Slow Cooker Lasagna

This is out of the Kraft Food & Family magazine. This recipe is basically the Simply Lasagna recipe made in a slowcooker. (If you, like me, needed Simply Lasagna to be just a little bit simpler...) This would have been great when I was working to refrigerate the night before and throw in the crockpot in the morning. The noodles were a little soggier than the oven version.

What You Need!

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese (I always use cottage cheese, I like it better:)

1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagna noodles, uncooked

Make It!

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Mini Tostadas

This isn't a recipe, just another idea for leftover pulled pork. Or chicken. Or whatever. After we have a roast, we have some kind of variation of leftovers for the next couple of nights. Usually I do pulled pork sandwiches, but I had a load of corn tortillas and not buns this time. I just broiled my tortillas straight on the oven rack to crisp them up, but they would be great fried or even with those ready-made crispy tostada shells you can buy in the tortilla aisle. This recipe of Shelli's for ribs makes a good pulled pork if you aren't doing it with leftovers. But this would be EVEN easier!

Sweet and Sour Chicken

Okay, so I have never tried this whole 'posting' stuff but hopefully it turned out okay. Also, the picture isn't the greatest, but you get the idea. This recipe is delicious!

4 Boneless, skinless chicken breast

1 T oil

1 carrot sliced

1 clove garlic, minced

1 cup sugar

4 T corn starch

1 1/3 cup water

3 T oil

2/3 cup vinegar

4 T soy sauce

1 onion, minced (I never use this much though)

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 small pineapple chunks

Cut chicken in 1 inch cubes. Saute in 1 T oil with carrot and garlic until chicken is no longer pink. Remove from heat and allow to cool. Combine sugar and cornstarch in saucepan. Stir in water. Add 3 T oil, vinegar, and soy sauce. Cook and stir until thick and clear. Remove from heat. Stir together chicken, sauce, veges, and pineapple. Serve with hot rice.

Efrain's Salsa

I got this receipe from Krista and it is super good!

1 medium onion

2-3 colves garlic

1 bunch cilantro

2-3 jalapenos

salt to taste

half a fresh lime-juice squeezed in

2-3 tsp sugar

5-7 lbs Hunts stewed tomoatoes (I usually use 3-5 28oz cans)

1 tsp Taco seasoning

Chop onion and garlic. Chop cilantro. Chop jalapenos (I take out the seeds so it is not too hot) Set aside.

Blend tomoatoes in blender. Add these ingredients together-stir. Do not but in blender.

Add sugar, lime juice, salt and taco seasonings.

Put in fridge over night.

Bran Muffins

6 cups bran cereal (or one box of cereal)

2 cups boiling water

Let stand for 20 minutes

1 cup shortening

2 1/2 cups sugar

4 eggs

Cream together and add to bran. Mix in 1 quart buttermilk

5 cups flour

1 tsp salt

5 tsp baking soda

Mix into buttermilk mixture

Bake at 375 degrees for around 17 minutes. Dough can be kept in refrigerator for up to 6 weeks.

I have never made these but Keaton loves them.

Krista's Chocolate Chip Cookies

This is my favorite Chocolate Chip Cookie recipe and the one I always use.

2 cups brown sugar

1 1/2 cup white sugar

2 sticks margarine

1 cup shortening

3 eggs

2 tsp vanilla

1 1/2 tsp salt

1 1/2 tsp baking soda

5-6 cups flour

1 pkg chocolate chips

Soften margarine. Mix all ingredients (except chocolate chips) in a large bowl and beat. Add chocolate chips. Roll into walnut size balls and bake at 350 degrees for 9-10 minutes. This recipe makes over 100 cookies. The cookies freeze great!

Oatmeal and Jam Bars

A Grandma Tate classic that you have all been asking for:

2 cups oatmeal

2 cups flour

1 tsp salt

1 tsp baking soda

1 cup brown sugar

1 cup oil

1 egg

1 tsp vanilla

Jam (flavor of your choice)

Combine sugar, oil, egg and vanilla. Then add oatmeal, flour, salt and soda. Mix well. Divide into 2 parts. Cover bottom of 9X13 inch pan with half of the mixture. Press flat. Spread jam over mixture. Crumble remaining dough on top. Bake at 350 degrees until brown. Cool 15 minutes then cut into squares.

My experience has been that the bars are more set if you let them cool for a while. I find if I make the bars in the morning for something in the evening they are set up perfectly.

Potato Wedges

Wash potaoes.

Cut potatoes into wedges.

Toss with oil, butter, salt, pepper,and whatever else you like: galric, balsamic, spices etc.

Roast for 15 minutes.

Shake around. Stir.

Roast for another 20 minutes. Check them, keep cooking them.

When cooked to your liking remove from oven.

Sprinkle with herbs.

Serve immediately.

We have made these a number of times at our house. They are a great addition to any BBQ!

S'mores

1 12oz Box of Golden Grahams

6 cups of mini marshmallows

1 1/2 cups of chocolate chips

1/4 cup of corn syrup

1 tsp of vanilla

5 tbsp of butter

Melt butter, corn syrup, 5 cups of marshmallows and chocolate chips in microwave (usually 1 1/2 to 2 min), once melted add vanilla. Mix well. In another bowl mix the remaining cup of marshmallows with the Golden Grahams then add the marshmallow/chocolate chip mixture to the Golden Grahams. Mix well. Pour into a greased pan. Let set before serving. Cut into squares and enjoy!