Thick and Chewy Chocolate Chip Cookies

Ok......so I'm not exaggerating when I say these are my absolute favorite chocolate chip cookies in the world. Yes, the whole wide world.

A little dramatic, I know. 

But it's so true! 

No surprise - we found this chocolate chip cookie recipe in one of our favorite cookbooks - America's Test Kitchen: The Complete TV Show Cookbook. Everyone who has tried these appetizing cookies loves them.

So make them.

Then you can love them too!!!

Let's see if I can entice you with this plate of cookie deliciousness......

Thick and Chewy Chocolate Chip Cookies

Source: slightly adapted from America's Test Kitchen

Servings: about 18 large cookies

2 cups plus 2 tablespoons unbleached all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon table salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla bean paste (or extract)

2 cups milk chocolate chips

Preheat oven to 325 degrees. Line two baking sheets with parchment paper. Whisk flour, baking soda and salt together and set aside. With a paddle attachment, beat butter and sugars at medium speed for about 1 minute until smooth. Add the egg, egg yolk, and vanilla bean paste (or extract) and beat on medium-low speed for about 30 seconds until fully incorporated. Add the dry ingredients and mix on low speed for about 30 seconds until combined. Mix in the chocolate chips.

Divide the dough into 18 portions (each about 1/2 cup). Roll the dough into balls. Pull each ball into two equal halves and join the halves together at the their base, with the uneven surface facing up (when baked, this gives the cookies a rustic and rugged appearance). Place the cookie dough on the baking sheets, spacing them 2 1/2 inches apart. Place baking sheets on the upper-middle and lower-middle positions. Bake for 15-18 minutes (the cookies should be a light golden brown, the edges should be slightly hard and the centers should be puffy and soft). Rotate and switch baking sheets halfway through baking time. Cool the cookies on the baking sheets. 

Step by Step

 Combine dry ingredients and set aside.

Beat butter and sugars.

Add the egg, egg yolk, and vanilla bean paste or extract and beat together. Helpful Hint: I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste. It gives the cookies a gourmet look because of the vanilla bean seeds.

Add dry ingredients and combine.

Add chocolate chips. Helpful Hint: I use Ghiradelli milk chocolate chips. Personally, I prefer the milk chocolate chips. But you can use semi-sweet, dark, peanut butter, white chocolate, etc. I've tried different chips and they all taste good. I added some toffee bits along with the milk chocolate chips once - they turned out fabulous!

Divide the dough into 18 portions (each about 1/2 cup).

  

Roll the dough into balls. Pull each ball into two equal halves and join the halves together at the their base. Place the cookie dough on the baking sheets. Bake and cool.

 Enjoy these beauties with some ice cold milk. YUM!

Fresh Red Salsa

Believe it or not, I'm a quarter Mexican. My maiden name was Gomez and the blonde hair, blue eyes and light skin usually threw people off. Many times people would ask "Ummmm.....are you married to someone from Latin America or Spain? How do you have that last name?" Nope! Padre Gomez is Mexican and Irish (there's some Spanish and French thrown in there as well). A fun combo I might add. Our family gatherings are always lively!

Grandpa Gomez was from Guadalajara and Grandma Gomez is from Oregon. When Gramps lived in Oregon he could never find any Mexican restaurants that had really good authentic Mexican food. Soooo.....Grandma G, as I call her, started making Mexican at home. She collected some recipes from the family in Mexico and perfected them. This is why I'm a Mexican food snob. Because when I say she perfected them - I mean it! Grandma G's Mexican food is pretty much AMAZING and I can't say enough about it.

Here's a quick pic of Grandma G. She is such a beautiful woman inside and out. I love her dearly......

For Christmas one year we received the family recipe book from Grandma G and I was beside myself. Phily and I have been slowly but surely trying each Mexican recipe. We want to perfect them just like Grandma G has. I have to admit, we are getting pretty good. Especially with the fresh red salsa. We make that pretty much every week.

But still, nothing seems to taste as good as Grandma G's. 

Fresh Red Salsa
Source: Kitchen of Grandma Gomez 
Servings: 10-12 

8 large ripe Roma tomatoes, peeled
1/2 cup water
1/2 small onion, minced
1 jalapeno, minced
1/4 cup cilantro, chopped

Salt to taste

Peel tomato skins and dice tomatoes. Add diced tomatoes and water to bowl. Transfer to Molcajete in batches and mash well. Transfer back to bowl. Mince onion. Roast and mince jalapeno. For a mild salsa, take out the jalapeno ribs and seeds. Chop cilantro. Add onion, jalapeno, cilantro and desired amount of salt to bowl. Mix thoroughly. Refrigerate. 

