Lasagna

Ingredients

1 pound of ground sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
2 tablespoons white sugar
2 teaspoons  Basil leaves chopped
4 tablespoons parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
23 ounces of ricotta cheese.
1/2 teaspoon nutmeg
1 egg
1 pound shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles
–Serves 12 people–

Start with the following in a pot:
1 pound  ground sausage
1 pound  of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped

Brown the ground beef,  sausage, onions and garlic in a pot.


Next add the following:
1 (28 ounce)  can of crushed tomatoes
2 (8 ounce)  cans of tomato sauce
2 (6 ounce) ( cans of tomato paste


Gently stir this into the cooking meat.

Add the following:
2 tablespoons white sugar
2 teaspoons  Basil leaves chopped
2 tablespoons parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon  ground pepper

Gently stir these seasoning into the sauce.

Cover the pot and let the meat sauce simmer.  Simmer on low heat for 1 hour

Soak 12 lasagna noodles.
The lasagna noodles need to be soaked in hot tap water for 15 minutes.  (next time im gunna boil mine a few minutes first cuz they werent quite done enough for my liking)
While the noodles are soaking you can make the cheese filling.

Put the following in a mixing bowl:
23 ounces  of ricotta cheese.
1/2 teaspoon  nutmeg
Stir together.

Add the following:
1 egg
2 tablespoons parsley chopped
Mix these ingredients together with a spoon

Now start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread 2 Cups  of meat sauce on the bottom of the pan.

Remove your lasagna noodles out of the water bath.  Shake water off wet noodles.
Lay 6 noodles across the layer of sauce.

Spread half of the ricotta cheese mixture over the layer of noodles.

Spread 1/2 of the mozzarella cheese over the ricotta layer.
Sprinkle half of the Parmesan cheese over the mozzarella layer

Spread 2 cups of meat sauce over the cheese layer
Lay down the next layer of noodles
Spread the remaining ricotta mixture over noodles
Spread the mozzarella and Parmesan cheeses saving  some cheese for the top of the lasagna
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.

Cover with foil
Bake in preheated oven at 350 F for 25 minutes
Remove foil and bake uncovered for another 25 minutes.


Serve!

Easy Chicken Parmesan

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1 jar pasta sauce

6 tablespoons Grated Parmesan Cheese, divided

6 small boneless skinless chicken breasts

1 1/2 cups Mozzarella Shredded Cheese

Garlic powder,salt & pepper  to taste

1. Heat oven to 375 degrees F.
2. Pour sauce into baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover.
3. Bake 30 minutes or until chicken is done (170 degrees F).
4. Top with remaining cheeses; bake 5 minutes or until mozzarella is melted.
5. serve w/ pasta if you like

Creme Brulee

Ingredients
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Directions
Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

Chicken Spaghetti

ingredients

-couple b/s chicken breasts:cooked and chopped
-can of rotel,undrainedl
-2 cans, of any combo,: cr of chicken, celery, mushroom, etc.
-a mini block or about 7 slices velveeta
-diced onion, celery.
...-spaghetti.

Cook spa. noodles. Cook chicken. While they are cooking saute veggies until tender. Add the 2 cans of the cr of whatever and Rotel tomoatoes and stir until blended. Add salt and pepper to taste. Add velveeta, stir until melted. Add chicken Drain noodles. If you are going to freeze some cooked them al dente. Dump the saucy stuff into the noodle and stir until blended. Add a splash of milk if too thick.

Broccoli & Cheese Soup

1 lg pgk Velveeta cheese
1 8oz cream cheese
2 bags broccoli florets (or more depending on how much broccoli you like)
1/2 finely chopped onion (optional)
4T.butter
1 quart heaving whipping cream
1/3c. chicken broth (optional)
salt& pepper to taste

Boil your broccoli til done and set aside

Finely chop 1/2 an onion and put in pot w/ 2T. butter and saute'

In large pot add cream cheese,diced velveeta,whipping cream,chicken broth & butter. Cook over med. heat stirring often until melted. Add sauteed onions to pot.

Add broccoli and stir all together. Let simmer over low heat for about 20min and then serve. Makes a big pot! Good for those cold winter nights :)

Breakfast Poppers

ingredients

ground sausage (however much you want)
8 oz cream cheese
crescent rolls

spray muffin pan. cook and drain sausage. add cream cheese to texture. put crescent rollsinto muffin tins. place mixture in rolls and bake according to crescent roll directions

Taco Salad

ok this one sounds REALLY weird howevr it is pretty good. a friend brought it for girls night and i liked it.

ingredients

lb meat
1/2 cup chopped bell pepper
taco seasoning
1cup grated cheese (more if wish)
onion (diced)
dorito chips
head of lettuce
3 tom diced (less if want)
french onion dressing

cook hamburger meat and drain. add taco seasoning. mix lettuce, tomatos, onions, bell peppers, and cheese in lg bowl. the combine remaining ingredients top with french onion dressing and toss.