Lasagna

This is yet another Mom recipe. I LOVE this lasagna. I crave it, and so does anyone else that tastes it.
We had some neighbors over for dinner a few months back, and the husband lived in Italy for 2 years. He said my lasagna rivaled the lasagna he had there.  But I'm not bragging... ;) 

Now, you will notice I use cottage cheese. Don't panic. You can use the more traditional ricotta if you desire. I don't like the texture of ricotta, so I use cottage cheese. Just trust me and use it the first time. You won't be disappointed! (It's also cheaper!)

Lasagna

1 lb hamburger or ground turkey
1 clove garlic, minced
1 TB basil
2 6oz cans tomato paste
2 16oz cans diced tomatoes
10 oz lasagna noodles
2 eggs
1 cup Parmesan cheese
2 TB parsley
1/2 teas pepper
3 cups cottage cheese
1 lb mozzarella cheese, grated

Brown meat, drain off fat. Return to large sauce pan, and add garlic, basil, tomatoes, and tomato paste. Simmer uncovered for 30 min. Stir occasionally.

During the last 15 minutes of simmer time, cook the noodles until tender, drain, rinse.

Beat eggs in a large bowl. Add cottage cheese, parmesan cheese, parsley, and pepper. Mix well.

In a 13x9 baking pan, layer noodles, 1/2 of the meat, 1/2 of the cottage cheese, and 1/2 of the mozzarella cheese. Repeat layers, ending with cheese.

Bake at 375 for 30 minutes.

Let stand 10 minutes before serving.

You won't need much else to compliment this meal. Some French bread with Garlic Seasoning, and a nice salad will fill out the meal.

Apple Pie and Apple Tarts!

Here is another "From Mom" recipe. I make Apple Pie every Thanksgiving, and always get rave reviews. The crust is so easy to make!

Now, truth time. I really battled myself over whether to make this recipe public. I mean, it's family tradition! But, the recipe is too good to NOT share!

I do usually make a full pie with this. This time, however, I thought that little pies, or tarts, would be fun to make! As you can see, they are far from perfect! But, they had just the right ratio of crust to apples. Add some ice cream... yum!

Apple Pie and Apple Tarts!

Pie Crust (Makes 2 crusts-one bottom, one top)
2 cups flour
1 teas salt
1 teas sugar

Mix ingredients together.

Add 1/3 c. Shortening.

Cut with fork or pastry cutter until it looks like cornmeal. Add another 1/3 cup of shortening and cut with fork until it looks like giant peas.
Add 4-5 TB COLD water.

**The cold water is important. The colder the water, the flakier the crust will be. So, before starting, put a cup of ice water in the freezer. By the time you get to this step, it will be cold enough to use! I also seem to need more than 5 TB of water- just use 1TB at a time until the dough forms a ball.

Mix until dough forms a ball.

Divide dough in half, and roll out on wax paper or flour covered surface.

For Pie: Flip dough in pie pan and press in.
Roll out second crust.

For Tarts: Use a round cookie cutter or glass and cut out circles about 1/2 inch bigger than your muffin tins. Try to get them as close as possible, as the dough gets tougher every time you have to re-roll it.

Tarts: Place dough circles in muffin tin, pressing against the sides. There should be some dough that overflows the tins.

Now for the Apples!

Now, here is my secret. I use 3-4 different brands of apples.
Why?
This adds texture, color, and different taste to the pies! Try it! You may get an odd look from the cashier when you hand her 3 bags full of 2 apples each, but hey, what do you care? You are making fabulous pie!

5-6 Apples - peeled or not, your choice. I leave the peels on cause I'm lazy.
Chop apples. I chop them very finely as you can see in the picture.
You need enough to heap in the pan; but don't put them in the pan yet!

Apple Topping:
1 cup sugar
3 TB dry Tapioca Pudding (Absorbs moisture, keeping your crust dry)
1 1/2 teas. cinnamon
1/4 teas. nutmeg
Mix all ingredients and pour over apples. Mix thoroughly.

Fill your pie crust(s) with apples- heaping it in the crust.

Place dabs of butter (pea sized) over apples.

