World's Greatest Lasagna

World's Greatest Lasagna

A recipe from Johnchandler @allrecipes.com

Ingredients:

- 1 pound sweet Italian sausage

- 3/4 pound lean ground beef

- 1/2 cup minced onion

- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese


Directions:
* Yes this Lasagna take a little bit of work but it is worth it!!

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.



3.Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup


4.Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Tips:

• The only thing I change is that I had a cup of spinach to the sauce to give it some extra nutrients. You can't really even taste it!

Strawberry Lemonade Cupcakes

Pink Lemonade Cupcakes:  Incredible Summer Dessert

Ingredients:

- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 cup Lemon Juice ( about 2 lemons)
- 2 Tbsp lemon zest (about 1-2 lemons)
- 1 tsp vanilla

Directions:

*Bake at 350 for 20 minutes

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners


2. In medium bowl mix together dry ingredients: flour, baking powder, salt, and lemon zest, set aside.


3. In bowl of stand mixer cream butter and sugar on medium speed until combined.


4. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed.

5. Add the lemon juice and vanilla and mix well.

6. Gradually add the dry ingredients and milk, alternating starting and ending with the dry ingredients and mix until combined.


7. Fill cupcake liners about 2/3 full.
 

8. Bake for 20 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire rack to finish cooling.

Tips:

• The original recipe called for 1/4 cup Lemon Aid Powder but I did not have any so I used a cup of fresh Lemon Juice from the Lemons I just zested. It tasted amazing but very lemony. If you do not want it as lemony then just reduce the lemon juice. 

 

• Frosting Recipe

-  1 stick Butter
- 1/2 cup Cream Cheese
- 4 1/2 cups Powdered Sugar (add more if frosting is not thick enough)
- 4 Strawberries
- 1/2 t. Vanilla
- 1 t. Lemon Juice
Mix all together and top the cupcakes when they are completely cooled! Enjoy

Outrageous Brownies

Outrageous Chocolaty Brownies

Ingredients: 

- 1 1/2 cup (3 sticks) Butter

- 12 ounces (1 1/2-2 cups) Semisweet Chocolate Chips

- 6 ounces (1 cup) unsweetened Cocoa

- 5 Large Eggs

- 2 T. Vanilla Extract

- 2 1/4 cups Sugar

- 1 1/4 All-Purpose Flour

- 1 T. Baking Powder

- 1 t. Salt

- Walnuts (optional)

Directions:

1. Preheat Oven to 350 degrees F.

2. Melt together the Butter, Semisweet Chocolate Chips, and Unsweetened Cocoa in a medium bowl over simmering water.

3. Allow mixture to cool slightly. In a large bowl stir (do not beat) together the Eggs, Vanilla, and Sugar...Then stir in the warm Chocolate mixture into the Egg mixture and allow to cool to room temperature.

4.  In a medium bowl sift together Flour, Baking Powder, and Salt. Add to the cooled chocolate mixture. 

5. Toss Walnuts (OPTIONAL)

6. Pour into the baking sheet.

7. Bake for 20-35. DO NOT OVER BAKE

Tips:

• If you use salted butter you do not need to add the 1 t. salt. 
• I made my brownies in a cookie sheet so they only took 20 minutes because they were super thin but if you are cooking them very thick in a glass pan then cook them closer to 30 minutes
• Make sure to stick the middle of the brownies with a tooth pick to make sure they are done.

"Andes Mint" Cookies

Awesome Andes Mint Cookies with Green Frosting!

Ingredients:

- 1 cup Butter

- 1 cup Sugar

- 2 cup Packed Brown Sugar

- 3 eggs

- 3 tsp. Vanilla

- 4 1/2 cups Flour

- 1 1/2 tsp. Soda

- 1 1/2 tsp. Salt

- Andes Mint Candies

 Directions:

*Preheat oven to 350 degrees F.

