Friday, April 4, 2008

Crockpot Lasagna

1 box Lasagna noodles (oven ready)
1 to 1 ½ lbs. Lean ground beef
¾ C Onion, chopped
28 oz. can Diced tomatoes
24 oz. (3 cups) Tomato sauce or spaghetti sauce
1 C Cottage cheese
2 C Grated mozzarella cheese
2 tsp. Sugar
1 tsp. Parsley flakes
½ tsp. Dried oregano
1 Garlic clove, chopped
¼ tsp. Basil
1 ¼ tsp. Salt
½ tsp. Pepper

1. Cook beef with onions in skillet. Drain fat.
2. Break up uncooked lasagna noodles into bite size pieces.
3. Combine all ingredients in crock pot and cook on low for 6 hours, stirring every few hours.

You can go heavy on the garlic, basil, and oregano if you’d like. Serves 6-8.
I also top each serving with grated mozzarella or parmesan cheese.

Raspberry Coffee Cake

6 oz. Cream Cheese
1/4 C Butter or margarine
2 C. Biscuit Mix
1/3 C Milk
1/2 C Raspberry Jam (or any flavor or pie filling)

Cut cream cheese and butter into biscuit mix. Blend in milk. Knead gently 8-10 times in bowl. Turn onto floured wax paper, roll to 16"x10". Invert onto baking sheet - remove paper. Spread preserves down center. Make 2 1/2" cuts at 1" intervals. Fold strips over filling (to look like a braid). Bake at 400 degrees for about 12 minutes (lightly browned) Drizzle with glaze (I like almond) - can decorate top with fruit or sprinkles.

Thursday, April 3, 2008

Cranberry Orange Cream Spread

1 8-oz. cream cheese, softened
2 T frozen orange juice concentrate
1 T sugar
2 tsp. grated orange peel
1/8 tsp. cinnamon
¼ C finely chopped craisins or dried cranberries
¼ C finely chopped pecans (optional)

Soften cream cheese gently in the microwave. Mix in all other ingredients, whipping until fluffy. Chill at least 1 hour. Serve with crackers, sliced apples, or winter pears.

Friday, February 29, 2008

Baked Potato Soup

3 T butter
1 cub finely chopped onion
2 T flour
1 ( 14 oz.) can chicken broth
1 lb. (2 medium) potatoes, peeled and cut into cubes
1 tsp. salt
1 tsp. white pepper
1 tsp. black pepper
1 tsp. basil
Dash of Tabasco sauce
1 c Half & Half
Garnish with:
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions

Melt butter in a 2 quart saucepan on med. heat. Add onion and saute for 2 min. Sprinkle flour over the onions and cook about 5 min. stirring often. Gradually add chicken broth. add potatoes, salt, pepper, basil, tabasco, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 min. Stir occasionally. Stir in half & half and heat through. Serve with garnishes. serves 4, but doubles easily.

Buttermilk Cornbread

2 cubes butter
1 1/3 c sugar

2 C buttermilk
4 eggs
1 tsp. salt

Mix well.

1 1/4 c cornmeal
2 3/4 c flour
1 1/2 tsp. baking powder
1/2 tsp. soda

Mix and put in a greased 9x13x2 cake pan. Bake at 375 for 35 minutes.


9 c flour
1 T salt
1/2 c sugar
2 T yeast

Add to the above:
4 C warm water
1 beaten egg

Mix dry ingredients. Add water and egg. Let rise and double (about 1 hour) Divide in two. Press into two greased 12x16 pans. Melt 1/4 c butter and brush on top. Sprinkle garlic salt and parmesan cheese on top. Bake at 400. for 15-20 minutes(until tops are golden brown and bottoms are cooked.)

Mushroom Soup

1 c fresh mushrooms
2 T. chopped onions
2 T butter

Cook mushrooms and onions in butter.

2 T flour
2 c chicken broth
1/2 c canned milk or light cream

Mix all together in pan until thickened.