Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach and stir.
In a 9 x 13 baking dish, place one layer of lasagna noodles with the edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
Bake 50 to 60 minutes until top is brown and bubbly.
Recipe originally inspired by AllRecipes with 5-star rating and 245 reviews.
When you buy a book as a gift for someone, is it okay to read it first?
I don't do it because:
1) There is usually not enough time between purchase and gift-giving occasion.
2) I am too accident prone. More likely-than-not I would wind of spilling coffee, ripping a page, or sneezing (yuck!).
What do you think? Is it okay to read a book before giving it as a gift?
I found this great post on Num's the Word about the best way to make hard boiled eggs easier to peel. Check it out to see the four methods tested, but--spoiler alert--the best method found by the blogger was to prick the bottom of the uncooked egg once with a push pin. This made the egg not only easy to peel but made the outside of the egg more attractive once peeled to make for nicer deviled eggs.
To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.
To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix. Let cool 5 minutes.
In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. DEVOUR! :)
As one who receives 100 pounds of beef per year (my husband farms). It is shocking that I got by without a deep freezer. After my most recent restocking of beef, one of my girls asked for a box of frozen teats in the store. I realized there was no room in my freezer for anything else. On top of that; everything was buried under packs of beef.
So, for one of my Mother's Day gifts, I requested a deep freezer. I love it! As one who not only gets a huge supply of farm-raised beef, but also coupons, my freezer will save me money. I can stock up when things are priced right.
Since we have a pool, it is also great to have a huge supply of Popsicles and ice cream for my children's friends
As to why I did not get a deep freeze sooner...When I was a kid, I heard that they were murder on the electric bill.
That might have been true at one time, but today's models are very efficient.
So, if you gave been holding off like I did; go out and get a deep freeze!
This delicious-looking recipe comes from SippitySup (isn't that a great name?)!
Caramel Cream Dulce de Leche Pie
By: Greg Henry
Caramel Cream Pie
cream cheese crust (see notes on site)
3 (14oz) cans sweetened condensed milk
flour (as needed for rolling)
2 cup whipping cream
1 tablespoon granulated sugar
semi-sweet chocolate (as needed for curls) optional
Prepare Cream Cheese Crust recipe (see notes). Divide dough
in half, shape into 2 discs about 5-inches in diameter and 3/4-inch thick. Wrap
in plastic. Refrigerate at least 1 hour (or up to 2 days), or freeze up to 1
Remove the paper labels from the unopened cans of sweetened
condensed milk. Place the cans in a large saucepan, add enough water to come
half-way up the sides. Place the saucepan over medium to medium-high heat and
bring to a low boil. Cook 1 ½ hours, adding more water as it evaporates.
tongs invert the cans and continue to boil them in the sauce pan, monitoring
the water level as necessary for another hour. Remove from heat and cool
Meanwhile, on a lightly floured surface use a lightly
floured rolling pin to roll out one disc of chilled dough to a 12-inch round, a
generous 1/8-inch thick. Carefully fold dough in half, and slide it onto the
rolling pin. Transfer to a 9-inch pie pan. Unfold the dough, easing it gently
into the pie pan; do not stretch the dough. Fold the overhang under creating a
double thick rim. Crimp the edge decoratively with your fingers; use a fork to
prick the bottom of the dough in several spots.
Refrigerate at least 30
minutes. Save second disc of dough for another purpose.
Set oven rack to middle position and preheat oven to 375°F.
Line chilled pie shell with foil or parchment paper and fill
with pie weights, dried beans or rice. Bake in the heated oven for 15 minutes.
Carefully remove weights and liner and bake until the bottom crust is a light
golden brown, about 10 minutes more. Remove pie shell from oven and allow to cool
Open the cans of the cooked and cooled sweetened condensed
milk. It will have turned caramel in color and be as thick as pudding. Scrape
the caramel into a fine mesh sieve, use the back of a wooden spoon to push the
mixture through the sieve directly into the cooled pie shell, smoothing the
top. Cover the pie with plastic wrap, pressing it in direct contact with the
caramel to avoid forming a skin. Refrigerate at least ½ hour. The pie can also
be made a day ahead to this point.
Meanwhile, pour the whipping cream into a mixing bowl, and
beat until soft peaks form. Add the sugar; continue beating until stiff peaks
form. Spoon the whipped cream over the chilled pie and garnish with chocolate
curls (if using). Refrigerate 1 to 3 hours before serving.
Last week was our yearly beach vacation. For my beach read I went totally reto.
Agatha Christie's AND THEN THERE WERE NONE is everything I love in a mystery! The book is character-driven, intricate in plot and unfolds in an interesting sequence.
There is a reason Christie is iconic! Now, I must see the film adaptation.
Who do you read when you want to go retro?
Cut the Velveeta into small cubes. Continue to run a fork or two knives through the chunks to crumble them more finely. Peel and dice the egg(s), put that into the cheese, and continue to mish with the fork or knives. Add the mayonnaise and stir well, chopping some more, if necessary, until the mixture is as smooth as you like (we like it a bit chunky). Add the pimientos and stir some more.
Fatal Foodies is a group of mystery writers and food lovers. We'll be reviewing food-related cozy mysteries, posting recipes, commenting on writing-related subjects, and announcing book signings and other events. We might even host some contests and/or giveaways.
I'm a full-time freelance writer, editor and author living in Virginia. I have a terrific husband and two wonderful children who are, by the way, boy/girl twins. I love writing, reading, baking, cake decorating and, sometimes, needle crafts. I prefer almost instant gratification with my needlework, though. I have a cross-stitch picture I've been working on for years; but in the meantime, I've finished several pieces that can be done in an afternoon.
My cozy mystery MURDER TAKES THE CAKE is scheduled for release by Bell Bridge Books in October of 2008. My heroine in MURDER TAKES THE CAKE has her own site. Check it out at Daphne's Delectable Cakes. I also have a Squidoo lens for Freelance and Novel Writing; so, if you're a writer, surf on over to that page.
I'm a stay-at-home mom/writer/food fanatic in Fall Branch, TN. My two novels, Secrets, Lies, and Pies & Cheaters, Pies, and Lullabies, are published by Mountain Girl Press.
Marian Allen has had short stories appear on the labels of coffee cans and the wall of an Indian restaurant. Many of her stories involve food, although she is not, as her youngest daughter claims, obsessed. She is not. She is currently working on a novel with recipes in it, which she'll finish if she can stop cooking and eating long enough to write. Short stories and recipes are available for free on her website, http://marianallen.com/.