EASY Lasagna

1-2 pounds ground beef
3 15-oz. jars spaghetti sauce (I use only 2)
8 oz. UNCOOKED lasagna noodles
16 oz. cottage cheese (I always need more than this)
4 cups shredded mozzarella cheese

Brown the ground beef in a skillet, stirring until crumbly; drain well. Stir in the spaghetti sauce. Layer the ground beef mixture, lasagna noodles, cottage cheese, and mozzarella cheese 1/3 at a time in a baking dish. Bake, covered with foil, at 350 for 1 hour.

This is wonderful because you don't have to pre-cook the noodles! This is also wonderful to freeze.

From Ashley's Kitchen

Mom's Beef Tips and Rice

1 lb. round steak, cut into 1" squares, or stew meat
1 can beef consumme
1/2 cup cranberry juice cocktail or grape juice
1 tbsp. soy sauce
1 clove garlic (minced)
1/4 tsp. onion salt
2 tbsp. corn starch
3/4 cup water
cooked rice

Brown meat in skillet. Stir in consumme, cranberry juice, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover and simmer one hour. Blend in cornstarch and water. Turn up heat and stir gradually to thicken. Serve over rice.

From Ashley's Kitchen

Easy Thin Mints

These remind me of Girl Scout Thin Mints and are super easy to make!

Ingredients:

• Ritz crackers
• Andes mint chips (the kind you find in the baking isle)

Directions:

1. Empty the bag of Andes mints into a shallow saucepan.
2. Heat on low (this is key), stirring continuously until all of the chips are melted & smooth.
3. Drop a few Ritz crackers in the melted chips, turn over with a fork and turn once more (just until all sides are covered.)
4. Remove and place on a baking sheet lined with wax paper.
5. Place the dipped crackers in the fridge for 5-10 minutes to set.
6. Store in an airtight container.

Notes:

• One bag of Andes Mint Chips will do approximately two sleeves of Ritz.
• Once the cookies are set, they don't need to be stored in the fridge. However, we love to leave them in the freezer for a summertime snack!

From Ashley P.'s Kitchen

Taco Soup

This is my mom's recipe and has been a family favorite for ages. I've seen other recipes out there, but here is a QUICK version that doesn't require too many ingredients or prep.

1 lb. ground beef, browned and drained
1 envelope taco seasoning
1 envelope ranch seasoning
1 can Rotel (tomatoes and chilis)--mild is recommended
1 can corn (I even use cream corn and it works great!)
1-2 cans of beans (I use 1 can of pinto beans)
3-4 cups of water, depending on your taste

Combine all together and heat on the stove until hot. Serve with sour cream, cheese, and tortilla chips. I can't tell you how delicious this soup is!

From Ashley's Kitchen

Chicken and Wild Rice Casserole

This is an absolutely delicious, EASY casserole! It's my mom's recipe, and I just had to share it with you.

2 cans French-cut green beans (drained)
1 can cream of celery
1/2 cup mayo (or to taste)
1 pkg. Uncle Ben's Long Grain and Wild Rice (prepared as directed)
1-2 cans chicken (or fresh if you have it on hand)

Combine all together in a 9x13 casserole, and bake for 25 minutes at 350. DELICIOUS!!!

From Ashley's Kitchen

Snow Dusted Lemon Bars

These are my Grandma's wonderful Snow Dusted Lemon Bars I want to share with everyone.


Heat oven to 350 degrees.

(Make & Bake First)
Crust Ingredients:
1 1/3 cups all-purpose flour
1/4 cup sugar (or Splenda)
1/2 cup (1 stick) real butter (softened, but not melted)
Combine all crust ingredients in small bowl. Beat with electric mixer at low speed, scraping bowl often,
until mixture looks like coarse crumbs. Press evenly onto bottom of ungreased 8-inch square baking pan to make a crust. Bake for 15 to 20 minutes and take out of oven to add filling on top.


(While the crust is baking combine all filling ingredients in small bowl):
2 eggs
3/4 cup sugar (or Splenda)
2 Tablespoons all-purpose flour
1/4 teaspoon baking powder
4 Tablespoons lemon juice
Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Put this back into oven and continue baking for 18 to 20 minutes.
Take out of oven and sprinkle top with powdered sugar. Cool completely. Cut into bars. Garnish with lemon zest, if desired.
Each bar is 130 calories if made with real sugar. (she made) the bars and filling with Splenda because you have to use the powdered sugar to sprinkle on the top.

The crust won't turn brown but it will get done if you follow the baking time.

From Kelly's Kitchen

Easy Oreo Ice Cream Cake

I have fixed this numerous times because it's so amazingly delicious and EASY!!!! All you have to allow for is the freezing time. I've even put sprinkles on top according to the different occasions.


1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8 OREO Cookies, chopped (about 1 cup)

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours.

Makes about 12 servings.

From Ashley's Kitchen