Lasagna

I really like this lasagna, and it freezes well. Be sure to use whole-milk ricotta and mozzarella--especially if freezing. Both will retain more moisture and be creamier than part-skim cheeses. Eat a smaller piece if you're worried about the extra calories!

Ingredients:

2 tablespoons oil
1 medium onion, minced
6 cloves garlic, minced
1 pound meat (1/2 pound ground pork, 1/2 pound ground beef)
1/4 cup cream
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 cups whole-milk ricotta
1 cup grated Parmesan cheese
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil lasagna noodles
4 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook about 3 minutes. Stir in garlic and stir, 3o seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper. Cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates and only fat remains. Stir in puree and tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste.
• Stir together ricotta, Parmesan, basil, egg, salt and pepper until combined. Set aside.
• Spread 1 cup sauce over bottom of 9'x13" baking dish. Place 3 noodles in single layer atop sauce. Spread 1/3 cup ricotta mixture over each noodle, then sprinkle with 1 cup mozzarella. Spoon one cup sauce over cheeses. Repeat twice more. Top with 3 noodles, remaining sauce, mozzarella and Parmesan.
• Cover with foil that is coated with cooking spray. Bake in a 400 degree oven 15-20 minutes. Remove foil and bake 25-30 minutes longer. Cool 10 minutes before cutting into squares.
• To freeze. Wrap unbaked casserole in plastic wrap and foil. Thaw completely 24 hours in refrigerator. Remove plastic wrap and replace foil before baking. Increase covered baking time to 30-40 minutes.

Servings: 8

Green Bean Casserole

Yes, this is more labor intensive than the typical church potluck version with canned soup, but the flavor is worth the effort!

Ingredients:
2 slices bread, torn into quarters
1 tablespoon butter, softened
dash salt and pepper
3/4 of a 6oz can of fried onions
1 pound green beans, ends trimmed and halved
1 1/2 tablespoons of butter
1/2 pound mushrooms, coarsely chopped
2 garlic cloves, minced
1 1/2 tablespoons flour
3/4 cup chicken broth
3/4 cup heavy cream

Directions:

• Pulse bread, butter, salt and pepper in the food processor until mixture resembles coarse crumbs. Transfer to a large bowl and toss with onions; set aside.
• Preheat oven to 425 degrees. Bring 2 quarts water to boil. Add beans and salt. Cook beans until bright green and crisp tender, about 5 minutes. Drain beans in colander and plunge into ice water to stop cooking. Spread on paper towels to drain.
• Add butter to empty pan and melt over med-high heat. Add mushrooms, garlic, salt, and pepper; cook about 5 minutes until mushrooms release moisture and then evaporates.
• Add flour and cook one minute. Add broth and bring to simmer, stirring constantly. Add cream, reduce heat and simmer until thickened--about 6 minutes.
• Add green beans to sauce and stir to coat. Layer evenly in an 8 inch square baking dish. Sprinkle with topping and bake until golden brown, about 10 minutes.

Servings: 5-6

Savory Oyster Crackers

While searching for a salty snack the other day, I remembered these tasty crackers. They're bite-sized, but full of flavor and a snap to make!

Ingredients:
10 oz bag of small oyster crackers
1 pkg ranch salad dressing mix, dry
1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 oil

Directions:

• Combine all ingredients. Lightly toss to coat.
• Spread on baking sheet in shallow layer. Let dry for 30 minutes.
• Store in air-tight container

Spice Cake

Ingredients:
2 1/4 cups cake flour
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
3/4 teaspoon cinnamon
3/4 cup brown sugar
3/4 cup shortening
1 cup buttermilk
3 eggs

Directions:

• Sift flour through cinnamon. Cream sugar, shortening and buttermilk. Add eggs. Add flour mixture. Beat 2 minutes or until well combined.
• Pour into prepared 9" round pans, greased and floured.
• Bake at 350 degrees for 30-35 minutes. Cool completely.
• Frost with cream cheese or caramel icing.

Coconut Rice

Ingredients:
1 1/2 cups water
2 cups rice
1 cup coconut milk
1 teaspoon kosher salt

Directions:

• Rinse and drain rice.
• Combine all ingredients in medium saucepan. Bring to a boil
• Cover and reduce heat to low. Cook 15 minutes. Let stand covered 10 minutes