Lasagna for Two

Sorry the picture isn't very good, all my camera's were dead so I had to use my phone.

Prep time: 20 min

Total Time:55 min

Servings:4

1 cup Ricotta Cheese

1 egg lightly beaten

1/4 cup Grated Parmesan Cheese

2 TBS Chopped Fresh Parsley

6 Lasagna Noodles, cooked, drained

1 jar (14 oz) spaghetti sauce

1 cup shredded Mozzarella Cheese.

1lb ground hamburger cooked.

PREHEAT oven to 350 Spray 9x5-inch meatloaf pan with cooking spray. Mix together ricotta, egg, Parmesan cheese and parsley.

TRIM noodles to fit loaf pan; reserve trimmings. Place 2 of the noodles in bottom of prepare pan; cover with layer of 1/4 each of the ricotta mixture, hamburger, spaghetti sauce and 1/4 cup of the mozzarella cheese. Repeat all layers 2 more times. Top with layers of the reserved noodle trimmings, remaining sauce, ricotta mixture and mozzarella cheese.

BAKE 30 minutes. Let stand 5 minutes before cutting into slices to serve.

FAST CREAMY PASTA SAUCE

Hey it's Chelsy. I was craving pasta and I had some leftover cooked asparagus so I went looking for a sauce to put over my pasta and asparagus. I came across this super easy recipe and tried it. It was to die for! I loved it. Thought I would share it on here.

4 tablespoons butter


3 cloves garlic, pressed

1/3 c. grated Parmesan cheese

3/4 c. heavy cream

1/2 tsp. dried basil



In a small saucepan, melt butter in oil. Add garlic, cheese, and basil, stirring to blend over medium-low heat. Stir in cream.

Makes about 1 cup of sauce that can be tossed on your favorite pasta.



You can have any kind of variation or pasta with this sauce. Chicken would be really good with it. The asparagus was wonderful with it. Enjoy!

Au Gratin Potatoes and Onion

Unfortunately I do not have a picture for this yet. The few I took made it look gross!
So next time I make it Wayne will take one for me ;)

PREP TIME: 20 minutes (ready in 8 hours and 20 minuets)
SERVINGS: 12(1/2 CUP EACH)

INGREDIENTS:
1Cup shredded Cheddar-American cheese blend (4 oz)
1/2 cup coarsely chopped onion (1 medium)(or buy a bag of frozen already chopped onion such a time saver)
1/2 tsp dried thyme leaves
1/2 cup milk
1 can (10 3/4 oz) condensed cream of mushroom soup
6 cups sliced peeled red potatoes (6 medium)

New Pictures Comming

So I have for the most part been using the pictures out of the book or havent taken any yet. But now that Wayne is done with his Combat Photography school I will be getting some good pictures up!

Speedy Chicken Stir-Fry

Photo By Wayne Hansen
Prep: 10 min. Total: 25 min

8 oz angel hair pasta
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing
2 TBSP. Soy Sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry roasted peanuts

COOK:pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time (I just added mine to the mix when it was finished)

MEANWHILE: Spray large skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min. stirring occasionally.

DRAIN: pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the peanuts.

SUBSTITUTE: Use whatever vegetables you have on hand such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

Pumpkin Chocolate Chip Cookies

Thanks Tiffanie for sharing this delicious recipe!

For the cookies:

1/2 cup butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. pumpkin
2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. chocolate chips

Beat butter. Add sugar. Add wet ingredients. Add dry ingredients. Drop by spoon on ungreased cookie sheet. Bake at 375 for 8-10 minutes.

For the frosting:

1 (3 oz.) cream cheese
2 Tbsp. butter
1 tsp. vanilla
2 c. powdered sugar
milk as needed
(We put in quite a bit of milk so it turned out more like a drizzle than a frosting, it was VERY good!)

Topsy-Turvy Apple Pie

Prep Time: 45 Min Total Time: 1 Hr 30 Min Makes: 8 servings

INGREDIENTS
Glaze and Crust
1/4 cup packed brown sugar
1 tablespoon Butter, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box (15 oz)refrigerated pie crusts, softened as directed on box
Filling
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping
Whipped cream, if desired

DIRECTIONS
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream.

Chicken Alfredo Biscuit Casserole

Prep Time: 15 Min Total Time: 35 Min Makes: 5 servings

INGREDIENTS
1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce (I made my own which is posted below this recipe)
1/4 cup milk
2 cups chopped cooked chicken
2 cups frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz)refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese


DIRECTIONS
1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown.

Chicken Alfredo Sauce

INGREDIANTS:
1-1/4 cups chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) Cream Cheese, cubed
3 Tbsp. Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper

In large skillet mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk.

Chicken Pasta Salad

3-4 Chicken Breasts
2 cup maronnaise
3 TBS Soy Sauce
2 TBS Lemon Juice
3/4 tsp Garlic Salt
2-3 tsp Parsley Flakes
1 lb Spiral Pasta
2-3 cup red Seedless grapes
2 small bags of slivered almonds.
1 small can of mandorin oranges

Broil chicken for 13-15 minuets.Cook pasta as directed on box.
Meanwhile mix mayonnaise, soy sauce, lemon juice, garlic salt and parsley flakes in mixing bowl and set aside.

Chop chicken and mix in bowl with pasta and grapes and oranges.

Cook almonds in oven, keep an eye on them so they don't burn.

pour mayonnaise mixture over chicken, pasta, oranges and grapes add almonds chill in fridge. Serve when cold.