Candied Almonds

We got some candied almonds last year at Christmas time and when it started getting close this year i decided we needed to have more so I made my own.

3c almonds
 3/4 c sugar
 1 1/2T cinnamon
 1/4 t salt
 1/4t dutch processed baking cocoa
 1/4 c water

 Combine all ingredients except almonds in a large skillet, turn on heat to med-hi heat. Add almonds and stir til it starts to crystilize (about 10minutes), cool on wax paper or a cookie sheet.

Brussel sprout salad

I never once had brussel sprouts when I was growing up. Honestly I was afraid to try them as an adult. I mean really who do you know that raves about brussel sprouts? We'll these brussel sprouts are great! How could they not be fantastic, they are cooked with BACON!  I've made these too many times to count this past year. We'll eat them with eggs at breakfast or as a side dish at dinner. They even reheat well.

Brussel Sprout Salad

-3 slices of bacon
-1lb brussel sprouts, cored and shredded
-red onion, sliced thin, about 1/4 cup worth
-sea salt and pepper

Slice bacon into bite size pieces and place in a large skillet. Cook on med-hi heat for a minute or two then add the sliced up brussel sprouts and onion. sprinkle with some salt and pepper.
Cover and stir occasionally until the sprouts are tender but still nicely green, 5-10 minutes. Squirt a bit of lemon juice on top just before serving.

Optional toppings add a handful of toasted almonds or parmesan cheese.

Peach Cobbler

Another Autumn favorite. I just love cinnamon, the smell, the flavor, it's just so good.

Peach mix:
Drain 1 large can of peaches and put in a 6 cup pyrex rectangle (reserve 1cup of juice)
In a sauce pan combine your 1 cup peach juice
1/3 cup sugar
1/2 tsp cinnamon
a dash of cloves
a dash of nutmeg
Bring to boil and slowly pour in cornstarch mix (2T cornstarch mixed with about 1/4 cup Cold water)
Cook for 2-3 minutes until it thickens a bit. Pour over the peaches.

Crust:
either use a can of refrigerated buscuit dough or
mix together 1-1/4 cup flour,
2T sugar
1-1/2tsp baking powder
1/4 tsp salt
Cut in 1/4 cup softened margarine
Stir in 1 beaten egg and 1/4 cup milk

Knead on a floured counter top until it isn't sticking any more. Roll it out to the size of your pan and put on top of the peaches.

Bake at 400'  for 15-20 minutes

Lasagna

This is my favorite way to have lasagna. It freezes well and even with the two of us we are happy to eat the leftovers for lunches.

1/2lb browned 80/20 ground beef
14.5 oz can diced garlic and onion tomatoes
4oz tomato sauce (or other veggie puree like squash)
season to taste (these amounts are just guesses)
1/2t garlic powder
1/2t salt
1/2t pepper
1/2t onion powder
1t oregano
2t parsley
1 box whole wheat lasagna noodles
approximately 2 cups cheddar cheese and 2 cups mozzarella cheese
1/2 lb cottage cheese, small curd


Brown 1lb of hamburger  letting half of it cool and store in the fridge for another dinner.
Mix 1/2lb browned ground beef with diced tomatoes, tomato sauce and seasonings.
pour a little of the tomato mixture on the bottom of a 2.75qt glass Pyrex rectangle. Layer on 3 or 4 uncooked noodles, breaking to make them fit. Scoop on a nice even layer on cottage cheese then a layer of the beef tomato sauce then the cheddar and mozzarella cheese. Continue to layer like this until you have three layers of noodles topped with sauce and cheese.
Cover with aluminum foil and bake for 90 minutes at 350'
Remove the foil and broil for about 2 minutes to get the top cheese lightly browned.
Allow it to cool for 10 -15 minutes if you want it to stay in a nice pretty stack when you try and put it on your plate.