Peanut Butter Ripple Brownies *

 3/4 cup sugar

1/2 cup peanut butter

1/4 cup a.p. flour

2 eggs

1 box supreme brownie mix (with chocolate syrup pouch)

1/4 cup water

1/4 cup vegetable oil

2 eggs

chopped peanuts

1 cup vanilla frosting

1/3 cup peanut butter

2-3 teaspoons milk

Heat oven to 350.  Grease bottom only of 13x9.  In small bowl, beat sugar, 1/2 cup peanut butter, flour and 2 eggs with electric mixer on medium speed for 2 minutes.  In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended.  Spread in pan.  Drop peanut butter mix by Tbspful onto batter.  Swirl through batter with knife.  Bake 40 minutes.  Cool completely, about 1 hour.  In medium bowl, stir frosting, 1/3 cup peanut butter and milk, using spoon, until smooth and spreadable.  Spread frosting over cooled brownies; sprinkle with peanuts.  

Italian Ramen Skillet *

 2 pkgs (3 oz each) beef flavored ramen noodle soup mix

1 pound ground beef

24 slices turkey pepperoni

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 cup water

1 small green bell pepper, cut into 1/2 inch pieces

2 - 3 oz fresh baby spinach

1 cup shredded mozzarella cheese

In large skillet, cook beef and pepperoni until beef is browned, drain and return to skillet.  Stir tomatoes, water, both seasoning packets into beef mixture.  Heat to boiling. Stir in noodles, bell pepper and spinach.  Cook 3-5 minutes, stirring occasionally until noodles are tender.  Sprinkle cheese on dish.  Cover and let stand 5 minutes before serving. 

Serves 4

Lamb Ragu Rigatoni *

1 Tbsp EVOO

3/4 cup chopped yellow onion

1 cup matchstick carrots

1 cup diced fennel

1 pound ground lamb

2 tsp minced garlic

2 tsp whole fennel seeds, roughly chopped

2 Tbsp tomato paste

14 oz can crushed tomatoes

1 1/4 cup beef stock

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

8 oz dry rigatoni

1 egg

1/2 cup plain greek yogurt

1/2 pound fresh salted mozzarella

1/4 cup grated parmesan cheese

Heat EVOO in large skillet.  Add onion, carrots, and fennel.  Saute for 10 minutes or until veggies begin to brown.  Add lamb, garlic and fennel seeds and cook for 8 minutes.  Drain fat and return meat mix to skillet.  Stir in tomato paste, tomatoes, stock, oregano, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.  Bring to a boil, lower the heat and simmer, partly covered, for 30-40 minutes, stirring occasionally.  Preheat oven to 350.  Bring a large pot of water to boil.  Once boiling, add 1 Tbsp salt and pasta.  Cook according to package directions, until al dente.  Reserve 1/3 cup pasta water.  Drain pasta.  In a large bowl, whisk together egg and yogurt.  Add pasta and toss well.  Grate 1/4 pound mozzarella into pasta mixture and mix well.  Add pasta to lamb mixture.  Add 1 tsp salt and 1/2 tsp black pepper and toss well.  Transfer to 13x9 pan.  Sprinkle with parmesan.  Slice the remaining mozzarella and arrange it on top.  Bake 30-45 minutes, until the sauce is hot and bubbly and some of the pasta is crusty on top. 

Serves 4