Wednesday, October 29, 2014

Forgotten Recipes

I told some of you at the retreat I would post some recipes from the weekend and as usual I got a little sidetracked. But better late than never and this cooler weather fits this menu a little better.

Pioneer Woman Lasagna
I think I have made at least a dozen and a half of these just this month- retreat, Em, football dinner, bereavement dinner, Katie and about half a dozen to BU- apparently a Baylor football player loves it and helps himself to Payne's freezer- my small part to support the team.

  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage- I think I used Italian sausage - either works great
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles- I Always use oven ready, so much quicker
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30
minutes, or until top is hot and bubbly.
Posted by on June 1 2007

Balsamic Vinaigrette Salad Dressing- Gooseberry Patch Good for You Everyday Recipes
- 1 1/3 c extra virgin olive oil
- 1 c balsamic vinegar
-4 cloves garlic minced
-4 Tblsp dried parsley
-4 tsp dried basil
-4 tsp dried minced onion
-2 tsp salt

Combine in a pint jar, screw on lid, shake well. Stores at room temp for a month.

Autumn Chopped Salad-Espresso and Cream Recipes
- 6-8 c chopped romaine lettuce
-2 medium pears, chopped
-1 c dried cranberries
-1 c chopped pecans
-8 thick slices bacon. crisp cooked crumbled
-4-6 oz. feta cheese, crumbled
-Poppy seed dressing- T. Marzetti
-Balsamic Vinaigrette- see above or Newman's Own Light Balsamic

On a large platter, combine lettuce, pears, cranberries, pecans, bacon & feta cheese. Drizzle generously with poppy seed dressing, followed by balsamic vinaigrette. Est. used 1 c of dressing total- 60% poppy 40% vinaigrette.

Peanut Butter Carmel Toffee Chocolate Chip Cookie Bars-

    Caramel Filling
  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 Tbls butter
  • Cookie Dough
  • 12 Tbls unsalted butter
  • 2 c light brown sugar
  • 1/2 c creamy peanut butter
  • 2 eggs, room temperature
  • 1 Tbls vanilla
  • 2 c flour
  • 1 c old fashioned oats
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cup chocolate chips
  • 1 cup Reese's peanut butter chips
  • 1 cup Heath toffee bits
  • Instructions
    1. Preheat oven to 350 degrees.
    2. Line a 9x13 inch baking dish with parchment paper.
    3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
    4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
    5. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
    6. Add eggs one at a time, mixing well after each egg. Add in vanilla.
    7. Combine flour, oats, baking powder, and salt in a small mixing bowl.
    8. Add the flour mixture slowly stirring until well combined.
    9. Stir in the chocolate chips, peanut butter chips, and toffee bits.
    10. Spread 2/3 of the dough on the bottom of the pan.
    11. Slowly pour caramel mixture evenly over the dough.
    12. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect!
    13. Bake for about 30 minutes. Let cool completely and then cut into bars.

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