#1,812: Lasagna Bread

I was honestly not sure my family would totally enjoy this recipe, but they proved me wrong (once again) and went ga-ga for it!  Honestly, this is super good.  I was a little nervous about the ricotta mixture making this too soggy, but it didn't.  I also only made half of a loaf initially, and had to make the other half because my family was eating this so quickly.  That is a very good sign!  I would (and will) definitely make this again for my group. 

1 large loaf of French bread 

olive oil

1 lb ground beef

1 small onion, chopped

2 cloves garlic, chopped

1 heaping tablespoon tomato paste (I omitted)

1 can (15 oz) tomato sauce

1 teaspoon dried thyme

1 teaspoon dried oregano

salt and pepper

1 container (15 oz) ricotta cheese

½ cup grated Parmesan

1 egg yolk

2 tablespoons finely minced fresh parsley

6 oz fresh mozzarella

fresh basil, torn (optional)

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned. Add in the onion and garlic and cook for a minute or two. Add the tomato paste, tomato sauce, thyme, and oregano and season with salt and pepper. Stir together, reduce heat, and simmer for 20 minutes.

Meanwhile, in a bowl, combine the ricotta, Parmesan, egg yolk and parsley. Season with salt and pepper.  Set aside. 

Heat oven to 375F. Cut French bread in half lengthwise. Pull out some of the bread from the center of each half, creating a well for the meat mixture.  Place on a baking sheet and cook in the oven until lightly toasted, just a few minutes.

Spread the ricotta mixture over the toasted bread. Top with the meat mixture, then a layer of fresh mozzarella. Bake until golden and bubbly, 15-18 minutes. Top with fresh basil, if desired.

#1,811: Dorito-coated Chicken Tenders

So this recipe calls for Cool Ranch Doritos, but my family is a Nacho flavored Dorito fan, so we used those instead.  Although I had issues with this recipe (the coating did not stick very well to the chicken and came off easily/stuck to the pan), my family enjoyed this and said they would eat it again.  :)  This recipe (with the Nacho flavored Doritos) made my kitchen smell like a Mexican restaurant which was encouraging to my family and I kept getting comments of "Oooh, it smells so good in here!"  That's always a great sign to a recipe! 

1 lbs boneless chicken breast tenders 

2 cups buttermilk

1 (12 oz) bag of Cool Ranch Doritos (or whatever flavor you prefer) (I used nacho flavored)

1 cup flour

*optional 1-2 Tbsp Ranch seasoning mix for extra Ranch flavor (I omitted)

In a medium bowl, marinate the chicken strips in buttermilk for 2-3 hours, up to overnight.

When ready to bake preheat oven to 400°.

Line a baking sheet with foil and spray with nonstick spray. Set aside.

Place the Doritos and flour into food processor or blender to crush and blend until the Doritos are the size of panko bread crumbs. Add in Ranch seasoning if desired.  Transfer crumbs into a medium bowl.

Remove each chicken strip from the buttermilk, allowing excess to drip off and coat the chicken in the Dorito/Flour mixture. Transfer to lined baking sheet. Continue with all chicken.

Bake chicken strips for 15-20 minutes until chicken is cooked through.

#1,810: Inside Out Ravioli

So I'm not sure how this isn't considered just a typical "pasta bake" instead of inside out ravioli.  After I put it all together I realized that ravioli is filled with ricotta cheese and that is exactly what the dish is missing!  Add it!  Although my family devoured this entire pan of pasta, it definitely would have made it more ravioli like if I would have added a layer of ricotta cheese (maybe mixed with some parsley and Parmesan cheese!!?!?!?) before I topped it with the meat mixture.  I'm definitely doing that next time!  Regardless, this was still good, but I think the ricotta would have made it even better. 

1 pound pasta (I used medium sized shells and elbow macaroni to use up what we had in our pantry)

1 (10 ounce) package frozen, chopped spinach (I omitted)

1/2 cup bread crumbs

2 eggs, beaten

1/4 cup olive oil

1 1/2 cups shredded mozzarella cheese

1 pound ground beef

1/2 cup chopped onion

1 clove garlic, minced

2 (8 oz) cans tomato sauce

1 (16 oz) jar spaghetti sauce
I also added some minced garlic and a few shakes of Italian seasoning

Preheat oven to 350F.

In a medium pot, cook pasta in boiling salted water until al dente. Drain well.

Cook spinach according to package directions.

