Monday, November 21, 2011

Lasagna Soup















Ingredients:
  • 1 pound fake meat crumbles
  • 1 onion, chopped
  • 1 chopped bell pepper
  • 3 cloves chopped garlic
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce) box vegetable broth
  • 2 (14.5-ounce) can petite diced tomatoes
  • 2 (8 oz) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups broken lasagna noodles (About 8 noodles)
  • 1/2 cup Parmesan cheese
  • 2 cups shredded cheese
  • Some chopped basil (optional)
Preparations
  1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
  2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
  3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
  4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.

Saturday, October 29, 2011

Rolo Cookies



Ingredients:
  • 1 bag of Rolo's
  • 1 box Devils Food Cake mix
  • 2 eggs
  • 1/3 c. oil
  • 2 Tbsp water
Preparations:
  1. Preheat oven to 350 F.
  2. Mix the eggs and oil and slowly add the cake mix. Stir in water in small amounts until completely combined. It will take a lot of stirring.
  3. Once combined, refridgerate for half an hour.
  4. Take a small ball of dough and form a ball around the unwrapped rolo. Use as little dough as possible.
  5. Place on greased cookie sheet. Cook for 8 minutes or until evenly flat. Rotate the cookie sheet 180 degrees midway through. Yields 24-36.