Any favorite recipes?

4 CHEESE LASAGNA

1 lb. pkg. lasagna macaroni

2 lb. ground beef

1 c. chopped onion

2 cloves garlic, minced

1 tbsp. sugar

1/2 tsp. salt

1 tbsp. chili powder

1 1/2 tsp. cumin

1 (6 oz.) can tomato paste

4 (6 oz.) cans tomato sauce

1 (6 oz.) can mushrooms (drained)

1 egg, beaten

1 (15 oz.) container of Ricotta cheese

1 c. Parmesan cheese

1 lb. Mozzarella cheese (grated)

1 (15 oz.) container cottage cheese (drained)

1 (6 oz.) can water

Preheat oven to 350 degrees.

In large skillet, brown ground beef, drain. Season with salt, onion, garlic, chili powder, cumin. Stir in tomato paste, tomato sauce, water. Cover and simmer 15 minutes, stirring occasionally. Add drained mushrooms, sugar. Continue simmering.

Prepare cheese filling. Add grated Mozzarella cheese, Ricotta cheese, Parmesan cheese, drained cottage cheese in a bowl. Beat 1 egg add to cheese mixture and set aside.

Prepare lasagna macaroni as directed on package.

Lightly greased large baking dish and spoon in enough meat sauce to cover the bottom, top with strips of cooked lasagna, spread enough cheese filling to cover lasagna. Repeat layers, ending with meat sauce. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 30 minutes. (This can be prepared the day before if desired. Seasoning seems to blend better when prepared the day before.)

Refrigerated lasagna must stand at room temperature for about 1 hour, then bake for about an hour in 350 degree oven.

Fusilli with Spinach and Asiago Cheese

Ingredients

1 pound fusilli pasta

1/4 cup olive oil

1 garlic clove, minced

1 (9-ounce) bag fresh spinach, roughly chopped

8 ounces (1/2 pint) cherry tomatoes, halved

1 cup (about 3 1/2-ounces) grated Asiago

1/2 cup grated Parmesan

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.

I love this dish its quick and easy and for meat eaters just add grilled chicken takes less then 30 min

Cheesy gnocchi Bolognaise

Ingredients

1 tablespoon olive oil

1 brown onion

2 garlic cloves, crushed

750g lean beef mince

600ml bottle Italian tomato pasta sauce

625g packet fresh gnocchi

150g Tasmanian Heritage St Claire Swiss-style cheese, grated

Method

Preheat oven to 200* C . Heat oil in a non-stick frying pan over

medium heat. Add onion and garlic. Cook for five minutes

or until soft. Increase heat to medium-high. Add mince. Cook,

stirring with a wooden spoon to break up mince, for five minutes

or until browned.

Add pasta sauce. Season with salt and pepper. Bring to the boil.

Reduce heat to medium. Simmer for 10 to 15 minutes

or until sauce thickens.

Meanwhile, cook gnocchi in a saucepan of boiling, salted water

for 3 minutes or until partially cooked. Drain, spoon bolognaise

into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking

dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20

minutes or until cheese is melted and sauce bubbling at edges.

Easy Caramel Apple Slices

1 large apple, peeled and sliced

1 tablespoon caramel topping

1 dash cinnamon

Wash, peel and slice 1 large apple. Place apples slices in 2 large custard cups (10 oz. Each). Top with caramel topping dividing evenly between dishes. Top with a dash of cinnamon. Cover with microwave safe plastic wrap and microwave on high for 3 to 4 minutes or until tender. Let cool. Serve with vanilla ice cream or vanilla yogurt, if desired. Serves 2.

Microwave Times 18-72

Categories:

Source

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Servings/Yield

2 servings

Rating

Biscuits and Gravy

½ lb. sausage, bulk breakfast type

2 tablespoons chopped onion, yellow onion preferr

3 tablespoons flour

2 cups hot milk

salt and pepper, to taste

hot biscuits

Crumble the breakfast sausage if needed. Brown in frying pan with

onion until sausage is brown and onion is clear. Drain off all grease

except 2 tablespoons. Stir in the flour and cook for just a minute.

Add the hot milk. I heat mine in the microwave. Stir constantly until

the mixture thickens and season with salt and pepper. I doubt you'll

need much salt, but pepper is a must.

Serve over warm biscuts.

Description:

"Frugal Gourmet"

Categories:

Breakfast

Source

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Servings/Yield

4 servings

Rating

Milk and Honey Bread

2 tablespoons active dry yeast

2 ½ cups warm water, 110 to 115 degrees F

½ cup melted butter

½ cup honey

2 eggs

1 tablespoon salt

8 cups flour, up to 9 cups total

In a mixing bowl, dissolve yeast in warm water. Add the water, melted

butter, honey, eggs, salt and 4 cups flour. Beat with a mixer set at low

speed for about 30 seconds. Beat on medium speed for 3 minutes. Stir in

enough remaining flour to make a soft dough. Turn out onto a floured

surface and knead until smooth, about 8 minutes. Round-up dough and place

in a greased bowl. Cover with plastic wrap and let rise until doubled,

about 1 hour. Punch dough down and divide dough into thirds. Place dough

in greased 8-inch loaf pans. Cover and let rise until doubled, about 30

minutes. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.

