Lasagna soup

oh my; oh me, oh my. LOVED this! This is Paula Deens Recipe, with the motifications I made, for Lasagna Soup. Super good!

Lasagna Soup

1 pound ground beef (or Italian sausage for an extra kick)
1 onion, chopped
1 green bell pepper, chopped (I left mine large, then removed when serving)
3 cloves garlic, minced
1/2 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions

In a large Dutch oven, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Serve in bowls, and sprinkle with Mozzeralla cheese

Twitty Lasagna

I'm sure we all have a lasagna recipe that we claim is "the best"! But I really like mine! I pretty much tweek and change it a little every time, but here's my recipe!

Twitty Lasagna

1 box of lasagna noodles (for an 8x8 pan, you'll just use half the box)

1 large jar Ragu sauce

1 container cottage cheese

1 bag Mozerella cheese

2 lbs beef

Parmesan cheese (the container not a bag of cheese)

1 TBL oregano

1 TBL garlic salt

1 1/2 tsp. sage

*Try substituting 1 lb of beef for sausage! Thats good too!

Boil your noodles, according to the box. Brown your beef in a large skillet and drain the fat when browned. Add your sauce to the beef, then oregano, garlic salt, and sage (add more to taste, if needed).

Drain noodles and run cold water in a strainer to cool off. Put a little bit of sauce in the bottom of an 8x8 pan, then begin layering!

Layer noodles, meat and sauce mixture, small globs of cottage cheese, mozerella cheese, then sprinkle a little of the parmesan cheese. Repeat 3 times.

Cover with foil and bake at 350 for 35 minutes. Remove foil and continue baking another 10 minues.

(dont forget to eat some left over noodles dipped in sauce, while your lasagna is baking! This is my favorite part!)

YUMO

Ranch Chicken and Corn Kabobs

Who doesn't like food on a stick?! My kids certainly do!

What you need:

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon garlic salt
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon pepper
1 tablespoon sugar
4-6 chicken breast - cut into 1 inch cubes

Mini corn on the cob


What to do:

1. In a medium bowl, stir together oil, ranch, Worcestershire sauce, garlic, salt, lemon juice, white vinegar, pepper, and sugar.

2. Add chicken to the bowl, and stir to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill for medium-high heat.

4. Add chicken, and corn on the cob to skewers ( brush corn with melted butter, and garlic salt!)
5. Lightly oil grill; grill skewers until juices run clear and done!

*Grilled corn is oh so yummy and really good with chicken kaboobs!

Tempt my Tummy and Tasty Tuesday

Lasagna Rollata Al Forne

We love lasagana in our house. My absolute favorite part about making lasagna, is muching on the left over noodles when Im making it! mmm. It's a different variation, that is oh so yummy!

Lasagna Rollata Al Forne

1/2 cup Parmesan cheese
3 cups Ricotta cheese
12 oz Mozzarella cheese
4 eggs
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasoning
1 Tbl garlic salt (because everything is better with garlic)

*Cook and drain a box of lasagna noodles (cool off with cold water).
*Mix the ricotta, mozzerella, and parm cheese, eggs, and seasoning together in a bowl.
*Reserve some cheese to top it all off with!
*Spoon some filling on each noodle, and roll it up! Place seem down in a casserole pan place some sauce in the bottom first).
* Top noodles with sauce and sprinkle with Parmesan and mozzarella.
* Cover with foil, and bake 40 minutes at 375 degrees. Remove foil and bake 5-10 minutes more.

Red, White, and Blue cupcakes

Here's a great way to celebrate Memorial Day/ July 4th; Red, White, and Blue Cupcakes!

Just get a box mix and follow directions. After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full, using a little of each colored batter; and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool.

Make icing, recipe below, and tint to desired color (eat some too; this is my FAV)

YUM; love the blue!

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday

Garlic and Herb Pork Roast

Garlic and Herb Pork Roast

What you need:

1 pork roast
1 can coke
1 onion
2 TBL minced garlic
1TBL worchestshire sauce
1 pkg lipton soup mix; garlic and herb

Put all in crockpot and cook on high all day. Serve with sauce over meat and brown gravy. Its that simple! Its superb with brown gravy, so don't skip on that!

I'm linked to Tempt my Tummy and blog hop Tuesdays

Beef Stew

First of all, this dumb thing keeps double spacing and wont let me single space! Whats the deal?! BAH! And I just posted pictures of my Easter decor and mantle on my family/mama blog if you're interested!

