I’ve told you before, but we have been blessed beyond our wildest dreams with meals for this first month we have had Amos home. It is one of the best gifts people could give us. From 4-7 are crazy times around here. Tonight I was cooking dinner, Aaron was at the doctor, and the kids were going crazy. The nights when people have brought food have been a God sent to us! I mean a God sent!
Last night was OVER THE TOP! I came home from the chiropractor to find the spread of a meal that Jill had brought over. First of all, everything was labeled. There was a cute little paper with the menu attached to the bag with a ribbon. She brought over THREE CHEESE RAVIOLI BAKED W/ SUN DRIED TOMATOES, a fabulous salad with home made dressing & croutons. Bread and home made garlic butter. She also brought ZABAGLIONE for dessert with fresh blackberries. If that would have been all it would have been fabulous, but she also brought over ALASKAN BLUEBERRY COFFEE CAKE for breakfast. My kids loved every single thing she brought over.
I asked her for the recipes and so I’m going to share them with you! Enjoy!
Three Cheese Ravioli Bake with Sundried Tomatoes
1 package fresh cheese ravioli (family-size pkg, 20 oz)
1 jar sundried tomatoes (7 oz), chopped and drained
1 1/2 c. cheddar cheese, shredded
1 1/2 c. Monterey jack cheese, shredded
1/2 c. fresh parmesan cheese, grated
2 1/2 c. milk
Grease baking dish. Place uncooked ravioli in prepared dish. Top with sundried tomatoes. Sprinkle with cheeses.
In medium bowl, whisk together eggs and milk. Pour mixture over layers in dish. Cover and chill 2-24 hours. (**I chilled the full 24 hrs)
Preheat oven to 350. Uncover dish and bake about 40 minutes, till golden and center is set. Sprinkle with parsley just before serving.
Alaskan Blueberry Coffee Cake
1 1/2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/4 c. canola oil
3/4 c. milk
1 c. blueberries (I’ve used canned blueberries – drained – when blueberries aren’t in season.) **You’ll need another 1/2 c. blueberries for topping.
1/3 c. flour
1/2 c. brown sugar
1 tsp – 1 T. cinnamon
1/4 c. firm butter
1/2 c. blueberries
In medium mixing bowl, combine all ingredients. * Fold in blueberries last. Spread in greased pan. Combine ingredients for topping and sprinkle over mixture. Top with remaining berries. (I sometimes put all the berries in the mix and don’t put additional ones on top.) Cut butter into small pieces and arrange over top of mixture/topping. Bake at 350 about 30 minutes. (Recipe actually says bake at 375 for 25-30 minutes but that’s too hot for my oven. 350 for 30 seems to do the trick.) Insert knife in center to test…till knife comes out clean.
2 c. cold whole milk
3 c. half & half
2 pkg. instant vanilla pudding mix
1/4 c. sugar
2 egg whites
fresh berries for topping (raspberries are our favorite, then blackberries)
Pour milk & cream into bowl, add pudding mix and beat slowly with a wire whisk until well-mixed (about 1 minute). Do not overbeat. Let stand about 5 minutes. Meanwhile, beat egg whites until stiff but not dry. Gradually beat in sugar, sprinkling a little at a time over egg whites. Continue beating until smooth & glossy, Fold egg whites into pudding. Chill if not serving immediately. Just before serving, stir in fresh berries. (**This is something my mother-in-law has been making forever. I can almost hear her giving me these instructions!! For the record, I don’t really know what “smooth & glossy” egg whites look like…and I’m not sure I would recognize a “dry” egg white either. I just whisk till they look something like pie meringue. And so far, that has worked just fine!)