1 1/2 pounds ground chuck
1 pound ground Italian sausage
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15–ounce) cans tomato sauce
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
Lasagna noodles cooked
2 (8-ounce) packages shredded mozzarella
1 teaspoon sugar
Preheat oven to 350 degrees F
In a large saucepan, combine ground chuck, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.
Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.
Add parmesan and parsley
Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place cooked lasagna noodles on top of sauce. Do not overlap noodles. Top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 30 minutes. Top with remaining cheese.
FROSTY TOFFEE BITS PIE
1 package (3 ounces) cream cheese, softened
2 tablespoons sugar
1/2 cup half-and half cream
1 carton (8 ounces) frozen shipped topping, thawed
1 package (8 ounces) milk chocolate English toffee bits, divided
1 graham cracker curst (9 inches)
In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits.
Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. May be frozen up to 1 month.
To serve: Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.
CRESCENT ROLLS (ESPECIALLY DURING THE HOLIDAYS)
3 teaspoons active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
6 to 6 1/2 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form firm dough.
Turn onto a heavily floured surface; knead 8-10 times. Divide dough in half. Roll each portion into a 12-in. circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down on waxed paper-lined baking sheets. Curve ends to form crescents.
Cover and freeze. When firm, transfer to a large freezer bag. May be frozen for up to 4 weeks.
To use frozen rolls: Arrange frozen rolls 2 in. apart on baking sheets coasted with cooking spray. Cover and thaw in the refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15-17 minutes or until golden brown. Serve warm. Yield: 32 rolls.