Skillet Lasagna and Chocolate Recipes
February 2, 2012
Here’s some chocolaty goodness but first here’s a quick Skillet Lasagna from Denise Cochran(this sounds awesome, I am going to try it later this week – thanks for sharing!):
1 box farfalle pasta
1 box of frozen spinach
1 container of cottage cheese
1 block of your favorite cheese (shred on grater)
1 jar of spaghetti sauce
1 lb hamburger (optional)
Cook pasta and spinach-mix all ingredients in one pot till heated through.
This is a quick weeknight meal, you can really use any type of pasta you have on hand. We usually make this our “meatless” meal of the week.
Chocolate Chip Cheese Ball
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1/4 teaspoon vanilla extract
- 3/4 cup confectioners’ sugar
- 2 tablespoons brown sugar
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup finely chopped pecans
- Graham crackers
- In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.
- Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.
- Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).
Pillsbury Goodness – Chocolate Chip Cheesecake Bars
1 package (8 oz) cream cheese, softened
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.2In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.3Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)
3 cups Fisher® Chef’s Naturals® Chopped Pecans
1/2 cup LAND O LAKES® Butter
1/2 cup packed light brown sugar
1 jar (12.25 oz) caramel ice cream topping
1 cup graham cracker crumbs (16 squares)
1Heat oven to 350°F (325°F for dark or nonstick pan). Press cookie dough evenly in bottom of ungreased 13×9-inch pan.2Sprinkle 1 cup of the chocolate chips and 1 1/2 cups of the pecans over dough; lightly press into dough. Set aside.3In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, caramel topping and graham cracker crumbs. Heat to boiling, stirring constantly. Pour over crust in pan; spread evenly. Sprinkle with remaining 1 cup chocolate chips and 1 1/2 cups pecans.4Bake 25 to 32 minutes or until edges are deep golden brown and pecans are lightly toasted. Cool on cooling rack 30 minutes; loosen sides from pan, but do not cut. Cool completely, about 3 hours longer. (For firmer bars, let stand an additional 2 hours.) For bars, cut into 6 rows by 4 rows.
Have a great day and if you have any great Snack Recipes for Superbowl Sunday please share them with us!!!