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Ravioli and Pea Side Dish

March 19, 2010 By The Recipe Mom 1 Comment

What You Need:

1 (9 oz.) pkg. cheese ravioli
1 C of frozen peas
2 T flour
1/8 t pepper
1 C half and half
1 (14.5 oz.) can diced tomatoes
2 T Parmesan cheese, grated

How to Make It:

Prepare the ravioli according the directions on the package.
Stir in the peas and cook 1 additional minute.
Drain the ravioli and peas well and set aside to keep warm
Stir the flour and pepper together in a saucepan.
Stir in the half and half then place the pan over medium heat.
Cook 4 minutes, stirring constantly until bubbly and starting to thicken.
Stir and cook for 1 more minute.
Fold in the tomatoes along with their juice.
Stir the sauce into the ravioli and peas until well blended.
Sprinkle with the Parmesan just before serving.

Makes 4 servings

After stirring in the tomatoes taste test your sauce. Canned tomatoes can be rather salty sometimes but if you feel you need to add more salt you may. You may substitute milk for the half and half also. Meat filled ravioli will turn this side dish into a main course.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes (not including the ravioli)
Total Time: approximately 20 minutes (not including the ravioli)

Nutritional Information: (approximate values per serving)
Calories 410; Fat 13g; Saturated Fat 7g; Carbohydrates 57g; Fiber 4g;
Protein 18g; Cholesterol 54 mg; Sodium 988 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , ,

Special Chocolate Scones

February 25, 2010 By The Recipe Mom Leave a Comment
chocchips

chocobakingsheetWhat You Need:

2 C of flour
4 T + 1 t of sugar, divided
2 t baking powder
1/2 t of salt
1 stick + 2 T of unsalted butter, cold and cut into pieces
1 C of semisweet chocolate chips
1 large egg yolk
1/2 C of half and half, chilled

How to Make It:

Set the oven temperature to 375 degrees preheating the oven.
Place the oven rack into the center of the oven.
Spray a baking sheet with a non stick cooking spray and set aside.
Place the flour and 4 T of sugar into a mixing bowl.
Add the baking powder and salt and whisk to blend.
Add the butter to the flour mixture.
Cut the butter into the mixture with a pastry blender until crumbly.
Stir in the chocolate chips.
Whisk the egg yolk and half and half together in a small mixing bowl.
Pour the egg mixture over the flour mixture.
Using a fork toss the mixture until a soft dough forms.
Lightly flour a cutting board or flat surface.
Place the dough on the flour.
Knead using your hands 6 times then form the dough into a disk.
Cut the disk into 6 equal size pieces.
Place the cut dough onto the prepared baking sheet.
Sprinkle the remaining sugar evenly over the 6 disks.
Bake for 20 minutes or until a golden brown on the bottom.
Cool on a wire rack before serving.

Makes 6 scones

Serve these special scones warm with a little cream or whipped topping. These scones are best if eaten on the day they were baked. If you have leftovers they can be reheated by wrapping them in foil and placing them on a baking sheet. Place in a preheated 350 degree oven for 5 minutes or until heated through.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Hot Chocolate Sauce Bread Pudding

February 19, 2010 By The Recipe Mom Leave a Comment
chocbreadpud

chocbreadpudWhat You Need:

2 C half and half, divided
4 oz bittersweet chocolate, chopped
2 eggs
1/4 t salt
2 t vanilla extract, divided
4 C stale bread cubes
1/2 C half and half
1 large egg yolk
2 T sugar
4 oz good quality milk chocolate

How to Make It:

Lightly spray four one cup oven proof custard cups with a non stick cooking spray.
Place the prepared cups on a baking sheet.
Place the rack into the center of the oven and preheat the oven to 325 degrees.
Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
Bring the half and half to a boil.
Remove the pan from heat and add the bittersweet chocolate.
Swirl the pan so that all the chocolate is covered well with the hot liquid.
Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
Break the eggs into a mixing bowl.
Add the sugar, salt and 1 t of vanilla.
Whisk the mixture 20 seconds or until frothy.
Gradually pour the chocolate cream into the mixture, stirring to blend in.
Add the bread cubes then press them down with a spatula to submerge.
Let the mixture stand for 10 minutes, pressing down the bread occasionally.
Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
Transfer the custard cups to a wire rack and let cool at least 10 minutes.
Pour the remaining half and half into a small saucepan and place over medium high heat.
Bring the mixture to a simmer and simmer for 3 minutes.
Place the egg yolk into a bowl.
Add the sugar and whisk for 30 seconds or until it thickens and pales.
Quick whisk 1/2 of the warm half and half into the egg mixture.
Pour the egg mixture into the saucepan with the remaining half and half.
Place the pan over medium heat.
Stirring constantly with a wooden spoon heat 2 minutes until the mixture coats the spoon. Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.

Makes 4 servings

Filed Under: Chocolate, Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,