Nana's Best Ever Lasagna

/
Every year on Christmas Eve, we get together at my mother in law Janet's house for lasagna, cheesy garlic bread and to visit with family.  

This lasagna is a must-have every Christmas Eve. Try it, you will love it! 

1 (8 ounce) package lasagna noodles 

1/2 pound ground beef 

1 clove garlic, minced 

1 (28 ounce) can diced tomatoes 

1 (8 ounce) can tomato sauce  

1 tablespoon dried parsley 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1 (16 ounce) container sour cream 

3 eggs, lightly beaten 

3/4 cup grated Parmesan cheese 

2 teaspoons salt 

1/4 teaspoon ground black pepper 

2 (12 ounce) packages of shredded mozzarella cheese 

40 mins 

COOK 

1 hr 10 mins 

READY IN 

1 hr 50 mins 

Directions 

Preheat oven to 375 degrees F (190 degrees C). 
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain. 
Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes. 
Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl. 
To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna. 
Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.

2 Ingredient Pumpkin Bread

/
Perfect for a tasty snack! Here's what you need:
1 package (18.25 ounce) spice cake mix
1 can (15 ounce) pumpkin

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Source: Kitchme.com

4 Layer Pizza Dip

/

Lazy 4-Layer Pizza Dip

 Adapted from The Slow Roasted Italian

6 ounces ricotta cheese
6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
3/4 cup pizza or marinara sauce
pepperoni slices to cover the top

Preheat oven to 350°.

Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).

Source: Phenomon

Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.

Source : Phemomenon

Pumpkin Chocolate Chip Bars

/

Chocolate Chip Pumpkin Bars
Makes 24 bars

2¼ cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. allspice
¼ tsp. ginger
1 cup butter, softened
1 cup granulated sugar
½ cup brown sugar, packed tightly
1 egg, plus 1 yolk
2 teaspoons vanilla
1 cup canned pumpkin
12 oz semisweet chocolate chips
1 cup finely chopped pecans

8 oz cream cheese, room temperature
½ cup butter, room temperature
1 tsp. vanilla
3 cups powdered sugar

1. Preheat oven to 350 degrees fahrenheit.
2. Line a 9- by 13-inch rimmed baking sheet with parchment paper, leaving enough room to lift paper out of the pan after baking.
3. Sift flour, baking soda, salt and spices in a medium bowl using a wire whisk.
4. Using a mixer, cream butter and both sugars until light and fluffy.
5. Add egg and yolk one at a time, until combined.
6. Add pumpkin and vanilla and mix until completely combined.
7. Stir in chocolate chips and chopped pecans, reserving a small amount of each to spread on top before baking.
8. Spoon batter onto parchment paper lined pan and then spread evenly.
9. Bake for 25–28 minutes or until done.
10. Cool, remove from pan and cut into 24 rectangular bars. Then pipe frosting on top. You can also spread frosting on top first and then cut into bars.
11. To make frosting: Beat butter and cream cheese using a mixer until completely combined. Mix in vanilla. Turn the mixer to low and add powdered sugar in small amounts until smooth and creamy.

Source: Bakerella

Nana's Apple Pie Recipe

/
Inspired by Betty Crocker, Nana makes the BEST apple pie!

Pastry

2
 cups Gold Medal™ all-purpose flour
1
 teaspoon salt
2/3
cup plus 2 tablespoons shortening
4
to 6 tablespoons cold water

Filling

1/3
to 1/2 cup sugar
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/8
teaspoon salt
8
cups thinly sliced peeled tart apples (8 medium)
2
tablespoons butter or margarine

Directions

  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Reese's Peanut Butter Cups Cake

/

Reese's Peanut Butter Cups Cake recipe
ANTONIS ACHILLEOS; RECIPE: MYRECIPES.COM

Reese’s Peanut Butter Cups Cake
Serves 12

3½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
2 cups finely chopped Reese’s peanut butter cups (or other chocolate candies such as Snickers and Almond Joy)
16 tablespoons (2 sticks) unsalted butter, at room temperature
1½ cups sugar
4 large eggs, separated, at room temperature
2 tsp. vanilla extract
1¼ cups whole milk, at room temperature
¼ tsp. cream of tartar

Icing:
4½ oz. bittersweet chocolate, chopped
½ cup heavy cream

1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.

