Lasagna Casserole

This is an easy way to do lasagna - without the hassle of cooking noodles first and without lasagna noodles!

This is a very rich recipe but oh-so worth it if you only do it once in awhile! It also works well as a prepare-ahead meal that you stick in the freezer. Cover with foil and freeze for up to 2 weeks. Thaw and cook when you are ready!

I got this recipe after a friend made it for me when I had my second daughter. She brought it one night to help out and I loved it! It took me 6 years to finally get the recipe from her, but I'm glad I did. I've tweaked it a little for my own tastes, and you are welcome to do the same.

Comfort food at its finest!


Lasagna Casserole

1 pound ground beef
1/2 cup chopped onions
2 (8 oz) cans tomato sauce
1 tsp sugar
3/4 tsp salt
1/4 tsp powdered garlic, or 1 Tbls minced garlic (3-4 cloves)
1/4 tsp ground black pepper
1 cup cottage cheese
8 oz cream cheese
1/2 cup sour cream
1/3 cup chopped green onions
1/4 cup chopped green pepper
4 cups egg noodles, dry
1/2 cup shredded cheddar cheese or colby jack cheese

Brown ground beef and onions.
In a bowl, mix tomato sauce, sugar, salt, garlic and pepper.
In a separate bowl mix cottage cheese, cream cheese, sour cream, green onions and green pepper.
In a 9 x 13 casserole pan layer noodles, sauce, cream mixture, repeat.
Sprinkle shredded cheddar cheese on top.
Cover with foil.
Bake at 350 degrees for 30 min.

Artichoke Cups

Today I am posting an appetizer. Yes, this is something we do at Mi Amor Catering, but I'm sharing with you all because it is so yummy!

Of all the appetizers we do, this is one of my faves. I am more of a savory-snack type person rather than a sweet-snack person, and this hits the spot just right. I really can't stop eating these once I start!

The lemon rind gives a little zing, and the cheese is just a little salty. Perfection!

Artichoke Cups

Makes about 24.

Ingredients:

24 won ton wrappers (or egg roll wrappers, cut into smaller squares)
1 (14 oz) can artichoke hearts
1 medium red bell pepper, chopped
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1 lemon, zested
1 bunch parsley, chopped
1/4 cup mayo
1 clove garlic, minced

Step One.
Spray a muffin tin with cooking spray. Place won ton wrappers in the cup portion of the tin and press inside, making sure the edges are even. Bake at 350 degrees for 3-4 minutes, until edges begin to turn golden brown. Remove and cool.

Step Two.
Mix artichoke hearts, bell pepper, half the cheeses, lemon zest, parsley, mayo and garlic. Spoon into shells.

Step Three.
Sprinkle each cup with the remaining cheese. Bake at 350 degrees for 3 to 4 minutes, until cheese melts. Cool and serve.

Frito Taco Salad

This is a super-easy salad, perfect for summer barbecues or camping!

Mix together:

            1 head lettuce, chopped

            2-3 tomatoes, chopped

            1 red onion, chopped

            1 can olives, sliced

            1-2 cans pinto beans, drained

            1 cup Catalina dressing, or more to taste

            2 avocados, sliced

            1 cup cheddar cheese

Chill.

Before serving, add Fritos corn chips.

Super Easy Can-Chili

This chili is so easy because most of it comes from a can! It's a great way to use food storage things (and an easy recipe to keep food on-hand for the making of it!). It is very versatile and can be prepared spicy or not, sweet or savory. If you like it spicy, follow the extra ingredients list at the end. Try the Sweet Corn Bread recipe with it. They go so well together!

In a crock pot place:

1 can white beans (Great Northern or pinto), drained
1 can red beans, drained
1 can black beans, drained
1 can pork and beans, drained
1 can corn (or use a bag of frozen corn)
1/4 cup any BBQ sauce you prefer
3 cans tomato sauce
2 Tbl real bacon bits
1 Tbl minced garlic (3-4 cloves, minced)
1 pound ground beef, browned


For spicy chili add:
1 can chipotle peppers
OR
1/4 cup Frank's sauce
OR
1/4 cup jalapenos
OR
2 Tbl chili powder

If you like the sauce to have more of a sweet and sour taste, add:
1/4 cup brown sugar
1/2 cup maple syrup or maple flavored syrup
1/2 cup ketchup
1/4 cup Worcestershire sauce

I pretty much add all of the above.

