8 oz. ground beef
8 oz. Italian sausage
1/2 tsp kosher salt
1/2 tsp ground pepper
2 jars (26 oz) marinara sauce
8 oz. ricotta cheese
8 oz. cream cheese - room temperature
1 cup grated Parmesan cheese
1 pkg. (8 oz.) "no-boil" lasagna noodles
1 cup. shredded basil
2 cups shredded mozzarella
Preheat oven to 375 degrees. Lightly spray a 9x13 casserole dish. Brown ground beef and sausage in a large skillet, season with salt and 1/4 tsp. pepper. Cook until lightly browned. Drain. Add marinara sauce to meat and combine. Set aside. Mix ricotta cheese, cream cheese, and Parmesan cheese in a medium bowl. Season with remaining1/4 tsp. pepper. Layer in the following order: meat sauce, noodles, cheese, and basil. Top with mozzarella cheese. Cover with tin foil and bake 30 minutes. Uncover and bake until golden brown, 10- 15 minutes. Let stand 10 minutes before serving.
I got this recipe from a recipe exchange. My husband, daughter, and one son like it. The other one is not big on lasagna. I had a hard time finding a recipe for lasagna that was easy enough for me and tasted good. This one worked. However, I am always on the lookout for other lasagna recipes!
Have a great week and happy cooking!
Monday, February 23, 2009
Tuesday, February 17, 2009
Oatmeal Cookie Pancakes
Okay - I saw this recipe on Rachael Ray's 30 Minute Meals T.V. show on Food Network. We love our pancakes with peanut butter and syrup and these pancakes are also delicious that way. These pancakes are a real hit with my family, except with my daughter. She doesn't like the bananas in it so I always put aside a bit without the bananas. I thought it would be easier to link the recipe to the Food Network website.
Oatmeal Cookie Pancakes
Happy Cooking!
Oatmeal Cookie Pancakes
Happy Cooking!
Wednesday, February 11, 2009
Taste of Home Website
I am a big fan of Taste of Home recipes. I have stumbled onto their website and it looks full of information. They have some great Valentine recipes that you might want to try for this weekend. If you have time, go to Taste of Home's Website, you will be glad you did.
Happy Love Day Cooking!
Happy Love Day Cooking!
Monday, February 9, 2009
Banana Cake with Cream Cheese Frosting
2 sticks butter, softened to room temperature (please use butter)
1 cup sugar
2 large eggs
1 cup mashed ripe banana
1 3/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/4 c. milk
1 tsp. vanilla
Cream Cheese Frosting (recipe following)
Preheat oven to 350 degrees. Coat 2, 9-inch layer cake pans with cooking spray. In a large mixing bowl combine butter and sugar. Mix on high for 1 minute, until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed banana and beat for 1 minute. In a medium mixing bowl, combine the flour, salt, and baking soda, stirring well to mix. Add to banana mixture. On low speed, continue mixing until thoroughly mixed. Add milk and vanilla. Mix for 1 minute. Pour batter into prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans on a rack for 10 minutes. Unmold and cool on rack for 2 hours. When cooled, place one layer on a serving plate and frost with cream cheese frosting. Cover with second layer and frost top and sides of cake.
Cream Cheese Frosting
1 8oz. pkg. cream cheese, room temperature
1 stick butter or margarine, room temperature
1 lb. confectioner's sugar
1 tsp. vanilla
In a large mixing bowl combine cream cheese and butter. Mix on high for 1 minute or until light and fluffy. Add confectioner's sugar and vanilla. On low speed, continue mixing for 2 minutes, until light and fluffy and thoroughly mixed. Mixture should be free of lumps. Frost Banana Cake or any cake.
I made this cake as a last minute cake for my youngest son's birthday. It was really yummy if you like banana bread or banana bars. It was definitely easy! He liked it, my oldest didn't. I got this recipe out of "The One-Armed Cook" by Cynthia Stevens Graubart and Cathrine Fliegal.
Happy Cooking!
1 cup sugar
2 large eggs
1 cup mashed ripe banana
1 3/4 cups flour
1/2 tsp. salt
1 tsp. baking soda
1/4 c. milk
1 tsp. vanilla
Cream Cheese Frosting (recipe following)
Preheat oven to 350 degrees. Coat 2, 9-inch layer cake pans with cooking spray. In a large mixing bowl combine butter and sugar. Mix on high for 1 minute, until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed banana and beat for 1 minute. In a medium mixing bowl, combine the flour, salt, and baking soda, stirring well to mix. Add to banana mixture. On low speed, continue mixing until thoroughly mixed. Add milk and vanilla. Mix for 1 minute. Pour batter into prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans on a rack for 10 minutes. Unmold and cool on rack for 2 hours. When cooled, place one layer on a serving plate and frost with cream cheese frosting. Cover with second layer and frost top and sides of cake.
Cream Cheese Frosting
1 8oz. pkg. cream cheese, room temperature
1 stick butter or margarine, room temperature
1 lb. confectioner's sugar
1 tsp. vanilla
In a large mixing bowl combine cream cheese and butter. Mix on high for 1 minute or until light and fluffy. Add confectioner's sugar and vanilla. On low speed, continue mixing for 2 minutes, until light and fluffy and thoroughly mixed. Mixture should be free of lumps. Frost Banana Cake or any cake.
I made this cake as a last minute cake for my youngest son's birthday. It was really yummy if you like banana bread or banana bars. It was definitely easy! He liked it, my oldest didn't. I got this recipe out of "The One-Armed Cook" by Cynthia Stevens Graubart and Cathrine Fliegal.
Happy Cooking!
Tuesday, February 3, 2009
Lattice Top Chicken
1 pkg. (16) frozen California Blend Vegetables, thawed and drained
2 c. cubed chicken
1 c. milk
1 can (10 3/4) condensed cream of potato soup, undiluted
1/2 c. shredded cheddar cheese
1/2 c. french fried onions
1/2 tsp. seasoned salt
1 tube (8 oz) refrigerated crescent rolls
In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt. Transfer to a greased 13X9X2 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, separate crescent dough into 2 rectangles. Seal perforations; cut each rectangle lengthwise into 4 strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.
The kids didn't LOVE it, but they ate it. Isn't that what is important? Kirk and I liked it, however. I got this out of the Taste of Home cookbook that I used last week. So far I have been impressed with it. Happy Cooking!
2 c. cubed chicken
1 c. milk
1 can (10 3/4) condensed cream of potato soup, undiluted
1/2 c. shredded cheddar cheese
1/2 c. french fried onions
1/2 tsp. seasoned salt
1 tube (8 oz) refrigerated crescent rolls
In a bowl, combine the vegetables, chicken, milk, soup, cheese, onions, and seasoned salt. Transfer to a greased 13X9X2 inch baking dish. Bake uncovered at 350 degrees for 20 minutes. Meanwhile, separate crescent dough into 2 rectangles. Seal perforations; cut each rectangle lengthwise into 4 strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.
The kids didn't LOVE it, but they ate it. Isn't that what is important? Kirk and I liked it, however. I got this out of the Taste of Home cookbook that I used last week. So far I have been impressed with it. Happy Cooking!
Subscribe to:
Posts (Atom)
