50+ Lifestyles

Ella’s Kitchen

A New Year’s Toast to you: A toast to your future, a toast to your past, a toast to your friends, far and near. May your future be pleasant, the past a bright dream. May your friends remain faithful and dear to you this year. Have a blessed 2015

~Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the   remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and
mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

Soft and Chewy Cookie/Brownie

1 package cake mix
(white or yellow)
2 Eggs, slightly beaten
5 Tablespoons melted butter
1 package chocolate chips

Mix all ingredients together and pat into a non-stick cake pan. Bake for 20 to 25 minutes at 350 degrees. Let cool before cutting. Use M&Ms, cherry chips, craisins, or candy chips. Pecans, almonds and walnuts are also optional.

Breakfast Cinnamon Loaf

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain Greek yogurt, or sour cream

SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:
1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Butter or spray a glass loaf pan. If using a metal pan, you might want to increase heat to 375 F.  In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t over mix it). Bake for 45-50 minutes or until the center tests done with a toothpick. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack. Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Sautéed Shrimp

4 tsp olive oil
1 1/4 pounds med raw shrimp,
peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T. minced parsley        1/4 tsp salt
1/4 tsp freshly ground pepper        4 lemon wedges

In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Serving suggestion: Serve over a bed of rice and side dish of snow peas.

Hawaiian Mini Ham Sandwiches

2 – 12 ct. pkgs. of sweet
Hawaiian rolls
1 1/2 lbs Virginia ham,
shaved or deli sliced
12 slices Swiss cheese
12 pineapple rings cut in half
1 stick real butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poppy seeds

Using two 9 x 13 pans, place the bottoms of the rolls o the pans, 12 to a pan. Place ham slices 9 about 2 shaved slices per roll) on the roll. Place a slice of pineapple on the meat. Now cut the cheese slices into four parts. Put 2 pieces of cheese on top of the pineapple. Put the roll tops on. In a saucepan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Stir over medium low heat until butter melts. Now brush mixture over the tops of the sandwiches. Cover with foil and refrigerate at least an hour to let the butter mixture soak in. Cook in preheated 375 degree oven for about 15 minutes or until the cheese melts.
I tried this after Thanksgiving with turkey, a little cranberry sauce and cheddar cheese. It proved to be another great tasting sandwich.