2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.

3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.

4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth.

Soft Sugar Cookies

/

Soft Sugar Cookies- by Bakerella
Makes 30 cookies

4½ cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter
1⅔ cups granulated sugar
2 eggs
1 cup sour cream
1½ teaspoons vanilla

Frosting
1 cup butter
1 teaspoon vanilla
3 cups powdered sugar
1-2 tablespoons milk
Icing colors
Sprinkles

1. Line baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. Cream butter and sugar in a mixer until light and fluffy.
4. Add eggs one at a time, mixing until combined. Add sour cream and vanilla and mix until combined.
5. Scoop dough onto prepared baking sheet and bake for 10–12 minutes.
6. Cool completely and decorate with frosting and sprinkles.
7. For frosting: Beat butter and vanilla using a mixer until creamy and smooth. Gradually add powdered sugar mixing until combined. Add milk and continue mix until combined. Tint icing and mix thoroughly. Decorate tops of cookies with frosting and sprinkles.

Peanut Butter Cup Ripple Cheesecake

/
Here is the perfect copycat recipe!

For the Crust:
4 1/2 cups crushed Oreo cookies
1/2 cup melted butter

For the Filling:
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs, lightly beaten
1 1/2 teaspoons vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges
6 butterfinger, chopped

Crush Oreos in a food processor. Add melted butter and mix well. Press onto bottom and up 1" sides of a 10" springform pan. Bake at 350 for 6 minutes.

In a large bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed till combined. Stir in vanilla. Pour half of cream cheese batter over crust. Microwave half of the hot fudge topping till pourable, but not hot. Drizzle this over the cheesecake batter. Sprinkle with half of your peanut butter cups and butterfinger. Pour the rest of your cheesecake batter over the peanut butter cups and butterfinger. Then top with remaining peanut butter cups and butterfinger, pressing down on them a little.

Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining fudge topping and drizzle over top of cheesecake. Refrigerate overnight. Garnish with more peanut butter cups if desired.

Nana's Cheesecake Recipe

/
Nana's Cheesecake is famous, everyone loves it. She said I could share the recipe with all of you, so here it is!
Ingredients:
Crust:
1 c. flour
1/4 c. sugar
1 tsp. lemon peel
1/2 cup oleo (margarine)
1 slightly beaten egg
1/4 tsp. vanilla
Filling:
(5) 8 oz. cream cheese bricks, softened (we like Philadelphia Cream Cheese)
1/4 tsp. vanilla
3/4 tsp lemon peel (grated)
1 3/4 c. sugar
3 tbs. flour
1/4 tsp. salt
4/5 eggs (1 cup)
2 egg yolks
1/4 c. whipping cream
Steps:
Combine flour, sugar, lemon peel. Add eggs and vanilla. Blend, pat 1/3 dough into 9" bottom springform pan, with the sides removed. Bake at 400 degrees for 8 min. Cool, attach sides of pan.
Beat cream cheese, add vanilla, lemon peel. Mix in sugar, flour, salt, add in cream cheese, add, one at a time, until blended. Stir in whipping cream. 
Bake for 12 min. at 450 degrees. Then 55 minutes at 300 degrees.
Cool 1/2 hour, then loosen sides of pan and place cheesecake on plate.
Top with cherries, strawberries, whatever you like!

 

Watermelon Drink Dispenser

/
This is cool! 

Materials
1 large watermelon
Paper towels
Sharp chef’s knife
Cutting board 
Large spoon or ice cream scoop 
Apple corer 
Power drill and paring knife (optional) 
Tap kit (includes a shank and faucet — available at many hardware stores)
Waterproof plate

Instructions

  1. Wash the watermelon and wipe it dry with paper towels. Using a sharp knife and cutting board, cut approximately 1/2 inch off the bottom to keep the watermelon standing straight. Cut off the top of the watermelon, about 3/4 of an inch
  2. Using a large spoon or ice cream scoop, hollow out the watermelon. Reserve the fruit for use in your favorite summer recipe
  3. Using an apple corer, cut a circle through the rind about 2 1/2 inches above the bottom of the watermelon. (Choose the prettiest side for a party-worthy presentation.) Don’t have an apple corer? Drill a small hole, then use a small knife to widen the hole until it’s slightly smaller than the shank of the tap
  4. Insert the shank into the hole; tighten hardware inside the melon. Attach the faucet to the shank
  5. Place the watermelon keg on a clean, waterproof plate at the end of a table. Fill it with ice, then your favorite lemonade, punch or tropical drink recipe

Tip: Avoid beverages with pulp; they can clog the spout.

