Crock-Pot Lasagna

Tonight for dinner I decided to try a crock-pot lasagna, I mean geez, how hard could it be, right?

Here is what you will need:

Spaghetti Sauce (I made my own, but you can use 2 jars of your favorite kind)

 2 15oz. containers of Ricotta cheese

2 eggs

1tsp. dried basil

1/4-1/2 c. Parmesan cheese

In a bowl, mix these 4 ingredients well together.

And last, but not least the noodles. I thought this kind would be fun and easy to scoop out, but you can use regular lasagna noodles and break them to fit in the crock-pot.

 Start layering your items. First Spaghetti sauce, then noodles, then cheese mixture. You can repeat this up to 3 times. Put the lid on the crock and cook for 4 hours on low. Then sprinkle with Mozzarella cheese or any other cheese you would like.

 Serve with garlic bread and a salad!

Cranberry Salsa

Hope everyone had a great Thanksgiving!  I definitely ate too much, my pants don't fit today.  So what to do with those leftovers.  Cranberry Salsa is a go to at our house.  

1 bag fresh cranberries

1/2 cup sugar

1/2 red onion

1/2 jalapeno pepper

1 tsp. cumin

handful of fresh cilantro

Place everything in the food processor and mix until everything is chopped finely.  Refrigerate over night to let the flavors blend together.  Serve over softened cream cheese with wheat crackers.  Smear some on a roll with cream cheese and plop on some turkey.  Instant yummy sandwich.  Enjoy those leftovers!!!

Reverse Chocolate Chip Cookies

All I have to say is YUM!

2 1/4 cup of flour
2/3 cup cocoa powder
1 tsp. baking soda
1/2 tsp salt
1 cup butter softened
3/4 cup sugar
2/3 cup brown sugar (packed)
1 tsp. vanilla
2 eggs
1 10 oz. pkg. white chocolate chips


Preheat oven to 350 degrees
Mix sugar and butter together until creamy.  Add eggs and vanilla stir until mixed together.  Stir in all of the dry ingredients.  Then stir in chocolate chips.  
Place a spoonfuls of batter on the cookie sheet and bake for 9-10 minutes!


I love to eat them warm.  They only stay soft for a couple of days, so eat them quickly.  (we rarely have that problem!)

Chicken Rolls

These aren't the best looking, but I totally forgot how good they were. Hope you enjoy!

6 oz. cream cheese
1-2 cooked chicken breasts shredded
4-5 mushrooms, sautéed in butter
1/2 tsp. pepper
1 tbsp. lemon juice
2 tbsp. melted butter
1-2 cans crescent rolls


Mix everything together, except crescent rolls. Place the chicken mixture on the wide edge of the crescent roll, and roll it up. I like to use two crescents at a time so it will stay square, and then fold it up. Place rolled crescents on a cookie sheet. Bake at 375 degrees for 20 minutes or until golden brown. Enjoy. We like to eat ours with a salad or a veggie casserole of some sort.

Red Velvet Swirl Brownies

I just need to tell you how much I LOVE and am addicted to Pinterest! It has sooooo many good recipes that I don't know if I will ever have time to make them all. But, I did try one that was absolutely my FAVE!!

RED VELVET SWIRL BROWNIES

~ yields 16 squares using a 8" x 8" baking tray 

INGREDIENTS for brownie layer:

Unsalted Butter – 8 tbsp (1 stick) – melted

Sugar – 1 cup

Vanilla Extract – 2 tsp

Unsweetened Cocoa Powder – 1/2 cup

Pinch of salt

Red Food Coloring – 1 tbsp

Vinegar 1 tsp

Eggs – 2

All Purpose Flour – 3/4 cup

Cream Cheese Layer:

Cream Cheese – 8 ounces (softened)

Sugar – 1/4 cup

Egg – 1

Vanilla Extract – 1/2 tsp

DIRECTIONS for Brownie Layer: 
1. Preheat the oven to 350 degrees and grease a baking tray.

