Cream Cheese & Swiss Spinach Lasagna

  This is by FAR, the BEST Lasagna recipe I have ever made!!!! In fact, it is soooo good, that my Step Momma, Drea replaced her 25 year old family recipe with this one. 

You all, it is THAT GOOD!

  Now, if this sounds familiar, you are correct. This has been blogged before and comes from the 4 little Fergusons archives. I didn’t share the actual recipe back then, just linked it to Tasty Kitchen.   

THE Lasagna

This recipe deserves to be WRITTEN OUT on this blog, so here we go, round 2! My original recipe source was a Taste of Home magazine, but I changed scribbled and scratched the recipe up with my changes, which is always fun!

So, without further adieu, I give you…..

Cream Cheese & Swiss Spinach Lasagna

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Cream Cheese & Swiss spinach lasagna


  • 1 pound Lean Ground Beef
  • 1 pound Ground Sausage
  • 1 pound Ground Turkey
  • 1 whole Medium Onion, Finely Chopped
  • 3 whole Garlic Cloves, Minced
  • 2 cans Tomato Sauce (15 Ounce Cans)
  • 1 can (8 Oz. Can) Tomato Sauce
  • 1 can (14 1 /2 Oz Can) Italian Diced Tomatoes, Undrained
  • 1 can (6 Oz. Can) Tomato Paste
  • 1 can Mushroom Pieces, Drained (6.5 Oz Can)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 12 whole No-cook Lasagna Noodles
  • 12 ounces, weight Cream Cheese, Softened
  • 2 cups Shredded Mozzarella Cheese, Divided (Get Ball Of Mozzarella, & Shred It Yourself, Makes All The Difference!)
  • 2 cups Shredded Parmesan Cheese
  • 2 cups Shredded Swiss Cheese
  • 1 bag Fresh Spinach Leaves, 6 Ounce Bag

Preparation Instructions

In a large skillet, brown beef, sausage and turkey with onion and garlic until meat is no longer pink. Drain grease. Stir in the tomato sauce, tomatoes, tomato paste, drained mushrooms, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Spread 2 cups of the meat sauce in a greased oversized rectangle pan, like maybe a 12×15 extra deep pyrex. (I used my big Pampered Chef rectangle baker, and still almost overflowed it!)

  Top with 3 to 4 noodles, breaking as necessary to cover the area. Drop a third of the cream cheese over top and carefully spread to cover noodle layer. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss. Spoon a third of the remaining sauce over the top. Layer 1 bag of spinach on top of the sauce. Repeat layers of noodles, cream cheese, cheeses and sauce, twice more. Make sure to save some mozzarella out for the top of your lasagna.

Place dish on a baking sheet. Cover the dish with a sheet of foil and bake at 350 F for 45 minutes. Uncover and sprinkle with reserved mozzarella cheese. Bake uncovered for 10-15 minutes longer, or until bubbly. Let stand for 15 minutes before cutting.

ENJOY!!!!!!  This is seriously THE BEST Lasagna you will ever make!

  Dale hates Italian, lasagna in particular, and he went NUTS over this!!!

Go back to that original post and grab the Cheesy Bread recipe. You will want it to go with this Lasagna!



Cream Cheese Stuffed Cinnamon Biscuits

 Hi guys! Tonya here, home from a 22 hour loooooooong road trip home from Florida. It’s late, there are tons of items for me to check off on my “Welcome Home, Here Is Your To Do List” list, and I have a ton of pictures to go through to see what I want to share sometime.  But, alas, tonight is not the night.  I will work on it in the days to come and see if we can get it done! Hope you all had a lovely Easter with your family as you celebrated the Resurrection of our Lord and Savior!  He is risen!!!  Happy Monday, T

Here is a post from drafts I was going to share soon anyhow:

  I didn’t google it to find out, but I am pretty sure I just invented this recipe.  Not “invented” like it’s never been done, but invented like “I want Monkey Bread, but I don’t have time or ingredients to do so”…….then it hit me, TA DA! 

I can totally make something up that is just as good!  Honey, let me tell you, I may NEVER go back to Monkey Bread again.  Here is the deal, the goo to bread ratio on this baby is WAAAY better than the thick Monkey Bread.


Cream Cheese Stuffed Cinnamon Biscuits

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Cream Cheese Stuffed Cinnamon Biscuits with txt


  • 1 can (16 Oz) 8 Count Biscuits, Buttermilk Or Whole Wheat
  • ⅓ cups Each Brown And White Sugar
  • 1 T Cinnamon
  • 8 ounces, weight Cream Cheese, Cut Into 16 Cubes
  • ½ cups Butter, Melted

Preparation Instructions

Mix together brown and white sugar and cinnamon, set aside.
Split 8 biscuits in half to make 16 circles. You should be able to just peel it apart with your fingers.
Cube cream cheese and place 1 square in the center of every biscuit round, wrap dough around and seal.
Roll into cinnamon sugar mixture, pressing sugar on to dough firmly.
Place seam side down in a pie plate until all 16 fit nicely. Pour the rest of the sugar over the top, then drizzle melted butter over all.
Bake at 375* for 20-30 minutes, or until bread is done.
Let sit until butter absorbs into bread a bit, but still serve warm.


