Quick Brownies

I love homemade cooking and only want to share my great recipe finds, but I tried something I shouldn't have because now I love it. So with that said I have to share it.

It's called Trader Joes'. If you know who they are hurry up and try it before it desappears as most great food there.

REDUCED GUILT Brownies, and it's FAT FREE TOO!!! I want to try to figure out how to make this "homemade".

So this box of Reduced Guilt Brownies is great for a little snack, what better it takes less than 2 minutes from box to spoon to mmm mmm good!.

You take 2 tablespoons of this brownie mix, put it in a small little bowl, mix in 1 tablespoon of yogurt, mix, I added walnuts, put in the microwave for 45 seconds and poof, it's done! And it's good too! Love it.

There is a good and bad to this. The good, it's fast, easy and good. The bad, you are finished and want more.

Try it.

Lasagna Rolls

So tonight I found a recipe that I truly enjoyed and wanted to share one of my few recipes worth sharing. I did not add or change a thing but I did cook Italian sausage (out of the casing) with garlic, onions, parsley and pepper flakes.

I enjoyed and want to share....hope you enjoy.

Lasagna Rolls

Recipe courtesy Giada De Laurentiis

Prep Time: 25 Min
Inactive Prep time: 10 Min
Cook time: 50 Min
Serves 6
Level: Intermediate

Ingredients
Sauce:

• 2 Tablespoon unsalted butter
• 4 Teaspoon all-purpose flour
• 1 1/4 cups whole milk
• 1/4 Teaspoon salt (less if you really don't cook with salt)
• 1/8 Teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15 oz) container whole milk ricotta cheese
• 1 (10 oz)package frozen chopped spinach, thawed, squeezed dry
• 1 Cup plus 2 tablespoon grated Parmesan
• 3 oz thinly sliced prosciutto, chopped
• 1 Large egg, beaten to blend
• 3/4 Teaspoon salt, plus more for salting water
• 1/2 Teaspoon olive oil
• 12 uncooked lasagna noodles
• 2 Cups marinara sauce
• 1 Cup shredded mozzarella (about 4 oz)

Directions
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.