Lemon Blueberry Crunch Cake

Lemon Blueberry Crunch Cake
1 1/2 c flour
6 T cornmeal
3/4 t baking powder
3/4 t baking soda
3/4 t salt
1/2 c plain yogurt (do not use fat-free)
1/2 c sugar
1 egg + 1 egg white
3 t lemon zest
3/4 t vanilla
6 T butter, melted and cooled
1 1/2 c fresh blueberries
powdered sugar

1. Preheat oven to 300*; grease a springform pan and line with parchment paper.
2. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
3. In a large bowl, whisk yogurt, sugar, eggs, lemon zest, and vanilla; slowly whisk in butter.
4. Mix dry mixture in to wet mixture until just incorporated; gently fold in blueberries.
5. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles.
6. Place a wire rack on top of a jelly roll pan or cake pan and then add water to cover the rack; place springform pan on rack.
7. Bake for 60 minutes, until toothpick comes out clean. Let cake cool in pan for 10 minutes before turning out on to a wire rack to cool completely. Dust with powdered sugar and serve.

Meat-Stuffed French Bread

Meat-Stuffed French Bread
1 loaf French bread
1 lb ground beef
2 T finely diced onion
1/2 c chopped celery
1/2 c chopped carrots
1 t minced garlic
1 can cream of mushroom soup
2 T milk
2 t Worcestershire sauce
salt and pepper, to taste
1 1/2 c Cheddar cheese

1. Preheat oven to 350*. Slice French bread in half, lengthwise, and tear out as much of the middle of the bread as you can. Place the torn pieces in a large bowl, making sure that they are pretty small pieces. Set the bread crusts on a large baking sheet and set aside.
2. In a large pan, brown ground beef and onion together over medium-high heat. Drain grease and add celery, carrots, and garlic; cook a few minutes until vegetables are tender.
3. Add soup, milk, and Worcestershire sauce, season with salt and pepper, and cook, stirring occasionally, until heated through.
4. Toss beef mixture with bread pieces and spoon in to one bread crust, sprinkle with cheese, and top with other bread crust.
5. Bake for 10-15 minutes, or until cheese is melted; remove from oven and let sit for 5 minutes before slicing and serving.

Creamy Tomato Spinach Ravioli

Creamy Tomato Spinach Ravioli
1 (25 oz or more) bag frozen ravioli
2 t minced garlic
1 c fresh spinach, chopped
1- 14.5 oz can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t basil
1 t onion flakes
2 T flour
1 1/2 c half and half (or cream)
1/4 c Parmesan cheese

1. Boil ravioli until al dente.
2. Meanwhile, in a large pan over medium heat, heat garlic until fragrant, about 30 seconds; add spinach, tomatoes, salt, pepper, basil, and onion flakes. Stirring frequently, bring mixture to a simmer.
3. In a small bowl, whisk together flour and half and half; add to pan, along with Parmesan cheese.
4. Heat through and then turn heat down to medium low; stir until it starts to thicken, about 5 minutes.
5. Add ravioli to pan and toss gently.

Bacon Honey Mustard Chicken

Bacon Honey Mustard Chicken
4 chicken breasts
3/4 c honey
1/2 c yellow mustard
12 slices raw bacon
1 c Mozzarella cheese

1. Preheat oven to 375*.
2. In a small bowl, whisk together honey and mustard.
3. Wrap three pieces of bacon around each chicken breast and place them in a baking dish; pour honey mustard evenly over chicken.
4. Bake for 30-40 minutes until juices run clear and the bacon is cooked.
5. Switch the oven to broil, top chicken with cheese, and broil for a few minutes until cheese is melted.