Lasagna

 After making my lasagna recipe for her family, a dear friend said, "My picky son made yum-yum noises the whole meal and completely cleared his plate without a single complaint! I think I'll have to call it Regina's Miracle Lasagna." ♥

Finely shredded mozzarella is pictured, but I prefer the regular shredded.

Lasagna

2 pounds 85/15 ground beef
1/2 pound sausage 
2 cloves minced garlic or 1 tsp. minced jarred garlic
2 (14.5 oz.) cans diced tomatoes
2 (6 oz.) cans tomato paste
2 tbsp. dried parsley
2 tbsp. dried basil
1/2 tsp. pepper
1 tsp. oregano
1 tsp. salt
1 (24 oz.) carton cottage cheese
2 eggs, beaten
1/2 cup canned Parmesan cheese
another 2 tbsp. dried parsley
another 1 tsp. salt
16 oz. (4 cups) mozzarella cheese (plus a little extra)
10 American Beauty lasagna noodles*

In a large skillet (I use a 5 qt. saute pan), combine the ground beef, sausage, and garlic. Cook over medium heat until browned. Drain half the fat. Add undrained tomatoes, tomato paste, 2 tbsp. parsley, basil, pepper, oregano, and 1 tsp. salt. Cover and simmer for 45 minutes while you're working on the other steps.

Bring a large pot of water to a boil. (I use an 8 qt. stock pot.) Add 1/2 teaspoon of salt and 1 tablespoon of olive oil or vegetable oil to the water. Add the lasagna noodles and cook until still slightly firm (al-dente--not overly cooked). When done, drain and lay flat on a sheet of foil until ready to use.

In a large bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbsp. of parsley, and 1 tsp. of salt. Stir together well. Set aside.

To assemble:

Preheat oven to 350. Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary. Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with 2 cups of mozzarella cheese. Spoon a little less than half of the meat sauce over the top. Repeat, ending with the meat sauce layer. Sprinkle top generously with extra Parmesan cheese. Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.

 Click here for printable format

Just an FYI:  From start to being ready to serve, the lasagna takes almost exactly 3 hours to make.  But about the last hour is baking/resting, so that gives you time to clean the kitchen and make a salad.  

NOTES:  1)  Don't be put off by the ingredient list or length of recipe.  It is easy to make, and most of the ingredients are common spices. 
2) You will only use 8 lasagna noodles, but cook 10 noodles for extra to test if the noodles are cooked enough and to have in case any would tear while assembling the lasagna.    

Lasagna Assembly 101:

Place everything you need to assemble your lasagna (the 9x13, cooked noodles, cottage cheese mixture, shredded mozzarella, and meat mixture) in one area:

Here is a closeup of the noodles on the foil:

Here is the meat mixture.  With a spoon, make a line through the meat mixture a little to one side of the middle.  The lesser side will be in the bottom layer, and the other side will be on top insuring that you have plenty of meat to cover the top of the lasagna.

Here we go!   Arrange 4 cooked lasagna noodles in the bottom of a deep 9x13 pan, overlapping if necessary:

Spoon 1 and 1/2 cups of the cottage cheese mixture over the noodles. Spread evenly:

 

 Cover cottage cheese with 2 cups of mozzarella cheese:

Spoon a little less than half of the meat sauce over the top:

Repeat, ending with the meat sauce layer:

Sprinkle top generously with extra Parmesan cheese:

 Bake in a 350 degree oven for 40-45 minutes until hot and bubbly. Cover with some additional mozzarella cheese and bake for another 2-3 minutes or until melted. After removing from oven, let sit for 10 minutes before serving.  Enjoy!

Rigatoni, White Beans, and Sausage

Rigatoni, White Beans, and Sausage is made with fresh spinach...a perfect dish in winter when you're longing for spring and a perfect dish in summer, because it requires little cooking time on the stove.

A 10 oz. package of spinach is pictured, but you only need 6 oz. (6 cups).

Rigatoni, White Beans, and Sausage

8 ounces rigatoni (3 cups)
1 (14.5 oz.) can chicken broth
3 garlic cloves, minced or 1 1/2 tsp. minced jarred garlic
1 (14 oz.) pkg. smoked turkey sausage, sliced thinly
1 tsp. dried oregano
1 tbsp. olive oil
1 (15.5 oz.) can white cannellini beans, drained
1 (14.5 oz.) can petite diced tomatoes, drained
6 ounces (6 cups) baby spinach leaves or regular spinach leaves
shredded Parmesan cheese
freshly ground black pepper

Cook the pasta according to package directions in a large pot.  (I use a 5 qt. Dutch oven.) Drain, and set aside.  Pour the chicken broth and garlic into the same pot.  Place over medium-high heat and bring to a simmer.  Add the sausage, oregano, and olive oil.  Stir well.  Stir in the beans, tomatoes, and cooked pasta.  Place the spinach on top of the mixture.  Cover with a lid, and turn off the heat.  Allow to steam for 2-3 minutes, remove lid, and stir until spinach wilts...2-3 minutes.  Serve with shredded Parmesan cheese and freshly ground black pepper.  

