Vegetable Lasagna

Serves 6

We prefer the lasagna made with our favorite whole milk, block-style mozzarella from Sorrento, but Kraft part-skim pre-shredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

Ingredients

No-Cook Tomato Sauce

2 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or garlic powder

No-Cook Cream Sauce 

4 ounces Parmesan cheese, grated (2 cups)
1 cup whole milk cottage cheese
1 cup heavy cream
1 teaspoon cornstarch

Vegetable Filling

1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
2 pounds zucchini, cut into 1/2-inch pieces (about 4 cups)

2 8 oz. packages or 1 12 oz. bag of frozen, chopped spinach, microwaved and liquid squeezed out.

1 package no-boil lasagna noodles, about 12 noodles.

12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) Pre Shredded saves time and work! 12/16 oz bag.

Instructions

1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.

2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.

3. FOR THE FILLING:

Adjust oven rack to middle position and heat oven to 375 F. degrees.

Slice eggplant, line a baking sheet with tin foil.

Spray with no stick spray on foil as well as coating both sides of eggplant.

Bake at 375 F. until the eggplant is slightly dry about 15 minutes. Add zucchini and cook about 15/20 more minutes to release the moisture.

Let cool slightly. Place in a bowl and toss with zucchini.

Add spinach into mixture .

6. TO ASSEMBLE: Spray 13 by 9-inch baking dish, Easy clean up use foil pan, 13 1/4x9 5/8x 2 3/4 with vegetable oil spray.

Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce.

Spread half of vegetable mixture over noodles, half of cream sauce, and 1 cup of mozzarella.

Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella.

Place remaining 4 noodles on top layer of cheese.

Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella.

Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna.

Bake until -bubbling, 60 minutes. Cool for 15 minutes. Cut into pieces and serve.

Chocolate Chip Muffins

6 cups flour
9 teaspoons baking powder
2 cups sugar
3 eggs
2 1/4 cups milk
2 cups Chocolate Chips
Combine first 5 items in a large bowl and mix by hand.

Add Chocolate Chips and gently stir into batter.

Use no stick spray to grease muffin pans.

Fill muffins pans about 3/4 of the way.


Bake at 350 for about 30 minutes.

Cool for 10 minutes in pan then place on plate racks to continue cooling.


Makes about 14/16 Texas sized muffins or around 2.5 dozen regular sized muffins.

Bliueberry Muffins

6 cups flour
9 teaspoons baking powder
2 cups sugar
3 eggs
2 1/4 cups milk
3 cups Blueberries

Combine first 5 items in a large bowl and mix by hand.

Add Blueberries and gently stir into batter.

Use no stick spray to grease muffin pans.

Fill muffins pans about 3/4 of the way.

Bake at 350 for about 30 minutes.

Cool for 10 minutes in pan then place on plate racks to continue cooling.

Makes about 14/16 Texas sized muffins or around 2.5 dozen regular sized muffins.

Swirly Frosting

2 large egg whites

¼ teaspoon cream of tarter

¼ cup sugar

Place all above in a bowl and beat until soft peaks

Add 2/3 cups corn syrup to a pan and cook until edges bubble

Add this to the egg white mixture; pour slowly into mixing bowl between edge of bowl and beater
Beat until peaks

Lane Cake

Cake

6 egg whites
1 cup milk
2 teaspoons vanilla
12 tablespoons butter cut in equal parts
2 ¼ cups cake flour
1 ¾ cups sugar
4 teaspoons baking powder

Beat sugar, flour and baking powder for a few seconds
Add butter slowly and beat on low
Mix vanilla and milk, add ½ to mix, beat medium, then add rest, beat fast for a few minutes
Grease and flour 2 9” cake pans (could use 3 pans and same amount of filling too!)
Pour batter into pans.
Bake in center of the oven 350 F. for 25 minutes
Cool 10 minutes
Wrap plates in saran and grease saran.
Invert cakes onto them and cool 60 minutes

Filling

1/3 cup sweet coconut
1 cup pecans and golden raisins
1 can sweetened condensed milk
4 tablespoons butter
5 tablespoons Bourbon
1 teaspoon cornstarch

Pulse coconut in food processor until fine
Add pecans and raisins and pulse till fine
Place in frying pan that has 4 tablespoons of butter melted in it.
Cook for 5 minutes
Add 1 tablespoon heavy cream, condensed milk and 1 teaspoon cornstarch
Place in bowl and cool 30 minutes

Icing

2 large egg whites
¼ teaspoon cream of tarter
¼ cup sugar

Place all above in a bowl and beat until soft peaks
Add 2/3 cups corn syrup to a pan and cook until edges bubble
Add this to the egg white mixture; pour slowly into mixing bowl between edge of bowl and beater
Beat until peaks
Finishing
Place cake on plate
Add filling
Top with other part of cake
Ice

Buffalo Chicken Wings

Hooter's Like Wings

Serves 8
Ready In 30 - 60 minutes

4 1/2 lb. Chicken wings (separated at joints)
2 C. Whole wheat flour
1 C. All purpose flour
2 1/2 teaspoons salt
1 teaspoon Paprika
1/4 teaspoon Cayenne pepper
Your favorite BBQ sauce such as Bone Suckin' Sauce

In large mixing bowl mix flour, salt, paprika and cayenne pepper together, blending well.

Cut chicken wings into drumlettes and flappers. Wash and drain chicken. Coat each piece of chicken in flour mixture, refrigerate chicken wings for 60 minutes.

When ready to deep fry chicken wings, heat oil to 375 F. Place chicken pieces in hot oil, do not crowd pieces. Fry chicken wings until golden brown, remove from oil and drain.

When all wings have been fried, place in a large bowl. Add your favorite BBQ sauce and mix completely. Use tongs to place chicken pieces on a serving platter, serve immediately while still hot.