Bowtie Lazagna.....(Pioneer Woman)

My friend Allie introduced me to this recipe.....this is super EASY and really good...I promise!

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream

Preparation Instructions:
Fry ground chuck in small pan with chopped onion. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil ( I dont use Olive oil). Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

NO bake....Peach Cheesecake!

I got this recipe from my friend Rachelle and it is yummy! She is such a great cook!
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. Margarine, melted
1 cup Sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator

Black Bean and Corn Salsa

I got this recipe from my friend Rachelle, my kids were practically drinking this dip

1 can black beans (drain and rinse)

1 can corn (drain)

2 oz cilantro (handful)

1/4 red onion, chopped

2 T jalepeno or green chile chopped

1/3 c distilled vinegar

2 T honey

1 T lime juice (1 lime)

salt and pepper to taste

1 cucumber ( Rachelle added this the last time she made it for me and it was even better)

Combine beans, corn, onion and jalapeno in a bowl. In the Food processor combine and mix vinegar, cilantro, honey, and lime juice for 1 to 2 min then slowly drizzle in olive oil. Pour liquid over the bean mix; stir and chill. Garnish with some chopped cilantro and lime zest . Serve with tortilla chips

LeMoN CaKe GooDnEsS!!!!

I got this recipe from my friend Rachelle....it is d-lish!
1 box lemon cake
1 (3.4 oz) box lemon instant pudding mix
1 (12 oz) can sprite
3/4 c vegetable oil
4 large eggs

Preheat oven to 325. Lightly grease cake pans. In a large bowl, combine cake mix and dry pudding mix...Add soda and oil, and eggs. Beat with electric mixer. Pour batter into pans. If putting it in the Bundt pan (like recipe calls for ....Bake for 45 to 50 min)...if baking in 9 x 13 ...bake according to directions on cake box....Make sure it comes out clean with a toothpick, let cool in pan for 1o min.

LeMoN CrEaM ChEeSe FrOsTiNg
1/2 c butter
4 oz cream cheese
3 c Powedered sugar
1 lemon zested
2 T lemon juice
2 T milk

Mexican Street Corn/ Stretchy Pants Sauce!

Got this recipe from my Brother in law Scott-T...who should be a chef! ok this may have a funky name.....but you will understand why I named it stretchy pants sauce once you try it....it is so awesome it will stretch your pants from eating too much and because it is like the corn on Nacho Libre...so thats where I came up with the name! It'll grow on ya! Stretchy Pants Sauce: 1/4 cup regular or light mayonnaise 3 tablespoons sour cream 3 tablespoons minced fresh cilantro leaves 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/4 teaspoon chili powder 1/4 teaspoon ground black pepper 4 teaspoons juice from 1 lime 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (I use Queso Fresco) Corn: start by marinating the corn in oil, salt and Cayenne pepper before placing on the grill 4 teaspoons vegetable oil 1/4 tsp cayenne pepper 1/2 teaspoon kosher salt or 1/4 teaspoon table salt 6 large ears corn , husks and silk removed

Grill corn on the BBQ.. liightly char on all sides.... should take about 7 to 12 min Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately. YOU WILL NEED LOTS OF NAPKINS!

Lemon Water (great for parties)

this drink is SOOOOOooooOOOOO REFRESHING! We used this for my dad's retirement party and it was a smash!

Lemon Water
3 limes sliced
3 lemons sliced
5 quarts water
3 cups sugar
1 TBSP lemon extract
1 TBSP citric acid (this is a powder substance available in the bulk spice section at FredMeyer's)
1 bag ice

Just mix together when ready to serve.

Lemon Blossoms

So I watched the cooking channel lots while in Idaho.. and Paula Dean made all my wildest LEMON dreams come true...these were devine and really easy! PERFECT for the 4th of July!

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel (because they fall apart if you try taking them out with a spoon!)

To make the glaze, sift the sugar into a mixing bowl (I skipped the sifting). Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With tongs, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.