QUICK VERSION: dice tomatoes into medium size pieces and add to food processor. Mix well. Transfer to bowl and add water. Dice onion and jalapeno into small pieces and add to food processor. Mix well. Transfer to bowl. Add cilantro to food processor. Mix well. Transfer to bowl. Add salt and mix thoroughly.

Step By Step

Peel tomato skins and dice tomatoes. Helpful Hint: for easy peeling, slice a few X's in each tomato, blanch for a few minutes, transfer to cold water and peel. 

Add diced tomatoes and water to bowl. Transfer to Molcajete in batches and mash well. Transfer back to bowl. Fun Fact: a Molcajete is the Mexican version of the mortar and pestle.

Mince onion, roast and mince jalapeno, chop cilantro and transfer to bowl. Helpful Hint: roasting the jalapeno brings out the flavor. A quick way to roast a jalapeno is to hold the skin over an open flame or burner until it bubbles and blackens. Do this on both sides.

Add salt and mix thoroughly. 

 Enjoy with tortilla chips!

Eats and Treats: Seattle

Seattle is one of my favorites cities. It has been for quite some time.

I went to Seattle Pacific University, so I was lucky enough to spend 4 amazing years in the Emerald City. Even though I have traveled and lived all over, it always seems to stay at the top of my list. 

Seriously, you can't get much better than Seattle. Well if I'm being completely honest I think it could get much better if there wasn't so much rain (being the sun lover that I am). Then it would be my personal heaven here on earth!

But then it wouldn't be Seattle would it?

Anyways....there's mountains, lakes, sounds, islands, parks with gorgeous city views, fabulous food, amazing coffee and I could go on and on. I won't though because I'm getting a little weepy just thinking about it.

Take a gander and you'll know why I have such fond memories of this city......

Why am I getting all sentimental about Seattle? Because I have put together a snazzy list of all my favorite Seattle restaurants, cafes and coffee shops. My list is pretty small compared to what the city has to offer, but I imagine it will keep growing each time I go back to visit.

If you happen to be in Seattle and need a place to eat or need a caffeine fix - check out some of these places!

Eats & Treats: Seattle

Disclaimer - I'm not a food critic, just a gal who loves food!

{Asian}

Wild Ginger Asian Restaurant & Satay Bar
Web Site: http://www.wildginger.net

Thoughts: beautiful restaurant with wonderful food.

{Burgers}

Dick's Drive In

Web Site: http://www.dicksdrivein.com

Thoughts: greasy yet delicious burgers and fries. Great for late night hunger attacks (they are open late).

Kidd Valley

Web Site: http://kiddvalley.com

Thoughts: juicy burgers, hand-made fries and shakes. The shakes are really tasty.

Red Robin

Web Site: http://www.redrobin.com

Thoughts: started in Seattle, now have locations all over the U.S. and Canada. They serve up some fantastic gourmet burgers. Love, love their fries - really thick and crispy and are heavenly when dipped in ranch. Tasty appetizers as well. 

{Cafes & Pubs}

Belltown Pub

Web Site: http://www.thebelltownpub.com

Thoughts: good breakfast and lunch. Nice outside seating for when the weather is warm and sunny!

Beth's Cafe

Web Site: http://www.bethscafe.com

Thoughts: well known for it's breakfasts - especially it's omelette's.

Blue Star Cafe & Pub
Web Site: http://www.bluestarcafeandpub.com

Thoughts: another delicious breakfast place.

Boka

Web Site: http://www.bokaseattle.com
Thoughts: Fun appetizers and desserts. The molten chocolate cake is to die for. Good breakfast too!

Five Spot

Web Site: http://www.chowfoods.com/five
Thoughts: friendly Queen Anne neighborhood cafe with good old fashioned American cuisine. Also known for it's breakfasts.

J & M Cafe

Web Site: http://www.jmcafeseattle.com
Thoughts: one of the oldest cafes/bars in Seattle. Awesome burgers.