Tasty Summer Treats 
Not sure what to do with the leftover watermelon? Try these fresh, fruity ideas:

Assemble Fruit Kebabs: Thread watermelon chunks, fresh strawberries, grapes and pineapple chunks on bamboo skewers to create kebabs. This is a great way to get kids to eat more fruit!

Make a Spritzer: Puree watermelon pieces in a blender, and then mix the pureed fruit with lemonade or sparkling water. Serve over ice. 

Blend up a Smoothie: Cut watermelon into chunks and freeze. Mix in a blender with other fresh and frozen fruits — and a splash of juice — to create a tasty smoothie. 

Chill Summer Drinks: Freeze small chunks or balls of watermelon to use as ice cubes in your favorite summer beverages.

Ham and Cheese Roll-Ups

/
Here's how to make this yummy dinner! From Kraft Foods:
1
can  (10 oz.) refrigerated pizza crust
1
pkg.  (6 oz.) OSCAR MAYER Smoked Ham
1
cup  POLLY-O Shredded Mozzarella Cheese

make it 

PREHEAT oven to 400°F. Unroll pizza crust dough onto lightly floured surface; press to form 12x8-inch rectangle.

ARRANGE ham slices evenly over dough to within 1/2 inch of edges; sprinkle evenly with cheese. Starting at one of the short ends, roll up dough to form log. Pinch seam together to seal. Place, seam side down, on greased baking sheet.

BAKE 25 to 30 minutes or until deep golden brown. Let stand 10 minutes before cutting into 8 slices. Serve with yellow mustard or KRAFT Horseradish Sauce, if desired.

Genius Grilled Cheese

/
Here is how to make the best grilled cheese! From Food52.com.

Serves 10

  • 20(1/2-inch-thick) slices rustic bread (from about 1 1/2 loaves)
  • 1cup mayonnaise (Hamilton likes Hellmann's)
  • 1pound shredded extra-sharp cheddar cheese
  1. Heat the oven to 300°F and arrange a rack in the middle.
  2. Place half of the bread slices on a work surface and spread with half of the mayonnaise. Flip the bread slices over and evenly divide the cheese among the slices.
  3. Spread the remaining bread slices with the remaining mayonnaise and place them mayonnaise-side up over the cheese to form 10 sandwiches.
  4. Heat a large nonstick frying pan or griddle over medium-low heat until hot, about 4 to 5 minutes. Place 2 to 3 of the sandwiches in the pan and cook until the bottoms are golden brown and the cheese is starting to melt, about 5 minutes. Flip the sandwiches and cook until the second sides are golden brown and the cheese is completely melted, about 5 minutes more. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining sandwiches.
  5. When all the sandwiches are cooked, remove the baking sheet from the oven and place on a wire rack. Let cool 1 to 2 minutes before cutting each sandwich in half.

Slow Cooker Pulled Pork Sandwiches

/
Slow cooker pulled pork sandwiches, one of my family's fave meals!

Ingredients

  • 2 lb pork tenderloins
  • 12oz Root Beer
  • 1 cup BBQ sauce (any variety)
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions

  1. In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks.
  2. Serve on a bun with additional BBQ sauce, if desired.

Baked Ravioli Lasagna

/
Baked Ravioli lasagna, have to try this! From Olivesandgarden.com
Ingredients
  • 1 package frozen ravioli, any flavor you like
  • 1 cup store bought marinara sauce of your choice
  • 1 package shredded low fat mozzarella cheese
  • 1 tsp dry basil
Instructions
  1. Preheat oven to 350 degrees.
  2. Spread a little marinara sauce on the bottom of a small baking dish.
  3. Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
  4. Sprinkle with basil.
  5. Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.