Butternut Squash Lasagna (Louisa)

Ingredients

1 or 2  Large Butternut squash – Peeled, cored and sliced thin 1/4  inch
10 to 14  Pasta Sheets – Cooked
1 handful  Spinach
6 cloves  Garlic
1 bunch  Italian Parsley
1 stick Butter (114g)
¼ Cup  Flour
3 ½ Cups Whole Milk
3 Cups  Shredded Mozzarella
½ Cup  Parmesan
10 each  Sage Leaves – Sliced Thin
1 each Lemon – Zest
Salt and Pepper and Olive Oil

Directions

Pre-heat oven to 375F

You will need a 13x9x2 baking dish (a regular glass one or any type of casserole will do)

Drizzle the sheet tray with olive oil and place the slices of butternut squash on it, season with salt and pepper, repeat another layer until all the butternut is layered.  Cover with foil and bake for about 8 to 10 minutes until the squash is cooked yet still firm enough to break apart.

While that is working start on your roux:  ½ stick of butter in the pot and melt until almost browned, whisk in the flour and continue to cook for about 30 seconds, slowly whisk in the milk and bring to a boil, Add the garlic and continue to cook at a medium heat until mixture thickens.   Transfer the mixture to the blender and blend in the Spinach/parsley.  Season with salt and Pepper.

Rub the Baking dish with a little butter and begin the layers:  Cream Sauce, pasta, Mozza, Parma, butternut – Repeat.  Make sure the top layer has cheese on top.  Cover with Foil and Bake for 40 minutes, remove foil and bake for another 15 or until the top is crispy golden brown.  Let rest for 10 minutes before serving

Serve with Sage/Lemon Brown Butter:  In small sauté pan bring the remaining butter to a light brown color – Very hot and bubbling add Sage, Zest, salt and Pepper.   Spoon over a little on each piece.

Mexican Cheesecake (Aimee)

Ingredients:

2 8 oz cans crescent rolls (I used Pillsbury butter flake)
2 8 oz pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
For topping:
7 TB butter melted (almost a whole stick)
1/4 cup white sugar
1 tsp cinnamon

Directions:
grease a 9x13 glass baking dish, preheat to 350. Unroll one pkg of crescent rolls and flatten into bottom of pan. In a mixing bowl, beat together both pkgs of cream cheese, tsp vanilla, and 1 cup sugar. Spread over bottom layer of crescent rolls with spatula. Unroll other pkg of crescent rolls on top (no need to press them down). Melt butter in measuring cup and brush over top. Mix together 1/4 cup white sugar and 1 tsp cinnamon and sprinkle over top. - (I have a shaker with cinnamon sugar in my cabinet so I just used it). Bake at 350 for 25-30 minutes.

Mexican Pot Pie (Aimee)

Ingredients:

1 lb ground chuck
1 can pillsbury crescent rolls
1 can corn rinsed and drained
1 can black beans rinsed and drained
1/2 chopped onion
1/2 packet taco seasoning
1/2 packet ranch seasoning
1.5 cups 2 % shredded mexican cheese
1 10 oz can low-fat cream of mushroom soup
1/2 cup low fat sour cream
2 tb butter

Directions:
In a 9x9 glass baking dish, spray with pam and place half of the crescent rolls in the bottom, covering the bottom completely.
Brown ground beef and saute onion in pan. Add taco seasoing and ranch seasoning to meat. Season with salt and pepper if desired.

In a large glass bowl, stir together sour cream, and cream of mushroom. Then add corn and black beans (rinse and drain first). Add cooked ground beef to bowl and stir together. Add cheese and stir in. Pour mixture over crescent rolls in glass baking dish, then roll out the other 4 crescent rolls over the top to make the top crust. Pierce with a knife several times. Melt about 2 TB of butter and brush over the top. Bake at 325 for about 30-35 minutes.

The kids loved this meal and we served with cantaloupe.