Place second crust over the top, and seal edges.

Poke some holes in the top- or get creative and make a fun design.

For Pie: Cover edges with foil until the last 5-10 min. of baking.
(This insures that your edges won't burn!)
Bake at 425 for 60 min. or so. Check at 40 min.

For Tarts: Bake at 425 for 20-30 min. or until top is slightly browned.
Let cool in pan, then remove to serving plate.
Serve warm with Ice Cream or whipped cream!

Enjoy!

Smokey Black-Bean Soup

It's starting to look, and feel, a little like Fall! I love soups, and this is one that is great all year round! This smokey, spicy soup is a Weight Watcher's recipe! So, make some up and enjoy the rich taste of this healthy soup!

Smokey Black-Bean Soup
Weight Watchers

4 cans black beans
1/4 lb canadian bacon
1 onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
1 teas ground cumin
1/2 teas ground chipotle chile pepper
4 cups reduced sodium chicken broth
1/4 teas salt

1. Place 2 cans of the black beans in a colander; rinse and drain. Transfer the beans to a bowl and stir in the remaining cans of beans.

2. Spray a large saucepan with non-stick spray, and set over medium-high heat. Add the bacon and cook, stirring occasionally, until browned, 3-4 minutes. Add the onion, bell peppers, and garlic. Add in the Cumin and Chipotle Chile Pepper. Cook, stirring occasionally, until fragrant, about 1 minute. Add the beans and broth; bring to a boil. Reduce the heat, and simmer until slightly thickened; about 30 minutes.

3. Remove the saucepan from the heat; allow to cool about 10 minutes. Pour 4 cups of the soup in a blender and puree. Return the pureed soup to the saucepan and stir in the salt. Cook, stirring occasionally, until heated through, about 2 minutes.

This is a hearty meal all by itself. If desired, serve with a salad, or pair with bread or even a warm tortilla!

Banana Bread

Now, I know that there are tons of Banana Bread recipes out there... and every one says that it is the best... but believe me, THIS ONE is the best!

This is another beloved family recipe from my Mom's family. It is versatile, and can be made into 1 big loaf, 2 smaller ones, or even muffins!

Banana Bread

1/2 c shortening
1 1/2 c sugar
1 teas vanilla
2 well beaten eggs
2 c flour
1/2 teas salt
1/2 teas baking soda
4 TB sour* milk
1 c banana pulp (roughly 2 bananas)- the riper the banana, the better the bread!
1 c walnuts, chopped (optional)

*Sour milk by adding 1 teas of lemon juice.

Cream shortening and sugar. Add vanilla and eggs. Beat until creamy.
In a separate bowl, mix flour, baking soda, and salt.
In another bowl, mix milk and banana pulp.
Add the flour mixture to the shortening bowl, alternately with the milk and banana pulp.
A little flour mixture, stir. Then a little banana mixture, stir. Continue until all is mixed.

Pour into 1 bread pan, 2 small bread pans, or muffin tins. Only fill each pan halfway.
Bake at 350 for 60 min. for 1 loaf,
30 min. for 2 small loaves,
15-20 min. for muffins.

Favorite Recipes from Other Blogs 2nd Ed.

Our Best Bites

Recipes I've made and posted here:

Breadsticks and Pizza Dough
Flour Tortillas
Rosemary Focaccia Bread


Other Favorites:
Pumpkin Pie Milkshake
Chocolate Chip Cookies

Bellalimento

Nutella Milkshake

Recipe Shoebox

Indian-Style Beef with Cilantro Sauce Soon to posted here. This meal is just divine!

Eat at Home

Posted here on my blog:

Hawaiian Grilled Chicken and Tropical Salad

Crafty Creative
Dangerously Delicious Danishes

Food Finery
Spinach Fontina Soup

Go visit these wonderful blogs! Don't go without eating first though!!!

Taco Soup

In college, I had a great friend named Cami. She made this soup, and everyone begged and pleaded for the recipe.
Years (but not too many!) later, this is still a family favorite.

*I've posted this recipe previously, but finally got a picture! Plus, this time I added Kidney beans, which are not an original ingredient. They are something that a coworker recommended. Did they add anything? Not really. So, kidney beans are optional!