1. In a large mixing bowl combine Butter and Sugars and mix until creamy

2. Add Eggs and Vanilla

3. In a medium size bowl combine Flour, Soda, and Salt and whisk together. Then add the Flour mixture to the creamed mixture. Mix well

4. Add the Andes Mint Candies (as much as desired)

5. On an ungreased pan drop Tablespoon size cookie dough balls in rows of 3 x 4 .

6. Bake at 350 degrees F. for 10-12 minutes (DO NOT OVER BAKE)

7. OPTIONAL: When cookies are cooled top with a green
frosting it just completes the mint and chocolate
 theme.

Tried to make 4 leaf clovers for St.Patty's Day

Homemade Frozen Yogurt

Delicious Homemade Frozen Yogurt

Ingredients: 

- 3 cups Greek Yogurt

- 3/4 cups Sugar

- 1 T. Vanilla

- Any other flavor you want to add to the yogurt ( Strawberry, Chocolate, Blueberries, Acai Berry, Etc.)

Directions:

1. In a large bowl mix together the Greek Yogurt, Sugar, and Vanilla until Sugar is dissolved. Cover the mixture with plastic wrap and set aside in the refrigerator for 1 hr. 

2. Set up your ice cream machine (set up according to the manufacturers instructions, I use the ice cream maker attachment to the kitchen aide).

3. Pour the chilled yogurt mixture into the churning ice cream maker and mix until the yogurt become the consistency of soft served ice cream.

4. While the yogurt is churning add any additional flavor. In my yogurt I added Acai Berry Puree and Blueberry Puree. 

5. Move the Yogurt to a large bowl, cover, and freeze int the freezer until ready to serve. ENJOY

Cinnabon Cinnamon Rolls

Addicting, Mouth-Watering Cinnamon Rolls

Ingredients:

- 1 T active Dry Yeast
- 1/2 cup Warm Water
- 1/2 cup Scalded Milk
- 1/4 cup Sugar
- 1/3 cup Butter
- 1 t. Salt
- 1 Egg
- 3 1/2- 4 cups All-Purpose Flour

Filling

- 1/2 cup melted Butter
- 3/4 cup Brown Sugar
- 2 T. Ground Cinnamon
- 3/4 cup Walnut or Pecans (Optional)


Icing
- 1 cup powdered Sugar
- 1 t. Vanilla
- 2 t. Butter
- 2 T.Milk
- 1/2 cup Cream Cheese

Directions:
 * Cinnamon Rolls bake at 350 degrees F. for 30 minutes


 1.  In a small bowl, dissolve Yeast in Warm Water with a tablespoon of Sugar.


2. In a large bowl mix Milk, Sugar (all the Sugar but the tablespoon used to dissolve yeast), Melted Butter, Salt,and Egg. 


3. Add two cups of Flour and mix until smooth. Add Yeast mixture


4. Mix the remaining Flour until dough is easy to handle. Knead dough on lightly floured surface or with dough hook on mixer for 10 minutes.


5. Place dough in a well greased bowl and let it rise until double in size (usually takes 1 hr.). 


6. After it doubles in size punch down. Roll out onto a lightly floured surface into a 15 by 9 inch rectangle. Spread melted butter all over the dough. Mix the Sugar and Cinnamon and sprinkle of the buttered dough. Next add any nuts if you want them.

7. Beginning at the 15 inch side roll up dough (tightly) and pinch edge together to seal the dough. Cut into 12 to 15 slices.

8. Spray the baking pan and place Cinnamon Rolls slices close together in the pan and let rise until dough is doubled (about 45 minutes). 

9. Bake for 30 minutes at 350 degrees F. 

10. Mix icing together and drizzle over hot rolls when they come out. Yummy

Teriyaki Chicken Island Tacos

Island Tacos with Grilled Pineapple and Spicy Fries

Ingredients:

- Small Flour Tortillas
- Chicken (boneless)
- Fresh Pineapple (chopped into bite size pieces)
- Shredded Lettuce
- Green Onions
- Shoe String French Fries


Teriyaki Sauce:
- 3/4 cup Soy Sauce
- 1 1/2 cup Water
- 1/2 cup Sugar
- 1 t. Ginger
- 1 clove of Garlic
- 3 chopped Green Onions
- 2 t. Corn Starch

Spicy French Fry Seasoning:

- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Cook the Fries according to the bag directions then sprinkle the seasoning all over them.

Directions:
Teriyaki Sauce instructions:  Combine all the sauce ingredients together (except the Corn Starch that is for later). Stir until the Sugar has dissolved.

