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.
Ingredients:
MEAT SAUCE
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
CHEESE MIXTURE
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.
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.
Ingredients:
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.
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.
Yummy!
Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9"x13" baking pan.
Ingredients:
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.
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.
Ingredients:
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.
These bars do not have butterfinger candy bars in them. However they have a peanut butter/ chocolate topping and are crunchy so you could say they are reminiscent of them.
They are pretty quick to make.
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9"x13" baking pan.
Ingredients:
1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
4 cups oatmeal
1 cup chocolate chips
3/4 cup peanut butter
Cream the butter, brown sugar, and white sugar. Mix in the oatmeal.
Spread in the baking pan.
Bake 20-25 minutes til set but not dark.
Cool.
Melt the chocolate chips and peanut butter in the microwave.
Heat them for 30 seconds and stir. Heat another 30 seconds and stir until smooth.
Spread over the cooled bars and refrigerate until the topping is firm.
Cut into bars.
This is my basic white bread recipe. If you are nervous about baking with yeast here are some tips.This is how my mother makes bread. A full batch will make four loaves or 3 loaves and some buns.
You can halve most of the ingredients for a half batch. In that case the yeast and salt amount remain the same.
Ingredients:
1 package dried yeast(2-1/4 teaspoons)
4 cups warm water or milk
1/4 cup sugar
1/4 cup cooking oil, shortening, or butter
1 teaspoon salt
11-12 cups flour
In a very large bowl, add the yeast and water or milk.
Add a small amount of the sugar.
Let sit for about 5-10 minutes until the mixtures gets all foamy.
Add the rest of the sugar and oil.
Stir and add a few cups of flour.
Stir well and keep adding flour and mixing in.
The dough will get so you need to mix the last of the flour in with your hands.
Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.
Grease your bowl.
Put the bread dough into the bowl and turn over so the the top of the dough is greased.
Cover the bowl with plastic wrap or a towel and let rise until double.
It will take an hour or two.
Punch down the dough.
Now, you can either put it in pans to rise again or you can just let it rise again in the bowl.
If you let the dough rise a second time in the bowl, the bread seems a little lighter than if it only rises one time in the bowl and another in the pan.
After the dough has risen a second time in the bowl, punch down and let rest while you ready your pans.
Grease the pans. Either 8x4 or 9x5.
Shape the bread into loaves or balls for buns and put into pan.
Cover with towel and let rise.
This will take another 30-45 minutes.
Preheat your oven to 350 degrees Fahrenheit.
Put loaves into oven and bake for 30 minutes.
It is done if the bread is golden brown and has a hollow sound when thumped.
Turn out the bread onto a wire rack to cool.
Snickerdoodles are simple sugar cookies, rolled in balls and coated with cinnamon and sugar before baking.
Yummy!
These cookies need to be chilled before rolling and baking.
Ingredients:
1/2 cup(1 stick) butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups flour
For rolling-
2 Tablespoons sugar
1 teaspoon ground cinnamon
In a mixing bowl, beat the butter til creamy.
Add the 1 cup sugar, baking soda, and cream of tartar.
Beat that well.
Scrape sides of bowl, if needed.
Mix in the vanilla extract and egg.
Blend in the flour.
Cover and chill for an hour.
Preheat your oven to 375 degrees Fahrenheit.
Get out some cookie sheets.
In a small bowl, mix the 2 Tablespoons sugar and cinnamon.
Take the cookie dough out of the fridge and roll it into balls. About 1 inch or so.
Roll the balls into the sugar/cinnamon mixture and put on cookie sheets.
Bake for 10-11 minutes until set and edges are golden.
You will get about 36 cookies.
This lasagna is so good. Very filling too. If it is too much for one meal, it heats up well for leftovers.
