Garden Fresh Lasagna

I made this for my family when we we're in Monticello one time and they seemed to really like it. Served it with french bread.

1 lb lean (at least 80%) ground beef
2 1/2 cups hot water
1/2 cup milk
1 box Hamburger Helper lasagna
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1 small tomato, chopped (1/2 cup)
1 small bell pepper, chopped (1/2 cup)
1 small zucchini, thinly sliced (1 cup)
1 cup shredded mozzarella cheese (4 oz)

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving

Love, Kel

Strawberry Cheesecake Pie

I love this pie! I'm not a huge lover of cheesecake just cause it's so rich but this one is delicious!

2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted (i don't like nuts but for those that do!)
1 tbsp sugar
1 (9 inch) graham cracker crust
1 (8 ounce) package cream cheese, softened
2 cups cold milk, divided
1 (3.4 ounce) package instant vanilla pudding mix

In a bowl, combine the strawberries, almonds, and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.

Enjoy!

Love, Kel

Oatmeal Chocolate Chip Cookies

This is our family's favorite cookie recipe ever! You can make it healthier by adding some wheat germ; about 1/2 cup. Your family will never know they are "healthy"!

2 1/2 sticks butter or margarine

3/4 cups firmly packed brown sugar

1/2 cup sugar

1 tsp. vanilla extract

1 large egg

1 1/2 cups all purpose flour

1/2 cup wheat germ(optional)

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

3 cups rolled oats

1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla extract. Set aside. In a separate bowl, combine flour, wheat germ, baking soda, salt and cinnamon. Add oats and mix well. Slowly add the oat mixture to the butter mixture, and stir to combine. When well mixed, add the chocolate chips and stir to distribute them evenly. Drop the batter by heaping tablespoons onto ungreased cookie sheets. Bake for 8-10 minutes or until golden brown. Cool on wire racks.

Makes 3 dozen cookies.

Cheddar Ham Soup

This is a delicious creamy soup! I served it with homemade rolls.

2 cups diced peeled potatoes

2 cups water

1/2 cup sliced carrot

1/4 cup chopped onion

1/4 cup butter, cubed

1/4 cup all purpose flour

2 cups milk

1/4 to 1/2 tsp. salt

1/4 tsp. pepper

1 tsp. basil

2 cups shredded cheddar cheese

1-1/2 cups cubed fully cooked ham

1 cup frozen peas, thawed

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper and basil. Bring to a boil; cook and stir for 2 minutes or until thichened. Stir in the cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings.

Chicken Wellington- from Taste of Home

4-5 boneless chicken breast halves

1 Tbs. olive oil

4 Tbs. butter, softened, divided

1 tsp. dried rosemary, crushed

1/2 tsp. rubbed sage

1/4 tsp. each salt and pepper

2 pkg. refrigerated pie pastry(15 oz. each)

1 egg, slightly beaten

1-1/4 tsp. chicken bouillon granules

1-1/4 cups hot water

3 Tbs. all-purpose flour

2 Tbs. white wine

Flatten Chicken to 1/4 in(I don't have a meat mallet, so I just use the edge of a potato masher). In a skillet, cook chicken in oil and 1 tablespoon butter 4-5 minutes on each side until juices run clear.

Meanwhile, combine rosemary, sage, salt, pepper and 1 tablespoon butter. Unroll pastry sheets; cut each into a 9-in. square or oval(discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.

Place on a greased baking sheet; brush with egg. Bake at 450 degrees for 18-20 min. or until golden brown. Let stand 10 minutes before serving. Meanwhile, dissolve bouillon in hot water. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in bouillon and wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 or 5 servings.

I served this with boiled broccoli. Brad and the kids really liked it.
Enjoy!

Mexican Chicken Corn Chowder

(Taste of Home Grand Prize Winner)


1 1/2 lbs. boneless skinless chicken breasts
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 Tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (16 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
fresh cilantro or parsley, optional

Cut chicken into bite-size pieces. In a Dutch oven, brown chicken, onion
and garlic in butter until chicken is no longer pink. Dissolve the bouillon
in hot water. Add to pan along with cumin; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot
pepper sauce. Cook and stir over low heat until the cheese is melted. Stir
in tomato. Serve immediately; garnish with cilantro if desired.
Yield: 6-8 servings (2 quarts)

From Michelle