oehlert side of our family. It’s quite good for church dinners or family gatherings.
