Recipe of the Day!

LASAGNA ROLL_UPS

Ingredients
12 lasagna noodles
2 cups ricotta cheese
1 egg
1/4 cup chopped parsley
2 cups shredded mozzarella Cheese divided
8 ounces Italian sausag, casings removed
1 28 ounce jar marinara sauce divided



Preheat oven to 375 degrees. Cook noodles according to directions on package, Drain and rise noodles. Mix ricotta, egg, parsley and half mozzarella in a bowl and set a side. Cook sausage until browned and crumbly. Drain fat. Spread 1/2 cup sauce in a 9 x 13 pan. Spread 3 tablespoons ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange seam sides down in pan. Top roll ups with renaming sauce and cheese. Bake loosely covered for 15 minutes . Remove cover and bake for additional 10 minutes.

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Bacon Quiche

• 3 eggs
• 1 1/2 cups milk
• 1/4 cup butter or margarine, melted
• 1/2 cup biscuit/baking mix
• Dash pepper
• 8 bacon strips, cooked and crumbled
• 3/4 cup shredded Cheddar cheese

DIRECTIONS

Using an electric mixer, combine the butter, milk and egg. Then pour in cookie mix and pepper then process them for fifteen seconds. Lightly oil your nine inch pie plate then pour the batter over it then top the batter with cheese and bacon. Set your oven to 350 degrees F, place them inside the oven then let them cook for thirty to thirty five minutes or just until the knife placed at the middle of the batter do not have anything sticking to it when pulled out. Set it aside for ten more minutes before slicing and serving.

Orange Cream Cheese Muffins

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg, beaten
• 1/2 cup orange juice
• 1 3/4 cups buttermilk biscuit mix
• 1/4 cup chopped pecans
• 6 teaspoons orange marmalade

DIRECTIONS

Using a mixing container, soften the sugar and the cream cheese, add in the egg and the juice, whisk them well together, blend in the biscuit mix just until the texture is damp. Toss in the pecans. Lightly oil six Texas sized muffin tins. Scoop a quarter of cup of batter inside each cup then layer it with a tsp of marmalade then top it off with the leftover muffin batter. Place the cups inside a preheated oven at 400 degrees F and let it cook for twenty minutes until it turns golden brown. Allow it cool down for five minutes then take them off the pans and into the wire racks.

Pumpkin Nut Muffuns

2 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 eggs 1/3 cup buttermilk 1/3 cup butter,melted

1 tablespoon molasses 1/2 teaspoon vanilla extract 1 cup white sugar 1 cup canned pumpkin 1/2 cup chopped pecans DIRECTIONS Set your oven to 350 degrees F then lightly oil a 24 cups muffin pan with about 2 ¼ inches in diameter. Combine the flour, baking soda, baking powder, cinnamon, nutmeg and ginger onto wax paper. Then whisk the pumpkin, buttermilk, and melted butter, and molasses, vanilla and sugar in a big mixing bowl. Combine both mixtures together before adding in the nuts. Pour the batter over the cups up to nearly full. Place them inside the oven and let them cook for twenty to twenty five minutes or just until the toothpick placed at the middle of the muffin do not have anything sticking to it when pulled out. Place them on the wire racks for further cooling.

Banna Bread

1/2 c. butter
1 c. sugar
2 eggs
3 ripe bannas
1/4 c. nuts
2 c. flour
1 tea. baking soda
1 tea. baking powder
1/2 tea. salt

Cream together butter & sugar. Then add eggs & ripe mashed bananas. Add nuts, flour, baking soda, baking powder, & salt mix well. Bake @ 325 for 50 to 60 minutes.

Quick batch Peanut Butter Cookies

2 c. creamy peanut butter
2 c. sugar
2 eggs
2 tea. vanilla

Combine all ingredients together. Drop by spoon fulls on ungressed baking sheet. Bake at 350 for 10 minutes. ENJOY!