Vegetable Lasagna

This recipe comes from the fine folks at Campbell's. I don't know about you, but I grew up on Campbell's Chicken Noodle Soup. It's still my go to food when I'm not feeling well or it's really cold outside. It's right up there with Grilled Cheese Sandwiches when it comes to comfort food.

That said, I'm always checking out their recipes to see what else they have come up with. Do you like lasagna as much as I do?

Vegetable Lasagna

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)

1 1/2 cups milk

Vegetable cooking spray

1 tablespoon butter

3 3/4 cups sliced mushrooms (about 10 ounces)

2 medium red or orange peppers, cut into 2-inch-long thin strips (about 3 cups)

2 medium zucchini, thinly sliced (about 3 cups)

1 medium onion, thinly sliced (about 1/2 cup)

12 uncooked no-boil lasagna noodles

2 cups shredded Monterey Jack cheese (about 8 ounces)

• Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray.
• Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms, peppers, zucchini and onion and cook until they're tender.
• Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles. Pour the remaining soup mixture over the noodles. Cover the baking dish.
• Bake at 375°F. for 40 minutes. Uncover and sprinkle with the remaining cheese. Bake for 10 minutes or until it's hot and bubbling. Let the lasagna stand for 10 minutes.

Cream Cheese Raspberry Coffee Cake

This recipe comes from the good folks over at Pillsbury. They have some wonderful recipes available on their website. This coffee cake is divine!

 

Cream Cheese Raspberry Coffee Cake

 

 Coffee Cake

 2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
1 teaspoon sugar                               
                               

Filling

1 package (8 oz.) cream cheese, softed

1/4 cup sugar

2 teaspoons grated orange peel                                          

1 teaspoon vanilla
1 egg
1 pint (2 cups) fresh raspberries                                          
                                           

Glaze

1/2 cup powdered sugar                              

1 tablespoon butter, softened
2 teaspoons orange juice

Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.

In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.

With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.

Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.

In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

White Chocolate Cheesecake

This recipe came from the Houston Chronicle sometime in the 1980s. I know this only because that is the time period in which I lived in Texas.

White Chocolate Cheesecake

1 ½ cups sugar
2 tablespoons sour cream
1 ½ lbs. cream cheese, softened
2 oz. white rum
1 lb. white chocolate, melted
6 eggs
Graham Cracker Crust (recipe follows)
White chocolate curls for garnish

Blend sugar, sour cream, cream cheese and rum; mix in melted chocolate. Add eggs, one at a time, beating well after each addition. Pour mixture into Graham Cracker Crust. Bake 40 minutes at 375 degrees; turn oven off and leave cake in oven 2 hours with door closed.

Garnish lavishly with white chocolate curls; serve chilled.

Makes 10-12 servings.

Graham Cracker Crust

½ stick butter (4 tablespoons), melted
8 teaspoons sugar
1 box graham crackers, crushed (about 1 ½ cups crumbs)

Mix melted butter with sugar and graham cracker crumbs. Pat evenly over bottom and sides of pan. Set aside.

Marbled Chocolate Brownies

This recipe comes from the Great American Home Baking folks. It came in the mail as a teaser to purchase their cookbook and inserts. Or at least I think it did. I found it in that same stack as several others. They seem simple and good. Can't wait to try them!

Marbled Chocolate Brownies

1 bar (4 oz.) bittersweet baking chocolate
½ cup (1 stick) butter
2 tablespoons cocoa powder
1 ¼ cups sugar
¼ teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder

Topping

1 cup semisweet chocolate baking chips
1 cup white chocolate baking chips

Preheat oven to 350 degrees. Line a 9-inch square baking pan with aluminum foil, making sure some of the foil hangs over the sides. Spray the foil with nonstick cooking spray.

Chop the bittersweet chocolate into small pieces. Place the chocolate, butter, and cocoa powder in a microwave-safe bowl. Microwave on HIGH until the chocolate and butter are melted. Stir to combine and set aside.

Place the sugar and salt in a medium bowl. Add the chocolate mixture, stirring to combine. Add the eggs, one at a time, stirring after each addition. Stir in the vanilla. Sift in the flour and baking powder; mix well.

Spread the batter in the prepared baking pan. Bake brownies for 30 minutes. Remove the pan from oven.

Sprinkle the chocolate chips over the brownies. Return brownies to oven for 1 minute. Remove from oven; allow the pan to sit for 1 minute. Lift the brownies out of the pan (using the foil as handles). Spread the chocolate chips over the brownies for a marbled effect. Let cool completely before cutting into bars.

Chocolate Cakes

A mocha butter cream frosting quickly turns these brownies into individual desserts. Mix ½ cup butter or margarine with 1 cup confectioners’ sugar. Flavor with 1-2 teaspoon finely ground instant coffee and 1 teaspoon vanilla. Cut the brownies in half horizontally and sandwich them together with the butter cream filling.

Cheesy Cornbread Casserole

This recipe comes from KRAFT and it's a special one for some folks I love. Personally, I avoid jalapeno peppers. Nothing fun for me about hot, hot, hot. That isn't true for everyone so this recipe is for them.

 Cheesy Cornbread Casserole

1 lb. lean ground beef

1 onion chopped

1 jalapeno pepper, seeded, finely chopped

1 can (15 oz.) enchilada sauce

1 can (15 oz.) black beans, drained

1 teaspoon garlice powder

1 teaspoon ground cumin

1 package (8.5 oz.) corn muffin mix

1 package KRAFT Mexican Style Shredded Four Cheese with a Touch of Pheladelphia, divided

HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.

Make Ahead

Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.

Special Extra

Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.

Oatmeal Raisin Cookies

I found this recipe on the top of a Quaker Oats oatmeal container. I LOVE Oatmeal Raisin Cookies. How about you?

Vanishing Oatmeal Raisin Cookies

½ cup (1 stick) plus 6 tablespoons butter, softened
¾ cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preheat oven to 350 degrees.

In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets. Remove to wire rack. Cook completely. Store in tightly covered container.

Makes about 4 dozen cookies.

Bar Cookies

Bake 30 to 35 minutes in ungreased 13 x 9-inch metal baking pan.

Chocolate Pound Cake

This recipe came in an envelope from Southern Living Magazine. It was a teaser recipe to get me to purchase their magazine. I’ve received the same recipe several times. But, hey, it is a wonderful magazine.

Chocolate Pound Cake

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)

Preheat oven to 325 degrees.

Microwave chocolate baking squares in a microwave-safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5-7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla, until smooth.

Combine flour, cinnamon, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes. Remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).

Sprinkle with powdered sugar, if desired.

Makes 16 servings.