Lasagna

This is really a simple recipe, but I always get requests for it.

Ingredients
1 pound, lean hamburger meat
2 links, mild Italian Sausage (casings removed)
1 onion, diced
1 tablespoon, chopped garlic
1 jar spaghetti sauce (I like Classico's Italian Sausage or Tomato Basil varieties)
2 tablespoons, tomato paste
1 teaspoon, sugar
1 package, no boil lasagna noodles
2 cups, shredded mozzarella cheese
1 cup, shredded Parmesan cheese (not the kind in a can)
3 cups, ricotta cheese
1 egg
1 teaspoon, Italian seasoning

Brown hamburger meat and sausage with onion along with desired amount of salt and pepper. Add spaghetti sauce, tomato paste and sugar and simmer over medium heat. In a mixing bowl, combine cheeses, Italian seasoning and egg and mix well. Be sure to save some shredded cheese for the top of the lasagna. Layer noodles, cheese and sauce in large baking dish and follow baking instructions on pasta box.

Chocolate Chip Cookies

Yes, we can bake too! These cookies are sure to make you the most popular person at your next get-together. I try not to make these too often because they are extremely addicting...but this was for a good cause. My fried Lola brought me this plate. Each time it is passed along, Kitchenaid donates $5 to breast cancer research.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon creamy peanut butter
2 large eggs
3.5 cups NESTLÉ semi sweet chocolate chips

Instructions
Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, vanilla and peanut butter in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cajun Chicken Pasta

Ingredients
6 ounces penne pasta
1 onion, chopped
2 boneless, skinless chicken breast halves, sliced into thin strips
1-2 teaspoons Chachere's Seasoning
1 tablespoon olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 green onion, chopped
1 1/2 cups heavy cream
1 teaspoon chopped basil
1/8 teaspoon garlic powder
Salt and pepper to taste
1/2 cup shredded Italian Cheese Blend

Directions

In a skillet over medium heat, saute chicken and onion in olive oil until cooked, about 5 to 7 minutes. Add green and red bell peppers; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, salt, pepper and garlic powder, and heat through. Add Italian cheese blend. Serve over cooked penne pasta and garnish with green onion.

Penne a la Megan

This is my version of Pioneer Woman's Penne al a Betsy.

Ingredients
¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 onion, chopped
2 cloves Garlic, chopped
½ cups White Wine (or To Taste)
1 can Rotel tomatoes
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Instructions
Prepare the penne pasta. Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add Rotel tomatoes and can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Add chopped herbs and shrimp into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Serve over cooked penne and garnish with Parmesan cheese.

Cowboy Spaghetti

Not your usual spaghetti dish! This is my version of a Rachel Ray favorite.

Ingredients
1 pound spaghetti
Salt and pepper
1 tablespoon olive oil
3 slices peppered bacon, chopped
1 pound ground beef
1 medium onion, chopped
3 to 4 cloves garlic, chopped
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup beer
1 (14-ounce) can, chopped fire roasted tomatoes
1 (8-ounces) can, tomato sauce
Shredded Cheddar for garnish

Directions
Heat a skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.

Serve over cooked spaghetti. Garnish with crisp bacon and cheese.

Chicken Spaghetti

This is not your traditional chicken spaghetti recipie. Thanks to Ryan's mom for the recipe.

Ingredients
1 onion, chopped
1 bell pepper, chopped
2 tbs. olive oil
2-3 chicken breast, sliced into bite size pieces
1 can diced tomatoes
1/2 can tomato paste
1 tsp. sugar
1 jar sliced mushrooms
1 can sliced black olives
11 tsp. Itallian Seasoning
salt and pepper to taste
cooked spaghetti

Directions
Saute onion and bell pepper in olive oil. Add chicken and cook until chicken is done. Add tomatoes, tomato paste, sugar and itallian seasoning. Add remaining ingredients and simmer for about 5 minutes. Serve over cooked spaghetti noodles.

Pork Tenderloin

The raspberry chipotle sauce adds a lot of flavor to the pork and can be added after cooking as well. I like to serve this over brown rice.

Ingredients
1 onion, chopped
2 tbs olive oil
2 cups baby carrots, sliced
2 cups new potatoes, quartered
1 pork tenderloin
1/4 cup raspberry chipotle sauce
salt and pepper to taste


Directions
Heat oven to 400 degrees. Season pork with salt and pepper and brown in oiled pan on stove on each side. Remove pork and add to casserole dish. Toss onions, carrots and potatoes in bowl and lightly coat with olive oil. Saute vegetables in the same pan used to sear pork until onions are tender. Add vegetables to pork in casserole dish. Pour raspberry chipotle sauce on top of pork and bake in oven until pork is done or about 45 minutes.