Hey everyone! Its so weird to think that I'm 21 now... I want to thank everyone who sent me cards and packages. It means the world to me. My actual birthday hardly felt like my birthday at all, mainly because we had a seven hour meeting that day. However, some of the members really tried to help my birthday be awesome. One family made us "Banana Raviolis." I know they sound weird, but they are probably the best dessert I've ever had in my life. Hands down. The members that made them for me had never had them before either, and they became their favorite dessert too. The rest of this week has gone well, we were able to help the atheist woman we are teaching come to church for the first time in over six years! It was really cool to see her there. We are also excited because for the first time since I've been in this area, we don't have ANY meetings this week! That's really good for us, because we'll actually get to do some real missionary work! I haven't done that in quite a while it feels like. We're hoping to be setting a baptismal date with one of our investigators soon. Hopefully in the next week or so. Other than that, I'm happy and healthy! Love you all, and thanks again to everyone who wrote!
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Presenting Elder Hunsaker and Elder Hoffman's Favorite:
BANANA RAVIOLIS
Ingredients
2-3 firm medium bananas
4 packages "rolos" milk chocolate-covered chewy caramels, unwrapped (24 pieces needed)
2 pkg (cans) refrigerated thin-crust pilsbury pizza dough
1 tbsp (15 mL) sugar (or brown sugar)
1/3 cup (75 mL) Caramel Sauce - ice cream topping is fine
Directions
Preheat oven to 400°F (200°C). Lightly brush Large cookie sheet with vegetable oil. Slice bananas diagonally into twenty-four 1/4-inch-thick (6-mm) slices, set aside.
Unroll one package of dough onto bottom of pan, gently shaping to form a rectangle. (Do not stretch. Dough will not cover entire bottom of pan.) Arrange banana slices over dough in four rows of six each, spacing 3/4 in. (2 cm) apart. Top each banana slice with two rolos. Unroll second can of dough and lay over the top of banana/rolo filling, matching edges and shaping to fit. Press firmly around lumps of filling to seal; pinch together any tears.
Using Pastry Cutter (or pizza cutter), trim and discard edges of dough; cut into 24 ravioli. Using Mini-Serving Spatula, separate ravioli over pan. Sprinkle white or brown sugar over ravioli. Bake 10–12 minutes or until golden brown. Remove ravioli to Stackable Cooling Rack; cool 2 minutes. Place on serving plates; drizzle with warm caramel sauce.
Tip: Best if eaten while still warm and gooey.
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