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.

Chili

Chili

1 LB ground beef
1/2 onion(chopped)
1/2 green pepper(chopped)
1 to 2 tsp garlic powder
1 15 oz red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
2 to 3 tsp chili powder
1/2 tsp dried basil crushed

1. In a large saucepan cook ground beef, onion and green pepper, and garlic powder until meat is brown and onion is tedner; drain fat. Stir in kidney beans, black beans, undrained tomatoes, tomato sauce, chili powder, basil. Bring to boil; reduce heat. Simmer, covered for about 20 minutes



I made this for a party I had last week and a lot of people liked it.

Love Bars

LOVE BARS

1/2 cup butter; softened

1 cup sugar

1 cup brown sugar

2 eggs

1 Tbs. vanilla

1 1/2 cup peanut butter

1 1/2 tsp. baking soda

3/4 tsp. salt

2 cups flour

3 cups oats

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 9x13 inch pan. Beat butter and sugars until creamy. Add eggs, vanilla and peanut butter and beat until light and fluffy. Add dry ingredients and mix until combined. Press mixture evenly into pan and bake only 10 minutes or lightly browned (will be underbaked). While still warm, evenly distribute chocolate chips. When chips have melted, spread into a thin layer. Cool and enjoy!

Recipe found here

Mom's waffles

Mom's waffle recipe

3 3/4 cups all purpose flour
2 tablespoons baking powder
1 1/8 tsp salt
2 tablespoon + 1 tsp sugar
3 large eggs
3 3/4 cups milk
1 1/8 cups vegetable oil

Combine dry ingredients in a large bowl. Combine wet ingredients; add to dry mixture,
stirring with a wire whisk just until dry ingredients are moistened. Cook in a preheated,
oiled waffle iron until golden.

4" waffle
Calories 157
Fat 10.8g
Cholesterol 23mg
Sodium 172mg

Mom's Irish Soda Bread

Irish Soda Bread

4 Cups flour

1 1/3 to 1 ½ cups buttermilk

1 teaspoon salt                                                        

1 teaspoon sugar

1 teaspoon soda

1 ½ cups currants

Sift dry ingredients into bowl.  Make a hollow in the center and pour in 1 cup of the buttermilk.  Mix and add enough more buttermilk to make a firm but not dry dough.  Add the currants and mix well.  Turn onto a floured board and knead lightly.  Shape into two round loaves and cut across the top both ways (+) so that it will not crack. (I put all the dry ingredients into a Kitchen-aid mixer and then add the buttermilk.  Mix well and then add the currants that way I don’t have to knead the bread.  Then I shape it into two loaves).  Place on a greased cookie sheet and bake at 350 degrees for 30 – 40 minutes. 

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

1 cup canned Pumpkin
2 Eggs
1 1/2 cups sugar
1/2 cup canola oil
1 2/3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 cup mini semisweet chocolate chip

1. Preheat the oven to 350 degrees. Generously grease and lightly flour 9x5x3 inch loaf pan

2. In a large bowl, whisk together the pumpkin, eggs, sugar and oil.

3. Sift together the flour, baking soda, salt, baking powder and spices(you can cheat and use 1 1/2 teaspoon of pumpkin pie spice) in a bowl. Stir into the pumpkin mixture and combine, but don't over mix. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not over bake;the bread should be moist. Cool on rack for 10 mintures.

Taco Soup

It is starting to get colder around here. Tonight I made Taco Soup. Yum! Nice and warm on a cool night.

Taco Soup

1 pound ground turkey
5 cans of beans (black, pinto, kidney, garbanzo, any kind will work)
1 can tomato sauce
2 packets of taco seasoning
1 can of corn

Brown the ground turkey in a skillet, drain and add to crock pot. Combine the beans with juices, tomato sauce and taco seasoning to the crock pot. Add can of corn about an hour before you are going to serve it, just so the corn gets warmed through.

Serve over tortilla chips. Suggested toppings avocado, cheese, fresh diced tomatoes, and sour cream. Enjoy!!!

Seventh Heaven Bars

1 cup graham cracker crumbs

1/2 cup butter

12 oz semi-sweet chocolate chips

1/2 cup chopped walnuts

1 can sweetened condensed milk

12 oz butterscotch chips

6 oz coconut

Mix graham cracker crumbs and melted butter. Press into a 9x13 pan.

Layer semi sweet chips

walnuts

1/2 of sweetened condensed milk

butterscotch chips

coconut

top with rest of the sweetened condensed milk

bake at 350 for 30-35 min til golden brown.

Another Good Chocolate Chip Cookie

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups oatmeal, ground
.5 tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz grated Hershey chocolate bar
1 cup chopped nuts (optional)

Mix all the wet and add the dry to the wet. Stir in grated chocolate, chips & nuts.

Bake at 375 for 6-10 mins

Made these last night...pretty good. I would make then again. :)

Dark Chocolate Mousse

Made this dessert for Father's day! Very good, you can't even tell that there is tofu in it. Did not do the whip cream part, didn't want the extra calories.

Found the recipe here

Ingredients
•1 (12.3-ounce) package silken tofu, drained
•3 ounces high quality bittersweet chocolate, finely chopped
•1/4 cup unsweetened cocoa powder, preferably Dutch-processed
•1/4 cup water
•1 tablespoon brandy
•1/2 cup plus 1/2 teaspoon superfine sugar
•1/4 cup heavy cream
•1 1/4 teaspoons shaved chocolate
Directions
In a blender or food processor, puree the tofu until it is smooth.

Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.

Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.

Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.

Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate)

Cornbread...more like Corncake

Dry ingredients:
3 cups Bisquick
1 cup sugar
1/2 cup cornmeal
3/4 tsp baking powder

Wet ingredients:
3 eggs
1 1/2 cups milk
2 sticks melted butter

Mix wet and dry ingredients separately, then mix together. Bake in 9x13 pan at 325 degrees for about 33 min or until knife comes out clean. Do not overcook. Taste like corncake, it's not dry at all. Yummy!!!!

Irish Soda Muffins

I made this for St Patty's dinner last week. This a really good every day muffin too, I love the flavor that the sour cream gives. Remember this recipe only yield 6, so you might have to double or triple it. Enjoy!

I got this from Taste of Home magazine Fed/Mar 2007 issue

Irish Soda Muffins

1 cup plus 2 tablespoons all purpose flour
1/4 cup plus 1 teaspoon sugar divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons vegetable oil
2 tablespoons beaten egg
1/3 cup raisins

In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.

Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve Warm. Yield: 6 Muffins.

2009 Laurel Quilt

 

Here is this years Laurel Quilt. The young lady was into swimming and water polo. Her colors were bright and bold. Check out all those triangles.

Best-Ever Chinese Chicken Salad

All the great flavor of the original, now packed with garden-fresh ingredients. Prep and Cook Time: 45 minutes. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Yield
Makes 6 to 8 servings

Ingredients
1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
2 navel oranges (see notes)
About 1 1/2 cups vegetable oil
4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds
Preparation
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.

3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.

4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.

Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:308 (56% from fat)
Protein:15g
Fat:19g (sat 3.1)
Carbohydrate:20g
Fiber:4g
Sodium:317mg
Cholesterol:36mg
Found here