2. Mix together butter, sugar and vanilla

3.Then add vinegar, food coloring and eggs

4. Last, add all dry ingredients and pour the batter into greased baking tray.

Directions for cream cheese layer:

1. In a small bowl, mix together all ingredients

2. Pour over the brownie batter in the tray in stripes, or you can drop the cream cheese mix in by the tablespoonsful.

3. take a knife and swirl the brownie mix and cheese mix, being careful not to scrape the bottom of the pan.

4. place in 350 degree oven for 30-35 minutes. Cool completely (if you can, as you can see I didn't wait) and ENJOY!!

Yummy Popcorn

Not everybody knows this, but besides October being National Breast Cancer Awareness Month, it is also National POPCORN Month! I only know this because little "S" has a preschool teacher who LOVES popcorn! Her favorite popcorn treat is to take 2 kernels of popped popcorn and 1 M&M and pop them in your mouth and eat together. I must admit that it is REALLY good! 

I also found a recipe for some really yummy popcorn that has very quickly become my favorite!!

“L” Family Favorite Popcorn

10 cups popped popcorn

1 cup butter

¾ cup sugar

1 (3 ounce) package any fruit flavored gelatin (we like watermelon)

1 TBSP. corn syrup

3 TBSP. water

Preheat oven to 350 degrees. Grease (or use parchment paper) 2 jelly roll pans. Generously butter a heavy 2 quart saucepan.

Distribute popcorn evenly on pans. Place in oven to keep warm.

In saucepan, over medium heat, combine butter, sugar, gelatin, corn syrup, and water. Heat to 250 degrees or 265 degrees on a candy thermometer or until small amount of syrup dropped into cold water forms a rigid ball (or soft ball)

Pour mixture evenly over popcorn and stir to coat. Return popcorn to oven and bake 5 minutes, then stir and bake 5 minutes more.

 Turn popcorn onto a large piece of foil. Let rest until cool enough to handle and make balls, or cool completely and break into clusters. Keep dry!

White Hot Chocolate

All I knows this picture looks like plain milk, but it is really a little piece of heaven in a cup! I got this recipe from Paula Deen, it's soooo good. You won't regret trying it!

1 cup white chocolate chips
1 cup heavy cream
4 cup half-and-half
1 teaspoon vanilla extract

Directions
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.

Applesauce Chocolate Chip Cookies

Applesauce Chocolate Chip Cookies

1 cup butter or shortening

2 cups sugar

3 eggs

1 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice

2 tsp. baking soda in 2 cups applesauce

1 package semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a medium bowl, mix applesauce and soda together.

In another bowl mix together flour, salt and spices

Cream shortening and sugar together. Then add eggs and vanilla. Fold in applesauce/baking soda mixture. Next add flour/spice mixture, mix until well combined. Then mix-in chocolate chips.

Drop by tablespoonful on to parchment lined cookie sheet.

Bake for 8-10 minutes and remove from pan

Makes 4-5 dozen cookies

Fun Idea for Halloween Time

(pictured Applesauce Chocolate Chip Cookies)

Around here, we usually have a fun Halloween tradition to "BOO" another family. Well, this year someone beat us to it. And, they had found an easy way to print off your own, rather than take theirs and get copies of it. I know all to well, that if I probably have to go to a copy shop, it won't get done. So you can go here and get your own copy, as well as some ideas of what gift to give with your "BOO'S". 

Happy Haunting!

Croc-pot Meatballs

I got this recipe from my mother-in-law. All the boys men love this recipe. Maybe it's because it's meat and potatoes.

Julie's Meatballs

15-20 ready made meatballs (in the freezer section)
1/2 green peper diced
1/2 onion diced
1 can Tomato soup
1 can Chicken with Rice soup

The recipe says to sauté pepper and onion in butter, then simmer everything on the stovetop for 2-3 hours. Me, I like to throw everything in the croc-pot on low for 5-6 hours. You can decide what works best for you.
Then we serve it over mashed potatoes.
Simple and good. Hope you like it!

