Easy Lasagna Roll Ups

Easy Lasagna Roll Ups

 

 

 

 

 

 

 

 

 

  

 

Who doesn’t like Lasagna?  Who likes to spend all that time in the kitchen preparing it?  Here’s a way to get the same taste of your best home baked lasagna using short cuts that will save you so much time and effort. Trust me, you will not taste any difference and you’ll never go back to all that work once you make these.

 

 

 

 

 

 

 

 

 

Easy Lasagna Roll Ups

12 lasagna noodles cooked to package instructions 

1 lb. ground beef or chuck 

24 oz Ragu Chunky Tomato, Garlic and Onion sauce

1/2 cup diced onion 

3 garlic cloves minced

1 teaspoon salt 

1 teaspoon pepper  

1/2 teaspoon oregano

15 oz ricotta cheese 

1 large egg 

1/4 cup parmesan cheese shredded 

1 log of fresh whole milk mozzarella cheese 

1/4 cup parsley chopped, plus more to garnish 

Preheat oven to 375 degrees. Lay out wax paper or parchment paper on work surface.

Cook noodles in a large pot of salted water according to package instructions. Remove from heat. Using tongs lay each noodle in a single layer on the paper. 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet, cook ground beef over medium heat until no longer pink. Using a spatula, break up the beef while cooking. 

 

 

 

 

 

 

 

 

 

 

 

 

Add onion and cook until softened (3 minutes). Add garlic, salt, pepper, and oregano and sauté another minute. Add the Ragu sauce and bring to low simmer. Remove from heat. Spoon about ½ a cup of sauce on the bottom of the baking dish just to cover.

 

 

 

 

 

 

 

 

 

 

 

 

  

In a large bowl, stir together: ricotta, 1 egg, 1/4 cup Parmesan cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley. Stir until all ingredients are combined and set aside.

 

 

 

 

 

Spread a tablespoon or so of cheese mixture onto each noodle and spread from end to end.  Starting at one end, roll the noodle up and place in baking dish seam side down.

 

 

 

 

 

 

 

 

 

 

 

Spoon remaining meat sauce over the tops and down the sides of roll-ups. 

 

 

 

 

 

 

 

 

 

 

 

 

Slice cheese in medium size slices and lay onto each roll up. If you don’t have the fresh ball or log of mozzarella, use shredded and cover the top of each roll up. 

 

 

 

 

 

 

 

 

Spray a sheet of aluminum foil with non-stick spray and cover dish (dull side of foil down). You can also put toothpicks into rolls to keep the foil away from cheese.

 

 

 

 

 

 

 

 

 

 

Bake covered at 375 degrees for 40 minutes. Remove foil and bake another 5 minutes or until cheese is fully melted and bubbly.   

 

Garnish with parsley to serve.

 

 

 

 

 

 

 

 

NOTE:   If you can’t use fresh whole milk mozzarella, use shredded instead.

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Cherry Topped Coconut Macaroons

Cherry Topped Coconut Macaroons

This used to be my favorite Christmas cookie, until I decided that it doesn’t have to be Christmas to make these delicious treats!  Now I make them all year round!

Cherry Topped Coconut Macaroons

1 (14 oz.) can Sweetened Condensed Milk

2 extra large egg whites, beaten

Pinch of salt

¼ teaspoon salt

1 (14 oz.) package flaked coconut

2 teaspoons vanilla extract

Maraschino cherries

Preheat the oven to 325 degrees.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the mixture into rounds on a sheet pan lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  

Top each round with a maraschino cherry, pushing downs slightly. 

Bake 20 minutes or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely

Photography is the property of and copyrighted to ©Welcome Home.

HOMEMADE CINNAMON ROLLS

 

 

Started my day off with a happy meal. And sitting here in front of the fire with a Cinnamon Roll in my right hand and a warm mug of coffee in the other ....and my fur babies at my feet, I am truly happy. These are super easy when you take a short cut and use store bought frozen dough.

 

 HOMEMADE CINNAMON ROLLS

 1 loaf Rhodes Bread Dough Or 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature

2 tablespoons butter melted

1/2 cup sugar

1 Tablespoon cinnamon

 

On a lightly sprayed counter, roll dough into a 12×18 inch rectangle. Brush with melted butter. 

 

Mix the sugar, cinnamon, and vanilla in a small bowl and sprinkle over butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll your dough on an un- floured surface to a 12 x 8 rectangle.

 

 

 

 

 

 

  

 

 

Starting at the longest end (side), roll up tightly and pinch the seam shut.

 

 

 

 

 

 

 

 

 

 

 

 

Slice 2" thick slices and place them in a greased 9" round cake pan about 1/2" apart. Or put them in a 9 x 13 baking pan. Cover rolls with sprayed plastic wrap and let rise until double in size.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove wrap and bake at 350°F 15-20 minutes. Remove from pan and brush with icing while still warm.

 

 

Cream Cheese Icing:

7 tablespoons butter, softened

2 ounces cream cheese, softened

2 tablespoons milk

½ teaspoon vanilla extract

1 ½ cups confectioners' sugar, sifted

¼ teaspoon salt

 

Beat together butter and cream cheese with an electric mixer in a large bowl until creamy. Blend in milk and vanilla, then gradually mix in confectioners' sugar and salt until smooth and fluffy. Spread generously over cooled buns.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note:

If your cream cheese and butter are cold, the mixture won't cream well. Microwave each separately for about 10 seconds so they will be soft enough to work with.

 

 

 

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Turkey Waldorf Salad

 

Tender chunks of turkey (white or dark meat) with granny smith apples, grapes, celery and walnuts to give it the perfect crunch.  Served on crisp buttery club crackers. So good this way but I made enough for later this week to serve on a nice soft buttery croissant or Kaiser roll. I love this salad and it's so easy to make.

Turkey Waldorf Salad

2 cups cooked leftover turkey breast, cubed

1 cup seedless red grapes, halved

1/2 Granny Smith apple, cored and cubed

1/2 cup celery, chopped

1/2 cup walnuts

1/2 cup mayonnaise

1/2 cup vanilla yogurt

2 teaspoons lemon juice

Salt and pepper to taste

 

 

 

Lightly toss turkey with grape halves, apple, celery and walnuts in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat. Salt and pepper to taste.

 

 

 

Photograph is copyrighted and the property of ©Welcome Home.