Wednesday, January 20, 2010
1/2 lb lasagna noodles (9 noodles)
1 1/2 lbs ground beef
3 cloves garlic, minced
1/4 tsp pepper
1 (1-pound, 12-ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (3 ounce) package spaghetti sauce mix
2 cups ricotta or cottage cheese
2 cups mozzarella cheese, grated
Cook lasagna noodles as directed on package. Pour off water. Place each noodle carefully on waxed paper to prevent sticking together. Brown ground beef. Add minced garlic and pepper to ground beef. Cook and stir for about 2 minutes. Stir in crushed tomatoes, tomato sauce, and spaghetti sauce mix. Simmer about 15 minutes. Remove from heat. Set aside 1 cup meat sauce and 1/2 cup grated mozzarella for later use.
Grease a 9 x 13-inch pan. Layer one cup meat sauce mixture on bottom of pan. Layer 3 noodles over meat sauce mixture to cover. Layer 1/2 cup cottage cheese, followed by 1/2 cup grated mozzarella cheese, over that. Repeat layers a total of three times, ending with the reserved 1 cup meat sauce and 1/2 cup reserved grated mozzarella cheese. Bake at 350 degrees F for about 30 minutes. Remove from oven and let stand 10 minutes before serving. Makes 10-12 servings.
I would have been more generous with the meat sauce, cottage cheese and mozzarella cheese. It still turned out good but next time I'll be adding a little more of everything so nothing dries out.
2 (8-ounce) packages cream cheese, softened
2 eggs, beaten
1 tsp vanilla
3/4 cup sugar
1 Tbs lemon juice (optional)
18 vanilla wafers
1 can cherry pie filling or rasberry pie filling/topping
In a large bowl beat together cream cheese, eggs, vanilla, sugar, and lemon juice. Put 18 paper baking cups into muffin tins. Place 1 vanilla wafer in bottom of each cup. Pour batter into muffin tins. Bake at 350 degrees F for 12-15 minutes. When cool, top with pie filling of your choice. Makes 18 mini-cheesecakes.
For the really mini-cheesecakes I used mini vanilla wafers.
1 cup butter
3/4 cup cornstarch
3/4 cup powdered sugar
1 cup flour
1 recipe Cream Cheese Frosting (see below)
In a medium bowl cream butter until fluffy. Add cornstarch and sugar and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoonfuls onto baking sheet and flatten out with the bottom of a glass. (Dip glass in powdered sugar to prevent sticking). Bake at 350 degrees F for 10-12 minutes. Cool on wire rack and frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 (3oz) package cream cheese, softened
1 cup powdered sugar
1/2 tsp vanilla
Mix all ingredients together. Color with food coloring if desired.
I melted the butter a little because it makes it so much easier to blend with the other ingredients.
I just used my hands to make teaspoon size balls and put those on the baking sheet.
I liked mine a little softer so I cooked them for about 9-10 minutes.
These cookies are pretty fragile.
I used a different cream cheese recipe. This one makes ALOT. I made three or four batches of cookies and still had leftover frosting.
My cream cheese frosting recipe (from my aunt Denise):
Cream Cheese Frosting
Overnight Broccoli & Ham Strata
Ingredients 12 slices (firm textured ) white bread 1 bag (1 lb) frozen chopped broccoli – defrosted 1 lb (sharp or mild) cheddar cheese – shredded 2 cups (abt 12 oz) diced cooked ham 6 eggs 3 ½ cups milk 1 tsp. Dry mustard 1 tsp. Worcestershire sauce 2 Tbs. Instant minced onion ½ tsp garlic powder 1/8 tsp. Pepper
Directions Using a 3 inch doughnut cutter, cut a ring from each bread slice, set aside. Cut the trimmings into cubes. Spread out the broccoli on paper towels to drain thoroughly. In a 9 by 13 inch baking dish, arrange in layers the bread cubes, ¾ of cheese, the broccoli, ham and bread rounds. Top with remaining cheese. Beat together eggs, milk, mustard, worchestershire, minced onion, garlic powder and pepper until well blended. Pour evenly over casserole making sure all bread round s are saturated. Cover and refrigerate 12 hours or overnight. Bake casserole uncovered in 350 degree oven about 1 hr or until center appear set. Cool at least 15 min before cutting into squares to serve. Serves 12.
Classic Apple Pie
Double crust for a 9'' pie (homemade or purchased)
2 cans (21 0z) Apple Pie Filling or Topping
Preheat oven to 425 degrees F. Line 9'' pie pan with pie crust. Pour apple filling evenly into crust. Place vented or lattice crust over filling or create decorative top crust using cookie cutters to make shapes. Lay directly on fruit filling. Crimp edges to seal. Bake for 15 minutes. Reduce heat to 325 degrees F and bake an additional 30 minutes or until crust is golden brown. Serves 6 to 8.
I made slits on the top crust because mine did not come with it. It worked great.
Eggnog Pumpkin Pie
-1 pre-made pie crust
-1 small can pumpkin puree
-1 1/2 cups egg nog, storebought or homemade
- 2 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
-1/2 tsp ground cinnamon
Preheat oven to 350 degrees F. Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated. Add salt, vanilla and cinnamon until just incorporated. Pour mixture into prepared pie shell and bake in preheated over for 45 minutes.
I had to cook mine for about an hour. When it gets a brown spot on the top is when I knew it was done.
I recommend getting a deep dish pie crust because there is a lot of filling.
Stick a knife in middle, when it comes out clean it's ready.