By Deanna Darr

We had about 35 minutes to eat supper and be out the door tonight. The answer? Pizzaburgers!
We had a small bowl of browned hamburger in the fridge, a jar of pizza sauce, some shredded mozzarella and a few leftover hamburger buns. After some quick assembly - we spread the bun halves with sauce, then added hamburger and sprinkled with cheese — they were in the oven. Delicious and quick!

By Tanya Manus

I recently had the pleasure of meeting self-described “foodie” named Melanie who loves finding recipes online, and recently started reading the Journal’s food blog.

My post a few weeks ago about deviled eggs left her with a dilemma - how long is it safe to leave them at a buffet or on a snack table at a party? The answer, according to www.super1foods.com, is two hours. If they’ve been sitting for longer than that, you might want to think twice before you nibble on one!

She also wondered how to keep them at a good temperature while they’re on the buffet table? My suggestion would be to fill a bowl with ice, then sit the tray of eggs on the ice to keep them cooler. Do any readers have any ideas to share, or any favorite gadgets that help you keep hot foods hot and cold foods cold during parties, potlucks etc.?

Melanie and I would love to know!

By Jomay Steen

Daniel Mazier, who sent me the following main dish, writes that this hassle-free recipe is for families heading back to school. He adds that the recipe can be prepared in less than 10 minutes and requires fewer than 10 ingredients—most of which you probably already have in the kitchen.
Now, that’s the challenge!
I never have ground turkey, Italian breadcrumbs, ready-made ravioli or fresh parsley floating around in my kitchen. After spending $163 on my most recent grocery shopping trip, I do have fresh eggs. I’m pretty sure I’m out of Parmesan cheese, but maybe I can substitute Feta. I have some old sourdough bread that I can toast in the oven for breadcrumbs and a bit of Italian seasoning for the parsley. Beef will have to do for the turkey.
But I’ll have to send out for the ravioli or just use macaroni.
At this rate, I think my recipe is going to be a lot different from Mazier’s. To the good cooks, bon appetite. For the rest of us, good luck.

Ready-made Ravioli with Meatballs
1 pound ground turkey
1 large egg
1/4 cup seasoned Italian breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
1 (24-ounce) jar marinara sauce
1 (16-ounce) package frozen Mrs. T’s Pierogies or ready-made ravioli
1 tablespoon fresh chopped parsley
1/4 cup grated Parmesan cheese
Combine ground turkey, egg, breadcrumbs and salt in large bowl; stir until mixture is well combined. Shape mixture into 1-1/2-inch-round meatballs.
Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Cook half of the meatballs at a time until well browned on all sides, turning frequently; repeat with remaining oil and meatballs. Add marinara sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until meatballs are cooked through.
Meanwhile, boil pierogies or ravioli as package directs. Drain.
Toss pierogies or ravioli with meatballs and sauce to mix well. Sprinkle with chopped parsley. Serve with grated Parmesan cheese.
Makes 4 servings.