Best Lasagna

My friend Missy gave me this recipe. This is the best lasagna I have ever had. Probably because it is made with sausage :)

1 lb Italian sausage
1 c. ricotta cheese
1 c. mozzarella cheese
1 c. mayo
1 tsp garlic powder (or I use 1 clove minced garlic)
1/2 - 1 tsp crushed red pepper (depending on how hot you like it!)
1 can hunts Italian sausage spaghetti sauce
1 pkg lasagna noodles (I use 12 noodles)

Preheat oven to 350
Prepare noodles according to box directions. (I usually buy oven ready. While
I cook the sausage I just soak the noodles in warm water until I layer the
lasagna.. I found the noodles don't soften enough if I just bake them).
Brown and crisp the sausage. Drain grease. Combine the ricotta cheese, mayo,
garlic, and crushed red peppers. Add drained sausage. Begin layering. Start
with the spaghetti sauce then noodles. Spread a 3rd of the sausage cheese
mixture on noodles and cover with a 1/4 of the spaghetti sauce spread and add a
quarter of the mozzarella cheese.
Continue in like manner. On the top I usually pour the remaining spaghetti sauce
and cover in mozzarella cheese.
Bake 45 min- 1 hour in a 9x13 pan."

Butterscotch cake

1 yellow or white cake mix

1 small pkg instant butterscotch pudding

2 cups milk

1 egg

Top with butterscotch chips and pecans

mix together and bake at 350 for 30-35 min.

French Bread Alfredo Pizza

I got this recipe from Ashley.
1 loaf of French Bread, sliced length-wise
1 jar Alfredo Sauce (Newmans Own is all-natural and really good)
Sausage, cooked and crumbled (I like turkey sausage, with no nitrites)
Fresh mushrooms
Fresh Roma tomatoes
Shredded Mozzarella cheese.

When you brown the sausage, add the mushrooms and Alfredo sauce. Spread over bread, add tomatoes and cheese and then broil for several minutes, until cheese bubbles.

Thai chicken

Kathleen gave me this recipe that called for beef, but I substituted chicken. (I also added some potatoes and a can of chicken broth) It tastes a lot like Tom Ka Gai.

2 - 4 boneless, skinless chicken breasts

A handful of baby carrots

1 red potato, diced

1 can chicken broth

1 bottle of peanut sauce (found in Asian section of grocery store)

1 can coconut milk

Put everything in the crockpot except the coconut milk. Cook on low for 8 hours, adding the coconut milk the last 30 minutes. You can squeeze a bit of lime on it as you serve it over rice, if you wish.

Cheese Blintzes

Filling:

6 oz. cream cheese

1 1/2 cups cottage cheese, small curd

2 Tab. flour

1/8 teas. salt

Mix with beaters in med. bowl.

Crepes:

4 eggs

1 cup flour

1 1/2 cups milk

3/4 teas. salt

Cook crepes in small fry pan, fill with cheese filling. Then top with raspberry jam or blueberr pie filling and sour cream.

Makes 10-12 blintzes

Thanksgiving cranberry sauce

1 package cranberries (12 oz)
1/3 c. orange juice
1 c. sugar
1 c. water
1/4 zest of lemon
1/2 zest of orange

Wash cranberries well. Combine water, sugar, cranberries, and orange juice in pot, bring to a boil. Turn down heat, simmer. Add zest of orange and lemon to put. Simmer on low for 30 min. Cool for one hour.

Turtle pumpkin pie

1/4 c. plus 2 Tbsp carmel ice cream topping, divided
1 graham cracker crust
1/2 c. plus 2 Tbsp chopped pecans, divided
2 pkg. JELLO vanilla plavor instant pudding
1 c. cold milk
1 c. canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed, divided

Pour 1/4 c. carmel topping into crust, sprinkle with 1/2 c. nuts
Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 c. cool whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining cool whip, carmel topping and nuts just before serving.