Crock-Pot Lasagna
Ingredients
1 lb. ground beef
1/2 lb sausage
29 oz can tomato sauce
8 oz pkg. lasagna noodles, uncooked
8oz shredded mozzarella cheese
21 oz ricotta cheese
2 eggs
2 TBS Oregano
1 TBS Basil
4 TBS Garlic
1/2 onion, chopped
1 tsp black pepper
1 tsp celery salt
1 tsp rosemary
(If desired 1/2 cup pureed mixed veggies)
Directions
1. Spray the inside of the crock-pot with cooking spray
2. Brown the ground beef, garlic and onion
3. Stir the tomato sauce, basil, black pepper, oregano, celery salt, rosemary, and pureed veggies in with the ground beef
4. Spread 1/4 of the meat sauce on the bottom of the crock-pot
5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)
6. Combine the cheeses and eggs in a bowl. Spoon 1/3 of the cheeses over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9.
Cover and cook on low for 4hrs
10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes
* Variations *
1. Add 1/2 cup grated Parmesan cheese to the cheese mixture.
2. Replace Ricotta with cottage cheese.
3. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving
Rhubarb and Strawberry Pie
Ingredients
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh or frozen rhubarb, chopped
- 2 pints fresh or frozen strawberries (chop if big strawberries)
- 2 9 inch pie crust
- 1 egg yolk
- 2 tablespoons white sugar
- 1/2 large fresh lemon or one whole small lemon
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar, flour and squeeze lemon. Let stand for 30 minutes.
- Pour filling into pie crust. Cover with top crust.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool and serve.
Peanut Butter Oatmeal Cookies
Ingredients
* 1 cup shortening
* 1/2 cup butter
* 3/4 cup chunky peanut butter
* 3/4 cup peanut butter
* 2 cups packed brown sugar
* 3 eggs ( I use duck eggs, since we have a duck)
* 2 teaspoons vanilla extract
* 3 cups quick cooking oats
* 2 cups whole wheat flour (or unbleached flour, both are yummy)
* 2 teaspoons baking soda
* 1 teaspoon salt
Directions
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a mixing bowl, cream the shortening and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.
3. Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well.
4. Drop by the rounded teaspoonfuls onto greased baking sheet. Flatten with fork. Bake for 12 minutes or until done.
Turkey Pot Pie
Ingredients
· 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- pepper to taste
- 2 cubes chicken bouillon
- 2 cups water (or 2 cups broth, no chicken bouillon
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- 2 tablespoons wheat flour
- 1/2 cup milk
- 1 egg (beat)
- 1 (10.75 ounce) can condensed cream of mushroom soup
Directions
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, carrots, parsley, oregano, and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk and egg, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Chocolate Zucchini Chocolate Chip Muffins
The cooler weather puts me in the mood for baking. Warm baked goods fresh out of the open just seem to taste better when it is cold outside.
Ingredients
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar (I use 1/4 white sugar and 1/2 cup brown sugar)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 egg, lightly beaten (I used duck eggs because we have a female duck)
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/4 cup miniature chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, ground cloves, nutmeg. Stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Fold in zucchini, chocolate chips and walnuts.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Remove from pan and let cool on a wire rack.
Enjoy!!
Store loosely covered if there are any left.
I hope to start added recipes that I have tried and enjoyed so that I can share with our friends and family.
