This recipe is incredible so don't let the butternut squash freak you out!
We are vegetarians so we don't use dairy products but you can use cow's milk shredded cheese if you desire.
Another note, my completely carnivourus male complement LOVES this lasagna, he tells me it tastes like it has Italian sausage! Enjoy!

2 medium sized butternut squash
1 medium onion - diced
3 or 4 or 5 etc cloves of garlic (to taste)
2 T vegetarian margerine or olive oil
16 oz soy cheese shreds
Homemade Marinara Sauce OR bottled sauce (we use 2 jars)
Lasagna noodles (we use the kind that you don't have to cook first, straight from box to oven)

Peel butternut squash and scoop out the seeds. Chop into 1"-2" chunks. Boil in large pot for about 15-20 minutes until tender. While squash is boiling, saute onions and garlic, until onions are transparent, in olive oil or margerine. Once squash is tender drain in colander and then return to pot. Add the sauteed onions and garlic and salt and pepper to taste.

Spread a thin layer of sauce in the botton of a 9" x 13" baking dish. Pyrex dishes work great! Begin to layer your lasagna. First place the noodles on top of the thin layer of sauce. Spread 1/2 to 1/3 of the squash mixture on the noodles, sprinkle good bit of cheese over squash, then top with some sauce. Continue to layer in this fashion until you have used all of your filling. The last layer should consist of the lasagna noodles with a layer of sauce and cheese. Bake in a 350 degree oven for 20 - 30 minutes until bubbly.

This is another doozy. Don't know how this all makes a cake delicious, but it is INCREDIBLE! I also substitute veggie margerine for the icing. I also, melt 1/2 c. of the veggie margerine in place of the oil in the cake. This cake uses NO eggs and it turns out fabulous.

2 1/4 C. Cake Flour
1 1/2 C. White Sugar
4 1/2 T. unsweetened cocoa powder
1 1/2 t. baking soda
3/4 t. salt
1 1/2 t. distilled white vinegar
1 1/2 t. vanilla extract
1/2 C. vegetable oil
1 1/2 C. cold water

Icing:

1/4. c. butter/margerine
1/3 c. unsweetened cocoa powder
4 C. Confectioner's sugar
1 pinch salt
1 t. vanilla extract
4 T. Milk

Preheat over to 350 degrees. Spray on 13 x 9 inch baking pan with non stick cooking spray.

Mix the flour, white sugar, 4 1/2 T. cocoa powder, baking soda, and salt together in a bowl. Pour dry ingredients into the prepared baking pan. Make three wells in the dry mixture. Pour the vegetable oil in one well, vinegar in the second well, and 1 1/2 t. vanilla in the last well. Pour the cold water over the top and stir until smooth.

Bake at 350 degrees for about 20 minutes (I had to bake mine for 32 minutes, but after the 20 minute mark I kept checking it every couple of minutes) Ice cake while it is still hot.

Icing: In a saucepan melt the butter/margerine over medium heat. Add the cocoa and remove pan from heat. Stir in the salt, milk, and 1 t. vanilla. Mix in the confectioner's sugar until desired consistency is attained. Spread icing over a still hot cake.

These cookies will knock your socks off!

2 c. brown sugar, packed
2 c. white sugar
2 tsp. vanilla extract
1 lb butter or margerine
4 c. flour
1 1/2 c. oatmeal
1 . chopped nuts
4 eggs
2 tsp baking soda
1 tsp. baking powder
1 tsp. salt
4 c. cornflakes
12 oz chocolate chips (regular sized bag)

Cream sugars and butter until fluffy. Add vanilla and eggs until it is completely incorporated with the sugar mixture. Mix flour, baking soda, and salt in separate bowl. Mix in a cup or so at a time until all of the flour mixture has been added. Fold in oatmeal, cornflakes, nuts, and chocolate chips. Bake 10 -12 minutes in a 325 degree preheated oven for chewy cookies, a bit longer for harder cookies. Makes about 15 dozen.

Tips: while one batch of cookies is baking, put remaining dough in the fridge. Also, for chewy cookies remove from oven when edges are brown even if the center still looks a tiny bit doughy(not sure if that is even a word!). They finish off baking when out of the oven. One more thing. Let cookies rest on pan for about 1 minute after removing from oven, transfer to wire racks to cool.

This is my "claim to fame" with my family. I make it for holidays and reunions. It is very easy & oh so fine!

2 9" pastry shells
3 cup chopped rhubarb ( can use frozen OR fresh)
1 egg slightly beaten
1.5 cups sugar
dash of salt
3 Tablespoons tapioca
1 cup sour cream
6 pats of butter
a small bit of milk

Ingredients


4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup finely crushed chocolate wafer cookies

1/3 cup chocolate cookie crumbs
1/3 cup confectioners' sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 long red vine licorice

Directions
1 Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
2 Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
3 Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
4 Refrigerate for at least two hours until firm.