Delicious Lasagna!

This is my staple for making Lasagna. It always seems to turn out really good and makes for great left overs! (This really isn't that hard to make either. )

- 1 lb. ground beef
- 1 clove garlic
- 1 onion
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 1/2 tsp. oregano
- 1 box lasagna noodles (there are usually about 18 pieces in a box, & I use about 8-9 pieces)
- 2 c Cheddar cheese (I have used the mixed cheese in a bag before and it's fine)
- 2 c. Mozzarella cheese (again, I have used the bagged cheese here)
- 12 oz. cottage cheese

Start boiling a large pot of water (for noodles later). Cook beef with garlic in a large skillet. Drain. Add the onion and cook. Add tomato sauce and tomatoes. Add salt and pepper and oregano. Cool for a minute. By now your noodles should be cooking in the pot of boiling water. When noodles are done, lay out on paper towels to cool. Then, layer in a 9x13 inch pan starting with the sauce, noodles, cheddar, mozzarella and cottage cheese. Repeat once more, which should take up all your ingredients. Bake at 350 until bubbly in center (about 30-45 min). My oven cooks it in 40 min, but I know it could be different for everyone's ovens. Eat your hearts out.

Chicken Pillows

I just served these to the missionaries and they seemed to think they were a big hit, so I thought I would post them on here. Plus, this is super easy, which is what I am always shooting for when it comes to dinner!

- 4oz. cream cheese
- 1/4 c. butter
- 3/4 c. fresh mushrooms (Can also use the "Green Giant" canned ones, that are sliced)
- 1 1/2 c. boiled chicken
- Parsley
- Dried Bread crumbs
- Pillsbury crescent rolls (8 rolls to a can)

In a medium bowl, cream butter and cream cheese until smooth; add mushrooms, boiled chicken, salt, pepper, and parsley. Put about 3 tablespoons of mixture in the center of crescent roll; form into pillow (or fold over and press all around the sides, so they stick together as best as you can. The mixture usually spills out a little & that's ok.) Sprinkle bread crumbs over the tops of each pillow. Bake at 375 for 12-15 min. Watch them and make sure they don't burn! They should brown nicely. Eat up, buttercup!
(it may not seem like it, but these little guys are pretty filling!)

I have also doubled this recipe, by just using two cans of the Pillsbury rolls without doubling the amount of mixture and had a little left over.

White Bread

1 c warm water
1 T yeast
1 T sugar

Dissolve until foamy (about 10 minutes)

Then add:
1 c warm water
3 T sugar
2 tsp salt
2 T oil
3 1/2 - 4 Cups flour

Knead with hands until elastic consistency let rise 1hr .
Punch down with hands,let rise until doubled about 30 minutes

You can use a bread pan that is greased with Crisco and cover with flour, or just shape and put on a prepared cookie sheet. Preheat oven and bake at 350 for around 30 minutes. The top should be a nice golden brown. Depending on the pain if the bottom is a little more done than the top turn oven down to 300 for the first 20 minutes and 350 for the last 10.

Tips for better bread:
No ac have house warm while it raises. The less you handle it the better the end texture will be. After you bake it, take out of pan and cool. Let sit for 30-40 minutes... letting bread sit and cool will help it be more moist, and finish baking. If you want a shinny finish spread a little butter on top while bread is hot.

Makes one loaf
Time:2 h 10 minutes

Hot Pastrami Sandwiches!

So, the other day I was craving a hot pastrami sandwich. I really wanted it to be like one you would buy at "The Italian Place" and found a pretty close recipe that is really easy and so good!

- 1 onion, chopped up (optional)
- 1 lb Beef Pastrami (which they have at IGA right now)
- Deli Rolls (they sell some good ones at IGA)
- 4-8 slices of Swiss cheese
- Mustard
- Mayo
- Butter
- Water (just a little)
- Dill Pickle (optional)

Thinly slice or chop the onions into small pieces and cook in a small amount of butter over medium heat until they are nicely browned. Remove from the skillet and set aside. Cut the roll in half & spread the butter evenly over the inside of the deli rolls.

In another skillet, heat the pastrami with a little bit of water until it is steaming hot. Place one of the deli rolls, buttered side down in the skillet you used to cook the onions. Lightly toast the inside of the rolls and if you want, flip to the other side and toast a little. Remove from the pan and put mayo and mustard & top with the chopped onions, on the roll. Then, add the hot pastrami and Swiss cheese! Presto! You are done! Enjoy and imagine you are at "The Italian Place!"
(Serve with a sliced dill pickle and your favorite deli style salad.)


Overnight Cinnamon Rolls

I am a bit lazy today so I am just going to post the link to the recipe. I made these Cinnamon Rolls for breakfast this morning and they were amazing. They are a bit of work but oh they are worth it! Enjoy!


Silky Potato Leek Soup

2.5 oz of butter (1/2 cup)
1 lb. Leeks chopped about 3 (you can use broccoli as another option)
6 cups of chicken stock
24 oz Potatoes diced or about 6 small
3/4 cup of cream or half & half
salt pepper

Melt the butter in a large pot over med heat, add the leeks and cook to soften but not brown. add the chicken stock and bring to a boil. turn the heat to med. high and add the potatoes and cook for about 20 min. or until the potatoes are soft. add the cream and take off the heat. Puree the soup with an immersible blender until the desired consistency.

It is yummy! Don't worry if you don't have exactly the amount - it always tastes good.