SoVeryLoved

P.S.

sometimes 8-days seems like an eternity away... I long for the day
I can touch your precious face again...I love you, I'm here waiting for
you with open arms...

full

MEXICAN LASAGNA

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) flour tortillas
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions or green onions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons
extra-virgin olive oil – twice around the pan. Add chicken and season
with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add
stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add
black beans and corn. Heat the mixture through, 2 to 3 minutes then
season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about
1 tablespoon oil. Cut the tortillas in half or quarters to make them
easy to layer with. Build lasagna in layers of meat and beans, then
tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake
lasagna 12 to 15 minutes until cheese is brown and bubbly.

EASY LASAGNA

8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
8 ounces mushrooms, optional
1 jar (about 16 ounces) spaghetti sauce, your favorite
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled
1 1/2 cups ricotta cheese
2 cups shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set
aside. In a large skillet, brown beef, onion, and mushrooms; drain well.
Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a
2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the
lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese,
Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake
lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand
for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

Again, in case y'all missed it the first 3-4 times: My Ken!!!
All I can say is "Oh my good lord!!!!"

<--- this is what my psychotic kitten is saying....

Good answer, Kim!

Personally, I find everything that they have absolutely delicious!

I love you too, Ken!

once a cheater, always a cheater....

Thank you, my love!!!

I only want one...and he is now mine!!!!!

Me too, ArtGurl...did not see that one coming!

undying love for Ken... that would be my fuel!

Spicy Peanut Noodles

• 1 pound spaghetti
• 2/3 cup natural peanut butter
• 1/4 cup soy sauce
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar or honey
• 2 tablespoons vinegar
• 2 cloves garlic, minced
• 1/2 to 3/4 cup boiling water, if desired

Cook the spaghetti in a big pot of boiling salted water. When it is
tender, drain it well, and return it to the pot. Meanwhile prepare the
sauce. In a medium sized bowl combine the peanut butter, soy sauce,
cayenne pepper, sugar, vinegar and garlic. Mash it all together until
it is smooth. The mixture should be thick. If you like, you may thin
it out with boiling water, until it is a consistency you like. I use
water from the boiling spaghetti and stir it a whole lot to make it
smooth. When the spaghetti is cooked and drained, pour the sauce over
it and toss it well.

Serves 6.

Peanutty Chicken Wings

½-cup creamy peanut butter
1/3-cup honey
¼-cup soy sauce
3-tbs vegetable oil
1-garlic clove, minced
1-tsp curry powder
1-1/2 pounds chicken wings

In a large mixing bowl, combine the peanut butter, honey, soy sauce,
oil, garlic and curry powder until blended. Cut chicken wings into
three sections, discarding the wing tips. Add wings to the peanut butter
mixture, stirring to coat. Cover and refrigerate for two hours.

Transfer to an ungreased baking dish. Bake, uncovered, at 375-degrees
for 35-45 minutes or until chicken juices run clear.

YIELD: 6-8 servings

Amish Onion Cake

3-4 medium onions, chopped
2-cups cold butter or margarine, divided
1-tbs poppy seeds
1-1/2 tsp salt
1-1/2 tsp paprika
1-tsp coarsely ground pepper
4-cups all-purpose flour
½-cup cornstarch
1-tbs baking powder
1-tbs sugar
1-tbs brown sugar
5-eggs
¾-cup milk
¾-cup sour cream

In a large skillet, cook onions in ½-cup of the butter over low heat for
10-minutes. STIR in the poppy seeds, salt, paprika, and pepper. Cook
until golden brown, stirring occasionally. Remove from the heat and set
aside. In a bowl, combine the flour, cornstarch, baking powder, and
sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.

Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream,
and melted butter. Make a well in the dry ingredients and stir in the
egg mixture just until moistened. Spread into a greased 10-inch
springform pancreas. Spoon onion mixture over the dough. Place
pancreas on a baking sheet and bake at 350-degrees for 35-40 minutes or
until a toothpick inserted near the center comes out clean. Serve warm
with butter.

YIELD: 10-12 servings

Zucchini Bread

1 egg
2 egg whites
1/2 cup applesauce
1/2 cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups shredded zucchini
1 cup raisins

1. Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with nonstick
cooking spray.

2. In a large bowl, with an electric beater on medium speed, beat the
whole egg and egg whites until fluffy. Add the applesauce, oil, sugar,
and vanilla. Continue beating for 2 to 3 minutes, or until well blended.

3. In a medium bowl, combine the flour, baking soda, baking powder,
cinnamon, and salt. Gradually add the flour mixture to the egg mixture
and beat just until blended. With a spoon, stir in the zucchini and
raisins.

4. Pour the mixture into the loaf pan and bake for 75 to 80 minutes, or
until a wooden toothpick inserted in the center comes out clean. Remove
from the pan and cool on a wire rack.