Wednesday, June 16, 2010

Lasagna Soup

This soup is so good! Tastes like lasagna but fresher.

1 1/2 lb ground Italian sausage
2 onions, finely chopped
4 garlic cloves
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 28oz can diced tomatoes
6 c chicken broth
2 bay leaves
8 oz fusilli pasta (spirals)
1/2 c grated Parmesan cheese
1/4 tsp salt
pinch of pepper
2 c shredded mozzarella cheese

Sautee sausage in large pot over medium heat, breaking into small pieces, until sausage is no longer pink. Drain excess fast from pot. Add onions and sautee until softened, about 6 min. Add garlic, oregano, and red pepper flakes and saute for 1 min. Add tomato paste and saute until rusty brown, about 5 ,in. Add tomatoes with juice, broth and bay leaves. Bring soup to boil then reduce heat and simmer for 30 min.

Add pasta, then increase heat and bring to boil. Boil until pasta is tender. Discard bay leaves, then stir in basil. If desired, season with salt and black pepper to taste.

In small bowl, combine ricotta, parmesan, 1/4 tsp salt and pinch of pepper. Mix well. To serve. place about 1 1/2 Tbs of cheese mixture in bowl, sprinkle with mozzarella cheese and pour soup on top. So yummy!

Sunday, June 13, 2010

Lemon Bar Trifle

Here is the recipe from enrichment night. Enjoy!

Lemon Bar Trifle


2 cups all-purpose flour
1 cup chopped pecans
1 cup butter, melted

1-1/2 cups sugar
1/4 cup cornstarch
1/4 cup all-purpose flour
1-3/4 cups cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons grated lemon peel

1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed


In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until light golden brown. Cool on a wire rack.

In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture; set aside 1/2 cup for topping.
Just before serving, in a 3-qt. trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

Tuesday, June 8, 2010

Roasted Vegetable Salad

1 lb small red potatoes, quartered
2 medium ears sweet corn
1/2 lb mushrooms, halved
1 zucchini, chopped
1/2 lb aspargus, cut into 2" lengths
1 med sweet red pepper, cut in strips
1 sweet yellow onion, cut into chunks
1/4 cup olive
1/2 tsp salt
1/4 tsp pepper

*2 cups cubed french bread
10 cherry tomatoes, halved
1 cup crumbled feta
1 cup thinly sliced fresh basil leaves

1/3 cup olive oil
2 cloves minced garlic
1/2 tsp crushed red pepper flakes
1/4 cup red wine vinegar

In a large bowl, combine first 7 ingredients. Drizzle with 1/4 cup olive oil; sprinkle with salt and pepper and toss to coat. Spread out on baking pan and bake at 425 for 20-25 minutes, or until potatoes are tender.
For dressing, heat olive oil in small sauce pan over med heat. Add garlic and red pepper flakes and let them infuse the oil. If the oil is too hot and anything turns dark brown or black, scoop them out! Let the oil cool a little and then whisk in the vinegar.
In same large bowl used for veggies, combine cubed bread, tomatoes, feta, and basil. Then the slightly cooled veggies. Pour dressing over and toss to coat. Serve immediately, but I liked it even more later that night when the kids had gone to bed!

*I didn't have any french bread, but I did have some left over texas toast bread. I cut it into chunks, sprayed them with Pam, sprinkled seasoned salt over them, and then baked them at 400 for about 10 minutes. I am surprised how yummy the bread was in the salad!!! Don't skip the bread!

Wednesday, June 2, 2010

Yummy eats!

Irresistible Granola Bars
(I mean it, this is all I ate yesterday)

2 1/2 c rice krispies cereal
2 c oats
1/2 c raisins or chocolate chips
1/2 c brown sugar
1/2 c honey
1/2 c peanut butter
1 tsp vanilla

Mix oats, cereal and raisins/chips in bowl. Set aside. Bring sugar and honey in saucepan and bring to boil. Remove from heat and add the peanut butter and vanilla. Mix well. Pour over cereal mixture. Pour into greased 9x13 pan. Voila!

*variations: craisins, coconut, crumble and use as cereal.


4 eggs whites
1 cup sugar
1 1/2 tsp cornstarch
1 tsp white vinegar

Beat egg whites in bowl until very stiff. Slowly beat in sugar--if you do it too quickly the whites will fold and will not set up. Sprinkle cornstarch and vinegar, and fold into whites. Put on greased foil on cookie sheet as either a 7 in circle or small individual shells. Bake at 250 for 1 hour 10 min. Turn oven off and let cool inside. DO NOT OPEN OVEN during process or may not work. After cool, serve with fresh fruit (blueberries, raspberries, strawberries, kiwi or whatever comes to mind) and whipped cream. You'll LOVE it!