Prego &Mommy Chat

Prego & Mommy Chat with Nancy Printess and 8 others

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN ALTERNATE INGREDIENTS AS YOU DESIRE!

posted ~7

Banana Pudding Cake

Banana Pudding Cake

2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp milk

You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Step 1:  Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy.  Slowly beat in eggs and egg whites, one at a time.  Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix.  Add into wet ingredients in three separate additions, mixing until just combined.  Don’t over mix!
Stir in milk until combined.  Divide batter and pour into pans.  Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan.  Loosen and remove from pan.  Allow to cool another 1-2 hours on a wire rack.

Step 2:  Begin layering

Level each cake.  Place first layer on cake plate. Brush with a little milk mixture.

Line banana slices on top of cake.  Spread 1/3-1/2 of the filling mix on top of bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part.  Frost with Cool Whip and decorate as you wish.  I crushed some mini Nilla wafers and spread on top.  Then used the wafers along the sides.

Whew!  Sounds super complicated, but it was simple to make.  You may also want to put some Nilla wafers in between the layers.  You know, if you’re feeling extra fancy and decadent.

Very important!!:  Store this cake in the fridge!!  Lots of perishable ingredients.  You've been warned, so I’m off the hook if you don’t refrigerate and get sick.

7 up biscuits

Tina Goff Rayborn

ONLY 4 INGREDIENTS!!!!!

I keep getting asked over & over again for this recipe. People can't get enough. Fast, easy to make and soooo good!!!! Recipe is hard to find. Share it to your Wall so you'll have it whenever you need it.

~~ 7 UP BISCUITS ~~

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Southern Buttermilk Pie

Shara-Lynn Morrison

SOUTHERN BUTTERMILK PIE:
1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.
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Buttermilk. Biscuits

Through lots of study and practice, I’ve demystified biscuit making.  The first step, was to figure out what “jest right” dough looked like.

I’m more than happy to share my years of exhaustive research with you.  This is all you need to know about making biscuits:

1. Use a soft-wheat flour such as White Lily.  I prefer to use self-rising.  All-purpose can be used with the appropriate amount of leavening sifted together with the flour.
2. Solid shortening may used instead of butter, however, butter adds flavor to the biscuits making it my fat of choice.
3. Make sure the butter is good and cold before using.  Cut it in small cubes and put it back into the refrigerator before using.
4. Always, always, always use buttermilk when you can.  Nothing substitutes for the flavor that buttermilk gives biscuits. If you’re in a pinch, add a tablespoon of vinegar to a cup of milk.
5. Don’t over handle the dough.  Get in there, work it, and get out as quickly as possible. Pour in liquid just until all the flour is well incorporated.  The dough should be sticky.
6. Biscuits should be baked in a very hot oven. Some folks like to bake their biscuits as high as 500 degrees.  My oven bakes them just right at 425  or 450 degrees.
7. For biscuits with the flaky layers that you get from canned biscuits, fold the dough into three layers before cutting.
8. Place biscuits in the skillet or baking sheet with sides touching for soft biscuit sides. Place them apart for crisper sides.
9. Brush the tops with oil or melted butter for a golden brown color.

I wish you many years of happy biscuit making.

Y’all come see us!

High-rise Buttermilk Butter Biscuits

yield: 12 (2 inch) biscuits

1/2 cup (one stick) unsalted butter, cubed and chilled

2 cups self-rising flour (I used White Lily)

3/4 to 1 cup buttermilk

Work butter into flour, either by hand or with a pastry cutter, until it resembles coarse meal.   Add in buttermilk and mix until combined.

Turn dough out on to flour covered surface.  Sprinkle top with flour and knead 5 or  6 times.  Sprinkle with more flour as needed until dough is no longer sticky.

Roll out to 1/4 inch thick.

Fold dough in thirds, lengthwise, making sure the width is at least 2 inches. Fold in half from top to bottom.  Gently press the layers together.

Cut biscuits with 2 inch biscuit cutter.

Place in a seasoned cast iron skillet or on a greased baking pan. Press down slightly with backs of fingers.

Brush tops with oil.

Bake at 425 degrees for 12 to 15 minutes or until tops are browned.

Nutella brownies

1 hr · 

Nancy Billing Bauer

I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredients. And I am going to exploit the inherent fantastical properties of Nutella in doing so.

See, Nutella already has fat, milk, and chocolate in it. Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things - and hazelnuts! See, you knew Nutella was amazing. But maybe you didn't realize its full potential. Until today - the day you met three-ingredient Nutella brownies.

Go. Make these. Now.

Ingredients:
1 cup (280g) Nutella
2 eggs
10 tbsp (62g) flour

Directions:
Put it in a bowl. Mash it up. Pour into a pan or muffin tin. Top with hazelnuts if you're feeling extra fancy. Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked throu

Swig Sugar Cookies

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Swig Sugar Cookies

AUTHOR: ALYSSA

PREP TIME:  15 MINS

COOK TIME:  10 MINS

TOTAL TIME:  25 MINS

SERVES: 24

The famous Swig Cookie Copycat recipe. Soft sugar cookie with amazing frosting!

INGREDIENTS

• 1 Cup Butter, softened
• ¾ C Vegetable Oil
• 1¼ C Sugar (plus ¼ cup reserved)
• ¾ C Powdered Sugar
• 2 T Water
• 2 Eggs
• ½ t Baking Soda
• ½ t Cream of Tarter
• 1 t Salt
• 5½ C Flour
• Frosting:
• ½ cup butter, softened
• ¾ C Sour Cream
• 5 Cups powdered Sugar
• 1 t salt
• ¼ C Milk
• Red Food Coloring

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.