3 Cheese Lasagna Roll-Ups recipe

3 cheese lasagna roll ups with creamy tomato sauce

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I am going to share one of my biggest secrets with you today. Pretty much no one knows this, but now you will ;) I have this 3 cheese mixture I make, and then I put it in everything. Seriously. On bread, in pasta dishes, in my grilled cheese…..and especially in my lasagna! Now, I don’t ever tell anyone what my special mix is, so this means you’re really special!! Are you ready to find out what it is? This mixture will change your life….

INGREDIENTS:

  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cups shredded mozzarella, divided
  • 1/2 cup grated parmesan cheese (the kind from the can works just fine)
  • 6 lasagna noodles, cooked al dente
  • 2 tsp garlic salt
  • 2 cups of spaghetti sauce
  • 1/2 cup heavy whipping cream

DIRECTIONS:

  • In a large bowl mix together cream cheese and sour cream.
  • Mix well.
  • Once blended, stir in parmesan cheese, garlic salt, and 1 cup of shredded mozzarella cheese and set aside.
  • In an medium sized bowl mix together the heavy whipping cream and spaghetti sauce (I use leftovers from our spaghetti night so you can use anything you can find for this)
  • Pour half of the sauce mixture into the bottom of an 8×8 or larger baking dish
  • Place a lasagna noodle on a flat surface and cover with a layer of cheese mixture (just enough to cover the noodle), leaving about 1 inch at each end.
  • Roll up and place seam side down into the baking dish.
  • Repeat with remaining noodles. (if you have any cheese mixture left over, save it, you can seriously do so many things with it!)
  • When all the noodles are in the baking dish, top with remaining tomato sauce.
  • Sprinkle the remaining 1 cup of shredded mozzarella on top.
  • Bake at 350 degrees for 10-12 minutes or until cheese is slightly browned and bubbly.
  • Enjoy!

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BBQ Chicken Macaroni Salad recipe

bbq chicken macaroni salad recipe

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BBQ Chicken Macaroni Salad

I kind of feel the need to tell you how this recipe was born. I had called a friend of mine so we could spend some time complaining about how we don’t have enough time in the day to clean etc. and I decided to cook instead of vacuum. I feel like that was a good choice! I asked her what kind of macaroni salad should I make and we came up with this! I was really only making this for the fam because I dislike bbq sauce. The only kind I can bring myself to eat is that stuff you dip the onion rings in at Red Robin. You know that stuff right? It’s like the angels sing as you eat it! It’s ah-mazing! Well, I am happy to say that this kind of tastes like that sauce, and it’s delish!! Seriously! I kept sneaking bites all night and oh em gee….it’s even better the next day! You’ve got to try this! It’s a perfect side dish for when you have a barbecue at your house or really…just make this, for anything.  After you try it you’ll see ;)

INGREDIENTS: 

  • 8 oz macaroni noodles, cooked and drained
  • 1 cup mayonnaise
  • 1 cup bbq sauce (I used Kraft honey bbq)
  • 1  1/2 cups shredded, cooked chicken
  • 1/2 cup diced onion
  • 1 cup shredded cheddar cheese
  • 2 tbsp seasoning salt

DIRECTIONS:

  • Mix together the mayo, bbq sauce, and seasoning salt.
  • Once mixed well add in remaining ingredients.
  • Mix well.
  • Refrigerate for  one hour before serving
  • Enjoy!

Bacon, Egg, & Cheese Crescent Bake recipe

bacon egg and cheese crescent bake

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Bacon, Egg, & Cheese Crescent Bake

I am not much of a breakfast person so I usually don’t make many breakfast recipes, even the overnight ones that are easy. However, I am a huge fan of bacon and cheese so I felt like I needed to create this recipe. I mean, starting the day right with a little bacon is always the right way…. for me anyway :) Ooohh… these would be perfect for a Monday morning breakfast, because Monday mornings are the worst. At least you could have bacon to look forward to right?

INGREDIENTS: 

  • 1 lb bacon, cooked
  • 2 cans of either crescent rolls or sheets (I prefer the crescent sheets, plus they’re a little bit cheaper)
  • 8 oz Velveeta sliced (or you can use another type of cheese, a second choice for me would be cheddar)
  • 8 eggs, scrambled

DIRECTIONS:

  • spray a baking sheet with non stick cooking spray
  • spread one layer of the crescent dough across the sheet (if you’re using crescent dough instead of crescent sheets, use your fingers to press the seams together)
  • bake that layer of crescents at 375 degrees for just about 5 minutes, you don’t want it fully cooked, but you also don’t want it to be raw dough or it will be harder to get fully cooked
  • once you have removed it from the oven, top the crescent sheet with the scrambled eggs, cover evenly
  • top the scrambled eggs with slices of velveeta (or whatever cheese you prefer)
  • top the cheese with the cooked bacon
  • once you have those layers, add the second sheet of crescent dough and press the edges/seams together so it is fully sealed
  • bake for 12-16 minutes or until top layer is golden brown
  • remove from oven, cut into slices and enjoy!