Jarom Vernon

Lasagna

Broccoli/Cauliflower

French Bread

Snickerdoodles

Old Fashioned Lasagna

4 oz. Lasagna 

1/2 pound ground beef

1 cup spaghetti sauce

1 cup ricotta cheese

1 cup shredded mozzarella cheese, divided

1 Tbsp. grated Parmesan cheese

1 egg

1 tsp. dried parsley flakes

salt and pepper to taste

Cook pasta.  Lay flat on foil to cool slightly.  Heat oven to 350.  In skillet, cook meat until brown.  Drain, stir in spaghetti sauce.  In a bowl, stir together cheeses, egg and seasonings.  In a square baking dish, spread 1/4 cup meat sauce; place 1 1/2 pasta pieces over sauce.  Srad half the cheese mixture over pasta; cover with 1/2 cup meat sauce.  Repeat layers.  Cover with foil and bake 20 minutes.  Remove foil and bake another 10 minutes or until hot and bubbly.

Snickernoodles

1 cup butter, room temperature

1 cup white sugar

1/2 cup brown sugar, firmly packed

1 teaspoon vanilla extract

2 large eggs

2 and 1/2 teaspoons cinnamon

2 and 3/4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon salt

for dusting:

2 tablespoons sugar

1 tablespoon cinnamon

Preheat oven to 350 degrees.  Cream together the butter and the sugars.  Beat in the vanilla.  Add eggs one at a time, beating in thoroughly. Stir in the cinnamon.  Add this to the butter mixture and mix well. In a cup mix together the cinnamon and sugar. Roll the dough into walnut sized balls. Shake each one in the cinnamon sugar mixture until completely coated. Place on an un-greased cookie sheet about 2 inches apart. Bake in oven for 11-12 minutes, until cookies are puffy, crackled and just starting to brown at the edges. They might still look underdone but this is okay and desirable! (This is how you get chewy cookies instead of crunchy ones.)  Don't bake over 12 minutes. Remove from the oven and let the cookies sit on the pan for one minute before transferring to a cooling rack.  Store cooled cookies in an airtight plastic container.