Lasanga Rolls

After I had Aedan, friends volunteered to bring meals in for us.  I was so appreciative of the help.  We have had quite a few great meals and I have asked for recipes of them also.  I am sharing them with you.  All of them would be great in the freezer for a "rainy" day and not come out tasting frozen.  This one is from my friend Carrie but she credited Anne Burrell from Food Network.

Ingredients

For the Sauce:

• 2 tablespoons extra-virgin olive oil
• 1/2 cup diced pancetta (about 2 ounces)
• 1 large Spanish onion, diced
• Kosher salt
• 2 cloves garlic, smashed
• Pinch of red pepper flakes
• 2 28-ounce cans San Marzano plum tomatoes

For the Lasagna:

• Kosher salt
• 1 16-ounce box lasagna noodles
• 4 cups ricotta cheese
• 2 tablespoons grated pecorino cheese
• 1/2 cup grated parmesan cheese
• 3/4 pound mozzarella cheese, shredded (about 3 cups)
• 2 large eggs
• 5 sprigs fresh thyme, leaves roughly chopped

Directions

Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring.

Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt.

Make the lasagna: Preheat the oven to 375. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking.

Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and 2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer.

Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella.

Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce.

Layered Banana Pudding

I was looking for a layered dish to take to a party this past weekend and found this at foodnetwork.com.  It was an amazingly easy recipe and was a hit.  I had nothing to bring home but the empty bowl.

Ingredients

• 2 1/2 cups sugar
• 6 tablespoons all-purpose flour
• Pinch salt
• 2 (12-ounce) cans evaporated milk
• 4 egg yolks
• 1/2 stick butter, cubed
• 1 teaspoon vanilla extract
• 1 box vanilla wafers, plus more for garnish, crumbled
• 5 bananas, sliced
• Whipped cream

Directions

1. In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
2. Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
3. Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
4. Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top

Chocolate Peanut Butter Balls

This recipe came from my mother in law.  She started making them when my hubby was a kid for Christmas treat baskets and in the stockings.  When I joined the family I fell in love with them and have added them to the family treats my mom made for years.  I have started making them 3 months in advance and freezing them till Christmas  

Ingredients

• 1 cup crunchy peanut butter
• 1/4 cup margarine or butter, softened
• 1 cup powdered sugar
• 2 cups Krispies cereal
• 1 1/2 cups semi-sweet chocolate morsels
• 2 tablespoons vegetable shortening (I use wax instead, they set faster, you can find baking wax in baking aisle)
• 54 mini-muffin paper cups

Directions

In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add Krispies cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.

Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Canned Biscuit Donuts

I have started making these for the boys for school snacks, special breakfast treats, and after school snacks.  They are really simple and cheap as most the time I have everything on hand already!  I usually just use cinnimon and sugar but I have listed all the varieties.

Ingredients

• Peanut oil, for frying
• 1 teaspoon ground cinnamon
• 1/4 cup sugar

Icings:

• 2 cups confectioners' sugar, divided
• 5 tablespoons milk, divided
• 1 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 2 cans large buttermilk biscuits
• Colored sprinkles
• Chocolate sprinkles

Directions

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

Given to me by Sabrina Maness.  She told me she found it on Food Network's website, a Paula Deen Recipe.

Chicken Cordon Bleu Pizza

So I pulled this recipe from Taste of Home the other night, and I loved it! I know pizza can get boring sometimes.... so if you want a yummy change try this recipe!

CRUST
3 cups water
1/2 cup sugar
1/4 cup butter
2 tablespoons yeast
5 cups flour
OR purchase a tube of refrigerated pizza crust

Taken from Taste of Home magazine April/May 2010, p. 43

 PER PIZZA
3/4 cup ham, cubed
2 chicken nuggets, unthawed and cubed
1 cup Swiss cheese, shredded
1/4 cup Parmesan cheese
1/2 cup alfredo sauce
1 cup mozzarella pizza

Make pizza crust. Prep for toppings. Spread Alfredo sauce and Swiss cheese on bottom of pizza. Then spread ham and chicken. Top with mozzarella cheese and Parmesan cheese. Cook for 20 to 30 minutes.

Taken from Taste of Home, April/May 2010, p. 43

Orange Julius

Half a can of orange juice concentrate  
1/2 cup sugar 
1 cup of cold water 
1 cup cold milk 
lots of ice cubes (until thick)

Blend all ingredient until whipped. 
Submitted by Jessica Johansen.

Mothergoose Popcorn

Looking for a special occasion treat... FHE, party or other fun event! Try this yummy popcorn recipe!!!! It is has an amazingly unique texture!

8 quarts popcorn, air-popped

2 1/2 cups sugar

1 cup milk

1 square butter

Combine sugar, milk and butter. Boil until thick and starchy. Add flavoring and color. Mix with popcorn.

Taco Salad

I just used this today!!! It was wonderful... and a great summer recipe!

1/2 pound hamburger, cooked and drained
1/2 head lettuce, shredded
2 or 3 tomatoes, diced
1 cup cheese
1/2 bottle thousand island
1 can olives
1 bag tortilla chips (preferably the plain doritos brand)

Mix all ingredients. Serve.... (do not add chips until ready to serve.)

