Lasagna Bolognese

First of all, I should state that this lasagna was life changing!  I don't think I'll ever make lasagna with mozzarella and ricotta, let alone store bought noodles, ever again!  This is wonderfully tender and flavorful.   Although this was an all day project, I'll definitely make it again and again.  The Bolognese can be made ahead to shorten the cooking time on serving day.
Suggestions:  Make the Bolognese well in advance.  Make the pasta dough and then while it's resting, make the Béchamel. Let the Béchamel cool while rolling the pasta.

Bolognese:
1 medium carrot, peeled
1 celery stalk
1 medium yellow onion
1 tsp. crushed garlic
1 Tbsp. butter
1 Tbsp. olive oil
1/2-1 lb. ground beef
1/2-1 lb. ground pork
1 pint tomatoes, drained (or 1 can diced tomatoes)
1 jar Classico Spicy Tomato and Basil spaghetti sauce
salt and pepper, to taste

Chop carrot, celery and onion in a food processor into small pieces.  Saute vegetables and garlic in butter and olive oil until tender.  Add meats and cook until browned.  Add tomatoes and Classico.  Salt and pepper to taste.  Put into a Crockpot on low for 3-4 hours. (I used 1/2 lb. of beef and 1/2 lb. pork, but it would have been yummy with even more meat and possibly substituting Italian sausage.  You could also add different herbs to customize the flavor to your preference.  Try fresh basil, thyme, Italian parsley, red pepper flakes, etc.  I used the Crockpot so I didn't have to babysit a simmering pot.  That way I could still take a Sunday afternoon nap.)

Béchamel:

1/3 c. butter
1/3 c. flour
3 c. milk
1 sprig of fresh thyme
1 bay leaf
salt and pepper, to taste

Melt butter until bubbly, but not brown, add flour and whisk for 3 minutes.  Slowly add the milk.  Add thyme, bay leaf and salt and pepper and cook until thickened, stirring constantly.  Set aside to cool. 

Pasta:
2 c. all purpose flour
3 eggs
1 tsp. salt
1 Tbsp. olive oil
water, if necessary

Combine all ingredients until a soft dough forms.  Knead 5 minutes.  Let rest 15
minutes.  Roll into sheets using a pasta maker.  (I rolled mine using the thinnest setting and cut into lasagna noodle size strips.)  Set aside to dry for 15 minutes.  Bring water to a boil and boil pasta sheets for 1 minute.  Set aside on a lightly greased tray.

Other ingredient:
2 c. Parmesan or Romano cheese or I used a 3 cheese blend of Parmesan, Romano and Asiago

Assembly:
Lightly grease a 9x13 pan.  Start by ladling in 1/2-1 c. Béchamel sauce to lightly cover the bottom of the pan.  Add a layer of noodles, then about 1 cup of Bolognese,  about 1/2 c. Béchamel and 1/3 c. cheese, repeat steps and top with extra cheese.  I ended up with 4 layers.

Bake:
30 minutes in preheated 400 degree oven.

Candice's Mini Fruit Tarts

1/3 c. cream cheese, softened
1/3 c. heavy whipping cream
2 Tbsp. sugar
1/2 tsp. vanilla
2 pkgs. Athens mini fillo shells (15 ct.)
Raspberry freezer jam
Fresh raspberries
Powdered sugar for dusting

Chill bowl and beaters in freezer for 5-10 minutes. Combine cream cheese, whipping cream, sugar and vanilla and beat on high until soft peaks form. Spoon or pipe filling into fillo shells. Top with a little freezer jam and a fresh raspberry. I like to make these an hour or two in advance, chill in the fridge and then dust them with powdered sugar just before serving.
*I have also made these using blackberries with seedless blackberry jam mixed with a little raspberry freezer jam. I imagine these would also be fantastic with strawberries or any other type of fruit you like.
**The mini fillo shells are from the freezer section at my local grocery store. They are already shaped and baked, just thaw and serve. SO easy!!

Hot Fudge Sauce

Adapted from Food.com

1 c. semi-sweet chocolate chips
2 squares semi-sweet baking chocolate (I use Baker's), chopped
2 Tbsp. butter
1- 14 oz. can sweetened condensed milk
2 Tbsp. water
1 tsp. vanilla

Melt chocolate and butter with sweetened condensed milk and water over medium heat, stirring constantly until smooth. Remove from heat, add vanilla. Serve warm. Store leftovers in the fridge. Makes about 2 cups.

