COCONUT SNOWMEN, CANDY CANE BLOSSOMS, MINTEY SNOWMEN, PEANUT BUTTER STUFFED BROWNIES & HOLIDAY CRAFTS!

KING & QUEEN ANGEL ORNIES

SUPPLIES:

2 REESE'S Peanut Butter Cups Miniatures (holiday foils)
2 metallic leaves for the wings
Small bead for head
Small ring for the halo
Miscellaneous ribbon or craft wire for the hanger
Small ribbon for the trim
White craft glue or low temperature glue gun and glue sticks*

INSTRUCTIONS:

Glue two candies together as pictured.
Glue the halo on the bead, then glue the bead on the top of the candies.
Cut a piece of ribbon or craft wire for hanger and glue to the back of the candy piece.
Add the wings to cover the ribbon on the back.
Add a small ribbon across the front.

Use Angels to decorate holiday trees and wreaths, as party favors or place an Angel at
each dinner table place setting.

Completed craft is for decorative purposes only and candy should not be
eaten.

ANGEL PARTY FAVORS

SUPPLIES:

1 HERSHEY'S KISSES Brand Chocolates Filled with Caramel
2 metallic leaves for the wings
1 Bead for the head
Small ring for the halo
Miscellaneous ribbon for the bow and hanger
Glue (low heat gun, non-toxic craft glue, glue stick or confectioners glue)

INSTRUCTIONS:

Glue the halo on bead then glue on top of the chocolate.
Cut piece of ribbon for hanger and glue to the back of the chocolate.
Add the wings to cover the ribbon on the back.
Add a bow in the front.

Completed craft is for decorative purposes only and candy should not be eaten.

ENTERTAINING TIP: Make 1 Angel for each guest and place in a small basket or place 1 Angel at each dinner table setting.

COCONUT SNOWMEN

INGREDIENTS:

4 cups flaked coconut, coarsely chopped
3-3/4 cups confectioners' sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10-1/2 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies

DIRECTIONS:

In a large bowl, combine the coconut, confectioners' sugar, milk and butter. Shape into 1-1/4-in. balls; place on waxed paper-lined baking sheets. Loosely cover and chill for 1-1/4 hours or until firm.
In a microwave, melt white or vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in melted chips; place on waxed paper-lined baking sheets. Chill until firm, about 15 minutes. Set aside remaining melted vanilla chips.
In a microwave, melt semisweet chips on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
For hats, dip each marshmallow in chocolate; place on a waxed paper-lined baking sheet, allowing excess to drip down. Swirl the marshmallows in chocolate on waxed paper to create hat brims. Chill until firm, about 15 minutes.
Level the top of coated coconut balls. Attach marshmallows hats, using reserved melted vanilla chips. With black icing, add eyes and a mouth to each face; with orange icing, add a nose. Use red icing and leaf candies for holly on hats. Store in an airtight container.
Recipe from Taste Of Home.

CANDY CANE BLOSSOMS

INGREDIENTS:

48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar.

DIRECTIONS:

Heat oven to 350°F. Remove wrappers from candies.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in red or green sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

MINTY SNOWMEN

INGREDIENTS:

1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon mint extract
1/8 teaspoon salt
1 cup confectioners' sugar
1 drop blue food coloring
1 drop yellow food coloring
1 drop red food coloring
Colored sprinkles and cake decorator candies

DIRECTIONS:

In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.
To 1 tablespoon of dough, add blue food coloring; knead until blended. Add yellow food coloring to another tablespoon of dough and knead. Add red food coloring to another tablespoon of dough and knead. Leave remaining dough white.
Roll white dough into a log; remove one-fourth of the log and set aside. For the snowmen's bodies, divide the remaining log into 8 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball. Use the colored dough to form hats, scarves and earmuffs as desired. Use colored sprinkles and candies to make eyes, nose and buttons. Recipe from Taste of Home

PEANUT BUTTER STUFFED BROWNIES

INGREDIENTS:

1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter or margarine, melted 4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting

DIRECTIONS:

HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
SPREAD thin layer of frosting over peanut butter portion of each cooled cookie

SPICED PARSNIP BREAD, LEMON POPPY SEED BREAD & BANANA CRUMB MUFFINS!