Enchilada Lasagna!

Ok, I have seen a few recipes for this and I smashed a few together to come up with one I like.

(I need a better camera, so these pictures will come out better. Sorry, it's really yummy still)

1-2 chicken breasts
small can of corn
can of black beans
1/2 onion
flour tortillas
red enchilada sauce
Monterey Jack cheese
Cheddar cheese

In a croc-pot put chicken, corn, 1/2 can of black beans (rinsed and drained) and the onion chopped up.  Cover with 1/4 of a can of enchilada sauce.  Let it cook on low for 4-6 hours, or until you can shred the chicken.
Lightly spray with cooking spray a deep dish pie pan.  Pour a small amount of sauce in the bottom and then lay down a flour tortilla.  On top of that add shredded chicken mix, shred cheddar and Jack cheeses over top and pour enchilada sauce on top.  Continue layering and adding the toppings.  Cook in a 350 degrees oven for 15 to 20 minutes to melt the cheese and get everything nice and warm.  Cut it like a pie and serve with guacamole, rice and corn chips.  It's sooo yummy!

Yummy Breakfast Idea!

I have been addicted pre-occupied with a new website that I have found, and you may have heard of it, it's called Pinterest. They have the most awesome ideas and that is where I have found the yummy recipe for these....

 Then I had some leftover peaches and decided to make a really good smoothie. Not to mention that it was WAAAAY less expensive than going to buy a smoothie some where. 

Orange Peach Smoothie

1 large peach, peeled and sliced

¼ cup frozen orange juice concentrate

2 TBSP. honey

2-2 ½ cups milk

6-10 ice cubes

Add all ingredients to blender and blend until smooth. 

Yummy Comfort Food

 As fall is getting here, I am more and more into the baking and cooking mood. I had a pumpkin bagel with pumpkin schmear, TOASTED {of course} today for breakfast and it got me into the fall season {which starts tomorrow people!}. I love warm things to eat in the fall and winter. SO...without delay....here is my yummy recipe for today!!

Homemade Mac and Cheese

¼ cup butter

¼ cup flour

1 cup chicken broth

3 cups milk (about, you may need more or less depending on how thick you like your sauce)

2-3 cups grated, sharp cheddar cheese

1 cup grated, Swiss or Gruyere cheese

½ tsp. ground mustard powder

¼ tsp. nutmeg

1 tsp. salt

½ tsp. white pepper

1 tsp. chives

½ tsp. tarragon

½ tsp. thyme

1 box elbow macaroni, cooked al dente

In a medium saucepan, melt butter and add flour. Add mustard and nutmeg and let cook for 3 minutes. Whisk in chicken broth and milk; whisk until smooth and thickened. Then add salt, pepper, chives, tarragon, and thyme, let cook for another 1-2 minutes. Then add cheeses, slowly. Make sure the sauce is NOT boiling when you add the cheese or it will lump up and not be good. Add in the cooked macaroni noodles and stir to coat. Then pour mixture into a buttered casserole dish or 9x13 pan. Cook at 375 degrees for 20-30 minutes.

*you can also add a breadcrumb topping to add a little extra flavor and crunch. I use about

 ¾ cup seasoned breadcrumbs, 3 TBSP. grated parmesan cheese and 3TBSP. olive oil. Stir together and sprinkle on top of mac and cheese.

Using Your Extra Fall Veggies

Is your garden winding down? Are you wondering what to do with all of your leftover veggies? Well, I was listening to Martha Stewart's radio show on Saturday morning, and the lady on there was talking about what she was going to do. She was going to make a Minestrone Soup and freeze it so that she had all of her fresh veggies in the winter! I thought this idea was BRILLIANT!!  So, I rushed home and made some! Here is what I put in mine...  

