Lasagna.... YUMMY!!

So for my birthday this year, I decided to make Lasagna for all my friends. This recipe is really the best recipe I have ever found for lasagna. I took like a year to make (ok, maybe just 4-5 hours) I wanted the sauce to simmer for a little bit longer than the minimum recommended time. It was SO worth it.

Of course, since it was my birthday, I didn't take a picture and think about blogging about this recipe. But the next day when I made spaghetti with the left over sauce (I made 1 1/2 pans) ... I thought dang it, a picture would have been nice... O'well.

Take it from me, if you want to impress with your own sauce this will do it!

 Original recipe makes 1 9x13-inch pan

Ingredients:
 1 pound bulk Italian sausage
 1 pound ground beef
 1 cup chopped onion
 4 cloves garlic, minced (I used my tastefully simple Garlic Garlic)
 2 (8 ounce) cans tomato sauce
 1 (14 ounce) can diced tomatoes
 1 (14 ounce) can Italian-style crushed tomatoes
 2 (6 ounce) cans tomato paste
 3 tablespoons chopped fresh basil
 2 tablespoons chopped fresh parsley
 2 teaspoons brown sugar
 1 teaspoon salt
 1 teaspoon Italian seasoning
 1/4 teaspoon ground black pepper
 1/2 cup grated Parmesan cheese
 12 lasagna noodles
 1 egg
 1 (15 ounce) container ricotta cheese
 2 tablespoons chopped fresh parsley
 1/2 teaspoon salt
 1 (16 ounce) package shredded mozzarella cheese, divided 
3/4 cup grated Parmesan cheese, divided

 Directions:
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes.

Drain and discard grease.

Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, and 1/2 cup Parmesan cheese into meat mixture.

Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor).
Stir occasionally.

Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

Beat egg in a bowl and stir ricotta cheese, and 1/2 teaspoon salt, into egg until thoroughly combined.

Preheat oven to 375 degrees F (190 degrees C).

Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses.

Cover dish with aluminum foil. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.




                                   Recipe adapted from Kim's Lasagna from allrecipes.com

Crockpot Chicken Taco's

The best chicken taco's ever! 

What's better than to put a package of chicken breasts in your crockpot, cover with a mixture of a package of taco seasonings and a jar of salsa and walk away and have the best taco's ever in 8 hours? Nothing...well ok, maybe a lot of things are better...BUT these are so easy and sooo good. Enjoy. :)

Sticky Pull-Apart Cinnamon Rolls

Thanks again to Pinterest for showing me this fabulous recipe for homemade cinnamon rolls!

Here is what you will need:

1 large package of Grands Homestyle buttermilk biscuits
3 Tbsp. butter melted
1/2 Cup pancake syrup
1/3 Cup packed brown sugar
1/2 tsp. Cinnamon
pecans or sliced almonds are optional toppings.

Preheat oven to 375. Spray a round fluted pan with nonstick cooking spray and set aside. In a bowl mix together syrup and melted butter set aside. In a separate bowl mix together brown sugar and cinnamon (and nuts if you want them).  Pour half of the syrup mixture in the bottom of the round pan and then pour half of the brown sugar mixture on top. No need to mix. Next, top the biscuits in an overlapping pattern on top of the syrup to form a ring. Again, pour the rest of the syrup mixture and the rest of the cinnamon mixture on top and put in the oven for 20 minutes. When done, let it cool a minute and then flip it over on a plate and serve. Enjoy!

This is what it looked like before I flipped it onto the plate:

Chicken Parmesan

This is hands down the BEST chicken Parmesan recipe I have ever tasted. Thanks to my SIL for finding it and thanks for foodwishes.blogspot.com for posting it!

Ingredients:
4 boneless, skinless chicken breasts
4 cups “Panko” Japanese style bread crumbs
3/4 cup grated Parmesan
1/2 cup grated provolone or slices chopped up.
4 oz fresh mozzarella
salt and pepper to taste
red pepper flakes to taste
olive oil for frying
1/2 cup prepared tomato sauce (high-quality!)
1/4 cup fresh chopped basil
2 eggs

