White Fudge Frosting

1 c butter

2 c sugar

1/2 c milk

2 1/2 c icing sugar

2 tsp vanilla

In saucepan melt butter, add sugar and milk.  Bring to a boil, stir occasionally. Cool to room temperature.  Slowly add vanilla and icing sugar.

Broiled Coconut Icing

1/3 c butter

3/4 c brown sugar

3 T cream

1 c coconut

Natalie's Lasagna:

"Here is my version of the sauce recipe.  I doubled it to do 3 foil lasagna pans.  It was big enough that I needed to use two big pots to cook it up. "

In each pot:

1 small onion - chopped and sauteed until soft.  Remove and set aside until after beef is browned 

1 lb of hamburger - browned

Add:

onions back in

1 small green pepper chopped

1 zucchini chopped small

6 or so mushrooms chopped small

1 - 28 oz can diced tomatoes (add liquid too)

1 - can tomato paste

1 - tall can tomato sauce (I used Hunt's - they are maybe 20 oz or something like that)

2 tsp OXO beef liquid  (I'm sure you could sub powder oxo dissolved in a bit of water)

1/4 tsp garlic powder

1 tsp salt

1/2 tsp oregano

1 tsp basil

1/4 tsp cayenne

1 Tbsp dried parsley

1 Tbsp sugar

1 tsp Worcestershire sauce

Cover and Simmer at least an hour on low. 

For each pan of lasagna I used 9 lasagna noodles (3 noodles per layer), so plan on a full box plus a few more.  The noodles are a bit long for the pans so I cut the cooked noodles down to fit. With the cut down bits you can actually piece them together and one box will do it for all 3 pans. 

Cottage cheesy layer in the middle:

Mix together and refrigerate until ready to assemble

1 pkg chopped spinach, thawed and drained

1 500 mL cottage cheese

2 eggs

1 can cream of mushroom soup

Assembly:

1) Big scoop of sauce on the bottom of each pan - just enough to barely cover

2) 3 noodles

3) Sauce

4) Shredded Mozzarella - I just buy the generic bag pre-shredded (about 1 Kg, I think)

5) 3 noodles

6) Sauce

7) Cottage cheesy mixture (divided amongst all 3 pans)  spoon around and spread out with a spatula a bit

8) 3 noodles

9) Sauce

10) Shredded Mozzarella

Cover with foil and Bake or freeze.  This time I sprayed the inside of the foil with a shot of PAM so it didn't stick to the cheese. 

Bake @ 400 F for 45 min and broil for a few minutes just to get cheese bubbly and brown.

From frozen - I'm guessing it would take more like 1 1/2 hours, maybe a bit more. 

ENJOY!!

Kool-Aid Play-doh

1 c flour
1/c c salt
2 T oil
1 pkg unsweetened Kool-Aid
1 c boiling water

Mix oil and water, add remaining ingredients and knead till smooth.  Store in fridge.

Barefoot Contessa Coconut Cupcakes

¾ lb room temperature butter

2 c sugar

5 large eggs, room temperature

1 ½ tsp vanilla extract

1 ½ tsp almond extract

3 c flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup buttermilk

12 ounces sweetened, shredded coconut - plus more to sprinkle on top

Frosting:

1 lb room temperature cream cheese

¾ lb room temperature butter

1 tsp vanilla extract

½ tsp almond extract

1 ½ lb confectioners’ sugar, sifted

Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time. Add vanilla and almond extracts. Separately, sift together flour, baking powder, baking soda, and salt. Add ½ dry ingredients, then buttermilk, then ½ dry ingredients. Mix until just combined. Fold in coconut.

Fill muffin pan with paper liners, filling the batter to the top. Bake 25 to 35 minutes until tops are brown. Allow to cool in pan for 15 minutes, then cool completely on wire rack. 

Frost cupcakes and sprinkle with more coconut.

Peanut Butter Cookies

1 c peanut butter

¾ c sugar

1 egg

Roll dough into balls and press down with a fork. Bake 350 degrees for 9 minutes

Mrs. Field’s Cookies

2 c butter

2 c white sugar

2 c brown sugar

4 eggs

2 t vanilla

4 c flour

5 c pureed oatmeal

1 t salt

2 t baking powder

2 t baking soda

350 for 10 minutes