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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Oatmeal Creme Pies (Little Debbie Copycat)

Oatmeal Creme Pies (Little Debbie Copycat)

Source: Cooking with K.

Ingredients: Cookies

1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla
1 and 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
3 cups quick cook oatmeal
1/2 to 1 cup raisins (optional)

Ingredients: Marshmallow Creme

2 (7 oz.) jar marshmallow fluff
1 cup butter, softened
3 to 4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions: Cookies

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.

In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.

Add egg, molasses and vanilla, cream until well incorporated.

In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.

Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.

Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.

Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.

Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.

Directions: Marshmallow Creme

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.

Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.

Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Potato Pancakes, Oatmeal Pancakes (Maria Recipes)

Potato Pancakes

Ingredients

• 2 eggs
• 1 slice raw onion
• 1 tsp salt
• 2 cups diced raw potato
• 1/4 cup flour
• few sprigs of parsley

Instructions

1. With the blender at a low speed, combine the 2 eggs, 1 slice of raw onion, 1 tsp salt,  a few sprigs of parsley, and 1 cup of raw diced potato. 
2. Turn the blender to its highest speed and add 1/4 cup flour, followed by 1 cup of diced raw potato. Be careful not to overblend. 
3. Because there's no shortening, you'll want to bake these pancakes on a lightly greased griddle. 

Basic Pancakes

Yields: About 1 dozen 5-inch pancakes. 

Ingredients

• 1 1/2 cups sifted flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg, well beaten
• 1 1/4 cups milk, approximately
• 3 tablespoons shortening, melted and slightly cooled, or salad oil

Instructions

1. Sift together flour, baking powder and salt. 
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once. 

Variation: Dessert Pancakes. Sift three tablespoons sugar with dry ingredients and proceed as directed for basic pancakes.

Oatmeal Cakes

Ingredients

• 2 cups milk
• 1 1/2 cups uncooked rolled oats
• 1 cup flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 TBS brown sugar
• 2 eggs, beaten
• 4 TBS melted shortening

Instructions

1. Pour 2 cups milk over 1 1/2 cups uncooked rolled oats and let stand for a few minutes until the milk is absorbed. 
2. Meanwhile mix 1 cup flour, 2 1/2 tsp baking powder, 1 tsp salt, and 2 TBS brown sugar.
3. Add 2 beaten eggs to the oat mixture, stir and add the dry ingredients. Mix only until uniform and add 4 TBS melted shortening. Stir just until uniform each time before pouring on griddle. 

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Noodle Bowls (Better Homes and Gardens)

Sesame Dan Dan Noodle Bowl

Ingredients

• 8 oz. dried round Chinese egg noodles or spaghetti
• 2 Tbsp. soy sauce
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil
• 1 tsp. sriracha sauce
• 2 cups reduced-sodium chicken broth
• 1 Tbsp. peanut or canola oil
• 8 oz. uncooked lean ground pork
• 1/3 cup finely chopped dill pickles*
• 2 cloves garlic, minced
• Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed Szechuan or whole black peppercorns

Instructions

1. Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat. 
2. In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles and garlic, cook about 2 minutes more or until pork is crispy. 
3. Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns. 

Makes: 6 servings.

Each serving: 311 cal, 16 g fat, 26 mg chol, 686 mg sodium, 27 g carb, 15 g pro.

* marks an ingredient that is not totally legible in the image, so beware and double check.

Shrimp Curry Noodle Bowl

Ingredients

• 2 Tbsp. peanut or canola oil
• 2 shallots, sliced
• 1 lime
• 3 cloves garlic, minced
• 2 tsp. grated fresh ginger
• 1 to 2 Tbsp. red curry paste
• 4 cups reduced-sodium chicken broth or vegetable broth
• 2 Tbsp. fish sauce
• 1 lb. fresh or frozen medium shrimp in shells, peeled and deveined
• 8 oz. rice vermicelli noodles
• 1 13 1/2-to-14-oz. can unsweetened coconut milk
• Fresh basil leaves and lime wedges

Instructions

1. Heat oil in Dutch oven over medium heat. Add shallots, cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce, and 2 cups water. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.
2. Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings. 

Each serving: 365 cal, 16 g fat, 106 mg chol, 1028 mg sodium, 36 g carb, 1 g fiber, 18 g pro. 

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