Preheat oven to 450. Pound chicken to 1/2 - 3/4" pieces and put on a plate. Season with Salt and Pepper. In 1 bowl whip up 2 eggs. In a separate bowl add Panko and 1/3 to 1/2 cup grated Parmesan. Spray a plate with non stick cooking spray and set aside. Put flour in a handheld strainer and tap flour over chicken. It saves on wasted flour. Transfer those chicken pieces to egg bowl and coat well. Then transfer them to the Panko bowl. Press Panko to chicken to cover well. Put on the plate with non stick spray on it and set aside for 15 minutes to rest before frying.
In the meantime, Cut your fresh mozzarella into small cubes. You will use about an ounce per chicken breast. Cut provolone into small cubes, unless you could find it shredded. If you found fresh basil, chop that up as well. Heat about 1/2" of olive oil in your skillet until nice and hot. Put chicken in and cook for 2 minutes on each side. You are not cooking the chicken through, you are just lightly browning the breadcrumbs. 2 minutes is a fine amount of time on each side. Transfer to a baking dish. Spoon a Tablespoon or so of tomato sauce to top of chicken, make sure not to over coat and make chicken soggy. Next sprinkle with pepper flakes. This will make it spicy, so use to your likeness. Next add mozzarella, about an ounce per chicken piece. Then, add the basil. Next, add provolone and sprinkle with a little Parmesan. Finally, you will drizzle the top with a little olive oil and put them in the oven at 450 for 15-20 minutes. 
Enjoy!!!
MMMM now I want to make this again.....

Tuna Casserole

This is a very easy casserole that I make in my smaller square dish. It is halved to fit in there. You can double this if you want to make a 9x13 pan full.

Ingredient List:

1 can of cream of mushroom soup
1/2 cup Milk
1 can of peas
2 cans tuna; drained
2 cups of hot cooked medium egg noodles
1 package of shredded cheese

Preheat oven to 400. After cooking your egg noodles, mix all ingredients (except cheese) in a small casserole dish. Top with shredded cheese and bake for 20-30 minutes until cheese is melted to your liking.

Chicken Tortilla Soup

This is one of my most favorite soups. It is perfect for a rainy day :)

Here is what you will need:
1 lb. of chicken. Uncooked cut into bite sized pieces and season with salt and pepper.
1-2 Tbs of olive oil
Salt and Pepper to taste
1/2 cup chopped onion
1/2 or so chopped green pepper
1 Tbs minced garlic
4 1/2 cups chicken broth
1 Tbs ground cumin
3 Tbsp lime juice
1 Tbs cilantro
1/2 - 1 cup of salsa
1 can of corn
1/4 - 1/2 tsp of chili powder
sour cream, cheddar cheese and tortilla chips to top after soup is finished

Drizzle oil in pan and saute onion and green pepper. Season it with salt and pepper. Add minced garlic and cumin. Add chicken pieces and chicken broth. Bring to a boil for 3-4 minutes. Turn down the heat to Medium-High with a lid on the pan for 7-8 minutes. Make sure it slightly boils so that the chicken gets cooked. Turn down to Med-Low heat. Add corn, salsa, lime juice, cilantro, chili powder and cook for 30 minutes. When it is done, put in bowls and add cheese on top. Crush tortillas on top of cheese and put a dollop of sour cream on top.
Enjoy!

Crockpot Chicken and Dumplings

I found this on the website for the Crockpot girls www.crockpotgirls.com They also have a facebook page. This is the first recipe I have made from them and I will definitely be going back. This chicken and dumplings turned out awesome and it was sooo easy. Enjoy!

4 boneless/skinless chicken breasts
2 tablespoons of butter
1 (10.75 oz) can of cream of chicken soup
1 (10.75 oz) can of cream of celery soup
3 1/2 cups of chicken broth (I bought the big can and used about 3/4)
1 onion, finely diced
1 cup celery, diced
1 cup carrots, diced
Chicken bouillon seasoning or cube
salt & pepper
*As for the dumplings… You can make your own dumplings, or use 1 (10 oz) package of refrigerated biscuit dough, torn into pieces.
1. EXCLUDING THE BISCUITS put all ingredients in…
2. Cover and cook on LOW for 8 hours.
3. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture, place the torn biscuit dough in and cook until the dough is no longer raw in the center.

(I used about a teaspoon or so of the chicken bouillon seasoning. I also just purchased a pack of 3 chicken breasts and that was plenty. The you tube video is correct when she says they just fall apart, because mine did too. Very good recipe!)

Swiss Steak

This is a great cold weather meal that was passed from my Grandma to my Mom and now to me! :)
 Here is what you will need:
Round Steak - plain or tenderized (as much as you and your family will eat)
Horseradish mustard
Onion
Flour
Veggie Oil
Water
Pepper and Season Salt to taste.

