This page contains recipes that I have found and altered to my tastes or created from scratch. I hope you will enjoy them as much as I do!
Sauce: 1 ½ lb. ground beef
1 each onion, sweet red pepper diced
1 can mushrooms, drained
1 28 oz. Can of spaghetti sauce
Salt, pepper, onion powder, garlic powder, dried parsley to taste (1 tsp. approx.)
1 box of lasagna noodles, cooked & drained
Cheese Filling: 1 lb. pressed cottage cheese or curded variety or Ricotta cheese
2 tsp. salt
½ tsp. pepper
2 T. dried parsley
½ c. Parmesan cheese
1 lb. Mozzarella cheese sliced
Crumble ground beef and brown in a large saucepan. Drain the fat. Add all ingredients and simmer for 30 minutes. Mix cheese filling (all except the Mozzarella cheese). Place 3 large spoonfuls of sauce in your lasagna pan or 9 x 13” baking dish. Place one layer of noodles top and a layer of cheese filling, slices of mozzarella cheese and spoonfuls of sauce. Repeat and end with noodles and sauce and mozzarella cheese. Bake in a 375 degree preheated oven for 45 minutes. Remove from the oven and let stand for 10 minutes.
Sour Cream Banana Cake with Chocolate Chips
1 cup butter
1 cup sugar
1 tsp vanilla
2.5 cups mashed bananas
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 cup sour cream
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chocolate chips semi-sweet
Preheat oven to 350. Grease an angel food pan or a 9 x 13 or a large bundt pan. Cream butter and sugar. Add eggs, vanilla and bananas and mix well. In a separate bowl combine four, baking powder and baking soda. Mix alternatively the dry ingredients and the sour cream into the banana mixture. Pour half the batter into pan. Mix together the brown sugar, cinnamon and chocolate chips and sprinkle over the batter. Cover with remaining batter. Bake for 45-50 minutes or until your cake tester comes out clean (if you are using an angel food pan it will take longer). Allow to cool and ice with chocolate icing or not, it’s up to you.
Creamy and Cheesy Broccoli Bake
1 package (8 ounces) cream cheese
¾ cup milk
1 pound fresh broccoli, cooked and drained
½ cup shredded sharp Cheddar cheese
In a blender, combine dressing mix with cream cheese and milk; blend until smooth. Pour over broccoli in 9-inch baking dish; stir well. Top with cheese. Bake at 350°F for 25 minutes or until cheese is melted.
To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 ½ cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Easy Yummy Alfredo Sauce
Enough for 4 servings
1 (8 ounce) package Philadelphia cream cheese (at room temperature)
2 teaspoons garlic powder
1-1/2 cups milk
6 ounces grated Parmesan cheese
¼-teaspoon fresh ground black pepper
Melt butter in a saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk or using a stick blender until smooth. Add milk and smooth out lumps with a whisk or blender. Stir in Parmesan and pepper. Remove from heat when sauce is thickened. Sauce will thicken rapidly, thin with milk if cooked too long. Serve over hot pasta and sprinkle with some dried parsley, even ground oregano is you like.
Sauce freezes well: Pour leftover sauce into plastic Ziploc baggies, let out the air and freeze.
Barley and Mushroom Bake
1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter or margarine or oil
3 cups water
1-tablespoon chicken bouillon granules
1/4-teaspoon salt, onion powder, garlic powder, and dried dill
1-cup pearl barley
1 tablespoon minced fresh or dried parsley
In a saucepan, sauté onion and mushrooms in butter until tender. Add water, bouillon, seasonings; mix well. Bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 80-90 minutes or until the barley is tender.