Lasagna

Lasagna
Recipe from Brittany Graham

1/2 lb ground beef
1 clove garlic, minced
1/2 onion, diced
1 jar pasta sauce
1 1/3 cup cottage cheese
1 egg
1 1/2 cup mozzarella cheese, shredded
9 lasagna noodles, uncooked

In a 9x9 baking dish, pour 1 cup of pasta sauce (or just enough to cover the bottom) of the pan. In a frying pan add ground beef, garlic, and onion. Cook until meat is brown. Add the rest of the pasta sauce to the meat mixture. In a small bowl, mix together cottage cheese and egg.

Layer in the baking dish:

3 noodles
1/3 of meat sauce mixture
1/2 of the cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
1/3 of meat sauce
rest of cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
rest of meat sauce
rest of mozzarella
Parmesan cheese

Bake covered at 350 for 1 hour. Take off cover and cook for another 10 minutes. Take out of oven and let sit for 15-30 minutes before serving.

Cheddar Chowder

Cheddar Chowder
Recipe from Liz Cox

2 c diced potatoes

1/2 c sliced carrots

1/2 c sliced celery

1/4 c chopped onion

1 1/2 t salt

1/4 t pepper

Place ingredients in 2 cups of water and simmer 15 minutes.

1/4 c margarine or butter

1/4 c flour

2 c milk

2 c grated cheddar cheese

1 c cubed ham

In a large sauce pan combine butter and flour. Whisk together and slowly add milk. Stir constantly until mixture is thickened. Add cheddar and whisk until smooth. Add ham. Combine veggies (do not drain) and cheese sauce. Do not boil.

Mom's Seven Layer Dip

Mom's Seven Layer Dip
Recipe from Mom

1 can refried beans (add a little water if too thick)
1 carton avocado or guacamole dip (I found an easy recipe online)
1 pint sour cream
1 pkg taco seasoning mix
Sliced green onions
Sliced black olives
Diced tomatoes
Grated cheese

Mix together sour cream and taco seasoning in a bowl. Layer in an 8x8 glass pan: Refried beans, guacamole dip, and then sour cream/taco seasoning mix. Sprinkle with finely grated cheese. Garnish with olives, tomatoes, and sliced green onions. Refrigerate until ready to serve.

Tres Leche

Tres Leche
Recipe from Macie Stratton

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. milk
1 c. vegetable oil
4 eggs

Milk syrup:

1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 c. half & half
1 tsp. vanilla extract

Top with Cool Whip and strawberries (optional). We don't usually do the cool whip.

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray. Put the cake ingredients into a bowl. Mix with a hand mixer on low speed until well mixed (for about 1 min.). Scrape the batter off the sides with a spatula and then beat an additional 2 min. on medium speed. The batter should be well blended. Pour into the greased pan. Bake at 350 for 30-35 min. When done, allow to cool.

While the cake is cooling, make the milk syrup. Whisk together the ingredients. Poke the cake all over with a fork. Using a large spoon, pour the milk mixture over the cake. Let the syrup soak into the cake. Continue doing this until all of the syrup is used up. When you have finished, not all of the syrup will be completely absorbed.

Cover the cake loosely with plastic wrap and refrigerate for about 2 hours (KJ says the longer the better it is).

Before serving, spread with Cool Whip and top with sliced strawberries.