Pizza Lasagna

Two different Italian dishes in one! Can't beat that!

9 uncooked lasagna noodles
1 (15-oz.) can pizza sauce
1 (14 1/2-oz.) can diced tomatoes seasoned with green pepper and onion, undrained
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
8 oz. (2 cups) shredded mozzarella cheese
2 (3 1/2-oz.) pkg. pepperoni slices
1 (4.5-oz.) jar sliced Mushrooms, drained
1 (2 1/4-oz.) can sliced ripe olives, drained
1/2 cup chopped green bell pepper
2 tablespoons grated Parmesan cheese

1. Cook lasagna noodles to desired doneness as directed on package. Drain.
2. Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium saucepan, combine pizza sauce and tomatoes; cook until thoroughly heated.
3. In medium bowl, combine ricotta cheese and Italian seasoning; mix well.
4. Spread 1/4 cup sauce mixture in bottom of sprayed baking dish. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ricotta mixture over noodles; top with 1/2 cup mozzarella cheese, 1 cup sauce, 1/3 each of the pepperoni slices, mushrooms, olives and bell pepper. Repeat layers once. Top with remaining 3 noodles, sauce, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle with Parmesan cheese.
5. Bake at 350°F. for 30 to 35 minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

Ashlee side note: if your children are like mine...the mushrooms, green peppers, and diced tomatoes just might KILL them. :0) Though I leave in the shrooms and make my kids pick them out, I usually omit the tomatoes and peppers. This means it might require a bit more pizza sauce, so better get two cans. :0)

Chili's Queso Dip

This is one of my favorite things to eat at Chili's. Sometimes I will just order a side salad and chips and queso for dinner. It's THAT good. :0)

1 16-ounce box Velveeta Cheese
1 15-ounce can Hormel Chili (no beans)
1 cup milk
4 tsp. chili powder
2 tsp. paprika
1 Tbsp. lime juice
1/2 tsp. ground cayenne pepper
1/2 tsp. ground cumin

Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.

'Tracy in Iowa's Sell-Your-Soul-to-Satan-For-One Brownies.'

That's what Christie calls them anyway. :0) I do have to say that they do look to DIE for.
Here's how hard it is.

Make a pan of brownies. I know...hard, right?
When cooled, spread with cream cheese frosting. You know the kind that comes in a little tub and says Pillsbury on the front? That cream cheese frosting.
Then, put 1 cup of peanut butter and 2 cups chocolate chips {might I suggest DARK chocolate?} into a microwave safe bowl and cook in the microwave until melted {about 1 minute}.
Add 3 cups of rice krispies cereal to the p.b. chocolate, mix until cereal is completely covered. Pout this mixture on top of the cream cheese frosted brownies.
Let the brownies set up {putting them in a refrigerator helps to speed up the process} and then eat them all up!

Not too difficult huh? So glad Christie decided to share the recipe with her bloggy friends.

Ashlee side note: When melting chocolate chips in the microwave, it helps to stir the chips after every 15 seconds to help prevent overcooking or burning. Just thought I'd share....

Mini Fruit Pizzas

1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Sugar Cookies
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons frozen limeade concentrate, thawed
1/2 cup powdered sugar
10 fresh strawberries, quartered
1 kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices
1/2 cup fresh blueberries
1/2 cup fresh raspberries

DIRECTIONS
1. Bake cookies as directed on package. Cool 10 minutes or until completely cooled.
2. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.
3. Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

Ashlee side note: Aren't these such a good idea? I love fruit pizza and so when I saw these little individual ones I was so excited! Now, if you are truly lazy like me, you could just go and buy the pre-made sugar cookies at the store instead of making them. :0)

Caramel Apple Trifle

I stole this from Amber...she has the best trifle recipes!

1 yellow cake mix (and the ingredients to make it)

3 cups cold milk

1 & 1/2 pkgs. vanilla instant pudding mix

1/2 tsp. apple pie spice

1 jar caramel ice cream topping

3/4 cup toasted pecans

1 can apple pie filling

1 (16 oz.) container cool whip

1. Prepare cake according to directions in a 9 x 13 inch pan. Allow to cool completely and then cut into 1 inch cubes. In a large bowl, whisk milk, pudding (save the extra half package for another time) and apple pie spice for 2 minutes. Allow to stand for 2 minutes or until soft-set.

2. Put a layer of cooled cake squares in the bottom of a 4 qt. trifle bowl. Pour about 3 ounces of caramel topping over cake layer. Sprinkle with 1/3 of the nuts, and then half of the pudding mixture. Spoon half the can of pie filling on top of pudding. Spread half carton of cool whip on top. Repeat all layers, ending with layer of cool whip. Drizzle with caramel topping and top with remaining nuts.

Ashlee side note: If you are like me, you'll make the extra pudding and eat that right away...since you'll probably have to wait a bit before you eat the trifle. Right? :0) And, as you all know, I'd rather die than add nuts to my recipes, but you can do so if you like. I also add a bit more cool whip than just one carton. But I likes me som cool whip, so add as much as you think is necessary. :0)

Death by Caramel Bars

Because I am too lazy to retype this recipe, I'm just going to link it for you. :0)

Christie posted this one and I'm dying to make them for myself. They look so ooey gooey and yummy. There's just something about caramel and chocolate that make my mouth water. {I'm drooling now....}

Baked Beans

I've had a couple of requests for this recipe, so I thought I'd share it with the rest of you. This is my mommy's recipe and THE BEST baked beans I have ever had. It takes a couple of hours to cook them..so pre-planning is a must...but they are SO well worth it.

1 lb. bacon, browned and cut into pieces
2 large cans pork and beans {I use Bush's Original}
1 medium onion, diced {I use the dried onions}
1/2 cup catsup
1 cup brown sugar
2 tsp. molasses
3/4 tsp. chili powder
1 tsp. celery salt
5 Tbsp. bbq sauce

Mix all ingredients together and bake at 350 for 2 hours.