Score One for The Lasagna!!!

I am by no means an awesome cook but I can put something fairly good on the table to eat (at least Harley Man and the girls have said so)!  I found a lasagna recipe on the Pioneer Woman's website and decided to try it.  Instead of breakfast sausage, I used hot Italian Sausage in with my ground beef and omitted the salt in this recipe because we don't do that much salt! If I do say so it was quite good.  No not gourmet but worthy of adding to my recipe collection because it was easy and yummy!!  Do you make an awesome lasagna?  If so, please share the recipe with me...in the meantime I'll continue to use this one.


The Best Lasagna Ever
Pioneer Woman

Ingredients:

• 1-½ pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions:

Bring a large pot of water to a boil for lasagna noodles.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty.
Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Easy Strawberry Cream Pie!!

Yep, there's a theme going on with my posts....PIE!!!  I just have to share this recipe with you as well because it is so easy to make, looks yummy and tastes delicious.  I made this for our Family 4th gathering and it was gone in a heartbeat!!  I found it at Chef in Training's website.  She has loads of wonderful recipes and so far each one I've made has been awesome!

Easy Strawberry Cream Pie

Ingredients:

1 cooked pie crust Cook according to pie crust directions. My favorite is Pillsbury brand

1 cup heavy whipping cream
8 oz cream cheese softened
1/3 cup sugar
1/2 tsp. vanilla or almond extract
18-20 strawberries cut in halves
1 Tbsp. shortening or oil
1/2 cup milk chocolate chips

Instructions:

Cook your pie crust according to package or your favorite recipes directions. Let cool.

Beat heavy whipping cream until stiff peaks form.
In a separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.
Fold cream cheese mixture into the beaten heavy whipped cream. until evenly combined.
Spoon into cooled pie crust.
Arrange strawberries over the top of filling.
Melt 1 Tbsp shortening or oil and 1/2 cup chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries.
Refrigerate.

Yummy Pie!!

Yesterday, my daughter made this pie for our July 4th family gathering and it was delicious!!!  Just be sure to give it plenty of time to freeze!  Great job, Prissy...thanks for sharing the recipe with me.

Frozen Lemonade Pie

 

 

 

 

 

Ingredients:

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 7 tablespoons butter, melted

Lemonade Filling:

• One 14-ounce can sweetened condensed milk, chilled
• One 12-ounce container whipped topping, thawed
• One 6-fluid-ounce can frozen lemonade concentrate, unthawed
• 1 teaspoon candied lemon peel, for garnish

Directions:

For the crust: Preheat the oven to 350 degrees F.

In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.

For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.

Sprinkle with a little candied lemon peel or add blueberries and raspberries on top and serve!

Food Friday #16

Sausage-Cheese Muffins

My daughter, Prissy, sent me this recipe and she says these muffins are absolutely delicious and so easy to make.  These would be perfect for Mother's Day or Father's Day!!  Plus this is a recipe from Southern Living...so you know you can't go wrong!!

Make these savory muffins for a flavorful addition to your breakfast or brunch standards. With only five ingredients, the hardest part is getting out of bed to enjoy them.

5.0 4

Edit ZIP/Favorite Stores

Find local grocery deals. Edit your ZIP code and select your favorite grocery stores to see what ingredients are on sale right now.INGREDIENTS:
1 (1-lb.) package hot ground pork sausage
1 tsp onion powder
3 cups all-purpose baking mix (like Bisquick)
2 cups shredded Cheddar cheese
1 (10.75 oz) can condensed cheese soup or fiesta nacho cheese soup
3/4 cup buttermilk (water or milk will work too)

PREPARATION:
1. Cook sausage and onion in a large skillet over medium to medium high heat, stirring until it crumbles and is no longer pink. Drain and cool.
2. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture.
3. Stir together soup and 3/4 cup buttermilk (or water); add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.
4. Bake at 375° for 20 to 25 minutes or until lightly browned.

I Haven't Made This But....

My mom has and she says it is absolutely delicious!!!  With strawberries becoming abundant in our area now, I thought this might be a recipe you'd like to try.

