ultimate lasagna

• 1 lb lean ground beef
• 2 1/2 cups shredded mozzarella cheese (I like the Kraft Italiano)
• 2 cups light ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 jar pasta sauce (I like the Classico Tomato & Basil)
• 1 1/2 cups water
• 12 uncooked lasagna noodles

Heat oven to 350. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups shredded mozzarella, the ricotta cheese, 1/4 cup Parmesan cheese, the parsley and egg until well-blended. Set aside.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar (Classico bottles have measurements on the side - you'll fill until the 12 oz mark.). Replace lid and shake well. Add to skillet and stir until well blended.

Spread 1 cup of the meat sauce onto the bottom of a 9 x 13" baking dish; top with 3 lasagna noodles, one-third of the cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 lasagna noodles and remaining meat sauce. Sprinkle with remaining 1 1/4 cups mozzarella and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil (to keep the cheese from sticking).

Bake for 1 hour. Remove foil; continue baking for 15 minutes or until heated through and bubbly! Let stand 15 minutes before cutting.

Serves 12.

chocolate chip cookies

• 3/4 cup softened butter
• 1/4 cup shortening
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 2 cups semisweet chocolate chips

Preheat oven to 375. In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until combined, occasionally scraping the sides of the bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake for 8-9 minutes or until edges are light brown. Transfer to a wire rack, cool.

Makes about 50 cookies.