Candice's Award Winning Black Bean, Corn and Avocado Salsa

Received the Most Popular Salsa Award at the COB Salsa Taste-off 2011

2 cans black beans, drained and rinsed
2-3 c. frozen sweet corn, thawed
6 tomatoes, chopped
3 large avocado, chopped
1 large white onion, chopped
2 limes, juiced (about ¼ c.)
Cilantro, chopped, to taste
Italian Dressing (recipe follows)

Combine all ingredients and mix well. Makes about 2 ½ quarts, which is a great amount to take to a party and still be able to take some home later, or it can be halved.

Italian Dressing
From the Betty Crocker 10th edition cookbook, with a few revisions by me

1 c. vegetable oil
¼ c. white or cider vinegar
2 Tbsp. finely chopped onion
1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
1 tsp. sugar
1 tsp. ground mustard
½ tsp. salt
½ Tbsp. chopped fresh or ½ tsp. dried oregano leaves
¼ tsp. pepper
1 tsp. crushed garlic

Combine all ingredients puree. (The key to this dressing is to use fresh herbs)

Anniversary Chicken

4 boneless, skinless chicken breasts
Yoshida's Gourmet Sauce, about 1/2 c.
Ranch Dressing, about 1/2 c.
Mozzarella cheese, grated, about 4 oz.
4-5 slices of bacon, browned and crumbled
green onion, chopped, about 2 Tbsp.

Place chicken breasts in a greased 9x13 pan. Drizzle with Yoshida's sauce to cover. Bake at 375 degrees for 30 minutes. Spoon Ranch dressing on each piece of chicken. Top with cheese, bacon and green onion. Bake an additional 10-15 minutes until done.

Spicy Refrigerator Pickles

Adapted from Allrecipes.com
*Note: to make regular pickles, decrease sugar to 2 Tbsp. and omit red pepper flakes

3- 12” cucumbers cut into spears or slices or 12- 3 to 4 inch pickling cucumbers
2 c. water
1 ¾ c. white vinegar
1 c. chopped fresh dill (roughly chopped into 1” pieces)
¼ c. white sugar
8 garlic cloves, chopped
1 ½ Tbsp. coarse salt
1 Tbsp. pickling spice
1 ½ tsp. dill seed
½ tsp. red pepper flakes, or to taste

In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
Place sliced or speared cucumbers into 4 pint jars or place whole small cucumbers into 3 wide mouth pint jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Candice's Penne Al Forno

1 1/2 c. Alfredo Sauce (See my Alfredo recipe in Aug.2008 using 1 c. heavy cream, 1/4 c. butter, and 2/3 c. shredded Parmesan)
1 jar Classico Spicy Tomato and Basil Sauce
1- 16 oz. pkg. penne pasta, cooked al dente
Combine Alfredo Sauce and Classico. Put cooked pasta into a greased casserole dish or 9 x 13 pan. Top with Sauce.
Combine:
8 oz. shredded mozzarella
1/2 c. Panko bread crumbs
1/4 tsp. Italian seasoning
3 Tbsp. grated Parmesan
1 Tbsp. crushed garlic
1 1/2 tsp. dry parsley flakes
Put on top of pasta and sauce mixture and broil on low until the cheese is melted and the crumbs are lightly toasted.

Yam Praline Casserole

Given to Candice by Janice

2 lbs. yams
Prick skins and place on a lined cookie sheet. Bake at 375 degrees for 1 1/2 hours. Remove skins and mash. Combine with:
3/4 c. sugar
2 eggs
1/4 c. melted butter
1/2 c. milk
1 Tbsp. vanilla
1/4 tsp. cinnamon
1/2 tsp. salt
Mix well. Pour into a greased 9x9 pan. Bake at 350 degrees for 30 minutes. Top with topping and bake for an additional 15 minutes.

Topping:
3/4 c. brown sugar
1/3 c. flour
1/4 c. melted butter
1 c. chopped pecans
Combine and spread over yam casserole.

