Best Lasagna I've Ever Made

Check it out:

http://allrecipes.com/recipe/worlds-best-lasagna/

The only thing I did different was to add a package of frozen chopped spinach (thawed and with all the moisture squeezed out... we don't like soggy noodles, do we?) to the ricotta mixture... oh and I used cottage cheese instead of ricotta.

Let me know what you think if you make it!

Banana Pancakes

This is the first banana pancake recipe that I've tried that the pancakes don't stick to the pan.  And they're DELICIOUS!

•               1 Cup Flour

•               2 tsp Baking Powder

•               1/4 tsp Salt

•               1 Egg

•               2 TBS melted butter

•               3/4 Cup Milk

•               2 TBS Honey

•               1 ½ Bananas

Mix flour, baking powder, and salt and set aside.

Put eggs, milk, butter, 1 TBS honey, vanilla, and 1½ banana (use other half for garnish) in a blender and blend.

Add DRY to WET and blend well.

Pour about 1/4 cup of batter on to heated pan and cook for about 1-2 minutes each side.

(I used my Blentec and put all ingredients in at the same time to blend.)

Syrup:

•               8 Strawberries or Blueberries

•               1 TBS Honey

Blend till smooth.

Pour fresh strawberry syrup on pancakes, slice remaining 1/2 of banana on top and enjoy!

Sweet Potato Buttermilk Cornbread

Ingredients

1 cup wheat flour
1 cup cornmeal
¼ cup sugar or 3 Tb honey
3 teaspoons baking powder
1 teaspoon salt
¼ cup butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potato (raw)

Directions

Preheat oven to 425 degrees.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.

In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.

Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

Notes from the Paula Deen Test Kitchen: A moist cornbread with a lovely flavor. Great to serve as a side to your slow cooker recipes. Flavor profiles worked best with pork and beef dishes.

I made this and Dad a few nights ago and I loved it!