SPICED PARSNIP BREAD


This is a perfect quick bread for breakfast or packing in a lunch. If you have a favorite recipe for carrot or zucchini bread, cakes, or muffins, try parsnips instead.

INGREDIENTS

1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 teaspoon salt
1 cup sugar
1/2 pound parsnips (about 2 medium), peeled and finely shredded
1/4 cup walnut or canola oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350F. Lightly butter a 9 x 5-inch or 8 x 4-inch loaf pan.

Stir together flour, baking powder, cinnamon, allspice, cloves and salt in a medium bowl. In a separate bowl, mix together sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into pan.

Bake 55 to 65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack

LEMON POPPY SEED BREAD

This tart, yet sweet, tea bread, from Sister Schubert’s book, Cast Your Bread Upon the Waters: Recipes for Success, Cooking & Living (2009), is perfect for breakfast or with a cup of tea in the afternoon. According to Schubert, “Freshly grated lemon zest gives these sweet fragrant loaves their excellent flavor. Try to grate only the rind and not the white pith of the lemons.”

INGREDIENTS:

Bread
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
2 tablespoons coarsely grated lemon rind
2 cups sugar
1 cup vegetable oil
¾ cup milk
1 teaspoon vanilla extract
½ teaspoon almond extract
3 large eggs

Glaze
2 cups powdered sugar, sifted
2 teaspoons coarsely grated lemon rind
¼ cup fresh lemon juice

DIRECTIONS

Preheat oven to 350F. Grease bottoms only of two (8½ x 4½ x 3-inch) loaf pans.

To prepare bread, combine first 5 ingredients (flour through lemon rind) in a large bowl and blend well.

Combine sugar and next 5 ingredients (sugar through eggs) in a mixing bowl; beat with a mixer at medium speed until well blended. Add wet mixture to dry mixture, stirring just until dry ingredients are moistened.

Pour batter into prepared pans. Bake 1 hour, or until a wooden pick inserted in center comes out clean.

To prepare glaze, while bread is baking, combine all ingredients; stir well to combine. Remove loaves from oven; drizzle immediately with glaze. Let cool in pans on wire racks 10 minutes; turn out onto wire racks, and let cool completely. Makes 2 loaves
Recipes from American Profile

BANANA CRUMB MUFFINS

The crumb topping is what makes these banana muffins

INGREDIENTS:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

To make a loaf follow these directions.
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan
Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Recipe from Allrecipes.



Scroll down to My Playlist and click on the white circle with the two black bars to cut off the music so you can hear the instructions. Then do the same to turn it back on.

BRANCHES

What a nice simple way to decorate on the cheap side!

You will need to turn the sound off of the Christmas music to be able to hear what they are saying.

Just scroll to bottom and click it off

VINTAGE CHRISTMAS ORNAMENT, BOOK PAGE WREATH, RICE KRISPIES WREATH & HOLIDAY LIGHTS

Want to learn how to make this Vintage Inspired Christmas Ornament then go to this post by clicking on K McKay Designs.

To purchase a wonderful Christmas Tutorial Collection and for a free Christmas Tags download just click on Jones Design Company.

If you want to make the very popular Book Page Wreath than the Jones Design Company is the place to get the instructions for making it.

RICE KRISPIES WREATHS

These miniature wreaths made from Kellogg's® Rice Krispies Treats® will be the hit of your holiday cookie trays.

INGREDIENTS:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Rice Krispies®
Canned frosting or decorating gel
Assorted candies

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

Add Kellogg's® Rice Krispies® cereal. Stir until well coated.

Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands each portion into small wreath. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

KELLOGG’S HOLIDAY LIGHTS

Brighten up the holidays with these edible "lights" made from Kellogg's® Rice Krispies Treats®.

INGREDIENTS:

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- or -
4 cups miniature marshmallows
6 cups Rice Krispies®
Food coloring (optional)
Red or black string licorice

DIRECTIONS:

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Divide marshmallow mixture into 4 or 5 portions. Stir a few drops of different food colors into each portion, if desired.

Divide Kellogg's® Rice Krispies® cereal among marshmallow portions. Stir each until well coated. Cool slightly.

