Recipes by Erica Krantz
I've always loved to cook! Trying different meals, either from magazine clippings or friend’s family recipes, my motto is "I'll always cook it once, if you don't like it, I'm sure my dogs will!" My mother taught me the basics of cooking, the rest I've picked up from watching a million cooking shows and reading tons of cookbooks. But what I love the most is seeing the look on my friends' faces when I hand them their plate and they take that first bite!
This month’s recipe is one I just can’t get enough of! It’s comforting and full of flavor, something everyone will love. One Pot Lasagna Soup– who doesn’t love a nice home-cooked lasagna, the melted cheese and the rich taste of tomato. This soup tastes so close to that traditional lasagna but so much easier to assemble! Being a one-pot dish makes cleaning the kitchen a dream. Give it a try, enjoy with a glass of wine and happy cooking!
1 pound lean ground beef (or ground turkey)
1 yellow onion, diced
5 garlic cloves minced
1/4 teaspoon red pepper flakes
1/2 teaspoon of ground cumin
1 (24 oz.) jar Prego Traditional Italian Sauce
8 cups chicken broth
1 (14 oz.) can crushed tomatoes
2 Tablespoons tomato paste
1 1/2 teaspoons granulated sugar
1 Tablespoon ea. dried basil, parsley and oregano
1 teaspoon ea. salt and pepper
10 uncooked lasagna noodles, broken into around 1-2 inch pieces
1/2 cup heavy cream
Cheese Garnish: Shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and sauté. Drain any excess fat. Add Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender. Stir in heavy cream and the 2 cups of chicken broth to reach desired consistency. Garnish individually in bowls with the three cheeses, enjoy!
This month’s recipe comes from Clay Robinson of Hilmar, Calif. This is not only a super easy recipe, but the ingredients are most likely in your pantry already. Try this in the morning with some strawberry jelly, or around lunch time for a honey ham slider, either way these biscuits are something to try! Thank you for sharing and happy cooking everyone!
4 cups all-purpose flour
2 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 cup cold butter, cubed
2 cups buttermilk
1. Preheat oven to 450 degrees, sift flour and mix together the first 4 ingredients in a large bowl. Cut butter into flour mixture with pastry blender until mixture resembles small peas. Stir in buttermilk with a fork until dough forms a ball.
2. Turn dough out onto a well-floured sheet of wax paper. Sprinkle dough with flour, and flatten into a disk. Cover, and chill 15 minutes.
3. Remove wax paper and turn dough out onto a wall-floured surface, sprinkle with flour. Pat dough to 1/2-inch thickness. Cut with a 3-inch cutter. Place biscuits one inch apart on an ungreased baking sheet.
4. Bake at 450 degrees for 10 to 12 minutes or until golden brown. Brush immediately with melted butter.
This month's recipe comes from one amazing cook, Lisa Blackford from San Jose, CA. Lisa shared this recipe with me a while back, and it's her husband's favorite dish. This recipe is not only easy but full of flavor – perfect for those cold nights or having the family over for dinner. Lisa and I have shared and talked about many recipes and this was one right off the bat I knew I had to try and share! Hope everyone had a happy holiday and has a great 2016!
2 cups shredded chicken (a rotisserie chicken is easiest)
(2) 10-oz. cans Ro-Tel tomatoes
1 green bell pepper
One-half of a white onion
1 cube butter
10 oz. can Cream of Mushroom Soup
10 oz. can Cream of Chicken Soup
12 corn tortillas
2-3 cups cheddar cheese
Preheat oven to 350F. Chop onion and bell pepper, saute in pan with butter. Add cream of mushroom soup, cream of chicken soup, both cans of Ro-tel tomatoes, and chicken, mix together. In casserole pan, tear enough tortillas until bottom is covered. Add first layer of the mixture on top, cover that with cheese. Repeat this proccess two more times. Bake for 25-30 minutess. Let stand and enjoy!
First off, I would like to wish everyone a Merry Christmas! This month’s recipe is a refreshing taste on the holidays. Candy Cane Bark is a Christmas gift from the kitchen. It’s not only easy to make but easy to clean up and eat, and it will soon be your new favorite holiday treat! Safe travels to everyone headed to the National Finals Rodeo in Las Vegas.
6 oz. chopped chocolate flavored candy coating
3 oz. chopped milk chocolate bar
6 oz. chopped vanilla flavored candy coating
3 oz. chopped white chocolate baking squares
1/4 cup crushed peppermint candy canes
1/4 cup butterscotch chips
Line a large baking sheet with foil. In a small heavy saucepan melt chocolate candy coating and milk chocolate bar, stirring over low until smooth. Pour onto baking sheet and spread, set aside. In another small heavy saucepan melt vanilla candy coating and white chocolate baking squares, stirring over low heat until smooth. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness. Sprinkle with crushed candy canes and butterscotch chips. Chill 30 minutes or until firm. Break candy into pieces.