Chicken Spinach Lasagna

This recipe is one of my most requested.  I made it once for my grandparents and it spread through the family like wild fire after that.  They all call it “Lexi’s yummy spinach lasagna”  And I know it must be good, my two year old asks for seconds of this dish.  Don’t be fooled by the simple ingredients and the spinach, this is really yummy.  I take it to all of my friends after they have babies and they all thank me for delivering the recipe along with it.  Serve with a salad and some garlic bread and you have a winner!
Chicken Spinach Lasagna. (Redbook Magazine, September 2008)
Preheat oven to 375 degrees 1. 10 oz frozen spinach, thawed and drained 2. 2 cups cooked, shredded chickedn 3. 2 cups grated cheddar cheese 4. 1/3 cup chopped onion 5. 1/2 tsp salt 6. 1/4 tsp pepper 7. 1 Tbsp Soy Sauce 8. 1 can cream of mushroom soup 9 1 cup sour cream 10. 4 oz sliced mushrooms 11. 1 Tbsp Cornstarch 12. 1/3 cup Mayonnaise (do not use miracle whip) 13. 6 cooked lasagna noodles 14. 1 cup parmesan cheese 15. 1 cup chopped pecans Mix first 12 ingredients in a large bowl. Put a layer of cooked noodles in the bottom of a greased lasagna pan. Spread half of the chicken mixture over the noodles. Place another layer of noodles on top and spread with remaining chicken mixture. Sprinkle with parmesan cheese then top with pecans and bake for 1 hour. Let cool for 15 min to set before cutting.

No Roll Sugar Cookies

Thursday I will begin counting down the 24 days to Christmas! I love this time of year when we get eat such delicious goodies, indulge in incredibly fattening rich drinks, and whip up our family favorite recipes that have been passed down from generation to generation. I have a whole list of recipes just waiting to be made in the month of December. Even a few new ones to try. Here is a little teaser for you.  No Roll Sugar Cookies: found on allrecipes.com So, here’s my explanation.  Most families with little kids love to make the ever so cute roll out, cut out sugar cookies.  I like them too.  They are very cute, but also very time consuming.  And since my oldest child is only 2, she still does not get the concept.  I gave her a cookie cutter and wanted her to help me.  She proceeded to mutilate the dough and mash it together as if it were playdough.  Lesson learned.  So, to cut down on the time commitment and still get to enjoy Verity’s favorite part (the decorating), I found this really delicious No Roll Sugar Cookie. 
No Roll Sugar Cookie

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup confectioners' sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Cream butter or margarine, shortening, white sugar and confectioners' sugar together until light and fluffy. Beat in the egg and the vanilla.
3. Sift the flour, baking soda, salt and cream of tartar together. Add the flour mixture to the sugar mixture and blend.
4. Shape dough into walnut-sized balls and place on the prepared baking sheets. Dip a glass in white sugar and press balls flat. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until lightly browned.

Now, you all know how I am a rebel and I like to do things my own way.  I do not roll the dough in to walnut sized balls, I use my favorite cookie scoop.  I also do not flatten them before baking.  I like the way they look with a slightly cracked top.  So, I bake them as a ball for 11 minutes then, immediately after I remove the pan from the oven, I press the cookie down just slightly and lightly with the bottom of a dry measuring cup.  They look so pretty this way.  Especially if you choose to serve them without frosting. 
These taste like a cross between a sugar cookie and a shortbread cookie.  I have made these 5 times and they always turn out and taste fabulous.  Just be sure to take them out of the oven before the edges turn crisp.  Unless, of course, you like a crisper cookie. 

The Pionner Woman Give-Away!

Alright friends!  Lets have a giveaway.  When the blog reaches 100 followers (currently at 97), I will host a giveaway of The Pioneer Woman Cookbook.  This is her newest cookbook and I absolutely love it!  The pictures make me drool and her writing is just soo funny!

So, stay tuned.  Send your friends to follow the blog and I will be listing details of how to enter the giveaway.

Happy Sunday!  Happy Eating

Impossibly Easy Apple Dumplings

Oh man oh man!  These were totally drool worthy.  SO GOOD!  Don’t be fooled by the ingredients.  The Mountain Dew does something similar to magic in the pan.
Apple Dumplings
2 apples, peeled.  I used Honey Crisp apples
2 cans refrigerated crescent rolls
2 sticks butter (1 cup)  Use real butter only
1 1/2 cup sugar
1 tsp vanilla
1 Tbsp cinnamon
1/2 cup cinnamon sugar mix
1 cup Mountain Dew

1. Preheat your oven to 350 degrees.  Grease a 9X13 baking pan
2. Peel and core apples.  Cut each apple in to 8 slices.  So, 16 slices total
3. Roll each apple slice in cinnamon sugar mix.

4. Roll in a crescent roll, beginning at the wide end of the dough.


5. Place the 16 rolls in the greased 9X13 pan

6. Melt butter in the microwave.  Stir in sugar, but don’t worry about mixing it too much.  Add in the vanilla, stir and pour over the rolled apples.

*Here comes the MAGIC*
7. Pour the Mountain Dew just around the edges of the pan.  Do not pour it all over the rolls.


8. Sprinkle with cinnamon.

9. Bake at 350 degrees for 40 minutes.  Serve warm with the buttery sauce over top.

Seriously, these lasted about 10 minutes.  They were so good I think I will have to make them again soon