Using buttered hands shape cereal mixtures into holiday lights and plug. Place on wax paper.

Shape licorice into circle to form holiday lights wire. Attach cereal lights and plug to licorice with frosting. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Divide marshmallow mixture into 4 or 5 portions. Stir a few drops of different food colors into each portion, if desired. Follow steps 2 through 4 above. Microwave cooking times may vary.

Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
Recipes from Kellogg.com

MEXICAN CHOCOLATE TART WITH CINNAMON SPICED PECANS, CHOCOLATE MOUSSE TORTE & LEMON-RASPBERRY ICEBOX CAKE!

CHOCOLATE MOUSSE TORTE

At 16 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.

INGREDIENTS:

37 NILLA Wafers, divided
4 squares BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

DIRECTIONS:


STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.

BEAT cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.

MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

TIPS:
How to Make Chocolate Curls
Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a vegetable peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate square.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

LEMON-RASPBERRY ICEBOX CAKE


INGREDIENTS:

1 (10-ounce) jar lemon curd (about 1 cup)
2 cups cold heavy cream
1/2 cup powdered sugar
1/3 cup raspberry jam, about
12 full graham cracker sheets (48 crackers)
1 cup fresh raspberries

DIRECTIONS:

Stir lemon curd with a rubber spatula in a large bowl until smooth and creamy.

Beat cream and sugar in another large bowl until soft peaks form. Stir about one-quarter of the whipped cream into lemon curd. Fold in remaining cream.

Line a 9-inch spring form pan with plastic wrap. Spread a thin layer of lemon mixture on bottom of pan. Spread a thin layer of jam on 16 crackers and arrange, jam sides up, in pan. Top with about one-third of remaining lemon mixture. Repeat with two more layers of jam, crackers and lemon mixture, ending with lemon mixture. Arrange raspberries around top edge. Refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap.

MEXICAN CHOCOLATE TART WITH CINNAMON SPICED PECANS

INGREDIENTS

Pecans
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves

Crust
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted

Filling
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream

DIRECTIONS:

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of top. Bake until set, about 20 minutes. Cool on rack.
For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.
Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.

TEN MORE EASY IDEAS FOR CHRISTMAS DECORE!

TEN MORE EASY IDEAS FOR CHRISTMAS DECORE!

1. Use a child's Christmas pop-up book as a centerpiece. Just open the book up to a desirable picture and place the open book in the center of your table.

2. Hang a large December wall calendar on your wall. Count down the days to Christmas by gluing a brightly-colored bow on each passing day.

3. Tie five or six cinnamon sticks into a bundle using red ribbon. Create a bunch of these bundles and display them in a bowl or on a plate. Or, tuck bundles into nooks and crannies on shelves and table. They add a nice scent to your room.

4. Pull out your old toy trains. Run the track around the perimeter of the Christmas tree.

5. Paint the inside of a glass white to simulate milk. Display the glass along with a plate full of cookies and a hand-written Santa's wish list. It looks great if you take a bite or two out of one cookies.

6. For easy Christmas tableware, tie red, green, or gold ribbons to the stems of wine glasses or the handles of cutlery.

7. Cut pictures from Christmas cards and Christmas wrap for christmas decorations. Decoupage the pictures to the inside of a serving tray. Be sure to cover the entire surface of the tray. Once all the pictures are in place, cover the entire inside surface of the tray with one or two more layers of decoupage medium.
8. To make a decorative cookie plate, glue cinnamon sticks and whole cloves to the edges of a large plate.

9. Screw small hooks into the ceiling and hang indoor Christmas lights from them.

10. Print your favorite cookie recipe on Christmas stationary (or print it on a white piece of paper and have it photo copied onto Christmas stationary). Roll each recipe up like a scroll. Tie the scroll with ribbon. Place the scrolls in a basked by your front door so you can give them to departing guests. You could also bake up a batch of cookies. Wrap each cookie separately in plastic wrap and attach one cookie to each scroll with ribbon (string the ribbon through a hole in the plastic wrap).

QUICK TURKEY LASAGNA AND MORE TURKEY IDEAS!