Meanwhile, brown ground beef, chopped onion and minced garlic in a large skillet over medium heat. Stir in tomato sauce and spaghetti sauce. Simmer for 10 minutes.

Combine cooked spinach, cooked pasta, bread crumbs, 1 cup of the shredded cheese, beaten eggs and olive oil.

Spread spinach mixture evenly into the bottom of a 9×13 inch baking dish. Top with meat mixture. Top with the remaining cheese.

Bake uncovered in the preheated oven for 30 minutes.

#1,809: Chocolate Zucchini Carrot Bread

Chloe has been begging me to make zucchini bread for them for breakfast.  Of course, I could have just made traditional zucchini bread, but why do that when I can find another new recipe for us to try?!  So I found this recipe for zucchini bread with grated carrots in it.  Since she asked me to make it, Chloe helped me make this one.  I have to admit, she's getting pretty good at cracking eggs!  (Only 2 tiny shells in the bowl this time.  LOL) What I liked about this recipe was that it made 2 loaves, so we have one to eat this week for breakfast, and we have another one in the freezer for another time.  

2 cups white whole wheat flour (I used 1 c all purpose and 1 c whole wheat flour)

1 cup sugar

½ cup toasted wheat germ (I used wheat bran)

½ cup cocoa powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

¼ teaspoon baking powder

1½ cups grated zucchini

½ cup grated carrot

3 large eggs 

⅔ cup plain low fat yogurt

⅓ cup canola oil

1 tablespoon vanilla

½ cup chocolate chips

Pre-heat oven to 350 degrees and spray two 8 inch bread pans with non-stick spray.

In a large bowl, whisk together dry ingredients (flour through baking powder).

In a separate bowl, whisk together wet ingredients (zucchini through vanilla).  Slowly add the wet ingredients to the dry ingredients and stir with rubber spatula until combined. Gently stir in chocolate chips then pour mixture evenly between both bread pans.

Bake for 45-50 minutes or until a toothpick comes out clean. Let cool completely before slicing with a serrated knife.

NOTES

Freezer friendly! Simply wrap individual slices in plastic-wrap and freeze in one large resealable plastic bag. To reheat simply microwave for 45-60 seconds.

#1,808: Dishpan Cookies

I posted earlier that my Grandma Betty passed away last week and I decided to make some of her recipes for her wake.  Although her potato chip cookies are one of her most popular ones, these dishpan cookies are one of my most favorite ones that she ever made.  This recipe makes A TON of cookies (like 10 dozen!), so keep that in mind!!  These are  best served the day you make them or the next day because they are crispy on the edges, but softer in the middle.  As these sit out, the texture tends to get more and more crispy.  You can also freeze these after you make them.

4 c all-purpose flour
2 c sugar

2 c brown sugar

1 tsp salt

2 tsp baking soda

2 tsp vanilla

4 eggs

2 c vegetable oil

1 1/2 c instant oats

1 c shredded coconut

4 c cornflakes

Preheat oven to 325 degrees.
In a large roasting pan mix together the flour, sugar, brown sugar, salt, and baking soda.  Next add the vanilla, eggs, and vegetable oil and mix together.  

Then add the oats, coconut and cornflakes and mix it all together by hand.

Drop on parchment-lined cookie sheets with a small scoop and bake for 15 minutes.

When cooled you can drizzle with melted chocolate if desired.    

#1,807: Potato Chip Cookies

Sadly, a few days ago my Grandma Betty lost her battle to cancer.  She was 86 years old and loved baking for her family and for family gatherings.  When I told the girls we had lost Gigi, Allison asked if we could make her potato chip cookies.  I figured this would be a great way to show our love and appreciation for her by making one of her dessert specialties (I decided NOT to make her famous brownies, b/c I knew I couldn't compete!).  Typically she would make/serve these covered with powdered sugar, but I figured since most of us would be wearing dark colors at her wake, this would probably not be a good idea.  With or without the powdered sugar, these are light, airy, and delicious.  We love you Grandma Betty!  

2 cups butter, softened

1 cup granulated sugar

3 cups flour

2 tablespoons vanilla extract

1½ cups crushed Potato Chips

Powdered (confectioner's) sugar (for dusting), optional

Preheat oven to 350 degrees.  In mixing bowl, cream together butter and sugar with an electric mixer.  Add vanilla and mix.  Add flour and mix well.  Add potato chips and mix well.

Drop by teaspoonful’s onto ungreased cookie sheet.  Bake for 12 to 15 minutes.  Remove from oven and allow to cool for 2 minutes.  Remove from cookie sheet and transfer to cooling rack.

