Overnight Lasagna

1 lb. ground beef or mild italian sausage
1 (28-oz) jar spaghetti sauce
1 C water
1 (15-oz) container ricotta cheese
2 TB chopped fresh chives
1/2 tsp dried oregano leaves
8 oz uncooked lasagna noodles
1 egg
1 (16-oz) pkg. sliced mozzarella cheese
2 TB grated Parmesan cheese


Brown beef, drain well and add spaghetti sauce and water. In bowl combine ricotta cheese, chives, oregano, and egg; mix well.

In ungreased 13x9 baking dish spread 1 1/2 cups of meat sauce. Top with half each of noodles, ricotta cheese mixture and mozzarella cheese. Repeat 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce and sprinkle with parmesan cheese. Cover; refrigerate 12 hours/overnight.

Heat oven to 350 degrees. Uncover baking dish; bake 50-60 min or until noodles are tender and casserole is bubbly. Cover, let stand 15 min before serving.

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Nancy J's Sugar Cookies

3/4 cup shortening
1 cup sugar
2 eggs
1 tsp vanilla

Beat together above ingredients; mix in:

2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Chill 1 hour. Roll out dough and cut into shapes.

Bake at 400 degrees on an ungreased cookie sheet for 6-8 minutes.

From Nancy Johnson

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Anne Sherry's Sugar Topped Muffins

1 C flour (1/2 white and 1/2 whole wheat) I always just use white flour1 C rolled oats
3/4 C brown sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 egg
3/4 C milk
1/2 C chopped nuts I never add nuts1/3 C oil

Mix dry ingredients. Mix wet ingredients. Mix both together. Sprinkle each muffin with cinnamon and sugar before baking.

Bake at 375 degrees for 12-18 minutes.

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Quincy's Potatoes

6 potatoes
1 cup sour cream
3 oz cream cheese
1/4 cup butter
2/3 cup milk
1/2 cup cheddar cheese
1/2 cup mozerella cheese
1 1/2 tsp salt
1/2 tsp pepper

Boil potatoes.

Beat in all ingredients (cheddar being the last).

Put in casserole dish and bake at 400 degrees for 15-20 minutes.

(Can be prepared ahead of time, refrigerated and reheated.)

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Finnish Pulla

1Tb dry yeast
1/2 C warm water
2 C milk
1 C sugar
1 tsp salt
1 Tb cardemumma
4 eggs, beaten
9 C bread flour
1/2 c butter

Dissolve yeast in warm water. Add milk, sugar, salt, cardemumma, eggs and two cups flour to make batter. Beat until smooth. Add three more cups of flour and beat until smooth and glossy. Add butter and stir well. beat until dough is glossy. Stir in remaining flour until dough forms a stiff ball.

Turn out onto floured surface and let rest for 15 min. Knead until smooth and elastic. Put into greased bowl and allow to rise in warm place until double. Punch down and again rise until double. *

Turn out and divide into three parts. Further divide each of these into three parts. Make long strips of equal length and twist these into a braid. Tuck ends under. Put braids onto a lightly greased cookie sheet and let rise 20 min. Glaze the loaves by brushing with beaten egg and if desired, crushed sugar and/or almonds. Bake at 400 degrees for approximately 30 minutes. Should be light and golden brown. Do not overbake or it will be too dry.

*I have skipped the second rise and instead allowed the dough to rise 2 1/2 to 3 times and it turned out fine.

From Kim's primary president who served her mission in Finland

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Breakfast Casserole

1 lb. sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded swiss cheese
Cook bacon and onion until bacon is crisp; drain.

In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 9x13x2 inch baking dish.
Bake, uncovered at 350 for 35-40 minutes or until set and bubbly. Let stand 10 minutes before serving.

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Creamy Chicken Enchiladas

1 TBS butter or olive oil
1 small or medium onion, chopped
1 (4.5oz) can chopped green chiles, drained (optional)
1 (8oz) package cream cheese, softened and cubed
3 ½ cups chicken breast, cooked and chopped/shredded
8 (8-in) flour tortillas
2 (8oz) packages Monterey Jack/Colby/or Fiesta blend shredded cheese
2 cups heavy whipping cream
Melt butter, or heat olive oil, in a large skillet over medium heat.
Add onion and sauté until translucent.
Add chiles, if desired, and sauté one minute.
Stir in chicken and cream cheese; stirring constantly until cream cheese is melted.
Spoon 2-3 TBS of chicken mixture down center of each tortilla.
Roll tortillas and place seam side down in a lightly greased 9x13 dish.
Cover with cheese.
Drizzle with whipping cream.
Bake at 350 for 35-45 minutes.

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Striped Delight

35 Oreo chocolate sandwich cookies, finely crushed (about 3 cups)
6 Tbsp butter or margarine, melted
1pkg (8 oz.) cream cheese, softened
1 1/4 cup sugar
2 Tbsp cold milk
1 tub (12oz.) cool whip whipped topping, thawed and divided
3 1/4 cups cold milk
2 pkg (4-serving size each) jello-o chocolate flavor instant pudding & pie filling

MIX crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9 inch baking dish. Refrigerate 10 min.