Spread the horseradish mustard over one side of the steak. Lightly sprinkle pepper and season salt to taste. Sprinkle flour over the top and press with fingers to seal it on the steak. Do the same with the other side. (I usually do one side, transfer to the frying pan and then do the other side while it is in the pan.)
In a frying pan (that has a tight fitting lid) that can be placed in the oven, spray with cooking spray and add about 1/4 cup or less of oil. Let that get hot and add the steaks. Brown each side. After you flip one side add the onion wedges. (As many as you prefer) When both sides of the steaks are browned, add enough water to come up to the edges of the steaks. Usually 1-2 cups of water. You don't want to use more than you will need because this is making a gravy from the flour and mustard you have used on your steaks.
Add lid to pot and put in oven at 350 degrees for 2 hours. Check after an hour and again after an hour and a half to make sure you don't need to add water.
Enjoy!

The most amazing seasoning in the world!

For years, I have only used one seasoning when I make steak. It has never disappointed anyone that has ever come to my house for a steak dinner. The directions on the package say you can use it on Chicken and other Meats. I have never and probably won't ever use it on anything but steak. It goes so well with it, I don't want to ruin the taste in my mind. :)
I have only found this on the Internet. I have never found it in a store. So when I buy it, I buy a few bottles of it and I store mine in the refrigerator.
I guarantee if you like steak, you will love this seasoning. I have gotten everyone hooked that has come over on this product. You won't be disappointed!

http://shop.scottsfoodproducts.com/Santa-Maria-Seasoning-SantaMaria7.htm

Rotisserie Chicken Sloppy Joes

This is one of the simplest meals I have ever made. It literally took 20 minutes to make and most of that was me letting the meat simmer with the sauce. If you have extra time simmer as long as you can. This is a great recipe to make the night before. I thought the sandwich was actually better the next day.
Here is all you will need:

Rotisserie chicken sloppy joes

1 Tbsp. vegetable oil

1 Tbsp. brown sugar

½ tsp. dry mustard

1 cup ketchup

1 Tbsp. Worcestershire sauce

1 Tbsp. apple cider vinegar (I didn't have this, so it was fine without it)

1 rotisserie chicken pulled from the bone.

6 hamburger buns or sliders

In a saucepan, add oil, brown sugar, mustard, ketchup, Worcestershire sauce and vinegar. Heat for 3 to 5 minutes. Add chicken; combine. Cover and heat throughout for another 3-5 minutes. Spoon onto bun. Enjoy. Refrigerate any leftovers. Serves 6.

Adapted from the Kroger magazine.

Beef Shepards Pie

Here is what you need:

3 carrots, cut in 1 or 2 inch pieces

1 onion, half diced and half cut into rough wedges

2 Tbsp. olive oil

Salt, pepper and dried Italian herbs, to taste

1 lb. ground beef

1 garlic clove, minced

1 ¼ cups beef broth

1 tsp. cornstarch

1 Tbsp. Worcestershire sauce

¼ tsp. cayenne pepper

½ tsp. thyme

1 cup frozen peas

3 cups instant mashed potatoes

Heat oven to 425º. Place carrots and onion wedges in 9 x 13 baking dish; toss with olive oil, salt, pepper and herbs. Roast for 20 to 25 minutes, or until fork-tender.

Meanwhile, brown the ground beef, diced onion and garlic in a large skillet.

Drain excess fat. Combine beef broth, cornstarch, Worcestershire sauce and spices in a separate bowl. Pour liquid over meat and simmer over medium heat until rich and bubbly. If desired, chop roasted vegetables into smaller pieces. Add peas and roasted vegetables to meat mixture; pour into a casserole dish. Top with prepared mashed potatoes. Bake at 350º for 30 minutes, or until potatoes are golden brown. Serves 6.

This was amazingly delicious. So much flavor to this casserole. I loved it. I actually followed this recipe totally to the T except that I use canned Peas because I hate frozen peas. Normally, I wouldn't of oven cooked the carrots, but it actually is done while you are doing everything else. The recipe calls for 3 cups of prepared mashed potatoes. I used 2 of the packs that come in the Betty Crocker box. (Butter and Herb). I probably should have used 3 packets of those (1 1/2 boxes) because as you will see in the below picture, the sauce from the beef bubbled up over the potatoes. If you have a thicker layer, it might not happen to you. (That is, if you care what your presentation looks like.)....(I obviously didn't)  I also let the beef cook for a while extra in the sauce and my house smelled so good while this was cooking.  I knew it was going to be good and it definitely didn't disappoint.

