LASAGNA

Lasagna is one of my favorite dishes to make and eat. This dish is a little more time consuming then most of our other recipes but it is well worth it. You will need to use our Delicious Italian Sauce recipe to construct this dish and include lean ground beef with the other meats.

Ingredients

Delicious Italian Sauce
3/4 pound lean ground beef
1/2 tablespoon salt
2 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

How To Make It

1. Bring a large pot of lightly salted water to a boil.
2. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. In a mixing bowl, combine ricotta cheese with egg, parsley, and 1/2 teaspoon salt.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
6. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.
7. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
8. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
9. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
10. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
11. Cool for 15 minutes before serving.
12. Enjoy

Tip 1: You can substitute your own sauce if you prefer.

Tip 2: Lasagna takes some time to firm up so don’t rush the process and serve it to soon.

You can make this dish on Saturday and have great leftovers for the next couple of days. Lasagna only gets better when it has time to rest. Remember if you ever want to share your ideas or recipes Follow us on Facebook and let us hear what you think. (Click Here) for Facebook.

SWEET POTATOES AND BANANAS CASSEROLE

Casseroles are fast and easy to make. When you include sweet potatoes, bananas and sugar you know it will be good. Try this delicious recipe the next time you need a fast sweet dish and you will not be disappointed.

Ingredients

whip cream
2 1/2 pounds sweet potatoes, cooked & mashed – (2 cans 18oz each)
2 eggs
1/2 cup light brown sugar – packed
1/3 cup orange juice
3 tablespoons melted butter
1/2 teaspoon nutmeg
2 medium bananas – peeled and diced

How To Make It

1. Heat oven to 350 degrees.
2. Grease a 2 1/2-quart baking dish.
3. In a large bowl, combine mashed sweet potatoes with eggs, brown sugar, orange juice, butter, and nutmeg.
4. Beat until well blended.
5. Fold in bananas.
6. Spoon the mixture into the prepared baking dish; cover with foil.
7. Bake at 350 degrees for 20 to 25 minutes.
8. Remove foil and bake an additional 10 minutes.
9. Spoon on some Whip Cream and Enjoy

Tip 1: Make sure your bananas are ripe for a sweeter flavor.

Tip 2: Drizzle some Hot Fudge over the Whip Cream to bring this dish to the next level.

You can use this casserole as a side dish with some Honey Baked Ham or use it as a dessert, either way you wont have any left overs. Remember if you ever want to share your ideas or recipes Follow us on Facebook and let us hear what you think. (Click Here) for Facebook.

HONEY BAKED HAM

This is a very easy to make Honey Baked Ham. It only has 4 total ingredients but when its done it is delicious. If you like to make your own baked ham this is the recipe for you.

Ingredients

1 (10-pound) bone-in shank-half ham (not pre-cooked)
2 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons brown sugar

How To Make It

1. Preheat oven to 325 degrees F.
2. Combine mustard, honey, and brown sugar set aside
3. Place ham in a roasting pan, preferably with a rack.
4. Roast uncovered to an internal temperature of 140 degrees F as measured with an instant-read thermometer.
5. Remove from oven and increase oven temperature to 425 degrees F.
6. Remove the rind except for the part around the bone end and slash slits in the fat.
7. Brush combined ingredients over the surface.
8. Return the ham to the oven and bake to an internal temperature of 160 degrees F, about 30 minutes.
9. Remove from oven and let rest before carving.
10. Carve and Enjoy

Tip 1: You can use leftovers for some great ham sandwiches.

Tip 2: Add more honey and brown sugar if you enjoy your ham extra sweet.

Ham is an inexpensive option to serve to a large group of guests. If you are planning a party this will serve over 15 people with ease. You can serve it with a great sweet potato mash, some apple sauce and you are all set. The TOTAL COST is $18.99which comes to $1.26 per serving and the breakdown is as follows: Ham, Bone-in, Shank half (not precooked)-$18.00; Dijon Mustard-$0.34; Honey-$0.47; Brown Sugar-$0.18.

Remember if you ever want to share your ideas or recipes Follow us on Facebook and let us hear what you think. (Click Here) for Facebook.

MULTI LAYER PUMPKIN CHEESECAKE

Cheesecake is one of my favorite deserts of all time. Recently I ordered a cheesecake from our local band fund raiser and what I got was a very poor excuse for a cheesecake. After this disappointment I needed a replacement quickly and below is what I found. I enjoyed this cheesecake and I think you will too.

Ingredients

2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree (recipe below)
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

How To Make It

Pumpkin Puree

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut the pumpkin in half, stem to base.
3. Remove seeds and pulp. Cover each half with foil.
4. Bake in the preheated oven, foil side up, 1 hour, or until tender.
5. Scrape pumpkin meat from shell halves and puree in a blender.
6. Strain to remove any remaining stringy pieces.

