Ooh La La Recipes

CHICKEN OOH LA LA

Steps:

• Preheat oven to 400 degrees.
• Sprinkle the chicken with seasonings to taste. Brown well in the butter on both sides. Place chicken in baking dish. Sprinkle mushrooms and onions over chicken. Combine remaining ingredients well and pour over all.
• Bake, uncovered, for 45 minutes.
• Note: I usually baste the chicken with the sauce once or twice to keep it moist. Very good SHTUFF, as my husband says.

OOH LA LA

Steps:

• In cocktail shaker add vodka, pineapple juice, Sprite, and triple sec.
• Cut Lemon and squeeze half into shaker, use other half for garnish.
• Shake well with ice.
• Put splash of grenadine in two martini glasses with sugared rims.
• Pour drink and color should turn to a pretty pink.
• Garnish with lemon wedges and cherries.

OOH LA LA CAKE

Steps:

• 1. 1. Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well.
• 2. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

OOH-LA-LA-SAGNA!

Steps:

• Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce.
• To make the sauce, heat the olive oil over medium-high heat in a large pot.
• Add the onions and garlic.
• Cook and stir until the onions have softened, about 4 minutes.
• Add the ground turkey and sausage, breaking up any large pieces.
• Cook until the meat is no longer pink.
• Add the zucchini and cook for 2 minutes.
• Add all of the remaining ingredients except for the fresh basil.
• When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce.
• Bring the sauce to a boil.
• Reduce the heat to low and simmer, covered, for 20 minutes.
• Stir in the minced basil and remove from the heat.
• Combine the ricotta, feta, spinach and egg in a medium bowl and mix well.
• Refrigerate until ready to use.
• Cook the lasagna noodles according to package directions and drain well.
• Preheat the oven to 375 degrees F.
• Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish.
• Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese.
• Cover loosely with foil and bake for 30 minutes.
• Uncover and bake 10 more minutes.
• Let lasagna stand for 10 minutes before serving.