Lasagna

This is a combination of a couple recipes and tweaked them a little. You can use any sauce or brand, these are just what we use. You can also use a bigger pan. This is what we came up with so I hope you like it.

Ingredients:
1 lb. hamburger (could substitute Italian sausage for all of half of this)
1 package Barilla over ready lasagna noodles (traditional noodles can be used as well, just cook according to box directions)
1 container ricotta chesse (you'll use half)
1 can Hunts spaghetti sauce
1 package sliced mozzarella cheese
1 package Kraft Italian blend shredded cheese
salt
pepper
garlic salt
aluminum foil

Preheat oven to 350

1 - In a frying pan brown hamburger (season with a pinch of salt and pepper) and drain grease.
2 - In saucepan heat spaghetti sauce, add sprinkle of garlic salt, add browned hamburger
3 - In 9x9 baking pan cover bottom of pan with lasagna noodles. You may need to break an inch or so off for them to fit properly.
*you'll be doing 2 layers, so don't use all of each ingredient for the following steps*
4 - Cover the lasagna noodles with ricotta cheese. We have found a wooden spoon to work best.
5 - Spread some spaghetti sauce/hamburger mixture over the cheese.
6 - Using mozzarella slices cover the sauce/hamburger mixture.
7 - Sprinkle Italian cheese blend of mozzarella.
8 - Place another layer of lasagna noodles.
Repeat steps 4 - 7 using the rest of each ingredient.

Lasagna should be very close to the top of the pan. Cover with foil leaving the center bubbled up a bit to help reduce cheese from sticking.

Bake lasagna for 35 minutes @ 350. Remove from oven, take foil off and return to oven for 10 minutes (45 minutes total). This is optianal, you can just bake for a straight 45 covered, uncovered for 10 will just add a little "crust" to the cheese on top.
Let cool for about 10 minutes. This is a good time to make your garlic bread if you choose.

This usually lasts the 2 of us a couple days.

Dippy Dip

Most of my friends have had this, and Matt actually gave me the recipe. I changed the type of pepper and will again if I can find some fresh Cayenne peppers. It is best to make this the day before as it will gain a little heat as the ingredients can mix together. Also a good idea to sit the dip out about 20 minutes before serving.

Ingredients:
2 packages of Philadelphia Cream Cheese (1 lb) it helps if you let it sit out about 15 minutes to get soft.
1 container Daisy Sour Cream (1 lb or 1.5 lb) the bigger container will make it a little more creamy
2 packages taco seasoning mix. I use hot if I can find it, but any will do.
3-5 Serrano peppers

A food processor is highly recommended.
Rinse off peppers and slice off stem. Leave the seeds in as this is where the heat is and will make the dip spicy. Toss the peppers in food processor to chop them up pretty small. Open the taco seasoning and pour into food processor. Add sour cream and cream cheese to processor as well. Now mix everything together. Dip should start turning orange (from seasoning mix). You may need to use a spatula to help get clumps of cream cheese mixed well. Mix for about 2 minutes or until evenly mixed. Remove from food processor and put in serving bowl or dish. Refridgerate dip when not being eaten. There will be enough dip for 2 big bags of Tostito's. I prefer Scoops.