Hello friends! I hope everyone is settling in now that school has started. Fall sports will be starting soon so this week I am sharing some recipes that will help us all get ready for Fall. I hope you enjoy!

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

Cook the chicken in a separate skillet until it reaches 160 degrees. Once the chicken is finished cooking cube the chicken. Cook the Noodles in boiling water for 5 minutes. Turn the noodles off and allow them to set in the water for 5 minutes before draining. Once the noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 degrees for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Bacon Cheddar Potato Cakes

- made from leftover mashed potatoes

3 slices bacon
4 cups cold leftover mashed potatoes
2 eggs
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Feta Pasta with Sweet Italian Chicken Sausage

6 ounces egg noodles
3 sweet Italian chicken sausage links, sliced
2 tomatoes, diced
2 Tbs. fresh rosemary, chopped
1 green onion, diced
1 Tbs. butter
1 Tbs. olive oil
4 ounces feta cheese
2 ounces parmesan cheese
1 clove garlic

First start by cooking the egg noodles according to package. Reserve 1/4 cup pasta water before draining. While the noodles cook, brown the chicken sausage coins in a large skillet until warmed through and golden brown, about 5 minutes on each side. Add the tomatoes, green onion, rosemary, butter and olive oil and cook, stirring often, until the tomatoes are softened. Add the cheeses, the reserved pasta water and the cooked egg noodles.

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at beth@greenupbeacon.com.