Minestrone Soup

1 large onion, minced

3 carrots, peeled and diced

 3 stalks of celery, diced

3 medium zucchini, diced

6-12 oz. green beans, diced in 1” pieces

6 small, or 3 large tomatoes, peeled and diced

2 baking potatoes, peeled and diced

6 cups beef or vegetable broth

1-1½ cups orzo pasta, or other small pasta (ABC pasta would be good for kiddos)

1 TBSP dried basil, and oregano or Italian seasoning

1 tsp. garlic powder

Salt and pepper to taste

In a large stock pot, add about 3 TBSP. olive oil, onion, carrot and celery. Cook for 10-15 minutes for the veggies to get tender. Add green beans and zucchini and cook for 10 minutes more.. Then add the potatoes, tomatoes, and broth. Let simmer until all vegetables are tender, then add the pasta, salt and pepper.  Cook until pasta is al dente.

*serve with a drizzle of olive oil and parmesan cheese

** you can also cool this and put in the freezer for up to 6 months for a fresh soup in the middle of winter!! 

Recipe Tuesday!

Vegetable Casserole

1 large baking potato

1 large sweet potato (or yam)

2 carrots. peeled

1 large red (or purple) onion

4 small zucchini

2 large tomatoes

1 cup grated Parmesan cheese

olive oil to coat veggies

salt and pepper

Cut potatoes, carrot and onion into the same size cubes and put into a medium sized bowl. Add some olive oil to coat the veggies and about a teaspoon of salt and half teaspoon of pepper. Toss to coat and place in a greased 9x13 pan. 

Cut zucchini length-wise in half and layer on top of potato mixture. Then slice tomatoes and layer on top of zucchini. Add some more salt and pepper over the top of the tomatoes. Sprinkle Parmesan cheese over the top of the tomatoes, and drizzle with olive oil. Bake in preheated oven at 400 degrees for 25-30 minutes.

**This is really good with some marinated grilled chicken, or it can be used as a light meal served with some garlic bread or bread sticks!

Chicken Pot Pie

I know it's been really hot lately and who wants to turn on the stove?  I have been craving some comfort food lately and I'm excited that I have this on the menu for Sunday.  It's a great dish to have in the Fall and Winter months. I don't have a picture of it yet, but promise to post one soon.

1 cup cubed cooked chicken
1/2 cup cooked potatoes
1/2 cup frozen or canned corn
1/2 cup sliced cooked carrots
1/2 cup frozen green peas
1/2 cup chopped cooked onions (I put the potatoes, carrots and onions in a pot and boil them all together)
4 Tbs. butter
1/4 cup flour
4 chicken bouillon cubes
1/4 tsp. pepper
2 cups milk
store bought refrigerated pie crust

In large sauce pan melt butter; stir in pepper and bouillon cubes until dissolved.  Add flour to make a paste.  Gradually add milk; cook and whisk until mixture thickens.  Place pie crust in a pie pan.  Add chicken and veggies, then pour sauce over top.  Place the extra pie crust on top.  Secure the edges and make a few slits on the top.  Bake at 375 for 35-40 minutes, or until golden brown.
Let it sit for a few minutes to cool and it helps the sauce thicken up.
Enjoy!

Hash brown Quiche

So... I got this recipe from Mrs. Paula Deen.  I hardly ever watch TV during the day, but for some reason I was watching her show a few months back and she made this.  And OH MY!!!  It is delicious!  I usually make it for dinner, because it takes a while to cook it all.  Totally worth it though! (check out her link, she has a better picture of it!)

