Our Favorite Lasagna

1 lb turkey breakfast sausage, browned and drained
1 26.5 oz can of Hunt's Traditional spaghetti sauce
9 Lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese (when possible I always buy a block of cheese and grate it myself...so much better)
Parmesan cheese, if desired

After turkey is browned and drained, add sauce and mix well.

Place 1/2 of the sauce mixture in bottom of 9 x 9 inch pan.

Sprinkle with approximately 1 1/2 cup mozzarella cheese.

Top with 3 layers of lasagna noodles. They will be too long, just trim them with a knife or scissors and throw away the ends.

Top with remaining sauce and mozzarella cheese.

Sprinkle desired amount of Parmesan cheese on top.

Bake at 350* for 30 minutes or until hot and bubbly.

My guys like things simple. No fancy cheeses or odd veggies in their lasagna. The addition of the turkey sausage makes this a hit with all of them.

Crescent Chicken Roll-ups

1 cup cooked, shredded chicken breast
1/2 cup grated cheddar cheese
1 cup milk
1 can crescent rolls
1 can cream of chicken soup

Mix chicken and cheese, set aside.

Mix soup and milk to make a sauce, pour into an 8 X 8 inch baking pan.

Unroll crescents and separate into individual triangles. Flatten slightly. Fill each triangle with chicken and cheese mixture. Roll up to make a little pocket for each one, and place on top of sauce.

Bake at 350* for 25 to 30 minutes.

This is a great way to use up left over chicken. I often use up part of a sticky chicken, or a rotisserie chicken.

Penne Pasta and Smoked Sausage

2 cups uncooked penne pasta (I like the mini ones)

1 1/2 cups french fried onions, divided
1 1/2 cups milk
1 cup (4oz) shredded mozzarella cheese, divided
1 can condensed cream of chicken soup, undiluted
1 lb. smoked sausage or fully cooked kielbasa, cut into 1/4 inch slices
1 cup frozen peas (I leave these out...no one likes peas in this house!)

Cook pasta according to package directions.

Meanwhile, in a large skillet, brown sausage over medium heat for 5 minutes; drain.

In a large bowl, combine milk and soup. Stir in 1/2 cup french fried onions, 1/2 cup cheese, peas (if you like that kind of thing), and sausage.

Drain pasta and add to sausage mixture. Transfer to a 9 X 13 inch baking dish. Cover and bake at 375* for 25-30 minutes or until bubbly.

Remove and sprinkle with remaining french fried onions and cheese. Bake uncovered and additional 3 to 5 minutes or until cheese is melted.

"Pasta and sausage, oh darn," says Doug. He loves all pasta and all sausage!

Crispy Pretzel Bars

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
5 cups rice crispies
2 cups pretzel sticks broken in half
1 cup plain M&Ms

Heat sugar and corn syrup in saucepan until sugar is dissolved, stirring constantly.

Remove from heat and stir in peanut butter until well blended.

Add the cereal, pretzels and M&Ms; stir until coated.

Press into a greased 9 X 13 inch pan.

When cooled, cut into bars to serve.

No Bake Granola Bars

2 1/2 cups rice crispies
2 cups uncooked quick oatmeal
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 cup peanut butter
1 teaspoon vanilla
1/2 cup mini chocolate chips

Spray a 9 X 13 inch pan with non stick spray.

Combine first 2 ingredients in a large bowl, set aside.

Bring brown sugar and corn syrup to a boil, stirring constantly, remove from heat.

Stir in peanut butter and vanilla.

Pour over dry ingredients and stir until well coated.

Let stand a few minutes to cool slightly.

Stir in mini chocolate chips and then press into a 9 X 13 inch pan. Cool on a rack, then cut into bars and serve with a tall glass of cold milk.

Breakfast Casserole

1 # ham, cubed (may substitute bacon or sausage, cooked and drained)
9 eggs
1 1/2 cups milk
3/4 to 1 cup shredded cheddar cheese
6 slices bread, cubed
1/2 teaspoon dry mustard (I have omitted this and it still turns out fine)
1 teaspoon salt

Combine all ingredients and add to meat. Bake at 350* for 35 to 45 minutes.

Can be made before and refrigerated to bake the next morning.

Bacon Cheeseburger Pasta

8 oz. uncooked pasta
1 # ground chuck
6 strips bacon
1 can tomato soup
1/2 soup can water
1 cup shredded cheddar cheese

Cook and drain pasta according to package directions.
Meanwhile cook bacon and ground chuck until browned, drain well.
Add pasta, soup and water to skillet with drained meat. Heat through.
Sprinkle with cheese, cover till cheese is melted.

Stromboli

1 package(3 oz) real bacon bits
2 oz thinly sliced turkey
2 oz thinly sliced ham
4 oz (1cup) shredded cheddar cheese
1 (11 oz) can Pillsbury Refrigerated Crusty French Loaf


Heat oven to 350*. Spray cookie sheet with nonstick cooking spray.

Unroll dough. Sprinkle cheese and bacon bits over top of dough.

Top with turkey and ham.

Starting with long side, roll up dough; press edges to seal.

Place on sprayed cookie sheet. Make 3 to 4 slits in top of loaf.

Bake at 350* for 23 to 28 minutes or until golden brown. Cool 5 minutes.

Cut into 1 inch diagonal slices.

We like it with marinara sauce for dipping.

Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Combine above ingredients in a small bowl, set aside.

1 whole onion, chopped

1 whole chicken for roasting
(remove giblets and neck from inside chicken, rinse chicken inside and out, pat dry)

Rub spice mixture over skin and inside chicken.

Place in a large resealable plastic bag, seal and place in refrigerator overnight. I have skipped this step and still get great results.

When ready to roast, stuff chicken cavity with chopped onions. Place chicken breast side down in roasting pan.

Roast uncovered at 250* (that's not a typo) for 5 hours. Baste occasionally with pan juices. The chicken will become golden brown and be so delish!