Makes 3 loaves.

Categories:

Yeast Breads

Source

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Servings/Yield

36 servings

Rating

Carrot Pie

(Similar to Carrot Cake, texture like pumpkin pie)

1 Graham Cracker Crust

2 Carrots

3 Cups of Cottage Cheese

1 cup sugar

Can of pumpkin stuff (the stuff you use for pumpkin pie)

4 eggs

Mix all at once

Spatula it into the premade crust (you can make ur own if u like)

Bake in oven for 25 minutes

350 degrees (preheat it)

serve with whipped cream

IT'S DELICIOUS

Cream Cheese Rolls:

1oz pkg of cream cheese. [room temp.]

1 can chopped chillies.

1 can chopped black olives.

1C. shredded cheese [any kind you like]

1 pkg. of soft tortilla wraps.

Seasoning [onion salt/powder, garlic salt/powder, table salt, pepper; Anything you like]

All ingredients, EXCEPT the tortilla rolls, in a bowl and scoop out mixture on to the tortilla rolls, roll up the tortillas and cut them so they look like pin wheels. Set in fridge for at least an hour to set.

Hope you enjoy!

Turtle Cheesecake

2 cups OREO Chocolate Cookie Crumbs

6 Tbsp. butter or margarine, melted

1 bag (14 oz.) KRAFT Caramels

1/2 cup milk

1 cup PLANTERS Pecan Pieces

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 Tbsp. vanilla

3 eggs

2 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator

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Home made melting moments.

MELTING MOMENT COOKIES

1 c. butter

3/4 c. unsifted cornstarch (stir before measuring)

1/3 c. unsifted powdered sugar (stir before measuring)

1 c. flour

Cream Cheese Icing

Sliced almonds

ICING:

1 (3 oz.) pkg. soft cream cheese

1 c. unsifted powdered sugar

1 tsp. vanilla or almond flavoring

Food coloring

1. Beat butter at low speed until creamy. Slowly add cornstarch and powdered sugar. Turn speed to medium high and beat until fluffy.

2. With wooden spoon, stir in the flour. Dough should be quite soft.

3. Cover and chill for 45 minutes to 1 hour or overnight. Remove from refrigerator 1 hour before shaping cookies if refrigerated overnight.

4. Prepare cream cheese icing: Blend softened cream cheese and powdered sugar until creamy and smooth. Mixture will seem stiff, but will liquify as it is beaten. Mix 1 teaspoon vanilla or 1/4 teaspoon almond flavoring Add food coloring. Mix well.

5. Roll dough into 24 (1") balls. Place 1 1/2" apart on ungreased cookie sheet. Press indentation on top of each biscuit with fork. Bake at 350 degrees for 10 to 12 minutes.

Ice and place almond on top.

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How about some soy-chicken casserole?

2 tablespoon butter

1 teaspoon vegetable oil

1 cup chopped fresh mushrooms

1/2 cup chopped onion

1 pound soy-chicken, cut into 1/2-inch pieces

2 garlic cloves, minced

1 (10-3/4-ounce) can cream of mushroom soup

1 cup pasteurized process cheese spread

3 cups cooked rice (1 cup uncooked)

1 (10-ounce) box frozen broccoli cuts, thawed, drained

1 (8-ounce) can sliced water chestnuts, drained

1/2 cup sour cream

1/4 teaspoon ground black pepper

Vegetable cooking spray

1 cup (8 ounces) shredded Cheddar cheese

1/2 cup breadcrumbs or crushed croutons

Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.

Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.

Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts

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SIMPLE CHOCOLATE CAKE

3 c. flour

2 c. brown sugar

1/2 c. cocoa

1 tsp. salt

2 tsp. soda

Sift all these ingredients together in a 9 x 13 inch pan. Make 3 holes into dry ingredients. Into one hole pour 2 teaspoons vinegar; into another hole, 2 teaspoons vanilla; into another hole, pour in 1 cup salad oil. Do not stir together yet. Over all ingredients now pour 2 cups cold milk then stir well with a spoon until smooth. Wipe off edges of pan. Bake at 350 degrees for 30 to 35 minutes

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side dish

Broccoli & Rice Casserole

1 pkg. frozen chopped broccoli, defrosted

1 small onion, finely chopped

3-4 stalks celery, finely chopped

Small Velveeta Cheese-cut to your likeing

1-2 T. Butter

2 Bags of Success Boil-In-Bag Rice

Preheat your oven to 350 degrees. Follow the Success Boil-In-Bag rice directions to cook rice. In a saucepan, saute up the diced onions and celery- salt & pepper to taste. After they have cooked throw in t