Candice's White Bean Chicken Chili

2 boneless, skinless chicken breasts cut into bite size pieces
1/2 onion, chopped
1 Tbsp. oil
1 c. chicken broth
3-15 oz. cans white beans, rinsed and drained
1-10 oz. can Western Family or Kroger Green Enchilada sauce
1-7 oz. can diced green chilies
1/4 tsp. red pepper flakes, optional
1/2 tsp. oregano
1 tsp. cumin
1 tsp. crushed garlic

Saute onion in oil until translucent. Add chicken and cook until no longer pink. Add remaining ingredients. Bring to a boil and then simmer 30 minutes. Serve with cheese, sour cream and tortilla chips.

Banana Bread

1/2 c. shortening or 1/4 c. shortening and 1/4 c. margarine
1/2 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 ripe bananas, mashed
3 c. flour
1 heaping tsp. baking soda
1/2 tsp. salt
1 c. milk

Combine shortening, sugars, eggs, vanilla and bananas. Mix well. Combine flour, baking soda, and salt. Add to banana mixture alternately with milk. Mix until well blended. Pour into greased loaf pans. 2 regular loaves bake at 300 degrees for 65 minutes. 5 mini loaves bake at 325 degrees for 40-45 minutes. 24 muffins bake at 325 degrees for 20-25 minutes.

Coconut Bread

4 eggs
1 c. oil
2 c. sugar
1 c. buttermilk*
1 tsp. coconut extract
3 c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 c. flake coconut

Mix together eggs, oil, sugar, buttermilk and coconut extract. Combine flour, baking soda, baking powder and salt and add to wet ingredients, mixing well. Add coconut. Pour batter into greased bread pans evenly. Makes 2 regular loaves or 6 mini loaves. Bake in a preheated 350 degree oven. 2 regular loaves: 55 minutes or 6 mini loaves: 40 minutes. Start the coconut syrup at least 5 minutes before the bread should be done. When you take the loaves out of the oven, top with coconut syrup and let cool in pans.
* Buttermilk substitute: Combine 1 c. sour cream and ¼ c. milk then use 1 c. of this mixture.

Coconut Syrup
½ c. water
1 c. sugar
2 Tbsp. butter
1 tsp. coconut extract

Combine water, sugar and butter and bring to a boil for 5 minutes, stirring frequently. Remove from heat and add coconut extract. Spoon over hot coconut bread.

Linguine with Zucchini

From Kristi G.

4 c. shredded zucchini (I combined zucchini and butterstick squash)
3 Tbsp. olive oil
2 Tbsp. finely minced garlic
1/4 tsp. crushed red pepper flakes
kosher salt, to taste
12-14 oz. long pasta(linguine)
1/2 c. grated Parmesan cheese
1/2 c. crumbled feta cheese
1/4 c. chopped fresh basil

Boil water for pasta. Rinse and dry zucchini then trim and discard ends. Cut zucchini in half crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stopping and turning the zucchini when you reach the seedy core. Shred until you have 4 cups. Blot shredded zucchini as dry as possible with paper towels.
Heat oil in a large, heavy skillet over medium heat. When skillet is hot, add garlic and pepper flakes and saute only a minute or less until garlic starts to take on color.
Add zucchini and cook and stir until softened but still bright green, 5-6 minutes. Taste and season with salt. Set aside in pan.
Cook pasta until al dente in salted water, according to package directions. Drain pasta and return to pot in which it was cooked. Stir in Parmesan and feta.
Add cooked zucchini mixture to pasta and toss to blend. Stir in basil, then season with salt as needed.

Raspberry Jam

From the Sure Jell Pectin package

Makes about 9 half pints.

5 c. crushed berries or pulp (Crush about 4 pints. Sieve half of the pulp to remove seeds if desired or strain pulp for seedless)
7 c. sugar
1 pkg. Sure Jell pectin

Wash jars and rings in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Prepare berries. Measure exact amount of prepared fruit into 6-8 quart sauce pot. Measure exact amount of sugar into a separate bowl. Stir 1 box pectin into fruit in sauce pot. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam. Ladle into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids and rings. Screw bands tightly. Invert for 5 minutes then turn back over. Let stand 24 hours at room temperature. Check seal. Any that spring back, refrigerate immediately. Store unopened jars in a cool, dry, dark place up to one year. Refrigerate opened jam up to 3 weeks.

