I hope your week is going well. Around this house, we're gearing-up for our youngest son's high school graduation (and the visiting family members). It's an exciting yet sentimental time for all of us. I was digging through boxes of old photos this weekend for "Senior Sunday" at church. It's a time when the congregation recognizes its graduating seniors; there's a slide show in the foyer and tables with their photos and accomplishments. Our Ben is "the baby" of the family and his momentous occasions are always a jolt for me. I don't know why, but expectations are that the first-born and middle will start school, get their driver's license, date, attend college.....but, not the youngest. In my mind he will remain in a perpetual state of youth, I guess! I always get a wake-up call, though, when I realize that he works summers as IT support for a school district, knows his way around technical equipment at the radio station, created a mobile app and runs a small business. Why then, do I always picture him, in my mind, as a 4-year-old dressed in cowboy boots and a Batman cape.....running through the back yard at full speed, as he feeds the neighbor's dog the PBJ I just gave him for lunch! I know why!......It's because he's my "baby"! Sorry, Ben, you can't reverse birth order. Justin is the "responsible one"; Blake is the "diplomat" and you will forever be "the boy of summer". Love you.
Here's a different recipe for lasagna. Hope you like it!
No Noodle Lasagna
1 1/2 lb. ground beef
1/2 C chopped onion
1 can (6 oz.) tomato paste
1 TBSP parsley
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
dash of garlic salt
1 egg
1 1/2 C small cottage cheese
1/4 C Parmesan
2 tubes of crescent rolls
1/2 lb. mozzarella
1 TBSP milk
1 TBSP sesame seeds
Cook meat and onions; add seasonings and tomato paste. In bowl, combine egg, cottage cheese and Parmesan. Roll out 2 crescent roll packages to 15x10 each. Put 1/2 meat mixture and 1/2 cheese mixture in the bottom of a greased casserole dish. Top with one of the crescent crusts. Repeat. Top with second crescent crust. Brush with milk and sprinkle with sesame seeds. Bake uncovered at 350 degrees for 25-30 minutes. Makes 6 servings.
Swaps:
Flour Me With Love
Blessed with Grace
Balancing Beauty and Bedlam
33 Shades of Green
All the Small Stuff
My Sweet and Savory
The one thing we are never warned about is the pull of the heart when our baby boys grow up! Both of my sons are in their 30's but they will forever be my babies :) I have saved the recipe to try out. I am always looking for new tasty meals to try! Thanks so much for linking this up at You're Gonna Love It Tuesday's!
ReplyDeleteYour lasagna looks yummy!
ReplyDeleteCongratulations to Ben! Amazing isn't it how quickly they become adults, but still our babies. Marcia, you have every right to be proud of The things that he has accomplished already at his young age. Congratulations also to you and you husband for the young gentleman you have raised. Sarah up in OK
ReplyDeleteHi Marcia,
ReplyDeleteOh YUM! Sounds like a layered pizza of sorts. We love lasagna and I think we might like this one very much. Thanks for sharing the recipe and your heart-felt mini tribute to "the boy of summer". Our youngest flew the coop last spring and I can not believe she has been gone for more than a year already. Congratulations as you turn this chapter in the life of your family. You have a lovely blog. I found you next to me on Janelle's linky over at Comfy in the Kitchen. You can find me at http://christianeveryday.com. Blessings to you!
My first time stopping by! Great idea using the crescent rolls. Sound scrumptious and perfect for all your family coming to visit. Super creative!
ReplyDeleteThanks for all of the nice comments. I love to hear from others who have children and/or have made it through major life changes. Appreciate all the blog-love and support :)
ReplyDeleteThe No Noodle Lasagna sounds good, I'll definitely have to try it out.
ReplyDeleteThanks for stopping by The Cozy Old Farmhouse and taking the time to comment!
Oh, Marcia! I know your son's graduation is a bitter-sweet occasion for you. My "kids" are now 28 and 25, but, in my heart, they are STILL my babies. No matter how old they - or we - get, they will ALWAYS be our children, right?
ReplyDeleteThanks for linking to Time Travel Thursday again.
Blessings,
Liz @ The Brambleberry Cottage
This recipe sounds scrumptious! Thanks so much for sharing at Mix it up Monday :)
ReplyDeleteCongratulations on graduating too!