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Saturday, September 7, 2013

Cream Cheese Lasagna

This is my mother-in-law's recipe, and I've never had a better lasagna.  Hello, cream cheese.  The Mrs. Dash also adds such a lovely zip to the dish.  Everyone I have ever made this for loves it!


This is what my son Truman asked me to make for his twelfth birthday dinner.  It was delish.  I added a pint of Ricotta cheese instead of sour cream.  I also added two teaspoons of brown sugar to the tomato sauce and browned hamburger, as per the fabulous recommendation of my fabulous sister-in-law, Savanah.

The birthday dinner was complemented by garlic bread and an incredible fresh salad from the garden.  The reason you don't see those other foods in this photo is because I made the lasagna in the morning before it got too hot (Truman's birthday is at the end of August).  So I had the above piece of lasagna for lunch while kids were at school and hubby was at work.  Then we all had lasagna for dinner.  It's that good.

Also, just my personal opinion, there is no such thing as "oven-ready" lasagna.  You have to boil the noodles, people.  There's no escaping it.

In the oven and ready to make my house smell like love . . .


Monday, September 2, 2013

"Swig" Sugar Cookies


Swig.  It's the name of the number one drink stop in St. George, Utah, which does land-office, drive-through business, year-round.

Swig has two locations in St. George

Here is a sweet article about how the drinks-and-treats shop opened.  Below is an even sweeter treat: their unbelievably delicious sugar cookie recipe, which I got from my bestest friend, Cori.  They are different than my super-soft sugar cookies, but just as good as!  My husband says he likes these ones better.  But my eight-year-old Brigham says, "I like the puffy soft ones."  Both are delicious--you decide.

The dough is easy to mix and not sticky at all
I love using my favorite milk glass (the one that looks like it came
from a Slimfast commerical) to press sugar down on the dough balls

  The signature way to enjoy a Swig cookie is a cold-from-the-fridge cookie that is frosted with room-temperature frosting, just before eating.  Since this frosting has a fourth-cup of milk in it, it's a bit smoother than other frosting recipes.  I wouldn't call it "runny"--but it's definitely not thick.  The hint of salt in the cookie, on the cookie, and in the frosting are (I think) what make the cookie so darn addictively delicious.  The first time I made these, we had all four dozen eaten within a 16-hour period.  Shameless.