Cheater Lasagna

 1/2 large white onion, diced

4 oz mushrooms, diced (optional)

1/2 lb ground beef

1/2 lb milk pork sausage (not breakfast sausage)

2-3 cloves of fresh garlic, minced

2 (14.5 oz each) cans of fire roasted diced tomatoes (Hunts brand has some)

1/2 tsp dried thyme

1/2 tsp oregano

1/2 tsp rosemary

1/2 tsp basil

salt and pepper to taste

2-3 cups cottage cheese

1 egg

2-3 cups grated mozzarella (or more) (I used different kind because I didn't have mozzarella)

1/2 tsp Italian Seasoning

2/3 lb of dry cavatappi pasta  (or any pasta you like)

1. Bring a pot of salted water to a boil.   Add pasta and cook until tender.  Strain and set aside until ready to use. (can add a little oil so it doesn't stick together)

2. In a large frying pan combine onion, mushrooms, beef and sausage.  Cook together until onion and mushrooms have completely softened and until meat is cooked through.  Add garlic and cook for another minute.

3.  Puree the canned tomatoes and add them to the meat.  Add the thyme, rosemary, basil and oregano.  Add salt and pepper to taste and let simmer.

4.  Puree the cottage cheese (if desired) then add the egg and Italian season to the cottage cheese.  Mix to combine. Add 1 cup of the cheese and combine.

5.  In a greased 9x13 inch pan layer 1/3 of the meat sauce, then half of the noodles, all the cottage cheese mixture, half the noodles, and the remaining meat sauce.  Cover with remaining mozzarella.

6.  Cover and bake at 350℉ for 30 minutes.  then uncover and bake for 5-10 more minutes until bubbly.

If you want to freeze and bake later double or triple wrap then freeze.  Thaw it the day before you want it in the fridge and then bake as directed above.

from Ambers Kitchen

Easy Mango Chicken

3/4 of a jar mango and peach salsa (from Costco 48 oz jar)

4-6 boneless skinless chicken Breasts

1. Place chicken breasts in an instant pot or slow cooker. Poor mango salsa over the top.

2. If using an instant pot cook for 15 minutes. If using a slow cooker cook for about 4-6 hours. (I used frozen chicken breasts and cooked on low for 6 hours).

3. When chicken is cooked remove and shred with 2 forks then put back in salsa. Use in tacos, burrito bowls, salads etc. You can also freeze it for later.

from Swoon Club

Copycat Chick fil A Cookies (Oatmeal chocolate chip)

3/4 cup vegetable shortening

1/4 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup light corn syrup
1 TBS molasses
1 tsp vanilla
2 -1/2 cups all purpose flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup semi sweet chocolate chunks or chips
3/4 cup milk chocolate chunks or chips or chop up a milk chocolate bar

Instructions

1. Preheat the oven to 350℉.

2. In either a bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the shortening, butter and brown sugar and sugar until light and fluffy.

3. Scrape the sides of the bowl and add the egg, corn syrup, molasses and vanilla. Mix until well combined.

4. Add in the flour, oats, salt, baking soda and baking powder. Mix until the dough forms.

5. Fold in the semisweet chocolate chunks and milk chocolate chunks.

6. Portion out the dough into 1/4 cup portions. Roll the dough into a ball and arrange on a parchment or silicone baking mat lined cookie sheet. Place 6 cookies per tray. Place a few extra semisweet chocolate chunks on the top of the cookie dough prior to baking if desired.Bake for 11-13 minutes. (I made them smaller and baked for 9 minutes).  Allow the cookies to cool on the pan for 10 minutes before moving to a cooling rack.

from Cooking With Karli 

Crave Rockstar Cookie Recipe

                                                

1 cup milk chocolate chips
1 cup semi sweet chocolate chunks
3/4 cup crushed pretzels
3/4 cup toffee bits
1 cup salted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 -1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
sea salt for garnish

1. Preheat the oven to 350℉.

2. Measure out the milk chocolate chips, semi sweet chunks, pretzels and toffee bits into a bowl. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.

3. Scrape the sides of the bowl and mix in the egg then add vanilla.

4. Once completely combined, stop the mixer and add in the flour, baking soda and salt.

5. Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips, pretzels and toffee bits into the mixer and allow everything to mix together.
Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing.

6. Measure out the dough into generous 1/3 cup portions or weigh out 6 oz of cookie dough for each cookie. Loosely gather the dough together in a tall 'ball' leaving the top jagged, for texture. Avoid packing the dough together tightly.

7. Repeat this with all of the cookie dough.

8. Bake at 350° for 13-15 minutes, or until the cookie dough has spread and the edges are turning golden brown.

9. Immediately after taking the cookies out of the oven, use the back of a metal spoon and push the edges of the cookie towards the center, creating a perfect circle.
Allow the cookies to cool on the pan for 20 minutes.*

I did 1/4 cup size portions and baked them for 10 minutes.  I got 15 cookies.

Crave recipe from Cooking with Karli

Brownie Cream Cheese Bundt Cake

8 oz cream cheese

1/8 tsp. salt
1 egg
1/3 cup sugar
3/4 cup chocolate chips
3/4 cup coconut

1 (about 18.4 oz) Brownie mix and ingredients from box to make brownie batter

1.  Mix together brownies according to manufacturers instructions.

2.  In a separate bowl mix the cream cheese, salt, egg, and sugar together.  When well mixed add the chocolate chips and coconut.  Stir until incorporated.

3.  In a greased bundt pan (make sure it's greased well so it will come out) add half the brownie mixture.  By spoonfuls drop the cream cheese mixture in the middle of the batter.  Distribute evenly.  Top with remaining brownie mix.  Cover cream cheese mixture completely.  

4. Bake in preheated 325℉ oven for 45-55 minutes or until the top looks firm. Cool completely before inverting pan and pouring cake out. (I refrigerated the cake before I dumped it out). Store covered in refrigerator.  (Easier to cut if it is refrigerated)