Lasagna Dip

Lasagna Dip 

Ingredients:

8 ounces ground beef

1 tablespoon oil

8 ounces ricotta cheese

1 cup shredded Parmesan cheese, divided

½ cup shredded mozzarella cheese

8 ounces tomato sauce

optional: fresh parsley

bread sticks or garlic bread for dipping


Directions:

Preheat oven to 350.

Add ground beef and oil to a pan. Cook over medium heat until cooked through, being sure to break up the meat into small pieces as it cooks. Set aside.

Mix together ½ cup Parmesan cheese and ricotta cheese. Spread mixture into the bottom of a small ramekin style baking dishes.

Add tomato sauce in an even layer on top of ricotta mixture.

Top with ground turkey. Sprinkle remaining Parmesan cheese and mozzarella cheese on top of the meat and sauce.

Bake for 15-20 minutes until cheese is bubbly. Top with fresh parsley if desired and serve with bread
sticks or garlic bread for dipping.

Cheddar Bacon Muffins

Cheddar Bacon Muffins

Ingredients:

5 strips bacon

1 1/2 cups all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup shredded sharp Cheddar cheese

1 large egg, beaten

1 cup milk

3 tablespoons unsalted butter, melted


Directions:

Preheat oven to 400°F. Line a dozen muffin cups with paper liners and set aside.

Cook bacon in large skillet over medium heat, turning often until crisp, about 5 minutes. Transfer to paper towels to drain; reserve 2 Tbsp. bacon fat from pan.

Whisk together flour, cornmeal, baking powder, salt and pepper in a large bowl. Then stir cheese into mixture. In a small bowl, beat together egg and milk; stir into dry mixture.

Crumble bacon. Add bacon, reserved bacon drippings and melted butter to batter. Fold with rubber spatula until blended.

Spoon batter into prepared muffin pan. Bake about 20 minutes, until springy to touch. Let cool for 10 minutes before serving.