HOMEMADE LASAGNA

Homemade Lasagna

Sauce:
1 package Jimmy Deans Sausage (we like Hot)
1/4 c Onion
1/4 c Green Peppers
1 tsp Garlic Salt
1 tsp Italian Seasoning
Parsley Flakes
1 Bottle Favor Pasta Sauce
Brown Sausage with onions and. Add Green peppers and seasonings cook until the peppers are soft. Add Pasta Sauce bring to a boil then simmer.

Cheese Mix
2 c Cottage Cheese
2-3 eggs
2 Tbs Parmesan Cheese
Garlic Salt
Parsley Flakes
Combine all ingredients

Mozzarella cheese
No Boil Lasagna noodles

Layer:
Sauce
Noodles
Cheese Mixture
Mozzarella Cheese
REPEAT ... end with sauce, top with Mozarella

Bake 350 for 1 hour.
(once again I eye ball everything when I cook so amounts are an estimation, you might have to experiment a little, sorry!!)

HAWAIIAN CHICKEN

HAWAIIAN CHICKEN

10-12 chicken tenders or 4-5 chicken breasts
1/2 cup soy sauce
2 cups water
3/4 cup brown sugar
1 can crushed pineapple
2 garlic cloves, grated
1 Tb. grated ginger
1/4 package green onions, chopped finely

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. Shred chicken and serve over rice.

CORN CHOWDER

CORN CHOWDER

1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken broth
2 cans cream-style corn
1 can sweet corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

CREAMY HAM AND POTATO SOUP

Creamy Ham and Potato Soup

(recipe by Kathy Ehlert)

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DirectionsCombine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.