Ranch Chicken

1 large boneless, skinless chicken breast (per person)
1/2 cup of ranch (per chicken breast)
large glass baking dish or cake pan

1) preheat oven to 350
2) spray pan with cooking spray (important step if you don't want burned to the bottom.  I forgot and burned them)
3) place chicken in the pan (I use frozen and usually put in in frozen)
4) cover in ranch.
5) Bake for 35 minutes or till juices run clear (may take longer if still frozen)

I have been known to replace the Ranch with BBQ sauce, Teriyaki Sauce, Sweet and Sour Sauce, what ever sauce I feel like.  I also use many of the marinade available.  Use what sounds good to you!  I have also changed out the chicken for Pork.  This really is a versatile meal....Change out with the season or with what you have on hand.

Homemade Oreos

This recipe is a big hit in my house... and is oh so easy!!!! Thanks to my merrie miss leader who shared this awesome recipe! I don't make it very often because it can add inches to your thighs... so beware!

1 box Devils Food cake mix
1 egg
2/3 cup shortening
Cream cheese frosting (I make my own! Recipe will follow!)

Mix cake mix, egg and shortening together until completely combined. With scoop, evenly scoop dough in pairs and spread on cookie pan. Cook at 325 for 6 to 8 minutes. Let cookies cool. Then spread frosting on one cookie... add a second to make a sandwich.

Note: I usually store these in the fridge so that the frosting hardens.

Easy Hamburger Soup

Make your own variation with vegetables... corn, peas, etc!

64 ounces tomato juice
1 pound lean ground beef
16 ounces medium pasta shells

Cook lean ground beef; drain juices. Boil shells according to package directions; drain water. Combine all ingredients; heat through.

Four Cheese Macaroni

This is a recipe that my husband (a blue box man) and my kids (blue box boys) will eat and eat.  They even eat it as leftovers unlike every other thing I make!!


Ingredients:
28 oz of elbow macaroni (I just guess)
8 Tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded Sharp Cheddar cheese
1/4 cup shredded Extra Sharp Cheddar cheese
1 1/2 cups half and half
8 oz cubed processed cheese food
2 eggs, beaten
salt and pepper as wanted

Directions:
1) Bring to boil a large pot of water, with a pinch of salt.  Add pasta and cook 8-10 minutes or until al dente. Drain well and return to cooking pot.
2) In a small saucepan over medium heat melt butter, stir into macaroni.
3) In large bowl, combine shredded cheeses and mix well.
4) Preheat oven to 350.
5) Add half and half, shredded cheese mixture, cubed cheese food, and eggs to macaroni, mix together and season with salt and pepper.  Transfer to lightly grease deep 2 1/2 quarts casserole.
6) Bake in preheated oven for 35 minutes or until hot and bubbling at edges.

Catalina Cranberry Chicken

I use fat free dressing and pour over brown rice. It makes it less fat and healthy. 

4 lb. breast halves and/or thighs.

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA dressing

1 env. onion soup mix

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Pour over rice.

Submitted by April Simister.

Taco Soup

This is quite the hearty meal and only takes 20 minutes to prepare! My husband loves it... which says a lot about this dish!

Fritos

Sour Cream

Grated Cheese

64 ounces tomato juice

11 1/2 ounces corn

11 1/2 ounces Bushs Chili Beans, mild

5 ounces green chile, mild

14 1/2 ounces kidney beans

14 1/2 ounces tomatoes, canned, diced

1/2 jar salsa, chunky, mild or medium

2 tablespoons taco seasoning mix

1/2 teaspoon garlic powder

1 clove garlic, minced

1 tablespoon cilantro

1 1/2 pounds lean ground beef

1/2 onion, chopped

Brown meat and onion together. Add other ingredients. Simmer for 20 to 30 minutes. Top with first 3 ingredients.

Pizza Shells

This recipe is my all time backup! I never remember to plan dinner before 5 minutes till crisis. I have been known to cook this recipe and have a few batched frozen so I always have them ready. I also take this to church potlucks as it is a kid pleaser and crowd pleaser. I created this recipe because my hubby does not like the traditional stuffing and I wanted stuffed shells so I changed it up!! You can add whatever toppings you would like but this is what we do!!

Ingredients:
Jumbo Pasta Shells

Pizza Sauce or Spaghetti Sauce

Shredded Mexican or Fiesta Cheese

Pepperoni

Parmesan Cheese

Helpful Hints:

7 Shells will fit nicely and melt evenly in a round cake pan.

1 package of Pepperoni will easily complete 28 shells

1 can of spaghetti sauce will fill two cake pans

Instructions:

1. Boil water for shells.
2. Pre Heat oven to 350
3. Place shells in water for 10 minutes or until tender. DO NOT RINSE SHELLS
4. Let Shells cool 5 minutes
5. While the above steps are happening cut pepperoni into quarters(or chop finely depending on taste) and Mix with ½ of cheese.
6. Spray bottom of round pans or desired used pan
7. Place Pizza Sauce on bottom of pan until completely covered
8. Sprinkle Parmesan Cheese on sauce.
9. Stuff cheese and pepperoni mixture into shells. DO NOT STUFF UNEVENLY.
10. Place shells in sauce
11. Cook in oven till the cheese in shells is melted.
12. Sprinkle leftover cheese over shells and finish heating until cheese is melted.
13. ENJOY

Easy Tomato Mac and Cheese

So growing up, my mom made this whenever dad was gone or we needed an easy meal! Add a salad or some green beans... and you have a meal.

8 ounces macaroni noodles
1 cup cheese, divided
1 can condensed tomato soup
6 slices of bacon or 6 sausage links

Prepare noodles according to directions on package;drain water when complete. Meanwhile, cook bacon. Tear bacon into pieces. Combine macaroni, bacon, soup and 1/2 the cheese in a bowl. Transfer to a baking dish; sprinkle with remaining cheese. Cook at 400 for 20 minutes or until heated through.