Spinach Lasagna Rolls

• Lasagna Rolls
• Tomato Sauce:
• 1 tablespoon olive oil
• 1 medium onion, diced
• 28 ounce can of crushed tomatoes
• 3 garlic cloves, minced
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• salt and pepper, to taste
• Filling: 
• 10 ounce package of frozen spinach, thawed
• 15 ounces ricotta cheese
• 2 and ½ cups mozzarella cheese, shredded
• ⅔ cup parmesan cheese, shredded
• 1 large egg
• Noodles:
• 12 lasagna noodles

1. Tomato Sauce: 
2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
4. Filling: 
5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photo below.
7. Assemble: 
8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

Banana Pudding poke cake

• Cooking spray, for pan
• Flour, for pan
• 1 box yellow cake mix, follow ingredients called for on box
• 2 boxes vanilla pudding mix
• 3 c. milk
• 2 c. heavy cream
• 1/4 cup of sugar
• 1 tsp. vanilla extract
• 3 bananas, thinly sliced
• 20 vanilla Wafers, 4 crushed(the same ones you would use to make banana pudding)

DIRECTIONS

1. Preheat oven to 350º and grease and flour a 9-x-13" cake pan. Prepare yellow cake mix according to box instructions. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool 20 minutes.
2. Meanwhile, prepare pudding: In a small bowl, whisk together pudding packets and milk until thick. Set aside. (follow directions on package)
3. In another large bowl, beat cream, sugar, and vanilla until stiff peaks form. place in fridge until ready to use.
4. when the case has cooled completely.
5. Use the bottom of a wooden spoon or a straw and , poke holes all over the cake. then Spread the pudding mixture on top and top with a layer of banana slices. Spread whipped cream on top and sprinkle all over with crushed and whole  Wafers and bananas..
6. Slice and serve. keep refrigerated and covered. top by spraying with cool whip and add a cookie

Neck Bones W/ Potatoes

INGREDIENTS

• 3 lbs. of pork neck bones you can also use beef neckbones but cook one hour longer
• 1 onion cut up
• 3 lbs. peeled quartered potatoes
• seasoned salt to taste
• pepper to taste
• 1 ts garlic powder
• 1 ts onion powder
• 8 cups of water
• 4 stalks of celery

INSTRUCTIONS

1. Put all ingredients except potatoes into a  stock pot. Cook over medium flame about 2½ hours. Add 3 lbs. of quartered potatoes. Cook another 30 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!

Northern Beans

• 
  
• 1 lb package dried northern beans,
• 1 smoked ham hock or Turkey wings or meat of your choice
• 2 teaspoons onion powder
• 2 teaspoons chili powder 
• 2 teaspoons paprika 
• 2 teaspoons garlic powder 
• 2 teaspoons cumin
• 2 teaspoons seasoning salt 
• 6 to 8 cups water
• 1 teaspoon black pepper 
• 1 diced onion

Rinse and sort the beans for any pebbles. Add the the rinsed beans, all of the seasonings, diced onion and ham hock to the  pot. Add water. Cover and bring to a boil then reduce heat and cook on low about 2 1/2 hours, until beans are tender., shred hocks and pull off the meat. Add meat to the  pot and mix.discard fat
 Serve with cornbread. (If the water boils out ) add more and adjust seasonings.

Egg Wraps

Eggs- just 2 if you are making this for one person in a weight loss situation

Optional fillings: turkey, avocado, cheese, hummus,

Optional seasonings: salt, pepper, I like to use hummus and turkey

1. Heat a small skillet over medium heat. Grease with butter or oil.
2. In a bowl, crack one egg and mix well with a fork.
3. Pour into a hot pan and tilt pan to spread egg into a large circle on the bottom of the pan

1. Let cook 30 seconds. (Sprinkle with seasonings if desired)
2. Carefully flip with a large spatula and let cook another 30 seconds.
3. Remove from pan and repeat with as many eggs as desired.
4. Let egg wraps cool slightly (or fully), top as desired with fillings, roll and serve warm or cold.

Cinnamon Roll Cake

cake

1. 1 1/2 cups flour
2. 1/2 cup granulated sugar
3. 2 tsp baking powder
4. 1/4 tsp salt
5. 3/4 cup milk
6. 1 egg
7. 1 tsp vanilla
8. 1/4 cup butter, melted

Cinnamon Swirl

1. 1/2 cup butter, softened
2. 1/2 cup brown sugar
3. 1 Tbsp flour
4. 1 Tbsp cinnamon

Cream Cheese Frosting

1. 1 cup powdered sugar
2. 2 Tbsp butter, softened
3. 4 oz cream cheese, softened
4. 1 Tbsp milk
5. 1/2 tsp vanilla

Instructions

1. Preheat oven to 350 degrees F. Grease an 9x9'' baking dish.
2. In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an eve layer.
3. Make the cinnamon swirl topping by creaming all ingredients together until smooth.
4. Drop spoonfuls of the mixture evenly over the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
5. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Drizzle frosting over warm cake. Serve warm.
6. For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, slightly thin frosting. Drizzle frosting over the cake with a spoon (or use a squirt bottle like I did--j

