Fried Ravioli with Quick Tomato Sauce Recipe

Sauce

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper, to taste

Ravioli

9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil

Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saut

Pineapple Upside Down Cake Recipe

Topping

6 tablespoons butter
2/3 cup brown sugar
2 cups crushed pineapple, drained
Maraschino cherries

In a 10-inch cast-iron skillet, melt butter; sprinkle with brown sugar. Arrange pineapple and cherries over a butter-sugar layer.

Batter

1/3 cup shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup pineapple juice

Preheat oven to 350 degrees F.
Gradually add sugar to shortening; cream until fluffy. Add egg and vanilla extract; beat well. Alternately add sifted dry ingredients with pineapple juice; spread batter on the topping. Bake for 40 minutes.

Cherry Lasagna Recipe

Source: Daisy King - cookbook author

2 cans cherry pie filling
8 lasagna noodles, cooked
1 container ricotta cheese
3 eggs
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup plus 3 tablespoons firmly packed light brown sugar
1/4 cup quick-cooking or old-fashioned rolled oats
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup sour cream

Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray.
Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling.
In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling.
In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter, and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow cooling for 15 minutes.

Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm.
The alternate cooking method from Rosemary P.
I have been doing this one for years now. The only thing different is that I put a cover on the pan, turn the heat down low and cook it right on the stovetop. Great in the summer when you want a quick cake without the heat Little Debbie Bars

1 box devil's food cake mix with pudding
5 tablespoons flour
1 cup mil
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract Frosti
1/2 cup granulated sugar
6 tablespoons mil
6 tablespoons butter/margarine

Grease two jellyroll pans. Divide batter, half in each pan, Bake 12 minute
Blend flour, salt, and milk. Heat until thickened. Cool thoroughly. Cream sugar, shortening, and butter at high speed, gradually add the cooled mixture. Beat at high speed 7-8 minutes. Spread on one pan of cooled cake. Invert another jellyroll pan with cake onto Frosting: Boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt.