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This is so easy you can build it in about 15 min., 10 if you don't answer the phone or let the kids in the kitchen.
My SIL Nancy, married to Hubs' older brother, shared this recipe with me years ago. She passed away about 9 years ago and she is greatly missed. She also made scratch crescent rolls, and the best lemon pie (also scratch, incl...See MoreThis is so easy you can build it in about 15 min., 10 if you don't answer the phone or let the kids in the kitchen.
My SIL Nancy, married to Hubs' older brother, shared this recipe with me years ago. She passed away about 9 years ago and she is greatly missed. She also made scratch crescent rolls, and the best lemon pie (also scratch, including the crust) on the planet.
What you need:
2-3 lbs ground beef, browned and drained. I always sprinkle some oregano in it...... 1 large carton cottage cheese 1-2 bags of shredded mozz. cheese 1 egg a couple jars of tomato sauce lasagna noodles, the flat kind,UNCOOKED
What you do:
This is a recipe that you can throw together before you head for work, and fix when you get home. (It needs to sit and meditate in the fridge for a few hours before baking.)
Spray your 9x13 (or whatever) pan with PAM. In a small bowl, mix the egg with the cottage cheese. Lay noodles on bottom of pan. Now, layer all the other stuff any way you want to. Make sure you end up with some of the mozz. cheese on top.
Put foil over the top of the pan and put the pan in the fridge for at least 6 hours. About 1 hour before you want to chow down, heat the oven to 350 and stick the pan in. Leave the foil on for about 25 min., then take it off. You kinda have to check, to make sure when the noodles are done, and to make sure the cheese doesn't burn. Bake the lasagna for 45-60 min., depending on your oven and how soon it gets done.
This is REALLY good with French bread and a simple green salad. Also, you can make it ahead of time, bake it and freeze it.
by Magoo, on a roll today (pun intended)
Nov 26, 2011
Okay, this item is made over at the St. Joe's Hospital, across the river in Lewiston, Idaho. About 10 years ago, my then-Oregon SIL was spending a lot of time there because her mom was a patient. We had lunch several times and we got to really liking this soup, so we sat down one day and figured out how to make it ourselves. You can make it and pou...See MoreOkay, this item is made over at the St. Joe's Hospital, across the river in Lewiston, Idaho. About 10 years ago, my then-Oregon SIL was spending a lot of time there because her mom was a patient. We had lunch several times and we got to really liking this soup, so we sat down one day and figured out how to make it ourselves. You can make it and pour it into containers and freeze it. I am sorry the exact amounts are fuzzy, but I seem to make it differently every time.
What you need:
1-2 lbs. hamburger, browned and drained. Toss some oregano in the pan while you are browning it. 1 chopped onion, or about one TBSP of onion flakes 3 cups of beef broth 1 28-oz can of tomatoes with liquid (I get the chunked tomatoes) 1 cup sliced carrots 1 cup chopped celery 1 cup cubed red potatoes (skins on) 2 bay leaves 1 tsp salt 2 cans Niblets corn, drained 2 cans sliced green beans, drained 1 small can peas, drained
Use a large pot--I think mine is 6 qts. Dump the browned beef in, add all the veggies and the broth. I usually steam the spuds and carrots (while I'm browning the beef) so they cook faster, then add those to the pot. Toss in whatever else you haven't added as yet and stir it all up. (I think you're supposed to remove the bay leaves at some point, but since I usually forget to put them in anyway, I don't know when that point is.)
I made a big pot of this a couple hours ago and I forgot the broth and used 1 can of V-8 and one can of plain tomato juice instead and it tastes just fine. Depends on how tomatoey you like it. I just keep tasting it. Sometimes I add the juice from the beans or peas, sometimes I don't.
Hubs cannot stand peas in any form, but I figure he can pick 'em out with a spoon and give 'em to me. :)
We go thru a lot of this during the winter...when I get really ambitious, I make biscuits (scratch) to go with it.
Had my choir over last night for our annual get-together. Someone brought yummy tarts and she said they were so easy to make - press sugar cookie dough into mini muffin tins, fill with lemon curd, and top with meringue. MMMMMMM.
by Louisiannie
Dec 22, 2011
b>Peanut Blossoms
Sift together: 1 ¾ c. flour 1 tsp. baking soda ½ tsp. salt Cream together: ½ c. butter ½ c. sugar ½ c. brown sugar Add: 1 egg 1 tsp. vanilla
Blend in dry ingredients. Mix thoroughly. Shape into balls (rounded teaspoon). Roll balls in sugar & place on ungreased cookie sheet.
