Simply Sensational Skillet Lasagna

Ingredients

6 ounces dry campanelle pasta, uncooked (I used egg noodles)
1 can (26.5 oz) Hunt’s Meat Flavored Pasta Sauce
2 cups shredded part-skim mozzarella cheese (2 cups = 8 oz)
1 cup pureed zucchini

Directions

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, combine pureed zucchini and pasta sauce and warm through.
3. Drain pasta.
4. Place half of the cooked pasta in bottom of skillet.
5. Pour half of the sauce mixture over the pasta; sprinkle with half of the cheese.
6. Top with remaining pasta, sauce mixture, and cheese.
7. Cover and cook over medium heat 5 minutes or until hot and the cheese melts.
8. Remove from the heat; let stand 1 minute.

Cinnamon Cran-Applesauce

Ingredients:

1/2 cup sugar
2 T. water
4 medium apples, peeled and chopped
1 1/2 cups fresh cranberries
1/2 t. cinnamon
1/2 t. ginger
1 t. lemon juice

Directions:

1. In a large saucepan, heat sugar and water over medium heat until sugar dissolves, stirring occasionally.
2. Stir in apples; cover and cook for 5 minutes, stirring several times
3. Stir in cranberries; cook and stir for about 89 minutes or until cranberries begin to pop.
4. Cover and cook 5 minutes longer or until apples are tender.
5. Add cinnamon, ginger, and lemon juice.
6. Cook and stir for about 5 minutes.
7. Remove from heat and mash the mixture to desired consistency. (I used the pampered chef mini whipper to do this.)

Pulled Pork Tacos

Ingredients:

3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic
2-3 chipotles in adobo
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T cider vinegar
Kosher salt
2 t. mexican oregano
3 3/4 cups low sodium chicken broth
4 lbs pork shoulder (Boston Butt)

Directions:

1. Put ancho and pasilla chiles and the garlic in a bowl
2. Microwave on high until soft and pliable (2-3 min.)
3. Stem and seed the chiles
4. Peel the garlic.
5. Transfer to a blender.
6. Add the chipotles, onion, 2 T olive oil, honey, vinegar, 1 T. salt and oregano to the blender.
7. Puree.
8. Heat remaining oil in skillet and add sauce from blender.
9. Fry for about 8 minutes.
10. Pour broth and reduce until slightly thickened.
11. Season pork with salt and pepper.
12. Place in slow cooker and pour sauce over.
13. Cook on high 5 hours. Shred.

Peanut Butter Sheet Cake

Colleen Aldridge – Webster City Family Member

Mix in pan and bring to boil

¼ cup creamy peanut butter
1 cup water
½ cup butter

Mix together the following and then add to above mixture

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix and add to above mixture

2 eggs
½ cup buttermilk
1 tsp. vanilla

Stir well and pour onto greased or parchment lined cookie sheet pan or jelly roll pan. Bake for 15 minutes at 375 degrees

Frosting:

Mix in pan and bring to boil
¾ cup butter
6 Tablespoons buttermilk
½ cup peanut butter

Take off stove and add

3 ½ cups powdered sugar
1 Tablespoon vanilla.

Pour over warm cake.

Chicken Potato & Spinach Soup

Kristin Fornander (Lincoln Friend)

Ingredients

8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family’s preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste

Directions

1. Prepare chicken broth
2. Boil potatoes in the chicken broth
3. When potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
4. Add the remaining ingredients and simmer until ready to eat

Cinnamon Twists

Amy Schmidt – Lincoln Friend

Ingredients

Tubes of Buttermilk Biscuits
Melted Butter
Cinnamon & Sugar

Directions

1. Preheat oven to 425 degrees.Roll each biscuit into a medium length rope.
2. Dip each biscuit rope in melted butter.
3. Then dip/coat with cinnamon & sugar mixture.
4. Twist each rope and place on baking pan.
5. Bake for 7 minutes at 425 degrees.

Baked Stuffed French Toast

Lisa Stueber – Myrtle Beach recipe

8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla
8 oz cream cheese
1 tsp vanilla (yes, that’s a second tsp)
1/2 cup confectionary sugar
1 loaf of french bread, 1” thick slices.

Directions

1. Beat the eggs, milk, sugar, and 1 tsp vanilla, then set aside.
2. In a separate bowl, mix cream cheese, the other 1 tsp vanilla, and confectionary sugar.
3. Arrange buttered bread slices in 9×13 pan.
4. Cut out a circle in each slice and spoon a dollop of cream cheese mix into it.
5. Pour egg mixture over the top and refrigerate overnight.
6. Bake at 350 for 45-50 minutes.

May be topped with fresh fruit or maple syrup.

8 servings

Runza Casserole

Lisa Stueber – Lincoln recipe

2 lbs hamburger or ground turkey
2 onions, chopped
4 cups shredded cabbage
Salt and pepper to taste
2 tubes of refrigerated crescent roll dough
1 lb of mozzarella cheese

Directions

1. Brown hamburger and onion – drain.
2. Place cabbage over meat, cover and allow to steam for a few minutes.
3. Spread one tube of roll dough in a 9×13 pan.
4. Put meat/cabbage mixture on the dough.
5. Put the cheese on top of the meat/cabbage mixture.
6. Top off with the other tube of roll dough.
7. Bake at 350 for 25-30 minutes.
8. Cover with foil.
9. Bake 10 minutes longer.

Serves 10-12.

Finger Klatchen

Grandma Stueber

Ingredients

2/3 cup shortening
1/2 cup sugar
2 egg yolks
1 1/2 cup unsifted flour
1/2 tsp salt
candied cherries or cherry jam

Directions

1. Cream shortening.
2. Gradually add sugar, beating until light and fluffy.
3. Combine egg yolks with mixture.
4. Add flour and salt (mix by this part with your fingers).
5. Form 1 “ balls, put on sheet.
6. Press finger in center.
7. Bake at 325 for 25 minutes.
8. Remove from oven.
9. Fill center.
10. Sprinkle with powdered sugar.

Crock Pot Meatloaf

Lisa Stueber

2 eggs, beaten
3/4 cup milk
3/4 cup Ritz crackers, crumbled
1 oz envelop dry onion soup mix
2 lbs lean ground beef

Directions

1. Line crock pot with a wide strip of aluminum foil.
2. In a large bowl, combine eggs, milk, bread crumbs, and soup mix.
3. Mix well, then add meat.
4. Mix thoroughly, then shape into a rectangle or oval that won’t touch the sides of crock.
5. Place in the crock.
6. Cover and cook on low for 6 hours or high for 3 hours.