Spin on Lasagna Recipe

I. Cook

1 package of lasagna noodles

according to directions.












Then lay flat to dry on cooling racks

II. Mix

2 eggs
3 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 Tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper








Beating eggs first, then add other ingredients














III. Cut cooked noodles in half












spread with a decent amount of the ricotta mixture












then sprinkle shredded mozzarella













roll up to be secure, not too tight, you wouldn't want all the cheese to come out, but tight enough that it holds it shape fairly well.

***If you would like to prepare for storage, stop here and refer
to the end of this recipe***

place in your baking dish, 9 x 13 or 8 x 8
(you can also use a smaller dish, depends on how much you are making)

seam side down











assemble in baking dish tightly





























Cover with your favorite marinara sauce

(I like to make my own, but anything will work!)

Bake in a preheated oven at 375 degrees
for approximately 30 minutes.









If you have any leftovers of your shredded mozzarella or Parmesan you can throw that on top for the last few minutes and let it get melty and yummy.











Take out of the oven after it is bubbly and cheeses are melted.

And now you have your lasagna! No cutting required-just scoop out 2 - 3 rollups per adult sized portion.

ENJOY!

***Or, store for your freezer***

place on a cookie sheet, evenly spaced, and place in your freezer.


























Once frozen you can toss them into a freezer bag and store them in your freezer until you are ready to eat.












The great thing about this is, you can pull out the perfect portion sizes for how many you are feeding.

Great for a quick dinner for one or two!

Just add sauce, and back a little longer, keep an eye on it after 30 minutes, and bake until bubbling and inside cheese is melty (you may have to check).


I hope you like this meal, we made it for our Youth Valentine's Dinner.

**Thanks to Lisa of Barchester for the actual recipe. And the rollup "design" was a cooking show idea my dad saw that was tweaked by my parents and myself. props.

Apple Pie Cookies

This is a picture of one of my first batch of Apple Pie Cookies. My Grandmother gave me a Beta Sigma Phi Recipe book called, "Comfort Food-All Time Favorites". This is the first recipe I have tried and it has become a definite in the "Top 5 Greatest Cookies of All Time" in my opinion. So I am sharing it with you-so print this and get out your rolling pin!

Apple Pie Cookies
1/2 cup shortening
1 cup granulated sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
Filling (see below)
2 cups confectioners' sugar
milk
cinnamon to taste

Beat the shortening and granulated sugar in a bowl until light and fluffy. Add the egg. 1/2 cup milk and the vanilla and mix well. Combine the flour, cream of tartar, baking soda and salt. Add to the shortening mixture gradually, beating constantly. Divide dough in half. Wrap in plastic wrap. Chill for 2 to 3 hours. Roll each portion of dough 1/8 inch thick on a floured work surface. Cut with a 2 1/2-inch cookie cutter. Place half the cookies 2 inches apart on a cookie sheet. Spread 2 teaspoons of Filling over each cookie. Top with a second cookie. Crimp the edge to seal. Bake at 375 degrees for 10 minutes or until brown. Cool on the cookie sheet for 1 minutes. Remove to a wire rack to cool completely. Mix the confectioners' sugar with enough milk in a bowl to make of a glaze consistency. Stir in the cinnamon. Drizzle over the cookies.
Yield: 3 dozen cookies.

Filling Ingredients:
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
3 tart apples, peeled and grated
3/4 cup water

Filling Directions:
Combine the brown sugar, flour, cinnamon, apples and water in a saucepan. Cook over medium heat until the apples soften and the mixture thickens, stirring often. Cool completely.

They are fantastic! And great with Ice cream. Giving due to the creator of this amazing recipe(according to my book): J. Wiggins, from Ohio.
You should definitely try them!