Meat Sauce for Spaghetti and Lasagna ~Kim

First I like to make my own sauce and use either ground beef or ground turkey as the meat. I brown the meat on the stovetop and drain the grease. In a 4 or 6 quart crockpot I add one canned diced tomatoes and one canned tomato sauce as the base or you can use a jar of Paul Newman's Newman's Own Sockarooni Sauce. I add roasted red peppers and roasted garlic. Lastly, I add a whole (peeled) onion and celery. Add the meat to the tomato base and cooking on low for 6-8 hours or on high for 2-4 hours. I use this for both my Spaghetti and Lasagna.
Below is my Lasagna recipe.

Box of Lasagna Noodles, uncooked
1 (16 oz) Cottage Cheese, small curd
1 (8 oz) Plain Yogurt
2 (package sliced) Mozzarella cheese (or Provolone cheese slices)
1 (package shredded) Parmesan cheese
1 cup water (warm or hot from the tap)

 Preheat oven to 350 degrees.
Mix the cottage cheese and plain yogurt together in a bowl.
In a 9 X 13 X 2 baking dish spread about 1 cup of meat sauce. Layer about a third of the uncooked noodles, a third of the cottage cheese/yogurt mixture and a third of the sliced Mozzarella and Parmesan. Repeat these steps two more times finishing with Mozzarella/Parmesan cheese on top. Pour the 1 cup of warm/hot water around the edges of the dish. Cover tightly with foil and bake for an hour. Remove foil and bake an additional 15 minutes or longer (until noodles are tender). Let stand 20 minutes before serving.

Crockpot Sauce

Lasagna serving

Mixed Fruit Cobbler - Summertime, post 2~Kim

Before baking

When it looked done

Looking for the pudding consistency

Plated

Mixed Up Fruit Cobbler - Summertime~Kim

I have a favorite "country" cookbook that my family have recipes in and have been using for YEARS! I love it because I have a piece of my great-grandmother and great-aunts with me always even though they are no longer with us. You can't beat that when it comes to sensory memories. The cookbook is called; Baseball, Hot Dogs, Apple Pie and Much-Much More! Cana Boosters Club- 1980. I will share several recipes that I have made here but today is about the gorgeous day outside and how it feels like summer. I happened to be flipping through the cookbook and came across a recipe by Colleen Bowen simply called Fruit Cobbler but the ingredients is what made me stop.
1st layer 1 can Cherry pie filling
2nd layer 1 undrained, crushed pineapple can
3rd layer 2/3 cup sugar
4th layer 1 box white cake mix Sprinkle 1/3 cup sugar over this layer
5th layer 1 cup coconut
6th layer 2 sticks melted margarine ***Kim's Note---Paula Deen would be so proud.***
7th layer Chopped nuts (optional) ***Kim's Note---with my family nuts are never optional, the nut is implied***
Bake at 350 degrees until done (when cake is the consistency of pudding or dumpling). ***Kim's Note---This is seriously the recipe and directions are almost laughable but heck I like a challenge.***
I guessed at using a 9 X 13 glass dish and after checking every 15 minutes I decided it needed only a bit over 30 minutes; I settled on 35 minutes with my oven. Also, I used pecans for the last layer. ~~Kim

Ingredients

Cherry and Pineapple (I didn't have crushed I used chucks)

YUMMY coconut layer

butter, butter (twice as nice)

Just before going in the oven

Introductions

Hello and welcome to our little blog. We love to eat and to cook so we wanted to take a few moments and share our trails and triumphs with you. We're Kim and Mad. We met years ago in a writer's group and have been friends ever since. Kim~ I love to bake, but I do enjoy cooking too. Only my repertoire is a bit basic. Spaghetti. Lasagna. Chicken Marsala. (I'm recognizing a theme here) Those are just to name a few. I bought Ree Drummond's two cookbooks and decided I wanted a place to post my favorites (and note any changes I've made or family recipes in place of Ree's). I hope you enjoy and check in often.