Cheesy Ranch Chicken Lasagna

I saw this recipe all over Pinterest. It thought it looked good, but I also thought it'd be better with some tweaks. So here is MY version.

Ingredients:

2 large chicken breasts, cooked and shredded
2 (1oz) packs of Hidden Valley Ranch Dressing mix (NOT dip mix)
2 (12 oz) cans of evaporated milk
2 cups cheddar cheese (shredded)
2 cups mozzarella cheese (shredded)
1 (8 oz) package of cream cheese
1 (32 oz) container of ricotta cheese
1 1/2 boxes of lasagna noodles, cooked (I used 12 -14 noodles)

Directions:

1. Preheat oven to 400 degrees F

2. Combine 1 package ranch dressing mix and both cans of evaporated milk into 3 qt. saucepan. Heat on low until dry ingredients are completely dissolved. Simmer for 20-25 mins. Stirring frequently. Pour on to shredded cooked chicken and stir well.

3. Combine mozzarella, cream cheese, ricotta, and last package of ranch dressing mix. Stir until well blended.

4. In well greased 9x13 baking dish, stack layers. Start with noodles, followed by half the chicken mixture, more noodles, cheese mixture, noodles, the rest of the chicken mixture. Sprinkle cheddar cheese on top.

5. Cover and bake for 30 mins, or until bubbly and golden. Let set for 5-10 mins before serving.

Spaghetti Sauce

Ingredients:

1 lb of ground beef, turkey, or chicken

1 pound of sasuage (we used Sweet Italian)

1 large onion (we used a sweet onion)

4 cloves of garlic

4 various color bell peppers

1 large jar of spaghetti sauce ( the biggest one they sell!)
1 package of fresh mushrooms, or 1 large portabella

Directions:

Step One: Dice the oinion and sautee it , over low heat, in 1 tablespoon of extra virgin olive oil. While it starts to sautee, dice the garlic and add it to the pan.

Step Two: While the oinion and garlic sautee, dice up the peppers and mushrooms

Step Three: Add the ground beef and sausage to the garlic/oinion in the frying pan. Heat over medium heat until browned. Do not drain.

Step Four: Add it all into a large stock pot with the jar of sauce. Simmer for 1 hour stirring frequently.

Step 5: Boil your choice of noodles or rice, and serve! Garnish with shredded cheese if wanted. Yum!

Fat Free Strawberry Raspberry Trifle

Ingredients:

1 bag frozen strawberries (thawed)
1 bag frozen raspberries (thawed)
1 package angel food cake mix
1 can fat free whipped cream
1 container strawberry glaze (you can also use strawberry jello)

Directions:

1. Bake angel food cake according to package directions
2. Cut up cake into small squares.
3. Layer cake, glaze, strawberries, whipped cream, raspberries alternating until you run out of stuff!
4. Enjoy!

Cheesy Chicken Broccoli Rice Casserole

Ingredients:

4 medium boneless skinless chicken breasts (~2 lbs)
1 can Cream of Mushroom soup
1 can Cream of Broccoli soup
2 cups of water
2 cups UNCOOKED rice (I use quick cooking white rice)
10 oz of shredded cheddar cheese
1/2 stick of butter or margarine (cut into small squares)

Directions:

1. Preheat oven to 375 degrees
2. Combine both cans of soup, water, rice and butter in a mixing bowl. Pour into 9x13 casserole dish.
3. Place chicken breasts on top of rice mixture.
4. Sprinkle cheese on top.
5. Cover with foil and bake for 45 mins or until chicken is cooked and rice is tender. Let stand for 5 mins before serving.

Sausage Cheese Balls

Ingredients:

2 cups Bisquick

10 oz shredded cheese

1 lb non-link sausage

Directions:

1. Preheat oven to 350 degrees F

2. Combine all ingredients in a bowl. Knead together until well mixed. *this takes a while*

3. Roll into small balls and place on large ungreased cookie sheet.

4. Bake for 20 mins. Let stand 5 mins before serving.

This is probably one of the easier things I make, but everyone LOVES them. There is NEVER any left.

Jam Suprise Muffins

Ingredients:

2 cups flour

3 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

1 stick butter

1 egg

1 cup milk

Any flavored jam/jelly

Directions:

1. Preheat oven to 425 degrees F

2. In medium mixing bowl, sift together flour, sugar, baking powder and salt.

3. Cut in butter until well blended. (Will look like a rough cornmeal). Make a well in the center and set aside.

4. In a seperate bowl, wisk together egg and milk. Pour into well in dry ingredients and mix until just moistioned. (About 25 strokes) Batter will be lumpy.

5. Fill greased muffin cups about 1/3 full. Put 1/2 tsp of jam on top of batter and fill another 1/3 of muffin cup. Total of 2/3rds full.

6. Cook at 425 degrees for 20-25 mins. Remove from tray and let cool.

Apple Cheddar Soup

Ingredients:

1/2 cup finely chopped oinion

1 tbsp butter

2 medium baking potatoes, peeled and diced

2 cups apple cider

1 tsp fresh snipped thyme or 1/2 tsp crushed dried thyme

1/2 tsp salt

Dash cayenne pepper

1 medium cooking apple, peeled, cored and roughly chopped

1/2 cup milk

2 tbsp all purpose flour

4 oz sharp cheddar cheese, shredded (~ 1 cup)

Garnish:

fresh apple slices

green peppercorns

Directions:

1. In large saucepan, cook oinion in hot butter over medium heat until tender.

2. Stir in potatoes, cider, thyme, salt and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 15 mins.

3. Add chopped apple. Cover and simmer for 5 mins or until potatoes are tender.

4. In a small bowl, combine milk and flour; stir into soup. Cook and stir until bubbly.

5. Slowly add cheese, wisking until cheese is melted.

6. Divide into serving dishes and garnish with apple slices and peppercorns.

Reactions:

All three kids liked it, but Emali complained an hour later than she was hungry again. So, it was good, but not filling.