Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
Combine 1-1/2 cups mozzarella, ricotta, 1/4 cup parmesan cheese, parsley and egg.
Add 1 cup meat sauce to a 9×13 pan. Top with 3 lasagna noodles. Layer with 1/3 of the cheese mixture and 1 cup of meat sauce. Repeat finishing with noodles topped with sauce.
Cover with foil and bake 45 minutes. Uncover, add cheese and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
Rest 10-15 minutes before cutting.
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
Crumble and sprinkle bacon and chives on top before serving.
Add the ground beef, onion, and bell pepper to a large deep pot and cook over medium heat, breaking up the meat as it cooks. When meat is cooked through, drain fat from pan.
Add the jalapeno, garlic, tomato paste, diced tomatoes, beef broth, chili powder, cumin, and salt and stir.
Bring to a boil and reduce to a simmer. Simmer for at least 20 minutes, preferably an hour for the best taste and texture.
Serve with sour cream and shredded cheddar, as desired.
Notes
Simmer for at least 20 minutes before serving. The longer the chili simmers, the better the flavor will be. I recommend one hour or more for the best taste and texture. Add additional broth if too much cooks off during the simmering process.
1cupheavy whipping cream( you can use half and half)
1/2cupcorn syrup
1/2cupsugar
1/2teaspoonsalt
1cupnatural peanut buttersmooth is recommended
1teaspoonvanilla
INSTRUCTIONS
In a medium sized saucepan over medium heat, melt butter, add heavy cream, corn syrup, sugar, salt, and natural peanut butter. Stir continually until the mixture is uniform. Cool off sauce, and then add vanilla. Store left over sauce in the refrigerator.
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper.
In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.
Mix in peanut butter then blend in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix just until combined.
Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.
Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).
Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool).
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.
Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.
