Saturday, December 3, 2011


It took a while and a few failed attempts but I finally came up with a lasagna recipe that my husband and I can agree on. This is really good with corn and garlic bread. It makes quite a bit and packs well for lunches.

1 pound ground beef
9 lasagna noodles, cooked
Mushrooms (for my husbands side of the lasagna)
Tomato sauce (the amount is up to you, it's usually about 2-14 oz cans for us)
10 oz mozzarella cheese

Brown the beef in a skillet. Add some italian seasoning and garlic salt according to your tastes. Add in the tomato sauce and season with more italian seasoning if needed, garlic salt and salt and pepper. Then layer: beef/tomato sauce, 3 lasagna noodles and cheese so that you have 3 layers of each portion when you're all done. Bake at 350 degrees until center is hot and cheese is melted and a little brown on the edges.

Monday, October 31, 2011

Four Layer Pie

My family loves this dessert, as you can tell I wasn't able to get a picture before it was eaten!

1 cup flour
1/2 cup finely chopped pecans
1 stick margarine
1 cup sifted powdered sugar
8oz softened cream cheese
1 large tub Cool Whip
1 large instant chocolate pudding
1st Layer: Place margarine in 13x9 baking dish, place in preheated 350 degree oven, until margarine is melted, 2-3 minutes. Add flour and pecans mix and press in bottom of pan, bake for 10 minutes.
Let cool completely.
2nd layer: Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread over 1st Layer.
3rd Layer: Mix pudding according to pie directions. Pour over 2nd Layer, refrigerate until set.
4th layer: Top with rest of tub of Cool Whip. Keep refrigerated.

Jello Poke Cake

Great summer time dessert! Quick and easy with few ingredients!

1 yellow or white cake mix
1 large box any flavor Jello
1 large tub Cool-Whip
Bake cake according to directions in 13x9 inch pyrex pan. Let Cool. Use a fork and poke all over cake. Make Jello using 2 cups water, pour over cake and let it soak in. Cover cake with Cool Whip and refrigerate.

Wednesday, October 26, 2011

Fruit Cocktail Cake

This cake brings back memories of Sunday dinners. My mom made this often on Saturdays to be eaten when we returned from church. It is simple and uses few ingredients.

Fruit Cocktail Cake
1 1/2  cup sugar
2 eggs, beaten
1 can fruit cocktail
1 tsp soda
2 cups flour
1/2 tsp salt
Mix sugar, eggs and fruit cocktail. Combine soda, flour and salt in separate bowl. Add to sugar mixture and stir till combined. Pour into greased 13x9 casserole dish. Sprinkle 1/4 cup brown sugar over top of cake.
Bake 35-40 minutes at 325 degrees or until done in center.
1 stick margarine
3/4 cup sugar
1/2 cup evaporated or regular milk
Boil 5 minutes and add 1 cup coconut and pour over cake while still warm.