Cloud High Strawberry Pie

Ingredients:

1 cup whipping cream

1 10-ounce box frozen strawberries, thawed a bit or 2 cups fresh strawberries, slightly crushed and sweetened
1 cup sugar
2 egg whites
1 tablespoon lemon juice
1⁄8 teaspoon salt
1 teaspoon vanilla
1 10-inch pie shell, baked

Directions:

Beat whipping cream stiff; refrigerate.

Mix strawberries with egg whites, sugar, juice and salt and beat until mixture holds its shape, 10-15 minutes.
Add vanilla and fold in whipped cream.
Pile into pie shell and freeze.

Serve garnished with strawberries and/or more whipped cream, if desired.

Do You Like Spicy?

This recipe is one of Bman's favorites...so if you like spicy, you might want to give it a try!  Just don't overcook or it will be dry! 


Buffalo Casserole

Ingredients:

• 1 (8 ounce) carton sour cream
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded Cheddar cheese
• 3 tablespoons hot pepper sauce (Bman uses 4 or 5 tablespoons)
• 1 (14.5 ounce) can chicken broth
• 1 cup uncooked white rice
• 2 cups cubed, cooked chicken

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix the sour cream, onion powder, garlic powder, dill, and parsley in a large bowl until combined; stir in the cream cheese, Cheddar cheese, and hot pepper sauce. Mix in the chicken broth, a little at a time, and gently stir in the rice and cooked chicken. Scrape into a 2-quart casserole dish.
3. Bake in the preheated oven until the casserole is browned and the rice is tender, about 1 hour.

Having a Party???

I found two delicious recipes I used for two different parties recently. One is an appetizer and the other is a not too sweet punch(don't let the name get you..it isn't only for Mardi Gras)!!! Both are super simple to make...so if you are having a party...try them!!!

Curried Shrimp Tarts

Ingredients

1 cup chopped cooked shrimp (I used canned shrimp because they are small)

1/2 (8-oz.) package cream cheese, softened
3 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2-3/4 teaspoon curry powder (I used 1/2 because some people aren't found of curry taste)
1/4 teaspoon ground red pepper
15 -30 mini-phyllo pastry shells
2 1/2 tablespoons jarred mango chutney

Toppings: chopped fresh chives, toasted sweetened flaked coconut

Preparation

Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.

Mardi Gras Madness Punch

Ingredients:

1 (40 ounce) bottles grape juice

1 (48 ounce) cans unsweetened pineapple juice

1 (2 liter) bottles lemon-lime flavored soda

2 oranges or 2 lemons

2 limes

750 ml vodka (optional) **I didn't use due to type of party**

Directions:

Add liquids in order given.

Float slices of oranges and limes on top.

Delicious!!!!!!

Looking for a light, delicious dessert for your family, a get together with friends or a Spa Party?  Well then, this is a recipe you need to try!!!  You can change up this recipe by adding blackberries, blueberries, mango or pineapple.  Serve it with cinnamon chips or even on top of vanilla ice cream!!  So easy and soooooo yummy!!!  By the way, the cinnamon chips make a great snack too!!

Fruit Salsa and Cinnamon Chips

Ingredients:

2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar

1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray or melted butter 2 tablespoons cinnamon sugar

Directions:

1.	In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2.	Preheat oven to 350 degrees F (175 degrees C).
3.	Coat one side of each flour tortilla with butter flavored cooking spray or melted butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again if using cooking spray.
4.	Bake in the preheated oven 10 to 12 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Food Friday #15

Do you love bread????  Warm, delicious bread???  If so, here's a quick and easy way to make Garlic Knots!!  I made these (doubled the recipe) for Souper Sunday and they were, I think, a hit (does an empty tray indicate a hit??)!!!  LOL!   Give them a try...you won't be disappointed!!

