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Saturday, February 26, 2011

Yummy Lasagna

This lasagna is so good. Very filling too. If it is too much for one meal, it heats up well for leftovers.
You can even freeze what's left for another meal down the road.

You will need a 9"x13" pan.

This meal will take 3 to 3-1/2 hours from start to finish so allow that much time.


1 lb ground beef
12 oz pork sausage- Italian or regular
24 oz tomato sauce
12 oz tomato paste
2 teaspoons garlic powder or 2 minced cloves of garlic
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper

3 eggs
3 Tablespoons chopped fresh parsley or 1-1/2 Tablespoons dried
24 oz cottage cheese
8 oz ricotta cheese
1/2 cup Parmesan cheese

9 lasagna noodles, cooked and drained
6 slices provolone cheese
12 oz shredded mozzarella cheese

In a 3 quart saucepan cook the meats together until done. Drain.
Add the tomato sauce, tomato paste,garlic powder OR cloves, sugar, Italian seasoning, salt, and pepper. Simmer over low heat for 1 hour.
In a bowl, mix the cottage cheese, eggs, ricotta cheese, Parmesan cheese, and parsley.
Cook the noodles. Drain and rinse to cool and so they won't stick together.
Put 1 cup meat sauce in the bottom of the baking pan. Spread it out as best as you can.
Layer 3 lasagna noodles,
the provolone cheese,
2 cups of the cheese mixture,
1 cup of the mozzarella,
3 lasagna noodles,
2 cups meat sauce,
the rest of the cheese mixture,
1 cup mozzarella,
3 lasagna noodles
the rest of the meat sauce,
the rest of the mozzarella cheese.

The dish will be super full.
Preheat the oven to 375 degrees Fahrenheit.
Cover the dish with foil. Bake for 50 minutes.
Uncover. Bake 20 more minutes.
Take out of oven and let stand 15 minutes before serving.

Serve and enjoy.
12 large servings.

Saturday, February 19, 2011

Pig 'n Blankets

Pig 'n blankets are easy to make and kids love them. Many adults do too.
Use the ready made biscuit dough or make it from scratch. Great either way.

Preheat your oven to 415 degrees Fahrenheit.


1 package hot dogs
1 batch biscuit dough or a can of biscuit dough.
2 or 3 slices American cheese, depending on how many hot dogs in the package

Make the biscuit dough and divide it so you have a piece for each hot dog.
Or, if using canned biscuit dough just separate the pieces- 1 biscuit per hot dog.
Make slits in each one of the hot dogs. Don't go all the way through. You just want a deep pocket to hold the cheese.
Slice the cheese into thin pieces. You will want to slice it into 3 or 4 pieces per slice. So if you have 7 or 8 hot dogs you need 2 slices. If 10 or 12 hot dogs you will need 3 slices.
Carefully put the cheese into the hot dog slits.
Flatten out each piece of biscuit dough.
Lay the hot dog cheese side down and close the dough around the hot dog.
Work it to smooth it out.
You can cover the whole hot dog or leave ends uncovered- your choice.

Bake on a baking sheet for 12-15 minutes until the blankets are golden.

Thursday, February 10, 2011

Golden Cinnamon- Pumpkin Bars

These bars are moist and big on cinnamon flavor.Originally the recipe called for cinnamon chips, but I only had butterscotch so I used them and they turned out great. So, that is what I always use.
They also call for whole wheat flour instead of white, so make sure you have that on hand to make these.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9"x13" baking pan.


3/4 cup(1-1/2 sticks) butter
1-1/3 cups brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 egg
1 cup pureed pumpkin
1-1/2 cups whole wheat flour
1 cup cinnamon OR butterscotch chips

In the microwave or on the stove, melt the butter.
Add the brown sugar and combine.
Return to heat briefly to dissolve more of the sugar.
Let sit and cool to the touch.
Beat in the vanilla extract, baking powder, salt, cinnamon, cloves, allspice, and ginger.
Beat in the egg.
Add the pumpkin, flour, and chips and mix well.
Spread the batter in the baking pan.

Bake in the preheated oven 40-45 minutes until it tests done using the toothpick test. Moist crumbs may cling to the toothpick and it is still done.
Take out of oven and cool on a rack.

Cut into bars.

Sunday, February 6, 2011

Ten Layer Dip

This dip is pretty awesome. The best toppings for a taco or burrito in a dip.
The ground beef is optional, but it is tasty.
You can shorten everything by using already made ingredients or go the whole nine yards and do everything from scratch.

You will need a large platter or shallow pan.


2/3 cup sour cream
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
dash salt
2 cups awesome refried beans or a 16 oz can refried beans
1/4 lb ground beef fried and seasoned- optional
1 cup shredded cheddar cheese
1/2 cup super easy guacamole or use ready made
1/4 cup sliced black olives
1/4 cup chopped onion
1 medium chopped tomato
1 teaspoon chopped cilantro

Combine the sour cream, cumin, cayenne pepper, paprika, and salt. Set aside for flavor to blend.
Heat up the beans. Spread on the platter.
Sprinkle the ground beef over the beans.
Sprinkle 1/2 of the cheese over that.
Spread the guacamole over the cheese.
Sprinkle over the black olives.
Spread the sour cream over the olives.
Sprinkle the onions, the tomatoes, cheddar cheese, and cilantro over the sour cream.

Serve with tortilla chips.