EASTER BRUNCH LASAGNA
Ham, broccoli and hard-cooked eggs are terrific together in this unique brunch lasagna. I came up with the recipe for a family gathering. Muffins and fresh fruit are all I add to nicely round out the meal. -Sarah Larson, La Farge, Wisconsin
Provided by Taste of Home
Categories Brunch
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the onions, lemon juice and hot pepper sauce. , Spread a fourth of the white sauce in a greased 13x9-in. baking dish. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the white sauce. Repeat layers. Top with the remaining noodles, white sauce and cheeses., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 371 calories, Fat 23g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 715mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
LINDA'S BUTTER CREAM EASTER EGGS
These eggs are really "WONDERFUL"... What a great idea to make with the kids for Easter! Try these, you will absolutely LOVE THEM! Please try my other recipes for Easter Eggs! Recipe #220348 and Recipe #220316.
Provided by Lindas Busy Kitchen
Categories Candy
Time 3h
Yield 28-30 serving(s)
Number Of Ingredients 5
Steps:
- Mix the butter and cream cheese together.
- (I put in the microwave for 30-45 secs. to soften).
- Add the confectionary sugar about 1 cup at a time, along with vanilla, and mix well. (I use my hands).
- Place the mixture in the freezer to chill for at least 20 minutes (You want it firm, but not frozen, so check it from time to time).
- Form the mixture into egg shapes with your hands. (It is helpful to put some confectionary sugar on your hands so the eggs don't stick to them).
- When you are done making the eggs, put them in freezer again for at least 25 minutes.
- Melt the chocolate in a a double boiler.
- Dip the bottom of the egg into the chocolate, then place it on a small flat dish. Take a spoon, and spoon some melted chocolate on top, spreading around with a butter knife. (Make sure you don't get it on too thick, or you won't have enough for the whole batch).
- Arrange the chocolate coated eggs on an aluminum foil paper lined tray.
- When done making eggs, put in the freezer for a few minutes to harden eggs.
- Place each egg in a pastel colored paper cupcake cup.
- Store in the refrigerator, covered with aluminum foil.
Nutrition Facts : Calories 287.1, Fat 16.9, SaturatedFat 10.3, Cholesterol 17.6, Sodium 60.6, Carbohydrate 38.9, Fiber 3.4, Sugar 32.2, Protein 3.2
"NO COOK" BUTTERCREAM EASTER EGGS
A classic Easter candy recipe! These sweet, creamy eggs feature a soft buttercream center enrobed in tempered chocolate and decorated with sprinkles.
Provided by becky
Categories Chocolate
Time 1h15m
Number Of Ingredients 9
Steps:
- Line a large baking tray with parchment or a silicone mat, and set aside until ready to use.
- In a large mixing bowl or the bowl of a stand mixer, whip softened butter until light and fluffy. Whip in vanilla extract and salt.
- Gradually add icing sugar and milk, alternating between the two until all sugar is worked into the mixture and a soft dough has formed. If necessary, add a bit more icing sugar or milk-the dough should not be too sticky, or too stiff.
- Add your choice of flavor and color. If desired, you can separate the dough into several smaller bowls, rather than making only one flavor. You can also skip the flavoring and make classic vanilla buttercream eggs.
- Using your hands, shape the dough into balls and place on parchment-lined tray. Transfer to the refrigerator to chill while you melt and temper your chocolate.
- When chocolate is ready, remove buttercream centers from the fridge. Working quickly, use an enrobing fork to dip each center in the tempered chocolate and transfer to prepared tray. Decorate each egg with sprinkles or sanding sugar, or pipe with additional chocolate.
- Allow chocolate to set before transferring eggs to an airtight container. Layer eggs between parchment or wax paper. Store container in the refrigerator, or in a cool/dark place at room temperature, for up to two weeks.
WORLD'S BEST LASAGNA
It takes a little work, but it is worth it.
Provided by John Chandler
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 36.5 g, Cholesterol 81.8 mg, Fat 21.3 g, Fiber 4 g, Protein 29.7 g, SaturatedFat 9.9 g, Sodium 1400.4 mg, Sugar 8.6 g
CHOCOLATE LASAGNA
Make and share this Chocolate Lasagna recipe from Food.com.
Provided by - Momma Loon
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Make the cake in a 13x9-inch baking pan following instructions on the box of cake mix (Preheat oven to 350 degrees; mix cake mix, water, oil, and eggs together in a large bowl; pour batter into pan greased generously with shortening.).
- Allow the cake to cool completely.
- When cake is cool, make buttercream frosting by first whipping the soft butter in a large bowl with an electric mixer on high speed.
- Add two cups of the powdered sugar, mix well, then add remaining powdered sugar.
- Add 1/4 cup of whole milk and vanilla, then mix on high speed for 2 minutes or until frosting is smooth and creamy.
- Turn cake out of the pan onto wax paper.
- Using both hands, carefully flip the cake over, so that it's right-side-up, onto another strip of wax paper.
- Now you're going to cut through the cake twice, creating three layers.
- We'll start at the bottom slice.
- First slide the cake over to the edge of your kitchen counter.
- This way you can drop your hand with the knife down below the counter at the edge to get a nice, straight cut through the cake.
- Using a long bread knife or other long serrated knife, cut through the bottom third of the cake.
- Spin the cake and wax paper so that you can cut through all sides (your knife probably won't get all the way through to the other side).
