Here’s the recipe with detailed instructions for both Scotcharoos and Lasagna Rolls:
Scotcharoos (Fiancé’s Favorite Dessert)
This is a quick and easy no-bake treat combining crispy rice cereal, peanut butter, and a delicious butterscotch and chocolate topping!
Ingredients:
- 6 cups Rice Krispies cereal
- 1 cup light corn syrup
- 1 cup peanut butter (creamy or chunky, based on preference)
- 1 cup granulated sugar
- ½ bag (about 6 oz) butterscotch chips
- ½ bag (about 6 oz) milk chocolate chips
Instructions:
- Prepare the cereal mixture:
- In a large saucepan, combine the light corn syrup and sugar over low heat, stirring constantly until the sugar dissolves completely and the mixture begins to simmer slightly. Do not let it boil.
- Remove from heat and quickly stir in the peanut butter until smooth and fully combined.
- Add the Rice Krispies:
- Gently fold in the 6 cups of Rice Krispies cereal, stirring until the cereal is evenly coated with the peanut butter mixture.
- Press into the pan:
- Lightly grease a 9×13-inch baking pan with non-stick spray or butter.
- Press the cereal mixture into the pan evenly, using a spatula or the back of a spoon to smooth the top.
- Prepare the topping:
- In a microwave-safe bowl, combine the butterscotch chips and milk chocolate chips.
- Microwave in 30-second intervals, stirring in between, until both chips are melted and smooth. This usually takes about 1-2 minutes total.
- Finish the bars:
- Pour the melted butterscotch and chocolate mixture over the pressed Rice Krispies base, spreading evenly to cover the entire surface.
- Allow the Scotcharoos to set at room temperature or refrigerate for faster setting.
- Once the topping has hardened, cut into bars and serve!
Lasagna Rolls
These lasagna rolls are packed with a flavorful meat and ricotta filling, perfect for an easy and hearty dinner.
Ingredients:
- 10 lasagna noodles
- 1 lb ground beef
- 1 roll of sausage (Italian sausage works great)
- 1 medium onion, diced
- ¾ container ricotta cheese (about 12 oz)
- 1 large bag shredded mozzarella cheese (about 3 cups)
- 2 cans of pasta sauce (24 oz each)
- Salt, pepper, and Italian seasoning (to taste)
- Garlic powder (optional, for seasoning)
- Cooking spray or olive oil (for greasing the pan)
Instructions:
- Prepare the noodles:
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (about 8-10 minutes).
- Drain the noodles and lay them flat on a clean surface or parchment paper so they don’t stick together.
- Cook the meat filling:
- In a large skillet, heat a little oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the ground beef and sausage to the skillet and cook, breaking the meat apart with a spatula, until browned. This should take about 7-10 minutes.
- Drain any excess grease, then season the meat with salt, pepper, and Italian seasoning to taste.
- Mix the ricotta filling:
- In a medium bowl, combine the ricotta cheese with the cooked meat mixture. Add a pinch of salt, pepper, and garlic powder if you like.
- Stir in ½ cup of shredded mozzarella cheese.
- Assemble the lasagna rolls:
- Preheat the oven to 425°F.
- Lightly grease a large baking dish (9×13-inch) with cooking spray or olive oil.
- Spread a thin layer of pasta sauce on the bottom of the dish to prevent the noodles from sticking.
- Take one lasagna noodle at a time and spread a few tablespoons of the ricotta-meat mixture evenly over the noodle. Sprinkle some mozzarella cheese on top.
- Roll the noodle from one end to the other, but not too tightly.
- Place each roll seam-side down in the prepared baking dish.
- Finish and bake:
- Pour the remaining pasta sauce over the lasagna rolls, ensuring they’re fully covered.
- Sprinkle the top with the remaining mozzarella cheese.
- Cover the dish with foil and bake at 425°F for 20 minutes.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
- Serve:
- Let the lasagna rolls cool for a few minutes before serving.
- Serve with garlic bread and enjoy!
This recipe serves 6, and you’ll likely have leftovers for the next day.