Football Sunday Lasagna|
l jar (26 oz) tomato pasta sauce (any variety)
l can (14.5 oz) diced tomatoes with Italian herbs, undrained
l (12 oz) package frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
l container (15 oz) ricotta cheese
l egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Spray 9 x 13 inch glass baking dish. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir in meatballs and stir-fry vegetables into remaining tomato mixture.
Mix ricotta cheese, egg and basil. Spoon reserved 1/2 cup tomato mixture in bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatballs mixture. Layer with remaining 4 noodles, remaining ricotta mixture, l cup mozzarella cheese and the Parmesan cheese. Cover dish with foil; Refrigerate 8 hours or overnight.
Heat oven to 350º. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting. 8 servings.
Garlic Cheese Biscuits
2 cups all-purpose flour
3 teaspoons garlic powder, divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
l teaspoon chicken bouillon granules, divided
1/2 cup butter-flavored shortening
3/4 cup shredded cheddar cheese
l cup buttermilk
3 tablespoons butter, melted
Combine flour, 2 teaspoons garlic powder, baking powder, baking soda and 1/2 teaspoon bouillon; cut in shortening until mixture resembles coarse crumbs. Add cheese. Stir in buttermilk just until moistened.
Drop by heaping tablespoonfuls onto a greased baking sheet. Bake at 450º for 10 minutes.
Combine butter with l teaspoon garlic powder and 1/2 teaspoon bouillon; brush over biscuits. Bake 4 minutes longer or until golden brown. Serve warm. About l dozen.
Chewy Peanut Butter-Caramel Bars
l package refrigerated sugar cookies
1/2 cup butter
l can sweetened condensed milk
l cup packed light brown sugar
l cup granulated sugar
1-3/4 cups graham cracker crumbs
l bag milk chocolate baking chips
1/2 cup creamy peanut butter
1/2 cup finely chipped dry roasted peanuts
Heat oven to 350º. Spray 9 x 13 inch pan with cooking spray or line with nonstick foil. Evenly arrange cookie rounds in pan. Bake 24 to 26 minutes. Cool 15 minutes on cooling rack.
In heavy sauce pan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well. Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
Microwave chocolate chips on High l minute or until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate l hour or until chocolate is set. Store covered in refrigerator.