Queen Anne Cafe 

No Web Site. Address: 2121 Queen Anne Ave. N., Seattle, WA 98109 / p 206.285.2060

Thoughts: another Queen Anne neighborhood cafe. Great breakfast and lunch. 

{Caribbean}

Paseo

Web Site: http://www.paseoseattle.com

Thoughts: absolute best Cuban sandwich I have ever tasted (I lived in Miami for a few years, so I have tried many Cuban sandwiches!). If you live in Seattle or are visiting - you MUST go to Paseo. It's well worth it! 

{Coffee Shops}

Thoughts on all these coffee shops: I love them all! I went to all of these except El Diablo over and over during college. Great for coffee dates, studying, reading, etc. I discovered El Diablo after college during one of my visits. It's a unique coffee shop - it has a little Latin flair!

The Bahaus

Web Site: http://www.bauhauscoffee.net

Caffe Appassionato

Web Site: http://www.caffeappassionato.com

Caffe Ladro

Web Site:  http://www.caffeladro.com

El Diablo Coffee Company

Web Site: http://www.eldiablocoffee.com

Seattle's Best

Web Site: http://www.seattlesbest.com

Starbucks

Web Site: http://www.starbucks.com/

Tully's

Web Site: http://www.tullyscoffeeshops.com

Uptown Espresso

Web Site: http://www.uptownespresso.net

{Desserts}

Gelatiamo

Web Site: http://www.gelatiamo.com

Thoughts: impressive gelato. The flavors, the texture - pretty much perfect!

Trophy Cupcakes

Web Site: http://www.trophycupcakes.com

Thoughts: fabulous cupcakes. I can't say enough about Trophy - the cake, the frosting, the flavors - all excellent. 

{Doughnuts}

Top Pot

Web Site: http://www.toppotdoughnuts.com

Thoughts: amazing, amazing doughnuts. The old fashioned chocolate is to die for.

{Greek}

Costas Opa

Web Site: http://www.kostasopa.com

Thoughts: enjoyable Greek. Went here again and again during college!

{Mexican}

El Puerco Loron

Web Site: http://www.elpuercolloron.com

Thoughts: I tend to be a Mexican food snob because of my maiden name (Gomez). But, this restaurant has exceptional authentic Mexican. Tamales are awesome. Chips and salsa too!

Galeria's

Web Site: http://galeriasgourmet.com

Thoughts: another great Mexican place. I enjoyed a few birthday's here - sombrero and all!

Taco Del Mar

Web Site: http://www.tacodelmar.com
Thoughts: started in Seattle, now have locations all over the U.S. and Canada. Great burritos and tacos.

{Seafood}

Anthony's

Web Site: http://www.anthonys.com

Thoughts: I enjoy the Pier 66 location. You can enjoy a view of the sound and fresh and fantastic seafood. 

Athenian

Web Site: http://athenianinn.com
Thoughts: gorgeous view of the sound if you sit by the windows. Good clam chowder. Fun Fact: they filmed a scene from Sleepless in Seattle at the Athenian. 

Crab Pot

Web Site: http://www.thecrabpotseattle.com

Thoughts: you can feel like a kid when you eat here. Get one of the Seafeasts and they dump all the food on the table and you dig right in. You even get a bib. Outstanding seafood! 

Franco's Hidden Harbor

No Web Site. Address: 1500 Westlake Ave. N., Seattle, WA / p 206.282.0501
Thoughts: cute little restaurant on lake union. When the weather is nice you can sit on the deck and enjoy your seafood and the view of the lake. 

Ivar's

Web Site: http://www.ivars.com
Thoughts: Ivar's has been around for years - since the late 30's. Excellent fish and chips.

Pike Place Chowder

Web Site: http://www.pikeplacechowder.com

Thoughts: no surprise, they have magnificent and award winning chowders. Perfect on a cold day. 

Ray's Boathouse & Ray's Cafe

Web Site: http://www.rays.com

Thoughts: spectacular view of the sound and the Olympics. Great food as well.

{Japanese}

Shiro's

Web Site: http://www.shiros.com

Thoughts: authentic Japanese food. Awesome sushi and sashimi.

{Indian}

Cedar's

Web Site: http://www.cedarsseattle.com

Thoughts: I adore this place! Food is delightful and Chai is bottomless. Which is good for me because I drink it the moment I get there until the moment I leave.

{Irish Pubs} 

Thoughts on all these Irish Pub's: like the coffee shops, I love them all! It's probably the Irish roots. :) I love the food, the drinks (hard ciders are my fav), the live music, all of it!

