Lasagna

I have several lasagna recipes and, while they are all good, none of them are great and they are all somewhat cumbersome to make. I tried a new recipe from Southern Living this weekend and was pleasantly surprised by how easy it was to make. It was also really good. Jory took one bite and said, "This is good. This is really good." It is a very thick lasagna, so you eat smaller pieces and the pan lasts a bit longer. I would give two caveats about this lasagna: (1) it has a lot of basil in it. I like basil, but if you don't this might not be for you and (2) it has a lot of sauce. Some people don't like really saucy lasagnas, so this wouldn't be for them. For everyone else, this is great!

Beefy Lasagna
Category: Main Dishes
Sub Category: Beef
Source: Southern Living
12 Lasagna noodles
24 oz 4% small curd cottage cheese
16 oz ricotta cheese
2 large eggs, lightly beaten
½ c refrigerated pesto
1 t salt
2 ½ c shredded mozzarella, divided
1 lb lean ground beef
½ c finely chopped onion
2 24 oz jars tomato & basil pasta sauce

1. Preheat oven to 375. Prepare noodles according to package.

2. Stir together cottage cheese and next 4 ingredients. Stir in 1 c mozzarella.

3. Cook ground beef and onion in large skillet over med-high, stirring often, 6-7 minutes or until meat crumbles and is no longer pink. Stir in pasta sauce.

4. Layer 1 cup beef mixture, 3 noodles and 2 ½ c cottage cheese mixture in lightly greased 13x9 in baking dish. Top with 3 noodles, 2 c beef mixture and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles and beef mixture. Sprinkle with remaining 1 ½ c mozzarella.

5. Bake, covered, at 375 for 40-45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10-15 min before serving.

Note: I used dried minced onion instead of chopping 1/2 c of onion and it worked fine.

Pumpkin Bread

Yesterday there was a recipe for Tim Byres' (a Dallas chef) family Holiday Pumpkin Bread in the Fort Worth Star Telegram. It looked good and easy, so I thought I would make it for Jory to have when he got in from the airport. It was good and easy and Jory and I made a serious dent in it before going to bed. Luckily, it makes A LOT of bread. This would be great for gifts if you have mini loaf pans.

Pumpkin Bread
Category: Baked Goods
Sub Category:
Source:

2 2/3 c flour
3 c sugar
2 t baking soda
½ t baking powder
2 t salt
1 t nutmeg
1 t cinnamon
1 t allspice
1 t cloves
4 eggs
2 c pumpkin puree
1 c vegetable oil
2/3 c water

1. Preheat oven to 350. Combine all dry ingredients in the bowl of an electric stand mixer. Add eggs, one at a time, then add pumpkin until well mixed. Add oil and water and mix well.

2. Grease and flour two loaf pans. Pour batter into the pans.

3. Bake at 350 for 1 hour, until a toothpick inserted into the center comes out clean.

Mexican Chicken Casserole

I made this casserole today. I will be honest and say that it is not one of my favorite recipes, but a lot of people love it and it is very easy. I took it to a friend of mine today and we'll see what she thinks. I have another friend who got this recipe for me and makes it every time she needs to take a meal to someone. So it's pretty popular, it's just not my personal favorite.


Chicken and Corn Pie
Category: Main Dishes
Sub Category: Chicken
Source: Southern Living

1 (10oz) can enchilada sauce
1 (10 oz) can Mexican diced tomatoes with lime
juice and cilantro, drained
2 c frozen whole kernel corn
1 t chili powder
3 c chopped cooked chicken
1 (6oz) package Mexican-style cornbread mix
2/3 c milk
1 egg
2 T vegetable oil
1 c shredded 4-cheese Mexican blend, divided

1. Preheat oven to 375. Stir together first 4 ingredients in over medium heat until combined; cook, stirring occasionally, 10 minutes. Stir in chicken.
2. Whisk together cornbread mix, next 3 ingredients and ¾ c cheese in a small bowl just until blended.
3. Pour chicken mixture into lightly greased 11x7 baking dish. Spoon cornbread mixture onto top. Sprinkle evenly with remaining ¼ c cheese.
4. Bake at 375 for 30 min or until golden and bubbly.

Roast

I tried three new recipes this weekend and none of them were keepers, but I also made a Tried and True recipe - Roast! This is actually Sheri's recipe. She gave it to me after I graduated from college and it was one of the first meals I made. It is also one of only a few recipes that I don't have written done - I just know it. It is SO good and easy. I know that most people are partial to their Mama's Roast, but I do think this is one worth trying.

Roast

1 Roast

Potatoes

Onions

Carrots

1 Package Dry Onion Soup Mix

2 Cans Cream of Mushroom Soup

1 Can Coke

I use about a three pound roast, three potatoes quartered, two yellow onions quartered and a small bag of baby carrots. I put the vegetables in the bottom of a crock pot and set the meat on top. Then pour everything else on top of that. You don't have to actually hit the roast - just throw it all in there. You don't have to stir anything. Just cook on low for 8-10 hours and enjoy! Very tender!

Note: I usually use one can of Cream of Mushroom Soup and one can of Cream of Mushroom with Garlic