Taco Soup

1 lb hamburger

1 8oz can El Pato Sauce**
2 14oz canned chopped tomatoes
1 16oz can corn (I use frozen corn for it's freshness. Just fill up the empty chili can to measure)
1 16oz can chili with beans
1 16oz can kidney beans (optional)
1/2 pkg taco seasoning mix


Toppings include:
Tortilla chips
Sour cream
Cheese

**El Pato sauce is a spicy tomato sauce, and can be found in most grocery stores in the "ethnic" food section. If you can't find it, or want a milder substitute 1 8oz can Tomato Sauce and add 1/4 teas each of chili powder, cayenne, garlic, and onion.

Fry hamburger in a large sauce pan, and drain. Put hamburger back in the pan, and add the rest of the ingredients.
Bring to a boil, and simmer for 20 minutes.
Serve with grated cheese, corn chips, and sour cream.
Don't use a spoon! Use chips!

This soup also freezes well. Place soup in individual serving ziplock bags and freeze!

Quesadillas and perfecting an old recipe

I was cooking for a crowd last week, and really wanted to make my Lime Cilantro Chicken. However, I needed a meal that would travel well. The thought hit me to do the chicken in the crockpot! That way, I could cook all day, and then the crockpot would keep it warm during the 45 min. drive.

This little experiment resulted in the best batch of Lime Cilantro Chicken I have made to date. The chicken just fell apart, and since it was baked right in the sauce, it had more flavor then when I cook it on the stove.

A few hours into the cooking, our family get-together fell through, so I was left with a lot of chicken! I used some to make these yummy quesadillas, and then froze the rest in 2 cup quantities. Now, I can just pull the chicken out of the freezer whenever I need too!



Here is the basic recipe again. I used 5 chicken breasts, so I doubled the sauce ingredients. I left the chicken whole, and just stacked them in the crockpot.

Lime and Cilantro Chicken

Enough skinless, boneless chicken breasts, cut into strips, to feed your family
Juice of 2 limes (can also use the zest for an extra kick)
2 TB Sugar
2 teas. dried Oregano
1/2 teas. Cayenne
1 teas. ground Cinnamon
1 bunch Cilantro
1/4 cup Vegetable Oil

For crockpot:
Mix all of the ingredients, except the chicken, together. Lay the chicken in the crockpot. My chicken was even frozen! Pour marinade over the top, and cook on low for 5-6 hours. Shred chicken, stir, and cook until done.

Serve in a burrito, as fajitas, or in a quesadilla!  Serve with Cilantro Lime Dressing!

I spread cheese on half of a flour tortilla, added chicken and salsa, folded the top of the tortilla over the mixture, and grilled until the cheese melted and the tortilla was crisp. Yum!

Favorite Recipes from other Blogs 1st Ed.

Good Morning! I was making dinner last night, a new recipe from one of my favorite blogs, and I thought that it would be fun to have a list on my blog of all of my favorites from other blogs! This is a great way to showcase amazing recipes, but not have to re-post them on my blog. It will also introduce you to other fun Foodie bloggers!

My Favorite Recipes from Other Blogs

Our Best Bites

If you read my blog, you know that these gals are my #1 source of new recipes. EVERY thing I have made using their recipes has been fantastic. Sometimes you get recipes that are good if you change this, or add that... not with Our Best Bites! Their recipes are ready to go!

Favorites:
*Ones I've made and posted on my blog:
Pineapple Cilantro Rice
Apple Cider Spiced Donuts
Garlic Seasoning
Crispy Coconut Chicken Fingers
Pork Chimichurri or Cilantro Parsley Pesto
Fruit Salsa with Cinnamon Chips I made this for a dinner party and it was a hit!

**Recipes I've made but not blogged:
Baked Creamy Chicken Taquitos These are fabulous with Beef too! Last time I made them, I used flour tortillas and my Cilantro Lime Chicken. Yum!
Tip: How to cut a Mango
Candied Coconut Sweet Potatoes My Sister-In-Law made these for Christmas last year.
Egg Salad Perfect.
Strawberry Sorbet Delicious with shredded coconut on top!


