If you can't already tell, I am a pasta lover. I think it's the 1/16 Italian in me!! This is a yummy lasagna that is a little different from the norm and it is quick and easy. Enjoy.
1 (8 oz) package softened cream cheese
8 oz. sour cream
1 lb. hamburger meat
1 cup shredded mozzarella/cheddar/or mixed cheese
12 oz. egg noodles or crinkly cut egg noodles
2 medium size cans of tomato sauce
1 medium size can of peeled, sliced tomatoes.
Brown hamburger meat; add garlic salt, basil, Italian seasoning, whatever you like in lasagna (or use a jar of Ragu). Drain hamburger meat and put in pan with tomato sauce and sliced tomatoes, put on medium heat and stir. While that heats up, put cream cheese and sour cream in a bowl and mix it up with a hand mixer until creamy- set aside. Also, start boiling egg noodles and preheat your oven to 400 degrees. When sauce and noodles are done, begin to layer in a casserole dish. Start with a layer of sauce, then noodles, then sour cream mixture then do another layer starting with noodles, then sauce and top it off with cheese. Bake in the oven for 15-20 minutes.
Monday, March 30, 2009
Thursday, March 26, 2009
Mexican Casserole
Another good and easy recipe. You can give it as little or as much kick as you like. My hubby likes me to add jalapenos.
1 package corn tortillas
1 lb. hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can red enchilada sauce
1 small can chopped green chilies
1/2 cup milk
grated mexican blend cheese
Brown the meat and add everything but the tortillas and cheese. Layer tortillas on the bottom of a 9x13, layer with 1/2 of the meat mixture and sprinkle with cheese. Repeat the layering once more, ending with cheese. Bake at 300 for 20-30 minutes.
1 package corn tortillas
1 lb. hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 large can red enchilada sauce
1 small can chopped green chilies
1/2 cup milk
grated mexican blend cheese
Brown the meat and add everything but the tortillas and cheese. Layer tortillas on the bottom of a 9x13, layer with 1/2 of the meat mixture and sprinkle with cheese. Repeat the layering once more, ending with cheese. Bake at 300 for 20-30 minutes.
Strawberry Salad
It's strawberry time! This is a recipe I got from my sis. It is so quick and easy but so scrumptious. We had the missionaries over for dinner last night and they loved it!
1 large (16 oz) cool whip
1 large Dannon vanilla yogurt
2 boxes instant coconut (or vanilla) pudding
fresh strawberries, washed and sliced (to taste)
I made it with light cool whip, light yogurt, and sugar free pudding and it was yummy! Also, this makes a pretty big salad, you can downsize if you want.
1 large (16 oz) cool whip
1 large Dannon vanilla yogurt
2 boxes instant coconut (or vanilla) pudding
fresh strawberries, washed and sliced (to taste)
I made it with light cool whip, light yogurt, and sugar free pudding and it was yummy! Also, this makes a pretty big salad, you can downsize if you want.
Thursday, March 12, 2009
Long Time No Recipes
Where does the time go? I hadn't realized that it had been so long since I had posted a recipe. Thanks to those of you who keep checking faithfully. Check out the two recipes below. You won't be disappointed! My grandmother passed away so I am going to Utah until next week. Hope you all have a good weekend.
Spinach and Feta Pasta
This is a recipe that I got off of this website. Check it out if you get a chance. All of their recipes look amazing and this one was yummy, quick and low fat.
8 oz. penne pasta
1 (28 oz.) can diced tomatoes
3 c. fresh spinach (you don't have to chop it)
1 onion, finely chopped
5-6 cloves garlic, minced
A handful of mushrooms, chopped (we don't like mushrooms so I left them out and it was still good.)
4 oz. crumbled feta cheese
salt and pepper to taste
Bring a large pot of salted water to a boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge!
8 oz. penne pasta
1 (28 oz.) can diced tomatoes
3 c. fresh spinach (you don't have to chop it)
1 onion, finely chopped
5-6 cloves garlic, minced
A handful of mushrooms, chopped (we don't like mushrooms so I left them out and it was still good.)
4 oz. crumbled feta cheese
salt and pepper to taste
Bring a large pot of salted water to a boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge!
Frosted Peanut Butter Cookies
For those peanut butter lovers out there this is something I came up with after combining two of my favorite recipes. I have to say, they are quite tasty!
1 c. shortening
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
2 c. flour
2 tsp. soda
2 eggs
1/2 tsp. salt
1 c. peanut butter
Cream shortening, sugar, eggs and vanilla. Stir in peanut butter and sift dry ingredients. Mix well. Make 1 inch balls, place on cookie sheet and press down with fork or fingers. Bake at 350 for 8-10 min.
Frosting:
1 cup creamy peanut butter
8 Tbs (1 stick) butter, at room temperature
2 cups powdered sugar
3 to 4 Tbs. milk
2 teaspoons vanilla
Place the peanut butter and butter in a large mixing bowl or mixer. Beat on low speed until fluffy, 30 seconds. Stop the machine. Add the powdered sugar, milk and vanilla. Beat on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, one minute more. Spread over cooled peanut butter cookies. (This frosting can also be used on cakes. Try it on a chocolate cake!)
After I frosted my cookies I stuck a few miniature Hershey's bars in a ziploc bag and melted them in the microwave for one minute. I squished the bag to make sure the chocolate was nice and melted and then I cut the corner of the bag and squeezed the chocolate in a zigzag pattern over the cookies. Not only did it make them look pretty but it gave them that extra chocolate flavor that is so divine with peanut butter.
1 c. shortening
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
2 c. flour
2 tsp. soda
2 eggs
1/2 tsp. salt
1 c. peanut butter
Cream shortening, sugar, eggs and vanilla. Stir in peanut butter and sift dry ingredients. Mix well. Make 1 inch balls, place on cookie sheet and press down with fork or fingers. Bake at 350 for 8-10 min.
Frosting:
1 cup creamy peanut butter
8 Tbs (1 stick) butter, at room temperature
2 cups powdered sugar
3 to 4 Tbs. milk
2 teaspoons vanilla
Place the peanut butter and butter in a large mixing bowl or mixer. Beat on low speed until fluffy, 30 seconds. Stop the machine. Add the powdered sugar, milk and vanilla. Beat on low speed until the sugar is well combined, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, one minute more. Spread over cooled peanut butter cookies. (This frosting can also be used on cakes. Try it on a chocolate cake!)
After I frosted my cookies I stuck a few miniature Hershey's bars in a ziploc bag and melted them in the microwave for one minute. I squished the bag to make sure the chocolate was nice and melted and then I cut the corner of the bag and squeezed the chocolate in a zigzag pattern over the cookies. Not only did it make them look pretty but it gave them that extra chocolate flavor that is so divine with peanut butter.
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