Pioneer Woman's Mexican Lasagna

Here is what I am making for dinner tonight......it looks really yummy!!

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Egg Bake

This is Susan's recipe. I made it tonight for a brunch we are having tomorrow....if it turns out half as good as it looks I will be happy because it looks YUMMY!!

8 eggs - lightly beaten
1 tsp dry mustard
1 tsp salt
2 1/4 cup milk
8 slices of bread - broken up with crust cut off
1/2 lb shredded cheddar cheese

Variation #1
1 - 2 lbs pork breakfast sausage - fry similar to ground beef, drain, cool.

Variation #2
1 lb bacon - cooked and broken up

Variation #3
1 green pepper - diced
1 med onion - diced
1/2 container mushrooms

Directions

• Combine all ingredients
• Pour into a greased 9x13 pan and cover
• Refrigerate overnight
• Bake 1 hr at 325 degrees

Mac and Cheese w/Broccoli and Califlower!

I have a small daycare in my home so not only am I trying to prepare healthy meals for my family but also many other toddlers! My kids love Mac and Cheese, what kid doesn't! I started by putting pureed cauliflower in my Mac and Cheese, I think this idea originally came from watching Oprah a year or so ago, my kids loved it! I decided to take it a step further and added chunky broccoli to it as well. I add the broccoli before I even start boiling the noodles so it is extra soft and really takes in all the cheesy flavor! My pickiest eater even asked for seconds of this one!! His Mom and Dad said they tried at home to give him broccoli but it didn't work! I guess my Mac and Cheese has that special touch!

Do you have a recipe like this? Is there something you do to get your family to eat healthier and they don't even know it? My friend, Katie is having a contest on her blog and the price is "Deceptivly Delicious" by Jessica Seinfeld. If you have want to check out ideas for other contest entries or have an idea of your own to share then check out her blog http://busymomscookbook.blogspot.com/2008/10/my-first-give-away.html

Mexican Stuffed Shells

I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.

50 min | 15 min prep

12 -18 shells

• 12-18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons taco seasoning, I use recipe # 4292
• 1/2 cup water
• 1 onion, chopped
• 1 1/2 cups salsa, divided
• 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
• 750 ml tomato sauce
• chili powder, to taste
• green onion, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Stuffed Peppers

Great Meal!!! This came from Betty himself (I read somewhere that "Betty" was actually two men). I made mine with half a jar of Prego (I had it leftover in my fridge) and I skipped the cheese and it was great!! I will try the sauce it calls for next time but I did not have it available today!!

6 large green peppers
1 pound ground beef
2 tbs chopped onion
1 cup cooked rice
1 tsp salt
1/8 tsp garlic salt
1 15-ounce can tomato sauce
3/4 cup shredded mozzarella cheese (3 ounces)

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes; rinse peppers.

2. Cook ground beef and onion in skillet, stirring occasionally, until beef is brown; drain. Stir in cooked rice, salt, garlic salt and 1 cup of tomato sauce; heat until hot.Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in square 8-inch by 8-inch pan. Pour remaining sauce over peppers.

3. Cover and bake 45 minutes. Uncover and bake 15 minutes longer. Sprinkle with cheese. (Can be frozen, just don't add the cheese until baking).

Beer Dip

This was from Rachel Beauchamp in our email recipe exchange! I have not tried this yet!!

1 packet dry ranch mix

1 cream cheese

3-4 cups shredded cheddar (or your favorite) cheese

½ cup beer

Mix and serve with pretzels or chips or crackers

Lasagna

This lasagna recipe is from Susan. This is GREAT lasagna! I have not tried to make it on my own yet!

Meat Mixtures

3 lbs ground beef

Salt

Onion

Pepper

Parsley

Basil

Cook and drain

Add 4 tablespoons bread crumbs

2 raw eggs

4 hard boiled eggs (chopped)

Ricotta cheese mix

24 oz ricotta cheese

Parsley

1 T basil

4 hard boiled eggs

a few bread crumbs

Sauce

1 can tomatoes juice

2 large cans tomatoes sauce (28 oz each)

3 small cans of tomatoes paste

a little parmesan cheese

Basil

Salt

Sprinkle dried onions and garlic powder in sauce

9x13 pan

1 – Sauce

2 – Cooked noodles

3 – Mozzarella cheese

4 – Hamburger mixture (use hands and sprinkle)

5 – Ricotta cheese mixture

6 – Parmesan cheese (Kraft)

7 – Cooked noodles

8 – Mozzarella cheese

9 – Meat mixture

10 – Not much sauce

11 – Parmesan cheese

12 – Ricotta cheese mixture

13 – Noodles

14 – Sauce (cover noodles so you can’t see the noodles)

Cover with foil and back at 350 degrees for 1 ½ to 2 hours.