Mel's Kitchen Cafe

Tacos Supreme These are what I was making last night. The flavors are amazing, and even my picky taco-eater loved them! They will be made over and over... I didn't use the full amount of chili powder, or the jalapeno because of that picky son. However, the flavor was still amazing!

I've got a number of other recipes from Mel's site to try. I'll keep you updated!

Barbara Bakes

Amish Baked Oatmeal I love this stuff. I usually bake a batch, cut it and freeze it in small ziplocs. Then, I simply pull one from the freezer, take it to work, and eat it there with milk. Yum! I've made it with dried tropical fruit, coconut and macadamia's, and maple and brown sugar. Everytime it comes out perfectly!

Two Peas and Their Pod

Cinnamon Roasted Almonds These are the best spiced almonds I've ever had. This mix is also excellent on Pecans.

Maria's Sunshine Salad A perfect Spring salad!


I think that's enough for today! Have fun exploring these amazing blogs. I'll do more of these posts as I try new recipes! I'll also be adding these links to the top for easy reference.

Pork Chops and Rice

A basic, but delicious dish! This is a dish that I've been eating all of my life. Whenever someone asks for an easy Pork recipe, I give them this one. It is also excellent with Chicken!

(I finally have a new camera, but still not pictures of this simple but yummy dish!)

Pork Chops and Rice

Enough Pork Chops for your family
Flour, Seasonings (garlic salt, rosemary, all-spice- use your favorite combo)
2 cups Minute Rice (only works with Minute rice!)
2 cups Water
1 can Cream of Chicken soup

Mix flour and seasonings in a flat bowl.

Coat Pork in flour, and cook on stove top until the outside of the pork is browned.

Meanwhile, in a casserole dish - size depends on number of pork chops- you want them to all fit comfortably- Mix the rice, water, and Cream of Chicken soup together.

When Pork is browned, place over the rice mixture.

Cook at 350 for 30 minutes.

Serve!

Garlic Seasoning

Garlic Bread Seasoning

Recipe found on OurBestBites

So, you have your French bread, butter, and... what to sprinkle on top?

Look no further! The wonderful ladies at Our Best Bites have come up with this amazing combination of seasonings that will leave you wanting more!

I seriously use this on everything Italian! I sprinkle it on pizza, I use it to make spaghetti and pizza sauce... whatever I can!

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter's melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

I had an empty seasoning container, mixed it all up, and keep this mix on hand in the cupboard. It is a wonderful time saver!

Use on Bread and also in Sauces!

Week 4 Meal Plan

I can't believe we are on week 4 of our meal plans! I hope you are enjoying the recipes, and bringing new meals into your home. Hopefully, some of my favorites will become some of yours!

Just a reminder. If you would like to see something different on the menu, please ask!

Monday: Manicotti with Breadsticks and salad

Tuesday: Chicken and Broccoli Braid

Wednesday: Caesar Salad Beef Burgers on Garlic Crostini with Sweet Potato Fries

Thursday: Southwestern Eggrolls

Friday: Leftovers

Saturday: Curry Pumpkin Alfredo with Roasted Parmesan Broccoli. **Start marinating Sunday's meat!

Sunday: Teriyaki chicken or flank steak with sour cream potatoes and a salad

The recipes and shopping list can be found right here!

I linked my menu at Orgjunkie.com

Week 3 Meal Plan

I've got some oldies but goodies on this week's plan! I will not be doing this week with you though. I am planning some new dishes that I thought I would try out before pushing them on you! Enjoy some our family favorites this week!

And, as always, PLEASE comment! Let me know how you like the meals, or if there is something you would like to see more of! I am going to be adding more side dishes and deserts too!

Monday: Meatloaf Mounds, Parsley Potatoes, veggies and No-Bake Cookies
Tuesday: Homemade Pizza and salad
Wednesday: Jambalaya with salad or veggies
Thursday: Leftovers and Chocolate Butterscotch bars for desert
Friday: Grandpa's Pancakes with eggs, and bacon or sausage
Saturday: Thai veggie stir-fry (meat optional)
Sunday: Ritz Chicken Casserole with salad

The menu list, recipes, and even a shopping list are available to print!