Garlic and Herb Parmesan Knots

By Linda Larsen, About.com Guide

This super easy recipe is a good one for kids to make. All you have to do is tie the dough in knots, roll it in butter and herbs, sprinkle with cheese, and bake.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

·         1 can refrigerated soft breadstick dough

·         2 Tbsp. butter, melted

·         1/2 tsp. garlic powder

·         1/2 tsp. dried basil leaves

·         1/2 tsp. dried thyme leaves

·         3 Tbsp. grated Parmesan cheese

Preparation:

Preheat oven to 350 degrees. Separate dough into 8 rounds and gently unroll. Loosely tie a knot with each breadstick, then tuck ends under to make a knot. In a small bowl, combine butter, garlic powder, and herbs and mix well. Brush this mixture over top of rolls, using all of the mixture.

Sprinkle with Parmesan cheese, and bake at 350 degrees for 12-17 minutes until golden brown. Remove immediately from cookie sheet to wire rack; serve warm. 

Food Friday #10!

Today I wanted to share links to some blogs with tasty recipes.  When you have a chance, go check them out!!!

Six Sisters Stuff

 Skinny Taste

 Sodium Girl

 Deep South Dish

Cooking With Sugar

 

Food Friday-#10

Today I want to share some cheese ball recipes with you.  Each recipe is easy to make and tastes delicious.  The first recipe is a Christmas favorite at our house....even for those who don't normally eat oysters!!!

Oyster Ball

Ingredients:

• 1 8 oz. package of cream cheese
• 1 tin of smoked oysters
• 1 tsp. lemon juice
• 1 tsp. onion salt
• 6-8 drops of Tabasco Sauce (we like it spicy so I always add more)
• Chopped parsley flakes or pecans

Directions:
Soften cream cheese.
Wash, drain and chop smoked oysters.
Add oysters, lemon juice, onion salt and Tabasco Sauce to softened cream cheese.
Form mixture into a ball and place on wax paper.  Roll ball in parsley or chopped pecans.
Wrap ball in wax paper or Saran Wrap and refrigerate until ready to serve with your favorite crackers.

Parmesan-Cream Cheese Ball

 

 

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 1/3 cup grated Parmesan cheese
• 10 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions
• 1/4 teaspoon freshly ground black pepper
• Pinch of kosher salt
• Cayenne pepper to taste (optional)
• 1/2 cup chopped fresh flat-leaf parsley

Directions:

Using an electric mixer, combine the cream cheese, mayonnaise, and Parmesan cheese in a large bowl until well blended. Stir in the bacon and green onions. Add the black pepper, salt and cayenne pepper if using. Using a rubber spatula, gather the cheese mixture into a rough ball. Lay out a sheet of plastic wrap and scatter the parsley all over. Transfer the ball to the plastic wrap. Tightly wrap the cheese ball in the plastic wrap making sure the parsley adheres, twisting at one end to form a tight ball. Chill the ball for at least 3 hours. When ready to serve, remove the plastic and place the ball on a serving plate. serve with assorted crackers and vegetables.

Pineapple Cheese Ball

Ingredients: 

• 1-1/2 packages (12 oz) cream cheese
• 1 small can crushed pineapple (well drained)
• powdered sugar (to taste- approximately 2-3 Tbsp.)
• green onion (optional-to taste, approximately 2 Tbsp.)
• chopped ham (optional-to taste, approximately 2-3 Tbsp. You can use deli meat ham)
• chopped pecans (about 1 cup worth)

Directions:
Combine all ingredients together.
Mash into a ball and chill.
Roll in crushed pecans or slivered almonds.
Refrigerate until served. Serve with crackers.
Enjoy!

Food Friday-#9



Goodness, it's Friday again!!!!  Time for another easy holiday recipe.  I made this for Thanksgiving but since cranberries are also used at Christmas time, I thought someone might want to make it as a side for their Christmas lunch or dinner.  This recipe is so easy to make and oh, so delicious!!!  Try it...I think you'll like it!!



CRANBERRY RELISH

From The Stocked Pot and Co.

