Best Lasagna Ever - My Mom's

1 Lb Hamburger or Ground Turkey
1 Medium Onion Chopped
1 tsp Italian Seasioning
1 tsp Basil Leaves or 1 tsp of Italian Seasioning
1 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1/2 Cup Ketchup
2-15 oz Tamato Sauce
1 Tbsp Parsley Flakes
2 Tbsp Sugar
1/2 cup Water
2 Tbsp Worcestershire Sauce
1 Small Can of Mushrooms
Optional: Cyanne Pepper or Hot Sauce
1 Lb Mozzarella Cheese
1/2 Lb of Swiss Cheese
Lasagna Noodles


Sauce:
Crumble, brown, and drain the hamburger or ground turkey. Add the onion, all of the seasioning, Ketchup, Tamato Sauce, Water, Mushrooms, and Worchestershire Sauce. (Basically add all of the ingrediants listed above except the cheese and noodles.)

Putting the Lasagna Together:
In a 9 x 13 pan put in a layer of noodles, sauce, and 1/2 of the 2 cheeses. Depending on your pan you can do 2 or 3 layers. If you do 3 layers, you will need more cheese. Finish with the cheeses on top.

Cooking:
Cover the lasagna with foil for cooking.
If you put cooked noodles into the lasagna your cook time will be 30 minutes at 350 degrees.
If you use raw noodles for the lasagna, your cook time will be 1 hour and 15 minutes at 350 degrees.

Fruity Sunset Drink (Kristi Original)

Original Recipe:
Orange Juice
Grenadine
Cherry
1/2 Shot Peach Schnapps
1/2 Shot Malibu Rum
Whip Cream

Pour the Orange Juice in glass. Mix in Peach Schnapps and Malibu Rum. Put the tip of a spoon in the top of the drink upside down. Slowly pour the grenadine on the spoon. The grenadine will sink to the bottom creating a sunset colored drink. Drop in cherry and top with whip cream.

Kristi's Non-Alcoholic Version
Follow the instructions above without the alcohol.

**Vegan Option, Do not add Whip Cream**

Easy Pecan Pie

1 - 9" Unbaked Pie Shell
2/3 Cup Sugar
1/4 Cup Butter Melted
3 Eggs
1 - 12 oz Jar Smucker's Carmel Topping
1-1/2 Cups Pecan Halves

In a bowl beat eggs slightly with fork. Add sugar and stir until dissolved. Stir in carmel topping and add butter. Mix well. Stir in pecans. Pour into pie shell. Back at 350 degrees for 45 minutes or until knife inserted into the center comes out clean. Cool before serving. Store chilled.

Sweet Potatoe Fries (Kristi Original)

Sweet Potatoes (I did two for two people)
Butter
Salt

Preheat the oven to 400 degrees. Peel and slice the sweet potatoes. Put them on a cookie sheet. Melt butter and put it on top of the potatoe slices. Sprinkle with salt. Bake for 45 minutes, until tender.

**Vegan Option, Use Olive Oil instead of Butter**

Vegetarian Chili (Kristi Original)

Olive Oil
3 Garlic Cloves
1 Medium Onion
2-3 Red Peppers
3 Jalapenos
2 Zucchini
1 Yellow Summer Squash
5 Mushrooms
6-8 Roma Tomatoes
1 Egg Plant
1 Can Corn or Frozen Corn
1 Can Black Beans
1 Can Spicy Chili Beans
1 Can Kidney Beans
Tomato Juice
Chili Powder
Cayenne Pepper
Salt
Pepper

Cut up all of the vegetables. Drain the canned corn. Saute the vegetables in olive order and garlic. For each group of vegetables that you saute sprinkle them with the seasoning. Add the canned and frozen items. Finish with tomato juice. Add as much as you would like for broth. Add more chili pepper and cayenne pepper until it tastes good.