Lasagna

Meat Layer:
1 pound hamburger (browned and discard grease)
2- (23.5 oz) jars spaghetti sauce ( I used 1 jar prego bacon and provolone and 1 jar prego spicy sausage)
1 Tablespoon Italian seasoning

Mix together in a saucepan and simmer. Set aside when its warm and bubbly.

Cheese Layer:
8 oz. Fresh mozzarella pearls
5 oz Fresh shredded parmesan
4 oz. Fresh feta cheese
1 1/2 cups Fresh shredded Mozzarella
2 eggs

Mix all ingredients together in a stand mixer until it turns into a fine crumbly texture. Set aside.

Noodle Layer:
1/2 of a 1 pound box of lasagna noodles

Boil noodles in a large saucepan in a rapid boiling water. Stir constant to avoid sticking. Set aside noodle went done. ( you dont have to cook completely done since it will finish baking in the oven)

Top layer:
Fresh sliced provolone


In a casserole dish, Layer 1/3 sauce, 1/3 noodles, 1/2 cheese, then 1/3 noodles, 1/3 sauce, then 1/3 noodles, 1/2 cheese, 1/3 sauce. Top with provolone cheese. Cover pan with foil and bake at 350 for 20-25 minutes.

Additional notes: 5 star rating *****
I got some tips from an italian lady on how she makes her lasagna. I took her tips and what I knew and created this masterpiece. This is the best lasagna I ever had, hands down.

Mini Cheesecakes

2 packages (8 oz) cream cheese (softened)
2/3 cup sugar
2 eggs
2 teaspoon vanilla extract
2 teaspoon almond extract
12 vanilla wafers
12 paper muffin liners

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until fluffy. Add eggs and extracts. Beat well. Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.

Bake at 325 for 22-24 minutes. DO NOT OVER BAKE. Cool in pan. ( the center will deflate) Refrigerate 4 hours or over night. Top with anything you want. I did strawberries, blackberries, kiwi, and blueberries. With chocolate or carmel on top.

Additional notes: 5 star rating *****
Perfect for summer cookouts!

Taco Heaven

1 tube Pillsbury crescent roll dough
1 pound hamburger
1 package taco seasoning

Garnish: lettuce,diced tomato,shredded cheddar cheese, and sour cream if desired

Brown hamburger in a medium size skillet over medium heat until no longer pink. Discard grease. Mix water and taco seasoning according to package. Simmer. Remove from heat to allow to cool slightly. Open the crescent tube. Place 4 of the 8 crescent dough on a greased cooking sheet. Put a scoop on meat on top. Place another crescent dough over the top. Seal the top and bottom doughs the best you can. Bake according to crescent instructions. Place lettuce and diced tomatoes on a plate. Top with finished taco crescent. Sprinkle shredded cheddar cheese. and top with a scoop of sour cream.

Additional notes: 5 star rating *****
A yummy new spin on the tradtional tacos. And easier for kids to eat. ( or mess adults)

Biscuits n Gravy

Biscuits:

2 cups bisquick
1/2 -3/4 cup buttermilk

Slowly add milk to bisquick as you work it in. Sprinkle surface with bisquick. Add bisquick to dough until its workable. Knead 5 times on bisquick surface. Roll out 1/2 inch thick. Cut dough with a biscuit cutter or rim of a glass. Push down hard, but never twist. Put dough circles on a greased cooking sheet. Brush tops with oil. Bake at 425 for 10-12 minutes. or until brown

Gravy:

1 pound sausage
1/4 cup flour
2 cups milk
salt and pepper to taste

Crumble and brown sausage in a large skillet over medium heat. DO NOT DRAIN GREASE!!!! Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt and pepper.

Hint: if it seems too thick add more milk, or if it seems too thin add more flour. continue to cook until consistency is reached.

Additional notes: 5 star rating *****
The best biscuits n gravy I ever had.

Cranberry salad

2 boneless skinless chicken breasts
     -garlic powder
     - greek seasoning
2 cups grapes (cut into halves)
1 package (3.5 oz) dried cranberries
1 cup walnut pieces
1 apple (cubed) of choice ( I used braeburn)
2 cups lettuce, spinach, or mixed
1 cup crutons

Preheat oven to 350. On a greased cooking sheet, place the chicken. Sprinkle lightly with garlic powder. and sprinkle heavily with greek seasoning. (sprinkle even more then you think you need) Cook 10-15 mins or until no longer pink. Cut into strips and let cool. Start the dressing while it cools.

Cranberry dressing:
14 oz. can of cranberry sauce
2 Tablespoons orange juice
2 Tablespoons balsamic salad dressing
2 Tablespoons sugar

Heat cranberry sauce and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool. Strain cooled sauce in a colander with a bowl underneath to catch the liquid. Stir sauce in the colander with a rubber spatula, press down on the sauce to drain all excess liquid. Discard any left in the colander. Stir in dressing and sugar into the cranberry sauce. until combine.  Set aside.

In a large bowl, combine chicken strips, grapes, cranberries, walnuts, apple, lettuce-spinach mix, and cruton. Toss. Pour dressing over the top. Toss again to coat. Serve immediately.

Additional notes: 5 star rating *****
My best creation yet! A must-try!

Peach Pancakes

1 egg
1 cup flour
3/4 cup milk
2 Tablespoons oil
1 Tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 peaches (diced)

Mix all ingredients together. Fry 1 cup of batter in a greased hot skillet. Flip when pancake has several bubbles on the top. Continue to cook until golden brown. Serve with butter and syrup if desired.

Additional notes: 4 star rating ****
Delish! I might try this again with blueberries or strawberries!