French Dip sandwiches

What is better than a hot, easy meal for a cold night? I love French Dip sandwiches, and this is an easy, and delicious way to have them at home!

I have 2 recipes that I love for this recipe. I'm combining them here.


French Dip Sandwiches

1 lb Italian Roast Beef, sliced thin
2 1-ounce packages of dry onion soup mix
2 cloves garlic
2 cups beef broth
2 TB of Worcestershire sauce
salt & pepper
Provolone or Mozzarella cheese
6-8 Large buns
Parmesan cheese

1. In a medium saucepan, heat 1 TB of oil. Saute onion soup mix and garlic until heated through. Add beef broth and Worcestershire sauce. Bring to a boil and simmer for 5 minutes.

2. Slice sandwich buns (or a loaf of bread) in half. Place on broiler pan, and toast under broiler. Drizzle olive oil on bread, and cover with grated Parmesan cheese.

3. Place the roast beef slices in the broth and warm them up. Remove from sauce, and pile on your bread. Cover the meat with Provolone, and put back under the broiler until the cheese melts.

4. Ladle the soup into small bowls and use that to dip your sandwich in.

You'll need lots of napkins for this dinner!
Serve with a side salad or veggies!

Chocolate Butterscotch Bars

These bars are easy to make, and easy to impress! I believe it was originally from a Pillsbury recipe, but it's been so long, that I've lost the source.

Chocolate Butterscotch Bars

1 pkg Yellow Cake Mix
1 pkg (3.4oz) Instant butterscotch pudding mix
1/2 cup oil
2 eggs
1 cup (6oz) semi-sweet chocolate chips
1 cup flake coconut
1 cup chopped nuts (reserve 1/2 cup for Glaze)

Glaze:
1 cup (6oz) butterscotch chips
3 TB milk
2 TB butter or margarine
Reserved nuts from dough

Heat oven to 350**. Lightly grease 13x9" baking pan.
In a large mixing bowl, combine dry cake mix, dry pudding mix, oil, and eggs. By hand, stir until well blended.
Stir in chocolate chips, coconut, and 1/2 cup nuts.
Press mixture in prepared pan.


Bake at 350 for 25-30 min until golden brown.
**Higher altitude (Utah): bake at 375 for 20-30 minutes.
Let cool in pan.

In a small saucepan, combine glaze ingredients; melt over low heat, stirring until smooth.
Drizzle over warm bars. Sprinkle with reserved nuts.

Makes 36 bars...or so...

Week 2 Meal Plan

Are you ready for another great week of meals?

Here's my menu for the week! The link is below so you can download the recipes, menu, and grocery list too! Enjoy!



Monday: Pesto Pasta
Tuesday: Enchiladas
Wednesday: Leftovers
Thursday: Baked Chicken
Friday: Smokey Black Bean Soup
Saturday: Chicken Satay w/ coconut rice
Sunday: French Dip sandwiches

Download the recipes and grocery list!

Please!!! If you download the recipes, or use any of my recipes, please let me know!

Also, give a holler if you are looking for different kinds of meals! Thanks!

No Bake Cookies

Who doesn't like No Bake Cookies? They are the perfect cookie to make with kids!

No Bake Cookies
Or, for the yucky in us: "Gorilla Poop"!

2 cup sugar
1/4 cup cocoa powder
1/2 cup milk
1/2 cup margarine
1/2 cup peanut butter
pinch of salt
1 teas vanilla
3 cups quick oats
1/2 cup coconut (if desired- but oh, you want it, believe me!)

Mix the sugar, cocoa, milk, and margarine in saucepan. Cook on medium heat on stove until it starts to boil. Stir continually while cooking.
Boil for 2 minutes. Remove from heat.

Add peanut butter, salt, vanilla. Mix well.

Add oats and coconut, mix well.

Drop by teaspoons on waxed paper. Place in fridge until hard, if desired.

**You can also make these into a brownie form by pressing the mixture in a large casserole dish.

Enjoy!