Go, make this, you can thank me later….


Cream Cheese Stuffed Cinnamon Biscuits txt

Keeping Lunch Fun: Mom Edition

   We talked yesterday about ways to keep lunch fun for your kids.  Today can be about keeping lunch fun for Mommy.   🙂

I rotate lunch choices, sometimes eating what the kids eat with them, sometimes picking something else and waiting to eat until the house is quiet and they are all resting.

  For a couple of weeks I will be on a salad kick. So I’ll stock 3 kinds of lettuce, shredded carrots, and have cucumber, red pepper, and tomatoes diced and ready to go in the fridge. While Dale is home on the weekend and grilling anyhow, I have him grill me a couple of chicken breasts or a steak to go on my salads all week. 


  The next rotation might be sandwiches with the kids, I get fun kinds of mayo like the A1 sauce version, yum!  I also like to buy unique kinds of cheese like Smoked Cheddar, Muenster or Provolone, to keep it interesting.  

sandwich spreads

  Sometimes I like to do Oven Nachos in my toaster oven: a layer of chips, cheese, taco sauce drizzles, shredded taco chicken, cilantro and lime juice with a dollop of sour cream and some tomatoes on top after it comes out of the oven.  

  Within these rotations, I am also eating supper leftovers with the kids some days.  Sometimes we just don’t have enough leftover for all of us to eat the same thing.  

  So, the other day, I found a new lunch to add to my rotation….  

  Oh man, I loooved these when I was preggo with Paxton. I had forgotten all about them, until the other day when a friend posted a pic of her Super Bowl Snacks.

  Move over Pigs In A Blanket, because here comes Pickles in a Blanket! The lunch of choice for pregnant (and not-so-pregnant!) women everywhere.  


 Pickles In A Blanket

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  • 4 slices Oscar Meyer Cutting Board Ham (These Are Sliced Thicker Than Lunch Meat)
  • 4 Tablespoons Whipped Cream Cheese
  • 4 whole Baby Kosher Dill Pickles

Spread slices of ham with 1 tablespoon of whipped cream cheese. (like what you put on bagels) Add a whole pickle and roll.

Easy, right? Enjoy this lunch when everyone is laying down for nap time.  Tastes great with a good book.  🙂

 I’ll share a few more simple lunch favorites of mine in the days to come!  

Happy Lunch Making!

Another recipe coming your way tomorrow….


Blog reader, Rachel, posted a great dip on my Facebook page when she saw this photo.  It is found here and looks AMAZING! It’s the dip version of the above pickle and ham deliciousness.

Double Sensation Pumpkin Pie

  I decided to post this recipe today, instead of next week, because I wanted you to have PLENTY of time to shop for it’s ingredients.  This is THE pie I grew up with at Thanksgiving.  And you know me and anything involving cream cheese, this pie is a match made in Creamy Heaven!  🙂

Double Sensation Pumpkin Pie

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Double Sensation Pumpkin Pie (1)


  • 4 ounces, weight Softened Cream Cheese
  • 1 Tablespoon Milk
  • 1 Tablespoon Sugar
  • 1-½ cup Thawed Cool Whip
  • 1 whole Ready Made Graham Cracker Crust
  • 1 cup Milk
  • 2 packages (4 Serving Size) Vanilla Instant Pudding
  • 16 ounces, weight Can Pumpkin
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Cloves

Mix cream cheese, 1 T. milk and sugar in a large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of graham crust.
Pour 1 cup milk into bowl, add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick.
Stir in pumpkin and spices and spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping.


~TDouble Sensation Pumpkin Pie (6)

7 Layer Salad Dip

This recipe was a hit at Avery’s birthday party Snack Supper last month.  Bacon flavor dominates this dip, so no doing store-bought bacon pieces, you need the real deal.  The whole peas inside the cream cheese, add a great flavor pop and crunch!

7 Layer Salad Dip

adapted from a Pampered Chef recipe


  • 6 strips Bacon, Cooked And Chopped (do The Real Deal, No Bacon Bits!)
  • 4 ounces, weight Colby Jack Cheese
  • 3 whole Plum Tomatoes, Cubed
  • 4 whole Green Onions, Sliced
  • 16 ounces, weight Cream Cheese, Softened
  • ¼ cups Mayonnaise
  • 2 cloves Garlic, Pressed
  • ¾ teaspoons Coarse Black Pepper
  • 1-½ cup Frozen Peas, Thawed
  • ¼ teaspoons Salt
  • 1 Loaf Of Whole Wheat Bread
  • Olive Oil
  • Garlic Powder

Preparation Instructions

Cook and chop bacon, set aside 3 Tablespoons. Cut up veggies, set aside.
Soften cream cheese, then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.
Line a medium bowl with saran wrap. Place 3 T. of bacon pieces in the bottom. Spread with 1/3 the cream cheese mixture, 1/2 the tomatoes and 1/2 the bacon. Repeat layers, ending with cream cheese. Press down and refrigerate until serving time.
Cut whole wheat french bread loaf into 1/4 inch slices, brush with olive oil and season with garlic powder. Bake at 350* for 8 minutes or until toasted.
Invert bowl, remove saran and place toasted bread around your amazing dip!  Serve as a spread.




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