2 cans 12.5 oz Chicken - drained and shredded
*DO NOT drain any of the rest*
1 can 11 oz tomatoes & chilies
3 cans 14.5 oz diced tomatoes
2 cans 15 oz black beans
1 can 11 oz corn
1T taco seasoning mix
3T ranch dressing mix
Combine all ingredients in a crock pot. Cook on high for 2 hrs or low for 4 hrs.
suggested garnishes: sour cream, shredded cheese
Wednesday, November 11, 2009
Monday, November 9, 2009
Aunt Gaye's Chicken
4 chicken breasts (boneless and skinless)
1/2 cup parmesan cheese (grated)
1 sleeve Ritz crackers (crushed)
salt and pepper
1 stick butter
1 cup yogurt (plain)
mix the crushed crackers, the cheese and salt and pepper in a shallow dish. dip the chicken breasts into the yogurt and then coat with the cracker mixture. place into a buttered baking dish. melt the stick of butter and pour evenly over all of the chicken and bake at 350 for 25-30 minutes or until juices run clear.
*Katie's Recipe*
This is absolutely delish!!!
1/2 cup parmesan cheese (grated)
1 sleeve Ritz crackers (crushed)
salt and pepper
1 stick butter
1 cup yogurt (plain)
mix the crushed crackers, the cheese and salt and pepper in a shallow dish. dip the chicken breasts into the yogurt and then coat with the cracker mixture. place into a buttered baking dish. melt the stick of butter and pour evenly over all of the chicken and bake at 350 for 25-30 minutes or until juices run clear.
*Katie's Recipe*
This is absolutely delish!!!
Chicken Cordon Bleu and Rice Bake
4 chicken breasts (boneless and skinless)
2 slices of deli ham
4 slices of monterey jack or swiss cheese
1/4 cup bread crumbs (seasoned)
2 tablespoons of parmesan cheese
1 teaspoon paprika
2 tablespoons butter
1 (6oz) box of chicken flavored rice
2 cups boiling water
1 tablespoon butter
cut a 3 inch slit into the side of each chicken breast and stuff with one slice of cheese and 1/2 slice of ham. place in fridge. mix breadcrumbs, parmesan, paprika and 2 tbs of butter to make crumb topping. place 2 heaping tbs on each chicken breast and return to fridge. heat oven to 400 degrees. combine rice (and spice mix), water, and 1 tbs butter in a 13x9 greased pan and bake 10 minutes (covered). put chicken into the pan and bake uncovered for 15-20 minutes more
2 slices of deli ham
4 slices of monterey jack or swiss cheese
1/4 cup bread crumbs (seasoned)
2 tablespoons of parmesan cheese
1 teaspoon paprika
2 tablespoons butter
1 (6oz) box of chicken flavored rice
2 cups boiling water
1 tablespoon butter
cut a 3 inch slit into the side of each chicken breast and stuff with one slice of cheese and 1/2 slice of ham. place in fridge. mix breadcrumbs, parmesan, paprika and 2 tbs of butter to make crumb topping. place 2 heaping tbs on each chicken breast and return to fridge. heat oven to 400 degrees. combine rice (and spice mix), water, and 1 tbs butter in a 13x9 greased pan and bake 10 minutes (covered). put chicken into the pan and bake uncovered for 15-20 minutes more
Beef Stew
1 pound of stew meat
1 medium onion
5-6 red skinned potatoes (large)
2 carrots
1 rib celery
1 teaspoon bay leaves (crushed)
1 teaspoon dried rosemary
place all ingredients into slow cooker and add 2 cups water. cook on high for 4 hours or until meat is cooked through and vegetables are tender.
*Katie's Recipe*
1 medium onion
5-6 red skinned potatoes (large)
2 carrots
1 rib celery
1 teaspoon bay leaves (crushed)
1 teaspoon dried rosemary
place all ingredients into slow cooker and add 2 cups water. cook on high for 4 hours or until meat is cooked through and vegetables are tender.
