Over at Faith & Family Live! there is an opportunity to share Fall recipes for a prize. What inspired me to participate more than the prize is my absolute L-O-V-E for Fall/Winter recipes! I feel like I'm floundering all Summer long and once the cool weather hits, I can let go a sigh of relief and start cooking!
I was in a bit of denial about Summer being over, but before I knew it, we got our first snow! In fact, today is a cold, snowy day; a day perfect for blogging, drinking hot coffee, reading, and watching movies. That's the plan!
My little ones as the first flakes of the season fell.
Hot chocolate after playing out in the cold!
On to the recipes! First, I'm going to share my personal, most favorite recipe in the world. This is my mom's lasagna. Not only do I think it's delicious, but it also brings back such happy memories of my childhood and is a true comfort food! (I doubled the recipe when I made it yesterday - one for a baby shower we went to and another to freeze.)
Amma's Lasagna
1/2 lb. italian sausage
1/2 lb. ground beef
1 small onion, diced
1 28 oz. can diced tomatoes
1 12 oz. can diced tomatoes
1 12 oz. can tomato paste
1 t. sugar
1/2 t. oregano
1/2 t. thyme
1/2 t. crushed red pepper
3/4 t. garlic salt
1 bay leaf
2/3 16 oz. package lasagna noodles (about 14 noodles)
2 eggs
1 15 oz. container ricotta cheese
1 16 oz. package of mozzarella cheese diced, or buy shredded
1. In a 5 Qt dutch oven over high heat, cook ground beef, sausage, and onion until pan juices evaporate and meat is browned. Add tomatoes, their liquid, and next 8 ingredients.
2. Heat mixture until boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
3. Discard bay leaf. Tilt pan and spoon off any fat which accumulates on top of sauce. Cook lasagna noodles as label directs; drain well in colander.
4. In 9x13 baking dish, arrange half of drained lasagna noodles, overlapping to fit. Preheat oven to 375*F.
5. In small bowl combine eggs and ricotta cheese and spoon one half of this mixture over lasagna noodles in baking dish.
6. Sprinkle with one half mozzarella; top with one half sauce. Repeat layers. Bake in oven for 45 minutes. Remove from oven and let stand 10 minutes before serving.
***As a side note, I want to add that I include WAY more oregano and thyme than the recipe calls for. Usually 1 to 1 1/2 t. thyme and up to 3-4 t. oregano (I just really like oregano!). Also, I've made this recipe with ground turkey and turkey sausage with success, as well as with whole wheat lasagna noodles. It's pretty flexible.
Last night, we followed up with a delicious apple pie, from this year's abundant apple harvest.
For good measure, I'm going to add one more recipe! This is one of my very favorite crock pot recipes and I just made it the other night with a couple of nice loaves of homemade Amish bread and an apple crisp. It was wonderful! (Love the picture from '06! I posted this recipe on my old blog a couple of years ago, which is where I got my picture! ha ha!)
Crock Pot Chicken Noodle Soup
8 Cups water
4 medium carrots, cut to 1/4 inch slices
1 medium stalk celery, cut to 1/4 inch slices
1 small onion, chopped
2 bay leaves
1/4 teaspoon dried thyme
salt and pepper
1 whole chicken (about 3 1/2 lbs.)
3 cups egg noodles, uncooked
1.
In slow cooker bowl, combine carrots, celery, onion bay leaves, thyme,
4 t. salt, 1/2 t. pepper. Place whole chicken on top. Cover and cook
low 8-10 hours or high 4-5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Start noodles to boil on the stove.
3. While noodles cook, remove and discard skin, fat, and bones from chicken, shred meat.
4. Skim fat from soup and discard. Return chicken to soup, add noodles, and serve.
Serves 6. (From October 2006 Good Housekeeping magazine)
We are loving the cold weather food around here, and I'm looking forward to trying some new recipes that the other ladies post!


