Lasagna Soup

2 tsp. olive oil

1 lb. sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes (these add heat, so I add 1/4 tsp., taste it, and you can add more if you want later)

2 Tbs. tomato paste

1 (28 oz) can crushed tomatoes

6 c. chicken broth

8 oz. fusilli pasta (spiral looking)

1 tsp. basil

8 oz. ricotta cheese

1/2 c. grated parmesan

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking into small pieces, until the sausage is no longer pink, 5-7 minutes. Drain any excess fat. Add the onions and saute until softened, 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, 5 minutes. Add the tomatoes with their juice and the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite (follow the time on the pasta package). Stir in the basil.

In a small bowl, combine the ricotta, parmesan, salt and pepper. To serve, place about 1 Tbs. of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.

Serves 8-10

from familyfun

Buttermilk Syrup

1/2 c. unsalted butter

1 c. sugar

1/2 c. buttermilk (make your own*)

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

In a medium sized saucepan (make sure it isn't too small, the syrup expands when you ad the baking soda) combine butter, sugar, and buttermilk. Bring to a boil, stirring constantly. Remove from heat and mix in vanilla, baking soda, and salt. For a thicker syrup, before removing from heat, continue to boil until you get the desired consistency. Serve and enjoy!

*make your own buttermilk: place 1/2 Tbs lemon juice in measuring cup and then fill to 1/2 c. mark with milk

from prettylilposies.blogspot.com

Hamburger Soup

I actually never measure when I make this, I just throw it all together!

6 c. water

2 beef bouillon

6 potatoes, cubed (I don't use this much, only 2-3 medium potatoes)

4 carrots, diced

2 celery stalks, diced

1/4 head cabbage, shredded (I like to use purple)

1 Tbs. salt

1/2 tsp. pepper

Cook until tender

Brown 1 lb hamburger (I use 1/2 lb) with onion until done. Drain and add to vegetables.

Add:

1 can tomato soup

1 can pork and beans

1 c. peas

Cook until peas are done.

from: Carol Lee Johnson

Chocolate Chip Cookie Dough Cheesecake

*Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

Crust:
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)

Filling:
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)

Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Garnish:
1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling

For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.

Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

From MelsKitchenCafe.com

French Toast Casserole

1 1/2 (3/4 c.) sticks butter

1 1/2 c. brown sugar

1 1/2 tsp. cinnamon

1 loaf (1 lb) bread

6 eggs

2 c. milk

maple syrup

Melt butter, add brown sugar and cinnamon. Spread over the bottom of a 9x13 inch dish.

Layer the bread in dish, cutting to fill in all the spaces. (I do 3 layers of bread)

Beat eggs and add milk. Pour over top of bread. Cover and refrigerate over night. Bake at 350 degrees for 30-45 minutes (depending on how soggy you like it). Drizzle maple syrup on top and run under broiler until brown and bubbly. *I like to use buttermilk syrup instead of maple so it isn't so sweet.

Fruit Pizza

1/2 c. butter

3/4 c. sugar

1 egg

1 1/4 c. flour

1 tsp. cream of tarter

1/2 tsp. baking soda

1/4 tsp. salt

1 8-oz. pkg. cream cheese

1/2 c. sugar

2 tsp. vanilla

Fruit: (use whatever you like!)

banana

kiwi

strawberry

mandarin orange

blueberries

Preheat oven to 350 degrees. In a large bowl cream butter and 3/4 c. sugar until smooth. Mix in egg. Combine flour, cream of tarter, baking soda, and salt. Stir into creamed mixture until blended. Press dough into an ungreased pizza pan. Bake for 8-10 minutes or until lightly browned. Let cool.

In large bowl beat cream cheese, 1/2 c. sugar, and vanilla. Spread on cooled crust. Arrange desired fruit on top.

Meat Loaf

1 1/2 lbs. ground beef

1 pkg. crackers crushed (Ritz or Saltine style)

1 1/2 tsp. salt

1/4 tsp. pepper

1 egg beaten

3/4 c. milk (canned or regular)

Mix and press into pan.

Make sauce and pour on top.

Sauce:

2/3 c. ketchup

1/4 c. brown sugar

Bake at 350 degrees for 1 hour.

From Mickelsen's

Turkey-Biscuit Pot Pie

*The original recipe is from Betty Crocker, but I made a few minor changes (listed below).

2 1/2 c. carrots, cut into bite sized pieces

1 c. fresh broccoli, cut into bite sized pieces

1 c. fresh cauliflower, cut into bite sized pieces

(You could substitute the veggies with whatever your family likes... peas, potatoes, beans, squash)

3 Tbs. butter or margarine

1/2 c. chopped onion

3 Tbs. flour

2 c. chicken broth

1/2 tsp. sage

2 c. cubed cooked turkey (you could substitute chicken)

Biscuits:

1 c. Bisquick

1/2 c. milk

1/2 c. shredded cheddar cheese

In 2 qt. saucepan, heat 1 cup water to boiling. Add carrots, broccoli, and cauliflower; cook about 4 minutes or until they are crisp-tender. Drain.

Meanwhile, in a 3 qt. saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with a whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli, cauliflower, and turkey into sauce. Spoon mixture into 2 qt. casserole dish.

Combine biscuit ingredients, stir until just blended. Spoon batter around the top of the turkey mixture.

Bake at 400 degrees for 25-30 minutes or until biscuits are golden brown.

Caramel Apples

1/2 c. butter

2 c. brown sugar

1 c. light corn syrup

1 can sweetened condensed milk
1 tsp. vanilla

10 good apples (something firm and tart- fortune, jonagold)

sticks

white chocolate chips (about 20 oz)

cinnamon-sugar

Blend butter, sugar, corn syrup in 1-2 qt saucepan over medium heat, once the butter is melted, add the milk. Boil to 240 degrees (if you don't have a thermometer, it is almost to hardball). Remove from heat and stir in vanilla. Let cool until warm.

Wash apples in hot water, removing any wax. Dip apples in warm caramel, allowing excess to drip off and place on greased parchment paper. Put in fridge to cool.

Melt chocolate, dip caramel apples in chocolate, removing excess, and sprinkle with cinnamon-sugar. Allow chocolate to harden (place in the fridge if you need too). Slice to serve.

You could also drizzle with milk chocolate, dip in nuts or sprinkles...use your imagination!  Pretzels are a favorite at our house.