libbygubby Recipe Reviews (Pg. 1) - (180195133)

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World's Best Lasagna

Reviewed: Dec. 25, 2013
I made this for my family for Christmas dinner ( I always make lasagna for Christmas - you can make it ahead, stay out of the kitchen, and it's red and green!). I browned the meat as suggested (it doesn't say to drain it but I did), mixed the rest of the sauce ingredients separately in a bowl, and then added most of the sauce mix to the meat pot while then simmering about a cup in a separate pot (with browned onions and garlic as well) so when assembling I could do one end vegetarian. Otherwise I followed the recipe exactly except NO FENNEL anywhere so I just left it out. And I used fresh basil, about a third of a cup. I will make this again but I will add garlic to the ricotta mixture - there just wasn't quite enough flavor, but this was almost perfect. I followed another reviewer's suggestion to simply soak the noodles in hot tap water for 20 minutes rather than boiling - PERFECT. Everyone loved it! The vegetarian end for my sister was good, as was the ricotta-free end for my daughter. And I had a little meat sauce left over that I poured over some gluten free noodles for my bestie (can you believe all the proclivities this one dish can cater to, or that I am willing to?? Well it's Christmas, what are ya gonna do?).
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 24, 2013
I use this recipe all the time! I usually make a crust though, using one of the graham-cracker-crust recipes on this site. Without altering anything except bake time (30 min), this recipe can be used to make mini or bite sized cheesecakes in cupcake papers, half regular flavor and half pumpkin. Or, instead of adding pumpkin , you can add half a cup of Nutella for a change.
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