Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

I absolutely loved everything about this dish. The Gorgonzola cream sauce had such a wonderful creamy, cheesy texture that had a bit of a salty kick to it but it wasn’t overpowering enough as it was perfectly balanced with the spinach and mushroom filling within the rolls. It was very simple to make and I especially enjoyed rolling them up as it became a work of art for me. I’ll be sure to make this again and maybe add some pancetta into the mixture. Mmmmm.

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce (adapted from Rachel Ray)

Yields 3-4 servings

• 16 cremini caps, finely chopped in food processor
• 2 small yellow onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry (I used a 6-ounce package of fresh spinach)
• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg or the equivalent of freshly grated
• 2 cups ricotta
• 8-10 curly edge lasagna noodles, cooked to al dente (12 minutes)
• 1 cup chicken broth
• 8 ounces Gorgonzola, crumbled
• 1/2 cup heavy cream
• 1 cup shredded mozzarella

Preheat oven to 350 degrees F.

Heat olive oil in a medium skillet over medium heat. Saute mushrooms, chopped onions, and garlic until mushrooms give off their juices and darken and onions are tender, about 7-8 minutes. Season with salt and pepper (the salt will help draw water out of the vegetables as they cook).





Add dry chopped spinach and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg.



Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.



Heat broth in a small saucepan over medium heat. Melt Gorgonzola into broth and bring liquid to a bubble.



Stir in cream and thicken sauce, about 2 minutes.



Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling.



Roll up pasta and arrange the bundles in a shallow casserole dish.



Pour warm sauce over roll-ups and top with mozzarella.



Place into oven and bake until cheese has melted, about 10 minutes.

Best Chocolate chip cookies

I know that we all have "the best chocolate chip" cookie recipe, but this one by far takes the cake. That being said they are a bit more work than a tradition recipe.

required :

1c butter melted

1tsp powder

1tsp soda

1tsp vanilla

1/2 tsp salt

1c sugar

1c brown sugar

1/2 bar or cream cheese

1/2tsp cinnamon

2 eggs

4oz bar of chocolate grated

2c flour

12oz chocolate chips

1/2 bag toffee bits

3c oats blended to chunky flour in blender

Cream together :

1c butter melted

1tsp powder

1tsp soda

1tsp vanilla

1/2 tsp salt

1c sugar

1c brown sugar

1/2 bar or cream cheese

1/2tsp cinnamon

2 eggs

then fold in grated chocolate bar, add your oats and flour.

last add your chocolate chips and your toffee bits.

chill dough for 30-60 min

bake 375 degrees for 10-11 min.

Pumkin Cookies

Pumpkin Chocolate Chip Cookies

Makes five to six dozen small cookies
1 can of pumpkin
2 teaspoons milk
2 teaspoons baking soda
2 eggs
1 cup white sugar
1 cup brown Sugar
1 cube butter
1/2 cup oil
2 teaspoon vanilla
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
12 ounces chocolate chip
½ cup chopped walnuts (optional)
Preheat the oven to 375 degrees. Grease cookie sheets lightly.

 Stir together the pumpkin, milk and baking soda. Add eggs, sugar, oil and vanilla and mix very well.

Sift together the flour, baking powder, salt and spice and add to the pumpkin mix.

Fold in the chocolate chips and nuts.

Drop by large teaspoonfuls on the cookie sheet and bake for 9-10 minutes.

The cookies do not spread very much. Cool before storing.

Sugar Cookies

My grandmother makes sugar cookies every year at Christmas. Her cookies have a little more complex recipe, with simple frosting. This is a recipe I found in an old handmade cook book that I had. I have never made anything different and now I get requests to make them at Christmas instead of Grandmas cookies.

2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, at room temperature(I have used salted and its just as good)

3/4 cup granulated sugar

1 large egg

1 teaspoon Vanilla extract

1 teaspoon Almond extract

Make the dough as you usually would, cream your liquids, then add your flour. The key to the cookies is the almond extract. Its just a hint but its what makes them a hit.

Roll your dough and cut your cookies

As all good bakers you have your oven preheated to 350 degrees

Depending on how big you make the cookies is how long you bake them for. I usually do 8-10 min. I like them a little softer, so I usually keep it around 8 min.

Take them out, let them cook and then frost. The frosting I use is a cream cheese frosting.

FROSTING:

I start with a half a bar of cream cheese, add a dash of real vanilla, and teaspoon of milk, then add powder sugar until its frosting consistancy. (Just taste it, if you want a little more or less of something you can do that)

I know thats not the most clear recipe, but I promise its the best frosting ever. I use that frosting for a lot of things that I bake.

Pink Lemonade

This was another one that I made with my wonderful mom. So simple and so yummy.

1 cup freshly squeezed lemon juice (5 to 6 lemons)

1/2 to 3/4 cup sugar, to taste

1 cup crushed ice

4 cups water

2 teaspoons grenadine

Squeeze your lemons

Add water, sugar, and grenadine.

stir and serve over ice

Cake Pops

The first time I did these was when I was making things for my bestfrineds sisters baby shower. They turned out better then I could have hoped for. They too as simple.

All you need is

a boxed cake mix(already baked)

a jar of frosting.

sucker sticks

candy bark for dipping

sprinkles

depending on the type of cake mis you went with and the frostine will decide how much frosting you will use. In one back we did german chocolate, beacuase the german chocolate frosting becasue of the nuts and coconut its a little thicker. So with the german chocolate you use the full cake and the full jar of frosting. If you are doing any other one only use a half jar or so for the other kinds.

crumble and mix with beaters the cooked cake and frosting into a sort of mush.

Roll the mush into balls

push the sucker sticks into the balls and placei n the freezer for an hour or so to make them hard enough to dip

Melt the bark and dip the pops

sprinkle

Enjoy

Jello Cake

This is a cake that my grandma used to make when we would spend time at our family cabin. It was somehting that you usually had all the things you need to make it somewhere in the house. It is still one of our families favorites. I went over to my aunts house and she pulled this cake out of the fridge and started cutting me a piece, the first thing I said was "Oh crap whos birthday did I miss?", she laughed and told me that I didnt miss anothing, just that it was a favorite of my cousins and she makes it all the time.


Its quite simple.

You will need :

One white cake mix

eggs and oil for the cake mix

Lime jello

Vanilla instant pudding

2c milk for pudding

cool whip

Make the cake as per instructions.

Make the lime jello as instructed, usually 1 cup hot water, 1c cold water. mix very well, and before letting it set up, poke holesi n the cake with a fork adn pour the green liquid jello over the cake.

Place cake with jello over it, in the fridge for 3-4 hours.

Noxt make the pudding as directed, 2c cold milk and mix until it sets up.

Then add the container of cool whip and mix.

Pour coolwhip/pudding mixture over cake

spread around

and eat.