Cream cheese frosting

PERFECT FOR CUPCAKES AND CAKES

WHAT YOU WILL NEED

(16oz) cream cheese, room temperature

1 1/2 c

powdered sugar

1 tsp

vanilla extract (i use pure not imitation)

1 c

heavy whipping cream 

HOW TO MAKE IT

1Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Macaroni Salad

• 1½ cups Macaroni, Salad Macaroni or Other Small Pasta
• ⅓ cup Celery, chopped
• ⅓ cup Onion, chopped or  1-2 teaspoon of onion powder
• ⅓ cup Dill Pickle, chopped
• ¾ cup Mayonnaise or Vegan Mayonnaise
• 1 tablespoon Vinegar or Dill Pickle Juice
• 2 tablespoons Mustard, we use yellow
• ¼ teaspoon Salt or to Taste
• ¼ teaspoon Pepper
• ¼ teaspoon Dried Chives
• ¼ teaspoon Dried Dill Weed
• ¼ teaspoon Dried Parsley

1. Cook pasta according to directions, drain and set aside.
2. Chop the celery, onion and pickles. Mix with the cooked pasta.
3. In a medium bowl, mix together the mayonnaise, mustard, vinegar or dill pickle juice, salt, pepper, chives, parsley, and dill weed.
4. Mix the dressing with the pasta and vegetables until well combined.
5. Refrigerate until ready to serve

shredded pork burritos

Ingredients
4 cups prepared pulled cooked pork
2 cups barbecue sauce, preferably home made
2 cups yellow rice or 2 cups Spanish rice, prepared to package directions
4 burrito-size flour tortillas
1 cup shredded cheddar cheese
cooking spray

Directions
Preheat oven to 340°F.
coat oven save baking dish with cooking spray.
mix pork and barbecue sauce together, reserving 1/4 cup.
Please tortillas in oven on middle rack for 3 minutes.
Lay tortilla on flat surface.
Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
Roll tortilla around ingredients and place in baking dish.
Repeat with other 3 burritos.
Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.

LEMON PIE SUPREME

Makes 1 Pie

Frozen deep-dish pie shell

Lemon Filling:
1 1/4 cups sugar, divided
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons grated lemon peel
4 to 5 drops yellow food coloring, optional
1/2 cup lemon juice

Cream Cheese Filling:
2 packages (one 8 oz., one 3 oz.) cream cheese, softened
3/4 cup confectioners' sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice


For pastry shell:  Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

For lemon filling, combine 3/4 cup sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add the remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice. Cool to room temperature, about 1 hour.

For cream cheese filling, beat the cream cheese and sugar in a large bowl until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into pie shell; top with lemon filling. Refrigerate overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator.

Loaded potato soup

INGREDIENTS:

• 4 slices bacon, diced
• 5 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 1/2 cups milk, or more, as needed
• 6 russet potatoes, peeled and cubed
• 2 green onions, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
•  salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

1. Melt butter in a large pot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
2. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
3. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Italian Sausage Orzo Soup

Ingredients

• 1 pound hot Italian sausage or regular
• 2 cloves garlic minced
• 1 small yellow onion diced
• 3 14 ounces EACH cans beef broth
• 1 14.5 ounces can Italian-style diced tomatoes
• 1 14.5 ounces can fire-roasted diced tomatoes
• 1 cup (~2) carrots sliced
• 3/4 cup (~2) stalks of celery sliced
• 2 cups (~1) small red potatoes diced
• 1 green bell pepper chopped
• 1 teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 1/2 - 1 tablespoon full dried basil
• 3/4 cup Orzo pasta uncooked
• 2 cups packed fresh spinach
• Parmesan Cheese freshly grated

Instructions

1. In a large stockpot or Dutch oven, add in the Italian sausage, minced garlic, and diced yellow onion.
2. Crumble the sausage as you brown it.
3. Once the sausage is cooked through and onion is tender, add in the broth, both cans of tomatoes (UNDRAINED), sliced carrots, sliced celery, diced red potatoes (cut pretty small), and chopped bell pepper.
4. Add in the seasonings: Italian seasoning, oregano, and basil (to taste). I add in salt and pepper to taste here. (Depending on the saltiness of the broth, you might want to completely omit salt).
5. Bring to a boil and then reduce the heat. Cover the pot and simmer for 20-25 minutes, OR until all the veggies are crisp tender.
6. Meanwhile, in a separate pan, follow package directions to cook the Orzo to al dente. Drain and rinse in cool water.
7. Remove the soup from the heat and stir in the cooked and drained orzo. Then, stir in the spinach gently.

Slow Cooker Broccoli Cheese Soup

Cook Time: 3 hours

 About 6 servings

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets*
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
• 2 oz parmesan cheese, freshly & finely shredded

Directions

• Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
• Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
• *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.