WHITE SPINACH LASAGNA

WHITE SPINACH LASAGNA

1 stick butter

1 diced onion

1 box oven ready lasagna

1/2 box of half/half milk 

2 or 3 cans chicken broth (I used 3 but could have made it with only 2)

cayenne pepper

salt

garlic powder

onion powder

parsley

3/4 cup flour

water to premix flour

1/2 bag fresh  or frozen spinach

cottage cheese for layering 

parmesan cheese sprinkled for layer

1 regular size bag italian fine shredded cheese from aldi

1 heaping spoon jarred garlic

Melt butter and add diced onion. Cook till tender. Don't burn. Add 3 cans of chicken broth, and seasoning. Boil rapidly. Turn down heat and add flour mixed with water to thicken the chicken broth. May need to add more flour to thicken sauce. Add in half/half.  Add in spinach. Taste and add salt to taste. 

In slow cooker turn on high. Add a layer of sauce and layer of noodles. Add in one layer of several spoonfuls of cottage cheese and sprinkle of parmesan. Layer noodles and sauce until full box of noodles is layered. Poor remaining sauce over the top. Sprinkle leftover cheese from the bag on top. Cook for about 1 and 1/2 hours. Check after an hour to make sure bottom is not browning too much. 

Make Italian Cheese bread and cut into sticks. Spread with butter and sprinkle italian seasoning, garlic, onion powder, pepper and shredded cheese

Bake at 350' until desired crispness. Usually 15- 20 min.

sausage balls no bisquick

 2 cups all purpose flour

3 tsp baking powder

1/2 tsp salt

31/2 cups shredded cheese

1 pound pork sausage, uncooked

1/4 – 1/2 cup milk

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Flip halfway. 25-30min

SAUSAGE BALLS

 https://www.allrecipes.com/recipe/21649/sausage-balls/

Ingredients

15

Original recipe yields 15 servings

Ingredient Checklist

• 1 pound ground pork sausage
• 2 cups biscuit baking mix
• 1 pound sharp Cheddar cheese, shredded

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2 GALLON SIZE ZIPLOC BAG INSTEAD

  In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets.

• Step 3

  Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

YEAST ROLLS

 

Ingredients

for 16 servings

• 1 cup whole milk
• ½ cup warm water
• ¼ cup unsalted butter, melted
• ¼ cup sugar
• 2 ¼ teaspoons active dry yeast, 1 packet
• 4 cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons kosher salt
• 2 large eggs, room temperature
• neutral oil, for greasing
• sea salt, for sprinkling

Nutrition Info

Preparation

1. In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2. Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
3. In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4. Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5. Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6. Divide the dough into 16 equal balls, roughly the size of tangerines.
7. Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8. Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
11. Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
12. Enjoy!