Wednesday, August 31, 2011

Cheese Ravioli

3/4 cup part-skim ricotta cheese
1/4 cup grated, reduced-fat mozzarella cheese
2 tbsp. grated Parmesan cheese
1 egg
1/4 cup chopped basil
1/8 tsp. ground nutmeg
1 tsp. salt
Ground black pepper
24 wonton wrappers
2 1/2 cups tomato sauce

In a medium bowl, combine ricotta cheese, mozzarella, Parmesan, egg, basil, garlic, nutmeg, and salt and pepper to taste. Place 1 rounded tsp. of filling in the center of each wonton wrapper. Brush the edges of a wonton wrapper lightly with water. Fold the wrapper in half, making sure all the filling remains inside. Seal the edges by pinching. Continue with the remaining filling and wrappers.

Add salt to a large pot of boiling water. Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently. Meanwhile in a small pot over low heat, cook the tomato sauce. Using a large slotted spoon, place the ravioli into 4 individual bowls, pour the sauce over each serving, and garnish with the additional basil.

Wednesday, August 24, 2011

What to Cook, Bake, or in General to Make Wednesday

Caramel Apple Bars III
         Recipe from

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Wednesday, August 17, 2011

What to Cook, Bake, or in General to Make Wednesday

Recipe from Kraft
Lemon-Cream Cheese Cupcakes recipe

What You Need

1 pkg. (2-layer size) white cake mix
1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4   egg whites
2 Tbsp. oil
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp.  lemon juice
1 pkg. (16 oz.) powdered sugar

Make It

HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
Special Extra
Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes.

Wednesday, August 10, 2011

What to Cook, Bake, or in General to Make Wednesday

      The second weekend in August is Kool-Aid Day!
                         August 12th - 14th
             Kool-Aid Sherbet
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Friday, August 5, 2011

Idea of the Week: Stretch Your Budget with Self-Mailers

Companies can save substantial amounts of money by eliminating the need for envelopes. The possibility of creating a self-mailer should be considered with any direct mail piece. 

A self-mailer is simply a piece of mail that doesn't require an envelope. All of the necessary mailing information is located on one of the outside panels. 

Because self-mailers do not require envelopes, you must be more creative when designing the format, since you don't have the luxury of an envelope to contain any extra sheets of printed material. 

Here are some things to consider when designing a self-mailer:
  1. Will the delivery address be printed directly on the self-mailer, or will self-adhesive labels be used? 
  2. The amount of written material in the self-mailer will determine the overall size of the mailer. 
  3. Information needs to flow quickly and smoothly from the initial pitch to the fine print. The fewer words needed to convey your message, the better. 
  4. The type of closure needs to assure safe passage through the mail. Staples are used often, but many people find them unappealing. Miniature self-adhesives are available in many colors, shapes, and sizes. 
  5. If perforated sections are used, keep them in mind so that nothing can slip loose while being passed through the mail.
Source: Printer@Work, an electronic newsletter from Big Red Printing