(sorry for all the recipes, but lately i’ve done more cooking than anything else… but i am working on a small craft project this weekend, so i’ll post more about that later!)

bella has been telling me lately when she likes something i make that its “licious” or “bery dood.”

so bella gave her “licious” stamp of approval to this recipe:

two things about this recipe:
1) it was given to me by a sweet lady named Isabelle, who was the accountant for our old church when jake and i were on staff there.   she passed away a year ago, so i thought of her all day while i planned to make this. (her’s definitely always tasted better than mine!!)
2) notice how the recipe looks ‘loved.”  i love that!  i hope my recipe book continues to be filled with “well loved” recipes from the years!

the ingredients:
(i didn’t have scallions, so i left them out, and i forgot the cumin seeds!)
Preheat oven to 350.
cook and drain your lasagna noodles…i used whole wheat ones:
meanwhile, brown the ground beef, garlic, salt and pepper.  add the tomato sauce and let simmer for 15 minutes.
mix the cottage cheese, scallions, and green chilis.
Begin your layers:
put 1/3 of sauce on bottom of 9×13 pan and layer noodles on top.  

Layer on 1/2 of cottage cheese mixture and cover with half of drained black beans.

Sprinkle with some shredded cheese (about 1/3 of a package).

Repeat layers one more time, and cover with sauce, noodles, and spread top with sour cream.  

Sprinkle with remaining cheese.

Bake for 40 minutes.  Serve with sour cream and salsa if desired.  

and here’s all the ingredients you need for an easy, yummy dessert (given to me by my friend Aubree)
Pour 2 large cans of drained peaches into an 8×8 pan.  sprinkle one box of Jiffy cake mix over top.  melt 6 TBSP of butter and pour over cake mix.  Bake at 350 for 45 minutes.  

Serve with vanilla ice cream or homemade whipped cream (which is so super easy, and according to the boy, so much better than “the one in the can”!!!  you just pour 1 cup of heavy cream into a mixing bowl and beat until soft peaks form.  sprinkle about 2 TBSP sugar over top, beat again until peaks form.  it helps if you freeze your mixing bowl and beater for 15 minutes before…but you don’t have to!)

sorry i don’t have a pic of the finished cobbler.  we ate it as soon as it came out of the oven before i could even think to snap a pic!