Zucchini Lasagna

This is a healthy alternative to lasagna. David was a little skeptical of using zucchini slices as noodles, but he liked it and said I could make it again! I thought it was good, healthy, and pretty simple to put together! Careful when chopping the onion, this is how I cut the tip of my thumb off ;) I used gound turkey, I have not tried it with chicken. I though the cottage cheese and egg did not stretch far enough, so you could double the part if you want a good coverage.
4/5 stars
Submitted by: Megan

Ingredients

• 2 cups shredded chicken breast or 1 lb ground turkey, cooked
• 1/2 chopped medium onion
• 3 Cups tomato sauce (or favorite spaghetti sauce)-may need more if you like your lasagna saucy!
• 1/2 t salt
• 1/2 t oregeno
• 1/2 t basil
• 1/4 t black pepper
• 4 medium zucchini sliced lenth-wise
• 1 cup low fat cottage cheese
• 1 egg
• 3 T coconut or almond flour (I didn't have either so I used regular flour)
• 1 Cup shredded mozzarella

Directions

1. Preheat oven to 375.

2. Bring a pot of water to boil. Add zucchini slices (these are your "noodles") and boil for 3 minutes. Drain then lay zucchini on paper towels to cool and absorb extra moisture. 

3. Cook ground turkey/chicken and onions over medium heat until done. Drain grease. 

4. Add tomato sauce and seasonings. Bring to a boil, then reduce heat to simmer uncovered for about five minutes to allow the seasoning to flavor the sauce.

5. In a small bowl, mix cottage cheese and egg.

6. Spray a 9 x 13 baking dish with cooking spray, lay half of the zucchini, and sprinkle with half the flour. Top with half the cottage cheese mixture and half of the meat sauce. Repeat the layer of zucchini, flour, cottage cheese, and meat sauce. Top with mozzarella cheese. 

7. Bake at 375 for 40 minutes or until heated through and the cheese is nice and bubbly

8. Let stand for 10 minutes before you slice and serve. 

Hawaiian Ham Roll Sliders

I made these ham sandwiches thinking they'd be just like any ham sandwich, but these were so much better! And best part is everyone, kids and adults, loved it.

Submitted by Jessica

5 stars

Ingredients:

• 2 pkg dinner rolls
• 1 pkg deli sandwich ham
• 12 slices swiss cheese
• 1/2 cup butter, melted
• 1 TBL poppy seeds
• 1-1/2 tsp worcestershire sauce
• 1-1/2 tsp brown or dijon mustard 
• 1 tsp onion power

Directions:

1. Slice top from rolls and place bottoms in baking pan. Layer ham and cheese on rolls. Replace tops.

2. Combine butter, poppy seeds, mustard, Worcestershire, and onion powder and mix well. Drizzle over rolls.

3. Refrigerate until butter is firm or overnight. Cover with foil and bake at 350* for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold. 

Cream Cheese Sheet Cake

I'm not a huge cake fan, but this cake is so dense and creamy that I just love it! Sorry for the bad picture, I thought of it last minute and just had my phone.

Submitted by Jessica

4 1/2 stars

Ingredients:

• 1 cup plus 2 TBL butter, softened
• 2 packages (3 oz each) cream cheese, softened
• 2-1/4 cups sugar
• 6 eggs
• 3/4 tsp vanilla extract
• 2-1/4 cups cake flour

Frosting (I ended up doubling the frosting and used almost all of it).

• 1 cup sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup milk chocolate chips

Directions:

1. In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs, one at a time, beating well after each addition. 

2. Beat in vanilla. Add flour; mix well.

3. Pour into a greased 15-in x10-in x1-in baking pan. Bake at 325* for 30-35 minutes or until a toothpick comes out clean near the center. Cool completely.
Frosting
 For frosting, combine sugar and evaporated milk in a saucepan; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake.

Yields: 24-30 servings

Salted Caramel Butter Bars

I made these for a neighborhood party and I was surprised at what a hit they were. Everyone was asking me for the recipe.

Submitted by Jessica 

4 stars

Ingredients:

• 4 sticks (1 lb) salted butter at room temperature
• 1 cup white sugar
• 1 1/2 cups confectioners' sugar
• 2 TBL vanilla
• 4 cups all purpose flour
• one 14-oz bag caramel candies. Unwrapped
• 1/3 cup heavy whipping cream
• 1/2 tsp vanilla
• 1 TBL coarse sea salt

Directions:

1. In a large bowl, combine butter and sugars. Beat together until creamy. 

2. Add vanilla and beat until combined.

3. Sift the flour into the butter mixture and beat on low speed until a smooth dough forms.

Preheat oven to 325* Spray a 9x13 baking dish

4. Press half of the dough evenly into the pan to form a bottom crust. Place remaining dough in the refrigerator.

Bake until firm and edges are pale golden brown-about 20 minutes. Let cool for 15 minutes.