Cherry Marmalade

From the Ball Blue Book 100th Anniversary Edition 1909-2009

Yield: about 4 half pints

1 quart pitted sweet cherries (4 c.)
2/3 c. chopped and seeded orange (1-2 oranges)
3 1/2 c. sugar
1/4 c. lemon juice

Combine cherries, orange, sugar and lemon juice in a large sauce pot, stirring until sugar dissolves. Bring to a boil over high heat, stirring constantly (about 30 minutes). Cook rapidly almost to gelling point. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4 inch head space. Screw on lid and ring. Process in boiling water canner for 15 minutes.

Peanut Butter Cookies

Adapted by Candice from a recipe found in Grandma Veater's collection written on a paper towel.
*I added the vanilla and 1/2 c. flour to the original recipe and increased the baking time from 10 minutes to 15 minutes. Perhaps the original made smaller cookies that required less bake time.

1 c. butter
1 c. peanut butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Bake on an ungreased cookie sheet at 355 degrees for 15 minutes. Makes 3 1/2 dozen (2 Tbsp.) cookies. Recipe can be doubled.

Candice's Chicken Chimichangas

3 boneless, skinless chicken breasts, boiled, chopped
1- 8 oz. pkg. cream cheese, softened
1 c. shredded Colby jack cheese
8 lg. jalapeno, roasted (400 degrees for 25 min.), chopped
salt and pepper, to taste
12 cook your own tortillas, cooked on a hot skillet on one side

Combine chicken, cream cheese, cheese, chilies and salt and pepper. Fill cooked side of tortilla with chicken mixture. Roll tightly. Deep fry.

Tanya's Chocolate Chip Cookies

Given to Candice from Tanya W.

1 lb. butter (4 cubes)
1 1/2 c. sugar
2 c. brown sugar, packed
3 eggs
2 tsp. vanilla

5 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 pkgs. mini chocolate chips
2 c. nuts, optional
*can substitute 2/3 c. cocoa for flour to make chocolate-chocolate chip cookies

Cream butter and sugar. Add eggs and vanilla, mixing well. Add 3 cups flour, baking soda, and salt. Mix well and add remaining flour. Stir in chocolate chips. Bake at 380 degrees for 10-12 minutes. (Dough can be frozen in balls and baked right from the freezer.)

Rotini with Fresh Mozzarella Pearls Salad

12 oz. pkg. tri-color rotini
1 c. fresh mozzarella pearls, drained
1/2 c. pesto
3 lg. Roma tomatoes, chopped
1 can medium olives, drained, and halved
1/2 c. olive oil
2 Tbsp. balsamic vinegar
1 pkg. Italian dressing seasoning, dry
Salt and Pepper, to taste

Marinate mozzarella pearls in pesto for at least 1/2 hour while assembling other ingredients. Cook pasta according to package directions, drain and cool. Combine olive oil, balsamic vinegar, and Italian dressing mix. Chop tomatoes and half olives. Combine all ingredients, salt and pepper to taste, chill.

Brazilian Chicken

Adapted from allrecipes

3 boneless, skinless chicken breasts, cut into thin strips
3/4 red onion, chopped
2 tomatoes, chopped
1 can coconut milk
1/2 tsp. crushed garlic
2 Tbsp. oil
1 tsp. cumin
1/4 - 1/2 tsp. cayenne
1 tsp. turmeric
1 tsp. coriander
salt and pepper, to taste

Combine cumin, cayenne, turmeric, and coriander in a small bowl and set aside. Saute onion in oil. Add chicken and spice mixture. Cook until the chicken is no longer pink. Add tomatoes and coconut milk. Summer over medium heat for 20-30 minutes until chicken is tender and sauce is thickened. Serve over rice.
*This is a pretty soupy sauce. I think it might be good with the chicken cut into smaller chunks and served as a soup too.

Candice's Black Beans

2 cans black beans, drained and rinsed
5-6 slices of bacon, chopped and browned
1/2 onion, chopped
1/2 tsp. crushed garlic
2 Tbsp. cilantro, chopped
1/2 tsp. cayenne (add less if you don't like spicy)
1 c. water
1/2 tsp. salt
1/8 tsp. pepper

Combine in a crock pot on low for 3 hours.