Moms' Lasagna

1 pkf of lasagna noodles (I use 9)
Mozzarella cheese
1/4-1/2 cup parmesan cheese

Meat Layer

1 lb ground beef
1 can diced tomatoes Italian style
1 can tomato sauce
2 TB parsley
2 TB sugar
1 tsp basil

Cheese Layer

1 large container of cottage cheese
1/2 cup parmesan cheese
1 TB parsley
1/2 tsp salt
1 tsp oregano

After browning the hamburger, I put the meat mixture in the crockpot for 3-4 hours. Later, while cooking the noodles, I mix the cheeses together. In the bottom of a 9x13 pan I spread a bit of the meat sauce. Then layer noodles, meat, cotttage cheese, plus mozzarella. Top with mozzarella & parmesan. Cook for 45 minutes at 350 degrees. Let cool for 10 minutes.

Vegetable Lasagna

2 medium bell peppers, chopped

2 medium zucchini (I throw in 1 small squash) sliced

1/4 cup onion, diced

1/2 lb or more mushrooms

9 lasagna noodles

mozzarella cheese

parmesan cheese

favorite spaghetti sauce or homemade

olive oil

salt

pepper

Emeril's essence

Italian seasoning

Mix olive oils, salt pepper, Emeril's essence and the Italian seasoning into a large bowl. Add the veggies. Toss to coat evenly. Spray a cookie sheet and spread veggies out in single layer. Bake at 425 degrees for 20 minutes. While the veggies are roasting, cook the noodles, and mix the cheeses. If I had to guess for the cheese I'd say 2 cups mozzarella and 1/2 cup parmesan cheese. Take out veggies and reduce to 400 degrees. On the bottom of a 9x13 pan, spread a little of the spaghetti sauce. Then layer noodles, veggies, sauce, and cheese. Bake uncovered at 400 degrees for 20-25 minutes. Let stand for 10 minutes.

Great for summer!

Jalapeno Poppers plus bonus dip

These are wonderful.

Ingredients

18-20 jalapenos (18 halved directions below plus save 2 for the dip)

2 bricks cream cheese, softened

1/4 cup red pepper diced

1/4 cup onion diced

Cheese I used a mexican blend one time, a cheddar blend another time, and parmesan another time. I prefer the parmesan. I am going to guess that it is 1/2 - 1 cup.

A package of bacon Cut in 1/2 and then cut again. It doesn't take that much to go around the jalapeno.

Toothpicks

Here we go. Take cream cheese out of the fridge. Go outside and help son with water balloons. Check with husband about the placement of planting the peach trees. Come back in and check to see if the cream cheese has softened. On a cutting board, dice the red pepper and onion and place in bowl. Nerdy me, I then put on gloves. I wash the jalapenos first. Pat dry. Cut the top off with the stem. Cut in half lengthwise and remove seeds. Put the seeds in the plastic produce bag they came in. Don't just rise down the drain unless you feeling like coughing, choking, or crying. Remember you are going to be doing 18 of these things. When I get done I place the jalapenos on a baking sheet. I then put the cream cheese, cheese, red pepper and onion in my KitchenAid and mix. Put a small spoonful of the dip into the halved jalapeno. Wrap with bacon. Secure the bacon with the toothpick. Cook at 375 for 20 minutes. Anyone who visits while these are cooking will invite themselves to stay.

Okay, what if you have extra cream cheese mix. It is your lucky day!

Make it as a dip.

Jalapeno dip

You should have about 6 quarters of bacon left. Cook and crumble into the dip. You should have 2 jalapenos left. Follow same instructions as above except dice the jalapeno after seeds removed. Mix in to leftover cream cheese and bake at 375 for 20 minutes. Serve with warm bread or wheat thins. This dip may be more enjoyable for those who don't like things too spicy.

Both are winners!

PS for you Todd I added no onions on your birthday:)

recipe adapted from my husband Eric, friend Kurt Jensen, and the pioneer woman.

Fruit Dip

Okay...it's so hard

1 8 oz. cream cheese softened

1 jar marshmallow cream

Mix. Done. Enjoy. Possibly share:)

Butternut squash soup

2 TB olive oil
1/2 cup onion, chopped
1 carrot peeled and cut ( I used 1 cup worth of baby carrots cut up)
3 cloves of garlic minced
6 cups low sodium chicken broth
2 large butternut squashes
1/4 cup chopped fresh sage ( I didn't have fresh)
kosher salt and pepper to taste

I cut the squash in 1/2 and removed the seeds. I covered a baking sheet with tinfoil and baked the squash (skin side up) for an hour at 350 degrees. 10 minutes before the squash is done, begin the other half of the soup. In a large pot, pour in olive oil and add onion & carrot. Cook for about 5-10 minutes or until onion is soft. Add garlic and cook for another 3 minutes. Add broth and sage. Remove squash from the oven and scoop our the insides. Set aside in a bowl. In batches, put broth mixture and squash into the blender. (or use an immersion blender) Continue until all is blended. Put back into pot and let simmer until you are ready to serve.

Fontina Crostini
Whole wheat baguette (I used regular)
olive oil
2 TB sage
1 cup grated fontina (I used 3 cheese parmiana)

Cut baguette at a diagonal into 1/2 inch think slices
Drizzle olive oil over bread and sprinkle with sage. Top with cheese and season with salt. Bake at 400 degrees for about 6-8 minutes or until cheese is melted.

Ladel soup into bowls and garnish with crostini.

Adapted from Giada De Laurentiis in Shape mag Dec 09

Becky's Taco Salad

Justin and Becky are very good cooks. This is one of their recipes that we make quite often. Miraculously there was just enough to have again for lunch today.

You will need chicken, lettuce, cheese, and tortilla chips along with the following salad and dressing to complete this yummy meal.


Black Bean & Corn Salad
1 can black beans, drained and rinsed
1 can corn
2 large tomatoes
1 large avocado
1/4 purple onion
1/4 cup cilantro chopped
3-4 TB lime juice
2 TB olive oil
1 TB red wine vinegar
1 tsp salt
1 tsp pepper

Combine all ingredients in a large bow cover and chill.

Dressing

1 cup ranch (or more)
1 cup cilantro
1 jalapeno (I remove the seeds)
1-2 limes' juice
1 tsp chili powder
Put in blender, mix well, and chill.

Grill or cook chicken with a little taco seasoning. Shred lettuce and cheese.

Assembly: Chips, lettuce, chicken, black bean salad, cheese, and dressing. No need to thank me, ...I will forward your thanks to Becky.

Lori's Tacos & Salsa

2 tomatoes
1/4 bunch cilantro
2 cloves of garlic
1/4 red pepper
4 green onions
water
salt to taste
1 tsp cumin

Put ingredients in the blender. Pour over 1 lb. of raw hamburger and let cook/simmer for 1 hour.

Salsa
3 tomatoes, diced
1/3 bunch of cilantro, chopped
1/2 red pepper, diced
2 TB olive oil
1 bunch of green onions, chopped
1 lime juiced or 1/4 c lime juice
2 avocados, diced
salt to taste

Mix and add to the top of the tacos.
Yum!

**If you have this in the family cookbook it is meant to be made together:)