Monday, January 13, 2014

Slow Cooker Lasagna Soup

This is a good, simple soup recipe that's perfect for cold weather.

1 lb ground beef
1 onion
10 3/4 oz canned condensed tomato soup
14.5 oz petite diced canned tomatoes
15 oz canned tomato sauce
2 chicken bullion cubes
2 beef bullion cubes
4 c water
1 1/2 tsp oregano
1 1/2 tsp basil
1 tsp parsley
2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
8 oz ricotta cheese
8 lasagna noodles, broken into small pieces (uncooked)
12 oz shredded mozzarella

Combine onions, tomato soup, diced tomatoes and tomato sauce in the slow cooker.
Add all spices and bullion cubes
Add water and spread the broken uncooked noodles.   Crumble raw ground beef over top.
Cover and cook on low 7-8 hours or high 4-5 hours.
Half hour before finished, stir in ricotta.
Serve with mozzarella on top.

*Note, I tried this initially with gluten free noodles.  They disintegrated by the time it was finished and made for a more starchy cream looking soup.  If wanting to use GF noodles, I'd suggest cooking separately and adding at the last minute*

Thursday, January 9, 2014

Easy Cream Cheese Squares / Sopapilla Cheesecake Pie

Cheese based coffee cakes are my favorites and this recipe reminds me of a simple, yummy cheese coffee cake that is so simple to make.   My cousin brought this to a party and I could have eaten the entire tray myself (shhh..).       I'm also posting an alternative version below which changes the topping a bit...

2 -packages of crescent rolls
2 -8oz cream cheese
3/4 C sugar
1 -Tsp vanilla
1 -egg

Preheat oven to 350.
Beat everything together except crescent rolls eggs.
Press 1 can of crescent rolls into the bottom of a 9x13 pan, and spread cream cheese mixture on top. 
Cover with second can of crescent rolls, closing the seams.   
Brush with a beaten egg white.

Bake for 30 minutes.  Sprinkle with powdered sugar when cool.


For Sopapilla Cheesecake Pie:

Follow the recipe above, then combine the ingredients below and pour over the top prior to baking:

1  stick melted butter
3/4 C sugar
1  tsp cinnamon

After it's finished baking, drizzle 1/4 c of honey over warm cheesecake.

Wednesday, January 1, 2014

Praline French Toast Casserole

This breakfast casserole is yummy but rich!  If you're a sweet-breakfast fan, the is for you!  Its from Paula Deen's book Paula Deen & Friends.   Enjoy!

8 eggs
1.5 c half & half
1/3 c maple syrup
1/3 packed light brown sugar
10-12 slices of soft bread about 1 in thick.

1 stick butter (1/2 c)
1/2 c packed light brown sugar
2/3 c maple syrup
2 c chopped pecans

Butter a 9x13 dish.
Mix eggs, half & half, syrup, and sugar in a large bowl (yes, this is terrible for you).
Place bread in the casserole dish and cover with the egg mixture.  Cover with plastic wrap and refrigerate overnight.

Pre-heat the oven to 350.  Melt the butter in a saucepan.  Add sugar and syrup and cook for just a minute or two.  Stir in the pecans.

Pour this mixture over the bread and bake for 45-55 minutes.  Let sit for 10 minutes before serving.

Optional:  I like to throw fresh blueberries on top of the bread before adding the topping.   Also you should be able to make this gluten free if you choose, it will probably just take more bread since GF loaves tend to be so small.