 Click here for printable format

 *Recipe adapted from baconwithmegan.wordpress.com:   http://baconwithmegan.wordpress.com/2012/08/24/rigatoni-white-beans-and-sausage/

 

Watergate Cake

 

With pistachio pudding in the cake and the icing, the color of this cake is perfect for Saint Patrick's Day!

Watergate Cake

1 white cake mix
3/4 cup vegetable or canola oil
3 eggs
1 cup 7-up
1 (3.4 oz.) pkg. instant pistachio pudding mix
1 cup chopped pecans
1/2 cup coconut 

In a large bowl, combine the cake mix, oil, eggs, 7-up, and pistachio pudding mix with an electric mixer on low speed.  Stir in the pecans and coconut.  Pour batter into a 9x13 baker sprayed with Baker's Joy.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. Cool completely.

Cover-Up Icing

1 (2.6 oz.) box of Dream Whip (two envelopes)
1 1/2 cups of milk
1 (3.4 oz.) pkg. instant pistachio pudding mix
Coconut 
Pecans

Mix Dream Whip, milk, and pistachio pudding mix in large bowl with electric mixer on low speed until blended.  Beat on medium speed for 3-4 minutes or until icing thickens and forms peaks.  Spread on cake and sprinkle with coconut and pecans.  Keep refrigerated.

Click here for printable format

Watergate Cake was a popular recipe in the 70's, and I remember my mom making it for church dinners.  In a nod to the Nixon administration, it was called Watergate Cake, because it was full of nuts and covered-up with fluff.

Slow Cooker Easy Potato Soup

 When a friend shared this recipe with me, I couldn't believe that something so easy rivaled many homemade and restaurant potato soups I've had.  It is so good!

Slow Cooker Easy Potato Soup

3 (10.5 oz.) cans condensed cream of potato soup, undiluted
3 soup cans of milk
2 (15 oz.) cans diced potatoes, drained
1(14.5 oz.) can sliced carrots, drained
1 1/2 cups diced ham*
salt and pepper to taste
1 cup instant mashed potato flakes 
Optional toppings:  sour cream, cheddar cheese, bacon bits

In a 6 qt. slow cooker, combine the first 5 ingredients.  Add salt and pepper to taste.  Cover, and cook on low for 3-4 hours.  Right before serving, add the instant mashed potato flakes and stir.  Serve with toppings if desired. 

 Click here for printable format

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 cups.   The remaining ham can be frozen for the next batch of soup.  :)

Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

I adapted this recipe from the original recipe shared with me by my friend Constance.

Cornbread

This cornbread is tender, moist, delicious, and easy!  No need to buy a mix ever again.

Cornbread

1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup canola or vegetable oil

Stir together flour, cornmeal, sugar, baking powder, and salt.  Add eggs, milk, and oil.  Stir just till smooth (do not overbeat).   Pour into a 9x9 baker sprayed with non-stick spray.  (See baking tip below.)  Bake in a 425 degree oven for 20-25 minutes.

Click here for printable format 

Baking Tip:   Anytime you need to spray a baker or cookie sheet with non-stick spray, set the baker on your dishwasher door and then spray.  Any overspray will land on the dishwasher door and will be washed away during the next load. :)

Everyday Italian Meatballs - Party Style

This is my favorite Italian meatball recipe...and so easy to make!  They are so flavorful and perfect for spaghetti, sandwiches, soups, and appetizers.

Everyday Italian Meatballs -  Party Style

Marlene Koch is known for her healthy, tasty recipes.  This meatball recipe is no exception and can be found here:  http://marlenekoch.com/everyday-italian-meatballs-party-style/

Notes:

*I use one pound 93/7 ground beef and canned Parmesan cheese.

* I spray my baking sheet with nonstick spray.

uncooked meatballs

Cherry Bliss Brownies

Cherry Bliss Brownies are marbled with sweetened cream cheese and baked with a topping of cherry pie filling...perfect for a Valentine's Day treat!

