Cheesey Shell Lasagna

1 1/2 lbs lean ground beef
chopped onion, garlic
1 can stewed tomatoes, cut up
1 jar (14 oz) meatless spaghetti sauce
1 can of mushrooms, optional
8 oz small shell pasta
2 c (16 oz) sour cream
1 pgk cheese blends
1 pkg mozzarella cheese

Saute ground beef, onion, garlic and drain. Stir in tomatoes, spaghetti sauce and mushrooms. Bring to a boil Reduce Repeat layers. Sprinkle with mozzarella on top. Coverand bake at 350 for 35-40 min. Uncover, bake 10 min longer until cheese begins to brown. Let stand 10 min before cutting. Makes 12 servings.

Thank you Mammie for making this for us! We've had a busy week and a home cooked meal was wonderful!!!

Ice Cream-without a freezer

2 c heavy whipping cream
1 can Sweetened condensed milk
cookies, candy-whatever you want to add!

Whip cream until it peaks. In another bowl, combine sweetened milk and other ingredients. Add to whip cream. Put in freezer container and freeze overnight.

We added oreos and chocolate magic topping. Yummy!!!!

The strawberry one really didn't work very well.

Pork Loin

Friday night, I made the Pioneer Woman's Pork Loin-Delicious!!!

1 pork loin
s&p
olive oil
butter

In a cast iron skillet, melt 2 T olive oil and 2 T butter. Wash loin, cut off fat and rub with salt and pepper. Brown loin on each side. Put in oven at 425 for 10 to 15 min. Easy and wonderful!!!

Bacon Wrapped Chicken

This is sooo good! Thanks Melissa for sharing the recipe!

5 chicken breasts, cut into pieces
1 package of bacon, cut in half
1 c of brown sugar
3 T chili powder

Spray your pan very well before you start. Wrap chicken in bacon, secure with toothpick. Mix brown sugar and chili powder and sprinkle over chicken. Bake at 350 for 30 to 35 mintures. At end of cooking time, turn oven on broil and crisp bacon up.

Teriyaki Chicken

I saw this recipe on Sandra Lee's show last week and it looked so good.

Marinade:
1/2 c soy sauce
1/4 c brown sugar
1 t minced garlic
ginger (I didn't add this since I didn't have any)
pepper

add Chicken and marinade for 2 hours or overnight. Grill. while grilling, bring leftover marinade to a boil and baste chicken when almost finished cooking.
This is soooo good. Our chicken was really tender. I made green beans and rice pilaf to go with it.

Peanut Butter Cake

Peanut Butter Cake
1/2 c peanut butter
1/2 c butter, softened
4 eggs
1 package butter cake mix
2/3 c water

icing:
1 c peanut butter
1/2 c butter, softened
4 c confectioner's sugar
1/3 c heavy cream

Preheat oven to 325 degrees. grease and flour 2 9 inch round cake pans. (I just used a 13 x 9 in pan)
Combine 1/2 c peanut butter and 1/2 c butter. Cream until light and fluffy. Add eggs one at a time, mixing well after each one. Add cake mix and alternate with water. Stir until just combined. Pour batter into cake pans.
Bake at 325 for 25 minutes or until cake is done in center. Allow cake to cool in pan for 10 min. and then turn out onto cooling rack. Assemble and frost with icing* once it is cool.

*icing:
combine 1 c peanut butter, 1/2 c butter and cream until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting spreading consistency. Apply to the cooled cake.

Jason loves this cake. I am not personally a huge fan of peanut butter like he is so I will wait until I taste it to say if it's good or not:)

Pizza Dip

I made this dip to take to our SS Super Bowl party. It was pretty good. Served it with bagel chips.

1 8 oz. cream cheese
1 15 oz. pizza sauce
1 8 oz. mozzarella cheese
1/4 c. grated Parmesean cheese
1 T. finely chopped rosemary
1 T. finely chopped thyme
1 T. Italian flat leaf parsley

Heat and serve with bagel chips.

Can't remember which blog I got this from.

Rocky Road Fudge

As long as I can remember, my parents have made this fudge around Christmas time. It is wonderful!

1-12 oz pkg of semi-sweet chocolate morsels
1-14 oz. can Eagle Brand milk
dash salt
1 1/2 t. vanilla extract
2 T. margarine
2 c. dry roasted peanuts
1-10 1/2 pkg mini marshmellows

Melt morsels with Eagle Brand milk, 2 T margarine and the vanilla. In a large bowl, combine peanuts, marshmellows and salt. Pour melted chocolate mixture into nut mixture. Mix well. Spread into wax paper lined 9 x 13 pan. Chill 2 hours. Turn fudge over onto cutting board, peel off wax paper and cut into squares. Store at room temp but it tasted better if cold.