Liz's Chicken Lasagna

To make white sauce: melt 1/4 cup butter in a medium saucepan. When melted, add 1/2 cup flour, mix and cook a little until browned a bit. Add 2 cups milk, 2 cups water, 1 teaspoon salt, and 2 teaspoons chicken boullion. Cook and stir over medium heat until thickened. Add 1 1/2 cups to 2 cups cubed chicken (I used 2 large cans of chicken meat, drained), stir and set aside.

Make cheese mixture: mix together 2 cups shredded mozarella cheese, 1/2 cup Parmesan cheese, 1 cup cottage cheese, 1/2 teaspoon oregano, 1 teaspoon basil, 1/8 cup dried onion (can use 1/2 fresh onion, sauteed), 1/8 teaspoon pepper, and 1/2 package spinach, thawed.

In a 9X13 pan, layer 1/2 of the chicken white sauce, then dry uncooked lasagna noodles,
then half the cheese spinach mixture and repeat layers. Top with more Parmesan cheese. Bake uncovered 1 hour at 350 degrees. (I baked mine covered for 45 minutes and then uncovered it for last 15 minutes. Definately was not dry!)

Chocolate Chip Zucchini Cupcakes

1 box chocolate cake mix
3 eggs
1/3 cup applesauce
1 tsp vanilla
1 cup grated zucchini

Combine ingredients together and mix well. Spoon into lined muffin tins and fill about 3/4 full. Bake at 350 for 15-18 mintutes. Makes 18 cupcakes.
As for topping I usually just top with homemade whip cream!

Berry Salmon

4 Salmon fillets

Cook Salmon how you normally would. I grill mine on the George foreman with a little olive oil for about 7 minutes (if they are frozen for 7 minutes).

Mixed Berry Sauce

1 c water
1 c sugar
3 c mixed berries
2 T cornstarch
In medium sauce pan heat the water and sugar. Bring to a slow boil and boil for approximately 5 minutes, stirring frequently. Add berries to syrup, reduce heat and simmer for 5 minutes. Slowly stir in the cornstarch into syrup and bring back to a boil; cook until thickened. Serve over the salmon.

Brown Sugar & Honey Glazed Ham

Brown Sugar and Honey Glazed Ham
1 half or whole Ham, labeled as "fully cooked", or "ready to eat"
**** See directions below for a ham that is not fully cooked
1 cup brown sugar
3 tablespoons honey
1/4 cup yellow mustard
Preheat the oven to 325 degrees. Place the ham on a rack in a roasting pan. Bake uncovered for 17 minutes per pound for a whole ham, or 22 minutes per pound for a half ham. Use a thermometer to check the temperature-it should read 140 degrees. ABOUT 30 MINUTES BEFORE THE HAM IS FINISHED, combine mustard, brown sugar, and honey in medium bowl; season lightly with salt and pepper. Increase the oven temperature to 375 degrees. Remove ham from the oven and slash the fatty part of the ham in a diamond pattern, if desired. Slather the ham with the glaze. Return the ham to the oven for the remaining 30 minutes. Let the ham rest for 20 minutes before slicing. Ladle any syruppy juices from the pan over the sliced ham.
***** For a ham that requires cooking before eating, follow the directions above, but cook the ham for 18-20 minutes per pound for a whole ham, and 20 minutes per pound for a half ham. For a shank or butt portion, cook for 35 minutes per pound. Cook the ham to an internal temperature of 160 degrees.

S'mores Cookies

S'mores Cookies
Source: Ice Cream Before Dinner

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Note: I think you could get away with using store bought cookie dough here and fold in some marshmallows and cinnamon that are in the recipe.