Chess Pie

For the crust:
1 box yellow cake mix
1 stick butter, melted
1 egg

Mix by hand until it forms a dough, then press into a 9x13-inch pan.

For the pie:
1 (8 oz.) pkg. cream cheese
2 eggs, beaten
1 box powdered sugar (reserving 3 Tbsp. for later)
1/2 tsp. vanilla

Mix all ingredients together with a mixer. Pour evenly on top of dough. Bake at 350 degrees for 35 minutes. Once coo, sprinkle with reserved powdered sugar.

Several of the recipes that we love so much in our family have come from people that my Mom used to work with. This being one of them, it is truly a rich and delicious dessert, and it almost resembles (to me) Paula Deen's Ooey Gooey Butter Cake. This is a perfect dish to take to a pot luck or luncheon, because even though it is SO incredible, it's kind of hard to finish on your own! Serve this warm with some homemade vanilla ice cream, and you will have yourself the perfect dessert!

Momma's Lasagna

1 1/2 pounds lean ground beef

1 Tbsp. basil

1 (16 oz.) can crushed tomatoes

1 clove garlic, minced
1 1/2 tsp. salt
2 (6 oz.) cans tomato paste
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10 oz. lasagna noodles
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 tsp. pepper
3 cups cottage cheese
2 Tbsp. parsley flakes
1 tsp. salt
1 lb. mozzarella cheese, sliced very thin

Brown meat slowly, spoon off excess fat. Add next five ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles according to package directions. In separate bowl, combine parmesan cheese, eggs, pepper, cottage cheese, parsley, and salt. Place half of the cooked noodles on the bottom of a 9x13 baking dish; spread half of the cottage cheese mixture over the noodles, then top with half of the meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes, putting mozzarella on top about 10-15 minutes before done. Let stand 15 minutes before serving.

There is something about lasagna that is so comforting. What I love about the dish is that it is truly so easy to make it into your own creation, and there are so many different versions! I have tried several, but I have to say that my favorite is just the good ol' classic. This recipe has been in my family since before I came along, and it is, to this day, one of the most requested recipes my Mom makes when we all go to Tennessee to visit. To me, this is the best lasagna I've ever had. It may be because I've eaten it for YEARS, but nonetheless, it is delicious! I suggest leaving the crushed tomatoes chunky, instead of mashing them to a pulp, or even getting a can of whole tomatoes and crushing them yourself. Trust me, it's amazing!