1. Place boneless Chicken into a plastic bag (you can put as much Chicken as you intend to eat). Pour the Teriyaki Sauce into the bag with the Chicken and marinate for at least 3 hours in the refrigerator.


2. Next cook Chicken either on an outside grill or on a stove grill. Cook Chicken until white all the way through

3. While the Chicken is cooking put the Teriyaki Marinade in a pot and bring to a boil. Once it starts to boil add Corn Starch (make sure to dissolve corn starch in some water before adding to the Teriyaki Sauce). 

4. Heat the Tortillas so that they are served warm. Shred Lettuce, chop the Pineapple, and chop the Green Onions.

5. The Tacos are ready to be assembled. Place the Chicken, Lettuce, Pineapple, Green Onions, and Sauce in the Taco and enjoy!!

Mimi's Cafe Spinach Artichoke Dip

Best Artichoke Dip in the World

 *Artichoke Dip from Mimi's Cafe, Recipe from mimiscafe.com! Trust me you'll love it

Picture from mimiscafe.com you can also find this recipe there!

Ingredients:

- 4 ounces Monterey Jack Cheese (grated)
- 2 ounces Swiss Cheese (grated)
- 8 ounces Parmesan Cheese (shredded)
- 3/4 cup Artichoke Heats (quartered)
- 1 bunch fresh Spinach
- 1/2 cup Mayonnaise
- 1/2 cup prepared Alfredo Sauce
- 2 t Garlic (chopped, approx 2 cloves)
- 1/2 t. Black Pepper
- 1/2 cup Sun-Dried Tomatoes

Tortilla Chips and Sliced Bread for dipping


Directions:

1. Combine Jack, Swiss, and Parmesan Cheeses in a mixing bowl.

2. Drain Artichokes and dice into small pieces. Wash and cut Spinach into 1 inch pieces and add to Cheese mixture.

3. In a separate mixing bowl combine the Mayonnaise, Alfredo Sauce, Garlic, and Pepper. Mix until well combined.

4. Pour the Mayonnaise mixture into the Cheese mixture and stir until well mixed.

5. Drain sun-dried Tomatoes of any oil or liquid and dice into small pieces and add to the mixture.

6. Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread

Molasses Sugar Cookies

Soft Amazing Molasses Cookies Rolled in Sugar

Ingredients:

- 2 1/4 cups all purpose Flour
- 2 t. ground Ginger
- 1 t. Baking Soda
- 3/4 t. Ground Cinnamon
- 1/2 t. Ground Cloves
- 1/4 t. Salt
- 3/4 cup softened Margarine
- 1 cup White Sugar
- 1 Egg
- 1 T. Water
- 1/4 cup Molasses
- 2 T. White Sugar (for rolling to cookies in)


Directions:

1. Preheat Oven to 350 degrees F. In a medium sized bowl sift together Flour, Ginger, Baking Soda, Cinnamon, Cloves, and Salt.

2.  In a large mixing bowl, cream together Margarine and 1 cup Sugar until light and fluffy.

3. Beat in the egg then stir in the Water and Molasses.

4. Gradually stir in the sifted dry ingredients into the creamed wet ingredients.

5. Shape the dough into small balls and roll them in sugar. Place on an ungreased cookie sheet about 2 inches apart.

6. Bake at 350 degrees F. for 8-10 minutes. Allow cookies time to cool on the baking sheet before removing to a wire rack to cool completely.

Steak Fajitas

Left over Steak Fajitas with Sauteed Onions and Peppers

Ingredients:

- Left over Steak sliced

- Julienne Green, Yellow, and Red Peppers

- Sliced Onions

- Olive Oil

- Tortillas

- Sour Cream

- Cheese (cheddar or Mexican mix)

Directions:

1.  In a large frying pan pour a little bit of Olive Oil over the the bottom of the pan (just enough to lightly coat the entire pan.)

2. Then throw in the Peppers and sliced Onions. Cook until Onions become caramelized and the Peppers are soft.

3. While the Pepper and Onions are sauteing cook your Tortillas on a griddle (I use the uncooked tortillas from Costco but if you buy your already cooked then just quickly heat them up).

