Cheesy Garlic Bread

Cheesy Garlic Bread and Lasagna.......Need I say more?  No I don't think so, so here is the recipe!

Here's what you need:

16 oz. French Bread loaf
3/4 cup butter, at room temperature
1/2 cup Parmesan cheese, freshly grated
3 tsp. granulated garlic

Pre-heat oven to 400 degrees.

In a small bowl mix butter, Parmesan cheese, and granulated garlic until well mixed.

Slice the loaf of bread down the middle lengthwise creating two long pieces. 

 

Spread each half with half of the butter mixture and cut into 2" pieces.  Place on a baking sheet and bake for 10 minutes.  Turn the Broiler on high and finish cooking under the broiler for 2 - 5 minutes, just until golden.  Keep the oven door cracked open when using the broiler and don't walk away because the bread can burn very easily.

Yummy, Toasty, Garlicky, Cheesy Bread!

Serves 8 - 10

Enjoy!

Here is the handy printable - Cheesy Garlic Bread

Most Delicious Lasagna

Hahaha what a name for a title!  I keep hearing that my lasagna is Amazing and I've been making it for years.  It's really a pretty simple dinner to make.  We had the kids and grandkids over yesterday for a family dinner and it was the perfect time for me to make lasagna.  Unfortunately because everyone LOVES it so much I only had a teeny tiny piece left over, but that's okay because it's hidden behind the veggies in the fridge and we all KNOW I'm the only one who will even look at a veggie!

Here's what you need:

Sauce
2 Lbs. ground beef (I use an 80/20)
1/2 yellow onion, diced
3 tsp. Italian seasoning
1 tsp. granulated garlic
1 tsp. salt
1/2 tsp. pepper
2 ea. 1 Lb 8 oz. jars of Marinara Sauce (I use Ragu)

To Assemble:
1 - 9oz package Barilla "no boiling required" Lasagna noodles
1-1/2 cups Monterey Jack cheese shredded
1-1/2 cups Mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated
1 - 9 x 12 disposable heavy duty tin pan or a 9 x 13 deep dish baking dish

 

In a large skillet brown the ground beef with the onions, seasoned with 1 tsp. Italian seasoning, 1 tsp. salt and 1/2 tsp. pepper.

When the ground beef is browned, add the sauce and 2 more tsp. Italian Seasoning and 1 tsp. granulated garlic.  Bring to a boil and reduce to a simmer. Taste to see if it needs more salt and pepper. Simmer for 10 minutes.  

Preheat oven to 375 degrees.

 

Butter the bottom and sides of a 9 x 12 disposable heavy duty tin pan or a 9 x 13 deep dish baking dish. (I use the tin pan because it's a lot less cleanup). Put a couple of ladles of sauce in the bottom of the baking dish to give it a thin even layer.

 

Next place the pasta noodles in a row covering the bottom, breaking pieces to fit the whole bottom.  I change directions of the noodles each layer so that you have a sturdier lasagna. Ladle a couple of spoonfuls of sauce over the pasta (approximately 1-1/2 cups).

Next sprinkle ⅓ of the Mozzarella, Monterey Jack, and the Parmesan on top of the meat.

Repeat two more times until all the sauce and cheese is used up.

 

Place baking dish on a baking sheet and bake for 45 minutes.  Remove from oven and let stand 10 minutes before serving.

Serve with Cheesy Garlic Bread YUM!  This is the teeny piece that was left over!

Serves 8 - 10 of your favorite People

**Update - This recipe can be split into two smaller pans and one can be frozen for later. Just cover with plastic wrap, then tin foil, then place in a freezer bag and freeze. When you are ready to serve the second one, just place in fridge two days before and allow to defrost. Bring to room temp by setting on the counter about 45 minutes before cooking then bake at 375 degrees for 45 minutes. Serve and enjoy!

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Lasagna


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~Hugs~

Michelle

Herb Roasted Chicken

Now onto the second delicious recipe I made today.  I wanted to oven roast a chicken so I would have plenty of it on hand for recipes that call for shredded chicken or just to use for sandwiches or salads.  I can't stand to boil chicken when I can roast it and it is much juicer and the flavor is out of this world.

Michelle's Shredded Pork Tacos

Do you ever have one of those days where you can't decide what you really want to eat or cook?  Today was a day like that for me and I don't mean that I couldn't decide what to cook; I just couldn't decide on only one thing.  This is becoming like an addiction......someone please call for an intervention!

I don't know what you do on a rainy day, but I stay in the kitchen and cook and bake all day and today was a perfect example.

I went to the store early this morning and picked up a whole chicken and a pork shoulder, which I have in the freezer but are seriously still frozen, so I could cook both and have plenty of shredded meat on hand over the weekend and early next week for recipes.

Spaghetti with Meat Sauce

This is my spaghetti recipe I have been making for years.  I figure not everyone knows how to make a great spaghetti or has a good recipe.  It's pretty simple and truly delicious.

Lydia's Cheesy Bread

The first time I had this bread was up at my parents house at the Lake when dad's cousin Lydia was there.  She was the funniest lady and will be missed bunches.  Lydia always had a few jokes to tell and some were a little risque' but she ALWAYS made me smile.  This recipe is to the best of my recollection, so if you know the whole recipe please let me know.  I would love to get a copy, even though this was Delish.

Here's what you need:

1 - 1 lb round loaf of sourdough, approximate weight
8 oz.  Monterey Jack cheese, thinly sliced
4 oz.  Cheddar cheese, thinly sliced
1/2 cup butter, melted
1/4 cup Parmesan cheese, freshly grated
3 green onions, thinly sliced
1 tsp. granulated garlic

Preheat oven to 375 degrees.

Place round of bread on a cutting board and start slicing into 1" slices almost all the way through; leaving each piece still attached.

 

Then holding the bread really tightly together slice the other way so you are making 1" cube cuts and going almost all the way through but still leaving it intact.  The second direction is a little harder to slice, but just keep the bread tightly together.

 

Place bread round on top of tin foil (enough to cover the bread) on a baking sheet.

 

 Melt butter in a small dish and add the Parmesan, sliced green onions and granulated garlic to the butter.  Set aside.  Place the pieces of cheese in between the cubes of bread going around each cube.  I cut most of the pieces into 1" x 2-1/2" or so and then cut those in half when I needed smaller pieces.

Pour the butter mixture over the top of the bread, getting into as many spaces as possible.  Fold the tin foil up and over the bread covering completely.  Bake for 15 minutes covered then open the foil and bake an additional 15 minutes.

 

Cheesy Yummy Goodness!

Serves - 8

Enjoy!

~Hugs~

Michelle

Here is the handy printable - Lydia's Cheesy Bread