- When the cake is sliced, carefully flip the top section over onto the other sheet of wax paper.
- Frost the bottom layer of cake with approximately 1/3 of the buttercream frosting.
- Break the chilled semi-sweet chocolate into little bits that are a tad smaller than chocolate chips.
- A good way to do this is to put the chilled chocolate into a large zip-top bag, then use the handle of a butter knife to smash the unsuspecting chocolate into pieces.
- Sprinkle about 1/3 of the chocolate bits over the frosting on the bottom layer.
- Turn the top section back over onto the bottom layer.
- Again, slice through the top section creating the final two layers.
- Carefully flip the top over onto the wax paper, and frost the new layer as you did with the first layer, adding chocolate bits as well.
- You may, at this point, wish to slice the top into thirds across the width of the cake.
- This makes flipping over the top layer much easier.
- It's also how you're going to slice the cake later, so you'll never see the cuts.
- Any cracks or breaks are no big deal since you'll just cover up the goofs with frosting.
- Carefully reassemble the top section on the rest of the cake.
- If you have a large bulge in the center of the cake, you may wish to slice that off so that the cake is flatter on top.
- Throw that slice away.
- Frost the top of the cake with the remaining frosting, then sprinkle on the remaining chocolate bits.
- The cake is served as triangular slices.
- So, slice it up by first cutting through the middle of the cake, lengthwise.
- Next cut across the cake through the middle (widthwise) twice.
- Now you have six slices that just need to be cut from corner to corner one time each, creating 12 triangular slices.
- Chill any cake you don't eat that day.
Nutrition Facts : Calories 666.5, Fat 42.2, SaturatedFat 20.3, Cholesterol 114.6, Sodium 542.3, Carbohydrate 74.5, Fiber 2.6, Sugar 55.9, Protein 5.7
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
BACON 'N' EGG LASAGNA
My sister-in-law served this special dish for Easter breakfast one year, and our whole family loved the mix of bacon, eggs, noodles and cheese. Now I sometimes assemble it the night before and bake it in the morning for a terrific hassle-free brunch entree. -Dianne Meyer, Graniteville, Vermont
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 386 calories, Fat 20g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 489mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.
EASTER EGG HUNT CAKE
This clever sheet cake is a joy to decorate and a perfect project to do with your kids. It'll make a great centerpiece for a spring celebration and has the added bonus of being easy to serve.
Provided by Dan Langan
Categories dessert
Time 4h5m
Yield One 9-by-13-inch cake
Number Of Ingredients 18
Steps:
- For the devil's food cake: Preheat the oven to 325 degrees F. Grease a 9-by-13-inch cake pan and line the bottom with parchment with an overhang on the longer side. Grease the parchment.
- Combine the chocolate, cocoa and instant coffee in a large bowl. Pour the hot water over to melt; let sit 2 to 3 minutes and then whisk until smooth. Let cool slightly.
- Add the sugar, flour, baking soda, baking powder and salt to a stand mixer fitted with the paddle attachment and mix on low to combine.
- Add the buttermilk to the chocolate mixture to cool it slightly more. Add the eggs, oil, vanilla and chocolate-buttermilk mixture to the stand mixer. Turn the mixer on low and combine until the dry ingredients are moistened. Increase the mixer speed to medium and beat for 2 minutes, scraping halfway through.
- Pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs, 58 to 60 minutes. Allow the cake to cool completely in the pan, then wrap the whole thing in plastic wrap and chill for 2 hours in the refrigerator.
- Unmold the by unwrapping the plastic, placing a fresh piece of parchment and a wire rack on top of the cake, then turning the cake out of the pan. (Cold sheet cakes are easier to unmold and have less chance of breakage.) Flip the cake onto a serving board. Trim the sides and level if necessary.
- Mix the buttercream with 2 parts green and 1 part yellow gel food coloring until it's tinted light green. Transfer about 1 1/2 cups of the buttercream to a small microwave-safe bowl and microwave it about 5 seconds to soften. Frost the top of the cake and then the sides with the warmed buttercream. Use a scraper to square off the edges. Chill in the refrigerator until the buttercream is no longer sticky, 20 to 30 minutes. Frost the cake a final time and chill in the refrigerator until the buttercream is firm, about 30 minutes.
- Fit a pastry bag with a grass tip. Divide the remaining green buttercream between two small bowls and darken 1 bowl with more green and yellow food coloring. Fill the pastry bag with the two colors, allowing them to mix slightly, then pipe grass on the top of the cake.
- Cut the rolled wafer cookies pieces in half so they are about 1/2-inch higher than the top of the cake. Attach to the sides of the cake with a little bit of extra buttercream, leaving some space in between. Place the chocolate eggs in the grass.
LAUREL'S LASAGNA
When we moved to Georgia in 1973, our real estate agent, Laurel, worked hard trying to get our family into a house that was owned by a builder. We received a great price on it because the builder was bitter from a recent divorce.(He realized that she would be awarded half of the profit!) My parents got the house for a song. Laurel made this recipe for our family when the deal was closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes very well.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 40
Number Of Ingredients 20
Steps:
- In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well.
- Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour.
- In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
- In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese.
- Mix grated Colby and mozzarella cheeses together in a medium bowl.
- In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
- Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 404.8 calories, Carbohydrate 13.5 g, Cholesterol 114.8 mg, Fat 25.8 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 12.4 g, Sodium 485.8 mg, Sugar 2.8 g
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