Note – a single batch makes a 9x13 and a 8x8 pan.

Doubling recipe

3 - 12 oz mozzarella

3 – cremette 1 lb boxes of noodles

Chicken and Spinach Lasanga

This was from a women I used to work with, Jean. Very good...but also pretty time consuming and mine was soupy! Mark just requested this again so it must have tasted really good!!

1 white onion, chopped
1 clove garlic, minced
1/2 cup butter
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken broth
3-4 cups cooked, cubed chicken
16 oz mushrooms, cut up
1 1/2 cup milk
1 1/2 cup grated parmesan cheese
4 cups mozzarella cheese, shredded
1 tsp dried basil
1/2 tsp ground black pepper
1 pkg lasagna noodles
2 cups ricotta cheese
2 eggs
2 - 10 oz pkg of frozen spinach, thawed and drained
1 tsp chopped fresh parsley

1. Make ricotta cheese mixture; combine ricotta cheese, 1/2 c parmesan, 2 eggs, and a little salt and pepper. Set aside.

2. Make the sauce; Melt butter in a large saucepan. Saute the onion, garlic and mushrooms. Stir in flour and salt, whisk until smooth. Gradually add the broth and milk, stirring with whisk until smooth. Over medium heat bring to a boil, stirring frequently. Boil for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of parmesan, add basil and pepper. Set aside.

3. Cook noodles

4. Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray.

5. Layers;
A. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the chicken
B. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the spinach
C. 2 cups mozzarella, 1/3 sauce. 1/2 cup parmesan, parsley

6. Cover and bake 35-40 minutes. Uncover and bake an additional 10 minutes.

Fast Chicken Divan

I found this on allrecipes.com

INGREDIENTS:

2 (10 ounce) packages frozen broccoli florets or chopped broccoli 3 cups cubed cooked chicken 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted 1 cup mayonnaise

1 teaspoon lemon juice 1 cup shredded sharp Cheddar cheese 3/4 cup dry bread crumbs 3 tablespoons butter or margarine, melted 1 tablespoon sliced pimento (optional)

DIRECTIONS:

1.

Cook the broccoli in boiling water for 1 minute; drain. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; top with chicken. Combine soup, mayonnaise and lemon juice; spread over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 325 degrees F for 30 minutes or until heated through. Let stand for 10 minutes before serving. Garnish with pimientos if desired.

Mushroom Chicken Parmesan

I made this years ago....I can't remember it! That must mean it was not as good as others or I would have made it again!! Let me know what you think when you give it a try!

INGREDIENTS:

6 skinless, boneless chicken breast halves 6 tablespoons butter, melted 1 cup all-purpose flour for coating

1 cup heavy whipping cream 1/2 pound fresh mushrooms, sliced 1/2 cup grated Parmesan cheese for topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
3.	Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.

Taco Pie

Found this on Allrecipes.com...very filling!!

INGREDIENTS:

1 (8 ounce) package refrigerated crescent rolls 1 pound ground beef 1 (1 ounce) package taco seasoning mix 1 (16 ounce) container sour

cream 8 ounces shredded Mexican- style cheese blend 1 (14.5 ounce) package crushed tortilla chips

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.	Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.	Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

BBQ Beef Cups

I originally heard about this recipe on Moms Corner but the recipe was on Allrecipe.com and quickly became a favorite in my house!! I use the Grands home style or southern style biscuits.

INGREDIENTS:

3/4 pound lean ground beef 1/2 cup barbecue sauce 1 tablespoon dried minced onion

1 (12 ounce) package refrigerated biscuit dough 1/3 cup shredded Cheddar cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2.	In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
3.	Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4.	Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

Brat Casserole

This is a great casserole dish!! I found this on allrecipes.com


INGREDIENTS:

16 ounces uncooked bratwurst, casings removed 1 medium onion, chopped 1 (10.75 ounce) can condensed cream of

mushroom soup, undiluted 1 (32 ounce) package tater tots 2 cups sour cream 2 cups shredded Cheddar cheese

DIRECTIONS:

1.	Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.
2.	Bake, uncovered, at 350 degrees F for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.

Slow Cooker Macaroni & Cheese

I found this recipe on Allrecipies.com

1/2 lb elbow macaroni
4 c shredded cheddar cheese
1 (12 oz) can evaporated milk
1 1/2 c milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Coat the inside of the slow cooker with cooking spray

2. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheddar cheese. Transfer to the slow cooker and sprinkle remaining cheese on top.

3. Cook on low for 5 to 6 hours. Do not stir or remove cover while cooking.