Do not let the name fool you...

This one is delicious.  If you are looking for a good recipe for a Sunday filled with tv watching and cuddling on the couch.  Okay, well John has been gone all week so I am getting a little too syrupy.  Okay once again, here goes.  No photos on this one either but this is really good trust me.  The name you say?  Onion Dip or  Onion Souffle or just plain good.

Onion Soufflé


3 8oz cream cheese, softened


1 bag frozen diced onions


2 c shredded Parmesan cheese (in the bag, not the green canister type)


1/2 c mayo


Defrost onions and roll in paper towels to squeeze out all excess water (very important to get ALL the water out).  Mix together all ingredients.  Bake at 375 for 15 minutes (or until golden brown on top) in dish sprayed with Pam. I just use a glass or ceramic pie plate.


Serve with Frito's Scoops, tortilla chips, wheat thins, etc. 

This is one of those recipes that people will ask you to make over and over.  Many people have said "oh I do not like onions", well do not tell them they are in there, (unless there is an allergy to onions of course) let them try this and see what happens.  It is loaded with stringy, cheesy goodness.  The onions shrink down so that you cannot really tell they are there. 

Not your Mommas Onion Souffle. 

I hope you enjoy this tasty recipe. 

How about just a recipe?

Hi All!

I hope everyone has had a great holiday season and everyone is well rested and/or recovered as the case may be, by this time.  Our holidays were wonderful, only thing that could have made them better was to have our other two daughters here but they are happy and healthy where they are so life is good.

I thought I would just post my recipe for Baked Lasagna this afternoon.  I promise to add some photos later, at the very least, of the completed lasagna, right out of the oven.  :) 

But, for now, here comes the recipe

Baked Lasagna
1 lb. lasagna noodles

3/4 lb. cottage cheese (prefer small curd)

2 eggs

1 1/2 lbs. mozzarella cheese

1 1/2½ tsp. salt ½1/2 tsp. pepper

4 Tabs. Parmesan cheese

1 small can tomato paste

1 onion, chopped

1 - 1 1/2 lbs. hamburger

1 clove garlic, minced

1 large can tomatoes (crushed or whole)

1 teas. Salt 1/2 tsp. pepper (to season cottage cheese)
Boil noodles, do not drain, add cold water to pot until noodles can be handled.
Sauce: Brown hamburger, onion, garlic, salt and pepper until meat juices run clear and garlic and onion are almost soft. Add tomatoes, crush tomatoes if using whole tomatoes, to break up any large chunks. Stir in tomato paste stir to mix, do not add additional 1 tsp. salt and ½1/2 ½pepper. Simmer for 30 minutes.
In a separate bowl, mix cottage cheese and eggs; season with 1 1 tsp. salt and ½1/2 tsp. pepper or to taste; mix to incorporate.
Prepare a 13x9” pan by spraying it lightly with Pam or any other cooking spray.
Begin layers by layering one layer of noodles, side by side in pan. Add second layer of hamburger/tomato mixture over noodles. Third layer: add cottage cheese & eggs mixture. Fourth layer: add mozzarella cheese to cover all. Sprinkle on a fairly liberal amount of grated Parmesan cheese. Repeat layers, ending with the mozzarella/parmesan layer.
Bake in a 350 degree oven until lasagna is lightly browned, edges slightly crispy and sauce is bubbly. Depending on number of layers 30-45 minutes. If top gets too browned but sauce is not bubbly, cover pan loosely with aluminum foil.

Enjoy and have a wonderful day!

Evelyn