3 cups frozen Hash Browns thawed and drained
4 Tbs. butter melted
3 large eggs beaten
1 cup half and half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded cheddar cheese
Salt and Pepper to taste

Preheat oven to 450 degrees.
Gently press the drained hash browns between paper towels to dry them.  In a 9 inch pie plate toss the hash browns with the melted butter into the plate.  Press them into the bottom and up the sides to form a crust.  Bake for 20 - 25 minutes, or until golden brown and starting to crisp.
Meanwhile, in large mixing bowl, combine the remaining ingredients.  When the crust is ready, pour egg mixture over it and return it to the oven.  Lower the temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed up.

I serve it with toast and bacon.  Really healthy I know, but it is so good.  Let me know what you think!

Disappearing Marshmallow Bars

I remember my mom making these when I was very little and watching the marshmallows puff up in the oven.  Weird thing to remember, but they are so good.

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butterscotch pieces
1/2 cup butter
2/3 cup brown sugar
1 tsp. vanilla
2 eggs
1 cup chocolate chips (I prefer semi sweet in this recipe)
2 1/2 cups mini marshmallows


Put flour, baking powder and salt into a bowl and set aside.
Heat in a sauce pan until melted; butterscotch pieces and butter. Remove from heat.
Add brown sugar, vanilla and eggs to butter mixture.  Beat well.  Add flour mixture slowly.  Then add chocolate chips and marshmallows.  Spread into a greased jelly roll pan.  Bake in a pre heated 350 degree oven for 15-18 minutes.
(I put mine in a 13x9 inch pan.  It just makes them a little gooey-er.  You will have to bake them for a couple more minutes too.)
They are so yummy I could seriously eat the whole pan!

Sesame Chicken Noodles

8 oz. spaghetti noodles

3 green onions

1 carrot

1 chicken breast

handful sugar snap peas

1 Tbs. cooking oil

1/3 cup chicken broth

2 Tbs. soy sauce

1/2 tsp. sesame oil

Cook noodles in boiling water until tender. Drain and rinse with cold water. Drain well and set aside.

In small bowl combine broth, soy sauce and sesame oil. Set aside.

Peel and cut carrot into thin matchsticks. Dice green onions. Rinse and dice peas.

Cut chicken into small pieces. Heat cooking oil in frying pan and then add chicken. Cook until chicken is no longer pink in the middle. Remove from pan.

Add vegetables to pan and stir fry until tender and crisp.

Add chicken to vegetables. Add noodles and sauce. Stir until heated thoroughly and sauce is soaked up into the noodles.

Enjoy!!!

Mexican Chocolate Pie...

Who doesn't love a little chocolate?  This pie is sure to not disappoint!  It is oober chocolate-y with a hint of cinnamon and red pepper (hence the name).  It has slowly become one of my fave desserts, and it just so happens it's figure friendly, too.

Mexican Chocolate Cream Pie

(Cooking Light Magazine)

For the crust:

1 1/2 c. graham cracker crumbs (about 10 cookies)

2 Tbsp. sugar

1 tsp. ground cinnamon

1/8 tsp. salt

2 Tbsp. egg whites

2 Tbsp. butter, melted

cooking spray

For the filling:

1/2 c. sugar

2 Tbsp. cornstarch

1 Tbsp. unsweetened cocoa

1/8 tsp. salt

1/8 tsp. ground red pepper

1 egg

1 egg yolk

1 3/4 c. 2% milk

2 oz. dark chocolate, chopped

1 1/2 c. whipped topping

Preheat oven to 375 degrees.  Reserve 1 Tbsp. cookie crumbs for topping.  Combine remaining crumbs and ingredients for crust and press mixture into 9'" pie plate.  Cook for 9 minutes.  Cool on wire rack.

For filling combine sugar and next 7 ingredients.  Stir well with whisk.  Place milk in sauce pan and heat to 180 degrees.  gradually add milk to egg mixture and return to saucepan. Cook until thick.  Remove from heat and add chocolate  Cool chocolate mixture for 10 minutes.  Add to graham cracker shell.  Chill for 3 hour then top with whipped topping and sprinkle with reserved cookie crumbs.