Fado

Web Site: http://www.fadoirishpub.com

Kell's

Web Site: http://www.kellsirish.com/seattle

Owl & Thistle

Web Site: http://www.owlnthistle.com

T.S. McHugh's

Web Site: http://www.tsmchughs.com

{Italian/Pizza}

Alibi Room

Web Site: http://www.seattlealibi.com
Thoughts: very cool restaurant and bar. Delightful appetizers. A variety of pizza's. The spicy mac is splendid!

Buca di Beppo

Web Site: http://bucadibeppo.com/

Thoughts: lively atmosphere and large portions. Great food!

Il Bistro

Web Site: http://www.ilbistro.net
Thoughts: charming little romantic bistro - candlelight and all.

The Old Spaghetti Factory

Web Site: http://www.osf.com

Thoughts: this restaurant started in the Northwest and is now all over the U.S. They have a wide variety of pasta. A few of my favorites - angel hair pasta with marinara sauce (or meat sauce) and a side order of pesto sauce mixed in (sooooo good!). Also, angel hair pasta with mizithra cheese & browned butter. The Italian soda's are very refreshing.

Pagliacci's

Web Site: http://www.pagliacci.com

Thoughts: over all really good pizza - can't wrong on any of them!

Zeek's

Web Site: http://www.zeekspizza.com

Thoughts: same as Pagliacci's - just plain old good pizza.

{Sandwiches/Wraps}

Sisters European Snacks

Web Site: http://www.sisterssnacks.com

Thoughts: serves tasty grilled focaccia sandwiches.

World Wraps

Web Site: http://www.worldwrapps.com

Thoughts: delicious wraps with an international flair - you can find Thai wraps, curry wraps, teriyaki wraps - you get the idea!

Rocky Road Cake for a Rockin' Dad

Today is a great day. Why you ask? Well, let me tell you. My precious Padre Gomez is celebrating his birthday today. I bet you are wondering how old he is...

60.  

Yep. The big SIX ZERO.

Let's throw some streamers around, blow up some balloons and put on our party hats. It's time to celebrate! That's exactly what we did a few weeks ago. We had an early birthday celebration. My sister and our hubby's headed to Arizona so we could all be together. We went to Disney and then spent some time at my parents house. They have a gorgeous backyard with a pool, so we spent most of our time there, soaking up the hot and intense Arizona sun.

For the record, dad doesn't look like he's turning 60...

I mean, look at that young face! Anyone who knows him would say he is young at heart too. Speaking of that heart of his, he's got a big one! He loves so many things with all of his heart.....

I could list many, many more. We'll leave it at that for now.

Oh....and how could I forget, he has a BIG HEART for Rocky Road Candy Bars. That's how we came up with his cake for the big 60th birthday celebration. He requested a chocolate malt cake with white frosting that wasn't too sweet and rocky road candy tied in some how. Mom and I did some brainstorming and here's what we came up with...

Rocky Road Cake

Chocolate malt cake source: adapted from Martha Stewart

Yield: two 9 inch cakes

2 1/4 cup all purpose flour 
3/4 cup unsweetened Dutch-process cocoa powder 
1/2 cup granulated sugar 
3/4 cup packed light brown sugar 
1 1/2 tsp baking soda 
1/2 tsp salt 
1 cup milk 
1 1/4 cup malted milk powder 
1 cup vegetable oil 
3 large eggs, room temp 
1 cup sour cream, room temp 
1 tsp vanilla bean paste (or extract) 

Preheat oven to 350 degrees. Line baking pans with parchment paper. Whisk together flour, cocoa, sugars, baking soda & salt. In another bowl, whisk together milk and malted milk powder until dissolved. 

With mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs one at a time, beating until well incorporated, scraping down sides of bowl. Add sour cream and vanilla. Beat until just combined.

Divide batter evenly among two 9 inch baking pans. Bake, rotating pans halfway through, until cake tester comes out clean or baked about 30-35 minutes. Cake can be stored up to 3 days at room temp, or frozen up to 2 months in airtight container. Refrigerate up to 3 days in airtight containers. 

Step by Step

 
Combine flour, cocoa, sugars, baking soda & salt. 

 

In another bowl combine Ovaltine and milk.

Combine flour mixture, milk mixture, oil, eggs, sour cream and vanilla.

