Author: Andi

Chuck’s mom makes the most wonderful lasagna ever! I have started to use her recipe as my own. And I make it for all sorts of events. I am planning to make some soon to freeze and keep for meals. One of the little things that will come in handy with a baby around. But there’s a chance Chuck’s mom will make some for us when she is here!

What you’ll need:

• 12 oz or 1 lb box noodles
• 1 lb hamburger (at least)
• 1 big can Hunts spaghetti sauce
• 15 oz can regular tomato sauce
• 3 eggs
• 1 cup cottage cheese (I use a little more than this)
• 2 cups mozarella cheese (I don’t measure out the cheese, I just use what I think is sufficient)

First, cook and drain the lasagna noodles. I also run them under cold water after draining them. This will stop the cooking and keep them from burning your fingers when you are working with them. I just leave them in the sink and grab them from there.

While the noodles are cooking, brown the hamburger. While that is browning, add the spaghetti and tomato sauce in a bowl. When the hamburger has browned, add it to the bowl with the sauce and mix together.

Then add the eggs and cottage cheese into a bowl and mix them together. This looks a bit disgusting, but once you get over that, it’s a wonderful addition!

Get the cheese ready, too. I usually just grab it out of the bag, but you could put it in a bowl if you prefer.

Now, you get to start the layering process.

I like to add a little bit of the sauce to the pan first to keep the noodles from sticking.

Next, lay down three noodles into the pan.

Now comes the egg/cottage cheese mixture. I usually put a spoonfull or so on each of the noodles. This helps keep them from getting dried out.

Now spoon on some of the sauce.

And then comes the cheese.

Then you start the whole process over again. And keep repeating until you run out of something or get to the top!  

Here you can see all the layers. Or really just how gooey and delicious it looks.

Now you have two options:

1. Bake it right now at 350* for about 30 minutes. You can cover it with tin foil if you don’t want it to get to brown or leave it uncovered. You can always start uncovered and then throw some foil on it if it is starting to get too brown and it’s not done cooking yet. You’ll want to see it bubbling all over. I usually stick a fork in the center to make sure it’s hot.
2. Stick it in the fridge overnight or until you are ready to cook it then bake at 350* for about an hour. You can use the same cover or don’t cover method as I listed above. It’s up to you.

Also, I forgot to take a picture of this when I took it out of the over. I was just way too excited to eat it. But it looks the same as the picture above, just with melted cheese on the top.

Then you just sit back and enjoy the deliciousness! And don’t forget to make some bread to go along with it!

Hopefully I don’t get in trouble for giving away the mother-in-law’s family recipe. It’s simple and utterly fantastic!

Do you have a family recipe you wouldn’t be able to live without? Or a recipe that you pass on to everyone you know?

I know I have been posting a lot of food posts lately, but I have a lot of them stored up! So you’re going to be getting food posts a lot. At least until I catch up or something more exciting than food happens for me to write about!

This is obviously another Let’s Dish meal. I made this the other night for dinner. And I am sad that this was the last of these meals we had in the freezer!

This is how all the stuff comes out of the freezer after packaging it at the store.

You take out the cheese and salsa and you’re left with the enchiladas.

Cover this with tin foil and then stick it in the oven.

After it’s cooked for a while, you take it out of the oven and then top it with the salsa (after you had thawed it out). Then you top it with cheese and stick it back in the oven.

After it’s been baking for a while, when you take it out of the oven it will be all melty and delicious looking.

Then you serve it up. I made some Spanish rice to go with it. Rice was the only thing this meal was lacking. There wasn’t any in the enchiladas and I felt like it needed a little something.

I love this meal and I am hoping that the next time I go to Let’s Dish, they have this meal again!

Do you have an enchilada recipe you really like? Or a go-to Mexican meal you couldn’t live without?

Happy eating!

Since I recently posted my recipe for S’mores Bark, I thought I would post my peppermint bark recipe, too. You start out the same as the other bark.

What you’ll need:

• Bag of milk chocolate chips
• Bag of white chocolate chips
• Candy canes
• Tin foil
• Baking pan
• Rolling pin, meat mallet, hammer or something else for smashing the candy canes

First, line a baking pan with tin foil.

Then, put the milk chocolate chips in a microwave safe bowl.

You’re going to microwave the chocolate until it melts, but while it’s melting, you can start unwrapping the candy canes.

Microwave the chips in 30 second intervals, stirring after each interval until it is melted.

After the chocolate is melted, spread it out on the tin foil in an even layer.

Now put this into the fridge or freezer to harden the chocolate a bit. It makes it easier for the next step.

While this is in the fridge/freezer, unwrap the candy canes and put them into a freezer bag. I tend to break them into smaller pieces as I am putting them into the bag.

Then I lay the bag on a kitchen towel to try to prevent the candy canes from breaking through the plastic.

Then I whack the heck out of them with a rolling pin or a meat mallet. This is quite refreshing if you are stressed. I break them into pretty small pieces. Just think about how big you would want them if you were biting into them. Smaller is better, but you still want some chunks. It’s just prettier that way.

Next, put the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring after each interval, until it is melted.

Now, get your pan out of the fridge/freezer and pour the white chocolate over the milk chocolate. Do your best to spread it all over. The white chocolate will melt the milk chocolate a little and make them blend together. Doing this helps keep them slightly more separated, although, there will be some blending.

Then sprinkle with the candy canes.

Now take another piece of tin foil and place it over the top and press evenly on the whole pan. This sets the candy canes inside the chocolate.

Then put this back into the fridge/freezer to harden. After is has hardened, break it into pieces and ENJOY!

There you have it! Simple as could be! This is great to put into tins or clear gift bags and give them to friends or family for Christmas.