One thing I love about Thanksgiving turkey is all the leftover.
Thanksgiving Day is over. To get started planning mouth-watering meals from leftover turkey, trim all the turkey off the bone, slice the breast meat and dice the rest. Then use one or more of the following suggestions to create delicious after-Thanksgiving meals.

Turkey frame soup: Once the turkey meat is cut off the bone, the carcass can be made into a delicious soup. Place in a large pot, cover with water, add a few carrots, celery and onion. Bring to a boil, turn down heat and simmer for two hours. Strain; discard bones and vegetables. Skim the fat. Add a variety of diced vegetables and/or pasta; cook until tender. Add diced turkey meat and salt or chicken bouillon cubes. Serve with hot rolls for a hearty autumn supper.

Think chicken: Turkey can be substituted in any recipe that normally uses chicken, such as chicken noodle soup or chicken ‘n’ dumplings.

Turkey salad: Mix diced turkey, diced hardboiled eggs, chopped celery, dried cranberries, coarsely chopped walnuts, mayonnaise and salt. Turkey is a little drier than chicken in texture, so you might need to add extra mayonnaise. Serve on a bed of lettuce or on a croissant roll. Chef’s salad: Chunks of turkey, ham, cheese, and hardboiled eggs are the perfect choice for a refreshing Chef’s salad. Serve on mixed greens, grated carrots, diced celery, diced green pepper and tomato wedges. Ranch or French dressing complements these flavors well.

Autumn barbecue: Use sliced or shredded turkey for barbecue sandwiches. Heat barbecue sauce and turkey in a pan or in the microwave. Toast fluffy rolls or hamburger buns. Serve turkey on rolls. A side of cole slaw and potato salad completes this “summer-like” meal.

Fajitas: Fry sliced green peppers and onions in a skillet. Add diced turkey and fajita seasoning. Serve in warmed flour tortillas with grated Monterey Jack cheese.

Turkey tetrazzine: Similar to chicken tetrazzine, this delicious spaghetti dish has a white sauce. Cook spaghetti; drain. Add diced turkey, cream of mushroom soup diluted with milk, and Parmesan cheese. Top with buttered breadcrumbs. Bake in a greased casserole dish at 350 degrees for 20 minutes or until bubbly.

Freeze for later use: Put leftover turkey that you have trimmed, sliced, and diced into labeled containers, creating convenience the next time you need cooked turkey for a casserole or a quick dinner.

TV dinners: Here’s another way to freeze your leftover turkey. Place individual portions of sliced turkey, gravy, and side dishes in foil pans, TV dinner-style. Surround with tin foil, label and freeze. To reheat, bake frozen dinners in the oven at 350 degrees for about 30 minutes or until hot.

QUICK TURKEY LASAGNA

For the person who doesn’t have time to cook but wants to impress, combine jarred pasta sauce, leftover turkey and no-boil noodles for a perfect lasagna. If you’re using regular lasagna noodles instead of no-boil noodles, do not bake before freezing.


INGREDIENTS:

3 cups cooked, skinless turkey, cut into strips
2 (26-ounce) jars red pasta sauce
1 (8-ounce) package no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
2 (10-ounce) packages chopped frozen spinach, thawed and squeezed dry
1 (4-ounce) package crumbled goat cheese (I don’t like goat cheese so used gruyere)

DIRECTIONS:

Preheat oven to 350 degrees.
Combine turkey and pasta sauce.
Spread thin layer of turkey sauce in a 13 x 9-inch baking dish. Top with one-third of the noodles, one-third of the remaining turkey sauce, one-third of the mozzarella, half the spinach and one-third of goat cheese. Repeat layers, using remaining spinach. Place remaining noodles, turkey sauce, mozzarella and goat cheese on top.
Bake, covered, 50 minutes. Uncover and bake 5 minutes longer, or until bubbly. Serve immediately.
To Prepare and Eat Now: Serve when ready.

To Freeze: Cool to room temperature. Wrap, label and freeze. Recommended freezing time: up to 3 months.

To Serve: Remove from freezer and thaw several hours in refrigerator. Preheat oven to 350F, bake, covered, 25 to 30 minutes, until bubbly. Uncover and bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.