Anything and everything you ever wanted to or didn’t know you wanted to know about Thanksgiving. I was surprised by some of this information and glad that I read it. So I am sharing. Enjoy!
Sometimes I really want some lasagna for dinner and I’m really not feeling all the work that goes into making a great one. So I came up with this recipe that really just hit the spot and then some. I thought about how I love to add flavors and try new layers in my lasagna and how I have a lot of mini leftover sides of various veggies and sauces from the week and wah lah, new quickie rustic lasagna that was done in no time. It is so easy to make, I had my son help me make it. He loved it! This one is so great you can prepare it and then just stick it in the fridge or freezer and take it out when you want something awesome, homemade and filling.
Rustic Quickie Veggie Lasagna
1 box of lasagna, either the quick kind you don’t have to cook or the cooking kind.
1 large can of chopped tomatoes, diced tomatoes or really any sauces you have on hand or want
veggies of all kinds, enough to make two layers
1 large container of Ricotta Cheese
1/2 cup of Sprinkle Parm Cheese
Crushed red pepper
Whether you are using cooking lasagna or no need to cook lasagna noodles, break them in half. I did this so I could make them fit into a square baking dish that was 3 inches deep. Now if you don’t want to do that and use a larger dish then go right ahead, but just adjust the amount of other items to do that.
Cook the noodles or no cook noodles need to be coated in the tomato sauce of your choice and set aside. Add spices to this as you desire. On a cooking sheet I layered an eggplant, oiled it and spiced and cooked both sides. I reserved two containers I had of pre-cooked leftover veggies from dinner throughout the week. Then I began my layering. I put a little olive oil in my pan, then some tomato soaked lasagna sheets, then eggplant, then Ricotta, then more lasagna sheets and tomato, then the left over veggies, then parm cheese sprinkles, the more lasagna sheets and then I scooped out all the rest of my tomato sauce and poured it over the sheets and then topped with more parm and spices. I covered and baked on 350 degrees for 45 minutes, to make sure it all was even in temp and blended in flavor. It serves either four very hungry people or 6 small portions. Here are the visual steps so you can see how great it looks and trust me if you could lick the screen and it was flavored you would know, it’s awesome!
I created these cute little mini pumpkin pie’s after I thought about how much I love to have a great crust with my pie. I only hate pie’s when I hate the crust’s. So I worked my favorite flavors into the crust and wah lah, damn good mini pumpkin pie’s. Here’s the recipe and photo’s to go with it. Enjoy!
1 can of pumpkin puree
2 egg’s (separated)
3 tbsp Condensed milk
1/3 cup of white sugar
1 tsp vanilla
1 tsp nutmeg
1 1/2 tsp pumpkin spice
1/2 tsp salt
1 boxed pie crust mix
1 large muffin pan, which would have 6 deep options in it
Put oven on 450 degrees. Mix in a bowl the pie crust, enough for a double pie crust, with the nutmeg, pumpkin spice, salt and enough water to get it to form a ball (approximately 4-6 tablespoons). When it’s a ball, turn it out onto a floured board or counter and divide into 6 equal sections. Take them and flatten them out in your hand so they are a flat circle and then place that into the pan and form to the indent in the muffin pan. Once all 6 are done, clean the bowl or use another and put in the egg whites and whip till white and foamy and gathering form. Slowly incorporate the white sugar as you whip. Once incorporated fold in pumpkin puree and slowly incorporate the condensed milk and then all the spices. Once mix is done, scoop into crust lined muffin pan. It will make enough for all 6. If it comes up short, you put too much in some muffins. Balance it all out. Lower the oven to 325 degrees and place pan in the center of the oven. Bake for approximately 50-55 minutes. You will see the mixture be more form gathering and crust a little brown on the part you can see it.
Serve with whipped cream, ice cream, etc. Your imagination is endless with these babies. Happy Thanksgiving!
Written by me:D
We all know how much I love me some coffee. Well the holidays makes it even more of an addition to my life. I love to create new concoctions for coffee enjoyment. For thanksgiving its all about the pumpkin. For Christmas I indulge in a little more minty, caramel flavors. Not sure if this is programming from Starbucks or just the holiday scents that call to me. Either way, I get to fixing my coffee’s for holiday fun. Here is one of my favorites.
Thanksgiving Pumpkin Spice Latte
Espresso (how much depends on you, but I need around 3-4 per cup)
Milk or cream (your choice)
Pumpkin pie spice
Sugar (your choice of kind)
Brew your espresso shots per your machine or if you have a Kcup system or a regular pot, you can still use espresso ground beans.
Stir in the sugar to melt it and set aside.
In the milk steamer of the espresso machine or a small pot on the stove on low, stir the milk or cream with the vanilla extract and a dash of the pumpkin pie spice
(if you don’t have pumpkin pie spice, you can substitute a mix of cinnamon, nutmeg, ginger and all spice)
Steam milk to all foamy and warm. If using a pan you can only warm it)
Pour milk into your favorite mug, pour espresso mix into that, stir and then plop foam on top of that. If you are an espresso artist then you could reserve some espresso for designs on the foam top, but I am not that person. Then sprinkle some pumpkin pie spice on the stop and wah lah. All done! Enjoy!
a love story, coming of age story for women who love, not within the lines. Recommended by Bust Magazine, who I trust for any recommendation.