1 – 16oz. package lasagna noodles (cook according to box – lay on waxed paper)
2 lbs ground lean beef – browned and drained
Sauce:
2 packets dry spaghetti sauce mix
4 cans tomato sauce
2 cans water
1 can olives drained and sliced – optional
2 c. Fresh mushrooms sliced - optional
Cottage Cheese Mixture:
3-4 cups cottage cheese
1 tsp salt
1/2 tsp pepper
2/3 cup Parmesan cheese
Cheese layer:
Grated mozzarella, cheddar, and Parmesan cheeses!
Directions: Brown meat and drain fat. In a large pot cook sauce and then add the meat to the sauce. Mix the cottage cheese mixture and set aside – mix the cheeses to layer and set aside. In a 9×13 pan add 1 Tbsp. olive oil to the bottom to prevent sticking and begin to layer. First, noodles, then sauce, cottage cheese mixture, cheese layer, and then repeat.
This recipe will actually make more than a 9×13 pan. I usually can get an 8×8 pan as well. Freeze for a later meal or take to a neighbor. Bake 350 – 45 min. till hot and bubbly
2 cups cooked thick mashed potatoes
1 cup shredded Pepper Jack, Swiss or your favorite cheese
1 large egg (lightly beaten)
1 tsp. salt
2 finely chopped green onions and tops
2 cups crushed seasoned croutons
1/3 cup real butter Directions: Combine first 5 ingredients, shape mixture into patties. Dip both sides of each patty in crouton crumbs. Heat butter in heavy large skillet till hot, on medium low – fry patties till golden brown – turning once. Drain on paper towels. Serves 6
We Love this recipe for Homemade Girl Scout Cookies
1 – Pkg. store bought shortbread cookies
6 Tbsp. butter
½ c. sugar
½ c. light Karo syrup
½ c. Sweetened Condensed milk
½ tsp. vanilla
1c. toasted coconut
1c. swirl vanilla chocolate chips Directions: place cookies on a buttered cookie sheet, In a sauce pan Combine butter, sugar, and syrup, bring to a boil, turn down to medium low, cook for 3 min. Add sweetened condensed milk, stirring constantly. Cook till candy thermometer reaches 200 degrees. Remove from heat, stir in vanilla, and coconut. Cool till thick enough to Frost tops with a generous portion of filling. Melt chocolate in microwave in glass bowl for 1 minute. Stir till melted. Frost cookies – Place in fridge to let chocolate harden and enjoy!
Baked Cheesecake – 2 – 8oz. cream cheese, softened, 1 (14oz. can Eagle Brand Sweetened Condensed Milk), 3 eggs, 2 tsp. vanilla, ¼ c. lemon juice, ¼ tsp. salt Crust: two crumb crusts already prepared in a pie tin (chocolate, graham, shortbread or vanilla wafers) or homemade Creamy Cheese Topping: 1 – 8oz. softened cream cheese, 2/3 c. powdered sugar, 1 Tbsp. lemon juice, 2 tsp. vanilla, 1 cup whipping cream Directions: Preheat oven to 300 degrees, For Baked Cheesecake – in a large bowl beat cream cheese, Eagle Brand milk, and eggs till smooth. Sprinkle with Salt, beat in vanilla and lemon juice, pour half into each shell. Bake for 35 – 40 min. till center springs back when lightly touched, do not over bake. Let cool completely – for creamy topping beat whipping cream till stiff – set aside – beat cream cheese, powdered sugar, lemon juice, and vanilla, till smooth – fold in whipped cream and frost pies as directed below.
Variety of Cheesecake Pies:
Raspberry White Chocolate: Frost baked cooled cheesecake with half of creamy cheese topping, top that with 1/2 of raspberry pie filling below, just before serving top with 3/4 c. chopped white chocolate covered pretzels each pie – Raspberry Filling: enough for two pies – ¾ c. pineapple juice, 1 Tbsp. lemon juice, 3 Tbsp. cornstarch, 1 – 16 oz bag frozen raspberries or mixed berries, In a sauce pan mix pineapple juice, lemon juice, and cornstarch, bring to a boil – remove from heat – stir in frozen berries, let cool completely.
