Wednesday, February 2, 2011

Oatmeal Raisin Cookies, Red and White Lasagna and Garlic Bread

This is what happens when we get snowed in. I can't stop cooking. I am already out of parchment paper and heavy whipping cream. If this lasts much longer, I will have to get to the store.

Today I've made a very good oatmeal raisin cookie. These are not crispy and they are not overly spicy.

Oatmeal Raisin Cookies
1/2 c. butter
1/2 c. Crisco
1 1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 1/2 t. vanilla
1 1/2 c. flour
1 t. cinnamon
1 t. baking soda
1/2 t. salt
1/2 t. pumpkin pie seasoning
3 c. quick cook oats
1 c. raisins
Cream the butter, Crisco and sugars. Add in the eggs and vanilla. Mix in everything else but the oats and raisins. Last, add in the oats and raisins. Bake at 350 for 11 minutes.

I also made my standard lasagna. I can't make lasagna like normal people because my husband doesn't like ricotta cheese. So I substitute Alfredo sauce. It ends up being a red and white lasagna. Very good.


Red and White Lasagna
box of Lasagna noodles
1/2 pound Italian sausage
1/2 pound hamburger
1 t. chopped garlic
1 jar of marinara sauce
1 container of refrigerated Alfredo sauce
2 c. shredded mozzarella
1 c. fresh grated Parmesan
Cook the noodles, drain. Brown the meat with the garlic, drain. Mix the marinara sauce with the meat reserving a 1/2 a cup. Spray a 9 x 13 pan with Pam. Pour the reserved sauce in the bottom. Put a layer of noodles down. Top with a  layer of meat sauce. Lightly sprinkle mozzarella on top. Layer noodles on top. Top noodles with a layer of Alfredo sauce. Sprinkle all the Parmesan on top of the Alfredo. Top with noodles, then top with meat sauce and mozzarella. Top with noodles. Spread a layer of sauce on the top, then finish with the rest of the mozzarella. Cover with aluminum foil and bake in the oven 25 minutes. Remove foil and bake an additional 25 minutes.

This goes well with my favorite way to make garlic bread.

Garlic Bread
real butter
minced garlic (I like the jar kind because it is so easy)
French or Italian bread
In a large frying pan, melt some butter, add in a spoonful of garlic. (Don't burn the garlic!) Rub the bread in the pan until it is toasted. If you want to go a step further, after toasting the bread you can place the bread on a cookie sheet and cover with shredded mozzarella cheese. Then bake in the oven until the cheese is melted.

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