Carla's Pork Roast

• 3-4 pound pork roast
• 1 bottle Italian salad dressing
• 1 jar of apricot preserves
• 1 hand full of brown sugar

1. Brown the pork roast.
2. Put in crockpot with other ingredients.
3. Cook on low for 8 hours.
4. Slice or shred and enjoy.

White Lasagna

• 9 lasagna noodles
• 1 pound ground sausage
• 2 celery ribs
• 1 medium onion
• 3 teaspoons refrigerated minced garlic
• ½ cup white whine
• 1 quart half and half
• ¼ teaspoon pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• ½ teaspoon sage
• ¼ teaspoon salt (this doesn't seem like enough, but salt in cheese gives a lot of flavor)
• 3 ounces cream cheese, cubed
• 1/3 cup minced fresh basil
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 cups shredded white cheddar cheese
• 1 ½ cups (12 ounces) 2% cottage cheese
• 1 8 ounce package of shredded mozzarella
• 8 ounces shredded Gouda cheese

This recipe is for using the lasagna noodles dry.

1. Preheat oven to 375 degrees.
2. Spray 13 x 9” baking dish with olive oil.
3. Chop onion and celery to a fine point in food processor.
4. Brown the ground sausage, stirring frequently.
5. When browned, blot the sausage with paper towels to eliminate excessive oil.
6. Add the celery and onion and cook to a sweating stage.
7. Add the refrigerated minced garlic the last minute so as not to burn the garlic.
8. Add the white whine and stir and cook another 3 minutes.
9. Add 1 cup half and half, cream cheese, herbs, pepper, and salt. Stir until the cream cheese is melted.
10. Remove from fire.
11. In a medium sized bowl, combine egg, cheddar and cottage cheese. Stir well.
12. Pour a small amount of the remaining half and half in the baking dish, add three of the lasagna noodles, half the meat mixture, and spread. Then spread half the cheddar cheese mixture and spread and a third of the mozzerella. Pour another cup of the half and half over the mixture. Repeat that set of layers. Add the three remaining noodles. Distribute the final third of mozzarella and all the Gouda over the top. Pour the remaining half and half over the noodles.
13. Cover with foil and bake 45 minutes. Remove foil and return to the oven for 10 minutes or until slightly brown. Remove from oven and let stand 15 minutes before cutting.

Enjoy.

Philly Cheesesteak Boats

3 thin sliced breakfast steaks

3 green bell peppers

1 vidalia onion

Adolph seasoned tenderizer

8 ounches sliced mushrooms

Olive oil spray

6 slices of provolone cheese

Wash and half lengthwise the bell peppers. Scrape seeds and ribs out and discard.

Spray foil with olive oil spray.

Place bell peppers on the foil on a pizza pan. Cover with another piece of foil and bake for 30 minutes at 350 degrees.

Spray skillet with olive oil spray.

Season meat with Adolph's seasoned tenderizer.

Brown the steaks on each side. Remove skillet from the heat.

Chop onion into pieces about one inch in length.

Remove the meat from the skillet, replacing the meat with the onions and sliced mushrooms.

Saute the onions and mushrooms.

Cut the steak in ½ by 1 inch strips and return to the skillet to the heat.

Add 2 tablespoons water to aid in steaming the vegetables.

When sauteed, remove from the heat.

After the 30 minutes of baking of the the bell peppers, remove the pan of them.

Remove the foil from the top.

Spoon the meat, onion, and mushroom mixture into the six green pepper boats.

Return to the oven for 20 minutes.

Remove and place a slice of provolone on each boat.

Return to oven to melt the cheese.

Serve and enjoy.

Sausage, Cheese and Pepper Boats

• 1 lb. ground sausage
• ½ teaspoon ground sage
• 2 large green bell peppers
• 8 oz. Pepper jack cheese bar
• 1 cup mayonnaise
• 1 tablespoon salsa
• 8 slices bacon
• 8 hot dog buns

1. Mix ground sage into the ground sausage. Separate into into 16 pieces and roll into little logs.
2. Slice cheese into 16 strips.
3. Slice each pepper in half, lenthwise. Remove stems and seeds. Make each half into 4 wedges. You will have 16 pieces altogether.
4. Cut bacon slices in half.
5. Nest each sausage log into a wedge of bell pepper.
6. Place a strip of cheese on each one.
7. Wrap each “boat of green pepper, sausage, and cheese with a ½ slice of bacon. Secure with a toothpick. (I didn't have any, but next time I will be doing this).
8. Bake on a rack for 40 minutes at 350 degrees or until the bacon is brown enough for you.
9. While boats are baking, combine ½ cup mayonnaise and 1 tablespoon salsa. Mix well.
10. Remove from oven and let them sit for a few minutes so they don't fall apart.
11. Place 2 boats in each bun.
12. Drizzle sauce over them.
13. Serve and enjoy.

Note: Next time I make this, I am going to toast the buns in the oven or on the grill.  

Spinach and Cherry Salad

Salad

• 1 ½ cups baby spinach leaves
• ¼ cup dried cherries
• ¼ chopped red onions
• 2 tablespoons shredded cheddar cheese
• 2 slices bacon crumbled
• Crackers (optional)

Dressing

1. ¼ cup frozen orange juice concentrated, melted
2. ¼ cup nonfat Greek yogurt
3. ¼ teaspoon salt
4. 1/8 teaspoon pepper
5. 1 teaspoon minched garlic
6. 
   
7. Layer the spinach, red onion, and died cherries.
8. Stir or shake the dressing ingredients.
9. Add the dressing to the salad.
10. Top with cheese and bacon.
11. Serve with crackers if desired.
12. Enjoy.

Apple Crisp

• 4 cup honey crisp applies,  sliced (6 apples)
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¼ cup water

In another bowl mix up:

• ¾ cups sifted flour
• 1 cup sugar
• ¾ cup butter

1. In a 9 x 13 " baking dish, poor over top of applies.
2. Add extra sugar (1/2 cup). Dust with more cinnamon.
3. Baket 350 degrees for 60 minutes.