Cherry Bliss Brownies

1 (19.5 oz.) package brownie mix

1/2 cup vegetable or canola oil

3 eggs, lightly beaten

1/4 cup water

1 (8 oz.) cream cheese, softened

5 tbsp. butter, softened

1/3 cup sugar

2 eggs, lightly beaten

2 tbsp. flour

3/4 tsp. vanilla

1 (21 oz.) can cherry pie filling

Preheat oven to 350 degrees.  In a large bowl, prepare brownie mix according to package directions using the oil, 3 lightly beaten eggs, and water.  Spread batter in a 9x13 baker sprayed with non-stick cooking spray.  Set aside.  Beat cream cheese and butter in a large bowl until fluffy.  Add sugar.  Beat in additional 2 eggs, flour, and vanilla.  Drop spoonfuls of the mixture over brownie batter in pan.  Use a knife to gently cut through batters to create a marble pattern.  Spoon cherry pie filling over top. (See photos below.)  Bake for 50-60 minutes or until a toothpick comes out clean.  Cool completely before serving.  When completely cooled, the brownies come out of the pan cleanly making it easy to cut them into shapes if desired.

 Click here for printable format

*Recipe from luckyleaf.com:  http://www.luckyleaf.com/Recipes/13/Cherry+Bliss+Brownies

 Cherry Bliss Brownies 101:

Knowing where to place the cream cheese mixture, how to swirl the layers together, and where to place the cherry pie filling can be puzzling.  Here are some photos to help you:

 Drop spoonfuls of the cream cheese mixture over brownie batter in pan:

Use a knife to gently cut through batters to create a marble pattern.  I put the knife in vertically, slightly angle it, and then swirl it through the batters in a ribbon pattern:

Spoon cherry pie filling over top:

Enjoy!  :)

 

Cranberry Orange Bread Recipe and Tutorial

This bread is reason enough alone to buy a bread machine if you don't already have one.  Cranberry Orange Bread is great sliced right out of the machine slathered with butter and is fabulous toasted for breakfast.

A packet of yeast is pictured, but you only use 1 3/4 tsp. of it.

Bread Machine Cranberry Orange Bread

1 cup water (between 77-85 degrees F)
1/3 cup no-sugar added cranberry juice (between 77-85 degrees F)
1/3 cup nonfat dry milk
1/3 cup orange marmalade (room temperature)
1 1/2 tsp. salt
2 tbsp. sugar
2 tbsp. butter (room temperature)
3 3/4 cups bread flour
1 3/4 tsp. bread machine or instant yeast
3/4 cup dried cranberries

1. Measure all ingredients except cranberries into baking pan in the order recommended by the manufacturer. Insert pan into the bread machine.

2. Select Sweet Cycle and 2-pound settings.

3. Add cranberries at the "add ingredient" signal.

4. Remove immediately from baking pan when done and let cool 15 minutes before slicing.

  Click here for printable format

Because you only use a small amount of the cranberry juice, you can freeze the rest, and it will keep indefinitely.  I freeze it in the original container and set it out to thaw a few hours before I'm ready to make the bread.  After a third cup has liquified, I return the rest of the juice to the freezer.

*Recipe from Washburn, Donna and Heather Butt.  300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010:  p.44 

 Bread Machine 101 for Fruit Breads:

I sometimes have to add additional flour to this recipe during the beginning of the second knead cycle--a tablespoon at a time.  I place a plate holding a silicone spatula, a tablespoon, and extra flour by the machine before I start it.  Dough with nuts or fruit in it (like this one) needs to be a bit stickier than regular bread dough in order to help the nuts or fruit stay incorporated in the bread.  That being said, this dough will stick to the side of the pan, but you know you've got enough flour in it when it pretty easily pulls away from the side with a spatula.  

Here is the bread dough at a good consistency.  It is slightly sticking to the side of the pan, but you can see that there is very little dough sticking elsewhere:

At the "add ingredient" tone, I added the cranberries.  Here is a photo after I first put them in and then another photo after they had started incorporating into the bread.  I used my spatula to help the machine mix the cranberries into the dough:

For my bread machine, the dough is shaped at 1 hour, 52 minutes.  If I'm in the kitchen and hear the machine kick on to shape the dough around that time, I always lift the lid quickly, reposition the dough into the middle of the pan so that it rises evenly, and then close the lid. This will not diminish the rising/baking at all.   If I don't happen to catch the machine at that time, my machine does a pretty good job of leaving the dough in the middle of the pan.  It might not rise quite as evenly, but it will still look nice.  Here is the dough after I repositioned it in the middle of the pan and also a photo of it when it has risen some and only has 45 minutes left to bake!

Done! :)

 

Taco Soup

Taco Soup is a great weeknight meal when you don't have much time to cook. You can have dinner on the table in an hour!