Cook on high 2 hours or low 4 hours.

French Toast Casserole

The original recipe calls for blueberries but we prefer raspberries, especially since we can get them out of our own backyard!
This is such a yummy treat for breakfast and wonderful for serving (and impressing!) guests! You can mix it up the night before and then finish in the morning, but allow plenty of time.
Enjoy!

12 slices day-old bread, cut into 1 inch cubes (I often use store-bought, cheap bread and it works fine)
1 (8 oz) package cream cheese, cut into 1 inch cubes (the recipe originally called for 2 pkgs but that just seems like too much for me.)
1 cup fresh raspberries (or blueberries) (Hint: strawberries don't work well with this recipe, since they like to turn kind of a grayish color when cooked and then it doesn't LOOK appetizing at all!)
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup (or the fake stuff)

Lightly grease a 9 x 13 baking dish.
Arrange half the bread cubes in the dish and top with cream cheese cubes.
Sprinkle berries over the cream cheese and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla, and syrup. Pour over the bread cubes.
Cover and refrigerate overnight. (You can also make this right away)
Remove the pan from the refrigerator about 30 minutes before baking.
Preheat the oven to 350 degrees F. (175 C)
Cover and bake 30 minutes.
Uncover and continue baking 25 to 30 minutes longer, until center is firm and surface is lightly browned.

Sauce:
1 cup sugar
2 Tblsp cornstarch
1 cup water
1 cup fresh raspberries (or blueberries)
1 Tblsp butter

In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the berries. Reduce heat and simmer 10 minutes (blueberries will burst). Stir in the butter and pour over slices of the casserole.

Sour Cream Pound Cake

Here's the recipe (finally!)

1/2 pound butter (1 cup or 2 sticks)
2 1/2 to 3 cups sugar
6 eggs
3 cups flour
1/4 tsp baking soda
1 cup sour cream
1 tsp vanilla
Optional (for a lemon flavored cake):
1/2 tsp lemon extract
1/2 tsp lemon rind

Grease and flour a bread pan. Heat oven to 325 degrees F.
Cream butter and sugar together.
Add eggs and vanilla.
Mix flour and soda. Alternate adding flour mixture and sour cream.
Add lemon extract and rind if desired.
Pour into pan.
Bake 90 minutes.

My mom got this recipe from her aunt when I was little and we have loved making it throughout the years. Now my family enjoys it and soon it will be passed down another generation. The top gets kind of crunchy and everyone fights over it. The best pound cake I have ever had!

Make Ahead Tomato Sauce

This is a really good and a little bit spicy sauce that you can make ahead and store for awhile or use the same day. I actually prefer it to canned spaghetti sauce for preparing over noodles.


1/2 cup vegetable oil
1 small yellow onion, finely chopped
3 garlic cloves, finely chopped (or pressed)
2 stalks celery, finely chopped OR 1 small cucumber, chopped
2 carrots, peeled and finely chopped
2 tsp salt
1/2 tsp ground black pepper
2 tsp crushed red pepper
2 tsp fresh oregano (may sub dried oregano)
2 dried bay leaves
5 leaves fresh basil, torn
2 tsp fresh or dried parsley
2 (32 oz) cans tomatoes (or use 4 cups fresh, diced tomatoes)

In a large pot, heat the oil over medium heat. Add onion, celery (cucumber), and carrots. Saute for 5 minutes, or until onion is slightly translucent. Add the garlic, salt and pepper and saute veggies another 3 to 5 minutes.
Add in tomatoes, bay leaves, basil, oregano, and red pepper. Simmer, uncovered, over low heat until sauce thickens, about 1 to 2 hours.
When sauce is thickened, remove from heat and let cool slightly. Remove bay leaves. Working in batches, puree sauce in a food processor or blender until smooth.
Pour into airtight containers and freeze for up to one month or refrigerate up to one week.

I usually brown one to two pounds of ground beef and add to the sauce before serving. Pour over noodles (we prefer egg noodles or penne) and top with fresh grated parmesan cheese.

This recipe can also be put into a crock pot once the veggies are cooked and left all day until dinner time.