Three-Ingredient Brownies

This recipe is from the Pioneer Woman, Ree Drummond. I have to say I was somewhat skeptical about this recipe as there were so few ingredients, but it was fabulous and super easy to make. I used chocolate-almond spread instead of chocolate-hazelnut spread, but that was the only change I made. This will definitely be a recipe I keep up my sleeve for a quick dessert. I might try adding some chopped nuts next time to add some texture, but it's delicious as is.

2  x 13 oz jars (2 1/2 C) chocolate-hazelnut or chocolate-almond spread 

1 heaping cup flour

3 large eggs

Preheat the oven to 350 degrees F. Line a 13"  x 9" inch Pyrex pan with buttered foil. 

Heat the chocolate-hazelnut spread in the microwave for about 20 seconds or so. Stir chocolate spread, flour and eggs in a large bowl, and por into the prepared pan. Using a spatula, spread the chocolate mixture so that it's evenly dispersed in the pan. 

Bake for about 25 to 30 minutes until done. Allow to cool slightly before cutting into squares. 

Tuna Casserole

This is one of those old-fashioned comfort foods that's just perfect in the middle of winter—it's somehow super satisfying and warms you up from head to toe!

Basic White Sauce Mix Recipe(makes one cup)

2T butter

2T flour

¼ tsp salt

1 C milk

Melt the butter in a pan, add the flour and salt. Stir for about 3 to 4 minutes. Slowly add the milk and stir until the sauce is smooth and begins to bubble and thicken. Set aside.

Tuna Noodle Recipe

1 Tbsp peanut butter

1 C macaroni, cooked and drained

2 cans (6 ½ oz each) tuna, drained

4 oz can mushroom stems and pieces

¼ C green pepper, chopped

½ C olives, pitted and sliced

1 tsp seasoned salt

¼ tsp oregano

¼ tsp pepper

½ C Cheddar cheese, shredded

Preheat oven to 350°.

Prepare the white sauce (see recipe above). Add the peanut butter. Mix in cooked macaroni, tuna, mushrooms (with liquid) and remaining ingredients except the cheese.

Pour into ungreased 1 ½ quart casserole dish. Roughly stir in about a third of the Cheddar cheese. C

over and bake for about 30 minutes.

Uncover, sprinkle with the remaining cheese and cook for another 10 minutes or so until the cheese melts and begins to bubble.

Lasagne

A dear friend recently gave me this recipe. She told me that she'd been making it for about twenty years or so, ever since her children were small, and that it was a true family favorite. And I have to say that this recipe is definitely a keeper. I'll definitely be making this on a regular basis!
1 lb ground beef

1 lb ground lean pork

28 oz can crushed tomatoes

12 oz can tomato paste

2 tsp garlic salt 

1 1/2 tsp oregano

1 tsp basil

2 C cottage cheese, small curd

1/2 C Parmesan, grated

12 oz mozzarella, shredded (divided)

10 oz (approx.) lasagne noodles, cooked and well drained

1/2 C Parmesan 

In a large Dutch oven, cook the ground beef and pork until browned. 

Ladle off any fat, and then add the tomatoes, tomato paste, garlic salt, oregano and basil. 

Bring to a boil, and stir occasionally. Reduce the heat and gently simmer uncovered for about 20 minutes or so. 

Preheat oven to 350°F. 

Mix the cottage cheese and 1/2 cup of Parmesan cheese together. Reserve one cup of the meat sauce and 1/2 cup of mozzarella (for the top layer). 

In an ungreased baking pan, 13" x 9" x 2", alternate layers of a third each of the pasta, meat sauce, mozzarella/cottage cheese mixture.
Pour over the reserved meat sauce and sprinkle on the Parmesan cheese. Finish off with the remaining 1/2 cup of mozzarella.
Bake uncovered for 45 minutes.
(Serves 6 to 8)