Taco Soup

1 lb. ground beef
1 cup chopped onion (1 medium)
2 (15.5 oz.) cans pinto beans (DO NOT DRAIN)
2 (14.5 oz.) cans stewed tomatoes (DO NOT DRAIN)
2 (15.25 oz.) cans whole kernel corn (DO NOT DRAIN)
1 cup of water
1 (1.0 oz.) envelope taco seasoning mix
1 (1.0 oz.) envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix
optional toppings:  cheddar cheese, sour cream, Fritos, green onions

Brown the beef and onion; drain. Add other ingredients chopping tomatoes until desired size.  Simmer for about 30 minutes. Garnish with toppings.

Click here for printable format

Cheesy Refried Bean Dip

If you need an easy, delicious dip, this is it!

Cheesy Refried Bean Dip

This easy recipe comes from Temp-tations:  http://www.temp-tations.com/recipe/cheesy-refried-bean-dip

Strawberry Pie

Could anything say Christmas dessert better than this beautiful pie? Now you can have strawberry pie any time of year and not just when strawberries are in season since this recipe uses frozen strawberries. Easy+Beautiful+Delicious=A Winner! Enjoy!

Strawberry Pie

1 (16 oz.) bag frozen whole strawberries*

1 (3 oz.) strawberry gelatin
1 cup sugar
4 tbsp. cornstarch
2 cups strawberry juice/water
1 (9") baked pie shell
whipped cream

Cut strawberries in half (or fourths if particularly large) while still frozen.  Thaw strawberries in a strainer over a bowl to capture the strawberry juice.  (There will only be a small amount of juice.)  In a 3 qt. saucepan, mix gelatin, sugar, and cornstarch.  Put the juice from the strawberries into a 2-cup measuring cup, and finish with water to equal two cups.  Gradually add the juice/water mixture to the saucepan, and cook over medium heat stirring constantly until mixture is boiling and is clear and thick.  Set aside and let cool until mixture is at room temperature.  Add the thawed strawberries.  Pour into a baked pie shell until full as there may be excess filling depending on the depth of the shell.  Refrigerate 2-3 hours.  Top with whipped cream before serving.

*If you can't find a 16 oz. bag, buy a 32 oz. bag of frozen, whole strawberries and use half of it.

 Click here for printable format

Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html 

This recipe was shared with me by friend Holly Hendrix.

Whipped Cream Recipe and Tutorial

The finishing touch on any cream pie is homemade whipped cream. This recipe, by Chef Anna Olson, has a special ingredient that stabilizes the cream but does not change the texture or taste. You can pipe it, you can dollop it--every swirl and swish will stay in place for several hours.  You will never buy the stuff in the tub or can after making and tasting this easy whipped cream recipe. Plus...I include a tutorial on how to mound it on your pie for a knock-your-socks-off presentation!

A 16 oz. carton of heavy whipping cream is shown, but you will only need 1 cup (8 oz).

Whipped Cream

1 cup (8 oz.) heavy whipping cream

1 tablespoon instant nonfat dry milk

3 tablespoons sugar 

 

Place a metal, glass, or ceramic 3- or 4-qt. mixing bowl and beaters into the freezer for 10 minutes. Add all ingredients to the mixing bowl, and with an electric mixer at medium-high speed, beat just until the cream reaches stiff peaks and loses its gloss. Keep refrigerated.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.

Click here for printable format  
   

*Stabilization tip given in Anna Olson's Top 10 Baking Questions Answered:  https://www.foodnetwork.ca/baking/blog/anna-olsons-top-10-baking-questions-answered/
   

Note:  I have a KitchenAid stand mixer, but I prefer to use a hand mixer for whipped cream and meringue.  I feel it gives more control over the end product.

This is the coconut cream pie I made for this blog post.  I removed half the pie right after topping it with the whipped cream and toasted coconut.  This is a photo of the pie taken four hours later.  The whipped cream did not deflate, weep, or get runny.

Placing Whipped Cream on a Pie Tutorial:

After following the above directions, your whipped cream should look like this:

Take a spoonful of cream, and place it where you would like your perimeter to be:

With the back of your spoon, apply light pressure, and spread the cream slightly outward, inward, and to the side to form a bigger, flatter section:

Take a second spoonful, and place it to the side of the first using the back of your spoon to spread the cream in the same way.  Continue around the perimeter of the pie:
 

Fill the center with a spoonful of cream and slightly spread:

Repeat the process making your next layer of whipped cream slightly smaller in diameter:

Repeat with a third layer making the diameter smaller than the second layer:

 Using the back of your spoon, push into the whipped cream while pulling up to make peaks:

Done!  :)

If desired, add a decorative finish to the top of the whipped cream:

 

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