Chunky Beef Stew

1 can diced tomatoes (don't drain. I blend it in a food processor)

1 cup water

3 TB quick cooking tapioca (stick with me here!)

2 ts. Sugar

1 ½ ts. Salt

½ ts. Pepper

2 pounds lean beef stew meat (I bought a package of pre cut beef stew meat. Cut yours in chunks if not already cut up)

4 medium carrots (cut into chunks)

3 medium potatoes; chunks

2 celery ribs; chunks (optional)

1 medium; onion

1 slice bread; cubed

½ can chicken broth

In a large bowl; combine tomates, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients. Pour into a greased baking pan. Cover and bake at 375 for 1 ½-2 hours (2 hours for more tender meat and veggies). Serve in bowls.

This post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Apple Ginger Pork Chops

*This is not my picture. I have a fabulous camera, but I always get busy in the kitchen and forget to take pictures!

I posted this recipe a long time ago, but I"m reposting since I've made some new foodie friends :)

Do NOT make this if you dont like apple pie! Because its pretty much apple pie made into an entre! Everybody in my family loved it. My kids don't like the apple chunks, so I blend the apple pie mixture.

Apple Ginger Pork Chops

What you'll need:

4-6 pork chops (not super thick ones)

1 can apple pie filling

1 TBL oil

1 tsp. salt

1/4 tsp. pepper

2 TBL cornstarch

2 cups apple juice

12 ginersnap cookies; crumbled

What to do:

1.Sprinkle each pork chop with salt and pepper, and brown in hot oil in a skillet. Remove pork chops from heat, and place in casserole pan.

2. Combine the pie filling and crumbled ginersnaps

3. Spoon small amout of filling on top of each pork chop.

4. Bake at 350 for 30 minutes

5. Meanwhile; Combine cornstarch and apple juice until smooth on the stovetop. Add left over pie filling mixture (so dont use all of it on top of the pork chops!) Bring to a boil and stir until thickened.

6. Poor over pork chops and serve.

This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday and Full Plate Thursday

Chicken Velveeta Rotini Pasta

This is a really easy recipe, that's sure to please your kiddos!

What you need:

3 whole boneless breasts (cooked and cubed)

1 box Rotini pasta

1/2 lb. velveeta cheese, cubed

1/2 onion, minced

2 cans cream of chicken soup

1 cup heavy whipping cream

1 can chicken broth

What to do:

Cook pasta according to package; drain. In the same pot the pasta was cooked in, add cream of chicken soup, broth, onion, and whipping cream. Stir until combined. Add velveeta chunks, and add back the pasta. Stir in cooked chicken. Pour into 13x9 baking dish, and bake at 375 for 35 minutes.

Stylish Awards!

Thank you Amber over at SweetLifeAsWife for my stylish blogger award! Ya'll need to go give Amber some Lovin. She hosts Top 10 Tuesdays, and you can find my posts (top 10 life essentials, and top 10 summer memories), over at my family/mama blog; Little Moments. Amber also hosts a cooking challenge every few weeks! This past week, our challenge was to cook with Kale and the next challenge is coconut oil! Need a recipe cooking challenge? Go check her blog out, and link up! Okay, so I realize this isn't a cooking post but since the award was for my cooking blog, I'm writting it here! Forgive me eh?!

So here are the rules for the awards!

1. Link back and thank the person who gave it to you.

2. Share 7 things about yourself.

3. Award 5 stylish blogs you read.

4. Contact them and tell them about their award!

Here are 7 facts about myself!

1. I drink a coke every morning, immediately upon waking up

2. I married a man with 3 children

3. I look 18 but I"m almost 30 (NOBODY ever believes I'm not in high school. It gets old and I dont like it)

4. I could not survive without meal planning. Otherwise, there's nothing to eat! Gotta have a plan people!

5. I have been to Multiple countries on mission trips; Russia (for 6 weeks), Romania (6 times),China, Uganda, Hungary, Switzerland, Netherlands, The Amazon of Brazil

6. I am a highly educated stay at home mom (Went to a Bible College; bachelors and 2 minors. Went on to get my Masters)

7. I love DSW shoes

Awards go to: (For this, I picked people through twitter that I follow; go follow them on Twitter, and check out their blogs!)

1. Mommy Hates Cooking

2.Ordinary Mom

3.The Lazy Christian

4.Mom of Three of More

5. The How to Mommy

Southwestern Enchilada Casserole

What you'll need:

1 lb. ground beef

1/2 chopped onion

1 can tomato sauce

1 can black beans

1 can corn (undrained)

1 pkg taco chedder cheese

1 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

1/2 can original rotel

corn torillas

What to do:

Brown the beef and onion in a large skillet; drain and return to pan. Add the tomato sauce, black beans, corn, green chilies, and rotel (I blend mine). Mix well. Add cumin, garlic, and oregano. Bring the mixture to a boil, then simmer on low for about 5 minutes.

