Yeasted Waffles

*these are my very favorite waffles!  They are crispy on the outside and light and fluffy on the inside with a slightly sour dough type taste to them!

2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1/2 c. butter, melted
1 tsp. salt
1 Tbs. sugar
3 c. flour
1/2 tsp. vanilla
3 eggs, slightly beaten
1/2 tsp. baking soda

In a small bowl dissolve the yeast in warm water.  Let stand until creamy, about 10 minutes.  Meanwhile, warm the milk until just bubbly (I just warm it in the microwave for a minute or two).

In a large bowl, combine warm milk, yeast mixture, butter, salt, sugar, and flour.  Mix well until batter is smooth.  Cover and let stand at room temperature overnight.

The following morning, stir beaten eggs and baking soda into batter.  Beat well.

Makes about 6-8 waffles.

from www.afarmgirlsdabbles.com

Cheesy Baked Ravioli

1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese

Heat olive oil in a large skillet over medium-high heat.  Add onion and garlic and cook until onion is tender.  Add ground beef and sausage, salt, pepper, and red pepper flakes.  Cook until meat is no longer pink.  Stir in spaghetti sauce and keep warm over low heat.

Meanwhile, cook ravioli according to package directions, drain.

In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.

In a greased 9x13 inch pan, layer half of the ravioli.  Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella.  Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella.  Sprinkle the parmesan cheese on top.  Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.

adapted from Let's Dish Recipes.com