Marybeth made this lasagna the other night and it came out so good! The nice thing is the recipe calls for no bake noodles, saving you a lot of time in prep work.
This recipe isn’t for non-mushroom lovers as there are a lot of mushrooms but if you like mushrooms, you’re going to love this lasagna. Note: This only calls for one jar of pasta sauce but you may want to add some extra if you like your lasagna saucey.
- 1 large bag of fresh spinach
- 3 large portobello mushrooms sliced
- no boil lasagna noodles
- 10 oz ricotta cheese
- 1 egg
- Dash pepper
- 1/2 tsp Garlic salt
I realize that the title is making a bold statement but let me just tell you, this salad was so good that we actually went back for seconds! Who goes back for seconds on salad when you have an entire meal waiting?!?
The combination of the butternut squash, feta, grapes & dressing was amazing. Ashley took this recipe from Jamie Deen but left out the maple syrup in the dressing.
- 1 small butternut squash (1 1/2 pounds), peeled and diced
- 3 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 2 cups spring mix
This March marks our sixth year together. It’s hard to believe that Cooking Club has been around for that long! (If you don’t know the background of CC, head on over the About Us page). While we tend to keep the site pretty focused on recipes, I thought it was time for a bit of a more personal update to see how far everyone has come. Here are some fun facts:
- We’ve had SIX marriages since CC began.
- We have NINE CC babies.
- We have a Senior Director, a Director, an Account Manager, a Senior Demand Planning Specialist, and a Manger of Settlements and Operational Controls…some smart ladies!
- We started with 6 of our 8 members in Southie. We are down to ONE.
- We have CC members in various parts of MA, one in NYC & one in Rochester, NY.
- We have NEVER missed a CC. Even when it’s been down to four of us.
- We have made over 450 dishes.
- We have drank over 1000 bottles of wine. Haha just kidding. I have no idea but it’s probably true!
One thing to note about Sue is she can basically make anything taste amazing, especially when it comes to desserts. Sue came across this recipe on Pinterest and then one thing led to another and instead of Oreos she used thin mint cookies. Oh, she also made her grandmothers famous chocolate cake but we are going to go boxed cake here. Highly recommend.
- 1pkg. (2-layer size) devil’s food cake mix
- 4squares BAKER’S Semi-Sweet Chocolate
- 1/4cup butter
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2cup sugar
- 2cups thawed COOL WHIP Whipped Topping
- 12-20 Thin mint cookies, coarsely crushed
I came across this recipe on Pinterest and it sounded absolutely delicious. It was. I modified the recipe a bit, particularly the cream sauce. I also let it simmer for about two hours, making it extremely flavorful. The sauce is so good it honestly could be served on pasta without the chicken. Note: This recipe is for ~6 people.
- 4 Large Boneless Skinless Chicken Breasts, pounded thin
- 1 cup milk
- 1 cup Italian Style Bread Crumbs
- 1 tbsp Parsley
- 1 tbsp Garlic powder (You can replace garlic powder and parsley with Italian seasoning)
- Olive oil or butter
This is a Rachel Ray recipe that Ashley made some extra delicious changes to. I can’t say enough how freaking good this lasagna is and it’s perfect for the fall. This was our best of veggie entree. Note: The lasagna can be made ahead and thankfully, due to the large size, can be frozen after.
- 1 white onion, sauteed
- 1 head spinach, coarsely chopped
- 1 head garlic, cloves separated but not peeled
- 6 tablespoons butter
- 10 to 12 fresh sage leaves, torn
- 1 pound butternut squash, peeled and cut into bite-size pieces
- Freshly ground pepper
- 1 1/2 cups chicken stock