Creamy Chicken Wild Rice Soup

Absolutely LOVED this recipe and it was a snap to throw together. Since I got it from a blog in the first place I figured I might as well just link to the original recipe as it gives an excellent explanation on how to throw it all together anyways. Here it is:

http://all-things-delicious.blogspot.com/2012/02/creamy-chicken-wild-rice-soup.html

"The" Lasagna

For years I have been making lasagna, yet I was never able to really find exactly what I was looking for. It all came down to taste, and none of the recipes I tried were "tasting" quite right. Then my sweet friend Sharice brought me over a pan of homemade lasagna after the birth of my 8th baby and it was everything I had been looking for and then some! She very kindly shared her secret ingredient and from there I was able to come up with this version that is a consistent favorite at our house. As it turns out, the "secret ingredient" to get it to taste the way I had been wanting all along was sour cream. It was as easy as that:)

"The" Lasagna

1 (16 oz.) box lasagna noodles
1 lb. ground beef, browned & drained
1 (26 oz.) jar spaghetti sauce 'plus' about 1/2 cup for pan bottom
1 (16 oz.) tub cottage cheese
1 heaping cup sour cream
1 tsp. salt
about 1/2 tsp. garlic powder
scant 1 TBSP. dried parsley
2 eggs, lightly beaten
1/2 cup parmesan cheese
2 cups shredded pizza cheese mix
2 cups shredded mozzarella cheese, divided

Cook and drain lasagna noodles according to package directions. Set aside. Combine the cooked ground beef with the jar of spaghetti sauce. Mix the cottage cheese, sour cream, salt, garlic powder and parsley, eggs, parmesan and 2 cups pizza cheese. Mix well.
Grease a large lasagna pan (10x14-inches). Spread the 1/2 cup of spaghetti sauce evenly over the bottom to coat (use more or less as needed to coat). Layer 1/3 of the cooked noodles over top. Spread a generous 1/3 of the meat/sauce mixture over top. Spread 1/2 of the cottage cheese mixture evenly over top Sprinkle about 1/2 cup mozzarella over top.
Layer the second 1/3 noodles over top. Layer the next generous 1/3 of the meat mixture over top. Spread the last 1/2 of the cottage cheese mixture over and sprinkle with another 1/2 cup mozarella.
Top with the last of the noodles. Spread the remaining meat mixture over top. Sprinkle the last of the mozzarella cheese over top. Bake @ 350* F for 40-45 minutes and hot and bubbly throughout. Let stand 10-15 minutes before cutting and serving.
**note** You can make this up 3 days before and cover with foil and refrigerate until baking day if needed and it's still just as delicious as if you made it and baked it the same day.

Tomato Onion Salad

Growing up, my Dad made this salad a lot, but at the time I hated onions so I always picked them out and just ate the tomatoes. Nowadays I have no problem eating every bite of this delicious and easy to throw together salad. It's a particular favorite in the Summer when we have a plenty of freshly picked tomatoes from the garden!

Tomato Onion Salad

2-3 cups roughly chopped tomatoes***
1 medium sweet onion, thinly sliced into half circles
1/4 cup olive oil
2 TBSP. red wine vinegar
1 TBSP. dried parsley
1 tsp. salt
1/2 - 1 tsp. sugar
1/4 tsp. grlic powder
1/8 tsp. onion powder
few dashes ground black pepper

In a large bowl, combine the tomatoes and onions. Min a separate small bowl, whisk the remaining ingredients and pour over top of the tomato mixture. Toss to coat and mix well. Cover and chill until ready to serve. Best if you let it marinate for at least 2 hours, but still delicious even if you serve it sooner.

*** Plum/Roma tomatoes are my first pick when making this salad just because they are not as juicy as slicing tomatoes, but I've used slicing tomatoes to make this as well and they still give delicious results.

Carrot Sheet Cake

I love a good sheet cake and this one does not disappoint. The best part of the entire cake though has to be the cream cheese frosting. It's amazing! And totally decadent. And worth every single extra calorie, yum!

Carrot Sheet Cake

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2-3 cups shredded carrots
2/3 cup chopped pecans or walnuts (opt.)

Preheat oven 350* F. Grease a large cookie sheet and set aside.
In a large mixing bowl, combine the eggs, oil and sugar. Beat until smooth. Sift together the flour, baking soda, baking powder, cinnamon and salt. Add to the egg mixture and mix well. Stir in the carrots and nuts if using. Pour into prepared pan. Bake @ 350* F for 20-25 minutes, until top springs back when lightly touched. Let cool completely on wire rack before frosting.

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 TBSP. sour cream (opt.)
1 tsp. vanilla
4 - 4 1/2 cups powdered sugar
2/3 cup chopped pecans or walnuts (opt.)

Combine the first 5 ingredients in a large bowl and beat until smooth. Mix well. Spread evenly over top of cake spreading from edge to edge. If desired, sprinkle chopped nuts evenly over the frosting. Chill frosted cake until ready to serve.

Texas "Macadochis" Sheet Cake

This cake, while a fairly common recipe (everyone seems to have their own version of Texas Sheet Cake!), is a heavy favorite at our house. It's incredibly delicious, is often requested for someones birthday cake, and I love bringing it to family gatherings since sheet cakes are quick and easy to throw together. Besides, it's chocolate cake, and that's reason enough to make this!

Texas "Macadochis" Sheet Cake

2 cups sugar
2 cups flour
1 cup water
1 cup butter***
4 TBSP. baking cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking soda

Preheat the oven to 350* F. Grease a large cookie sheet.
In a large mixing bowl combine the sugar and flour and mix well. Set aside. In a saucepan combine the water, butter and cocoa. Bring to a boil. Pour over the flour/sugar mixture and mix well. Add the buttermilk and stir. Then add the remaining ingredients and mix well. Pour the batter into the prepared cookie sheet. Bake for 20 minutes, or until the top springs back when touched lightly in the middle.  Pour the warm frosting over top of the still-warm cake, spreading evenly over top and let cool.

*** margarine or shortening work well as a substitution.

frosting:

1/2 cup butter
3 TBSP. baking coca
6 TBSP. milk
1 tsp. vanilla
3 1/2 - 4 cups powdered sugar
1/2 - 1 cup chopped pecans (optional)

To prepare frosting- In a saucepan, combine the butter, cocoa and milk. Bring to a boil, stirring constantly. Remove from heat and add the vanilla and powdered sugar. Beat until well mixed (I use my electric hand mixer and put the beaters right in my saucepan to mix it). Pour the warm frosting over top of the warm cake. If using pecans, sprinkle them evenly over top.