Hope you like it too!

From the archives of the Midwest Culinary Institute and Kroger magazine.

Bacon Wrapped Little Smokies

This recipe was adapted from a recipe on allrecipes.com

MMMM. These are sooo good and sooo easy. Here is what you will need:

1 pack of little smokies
1 pack of bacon
3/4 cup of brown sugar
toothpicks

Line a deep cookie sheet with foil. Cut your bacon in thirds. Wrap each smoky with a 1/3 of a piece of the bacon and stick a toothpick through it. Place them on your foil lined cookie sheet. Sprinkle to cover the smokies with brown sugar. Bake in oven at 325 for 40 minutes. You can transfer them to a crockpot on a low setting. I pour the leftover sauce from after they bake in the oven over them in the crockpot.
1 pack of smokies and 1 pack of bacon makes about 40 smokies.

Chicken and Noodle Casserole

I love casseroles! This one happens to be a favorite of mine. It is very easy and very delicious!
Here is what you need for a small casserole. (We always waste food when I make the 9x13 size casseroles. So, if you want something bigger...double the recipe)
1 Tbsp. olive oil or veggie oil
2 celery stalks, chopped
1/2 small onion, chopped
1/2 or so bag of Kluski noodles
1/2 can of peas
1 10oz can of cream of celery
2 Tbsp. milk
1/4 of a ready made chicken. I buy the already made Rotisserie chickens at Kroger.
3/4 package of french fried onions
season salt and salt and pepper to taste.

Preheat oven to 375 degrees. Sautee chopped celery and onion in oil seasoned with season salt until carmelized. (8 minutes) While those are cooking, Boil your 1/2 bag (or a little less) of Kluski noodles. (about 9 minutes). Meanwhile, in a seperate bowl mix the can of cream of celery, peas and milk. Pull chicken pieces off the chicken in bite site pieces and add to soup mixture. When noodles are finished cooking, drain and add to soup and chicken mixture. Add onion and celery to mixture and stir well. Transfer to oven safe dish and cook for 20 minutes. Remove and top with French Fried Onions and put back in oven for 5 minutes. Let cool and Enjoy!

Oreo Balls!

Thanks to my Bestie for introducing me to this delightful treat. They are rich (and probably insanely fattening), but ohhhh so good (and easy)!

You will need:
1 pack of Oreo cookies
1 block of cream cheese, softened
1 package of almond bark

Line a large cookie sheet with wax paper and set aside. Empty all cookies into a zip lock baggie and crush. I use the backside of my meat tenderizer :) Add a package of softened cream cheese to the cookie crumbs. Mix in mixer. Roll cookie mixture into bite size balls and place on the wax paper. Put balls into refrigerator for at least an hour. Take them out of the fridge when cooled. Using about half of the almond bark, add to a microwaveable bowl and microwave until melted. 25 second increments. Dip balls into the melted almond bark. If you are going to decorate them with sprinkles do now. The chilled balls make the almond bark set very fast. Place the balls back onto the cookie sheet and refrigerate until set. Refrigerate leftovers (if you have any)

Mini Pizza's

This recipe is so easy it really doesn't need a recipe, but a picture to make your vision a reality.

1 bag of english muffins

2 Tbsp olive oil

1 jar of your favorite pizza sauce (I use Kroger brand with Meat)

1/2 to 3/4 bag of shredded mozzarella cheese

1 bag of pepporoni's

1 Tbsp of italian seasoning

optional toppings include:
sauteed onions and red peppers
cooked and crumbled italian sausage

mushrooms

Preheat oven to 400. Line a cookie sheet with foil (easy cleanup). Open english muffins and set on cookie sheet open face up. Drizzle each english muffin half with a little olive oil. Add a teaspoon to a 1 1/2 tsp. of pizza sauce to each english muffin. Sprinkle with mozzarella cheese and italian seasoning. Top with pepperoni's. Put in oven for about 20 minutes depending on how melted you like your cheese. Remove when your cheese is lightly browned and your pepperoni's are crisp.

Cowboy Casserole

Cowboy Casserole
adapted from a recipe at Taste of Home and http://thecuttingedgeofordinary.blogspot.com/

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.