Lasagna Soup

Lasagna Soup

yield: 8 SERVINGS

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage - I use Italian Chicken sausage
• 2 zucchini -diced
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

preparation:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

German Chocolate Cake & Frosting

1

pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2

cup  water

4

 eggs, separated

2

cups  flour

1

tsp.  baking soda

1/4

tsp.  salt

1

cup  butter, softened

2

cups  sugar

1

tsp.  vanilla

1

cup  buttermilk

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

Coconut Frosting

4

 egg yolks

1

can  (12 oz.) evaporated milk

1-1/2

tsp.  vanilla

1-1/2

cups  sugar

3/4

cup  butter or margarine

1

pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1-1/2

cups  chopped PLANTERS Pecans

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Buttermilk Biscuits

Made these tonight for dinner.  A big hit!!!

3 1/4 cups of flour
2 tablespoons baking powder
1/2 teaspoon salt
3/4 cup butter, cut in small pieces
1 1/4 cups buttermilk

Preheat oven to 400.  Combine ingredients.  Drop on a cookie sheet.  Bake for 15 minutes. Enjoy!

CCC - This is a keeper

So I think that I found a great chocolate chip cookie recipes that doesn't take 72 hours like this one.

.5 lb soft butter

.5 lb dark brown sugar

1 cups granulated sugar

2 eggs

1 tsp salt

1 tsp baking soda

2 tsp vanilla

3 cups flour

12 oz chocolate chips

350° for 10-12 minutes

Cream butter & sugar for 4-5 mins...nice & fluffy.  Add eggs, salt, baking soda, and vanilla.  Mix until everything is combined.  Add flour and the the CC.  baked. enjoy.  You could sprinkle sea salt on the top of each cookie before baking.

This is my new go to recipe.

Pasta Salad

1 # or box of pasta (I like using the bow tie pasta)

Newman's Olive oil & vinegar dressing

2 bell peppers

2 cucumber

2 jars of marinated artichoke hearts (quartered)
cherry tomatoes

crumbled feta

Cook pasta, strain and put in a mixing bowl to chill.  I will add a little bit of the salad dressing so that the noodles don't stick to each other as it's cooling.  Cut the rest of your veggies, except for the artichoke hearts...I leave those quartered.  Add everything to the bowl with the pasta and store in your fridge.  Can make this a day or 2 a head of time.

FYI - there are no real measurements to this, I don't use all of the dressing, just enough to coat the pasta & veggies

Turkey Sloppy Joes

This is a great recipe for dinner, my daughter always requests this meal all the times.

1 pound of ground turkey
2-3 celery stalks, chopped
1 small onion, chopped
1 (8 ounce) can of tomato sauce
1/4 cup of ketchup
1/4 cup BBQ sauce (we like the ad hoc brand)
1 tablespoon brown sugar
 1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vineager

• In a large skillet, brown ground turkey, celery and onions
• drain the fat
• stir in the remaining ingredients, simmer coverd.  15-20 mins, stirring occasionally
• If Joes appear to be too "loose", leave the cover off and let moisture evporate
• Serve on a bun

Great-Grandma’s Coconut Cupcakes - Sprinkles

Great-Grandma’s Coconut Cupcakes
From Sprinkles pastry chef Candace Nelson
Makes 18 to 20
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.
*
Coconut Cream Cheese Frosting
Makes about 2 1/2 cups
8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.