Lasagna

I know everyone has a lasagna recipe but I thought I would post mine anyway. Now that I am getting pics of everything, I may make this into a recipe book at some point and I want it in there.

1 lb ground beef browned
1 small onion diced
1/2 clove garlic minced
1 Tbsp parsley flakes
1 tsp basil
1 tsp oregano
3/4 tsp salt
2 cans diced tomatoes
1 large can tomato sauce

Simmer all the above together

1 lb mozzaralla cheese
1 pint cottage cheese
1 can cream of chicken soup

I used to cool and drain 1 pkg Lasagna noodles but now I use the no cook noodles and they taste the same. In a 9 x 13 pan alternate in layers beginning with noodles, meat sauce, cottage cheese, mozzarella cheese.
1 lb mozzarella cheese grated
cottage cheese

On the last layer I don't put cottage cheese and I add the cream of chicken soup to the meat sauce. The add the cheese on top of that, Bake at 350 degrees for 30 minutes.

Scootcheroos

Scootcheroos

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1/2 bag milk chocolate chips
1/2 bag butterscotch chips

Combine corn syrup and sugar and dissolve. Bring to a boil. Once it has boiled and dissolved take off stove and add peanut butter and rice krispies. Stir well. Pour into greased 9 x13 pan. Melt chips in microwave and stir together. Spread on top of rice krispies . Let chocolate harden.

Baked Potato Soup!

Baked Potato Soup

2 Tbsp dried onion
3 Tbsp butter
1/2 cup flour
5 cups chicken broth
3 baked potatoes chopped
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
2 cups half n' half or milk

Saute' onion in butter. Stir in flour. Add broth and stir until flour lumps are gone. Add cooked potatoes. Add basil, salt, pepper, and garlic salt. Stir in half and half.

Garnish with green onions, bacon bits, shredded cheddar cheese, and sour cream.

Yummiest Raspberry Sour Cream Ice Cream

This is one of my all time favorite homemade ice creams. It is so smooth, and I love raspberries. I made this for myself on Mother's Day because I felt like I deserved it.

Raspberry Sour Cream Ice Cream

2 10 ounce frozen raspberries ( I blend mine in the blender)
3 1/2 cups sugar
5 tsp vanilla
1 5 1/3 oz evaporated milk
1 cup sour cream
6 eggs beaten
1 quart heavy cream

Mix together and add to ice cream machine. Enjoy!

Mexican Hot Chocolate Cupcakes!

This cupcake is so good I'm actually singing to it in my head! Oh my cupcake, oh my cupcake....to the tune of Oh My Darling Clementine. lol!



Don't make these because they are vegan (they are but you'd never know!!!) or healthier (they are but you'd never know!!!)...only because they might be the best cupcakes you've ever had!

1 cup coconut milk
1 T ground flaxseed
3/4 cup all-purpose flour
2 T corn flour
1/4 cup almond meal
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
pinch ground cayenne pepper
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
1 tsp. almond extract

For topping:
1/2 cup powdered sugar
2 T cocoa powder
1/2 tsp. cinnamon

Preheat oven to 350 & line muffin pan w/ cupcake liners.
Whisk together coconut milk & flaxseed, and allow to sit 10 minutes.
In another bowl, sift together flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.
Whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. Gently add wet ingredients to dry. Fill liners 3/4.
Bake 22-25 minutes. Sift powdered sugar onto cooled cakes, then cocoa in the middle, then cinnamon.

-recipe from Vegan Cupcakes Take Over the World

note: you can make your own almond meal in 5 minutes! Much cheaper than buying it. 1/2 cup raw whole almonds in coffee grinder. Pulse until pretty finely ground but not too much or it'll turn into almond butter! Sift out. Place remainder back into grinder and pulse again. Repeat until it's all sifted. Easy!!!

Chili & Cornbread for a Cold Spring Day

Thanks so much for inviting me, Julie! I'm happy to share some of my favorite vegetarian recipes. There are so many, from black bean pineapple enchiladas to pad thai, I don't know where to begin! So I guess I'll start with my most current favorite.

First some background. I've been vegetarian for 15 years, but a part-time veg since birth. After some recent researching, I've slowly been breaking out into a full time vegan! Never thought I could ever accomplish this because I am such a food LOVER, and I thought being vegan meant slowly starving and enjoying nothing. I was so wrong! There is so much delicious & exciting food out there, in fact, I am starting to think vegan cuisine is even better! So, I will be posting some vegan recipes along with the vegetarian ones.

I think, to incorporate some vegetarian recipes into your diet, like Julie is doing, is so awesome!

So, onto last night's dinner & our current favorite dish. I usually only eat chili in the fall, because it's part of the joy of autumn and I like to savor that. But then I saw this recipe and just had to try it right away! And it's been so cold, chili sounded perfect. You may want to save this one for the fall, and from this point on, I will post more seasonal recipes. But I'm sure here in Utah there is one more cold, snowy or rainy day left this spring to enjoy a big bowl of wholesome, super yummy, chili & cornbread!

This recipe is vegan. Got it right here.

Tempeh Chili con Frijoles & Cornbread
To read the full recipe go to that link above. But I have a few notes to add.

tempeh: I know a lot of you are thinking, what the??? Ya gotta get it at a health food store, pretty sure. I found it at Good Earth in AF. But don't be scared, it's just grains! Looks like tofu, kinda, but hearty & nutty. It crumbles up nicely for this recipe and I love the texture. But I think tofu could work fine as well, if it's all you can find.

I found the reviews below the post very helpful.

We only used 2 T chili powder because it's all we had left. This made it perfectly mild for the kids, though we'd prefer it spicier. I'd probably add a jalapeno. But if you don't like spice, the 2 T is perfect!

For those who don't have beer on hand, go raid your naughty neighbor's fridge or something! ;) We did not use a very dark beer, but medium ale, so I don't think dark is absolutely necessary. I do think quality is what really matters, and the darker the richer. But don't worry, the chili doesn't taste like beer! It just adds a magical touch that will be your own dirty little secret when your friends & family rave about the super fine taste! :)

Definitely top it with the avocado and cilantro. It was sooooooo good!!! Also, tortilla chips would be even yummier!

This chili seriously ROCKS!

Lastly, there is a link to the cornbread recipe there. It was moist, easy, and delicious!!! If you want sweetness maybe try a little honey or agave nectar, but I loved it as is!

Oh, and sorry no pictures! I'll try to have some next time...I was enjoying my chili too much to fetch the camera. :)

Happy Eating!

Introducing Deann

Hey guys, I am having my cousin Deann post on this blog too. She is an excellent cook and is also a vegetarian so we will be getting some other options. I am excited because we try to eat 1-2 meals a week without meat. Thanks Deann.