Breaded Ravioli, Beats the hell out of Tostinos

Ingredients

• 1 egg white
• 1 teaspoon water
• 1 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons freshly grated Parmesan cheese
• 1 (25 ounce) package cheese ravioli, thawed if frozen
• cooking spray

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
3. Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
4. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Delicious Capri Sun Fruit Punch Bars!

Capri Sun Fruit Punch Pops

INGREDIENTS

1 cup seedless green grapes, halved lengthwise

1 cup strawberries, finely chopped

1 cup blueberries

2 6-ounce Capri Sun pouches or 1 1/2 cups fruit punch

DIRECTIONS

Gather these tools: cutting board, chef's knife, dry and wet measuring cups, mixing bowl, spoon, popsicle molds

Combine the fruit in a large mixing bowl. Spoon the mixture into 8 popsicle molds. Fill each mold with enough punch to reach the fill line. Add the popsicle stick and place in the freezer.

Freeze for at least 4 hours up to overnight, or until the popsicles are frozen solid. Allow the molds to sit at room temperature for 5 minutes or place under warm running water for 10-20 seconds to remove popsicles.

Serve immediately.

Note: Use any juicy fruits you like: pineapple, kiwi, orange segments, stoned cherries, or chopped peaches.

Milky Way Cupcakes! Delicious!

Ingredients

• 4 (2.05 ounce) bars milk chocolate covered caramel and nougat candy bars (e.g. Milky Way®)
• 1/4 cup butter
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 1/4 cups confectioners' sugar

Directions

1. Place candy bars, butter, milk and vanilla in a microwave safe bowl and microwave on High for 30 seconds; stir. Heat for an additional 10 seconds, remove the bowl from the mircrowave and stir again. Add confectioners' sugar and stir until smooth and creamy.

Ingredients

• 2 (10 ounce) packages frozen chopped broccoli, thawed
• 3 cups shredded Cheddar cheese, divided
• 2/3 cup chopped onion
• 3 eggs
• 1 1/3 cups milk
• 3/4 cup biscuit baking mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

Watermelon Smoothie

Ingredients

• 1 1/2 cups frozen strawberries
• 1 1/2 cups frozen diced watermelon
• 1/4 cup cream
• 1/4 cup plain yogurt
• 2 tablespoons orange juice
• 1 tablespoon white sugar (optional)
• 1/4 teaspoon vanilla extract

Directions

1. Blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

Buffalo Chicken Wings!

Ingredients

• 2/3 cup plain non-fat yogurt
• 2 tablespoons low-fat mayonnaise
• 2 ounces crumbled blue cheese
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1/2 pound skinless, boneless chicken breast halves - cut into strips
• 1/4 teaspoon salt
• 2 teaspoons butter
• 1 tablespoon hot pepper sauce

Directions

1. To Make Dip: In a small bowl, whisk together the yogurt, mayonnaise and bleu cheese. Stir in green onion and pepper; cover and refrigerate.
2. To Make Strips: Heat oil in a large skillet. Season chicken with salt and sautee over medium high heat, stirring frequently, until lightly browned and cooked through, about 7 to 10 minutes. Remove skillet from heat. Add butter and hot pepper sauce to skillet and swirl until the butter melts and the sauce coats the chicken.
3. Serve hot chicken with refrigerated dip mix.

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Sloppy Joe's- Worth the Effort!

Ingredients

• 1 pound ground beef
• 1 1/2 cups ketchup
• 1 cup chunky salsa
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon hot sauce
• 6 potato rolls

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Stir in ketchup, salsa, brown sugar, Worcestershire sauce, white vinegar, Dijon mustard, and hot sauce. Bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. Serve on potato rolls.

Breakfast Burrito

Ingredients

• 12 slices bacon, diced
• 12 eggs, lightly beaten
• salt and pepper to taste
• 10 (8 inch) flour tortillas
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup thinly sliced green onions

Directions

1. In a skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.
2. Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and bacon. Fold bottom and sides of tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.
3. To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave at 60% power for 1-1/2 to 2 minutes or until heated through. Let stand for 20 seconds.

Italian Sandwiches- Sick of overpaying for Subway's garbage?

Ingredients

• 1 head red leaf lettuce, rinsed and torn
• 2 medium fresh tomatoes, chopped
• 1 medium red onion, chopped
•  
• 6 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, chopped
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1 pinch dried oregano
•  
• 1/2 pound sliced Capacola sausage
• 1/2 pound thinly sliced Genoa salami
• 1/4 pound thinly sliced prosciutto
• 1/2 pound sliced provolone cheese
• 4 submarine rolls, split
• 1 cup dill pickle slices

Directions

1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Lasagna

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Ingredients

• 4 (1 ounce) squares unsweetened chocolate
• 3/4 cup butter
• 2 cups white sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
4. Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Grilled Shrimp Scampi

Ingredients

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• ground black pepper to taste
• crushed red pepper flakes to taste (optional)
• 1 1/2 pounds medium shrimp, peeled and deveined

Directions

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3. Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Days Since I Quit WoW

The days since I quit playing WoW have gone by very quickly. Gone are the hours of playing arenas undergeared and outmatched, struggling against 12-year-olds with names like Xdemonbladex. I once was the highest combined-ratings priest in the United States. Now, with below-average gear, I couldn't attain an 1800 rating playing a Warrior. Nothing can express my joy of not having to deal with that anymore.

Success!

I'd like to thank all my followers for their support. Though I just started last night, I'm proud to say that I already have 34 fine friends following my blog. This is a shout out for you guys.

League of Legends

If I wanted to play a horrible match-up between Nickelodeon commercials and rejected pilots and DotA, I would be on this piece of garbage all day every day. However, I value my free time too much to squander it on a bad DotA remake that requires absurd amounts of money and time to experience. All the time sinking of WoW with all the game quality of The Bible Online.

Also, each and every new hero introduced to the game absurdly breaks game balance. Thanks, Riot.

Void Rays

I am so sick of each and every pre-pubescent Starcraft II-bandwagon-jumping kid who masses void rays as soon as possible. I have no idea what Blizzard was thinking when they put them in the game. I guess the idea was a 'surgical strike' aircraft that could level a base in seconds, or overpower armies after the pathetically short charge timer of 5 seconds goes off. Oh, and not to mention that you can get them in only a few short minutes. Awesome bro