Lasagna

Ingredients

• 8 oz lasagna noodles
• 1/2 lb ground beef
• 1/2 lb sausage, casings removed
• 1 chopped onion
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 can tomato paste
• 1 can tomato sauce
• 2 tsp basil
• 1 tsp marjoram leaves
• 2 eggs
• 1 lb cottage cheese
• 3/4 c grated parmesan cheese
• 2 tbsp parsley
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 c shredded cheddar cheese
• 3 c shredded mozzarella cheese

Directions

• cook noodles according to package directions, drain
• cook meats, onion, garlic in large skillet, drain
• add tomatoes, tomato paste, tomato sauce, basil, marjoram. reduce heat to low. cover, simmer 15 minutes.
• preheat oven to 375. beat eggs in large bowl; add cottage cheese, 1/2 c parmesan, parsley, salt and pepper; mix well.
• place half the noodles in the bottom of 13x9 baking pan. spread half cheese mixture over noodles, then half the meat, then half the cheddar and mozzarella cheese. repeat layers. sprinkle top with remaining 1/4 c parmesan cheese.
• bake 40 to 45 minutes or until bubbly. let sit 10 minutes before cutting.

Buffalo Chicken Dip

Ingredients

1 whole rotisserie (cooked) chicken

1 cup of ranch dressing

1 cup of Franks Original Red Hot

2 8 oz blocks of cream cheese

3 cups shredded cheddar cheese

Green onions (optional)

Items to dip - tortilla chips, celery, wheat thins, triscuits, etc

Debone and shred the chicken. Chop to desired consistency.

Cut the cold cream cheese into cubes and place them into an 11.5" x 8" x 2" Pyrex style baking dish lightly misted with buttered flavor Pam. Evenly sprinkle the shredded cheddar cheese on top of the cream cheese cubes. Pour the 1 cup of ranch and the 1 cup of Franks Red Hot on top of the cheesy mixture and place the dish into the oven uncovered for 7 to 10 minutes

You will want to stir the mixture after about 7 to 10 minutes and put it back in the oven and bake an additional 7 to 10 minutes and stir until mixture and cream cheese is well mixed together.

After the cheesy mixture is done baking and mixed together, add the chicken. Stir to combine. Bake and additional 20 minutes. Serve with items to dip, listed above.

This entire recipe can be made in a crockpot by combining all of the ingredients and using the "low" setting for 3 hrs on the crockpot.

Deviled Eggs

Ingredients

12 hard-cooked eggs, peeled and cut lengthwise

1/2 cup Mayo

2 teaspoons dijon mustard

2 teaspoons chives, chopped very fine for filling

2 teaspoons chives, chopped fine for garnish

4-6 dashes of hot sauce, your choice of brand and heat

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish, or for extra kick, use a light sprinkle of chili powder

Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Pimento Cheese & Bacon Crostini

Ingredients

2 1/2 cups shredded extra-sharp white cheddar cheese

2 1/2 cups shredded extra-sharp orange cheddar cheese

One 7-ounce jar pimientos, drained and finely chopped

3/4 cup mayonnaise

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

Cayenne pepper

40 slices baguette, toasted

8 strips cooked bacon, crumbled

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.

Preheat the oven to 400°. Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.

Sweet and Savory Nut Mix

Ingredients

2 cups pecans
2 cups almonds
2 cups walnuts
1/3 cup pure maple syrup
2 tablespoons extra-virgin olive oil
5 tablespoons finely chopped mixed fresh rosemary, sage, savory and thyme
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Preheat the oven to 350°. In a bowl, toss the nuts with the maple syrup, olive oil, 3 tablespoons of herb mixture, and cayenne pepper. Spread the nuts on a rimmed baking sheet and bake for 15-20 minutes, stirring occasionally, until browned. Season the nuts with salt, pepper, and remaining 2 tablespoons of herb mixture. Toss frequently until cooled.