Chicken Alfredo Lasagna...

A new twist on Lasagna... you will love this recipe. I have made it with or without chicken and loved it both ways. My grandchildren love it too.

1 pkg. Lasagna Noodles
2 Chicken Breasts
2 Bottles Alfredo Sauce
2 Cloves Garlic
1 Cup Fresh Steamed Spinach
2 Cups Ricotta Cheese
2 Eggs
4 Cups Shredded Mozzarella Cheese
1 Cup Water

Cook noodles until al dente. Cut chicken into bite size pieces and grill in butter. Heat sauce with one cup water... add minced garlic. (this is where you add the chicken if desired). Steam Spinach and cut into pieces. Mix Ricotta Cheese with two eggs and add the spinach.

Now you are ready to layer... Spread just enough sauce to cover the bottom of glass casserole dish. Add a layer of noodles, sauce, ricotta cheese, mozzarella cheese, noodles, sauce, and keep layering in this order. End your last layer with noodles, sauce and mozzarella cheese. Bake 350* for about 30 minutes or until golden brown. Yum... this will become a family favorite for you and your children... and grandchildren. Yummy...!

Breakfast Lasagna...

The new "BREAKFAST of CHAMPIONS"... this yummy breakfast will satisfy any hungry family. It became one of our favorites this summer. Enjoy...!

1 pkg. Simply Shredded Hashbrowns
10 Eggs
1 4 oz Can Mild Diced Green Chilies
1 Cup Small Curd Cottage Cheese
1 lb. Ground Breakfast Sausage
2-3 Cups of Shredded Monterey Jack Cheese
2 Avocados
2 Tomatoes

Brown the Hashbrowns and Sausage in separate skillets. Combine Eggs, Cottage Cheese and Chilies and mix until all ingredients are smooth and well combined. Cook egg mixture in separate skillet in enough butter to coat bottom of pan.

Combine these ingredients like a lasagna... First layer hashbrowns, sprinkle with shredded cheese... then layer sausage and sprinkle with cheese. Then layer with eggs and again sprinkle with cheese. Bake at 350* for about 20 minutes... Garnish with avocado slices and diced tomatoes. ENJOY...!

Pear Butter...

Pear Butter is a family favorite for pancakes and waffles. It's so easy... and well worth the wait.

Pears peeled, cored and halved
2 Cups of Brown Sugar
1 Teaspoon of Nutmeg
1 Cup Orange Juice
Grated Rind from 1 Orange 

Fill your crock pot full of pears and add remaining ingredients. Cook for 8-10 hours on low... and Voila.
Blend the pears in the blender until smooth. Store in refrigerator for immediate use. You can also steam in Canning Steamer for later use. I like to stock up on Pear Butter for the winter... it's such a nice treat during our long winter months.