Pumpkin Cheesecake

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.
3. Blend in eggs one at a time.
4. Remove 1 cup of batter and spread into bottom of crust; set aside.
5. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.
6. Carefully spread over the batter in the crust.
7. Bake in preheated oven for 35 to 40 minutes, or until center is almost set.
8. Allow to cool, then refrigerate for 3 hours or overnight.
9. Cover with whipped topping before serving.
10. Enjoy

Tip 1: Make sure your cream cheese is room temperature It blends better.

Tip 2: You can substitute pumpkin pie filling (instead of puree w/ all the spices)

Tip 3: Drizzle some hot fudge or caramel on top of each slice before serving

I always associated cheesecake with allot of preparation and hard work. After making this the first time I realized its none of those things and its actually allot easier than you think. Cheesecake is such a wonderful treat and Pumpkin Cheesecake in the fall is just that much better. I hope you try this recipe and it turns out as good as mine did.

The TOTAL COST is as follows: Cream Cheese-$4.70; White Sugar-$0.54; Vanilla Extract-$0.03; Eggs-$0.36;9″ Prepared Graham Cracker Crust-$3.19; Pumpkin Puree-$0.32; Ground Cinnamon-$0.05; Ground Cloves-$0.05; Ground Nutmeg-$0.04;Frozen Whipped Topping-$1.50. Total cost is #10.78, yield is 8 servings, so the individual cost per serving is $1.35.

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MILD TO HOT CHILI CON CARNE

I love chili any time of the year. But when the leaves start to turn and you have the cold air settling in its time to crank up the heat. Making your chili mild or hot is easier than you think. The name of the dish derives from the Spanish chile con carne, “chili pepper with meat”.

Ingredients

1 large can stewed tomatoes, chopped
1 small can tomato paste
1/4 cup white wine or a dark beer (this is up to you both work great)
1 pinch crushed chili pepper flakes (used more for flavor than heat)
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 carrot, chopped
1 onion, chopped
2 celery stalks, chopped
1/3 cup bottled A1 steak sauce
5 slices bacon or thin slices of panchetta
1 1/2 pounds 80/20 ground beef
1 large can kidney beans, drained
1 package McCormick chili seasoning mix
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
salt and ground pepper
1, 2 or 3 Habaneros finely diced to bring on the HEAT (Do not use any for a mild chili)
*** Warning *** when using Habaneros I suggest gloves and cleaning all utensils, cutting boards immediately after use. Never touch your eyes after using Habaneros.

How To Make It

1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine or beer, pepper flakes, habaneros (optional), bell peppers and steak sauce.
2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon or panchetta until crisp.
3. Remove bacon or panchetta and place on paper towels. Do not remove drippings.
4. After bacon has cooled crush or dice to small pieces
5. Cook beef in bacon drippings until brown and drain.
6. Stir McCormick chili seasoning into ground beef.
7. Stir seasoned beef, cumin and bacon into tomato mixture.
8. Continue to simmer until vegetables are tender and flavors are well blended.
9. Stir in beans, cilantro and parsley.
10. Heat through, taste than season with salt and pepper.
11. Enjoy

Tip 1: Always use extra caution when using Habanero peppers. When cooking them be careful of the smoke/steam even that can cause discomfort.

Tip 2: You can server your chili by itself or over some elbow macaroni. Serve with some shredded cheese and sour cream.

Tip 3: Milk will eliminate any heat caused by spicy foods.

Tip 4: Make your chili a day earlier reheat and serve. Chili is always better the next day when all the flavors get to come together.

Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers. The MILD TO HOT CHILI CON CARNE recipe above is sure to be a hit and if you ever have suggestions or feedback make sure to post in our comments section bellow.

CHEESY SUN-DRIED TOMATO AND ONION PUFFS

I create these appetizers every holiday and they are always a big hit. After you try one you will definitely want more.

Ingredients

1 sheet thawed puff pastry
2 tablespoons butter
cooking spray
1 sweet onion
2 teaspoons brown sugar
1/4 cup sun-dried tomatoes in oil
1 round (4 ounces) Camembert or Brie cheese

How To Make It

Puff Pastry

1. Heat oven to 400°F
2. Spray 2 cookie sheets with cooking spray
3. Unfold pastry on lightly floured surface.
4. Roll into 12-inch square, trimming edges to make even.
5. Cut into 6 rows by 6 rows to make 36 (2-inch) squares.
6. Place on cookie sheets. Bake 12 to 15 minutes, rearranging cookie sheets after 6 minutes, until puffed and golden brown.
7. Remove from cookie sheets to wire rack. Cool until slightly warm.

