Lasagna surprise

Lasagna Surprise
3/4 cup chopped onion
2 cloves garlic, finely chopped
2 tablespoons oil
2 (26 ounce) jars prepared pasta sauce
1 (16 ounce) container ricotta cheese or cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 pound shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles, cooked
Preheat oven to 350 degrees. In large pan, cook onion and garlic in oil. Add prepared pasta sauce. Simmer for 15 minutes. In bowl, mix ricotta cheese, spinach, 1 cup Mozzarella cheese, Parmesan cheese and eggs. In a 15 by 9 inch baking dish, layer 2 cups sauce, one-half of noodles, one-half of remaining sauce, spinach mixture, one-half of remaining Mozzarella cheese, remaining noodles and remaining sauce. Cover; bake for 45 minutes, or until hot. Uncover; top with remaining Mozzarella cheese. Bake for 15 minutes more. Let stand for 15 minutes before serving.
Makes 6 to 8 servings.


Recipe of the day. Beefy spanish rice

Beefy Spanish Rice
1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove; minced
1 can (14 1/2 ounces) stewed tomatoes
1 1/2 cups water
1 cup uncooked long grain rice
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons tomato paste
In a large skillet, cook beef, onion, green pepper and garlic until the meat is browned; drain. Stir in tomatoes, water, rice, salt, chili powder, thyme, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until liquid is absorbed and rice is tender. Stir in tomato paste; heat through.
To add extra zest to this classic dish, stir in 1 teaspoon prepared mustard to the mixture before cooking.
Makes 4 servings.


Recipe of the day. Bacon cheese burger biscuit bombs

Bacon Cheeseburger Biscuit Bombs

  • Prep 25 min
  • Total50 min
  • Ingredients8
  • Servings, 8.

Get the best flavors of your favorite cheeseburgerbacon, steak-seasoned ground beef and American cheeseall stuffed in a flaky, buttery biscuit


8oz lean (at least 80%) ground beef

2teaspoons Montreal steak grill seasoning

1/2cup chopped cooked bacon (6 slices)

1 can, (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated Buttermilk biscuits Save $

4 slices (3/4 oz each) American cheese, cut in quarters

1tablespoon butter, melted

1teaspoon sesame seed

Ketchup, mustard and pickle slices, if desired

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.

· 2. In 10-inch skillet, cook beef and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.

· 3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.

· 4. Holding opened biscuit in hand; place about 1/4 cup of the beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.

· 5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients. Expert Tips

  • Be sure beef mixture is inside the split biscuit, and press firmly to seal all sides to keep all the cheesy goodness inside.
  • Replace American cheese with Swiss cheese for a different flavor twist!

Recipe of the day. Convenient slow cooker lasagna

Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.


Recipe of the day. Saucy hotdogs

Saucy Hot Dogs
1 pound all-beef hot dogs
1 (10 ounce) jar grape jelly
1/3 cup prepared mustard
1/4 cup red wine
1/4 teaspoon dry mustard
Cut hot dogs into 1/2 inch slices. Place in 5 quart slow cooker. Mix remaining ingredients together with the hot dogs in the cooker. Cover; cook on low for 2 hours. Serve in rolls or over cooked pasta.
Makes 8 servings.


Recipe of the day. Super sausage supper

Super Sausage Supper
1 (8 ounce) package hot sausage
1 (16 ounce) package frozen mixed vegetables
1 (10 3/4 ounce) can cream of broccoli cheese soup
Slice sausage and place in 3 quart slow cooker. Distribute frozen vegetables over the sausage. Spread undiluted soup on top of the vegetables. Cover; cook on low for 5 to 6 hours, or on high for 1 hour, or until meat is cooked and vegetables are tender.
This simple meal is quite thick and can be served on dinner plates rather than in soup bowls.
Makes 3 to 4 servings.

Recipe of the day. chicken manicotti

Chicken Manicotti
Yield: 4 servings

3/4 c tomato juice
1/4 teaspoon garlic powder
1/4 ts Salt
1 ds pepper
1/2 8 oz container of cottage cheese
2 whole large chicken breasts; skinned, boned & halved
2 oz mozzarella cheese
1 ea italian seasonings

About 1 1/4 hrs prior to serving in a 1 quart saucepan over medium heat
heat tomato juice, garlic, salt, pepper, & 1/2 teaspoon italian seasoning, bring to boil
reduce heat & simmer for 10 mins stirring occasionally.
On cutting board, with mallet or dull edge of french knife, pound chicken pieces to about 1/4 inch thickness, set aside.
In a small bowl combine cottage cheese & 1/8 tsp of italian seasoning.
Spoon cheese mixture on to centers of breasts, leaving 1/2 inch edge all around From a narrow end roll each, jelly roll fashion; secure with tooth picks.
In the bottom of 10 x 6 inch pan spoon 1/2 of tomato juice mixture
then arrange chicken seam side down,
spoon remaining tomato juice mixture over chicken rolls, top with mozzarella.
Bake at 350°F for 45 minutes or until chicken is tender.
To serve
remove tooth picks, spoon pan juices over chicken