Easy Homemade Cole Slaw

I know I should have probably posted this recipe at the beginning of summer, but really you can eat cole slaw anytime!  And sorry about the awful picture.  It's the only one I have.  Next time I make it, I'll update it to a better one!

I like cole slaw.  A lot.  But after making my own...I've become rather picky.  I got this recipe from Shelley R. when she heard me talking about buying cole slaw for a get together I was having.  She said this was the best and she was right.  And it's soooo easy.  I modified it a tiny bit by adding the shredded carrot.  Feel free to leave it out if you want.

Easy Homemade Cole Slaw

1 head cabbage
1 medium sweet onion
1 or 2 carrots
1 cup Miracle Whip (not mayonnaise!)
1/2 cup sugar
1/4 cup milk

Using a large, sharp knife, slice the cabbage into large chunks.  Thinly slice each chunk (almost like you are trying to shave it).  After I slice a bunch of it, I like to cut the whole thing into smaller, mouth size pieces.  I just grab the whole pile of shreds and cut it into thirds and throw it into a large bowl.  Next dice the onion into small pieces.  I like to use my Pampered Chef chopper.  Scrape it all into the bowl with the cabbage.  Grate the carrots using the large, shredding side of a grater.  Please watch your fingers!!  Add the carrots and mix well. 

Mix the dressing together and pour over cabbage mixture.  Mix it in with a large spatula until it is all coated.  Let chill for a few hours and then serve!

Sometimes I make up both the cabbage mixture and the dressing the night before I need the cole slaw, but I don't mix it together until the morning of the day I am going to serve it. 

Hope you enjoy!!!

Cheeseburger/French Fry Casserole

This is a recipe I have made for my kids for years.  It is not low-fat.  It is not low-sodium.  It is full of processed food items.  So, if you are looking for something healthy.  This isn't it.

However, it is easy, and pretty tasty.  My kids enjoy it, and it makes enough to get some leftovers from. 

I believe I got this recipe from a magazine years ago, and it's just kind of become a comfort food staple at our house.

Cheeseburger French Fry Casserole

2 lbs. browned ground beef
1 can Golden Mushroom soup (*see note)
1 can Cheddar Cheese soup
1 bag your favorite frozen french fries

1.  Preheat oven to 350.
2.  Mix browned beef and soups.
3.  Spread in a 9x13 dish that has been sprayed with non-stick spray.
4.  Top with french fries to cover.
5.  Bake 35-40 minutes or until fries are lightly browned.

Serve topped with salt, pepper, ketchup, mustard and pickles. 

*Note:  Ok, this is TOP SECRET...but a few years back, one of my kids found a mushroom in the casserole.  Well, they swore it was a mushroom, and I told them it wasn't.  After that, I started running the Golden Mushroom soup through my mini-food processor to pulverize any evidence of the actual mushrooms!  :) 

I usually make this ahead by browning the beef and mixing it with the soups and placing it in the pan and then putting it in the fridge until I am ready to bake.  At that point, I top it with the fries and put it in the oven.

Tonight I served it with a Caesar salad!  Big hit and everyone was happy!  :)

Lasagna

I got this recipe from my sister-in-law, Diane, several years ago when I still lived in Michigan after she made it for us once! It is soooo good. I believe she got the recipe from her mom. I haven’t changed the ingredients, but I did simplify the assembly in order to cut down on the prep time (you know how I am about that). So, Diane, I hope you aren’t too upset!

Lasagna – from my SIL, Diane

1 pkg. Lasagna noodles
1 jar spaghetti sauce
1-3 pounds ground beef
1 large onion, diced
1 ½ packages mozzarella
1 egg
½ cup milk
24 oz. ricotta cheese
1 pkg. pepperoni
Parmesan Cheese

Cook noodles according to directions on box. Brown meat & onion in large skillet. Mix ricotta cheese, milk & egg together in medium bowl. Stir in mozzarella cheese. Spread a little bit of sauce into the bottom of a 9x13 pan. Mix the rest of the sauce into the meat and onion mixture. In the 9x13 pan place a layer or noodles, a layer of meat mixture, cheese mixture, pepperoni. Then repeat 1-2 more times, depending on how deep your pan is! Top with parmesan cheese, cover with foil and bake at 350°F for 1 hour and 15 minutes.

Now, you know me. I do things a little different. I like to use the Barilla No-Boil noodles. But when I do this, I assemble the Lasagna at least 8 hours before I am going to bake it, sometimes I do it the day before. I just HATE boiling lasagna noodles. They always stick together or tear and I just get mad.

I also use a little bit more of each ingredient because it just makes my life easier. But I have made this several times. You may want to follow the recipe the first time and figure out how you like it. I can’t find a nice 24 oz. size of ricotta cheese, but I can find 15 oz containers. So I use 2 of those. I mean really, what I am going to do with an extra 6 oz. of ricotta? Same with the mozzarella, I don’t want the extra ½ pack sitting around, so I just use it. It’s all good.

Anyhow, I just don’t see how anyone could NOT like this. If you like Lasagna, I promise you will like it!