Dust with powdered sugar and allow to cool completely.

#1,806: Cherry Angel Fluff Salad

I don't know about most of you, but lately, when I have to make/bring something to a gathering or get together, I want the easiest, fastest recipe possible.  This recipe seemed to be the perfect, "throw-together-at-the-last-minute" type of recipe that I was looking for.  Plus it has some of my favorite sweet ingredients.  Who doesn't love the sweet cherry pie filling and anything that has the 2 ingredients of mini marshmallows and frozen whipped topping certainly can't be bad right?!  Plus, I hoped the addition of "rainbow sprinkles" would be a big kid pleaser.  :)

This was really, really good and actually went over pretty well at the party.  It's sweet, so you can eat a little and feel like you are indulging in more.  I woul definitely make this again.

1 (20 ounce) can cherry pie filling

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) can crushed pineapple, drained

1 cup sweetened flaked coconut, plus extra for garnish

1 cup miniature marshmallows, plus extra for garnish

1 (16 ounce) container frozen whipped topping, thawed (or 2 8-ounce containers)

Optional: rainbow sprinkles

  

Combine first 5 ingredients in a large bowl.  Gently fold in the whipped topping until completely combined. Refrigerate until ready to serve.   Garnish with additional marshmallows, coconut, and rainbow sprinkles (optional) before serving.

#1,805: Meatball Sub on a Stick

I wasn't sure how much my family would like this recipe AND I was skeptical about the meatballs cooking through and not making the dough soggy, but I was happily proven wrong on all/most counts of this recipe.  The kids loved making this recipe even though they complained through the beginning saying they "couldn't do it."  As for the actual recipe, the meatballs were pretty good, but there was WAY too much breadcrumbs and Parmesan cheese that I couldn't get it all to mix in.  I actually had to dump about 1/4 of a cup of dry ingredeints out of the bowl that wouldn't mix. The kids thought the meatballs were a little spicy too but I think it's only because they got a piece or two of crushed red pepper in their bite.  If you don't like the meatballs you could easily use any meatball recipe you already have/use/like.  

1 lb lean ground turkey

½ cup Italian bread crumbs

½ cup grated Parmesan cheese

1 Tbsp dried Oregano

1 Tbsp dried Basil

1 Tbsp dried Parsley or ¼ cup fresh chopped

½ tsp Crushed Red Pepper

2 cloves garlic, minced

1 can Pillsbury Original bread sticks

1 cup shredded mozzarella cheese

12 (10"-12") wooden skewers

Marinara sauce for dipping

Preheat oven to 375°.  Line 2 baking sheets with parchment paper. Set aside.

In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.

Open can of bread sticks and starting with one bread stick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about ¼", so the meatballs bake through and the dough has room to expand.

Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.

Serve immediately with warm marinara sauce for sipping.

#1,804: 3 Ingredient Homemade Cheese Crackers

I made these crackers for my kids.  I love that they are easy, the kids can help, and it's a healthy alternative to store bought crackers.  Unfortunately my kids enjoy processed crap and have not yet liked any minimal ingredient crackers I've tried to make.   Sadly this recipe followed along with the kids' trend of giving a thumbs down.  None of the kids liked these.  I thought they were ok...a little bland, but ok.  I certainly wouldn't turn these down, but they did.  I stuck these in the freezer and will try giving them again when we go sugar free for a week this summer.  Maybe their tastes will start to change and they will actually like them! 

1 cup whole-wheat flour
5 tablespoons cold butter, cut into tablespoon size chunks (I needed about 7 tbsp to get it all to incorporate and turn into a ball)

4 oz. or 1 ½ cups grated cheddar cheese…the sharper the cheese the cheesier the crackers

Preheat oven to 350 degrees F.  Combine all three ingredients in a food processor and blend. The mixture will eventually turn into one big ball chasing itself around the bowl. Be patient because it can take a few minutes.

Roll the ball into a log about 1 ½” in diameter. At this point you could refrigerate the dough until later. With a sharp knife slice ¼” thick pieces off the log (pictured above) and place each one flat on an ungreased baking sheet. Try to rotate which side you are cutting down on because the top of the log does start to flatten a little. It is like your very own homemade slice and bake!

Bake for 8 - 14 minutes or until golden brown. The thicker the crackers the longer it will take.

These crackers can be stored in the freezer so double the recipe and save some for later!