Brownie Toffee: Double garnish for two pies, Top baked cheese cake with 1 c. brownie pieces, then frost with half of creamy cheese topping, just before serving top with ½ c. chopped toffee chocolate bar pieces or homemade toffee
Fresh Strawberry Kiwi: Frost baked cheesecake with half of creamy cheese topping, top with sliced strawberries and kiwi or other fresh fruit in season
Chocolate Chip Cookie Dough: Before baking baked cheese cake – Sprinkle with half of the cookie dough in small chunks – using a fork sink into batter, till completely covered, save the other half for the top. Bake as directed above – cool – Frost baked cheese cake with half of creamy cheese topping, then sprinkle with reserved cookie dough and a few extra chocolate chips Cookie Dough: Enough for two pies, ¼ c. butter softened, ¼ c. sugar, ¼ c. brown sugar, 1 T. Water, 1 tsp. vanilla, ½ c. flour, ¾ c. mini chocolate chips or vanilla chocolate swirl chips
Turtle: Double garnish for two pies, Top baked cheese cake with ½ c. caramel topping, ½ c. mini semi-sweet chocolate chips, and ½ c. toasted chopped pecans, then frost with half of creamy cheese topping. Drizzle top with extra caramel sauce, chocolate chips and pecans
German Chocolate: Enough for two pies, 1 c. canned milk, 1 c. sugar, 3 egg yolks beaten, 1 cube butter, Mix and simmer 8-10 min stirring constantly till thick, remove from heat, stir in 1 c. toasted coconut, 1 c. toasted pecans, (make sure toasted coconut and pecans are cool before adding) and 1 tsp. vanilla, cool completely – top cooled baked cheesecake with half of German chocolate mixture, then frost with creamy cheese topping, garnish with extra coconut and pecans
Fresh Peach Cheesecake: Fresh Peach Filling: enough for two pies – ¾ c. pineapple juice, 1 Tbsp. lemon juice, 3 Tbsp. cornstarch, 4 – 5 fresh ripe peaches sliced – In a sauce pan mix pineapple juice, lemon juice, and cornstarch, bring to a boil – remove from heat – fold in sliced fresh peaches, let cool completely. Top each baked cheese cake with half of filling, then frost with creamy cheese topping, garnish with extra peaches, cookie crumbs or nuts
The original baked cheesecake at the top came from an Eagle Brand recipe pamphlet from years ago – since then I have added to it – to make my favorites – The Possibilities are endless – make up some of your own favorites.
1 c. water, 1/2 c. dish soap, 1 tsp. white Karo syrup (syrup makes stronger bubbles) Directions: gently mix all three ingredients and pour into empty bubble bottle with wand
1 – 8oz. tub Kraft Philadelphia Chive and Onion Cream Cheese Spread
1 c. finely chopped imitation crab
Directions: Blend together with a fork – form a ball on a plate press toasted almonds or pecans on the ball if desired, refrigerate, serve with crackers Financial GPS tracker
Good Morning America, a Delicious breakfast with plenty of fiber, Yum!
3 eggs, 3/4 tsp. cinnamon, 1/3 c. milk, whisk together, place in a pie pan for easy dipping. 8 slices Bran bread – my bread has 5 g fiber per slice. Whisk egg mixture each time you dip a slice of bread, to keep cinnamon mixed.
Directions: Heat your waffle iron, with a fork stab a chunk of real butter, lightly butter iron each time you place a slice of bread, cook 3 min. Serve with real butter and syrup below, A Yummy change from waffles and French Toast.
Delicious Blueberry Maple Syrup: 1 c. thick Maple Syrup, 1/3 c. frozen small blueberries, heat and serve over waffles
1 – 16oz. package lasagna noodles (cook according to box – lay on waxed paper)
2 cups cooked thick mashed potatoes
We Love this recipe for Homemade Girl Scout Cookies
Baked Cheesecake – 2 – 8oz. cream cheese, softened, 1 (14oz. can Eagle Brand Sweetened Condensed Milk), 3 eggs, 2 tsp. vanilla, ¼ c. lemon juice, ¼ tsp. salt
1 c. water, 1/2 c. dish soap, 1 tsp. white Karo syrup (syrup makes stronger bubbles) Directions: gently mix all three ingredients and pour into empty bubble bottle with wand
Easy and So Delicious!
Good Morning America, a Delicious breakfast with plenty of fiber, Yum!
1/2 CUP MILK