4. When Pepper and Onions are nice and soft through in the left over Steak and cook until Steak is heated all the way through.

 

5. Once everything is done you can assemble your Steak Fajitas. Put some of the Fajita mixture on with a sprinkle of cheese and a dollop of sour cream. Delicious and super easy to make.

Tips:

• If you don't have left over Steak and don't want to grill any up for the recipe you can use left over Chicken or Pork
• Asparagus is optional I used it this time but normally I don't put it in.

 

Great Chocolate Bowls

Yummy Chocolate Fruit Bowls

Ingredients:

- Semi Sweet Baking Chocolate or Semi Sweet Chocolate Chips (depending on how many bowls you are planning on making that is how much chocolate you should use).

- Fruit (use whatever fruit you want in the bowls.) I used Black Berries, Strawberries, Apples, and Oranges.

- Whip Cream

Directions:

1.  First thing to do is temper the chocolate. This is very important to do to make sure the chocolate sets up properly. To temper the chocolate you need to melt the chocolate using a double boiler.

2. Using a candy thermometer get the chocolates temperature up to 118 degrees F. Make sure to stir constantly so that the chocolate melts evenly

3. Once the chocolate reaches a temperature of 118 degrees F. take the chocolate off the boiler and stir in some more chocolate chips to get the temperature back down to 80 degrees F. 

4. After it reaches 88 degrees F. put the chocolate back on the boiler and let the temperate reach 88 degrees F. Make sure to continue to stir it and check the temperature

5. Take the chocolate bowl off the boiler and it is now ready to use. Once chocolate has cooled a bit dip the chocolate into blown up balloons (small water balloon size works wonderful).

6. Now let the chocolate balloons sit for 10 minutes to become solid.  If you messed up while tempering and the chocolate doesn't harden no worries just stick them in the freezer to harden after the 10 minutes.

7. After the 10 minutes clip a small hole in the top of the balloons and SLOWLY let out the air of the balloon. Make sure to peel away the balloon as it deflates.

8 . Feel the chocolate bowl with desired fruit and top with whip cream. ENJOY

Texas RoadHouse Rolls

Perfect Imitation Texas Roadhouse Rolls w/ Sweet Cinnamon Butter

*Bake at 350 degrees F.

Ingredients:

- 4 t. Yeast

- 1/2 cup Warm Water

- 2 cups Milk (scalded and cooled to lukewarm)

- 3 T. melted Butter (slightly cooled)

- 1/2 cup Sugar

- 7-8 cups All-Purpose Flour

- 2 whole Eggs

- 2 t. Salt

Sweet Cinnamon Butter

- 1 Stick of Butter (softened)

- 1 T. of Honey

- 1/2 T. of Cinnamon

(Mix all ingredients together, if you feel the butter is not sweet enough for you or does not have enough cinnamon feel free to add more.)

Directions:

1. Dissolve Yeast in Warm Water with a 1/4 cup Sugar. Let it stand for 10 minutes

2. In a large mixing bowl add Flour, Salt, and the last 1/4 Sugar.

3. Add Yeast mixture, Milk, Eggs, and melted Butter to the Flour mixture.

4. Mix together and then kneed for 10-15 minutes 

5. Move the dough into a greased bowl and cover. Let the dough rise in a warm place until double in size (this should take about 30-60 minutes).

6. Once dough has risen place dough on a floured surface (the counter) and roll it out into a large rectangle about 1/2 inch thick. Then fold the dough in half and lightly roll the two pieces together to get it 1 inch thick rectangular dough. Then using a pizza cutter or dough scraper cut the rolls into squares. Place those squares onto a greased baking sheet. Cover and let dough rise again until double in size. 

7. Bake Rolls at 350 degrees F. for 10-15 minutes or until golden brown. If you made them extra large bake them for 16-17 minutes. 

8. Immediately baste with butter once the rolls are taken out of the oven

Tips:

• I used a gluten dough enhancer but it is not needed
• I basted the rolls with sweet cinnamon butter not just regular butter. It made them extra sweet
• You can shape them like regular round rolls if you do not have time to roll them out and cut them. 
• Make sure you let them rise and don't forget to kneed them for 10-15 minutes it is super important (just use the dough hook on your kitchen aide to kneed them).