Good Morning, and Happy Easter Monday!
I hope your weekend was wonderful, and you were able to get outside and enjoy the beautiful Spring weather! It was snowing a little bit this morning (in typical April style), but the sun has now come out and it’s looking like a cheerful day!
We celebrated my Mom’s birthday this weekend, and Jason and I had the whole family over for dinner. Including significant others… this was a total of 10 people! We set up our living room with our 2 tables and had a lovely time!
Kristy came over to help me (which was awesome!) and the night was a success (company, food, atmosphere… everything!)
I will be sharing two of these recipes with you today.
Bacon wrapped Dates
from Caitlin, who made them for Jason and me the last time we visited
Bacon, cut in half
Toothpicks (sturdy ones)
1. Place one almond and a chunk of Goat cheese inside the date. Wrap in half a piece of bacon. Stab with a toothpick. Pace in a greased casserole dish.
2. Bake at 400F for 15-20 minutes. Let cool for 5 minutes.
Always make more than you think you will need! Though they sound weird… they are so delicious!
Muffin Sized Lasagna
adapted from tablespoon.com
1/3 pound extra lean ground beef
salt and pepper
24 wonton wrappers
1 3/4 cup (7oz) freshly grated Parmesan Cheese
1 3/4 cup (7oz) grated Mozzarella Cheese (I used marbled)
3/4 cup (3oz) Ricotta Cheese
1 cup Pasta Sauce
Fresh Basil for Garnish (optional)
1. Preheat panggangan to 375F. DO NOT spray muffin trays!
2. Brown beef, and season with salt and pepper. (I added seasonings to my beef.) Drain.
3. Reserve 3/4 cup Parmesan Cheese and 3/4 cup mozzarella cheese for the top of your lasagnas. Start layering your lasagna. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. top with a little meat and pasta sauce.
4. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
5. Bake for 18-20 minutes or until edges are brown. Remove from panggangan and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
6. Garnish with kuman and serve.