Spray a 9x13 pan with cooking spray, and layer corn torillas on the bottom in torn pieces. Poor half of the meat mixture on top of tortillas, cover with cheese; then repeat layers (tortillas, beef mixture, and cheese).

Bake at 350 for 30 minutes.

This post is linked to Tasty Tuesday and Whats Cooking Wednesday

Creamy Linguine pasta with Kale

Need a cooking ingredient challenge? Head over to Sweet Life as Wife, and join her recipe challenge! This time we had to cook with kale, and I've been racking my brain to figure out what to do with it! Here's what I came up with! *For those of you that are new to my blog; be sure to check my family/mommyhood; link found to the right. I just wrote a new post; Top 10 Summer essentials!

Creamy Linguine Pasta with Kale

What you need for the pasta: 12 ounces linguine ½ cup onion ½ ts. Garlic 1 ¼ cups milk 1 pk. Cream cheese (cubed) 2 Tb. Butter ½ ts. Salt ¼ ts. Pepper 1 bunch Kale F irst, get your pot of water boiling and get the linquine going! Then, wash and rinse kale with cold water. On a cutting board, trim stems and center ribs (just leaving leaves). Add Kale to food procesoor and chop that baby up! There's no way my kids would ever attempt this, if it wasn't minced. Yes, I'm attempted to "hide" the kale in the pasta. You do what ya gotta do! Heat oil (enough to cover bottom of skillet) in a small/medium skillet. Add kale and stir to coat. Add 1 Tbl garlic salt and 1 Tbl sea salt (because EVERYTHING is better with garlic and salt!). Cook until softened and leaves begin to change color. Set aside. Meanwhile in a large skillet, add the onions and garlic. Cook until tender (a few minutes), then add milk, cream cheese, butter, salt, and pepper; stir until smooth. Add to drained pasta, add kale; heat through. Top pasta with some parmesan cheese and serve.

Linked to Tasty Tuesday

Fluffy poundcake with a powdered sugar glaze

This is pound cake is my husband's grandma's recipe, (did you get that?!), and it sure is good! I LOVE the fluffy batter!

Poundcake with a powdered sugar glaze

What to get:
1 1/2 cups Sugar
1 cup Crisco
5 eggs
1 1/2 cup flour
2 tsp. vanilla
1/4 tsp. salt

What to do:
Cream sugar and crisco together. Add eggs, one at a time, then vanilla. Add the flour and ¼ and Salt. Mix until well combined and fluffy!

Flour (not with cooking spray, with flour) a bundt pan, and pour. Bake at 300 for 60 minutes.

Powdered sugar glaze

Mix 2 cups powdered sugar, 1/2 teaspoon vanilla, and
2 tablespoons milk. You may need to add more milk, a bit at a time, until it is thin enough to drizzle over a cake.

Allow the cake to completely cool, the drizzle the glaze over the cake. It gets a bit messy, so I just wipe up with a paper towl when I'm done. Allow glaze to completely cool; 1-2 hours.




YUMO!

This post is linked to Tasty Tuesday and Tempt my Tummy

Peppered bacon wrapped lemon pepper chicken

This chicken is super easy and has great flavor. Great if you're looking for something different to do to chicken!

Peppered bacon wrapped lemon pepper chicken

What you'll need:

4-6 boneless chicken breasts
1 bottle lemon pepper marinade
1 pkg peppered smoke hickory bacon
(Yup thats it!)

What to do:
Rinse chicken breasts; pat dry and tenderize. Sprinkle with some sea salt and garlic salt. Wrap each chicken breast with one piece of bacon, securing with toothpicks. Place in large container or use a casserole pan, and cover with marinade; reserving some for basting. Refrigerate at least 4 hours.

Grill until cooked through! Thats it!

This post is linked to Tempt my Tummy, and Tasty Tuesday

Chili




Need some good soup recipes?! It's soupapalooza over at TidyMom and DineandDish, so hop on over and check out all the soups! Include “Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Okay, so I"m sure we all have a Chili recipe right?! BUT, if you don't and you're looking for a new one, give mine a try! My husband loves it and we've both "tweeked" it to our liking.

Chili

What you'll need:

2 lbs. ground sirloin
1 onion, finely chopped
1 garlic clove, minced
1 can tomato sauce 

1 cup tomato soup
1 cup water
3 Tbs. chili powder
1 Tbs. salt
1 Tbs. paprika
1/2 tsp. freshly ground pepper
1/4 tsp. cumin
1/4 tsp. cayenne 

1/4 cup masa flour mixed with about 1/2 cup water (this is a mexican flour)
1 can chili with no beans

What to do:

Saute meat in large saucepan. Add onion and garlic and cook until onion is soft. Stir in remaining ingredients (except flour and water mixture), cover and simmer 1 hour. Remove lid and simmer until excess moisture evaporates (don't let it get too dry). Add flour and cook until thickened, 5 to 10 minutes.



