Easy No Bake Cookies

Easy No Bake Cookies
2 cups Sugar
1/2 cup Butter
4 tbsp Cocoa powder
1/2 cup Evaporated milk
1/2 cup Peanut butter
3 cups Oats
1/2 tsp Vanilla extract
1/4 tsp Salt
Combine the sugar, butter, milk, salt and cocoa powder into saucepan, bring to boil for about 1 minute. Remove from heat. Stir in vanilla extract, peanut butter and oats. Mix well. Drop mixture by tablespoonfuls onto waxed paper.

Chicken Florentine Casserole

Ingredients

* 4 skinless, boneless chicken breast halves
* 1/4 cup butter
* 3 teaspoons minced garlic
* 1 tablespoon lemon juice
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon Italian seasoning
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan cheese
* 2 (13.5 ounce) cans spinach, drained
* 4 ounces fresh mushrooms, sliced
* 2/3 cup bacon bits
* 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Best Lasagna

Ingredients
· 1 pound sweet Italian sausage
· 3/4 pound lean ground beef
· 1/2 cup minced onion
· 2 cloves garlic, crushed
· 1 (28 ounce) can crushed tomatoes
· 2 (6 ounce) cans tomato paste
· 2 (6.5 ounce) cans canned tomato sauce
· 1/2 cup water
· 2 tablespoons white sugar
· 1 1/2 teaspoons dried basil leaves
· 1/2 teaspoon fennel seeds
· 1 teaspoon Italian seasoning
· 1 tablespoon salt
· 1/4 teaspoon ground black pepper
· 4 tablespoons chopped fresh parsley
· 12 lasagna noodles
· 16 ounces ricotta cheese
· 1 egg
· 1/2 teaspoon salt
· 3/4 pound mozzarella cheese, sliced
· 3/4 cup grated Parmesan cheese
Directions
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

SPAGHETTI PASTA WITH MUSSELS

Ingredient
500 gr of spaghetti pasta
500 gr of tomatoes
1 kg of mussels
1 clove of garlic
parsley
extra virgin olive oil
salt pepper

Clean the mussels and open them using the point of a knife.
Keep, with some of their water, the molluscs without the shells.
In a fried pan, brown some oil, the garlic and the minced parsley.
Add the mussels and let them flavour in the fried mixture, add the peeled and cut tomatoes, some salt and pepper.
Mix all together and let them cooking over a low heat for 15 minutes.
In the meanwhile, boil spaghetti in some salted water. In the end, drain them and add the sauce of mussels.

Tiramisu 1

Ingredients
· 6 eggs, separated
· 3 tablespoons white sugar
· 1 pound mascarpone cheese
· 2 tablespoons brandy
· 1 teaspoon vanilla extract
· 1 1/2 cups strong brewed coffee, room temperature
· 30 ladyfinger cookies
· 8 ounces finely chopped bittersweet chocolate

Directions
1. In large mixing bowl, beat egg yolks and sugar with electric mixer until light yellow, 1 minute. Beat in mascarpone, brandy and vanilla until smooth. In a separate bowl, beat egg whites until stiff, but not dry. Fold egg whites into mascarpone mixture.
2. Quickly dip ladyfingers, one at a time, in cooled coffee and arrange them in a 9x13 inch baking dish. Use 15 cookies to cover the bottom of the dish. Spread half the mascarpone mixture over the cookie crust and sprinkle the chocolate on top. Repeat the soaked cookie and cheese layers.
3. Cover tightly with plastic wrap and refrigerate 4 hours or overnight before serving.

Classic Tiramisu

Ingredients
· 6 egg yolks
· 1 1/4 cups white sugar
· 1 1/4 cups mascarpone cheese
· 1 3/4 cups heavy whipping cream
· 2 (12 ounce) packages ladyfingers
· 1/3 cup coffee flavored liqueur
·
· 1 teaspoon unsweetened cocoa powder, for dusting
· 1 (1 ounce) square semisweet chocolate
Directions
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.