Four Cheese Lasagna

Ingredients
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 470 cal Total Fat: 30.4 g Cholesterol: 131 mg
Sodium: 1268 mg Carbohydrates: 21.7 g Fiber: 4.2 g
Protein: 30.2 g

Cheeseburger and Fries/Tater Tots Cass.

Ingredients
2 pounds lean ground beef
1/2 medium onion, chopped
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed golden mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (16 ounce) package frozen French fries
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Nutrition Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 516 cal Total Fat: 32.5 g Cholesterol: 121 mg
Sodium: 858 mg Carbohydrates: 20.9 g Fiber: 2.4 g
Protein: 33.8 g

variations...
I have made this for my family but used tater tots instead. They loved it. from ??

Corn Dog Muffins - Kid friendly

Ingredients
2 (8.5 ounce) packages corn bread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
9 hot dogs, cut in half
1 cup grated Cheddar cheese
Directions
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
In a large bowl, stir together cornbread mix and brown sugar. In a small bowl, whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in cheese. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Nutrition Information
Servings Per Recipe: 18
Amount Per Serving
Calories: 242 cal Total Fat: 13.7 g Cholesterol: 50 mg
Sodium: 775 mg Carbohydrates: 20.8 g Fiber: 0.2 g
Protein: 8.5 g

variations...
I've done something similar with packaged biscuit dough. My 5 year old daughter has always loved stretching the dough and then wrapping the half a dog in it. It's like pigs in a blanket - only bigger and better! from ?

Triple Decker Turkey Bacon Sandwich

INGREDIENTS
2 slices white bread
1/4 cup mayonnaise
3 lettuce leaves
1 tomato, thinly sliced
3 slices turkey bacon
3 slices Cheddar cheese

DIRECTIONS
Toast the bread slices.
Spread a thin layer of mayonnaise on each slice. Layer bottom slice with lettuce, tomato, turkey bacon, and cheese. Spread another thin layer of mayonnaise on the cheese; repeat layers twice. Top with second slice of bread. Heat in microwave for 45 seconds to 1 minute, or until cheese is melted.

Easy French Dip Sandwich

INGREDIENTS
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

AAAHH! Potato Soup

INGREDIENTS
2 Yukon Gold potatoes, cubed
1 (5.5 ounce) package au gratin instant potato mix
1 (10.5 ounce) can condensed chicken broth
1 1/2 cups water
1 cup heavy cream

DIRECTIONS
In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.

Variations....
I did a couple of things differently with this recipe - I did NOT use the potatoes in the au gratin box (somehow it didn't seem right), just cut up a few extra potatoes and threw 'em in. I used half-and-half instead of cream and threw in a bit extra so that it would have the creamy consistency I liked (less fat, too). I also used a bit of leftover Velveeta cheese from the "deluxe macaroni" packages. The verdict? You can't get better than this. I was pleasantly shocked (and VERY filled - this soup WILL fill you up, a bit of bread and this is just right for dinner). Think I'll try adding a bit of diced ham next time. Wonderful soup.

A good recipe! I read through all of the other reviews and incorporated several of their recommendations. This is what I would suggest for improvement: (1) Use Half & Half instead of cream - it was a little too rich with the heavy cream, (2) Add sauteed onions/green onions and bacon for extra flavor, (3) Very lightly mash the potatoes before adding the cream/half & half - this gave the potatoes a more uniform appearance since you're using both an au gratin mix (slices)and Yukon Golds (cubed), (4) Season to taste - I used salt & black pepper, and a little bit of cayenne pepper, (5) Garnish with grated cheese, crumbled bacon, and green onions.

Potato Squash Cakes (fried)

INGREDIENTS
2 cups shredded potatoes
1 cup shredded yellow squash
1/2 cup chopped onion
1 egg
4 tablespoons self-rising flour
1/4 teaspoon garlic salt
salt and pepper to taste
1/4 cup cooking oil

DIRECTIONS
In a large bowl, combine potatoes, squash, onion, egg, flour, garlic salt, salt, and pepper. If the batter is too thin, add more flour; if too thick, add milk. Form batter into 3-inch patties.
Cover the bottom of a large skillet with just enough oil to cover the bottom of the pan, and heat over medium-high heat. Place patties in hot oil, and cook until golden brown on each side; drain on paper towels.