White Cheese and Chicken Lasagna (Tasty Kitchen)

White Cheese and Chicken Lasagna

Source: Tasty Kitchen.

Paige's Recipe Notes: Skip the mozzarella cheese and just put sauce. Or sub cauliflower mash for the mozzarella. Zucchini would be good in this too.

Ingredients

• 9 whole Lasagna Noodles (not Oven-ready)
• ½ cups Butter
• 1 whole Onion, Chopped
• 1 clove Garlic, Minced
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 2 cups Chicken Broth
• 1-½ cup Milk
• 4 cups Shredded Mozzarella Cheese, Divided
• 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
• 1 teaspoon Each, Dried Basil And Oregano
• ½ teaspoons Ground Pepper
• 2 cups Ricotta Cheese
• 2 cups Cooked, Cubed Chicken
• 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
• 1 Tablespoon Chopped Fresh Parsley

Instructions

1. Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.
3. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.
4. Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.
5. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).
6. Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

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Banana Bread (Betty Crocker)

Banana Bread

Source: Betty Crocker.

Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened 
• 2 eggs
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk 
• 1 teaspoon vanilla 
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped nuts, if desired

Instructions

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Wild Apple Crunch (Dr. Fuhrman)

Wild Apple Crunch

Source: Dr. Fuhrman.

Ingredients

• 6 apples, peeled and sliced
• 3/4 cup chopped walnuts
• 8 dates, pitted, chopped
• 1 cup dried currants or raisins
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• juice of 1 orange

Instructions

1. Preheat oven to 375 F.
2. Combine all ingredients except the orange juice. Place in an 8 x 8 inch baking pan and drizzle the orange juice on top. 
3. Cover and bake for about one hour until all ingredients are soft, stirring occasionally. 

Note: You can also simmer this in a covered pot for 30 minutes on top of the stove, stirring occasionally. 

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Lemon Cream Cheese Pound Cake

Lemon Cream Cheese Pound Cake

Source: Two in the Kitchen.

Paige's Recipe Notes: Very, very good. No glaze.

Lemon Velvet Cream Cheese Bundt Cake

Ingredients

• 2 1/4 c. flour
• 1 1/2 t. baking soda
• 1/4 t. salt
• 1 c. buttermilk
• 2 large eggs
• 1 t. vanilla
• 12 TBLS butter, softened
• 1 1/2 c. sugar
• zest of 1 lemon
• 3 TBLS lemon juice
cream cheese filling
• 8 oz. cream cheese, softened
• 1/4 c. sugar
• 1 egg
• 1 1/2 t. lemon juice
Glaze
• 2 oz. cream cheese, softened
• 1 t. lemon zest
• 1 TBLS lemon juice
• 3/4 c. powdered sugar
• 2-3 TBLS milk until the glaze is pourable.

Instructions

1. In a medium mixing bowl, mix all filling ingredients until well blended. Set aside.
2. Preheat the oven to 325 degrees and spray a large bundt pan with baking spray. Set aside.
3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the buttermilk,eggs, and vanilla. Set aside.
5. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the zest and lemon juice and mix until blended.
6. Mix in the flour mixture alternatively with the buttermilk mixture in a couple of additions, starting and ending with the flour mixture, and scraping down the bowl after each addition.
7. Pour the batter into the prepared pan. Spread the cream cheese filling evenly over the top. The filling will sink into the batter as it bakes.
8. Bake for approximately 50-55 minutes, or until the cake is no longer jiggly when moved and the top is beginning to brown and if a toothpick is inserted, the crumbs sticking should be "cake like" and not 'batter like".
9. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
Prepare the glaze
10. In a medium mixing bowl, mix all glaze ingredients until the mixture is pourable.
11. Drizzle over the top of the fully cooled cake with a spoon.

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