Saturday, October 30, 2010

Crockpot Lasagna

This was a really easy tasty meal!  I put it in the fridge overnight(because I forgot to turn the crockpot on but we'll pretend it was planned).  It only took about 3 hours on low to warm up and be done since I'd let it sit overnight:o)  I did not take a picture because I got lazy and instead of layering I threw everything together and layered with noodles so it doesn't *look* as lovely as it really should have.  

Tee sent this through the recipe challenge group.

Slow-Cooker Lasagna

Prep Time:
15 min
Total Time:
6 hr 15 min
8 servings
What You Need!
1 lb. ground beef
1 jar  (26 oz.) spaghetti sauce
1 cup water
1 container  (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup  KRAFT 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.
* Made with quality cheeses crafted in the USA.
Kraft Kitchens Tips
Healthy Living
Save 4g fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Cheese.
For best results, do not cook on the HIGH heat setting.
Make Ahead
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

Thursday, October 28, 2010

Granola Cookies

These were good but way too salty.  I'd make them again and use half the salt.  The recipe comes from here.

1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
1-1/2 cups granola
1 cup raisins or other dried fruits such as cranberries, blueberries, chopped dates
Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Saturday, October 23, 2010

BBQ Beef Casserole

This recipe was sent in by Tee on Recipe Challenge in November of '09.  I really wasn't sure about it with the bbq sauce but it turned out really good! 

Barbeque Beef Casserole

2 pounds ground beef
1 large onion, diced
1 green bell pepper, seeded and diced
1 (10 ounce) can whole kernel corn, drained
1/2 cup barbeque sauce
1 (14.5 ounce) can diced tomatoes, drained

Cornbread for on top:
2 cups flour
1 1/2 cup cornmeal
1/2 cup sugar
3 Tbsp baking powder
3/4 tsp salt
6  Tbsp veg. oil
3 egg
1 cup milk

Preheat the oven to 400 degrees F (200 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook until evenly browned. Add the onion, bell pepper, corn and tomatoes. Cook and stir until vegetables are tender. Drain excess grease, and stir in the barbeque sauce. Spread the beef mixture in an even layer in a 9x13 inch baking dish.
Mix the cornbread batter. Spread the batter over the top of the beef mixture.
Bake for 20 to 25 minutes in the preheated oven, until the top is golden brown, and a knife inserted into the center of the cornbread layer comes out clean

Jiffy Cornbread Box Mix Clone

This is the recipe I use when a recipe calls for a box of Jiffy brand cornbread mix.  It works out great:o)

2/3 cup flour
1/2 cup cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp veg. oil
1 egg
1/3 cup milk
Bake at 400 for 15-20 minutes

Monday, October 18, 2010

Whole Wheat Peanut Butter Cookies

  • This came from Allrecipes.  The kids loved them!  To me they tasted good at first but then the whole wheat flour was more "grainy" than I'm used to for pb cookies.  Probably a good thing that I didn't love them so I wouldn't eat them and the kids still got a fun dessert for our picnic while watching Pink Floyd at the Miller Outdoor Theater:)

  • 1 cup peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup honey
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/4 cups whole wheat flour
  • 1 teaspoon baking powder


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
  3. Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Monday, October 11, 2010

Menu plan October 13th-19th

October 13
Pintos n rice

October 14
Crockpot Carne Picada with gravy
Frozen veggie

October 15
Crockpot Falafel
Beet cake

October 16
Tex Mex Mac n Cheese
Frozen veggie
Texas garlic bread

October 17
Rachel Ray's Sloppy Joes
Basil Pasta
Pea salad

October 18
Italian Mac N Cheese
Green beans
Texas garlic bread

October 19
Homemade pizza night