Bake at 375º fo...See Moreb>Peanut Blossoms
Sift together: 1 ¾ c. flour 1 tsp. baking soda ½ tsp. salt Cream together: ½ c. butter ½ c. sugar ½ c. brown sugar Add: 1 egg 1 tsp. vanilla
Blend in dry ingredients. Mix thoroughly. Shape into balls (rounded teaspoon). Roll balls in sugar & place on ungreased cookie sheet.
Bake at 375º for 10 mins. Remove from oven and quickly place candy Kiss on top. (Press down so cookie cracks around edge.)
Easy version: Use peanut butter refrigerated dough. Cut in 1" rounds, then quarter. Roll each quarter in small ball. Roll balls in granulated sugar. Bake according to directions. Remove from oven and place kisses firmly on each one, cracking the cookie. Cool.
Date Krispies
1 c. chopped dates 1 Tsp. vanilla ¾ c. sugar 1 c. chopped nuts 1 stick butter 2 c. Rice Krispies 2 egg yolks, beaten coconut Mix sugar and butter in heavy pan on top of stove. Let it melt and add eggs. Then add dates and stir constantly until dates are dissolved. Take off stove and add vanilla, nuts and Rice Krispies. Let it cool just long enough to touch. Roll into small balls and then roll in coconut.
Rum Balls
½ lb. vanilla wafers 1 c. confectioner’s sugar 2 Tbsp. cocoa 1 c. nuts ½ c. light corn syrup ¼ c. rum
Grind wafers very fine with rolling pin. Mix dry ingredients. Mix syrup & rum. Mix into dry ingredients until stiff. Roll balls (dust hands with confectioner’s sugar). Roll balls in confectioner’s sugar.
Chess Squares
1 box yellow cake mix 1 stick butter 1 egg. Grease 13 x 9 pan. Mix all and press into buttered pan.
Topping: 8 oz. cream cheese, softened 1 box confectioner’s sugar (4 c.) 2 eggs 1 tsp. vanilla ½ c. pecans
MIX. Pour over cake layer.
Bake @ 425º for 30 mins.
Hello Dolly Squares
1 stick butter 1 c. graham cracker crumbs 1 c. coconut 1 c. chocolate chips 1 c. nuts 1 c. (Eagle brand) sweetened condensed milk Melt butter in 9x9x2 pan. Sprinkle cracker crumbs, coconut, chips & nuts in layers of each. Pour milk over top, evenly. Bake 30 minutes @ 350º.
Ingredients
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1...See MoreIngredients
1-1/2 cups water
2 cups cubed peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tablespoon beef bouillon granules
1/2 teaspoon salt
1 pound ground beef, cooked and drained
2-1/2 cups milk, divided
3 tablespoons all-purpose flour
8 ounces process American cheese, cubed
1/4 to 1 teaspoon cayenne pepper, optional
1/2 pound sliced bacon, cooked and crumbled
Directions
In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne
pepper if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein.
I fixed this last night for the first time. My family loved it. It is so easy!!
Creamed Chicken and Bisquits:
2 teaspoons butter, melted 1/2 large onion, chopped 4 cups chopped, cooked chicken 1 (10 1/4 oz.) can cream of chicken soup 1 cup sour cream 1/2 cup milk 1/2 cup chopped pimento 1/2 teaspoon salt 1 cup shredded mild chedda...See MoreI fixed this last night for the first time. My family loved it. It is so easy!!
Creamed Chicken and Bisquits:
2 teaspoons butter, melted 1/2 large onion, chopped 4 cups chopped, cooked chicken 1 (10 1/4 oz.) can cream of chicken soup 1 cup sour cream 1/2 cup milk 1/2 cup chopped pimento 1/2 teaspoon salt 1 cup shredded mild cheddar cheese, divided 6 frozen biscuits, thawed
Grease bottom and sides of an 11x7-inch baking dish. Saute onion in butter until tender. Combine onion, chicken, soup, sour cream, milk, pimento and salt. Mix well. Spoon mixture into prepared baking dish. Bake at 350 degrees for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup cheddar cheese. Arrange biscuits in single layer on top. (I used buttermilk biscuits from the refrigerated section.) Sprinkle with remaining cheddar cheese. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer. Excellent!!
I've had this before, made in a 9 x 13 pan. It's just angel food cake mix and a can of crushed pineapple, that's it. Then top with Cool Whip. It's delicious. But I'm wondering if it would work in a regular angel food cake pan. Anyone??
by Deb ms/IA
Jul 27, 2012
This is a fun pair of gals who cook with the crock pot. I am going to use some of their recipes to cook during school this year. They are on facebook and the web.
Deb ms/IA
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On 11/26/11, Magoo, on a roll today (pun intended) wrote: > Okay, this item is made over at the St. Joe's Hospital, >...See More