Pour batter into two 9 inch cake pans. Bake and let cool.

Rocky Road Filling

Source: adapted from My Recipes
Yield: 2 3/4 cups

1/2 cup butter 
1/4 cup unsweetened Dutch-process cocoa powder
1/3 cup cola soft drink 
3 cups powdered sugar 
1/2 teaspoon vanilla extract 
Desired amount almonds & marshmallows

Combine first 3 ingredients in a medium saucepan over medium heat, stirring until butter melts. Remove from heat; stir in powdered sugar and vanilla. Let cool for a few minutes and add desired amount of almonds and marshmallows.

Step by Step

Once saucepan mixture is cooled, add desired amount of almonds and marshmallows. Helpful Hint: make sure the filling is cool enough so it won't melt the marshmallows.

Spread filling on the first cake. Helpful Hint: the filling should be easy to spread but firm enough that it won't drip down the sides of the cake. If the filling isn't firm enough, slowly add more powdered sugar. If that makes it too sweet, slowly add more cocoa.

Whipped Cream Frosting {Sans Whipped Cream}
Source: Kitchen of Mom Gomez
This will frost one 9 inch cake

2 tablespoons flour
1/2 cup milk
1/4 cup butter
1/4 cup shortening
1/2 cup granulated sugar

Mix flour and milk until smooth, then cook over low heat until a thick paste is formed. Be sure to stir constantly. When thick and smooth, set aside to cool. Cream together butter, shortening and sugar until creamy, light and fluffy. It should have the appearance of whipped butter. Gradually add the flour/milk paste and continue beating with an electric mixer for 5 minutes. Add vanilla and beat for another minute.

Step by Step

Heat flour and milk mixture.

Cream butter, shortening, sugar.

Beat with electric mixer.

Frost cake and decorate!

We decorated the cake with some fun colorful edible letters we found at Michaels. The cake itself turned out wonderful - nice and moist and full of chocolate flavor. The rocky road filling was delicious - it had a chocolate fudge flavor and the almonds and marshmallows gave it a great texture. The frosting turned out perfect - light, airy and not too sweet!

 The cake (and the whole birthday celebration) turned out just how dad had wished!

Happy 60th birthday pops! I love you...as you would say...more than the water in ocean, the stars in the sky and the sand on the seashore!

Tea Time: Black Tea & Saffron Rock Candy

I love tea. I love the smell, the taste. Especially in the mornings when I have my quiet time.

Perfect quiet time for me = my prayer journal, my Jesus Calling devotional and whatever Bible study I'm doing.....and of course tea! Oh, and my sweet doggie Putter. He usually sits on the chair with me. He's very spiritual. ;) By the way, I am LOVING the Jesus Calling devotional by missionary Sarah Young. It's a daily devotional that doesn't take a lot of time to read, but packs a punch! It's very unique - it's basically Sarah Young's prayer journal entries - she wrote down whatever she felt like the Lord was saying to her. If you are searching for a devotional - check this one out.

OK, back to the tea. So I also love adding saffron rock candy to my tea. It makes the tea perfectly sweet and oh so sugary and saffrony (that's probably not a word!). Our friend Maney introduced me to this stuff and I'm happily addicted. You can be too.....as long as you have a grocery store where you can find them. I'm guessing any international grocery store would have them. Or even the international section in a regular grocery store. We found ours at Shahrzad International near a Persian restaurant in Atlanta called Persepolis.
 

Black Tea & Saffron Rock Candy

Source: Kitchen of He Cooks & She Bakes

Servings: 1

1 black tea bag or 1-2 tsp loose leaf black tea

8 ounces hot water

1 saffron rock candy stick

Bring water to instructed temperature. Steep tea bag or loose leaf tea for instructed amount of time. Stir saffron rock candy until dissolved. 

Step by Step

Choose your favorite black tea. Right now my favorite black tea is Awake made my Tazo. They are based in Portland, Oregon - my hometown!

Steep for instructed amount of time.

Here's a look at the Golchin saffron rock candy.

Close up! Check out that saffron.

Stir in the sweetness until it's dissolved.

All done. Time to savor the liquid happiness!

Oven Roasted Brussels Sprouts

I had no idea how much I LOVED brussels sprouts until a few years ago.

Cooking husband and I were at a restaurant in Portland and brussels sprouts came with my meal. I wasn't too excited at first.