 Ingredients:

1 lb fresh cranberries (rinse them off prior to using)

1 cup sugar
1 seedless orange, cut into eight pieces, skin on
1 apple, seeds and stem removed, cut into eight pieces, skin on

Directions:

Place all the above ingredients into a food processor, pulse till the desired consistency is achieved, do not over process. Store in a container with a tight fitting lid, will keep for 4 weeks in refrigerator, always use a clean spoon when removing relish.

Food Friday-#7

With Thanksgiving just around the corner and Holiday Parties soon to follow, maybe you are looking for some easy but tasty recipes to make for these special times???  So I dug into my recipe collection and found two favorites to share with you!!  Both recipes make great appetizers to serve to your friends and family...yummmm!!!

Hot Artichoke Dip

Ingredients:

2 cans of artichoke hearts, drained and chopped

3/4 cup mayonnaise

1/4 teaspoon garlic powder

1 cup Parmesan Cheese (save 1/4 cup for topping)

Directions:

Mix chopped artichokes, mayonnaise, garlic powder and 3/4 cup Parmesan Cheese. 

Place mixture in baking dish and sprinkle 1/4 Parmesan Cheese on top.

Bake at 350 degrees for 20-30 minutes until brown and bubbly.

Serve with a variety of crackers or pita chips

 

Shrimp Dip

Ingredients:

1/4 cup milk

1 cup Miracle Whip Salad Dressing

1 tablespoon Worcestershire Sauce

1/4 teaspoon garlic salt

3 drops Tabasco Sauce (more if you like it spicy)

1 small onion quartered

1 5 oz. can shrimp, drained

1/2 pound Cheddar cheese, cubed

Directions:

Put all ingredients in blender and process at "blend" until smooth.

Chill.

Serve with crackers, veggies or chips

Food Friday #6

My step-granddaughter, KK, loves broccoli....not just a little...she will order broccoli over any other side be it fries, chips, etc.  So I've been going through some of my old recipes to find a way to fix broccoli for Thanksgiving. I found a family favorite which I plan to make for her this year.  Maybe you have a broccoli lover at your house too, if so I'll share the recipe with you!!


Broccoli Casserole

Ingredients:
1 package (10 ounces) frozen, chopped broccoli
1/2 cup mushroom soup
1/4 cup mayonnaise
1/2 teaspoon fresh onion
1/2 cup grated sharp cheese
1 beaten egg
1 cup Ritz crackers, crumbled
1/2 cup melted butter or margarine


Directions:
Cook broccoli for 5 minutes in boiling water.
Drain and then steam broccoli over boiling water 10 minutes
Mix soup, mayonnaise, onion, cheese, egg with broccoli
Mix crumbled Ritz crackers and butter/margarine together.
Sprinkle crumbled Ritz crackers over the top
Place in small casserole dish and bake at 400 degrees for 20 minutes

Food Friday #5

Do you have lots of apples?  Need a recipe to use some of those delicious apples?  Well, here's a cake I am sure you will enjoy.  This is a dense cake and I don't always put the glaze on it...your choice!!
I've made this cake many times and it is yummy...especially during the fall season when apples are abundent!!

Raw Apple Cake

Ingredients:

• 2 Cups Sugar
• 1-1/2 Cup Oil
• 3 Eggs
• 3 Cups All Purpose Flour*
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1 Teaspoon Vanilla Extract
• 3 Cups Chopped Tart Apples
• 1-1/2 Cups Chopped Nuts (pecans or walnuts)

*Note: Self-rising flour may be substituted for all purpose flour, baking soda and salt.

Instructions:

• Beat with Mixer: Sugar, Oil and Eggs until well blended.
• Add Flour, Salt, Soda and Vanilla gradually.
• By hand, stir in apples and nuts until well blended.
• Pour into greased or sprayed tube pan.
• Bake 1 Hour and 10 Minutes in 350 degree preheated oven.

Cake Topping:

• 1 Cup Light Brown Sugar
• 1-1/2 Stick Margarine
• 1/4 Cup Milk
• (whole pecans may be added for garnish)

Bring to rolling boil and cook for 3 minutes, stiring constantly. Pour over warm cake.