Quick Skillet Cobbler

1/2 stick butter
1 cup sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1/2 cup milk
2 cups sliced fresh or frozen fruit of your choice

Preheat oven to 350 degrees.

Melt the butter in a 10 inch cast iron skillet.

Mix dry ingredients with milk. Pour half the melted

butter and the sliced fruit in to the batter and mix.

Pour batter into warm skillet. Bake for 35 minutes or

until golden brown. Good even with strawberries.

Appears gooey in the middle. Serve warm or hot with

a scoop of vanilla ice cream on top

or pour some milk over it.

Coconut Cream Pie

Ingredients 

1 cooked 9 inch pie crust
3 c milk
1 c sugar
1/2 c plain flour or 1/4 c cornstarch
1/4 tsp. salt
4 eggs
3 TBS butter
1-1/2 tsp. vanilla
1 c coconut

Directions
First separate the egg yolks from the whites and set aside.
Put the sugar and flour or cornstarch and salt in a saucepan. Gradually add the milk. Cook and stir over medium heat until thick and bubbly. Cook for two more minutes and then remove one cup from the pan. Mix with the egg yolks and whisk together. Return to the pan and stir, and bring to a gentle boil. Cook for 2 minutes and remove from heat. Stir in butter, vanilla and 1 c coconut.  Spoon into baked pie crust and add meringue with some coconut sprinkled on top. Bake for 12-15 minutes at 350.

HEARTY CHEESE RAVIOLI CASSEROLE

1/2 pound bulk Italian sausage

1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (25 ounces) cheese raviolo
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a casserole dish. Stir in the marinara sauce, tomatoes and mushrooms. Prepare the ravioli according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is browning and bubbly.