cooking success

Just wanted to share some winning recipes I {or my family} have made lately! Trying new recipes makes cooking all that more fun, and when you find that "special" one, it makes a girl like me happy!

Best Baked Beans Ever via Pioneer Woman

I am yet to find a recipe from Pioneer Woman that I have not enjoyed {immensely!}. And these baked beans are yet another people pleaser. Great with anything grilled!

Peperonata via Yummly

Peperonata was absolutely scrumptious and tasty, and so many serving options. The first night, we ate them with sausages cooked on the grill. The leftovers were used in fajitas and just as good the next day. These are going to become a regular staple for sure.

M&M Cookies via Damn Delicious

A recipe with Crisco definitely made me hesitate, but I have to say the taste and consistency of these cookies was just right. The only complaint is that they became a bit crispy by the next day, better to serve these up warm.

Loaded Baked Potato Dip via Closet Cooking

Well, what can I say about this dip? Ummm, totally horrible for you...and fattening...but SOOOO good! Put this dip on your Super Bowl menu for sure.

the best lasagna. ever

THE BEST LASAGNA. EVER
photo & recipe via The Pioneer Woman

This is a great, basic lasagna recipe that everyone will love! Made it without the sausage the first time (thought it would taste a bit odd), but sausage makes it extra-yummy and I would recommend following the recipe exactly. 

1.5 lb ground beef

1 lb hot breakfast sausage
2 cloves garlic, minced
2 (14.5 ounce) cans whole tomatoes

2 (6 ounce) cans tomato paste

2 T dried parsley

2 T dried basil

1 teaspoon salt

3 cups low-fat cottage cheese

2 whole beaten eggs

1/2 cup grated (not shredded) Parmesan cheese

2 Tablespoons dried parsley

1 teaspoon salt

1 pound sliced Mozzarella cheese

1 (10 ounce) package lasagna noodles

(add 1/2 t salt and 1 T olive oil to pasta water)

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350 degree oven for 20 to 30 minutes, or until top is hot and bubbly.