Chicken Mushroom and Spinach lasagna

 Chicken Mushroom and Spinach Lasagna

Ingredients:

2 1/2 Tbsp. olive oil

1 cup chopped onion

2 Tbsp. minced garlic

8 oz. white mushrooms, thinly sliced

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1 1/4 tsp. kosher salt, divided

1 (6 oz.) bag fresh baby spinach

2 cups shredded cooked chicken

2 cups low-sodium chicken stock

1/4 cup all-purpose flour

2 cups whole milk

1/4 tsp. nutmeg

1/2 cup shredded Parmesan cheese

8 no-boil (oven-ready) lasagna noodles

1 1/4 cups shredded mozzarella cheese

Directions:

Preheat the oven to 375 degrees F (190 degrees C).

Heat a large sauté pan over medium-high heat. Add olive oil, then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften, stirring occasionally.

Stir in the spinach and cook until wilted and all its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set aside.

In a small bowl, make a slurry by whisking together 1/2 cup chicken stock with flour until it reaches a thick, milky consistency. Set aside.

In a small saucepan, combine the remaining 1 1/2 cups chicken stock, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occasionally. Once the mixture starts to bubble around the edges, add the slurry while whisking continuously. Simmer until thickened, about 5-8 minutes, whisking occasionally. Stir in Parmesan cheese and remove from heat.

Pour 1/2 cup of the sauce into the bottom of a 10×10 inch square baking dish. Top with 2 lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of mozzarella, ensuring the noodles are covered with sauce. Press them down lightly if needed. Repeat the layers three more times with noodles, chicken, sauce, and cheese. The last layer should have slightly more sauce and the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes. If desired, broil for 2-3 minutes to achieve a golden brown top. Let the lasagna stand for 15-20 minutes before cutting and serving.

Cindy Walker's Cheesecake

 

1 1/2 cups graham cracker crumbs

1/2 cup white sugar

1/4 cup butter, melted

5 (8 ounce) packages cream cheese, softened

5 eggs

2 egg yolks

1 3/4 cups white sugar

1/8 cup all-purpose flour

1/4 cup heavy whipping cream

Directions

1.Preheat oven to 200 degrees F 

2.Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan. 

3.In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan. 

4.Bake at 200 degrees for 3 hours, 20 minutes or until filling is set. Let cheesecake cool, then refrigerate overnight.

Happy Cakes Lemon Biscotti

 

1 cup sugar

1/2 cup butter (melted)

1 teaspoon almond extract

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

2 large eggs

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup slivered almonds

For Glaze:

powdered sugar

fresh lemon juice

1. Heat oven to 350 degrees. In a large bowl, beat sugar, butter, extracts, lemon juice and zest, and eggs with an electric mixer on medium speed. Stir in flour, baking powder and baking soda. Stir in 1/2 cup slivered almonds. Place dough on a lightly floured surface and knead 2 to 3 minutes or until dough holds together and almonds are evenly distributed.

2. Divide dough in half. On one side of ungreased cookie sheet, shape half of dough into 10 x 3 inch rectangle, rounding edges slightly. Repeat with remaining dough on same cookie sheet. Press the remaining slivered almonds into the top of the dough. 

3. Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Cut each rectangle crosswise into 1/2 inch slices, using a sharp knife.

4. Place 20 slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool. Cool cookie sheet 5 minutes; repeat with remaining slices.

For Glaze: In a small bowl, begin with 1 cup powdered sugar. Begin adding lemon juice, 1 Tablespoon at a time, until the mixture is a drizzling consistency. Spoon over the top of the biscotti immediately after they are removed from the oven (after their second baking). Let cool and drizzle with more lemon glaze. Enjoy!:)

(This recipe was modified by the Happy Bakers, but the base recipe can be found in the Betty Crocker cookbook, Bridal Edition).