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Risky Lasagna:

• One jar tomato-based pasta sauce seasoned to taste (either flavored or flavor it yourself with garlic, oregano, and the like)
  One package lasagna noodles
  A frying pan's worth of Veggies (spinach is quite good, but anything works. Well, I don't recommend tubers)
  Risky
  Stick o'butter
  One pound shredded cheese (mozzarella works well, as does colby jack)
  One small container of riccotta cheese (cheaper is better, fancy is hard to spread)

Cook one package of lasagna noodles until almost done (according to package directions).
Meanwhile sautee Risky with some vegetables until both are pliant (stir-fry with butter).
Layer 4 noodles, 1/4 sauce, 1/3 Risky, 1/3 veggies, and 1/4 cheese in a buttered glass 9x13 pan. Repeat, Repeat, Repeat. Make the top layer cheese over sauce over noodles.

Bake at 350F until the cheese is bubbly. Really all you are cooking at that point is the cheese, since everything else should be cooked before you bake (jarred pasta sauce is generally precooked). Remove carefully from oven and give it some time to set. Ideal for cooking the day before and refrigerating. Good hot or cold.

Serve by cutting squares out with a spatula, approximately 12 servings. Can be prepared vegan by using vegan ingredients and omitting Risky, vegetarian by just omitting Risky, or you can substitute other meat for Risky.

I need to find an easy recipe for this

Pillywiggin's Pepsi Cake

1/2 c. butter
1 1/2 c. white sugar
2 eggs
3 Tbsp. Cocoa
1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. buttermilk
1 c. Coke/Pepsi/R.C.
1 1/2 c. miniature marshmallows
2 c. all-purpose flour

Mix.
Pour into 9x13 inch pan
Bake (350F 45min)
Cool
Frost:


Broiled Peanut Butter Frosting

6 Tbsp. butter
1 c. tightly packed dark brown sugar
2/3 c. peanut butter
1/4 c. milk
2/3 c. chopped peanuts

Mix
Pour on warm cake
Place frosted cake under broiler about 4 inches from the heat source.
Broil just a few seconds, or until topping starts to bubble
Do not scorch!!!





People are always relunctant to try this when I tell them it has pepsi, cocoa, marshmellows and peanut butter in it. I really don't know why.

This is one of the three kinds of cheesecake I made for my wedding. (The other two flavors were chocolate and mango.)

Lemon Cheesecake

Crust:
* 1 packet cinnamon graham crackers
* 1/3 cup butter, melted
* 1/4 cup tightly packed brown sugar

Filling:
* 16 oz cream cheese
* 2/3 cup sugar
* 3 large eggs
* 1/2 cup sour cream
* 3 tablespoons lemon juice

Topping:
* 1 cup sour cream
* 1/4 cup sugar
* 3 tablespoons lemon juice

Place pan of water in oven. Preheat oven to 350 degrees. Crush graham crackers in a gallon-sized Ziplock bag using a rolling pin. Place crumbs in bowl and mix with brown sugar and melted butter with a fork until mixture begins to clump together. Fit parchment paper into bottom of 9-inch springform pan. Spread mixture over paper and press into place.

Bake for 5 minutes. Remove from oven and allow to cool while making filling.

Warm cream cheese until soft, then beat until light and fluffy. Beat in 2/3 cup sugar. Then add the eggs, one at a time, and mix until each is just combined. Fold in 1/2 cup sour cream, then 3 tablespoons lemon juice.

Pour into cooled crust and place pan on cookie sheet. Bake at 350 degrees for 25 to 30 minutes, or until edges of cheesecake are set but center is still soft. Center should no longer be shiny and will still jiggle a bit when bounced.

Remove from oven and use a knife to separate the cake from the edge of the springform pan. Allow to cool while making the topping.

Combine all the topping ingredients and spread smoothly over cake. Return to oven for 5 minutes.

Chill, uncovered, overnight. Serve with sliced strawberries or other seasonal fresh fruit.

A Tip for Cutting Cheesecake
I've discovered that using a piece of dental floss that is wrapped around a chopstick on each end works really well. You can slice into the cake using the chopsticks as handles, then unwrap one chopstick and pull the floss out to one side from the bottom of the cake. It keeps a silky cheesecake from being mangled by the cutting process. (Note that if you use "flavored floss" that you can impart a hint of that flavor into the cake, so be careful what you use. Cinnamon or mint flavored floss can actually work out well, though...)

There's an old Australian recipe for making a wallet out of the scrotum of a kangaroo.

That's fair dinkum, too.