Lisa Fisher juggles many roles. A medical billing specialist who works at two jobs, she also teaches an adult education class in Lewiston. Then, when she’s not working, she’s an assistant coach for son Jason’s sports teams, including baseball, basketball and soccer.

With a schedule like that, no one would blame her if she relied on takeout or delivered meals. But she says, “We don’t eat out very much. My secret is being able to take leftovers and make them taste like it’s something new. I never want to let them know they are leftovers. If they don’t know, then I’ve done it right.”

Lisa admits that her time makes it difficult to cook the things she loves most – desserts. However, her baked goods are eagerly anticipated each year around the holidays.

“Every year, I make the time to bake all kinds of cookies. I have friends and family in Phoenix, South Carolina and even Canada who look forward to my peanut-butter cup cookies. I hear that there’s a mad rush to the mailbox for the first taste.”

Ideas for recipes come from various sources. “My Betty Crocker cookbook is something I’ve had for a while and I still use.” Getting feedback from her family about her cooking is also a good source of information. “They tell me what works and what doesn’t. If they like something, then I know it’s a keeper.”

Lisa is a resident of Leeds, where she lives with her husband, George Fisher Jr. The couple recently celebrated their 24th wedding anniversary. Their son, Jason, 11, is an avid sports participant. When not working or coaching, Lisa also is a volunteer in the Leeds Central School district.

Lisa’s lasagne
Ingredients:
1 package lasagna noodles

1 pound ground beef

1 32-ounce jar of spaghetti sauce

1 medium onion, finely chopped

1 16-ounce container of cottage cheese, small curd

1 16-ounce container of ricotta cheese
1 16-ounce package shredded mozzarella cheese
Method:

Preheat oven to 350 degrees. Cook noodles according to the package, but do not overcook. While noodles are cooking, brown ground beef with chopped onions until onions are tender and beef is completely cooked. Drain beef mixture and mix with the spaghetti sauce. Set aside until noodles are cooked.

Carefully rinse noodles several times with cold water, so that the noodles remain whole. Drain thoroughly before using. Put a thin layer of sauce on the bottom of a 13-by-11-inch baking pan. Cover sauce with three whole noodles, which should fill the whole pan.

Evenly spread half the cottage cheese on the noodles. Put a few spoonfuls of sauce and spread over the cheese. Cover with three more noodles. Evenly spread half the ricotta cheese on the noodles and put a few more spoonfuls of sauce on top of that. Continue to layer the noodles, cheese and sauce until you’ve used all the cottage cheese and ricotta, saving 1 cup of sauce for the top. Spread three to four whole noodles over the top. Spread the remaining sauce on top and sprinkle with the mozzarella cheese. Loosely cover the pan with tin foil, so that the foil is not touching the cheese.

Bake for 1 hour. Remove the foil for the last 15 minutes. Let stand for approximately 15 to 20 minutes before serving. Feeds 6 to 8.

Lisa’s note:

This can be made ahead of time and frozen. Thoroughly thaw before heating in the oven.

Lisa’s Christmas peanut butter squares
Ingredients:
2 sticks of margarine, melted

1 1/3 cups of graham cracker crumbs

1 cup of chunky peanut butter

2½ cups confectioners’ sugar
2 11-ounce packages milk chocolate bits
Method:

Microwave one package of milk chocolate bits in a large glass measuring cup or microwaveable dish that is easy to pour with. Microwave on high for approximately one minute. Stir the bits. If bits aren’t completely melted, microwave for another 30 seconds. (All microwaves differ.)

When completely melted, quickly spread on a large cookie sheet lined with wax paper. Chill in the refrigerator while you do the next step. Combine graham crumbs with melted margarine in a large bowl. Stir in peanut butter. Add sugar and stir until well blended. Evenly spread peanut butter mixture on top of layer of chocolate and return to the refrigerator. Melt the last package of bits in the microwave, using the same dish as before.

When completely melted, spread over the peanut butter mixture. Return to the refrigerator for five minutes. Using a sharp knife, cut strips vertically and horizontally to create squares the size you would like. Return to the refrigerator until hardened. Squares should break apart where the cuts have been made.

Lisa’s note:

This recipe is very quick to make, but you can’t let the individual layers harden too much before adding the next layer or they won’t stay together.

Apple butterscotch crisp
Ingredients:
1 cup brown sugar

1 cup flour

½ teaspoon salt

½ teaspoon cinnamon

½ cup butter or margarine, cold
6 to 8 medium to large apples, peeled, cored and quartered
Method:

Arrange apples, core side down, in a greased 9-by-9-inch baking pan. In a separate bowl, mix sugar, flour, salt and cinnamon. Using two knives cutting in opposite directions, work in the butter (or margarine) until crumbly. Sprinkle over and around the apples. Bake 15 to 20 minutes at 375 degrees or until crumb mixture is golden and apples are soft. Serve warm with whipped cream, vanilla ice cream or plain.

Lisa’s note:

McIntosh apples or Cortlands are good in this. Granny Smith apples would work also.