Neighborhood Lasagna

1 # Ground Beef
1/2 c. chopped onion
1 can (28 oz.) of diced tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 Bay leaves
2 Tbsp. Oregano
2 Tbsp. Parsley
2 Tbsp. Basil
2 cloves of minced Garlic
1 t. salt
1 pkg Oven Ready Lasagna Noodles
18 oz. cottage cheese
3 eggs
1 # Mozzarella cheese
1 # grated Monterey Jack cheese

Brown ground beef, add onions and cook until transparent. Stir in tomatoes, tomato sauce, and tomato paste, bay leaves, oregano, parsley, basil, garlic, and salt. Simmer at very low heat for 30 - 60 min. While sauce is simmering, combine cottage cheese and eggs in a bowl, set aside. Combine mozzarella and monterey jack cheese in another bowl. Grease a 9 x 13 pan and a 9x9 pan. Layer noodles, meat sauce, cottage cheese mixture, and then grated cheeses. Repeat. Bake at 350* for 45 minutes. ---------------------------------------------------Cori

(This was Grandma H.'s original recipe, but I've tweaked it several places. I call it neighborhood lasagna because it makes two pans, so I usually give one away to Traci or Rachel. Or sometimes I freeze it for another day. This lasagna takes a while to make, but it is so worth it.)

Granny Ruby's Smothered Chicken

1 pkg boneless chicken breasts
6 slices swiss cheese
1/3 c. white wine (I don't know what the original recipe called for. The only wine I ever have in the fridge is White Zin, and that tastes fine. You can leave this out totally if you want, but I find it mellows the kids out. Kidding.)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup of dry stuffing (the packaged kind works wonderfully)
1/2 stick of butter

Grease pan. Cut chicken breasts into bite-sized pieces and lay on bottom of pan. Cover with slices of swiss cheese. In separate bowl, combine the two soups and wine. Mix. Pour mixture over chicken. Sprinkle dry stuffing across top of dish. Drizzle melted butter over stuffing. Cover with foil. Bake at 350* for 1 hour.

(At Holidays, this is always referred to as Granny Ruby's Chicken. We call it Smothered Chicken. Over the years, I think I've altered the original recipe a little bit, but it's easy and delish.)

Newlywed Pizza Meatloaf

2 eggs, lightly beaten
1 can (8 oz. ) pizza sauce, divided
1 c. of crushed crackers (I like Ritz or Saltines)
1/2 c. grated parmesan
1/2 c. mozzarella cheese, divided
1/2 c. chopped onion
1/4 c. green pepper
1 t. seasoned salt
1 t. oregano
1/4 t. pepper
2 # ground beef

Combine eggs, 3/4 c. pizza sauce, cracker crumbs, parmesan, 1/4 c. of mozzarella, onion, green pepper, salt, oregano, and pepper. Add beef and mix well. Pat into greased 8 in. square baking dish. Bake at 350* for 50 minutes. Drain juices very carefully. Spread remaining pizza sauce over loaf, and bake 10 more minutes. Sprinkle with remaining mozzarella cheese and bake 3-4 more minutes. Serve with add'l pizza sauce if desired.-------------------------Cori

(This was the only thing I knew how to cook our first 6 months of married life. I think I found it orginally in a Taste of Home magazine. Very easy.)

Giada's Crunchy Chicken Tenders

4 tablespoons plus 1/2 cup extra-virgin olive oil

1 cup buttermilk

1 1/2 pounds chicken tenders (about 18)

3 large garlic cloves, minced

1/2 teaspoon salt

3 tablespoons balsamic vinegar

Freshly ground black pepper

1 1/4 cups freshly grated Parmesan

3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

(This was the first "made-from-scratch" meal that Aaron and Megan made together. It's delicious, but the vinaigrette makes it awesome.)

Paula's Broc/cauli Salad

1 lb cooked bacon
2 small heads of broccoli
1 medium head of cauliflower
1 medium red or sweet onion
1/3 cup sunflower seeds
1/3 cup slivered almonds
1/2 cup golden raisins
1/2 mayo
1/2 sugar (or splenda equivalent)
2 T. apple cider vinegar

Chop bacon, broccoli, onion, and cauliflower and mix. Add in seeds, almonds, and raisins. In a separate bowl wisk mayo, sugar, and vinegar together to create the dressing. Pour over mixture and toss until all is coated. Refrigerate for at least an hour before serving.

Megan's tip: I like tangy dressings more than sweet ones, so I add a little more vinegar to my mixture.

Belle's Chocolate Chip Cookies

1 c. Butter-flavored Crisco
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. quick oats (optional, nice for texture)
12 oz. semi-sweet chocolate chips

Preheat oven to 375*. Cream Crisco, both sugars, eggs, and vanilla in mixer. Mix together flour, salt, baking soda, and oats, in separate bowl. Slowly combine all ingredients. Add chocolate chips last. Bake for 10-12 minutes or until light brown. Remove from oven, and leave on pan for 2 minutes before transferring to wax paper or cooling rack.------------------Cori