Lasagne Rollups

 Lasagna Rollups

20 lasagna noodles, cooked al dente

1 lb ground beef 

15 ounce carton ricotta cheese

1 large egg

3 cups shredded mozzarella cheese (separated)

Italian seasoning, basil and oregano - to taste

28 ounce jar of pasta sauce

Brown ground beef until no longer pink.  Stir in 1 cup of pasta sauce.

Mix together the ricotta, egg and 2 cups of mozzarella cheese. 

Lay noodles out on plate or countertop.  Place a rounded tablespoon of the cheese mixture on each noodle and spread about 2/3 the length.  Top with a spoonful of meat sauce along the length.  (I like to spread the 20 noodles out on parchment paper and place the cheese mixture on the noodles to divide it up evenly - then spread each one.  Then I drizzle the meat sauce on top of the cheese mixture.)

Roll the noodles up gently and not too snugly so you don't squeeze out the cheese or meat.  

Spread a small amount of pasta sauce in bottom of baking dish. 

Place rolled noodles seam side down in the baking pan. Spoon remaining pasta sauce over the noodles. 

Bake at 350 for 30-40 minutes until bubbly. 

Top with remaining 1 cup mozzarella and return to oven until the cheese is melted. 

To Freeze -place each rolled noodle seam side down on a parchment lined tray.  When full, place in freezer.  When frozen place in a freezer bag or container.  

To bake from frozen, place a small amount of pasta sauce in the bottom of a baking dish. (I can fit 14 noodles into a 9 x 13 inch pan,  9 noodles in an 8 x 8 square pan).  Spoon pasta sauce over top of each noodles.  Bake 45-50 minutes at 350 until bubbly.   Top with 1 cup of shredded mozzarella cheese and return to oven until cheese melts. 

Candied Sweet Potatoes

 Candied Sweet Potatoes

4 large sweet potatoes ( about 2 lbs after peeled and cubes)

1/2 cup unsalted butter, melted

1/4 cup maple syrup

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

Preheat oven to 350 degrees. Arrange sweet potatoes in a baking dish. 

Mix together the remaining ingredients. Pour over the sweet potatoes and toss to coat well.

Cover with foil and bake for 40 minutes.  

Remove foil and baste the potatoes with the syrup mixture. 

Bake uncovered for 10 additional minutes until soft and caramelized. 

Corn casserole

 Corn Casserole  ( can be halved for an 8 x 8 pan)

2 cans whole kernel corn, do not drain

2 cans cream style corn

2 boxes of Jiffy cornbread mix,

8 oz carton sour cream

2 eggs

2 sticks butter, melted

Preheat oven to 350.  

Mix all together and pour into a greased 9 x 13 pan. 

Bake at 350 for 45-55 minutes until est and top is golden brown. 

Thanksgiving Fruit Salad

 Thanksgiving Fruit Salad

2 medium red apples (I used Gala)

2 medium Granny Smith apples

1 15 oz can mandarin oranges (use juice for dressing)

3/4 c dried cranberries

1/2 c pomegranate seeds (optional) 

1 cup pecans (toasted)

1 cup grapes (halved) 

lemon juice

Dressing - 

1/2 cup orange juice (I use the juice from the mandarin oranges and add orange juice if needed for volume)

1/4 cup white sugar

1/4 tsp apple pie spice

splash of lemon juice

Set oven to 350.  Spread pecans on a baking sheet and place in preheating oven.  Leave until you can smell the pecans (usually about the time the oven reaches temp).  Remove pecans and allow to cool slightly.

Make dressing - mix juice, sugar, apple pie spice and a splash of lemon juice in a small saucepan.  Heat over medium heat and whisk to combine.  Bring to a low boil and simmer for 3-4 minutes.   Place in refrigerator to cool while preparing the fruit.

Dice apples in bitesize pieces.  Place in a large bowl and pour lemon juice over.  Toss to be sure they are all coated.  Let sit while preparing the rest of the fruit.

Slice grapes in half.  Place in a large mixing bowl.  Add dried cranberries, grapes, pecans, pomegranate seeds ( if using).  

Drain apples and add them to the other fruit. 

Pour dressing over.  Stir well.  Serve immediately or refrigerate.  

Smoked sausage and potatoes sheet pan meal

1 1/2 of a 14 ounce link of smoked sausage 

1 1/2 lb potatoes - wash well and dice

1 small onion, diced

Preheat 400

Place potatoes and onions in a bowl. Pour some oil over and toss to coat.  Add salt and pepper to taste. Mix well 

Spread in lined baking pan.

Slice sausage and lay on top of potato mixture. 

Roast about 30 minutes.  Potatoes should be tender and sausage browned. 

Quantities for 30 - 4 recipes. 

6 - 14 oz smoked sausage links

6 lb potatoes 

3-4 onions

Cook in 4 batches /

Meatball stroganoff

24-26 oz frozen meatballs

1 can cream of mushroom soup

1 package onion soup mix

8 oz fresh mushrooms (can use drained canned mushrooms)

1 cup beef broth

8 oz sour cream 

8 oz bag of egg noodles

Place meatballs in slow cooker. 

Mix together soup, soup mix, and beef broth.  Pour over meatballs.  Pour mushrooms on top.  Stir to coat. 

Cook 2-4 hours until meatballs are cooked through. 

Stir in sour cream. 

Serve over needles (mashed potatoes, baked potatoes or rice) 

Egg noodles - instant pot

Put 2 cups water in pot.  Add salt. 

Place 4 oz of the dry noodles in the pot and stir to coat.  

Set steam for 2 minutes (my lowest setting is 3 - that worked as well) 

Pressure cook for 2-3 minutes. Immediate release. Drain.

Repeat with remaining 4 oz of dry noodles.  

Large crowd - 30-32 servings - 2 large slow cookers

3 bags of 32 oz frozen meatballs  

4 cans cream of mushroom soup

4 packages onion soup mix 

4 - 8 oz cans of mushrooms

32 oz sour cream

4 -  8 oz bags of egg noodles

In each slow cooker place 1 1/2 bag of meatballs. 

Cover with 2 cans of soup, 2 packages onion soup mix, and 2 cans of mushrooms.  Stir. 

Cook 2-4 hours until mushrooms are cooked through. 

Stir in 16 oz sour cream in each slow cooker. 

Serve over cooked noodles. 

Easy peasy cherry cheesecake cups

Dessert cups (26)

Cheesecake no bake 

Canned pie filling -20 oz can 

Set out dessert cups. 

Using medium Pampered Chef scoop (about 2 Tbsp size) place a scoop of the cheese filling in each cup.  Use the back of a spoon to make a small well in the center. 

Place a spoonful of the pie filling in each well.  

 Good stuff!  Tom likes to eat it with canned pie filling as his dessert.