Topping

1. Cut onion lengthwise into thin slices
2. Finely chop sun-dried tomatoes
3. Cut cheese into small 1/4 inch pieces
4. Melt butter in skillet over medium heat.
5. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender.
6. Stir in brown sugar.
7. Cook and stir until onions are coated.
8. Stir in tomatoes.
9. Remove from heat; keep warm

Putting it all together

1. Place cooled pastry squares on same cookie sheets.
2. Press cheese piece into center of each pastry square
3. Fill with about 1 teaspoon onion mixture.
4. Bake about 1 minute or until cheese is melted.
5. Serve warm and enjoy

Tip 1: You can cook the topping ahead of time and refrigerated up to 24 hours. Just before serving make the pastry and bake as directed above.

The TOTAL COST ia $8.87 which is $.25 per serving. Here is the cost breakdown: Puff Pastry-$2.15; Butter-$0.38;Cooking Spray-$0.28;Sweet Onion-$0.17; Brown Sugar-$0.17; Sun-Dried Tomatoes in Oil-$2.12; Camembert or Brie-$3.60.

This is a quick appetizer that will impress your friends. Even if its not a holiday you can make these for your family just reduce the amount of ingredients you use. If you don’t like onions try something else to stuff these cheesy treats.

APPLE PIE

Who doesn’t like Apple Pie. Baking sometimes scares people into not trying. This easy to follow recipe helps to take that fear away. Apple Pie is great any time of the year but during the fall and winter months it just tastes so much better.

Ingredients

Pie Crust
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt (do not use sea salt its too course)
3 tablespoons granulated white sugar
1/4 cup cold vegetable shortening
12 tablespoons cold and cubed unsalted butter
1/4 cup to 1/2 cup ice water

Apple Filling
3 1/4 pounds (about 7 whole apples, 10 cups) such as Granny Smith, Cortland or Golden Delicious (any fresh cooking apples will work), peeled, cored and sliced
3/4 cup (5 1/4 ounces) sugar
3 tablespoons tapioca flour
2 tablespoons apple jelly
1 tablespoon apple cider
2 teaspoons lime juice freshly squeezed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground cinnamon

How To Make It

Pie Crust

1. In a large mixing bowl, sift together the flour, salt and sugar.
2. Add the shortening and break it up with your hands as you start to coat it all up with the flour.
3. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
4. Add the ice water, a little at a time, until the mixture comes together forming a dough.
5. Bring the dough together into a ball. When it comes together stop working it otherwise the dough will get over-worked and tough.
6. Divide the dough in half and flatten it slightly to form a disk shape.
7. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.

Apple Filling

1. Wash, peel and core the apples.
2. Slice into 1/2-inch thick wedges.
3. Toss all of the apples with 1/4 cup of the sugar
4. Place in a colander set over a large bowl and allow to drain for up to 1 1/2 hours. (optional)
5. Transfer the drained liquid to a small saucepan, place over medium heat and reduce to 2 tablespoons. Set aside to cool. (optional)
6. Toss the apples with the remaining sugar, tapioca flour, jelly, cider, lime juice, salt and cinnamon.

Putting it all together

1. Preheat oven to 425 degrees F.
2. Remove one disk of dough from the refrigerator. Place the dough onto a lightly floured piece of waxed paper.
3. Lightly sprinkle the top of the dough with flour and roll out into a 12-inch circle.
4. Place into a 9 1/2 to 10-inch tart pan that is 2-inches deep.
5. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
6. Set a pie vent** in the center of the bottom of the pan.
7. Place the apples into the unbaked pie shell in concentric circles starting around the edges, working towards the center and forming a slight mound in the center of the pie.
8. Pour over any liquid that remains in the bowl.
9. Roll out the second pie dough as the first.
10. Place this dough over the apples, pressing the pie vent** through the top crust.
11. Press together the edges of the dough around the rim of the pie.
12. Brush the top crust with the reduced juice everywhere except around the edge of pie. (optional)
13. Trim any excess dough.
14. Place the pie on a half sheet pan lined with parchment paper and bake on the lowest rack of the oven for 50 minutes or until the apples are cooked through but not mushy.
15. Remove to a rack and cool a minimum of 4 hours or until almost room temperature.
16. Makes 8 – 10 servings, Enjoy

Tip 1: You can try using a mixture of apples to give it an extra twist. I like to use a mixture of Golden Delicious and Granny Smith.

Tip 2: I always try to get a slice when its still warm, grab a big scoop of ice cream and put it on top.

Tip 3: For an extra treat if there are any left overs (I doubt it), Chop up or crush the leftovers in a blender with some vanilla ice cream, blend and freeze to harden. Serve with a drizzle of hot fudge on top.

** A pie bird, pie vent, pie whistle, pie funnel, or pie chimney is a hollow ceramic device, traditionally from Europe and shaped like a bird. Pie birds are steam vents that have been placed in the center of fruit and meat pies during cooking since Victorian times. Pie funnels were used in baking pies and prevent the pie from boiling over in the oven by allowing the steam created when the fruit filling or other contents are cooking to escape from inside the pie.

Apples, Apples and more Apples mmmmmm mmmmmm good. There are so many options when it comes to a great Apple Pie. I hope this becomes your go to recipe of the future. Enjoy.