wooden spoon coffee cake

I'm on a roll here... here's an all-time family favorite.

1 loaf frozen bread dough
1/4 cup butter softened
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup flour
1/2 tsp vanilla
cinammon

Let bread dough thaw and shape shape it into a 9 inch round cake pan that has been coated with cooking spray. Let dough rise at least 1-2 inches. Poke holes in the bread dough with the handle of a wooden spoon.

Mix butter, brown sugar, white sugar, flour and vanilla until well blended. Fill holes with mixture. Sprinkle top with cinnamon. Bake at 350 for about 30 minutes. Will run over and make a mess of your oven. To avoid mess, place cake pan on a pizza pan to catch the overflow.

What a slacker...but here's Lasagne recipe!

Yipes...it has been 2 months since I have posted any recipes! But Chelsea requested the recipe for lasagne, so I'm back!
This is straight out of the Betty Crocker cookbook...

1 pound ground beef
6 oz. ground lean pork
3/4 cup chopped onion
1 clove garlic, minced
1 can (1 #) tomatoes
1 can (15 oz) tomato sauce
2 Tbsp. parsley flakes
2 Tbsp. sugar
1 tsp salt
1 tsp basil leaves
3 cups creamed cottage cheese (24 oz)
1/2 cup grated Parmesan cheese
1 Tbsp parsley flakes
1 tsp salt
1 tsp oregano leaves
1 package (8 oz) lasagne noodles, cooked and well drained
3/4 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat.

Add tomatoes and break up with fork. Stir in tomato sauce, 2 Tbsp. parsley flaskes, 2 Tbsp. sugar, 1 tsp salt, and the basil. Heat to boiling sitrring occasionally. Reduce heat; simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.

Heat oven to 350. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 Tbsp. parsley flakes, 1 tsp. salt and the oregano. Reserve 1/2 cup meat sauce for thin top layer.

In ungreased baking pan, 13x9, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. (If desired, lasagne can be covered and refrigerated several hours at this point.)

Bake uncovered 45 minutes. (Allow an additional 10-15 minutes if lasagne has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

Makes 12 servings.