Better than *** cake! Heath Bar Cake

You have to eat it to believe it! This cake is so moist and delicious...mmm...

Better than *** cake
Heath Bar Cake

1 German Chocolate Cake Mix
1 jar of Caramel ice cream topping
1 can sweetened condensed milk
Whipped Cream or Cool Whip
Heath bars- crushed*

*You can buy crushed Heath in the baking aisle by the chocolate chips.

Follow the cake instructions on the box to make the cake, including baking.

When the cake is done, immediately poke holes in the top with a knife.
Pour the caramel sauce over the cake, spreading evenly until it soaks into the cake. Don't worry about appearance- it will be covered soon!

Pour 1 can sweetened condensed milk over the cake, doing the same- spreading until it soaks in.

Refrigerate until cool.

Cover the cake with the whipped cream and sprinkle the Heath bars on top.

Mmmm...

Because this cake is so moist, it is best eaten within 2 days. Refrigerate any leftovers.

Week 1 Meal Plan

What am I having for dinner this week?

Check it out! Join me in making these delicious meals.

Monday: Lasagna
Tuesday: Cilantro Lime Chicken w/ dressing served as burrito filling
Wednesday: Pork Chops and Rice
Thursday: Fettucine Alfredo w/ leftover chicken, or meatless
Friday: Leftovers
Saturday: Taco Soup
Sunday: Breakfast for dinner

Here is a list of 6 meals (one leftover night) with recipes and shopping lists! Print this out, go shopping, and enjoy a week of delicious dinners!

Download the document HERE

Let me know if you downloaded this document, or made any of the meals! If providing menus is helpful, I'll continue to do so!

Ritz Cracker Chicken

Also called Sour Cream Chicken... Ritz Casserole...Poppy seed casserole...that yummy chicken stuff...whatever name comes to mind first!

A roommate in college shared this recipe with me, and it's become a family favorite. It's the perfect comfort food.

Ritz Cracker Chicken

1-2 lbs chicken, cooked and cubed or shredded.
(We prefer shredded. It spreads through the dish better that way.)
1 1/2 cup sour cream
1 can Cream of Chicken Soup
9oz box of Ritz crackers, crushed (About 2 sleeves)
1 T poppy seeds
1 cube butter or margarine.
1 TB seasonings - I use garlic and Herb
Garlic
Salt and Pepper
Rice

Melt Butter. Add crushed crackers and poppy seeds. Mix, and set aside.
Mix Sour Cream, Chicken, and Soup. Season with Herbs, Garlic, Salt and Pepper.
Press 1/2 of the cracker mixture into the bottom of a 9x13 dish.
Add 1/2 of the leftover crackers to the chicken mix.
Spread chicken mix over the crackers in the pan.
Sprinkle remaining crackers over the top.
Bake at 350 for 30 min.

Serve over rice.

Chicken Alfredo

It was Mother's Day, about 4 years ago. I wanted my man to make me Alfredo for dinner. We had a fairly simple recipe for it. It would be easy? Right?

We searched high and low for that recipe. It was gone. Vanished. Kaput.

It was destiny.

We got online at Allrecipes.com and found this recipe. Even simpler. Even better. Amazing.

We've never looked back.

You know you have an amazing recipe when you are eating Alfredo in a fancy restaurant, and the Man looks at you and tells you that yours is better! (And not just for kiss-up points!)

Chicken Alfredo- also great as a Pizza sauce!

Cooked Pasta
Cooked Chicken, shredded or bite sized

Sauce:
1 block Cream Cheese
1/2 cup of Butter (can use less)
1/2 to 3/4 cup Milk (I use 3/4 for a thinner sauce. Use less for a pizza sauce)
3/4 cup Parmesan cheese
1 TB Basil
1 Teas Garlic
Pepper to taste

Nutmeg

Combine all ingredients, except Nutmeg, and heat until melted, stirring frequently.

Toss over Pasta and Chicken

Sprinkle Nutmeg over the entire dish! This is the “secret” ingredient that gives it a punch! Trust me, this is amazing!

Take one bite...mmm...close your eyes and enjoy.

Stay tuned for simple ways to turn regular Alfredo sauce into something Gourmet!