5. While the bottom crust is cooling and the remaining dough is chilling, make the caramel filling.

Place the caramels in a microwave-safe bowl. Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

6. Pour the caramel filling over the crust. Sprinkle with the salt over top (I didn't add the full tablespoon and it was great, but it depends on how salty you like it). Remove remaining dough from the refrigerator and crumble it evenly over the caramel. 

7. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

Sugar Cookies

Sugar cookies are one of my favorite cookies... but I am really picky about what kind. I personally like soft ones (not hard) that don't have a strong cream of tarter/baking soda taste and I don't really care for store bought. I have tried a lot of recipes over the years (I lost this one for awhile and was trying to find a new good one) and I always come back to these. I have also included my favorite frosting.

PS If you don't feel like rolling them out...Make the dough and immediately roll into balls. Place the balls on the cookie sheet and then take a cup and dip the bottom of the cup in a bowl of sugar and then use the cup to press down the cookies. Bake like normal. Still able to frost and still delicious.
Submitted by Shelly

Deluxe Sugar Cookies

1 cup butter, softened
1 1/2 cups confectioners sugar
1 egg
1 1/2 t vanilla
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter and confectioner's sugar till smooth. Add egg and vanilla. Blend in flour, soda, and cream of tartar. Cover and chill 2-3 hours. Preheat oven to 375. Divide dough in half. Roll each half 3/16 inch thick on lightly floured surface. Cut into desired shapes. Place on lightly greased baking sheet. Bake 7-8 minutes or until very light brown on edge (do not over cook or they will be crunchy)

Makes about 5 dozen 2 inch cookies

Butter Frosting

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp. vanilla
milk
food coloring (optional)

1. Beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and the vanilla.
2. Slowly beat in remaining powdered sugar. Beat in additional milk if needed to get spreading consistency. Add food coloring if desired.

Layered Pumpkin Pie Toffee Cheesecake

4.5 stars
Posted by: Jessica

I made this for Thanksgiving last year and it was extremely popular. This recipe is from Our Best Bites. The picture I have for this is awful but I'll post it anyway, until I get a better one.

This recipe takes some time, but it is well worth it!

Ingredients:

• 2 cups cinnamon graham cracker crumbs (just short of 2 sleeves)
• 1/2 cup (1 stick) butter, melted
• 2 8-oz packages cream cheese, softened
• 1/2 cup sugar
• 1 tsp vanilla
• 5 eggs, at room temperature
• 1 bag toffee bits
• 1 15-oz pumpkin (or use homemade, it's 1 3/4 cup)
• 3/4 cup whipping cream
• 2/3 cups sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp pumpkin pie seasoning
• 1/8 tsp salt
• Cool whip for topping (or make your own)

Instructions:

1. Heat oven to 300* Spray a 9 or 10" springform pan with cooking spray. In a small bowl, mix crumbs and butter. Press in bottom of pan. Bake 15 minutes. Remove from oven and set aside.

2. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Beat in 2 of the eggs. Stir in 1 cup of the toffee bits. Spread over crust. 

3. In a clean bowl, mix pumpkin, whipping cream, 2/3 cup sugar, the cinnamon, pumpkin pie seasoning, salt, and remaining 3 eggs just until blended. slowly and carefully spoon over cheesecake layer.

4. Bake for 2 hours or until edge of cheesecake is set at least 2 inches from edge of pan but center still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven for 30 minutes. Run spatula around edge of pan. Cool 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan; remove side of pan. Pipe whipped topping or whipped cream around edges of cheesecake; sprinkle with remaining toffee bits.

Sweet Potato Pie

So I don't have a picture for this but I wanted to post it before Thanksgiving. Just in case you were looking for that extra side. This is amazing! Like I can sit down and eat a whole pan to myself. And it is so simple. Win win!
5 stars
posted by: Jessica

• 3 cups mashed sweet potatoes
• 1 stick melted butter
• 1 tsp vanilla
• 1 cup sugar
• 2 eggs, beaten
• 1/4 tsp salt

Mix above ingredients and place in a casserole dish. For topping, mix:

• 1 cup brown sugar
• 1/3 cup flour
• 1/2 cup butter
• 1 cup chopped pecans

Mix together and sprinkle on top. Bake for 30 minutes at 350* I cooked mine a few minutes longer than this and I thought it was perfect.