Lasagna Dip


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All of the flavours of lasagna in a hot cheesy dip with no regrets!

ingredients
  • 1/2 pound ground turkey
  • 1 cup lasagna tomato sauce (see below)
  • 1 cup low fat cottage cheese or ricotta or cream cheese
  • 1 cup partially skim mozzarella, shredded
directions
  1. Cook the turkey, add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.
  2. Spread the cottage cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella.
  3. Bake in a preheated 350F oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

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Candy Cane Marshmallow Pops


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1 child to crush candy canes (optional, but fun)
large marshmallows
mini candy canes
melted chocolate (we use Trader Joe’s Dark Chocolate block)
crushed candy canes

Stick a mini candy cane into the large marshmallow.  Dip the marshmallow into the melted chocolate, allow excess chocolate to drip off, then roll into the crushed candy cane.  Place on a waxed paper lined baking sheet and allow to set.

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Kahlua Hot Chocolate


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Skip the store-bought hot cocoa mix  – homemade hot chocolate is easier to make than you think with just a handful of ingredients that’s already sitting in your pantry. And it’s even better with a hint of Kahlúa!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 2 servings

Ingredients

  • 2 cups milk
  • 2 tablespoons sugar
  • 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 ounce Kahlúa coffee liqueur
  • Mini marshmallows, for serving
  • Salted caramel, for serving
  • Chocolate syrup, for serving

Instructions

  • In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.
  • Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

 

So This Must Be What Santa Claus Drinks on Vacation


This spin on hot buttered rum has a cardamom-spiced pineapple puree in the mix. Because the fruit is roasted, the punch takes some time to prepare, but it pays off in decadent flavor.

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Roasted-Pineapple Hot Buttered Rum

1 1/4 cups packed light-brown sugar
1 vanilla bean, seeds scraped and pod reserved
3 1/2 ounces (7 tablespoons) unsalted butter, softened
1 large pineapple (6 pounds)
8 green cardamom pods, crushed
1 1/2 teaspoons whole allspice berries
2 1/2 cups water
3/4 cup dark rum (optional)

Cook’s Note
The punch’s base can be made the day before and refrigerated. Heat over low heat, and add the alcohol, if using, just before serving.

1. Preheat oven to 325 degrees. Line 2 rimmed baking sheets with nonstick baking mats. Mix 1 cup sugar, the vanilla seeds, and 5 tablespoons butter. Slice 1/2 inch from both ends of pineapple, and discard. Cut 2 slices crosswise, 3/4 inch thick, and set aside. Peel the remaining pineapple, and slice into 3/4-inch-thick spears, working around core. Discard core.

2. Divide half the butter mixture between baking sheets, dropping it by rounded teaspoons onto mats. Arrange pineapple spears and rounds in a single layer on top of butter mixture. Top pineapple with spoonfuls of remaining butter mixture. Roast, rotating pans and basting with pan juices after 15 minutes, for 30 minutes. Flip pineapple, then roast until dark golden brown, about 30 minutes more. Let cool for 5 minutes. Cut rounds into 8 wedges, and reserve for garnish.

3. Meanwhile, bring reserved vanilla pod, cardamom, allspice berries, water, and remaining 1/4 cup sugar to a boil in a medium saucepan. Remove from heat, and let stand for 30 minutes. Strain, and discard solids. Working in batches, blend liquid and roasted-pineapple spears with their pan juices on low speed until coarsely pureed. Increase speed to high, and process until smooth, about 2 minutes. Strain through a fine sieve into a medium saucepan, pressing firmly on solids. Discard solids.

4. Heat pineapple mixture over low heat until heated through, then add rum if using. Divide among glasses, and top each with some of the remaining 2 tablespoons butter and reserved pineapple wedges.

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Slow Cooker Ground Beef Lasagna Soup


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Slow Cooker Ground Beef Lasagna Soup is great for a weeknight meal. You’ll be a hit with this one!

  • 1 lb. ground beef
  • 1 onion, chopped
  • 10 3/4 oz. tomato soup, canned, condensed
  • 14.5 oz. tomatoes, canned, petite diced
  • 15 oz. tomato sauce, canned
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes
  • 4 c. water
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. basil
  • 1 tsp. parsley
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. Ricotta Cheese
  • 8 lasagna noodles, broken into small pieces – UNCOOKED
  • 12 oz. Shredded Mozzarella Cheese
  1. Combine onions, tomato soup, diced tomatoes and tomato sauce and place in the slow cooker.
  2. Add all of the spices and bouillon cubes to the slow cooker.
  3. Add water and spread your broken UNCOOKED lasagna noodle pieces all around.
  4. Crumble RAW ground beef over top.
  5. Cover. Cook on Low for 7-8 hours or on High for 4-5 hours.
  6. Approximately half hour or so before done, stir in the Ricotta cheese.
  7. Serve with shredded Mozzarella Cheese on top!

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