BEAT cream cheese, sugar and 2 Tbsp milk in medium bowl with wire wisk until well blended. Gently stir in 1 1/4 cups of the whipped topping. Spread over crust.

POUR 3 1/4 cups milk into large bowl. Add pudding mixes. Beat with wire wisk 2 min. or until well blended. Pour over cream cheese layer. Let stand 5 min. or until thickened. Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.

REFRIGERATE at least 4 hr. Cute into 24 squares. Store leftover dessert in refrigerator. Make 24 servings (1 square each).

Drizzle each plate with melted Baker's semi-sweet baking chocolate. Top each square with crushed candy canes (or other candy bar/chocolate).

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Death By Chocolate Cake

Cake
3 cups plain chocolate cake mix
5.6 oz instant chocolate pudding (powder)
9.6 oz Easy eggs (or just measure real eggs…same as 1 ¼ cups)
1 ¼ cup sour cream
4.8 oz water
4.8 oz oil
1 bag mini chocolate chips

Grease two 9” round pans really well. Bake at 350 degrees until cake bounces back when pocked (about 40 min). Freeze, then cut so there are 4 layers.

Frosting
1 ¼ cups milk chocolate chips (NOT semi-sweet)
.75 oz butter (I usually just do a little less than 2 TBS)
3.6 oz heavy whipping cream
1 8ounce tub of cool whip

Melt chocolate, butter, and cream. Fold in cool whip. Frost between every layer.

Tips:
-Use PLAIN chocolate cake mix and PLAIN chocolate pudding (if you use devils food or chocolate fudge or something, it turns out tasting too strong).
-The cake sticks to pans really easily, I would recommend taking them out of the pan to cool before wrapping them in plastic or tinfoil and freezing.
-You need to let the melted chocolate cool a little bit before you fold in the cool whip or else it will melt the cool whip (it kind of does it a little anyways, though and I like to refrigerate it a little before I frost the cakes).

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Chicken Tortellini Soup

Saute: 1/4 c. onion and 1/2 c. celery in 2 T. water

Stir in:
2 c. milk
1 can cream of chicken soup
1 can chicken broth or 2 c. chicken broth
4 boneless chicken breasts, cooked and cut up
1/4 tsp. basil
1/8 tsp. pepper
garlic salt to taste
Heat above and add one package of frozen tortellini (or ravioli noodles are good too) and cook according to the package.

Optional additions: 1 shredded carrot, or steamed broccoli, or steamed zucchini, or corn

From Sara Ditto

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Taco Soup

1 large can (46 oz or larger) tomato or vegetable juice
1 lb beef (cooked)
1 can kidney beans (drained)
1 can corn (drained)
1 can (10 oz) stewed or diced tomatoes
1 pkg taco seasoning

Mix ingredients in crock pot or on stove and simmer for 3+ hours.Serve with Fritos and cheese on top.

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Crock Pot Chicken

4-6 chicken breasts1 pkg zesty Italian seasoning
1 pkg (8 oz) cream cheese
1 can (10 ¾ oz.) cream of chicken soup

Combine ingredients into crock pot and cook on low 4-6 hours or on high 3-5 hours.

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Betsy Rolls

2 cups water, divided
1 cup butter, softened
2 T. yeast
¾ cup sugar
1 tsp. salt
1 tsp. baking powder
2 eggs
5-6 cups flour

In a large mixing bowl mix butter and 1 cup of boiling water. Add second cup of water and let it cool until warm to touch. Add sugar and yeast, mix and let sit until foaming. Add eggs, mix well. Add flour, salt and baking powder. Scrape down sides of bowl after each addition of flour. Let rise until double. Punch down. Separate into thirds. Roll into a circle and cut into 16 pie-shaped wedges (pizza cutter works well). Roll wedges into crescent shape from long side to point. Place on 3 greased or parchment lined baking sheets. Let rise until double. Bake at 400 degrees F for 10 minutes. Makes 4 dozen rolls.

From Mary Jackson

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Macaroni and Cheese

2 cups macaroni or bowtie pasta
½ cup margarine
1/3 cup flour
½ tsp salt
a dash (1/4 teaspoon) pepper
a dash (1/4 teaspoon) paprika
¼ tsp Worcestershire sauce
½ a cube (4-6 oz) cream cheese (neufchatel works, too)
1 or 2 cups milk
1 or 2 cups sharp cheese (or more if you want)
¼ cups bacon bits (optional)

Heat oven to 350 degrees F. Cook pasta and set aside.
Melt margarine on low heat. Slowly add flour, salt and pepper, then W sauce. Stir constantly till smooth and bubbly. Remove from heat. Stir in milk and heat to boil stirring constantly (Boil and stir ONE minute). Take off heat and stir in cheeses. Cook and stir till all is blended, add bacon if desired.

Combine sauce and noodles in greased 2 quart casserole. Bake 15-25 minutes uncovered.
From Amy Abei

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