We love serving our chili with fritos and some cheese :)

Red Velvet Toffee Trifle

Red Velvet Toffee Trifle

What to get:

1 box red velvet cake
6 heath bars
1 tsp.vanilla
16 oz cool whip
1/4 cup milk
a few drizzles (1/8 cup) heavy whipping cream
4oz cream cheese (softened)
1 stick butter (softened)
1 1/2 cup powdered sugar

What to do:

Make cake according to box, and allow to completely cool. Meanwhile, cream together cream cheese, butter, powdered sugar, and whipping cream; add vanilla. When all thoroughly mixed, add milk. Fold in about 12 ounces of cool whip (I leave a few globs left in the 16oz tub), and stir until all mixed together.

Put heath bars in a gallon zip block bag and pound with meat mallet until broken into crumbs!

Break red velvet cake into chunks and layer some cake at the bottom of a trifle bowl (or other large glass bowl). Pour half of the creamed mixture on top of the cake, then sprinkle with half of the broken toffee. Repeat the layers. Place in fridge for at least 4 hours then serve!

Im not great at taking food pictures; especially when I just use my iphone :)


I'm also linked to:tasty tuesday and tempt my tummy

Chicken Alfredo Biscuit Casserole

Source here

Sorry; no picture of the actual meal! I'm not good at taking pictures while I"m cooking! I just don't think about it. But doesnt it make you feel better to see a picture?! That's not EXACTLY what it looks like, but hey, I thought there didnt to be some kind of picture here. I will try better to take my own pictures! ha

Chicken Alfredo Biscuit Casserole

What you'll need:

1 Tbl butter

1 Tbl melted butter

1/2 cup minced onions

1 Jar Alfredo pasta sauce

1 can cream of chicken

1/4 cup heavy whipping cream

2 cups chopped cooked chicken

1/4 tsp. basil

1 Tbl garlic salt

1 can buttermilk biscuits

pasta- I use ziti or other tubular pasta

some Italian breadcrumbs/panko

What to do:

*Heat your oven to 375, and spray a square baking dish with cooking spray.

*Boil and cook your noodles. Meanwhile, melt 1 Tbl butter in a large/deep skillet or pot, and cook your onion.

*Add onion, Alfredo sauce, cream of chicken, and heavy whipping cream to strained pasta; heat thoroughly. Stir and mix in cubed chicken. Mix in seasoning.

*When all mixed together, pour in casserole pan.

*Open can of biscuits and break each biscuit into fourths. Top casserole with torn biscuit pieces; drizzle with melted butter, then sprinkle with Italian breadcrumbs. (sometimes I also sprinkle with garlic salt for an extra zing! Love me some garlic)

*** my family really likes the pasta with the biscuits, so I make another can and bake them separately, and add more baked biscuit pieces when Im serving the pasta.

This post is linked to Tasty Tuesday and Tempt my tummy

Mega Garlic Spaghetti with gouda sausage

I'm pretty sure I've posted this before, but I've had a few requests for the recipe. Its super easy, simple, and good. There's nothing fancy dancy about it, but its yummy.

Mega Garlic Spaghetti with Gouda Sausage

1. Get your water boiling for the spaghetti. Add 1 chicken bouillion cube and same dashes of galic salt

2. Brown 1 package of Apple Gouda Chicken Sausage (or another flavor you like. Sams has some great sausage)

2. Brown 1/2 an onion and 1 TBL garlic minced

3. Add 1 stick of butter to drained spaghetti. Once melted, add onion and garlic.

4. Get out your garlic salt and go to town. I dont measure this part (sorry!). Start with 1 TBL and go from there. I just pour it in and taste as I go. The more the better
5. Top with sausage and parmesan cheese

Super easy pasta meal! Everyone enjoys it, and its a good switch up from regular spaghetti sometimes!

BBQ Chicken Soup

I know I haven't blogged in forever. My 8 month old keeps getting sick and when he's sleeping, I catch up on laundry and CSI! I tried a new soup tonight and its my new favorite! 4 out of 5 of my family liked it, and that makes it a good dinner! I cannot take credit though! They recipe is from
Picky Palate!

BBQ Chicken Soup

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped

1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve.

We crush tositos chips in our bowls and top with cheese! YUM

This post is linked to Tasty Tuesday and Tempt my Tummy