Image via Wikipedia

Be sure the saucepan used to melt the chocolate is clean and dry.  Even a single drop of water in melter chocolate can cause it to seize or harden into clumps.

9 uncooked lasagna noodles
1 can pizza sauce
1 can diced tomatoes
1 container (15 oz) ricotta cheese
1 tsp Italian seasoning
2 cups shredded mozzarella cheese or Italian blend cheese
2 packages of pepperoni slices (3 1/2 oz each)

Cook lasagna noodles as directed on package and drain.

Preheat over to 350 degrees. Spray 12×8 (I only have a 8X8 so I used that instead) glass baking dish with cooking spray. In saucepan, mix pizza sauce and tomatoes. Cook until throughly heated. In a small bowl, mix ricotta cheese and Italian seasoning.

Spread 1/4 cup pizza sauce mixture in bottom of baking dish. Arrange 3 cooked noodles over the sauce. Spoon and spread half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella cheese, 1 cup sauce mixture, 1/3 each of the pepperoni slices. Repeat layers once.

Top with remaining noodles, sauce mixture, mozzarella cheese, and pepperoni slices.

Bake uncovered 30 - 35 minutes or until bubbly. Let stand 15 minutes before serving.

8 servings

2 packages (9 oz each) refrigerated cheese filled ravioli
1 jar (25 oz) chunky tomato pasta sauce
1 teaspoon dried basil leaves
2 cups shredded mozzarella cheese

Heat over to 400 degrees F. Cook ravioli as directed on the packaging. Drain and set aside. In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli. Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top. Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.

This makes about 6 servings.

If you want dye your Easter Eggs naturally, it is quite easy. Look no further than your pantry!
Yellow - Simmer 2 - 3 tablespoons of turmeric or cumin in a saucepan of water for 20 - 3o minutes.

Pale Orange - Simmer 2 - 3 tablespoons of paprike in a saucepan of water for 20 - 3o minutes.

Brownish Orange - Simmer several handfuls of yellow onion skins.

Blue - Summer 4 cups of chopped red cabbage in a saucepan of water for an hour.

Light Purple - Same directions as blue but use either frozen blueberries, grape juice concentrate, or hibiscus tea.

Green - Simmer 4 cups of spinach or parsley in water in a saucepan.

Pink - Summer beets in water in a saucepan, or use the juice from a can of beets or jar of pickled beets.

Red - Simmer red onion skins, pomegranate juice, crushed cranberries, or red wine.

As you can see, you pretty much simmer the spices in water until you have a strong color. Then you should add a couple of tablespoons of vinegar, and hardboiled eggs. It can take several hours of soaking to get the color you want (and they tend to pastel). If you want a deeper tint, you can simmer the eggs right in the dye. However, I don’t suggest eating those!

2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
1 pkg (8 oz) Philadelphia cream cheese cubed
1 jar salsa (8 oz)
8 (6 inch) tortillas
12 oz Velveeta Pasteurized Process cheese Spread, cut up
1/4 cup milk

Stir chicken, cream cheese, and 1/2 cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon 1/3 cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up. Place them seam side down in a lightly greased 12×8 inch baking pan. Stir the Velveeta cheese and milk in saucepan over low heat until melted. Pour the sauce over the tortillas and cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.

Makes 4 - 6 servings (however, since we used a lot more chicken, we could have probably fed eight with it)