I was thinking, ewwww, brussels sprouts!??!?!

But, I am willing to try anything. They were surprisingly pleasing to my palate. They were nicely caramelized and the red chili pepper flakes added some heat. Absolutely delicious.

I announced right then and there that cooking husband had to figure out how to replicate them.

He did and we have them quite often because...

Oven Roasted Brussels Sprouts

Source: Kitchen of He Cooks & She Bakes

Servings: 4-6

1 package brussels sprouts (about 1 lb)

2-3 tablespoons extra virgin olive oil

red chili pepper flakes to taste

salt and pepper to taste

Preheat oven to 475 degrees. Rinse brussels sprouts. Bring pot of water to a boil. Blanch for a few minutes. Rinse off again in cold water. Pat dry with paper towel. Slice in half. Place on baking sheet. Pour 2-3 tablespoons of extra virgin olive oil over the brussels sprouts and toss. Make sure the baking sheet and brussels sprouts are completely coated and have a good sheen. Sprinkle desired amount of red chili pepper flakes, salt and pepper. Bake for 15 minutes. Toss. Bake for 10 more minutes or until desired tenderness and caramelization are achieved.

Step by Step

Rinse, blanch, rinse again and pat dry. Helpful Hint: be sure to dry off the brussels sprouts - this will help them caramelize instead of steam.

Slice in half and place on baking sheet.

Pour extra virgin olive oil over brussels sprouts. Helpful Hint: make sure the baking sheet and brussels sprouts are completely coated. This will also help them caramelize well.

Sprinkle desired amount of red chili pepper flakes, salt and pepper.

All coated, sprinkled and ready for the oven.

Roast to perfection and eat right up. You can pat yourself on the back.....you are eating your veggies!

Mom's Meat Lasagna

My mom makes a pretty amazing meat lasagna. Every year before my birthday mom would say...."so, what do you want this year for your birthday dinner?". Two seconds later I would dramatically answer......

What I love about mom's lasagna is that she uses cottage cheese rather than ricotta cheese. I know, I know. The "real" Italian way is to use ricotta cheese. Luckily our family has no Italian roots, so we're off the hook. We can use cottage cheese and not feel guilty (three cheers for cottage cheese!). I remember one year she made it with ricotta cheese and my sister and I were devastated. The conversation went something like this:

Daughters (in sweet yet panicked voices): Uhhh...mom...what's going on with the lasagna? It tastes different. It's not the same ol' lasagna we're used to. I mean, it's not bad, it's just not the same. Why is it different?

Mom (in sweet yet cautious voice): Oh. Well, I used ricotta cheese instead of cottage cheese. I thought I would change it up this time.

Daughters (in sweet yet demanding voices): Ahhhh! Yep, that's it. How about you never change it up again? What do ya say?

I imagine mom wrote a quick note on her recipe card: NEVER use ricotta cheese when making for high maintenance yet lovely daughters. 

Let's get to the recipe already......

Mom's Meat Lasagna

Source: Kitchen of Mom Gomez
Servings: 8

For meat sauce:

1 1/2 lbs ground beef
1/2 cup minced onion
1 clove garlic
3 six ounce cans tomato paste
3 cups water
2 teaspoons salt
1/4 teaspoon pepper
3 sweet basil leaves or 2 teaspoons dried basil
1/2 tsp oregano

In large sauce pan, cook onions until soft, but not brown (about 2 minutes). Add garlic and cook until fragrant (about 2 minutes). Add ground beef and cook until brown. Drain any excess fat. Add remaining ingredients and simmer for 1 hour and 30 minutes. If using basil leaves, remove from sauce.

For main dish:

10 cooked lasagna
3 cups cottage cheese
3 cups mozzarella

Preheat oven to 350 degrees. In 9 x 12 baking dish layer 5 cooked noodles, 1 1/2 cups cottage cheese, 1 cup mozzarella and half of the meat sauce. Repeat. Bake for 45 minutes. Sprinkle remaining 1 cup mozzarella on top of lasagna and bake for 15 more minutes. Let cool for a few minutes before cutting.

Step By Step

 Cook onions and garlic.

 Add ground beef and brown.

Add remaining ingredients to sauce pan.

Sim, sim, simmer!

NOW FOR THE FUN LAYERING......

  Layer and bake.

 Then enjoy all the meaty, cheesy goodness!