*Katie's Recipe*
Almost Tandori Chicken
1 cup Greek yogurt (or plain)
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed
Preheat oven to 500 degrees F
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
*Katie's Recipe*
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed
Preheat oven to 500 degrees F
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
*Katie's Recipe*
Curry Chicken Chowder
1 pound boneless skinless chicken breasts cut into 1 inch pieces
1 cup uncooked wild rice
1 cup whole kernel corn
1 medium carrot (shredded)
1 medium onion
1 rib celery
2 tsp chopped fresh parsley
3 (14 oz) cans of chicken broth
2 teaspoons curry powder
3 cups half and half or milk
2 tbs flour
salt and pepper
place all ingredients (except milk, flour and salt and pepper) into crockpot. cover and cook on low for 8 hours or until chicken and rice are tender. Just before serving increase setting to high and add milk, flour and salt and pepper. stir until smooth and until heated through.
I also added 1 cup green pepper and 1 cup of peas. I added the peas and corn at the end so they wouldn't be mushy... But it is really good!
*Katie's Recipe*
1 cup uncooked wild rice
1 cup whole kernel corn
1 medium carrot (shredded)
1 medium onion
1 rib celery
2 tsp chopped fresh parsley
3 (14 oz) cans of chicken broth
2 teaspoons curry powder
3 cups half and half or milk
2 tbs flour
salt and pepper
place all ingredients (except milk, flour and salt and pepper) into crockpot. cover and cook on low for 8 hours or until chicken and rice are tender. Just before serving increase setting to high and add milk, flour and salt and pepper. stir until smooth and until heated through.
I also added 1 cup green pepper and 1 cup of peas. I added the peas and corn at the end so they wouldn't be mushy... But it is really good!
*Katie's Recipe*
Pork Kiev with Shallots and Green Beans
4 pork chops (1 inch thick)
4 Tbs butter (divided)
1 tsp Parsley (dried)
1 tsp chives (dried)
1/2 tsp rosemary (dried)
1 egg (or 1/4 cup milk)
1/4 cup flour + salt and pepper
1/2 cup bread crumbs
green beans
2 small or 1 large shallot
Mix the spices with 2 Tbs of butter in a small bowl. slice a small pocket into each pork chop. divide the butter mixture into 4 and insert into the pocket. put the rest of the butter along with 2 tbs. olive oil into a pan over medium heat. dip the filled chops into the flour and coat well, then into the egg/milk and then into the bread crumbs. place immediately into the pan and don't move again for 5 minutes. flip chops (after ensuring a good brown crust) and allow to cook for 5 additional minutes. while chops are on final 5 minutes, slice shallots into rings and add to the pan. allow to carmelize. remove chops from pan and let rest. add green beans to shallots and allow to cook for a few minutes. place chops back into pan and cover for a final 5 minutes. Serve!
*Katie's Recipe*
4 Tbs butter (divided)
1 tsp Parsley (dried)
1 tsp chives (dried)
1/2 tsp rosemary (dried)
1 egg (or 1/4 cup milk)
1/4 cup flour + salt and pepper
1/2 cup bread crumbs
green beans
2 small or 1 large shallot
Mix the spices with 2 Tbs of butter in a small bowl. slice a small pocket into each pork chop. divide the butter mixture into 4 and insert into the pocket. put the rest of the butter along with 2 tbs. olive oil into a pan over medium heat. dip the filled chops into the flour and coat well, then into the egg/milk and then into the bread crumbs. place immediately into the pan and don't move again for 5 minutes. flip chops (after ensuring a good brown crust) and allow to cook for 5 additional minutes. while chops are on final 5 minutes, slice shallots into rings and add to the pan. allow to carmelize. remove chops from pan and let rest. add green beans to shallots and allow to cook for a few minutes. place chops back into pan and cover for a final 5 minutes. Serve!
*Katie's Recipe*
Wednesday, September 16, 2009
Pumpkin Cranberry Bread
This recipe uses either two standard loaf pans, or three aluminum foil loaf pans.
• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries
Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.
Recipe via DesignSponge
• 1- 3 / 4 cup canned pumpkin (one small can)
• 2/3 cup butter, melted
• 3 cups sugar
• 4 eggs
• 3-1/2 cups flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 / 2 tsp cloves
• 2 tsp baking soda
• 2 tsp baking powder
• 1 / 2 tsp salt
• 2/3 cup water
• 1 / 2 cup chopped walnuts or pecans
• 1 cup chopped fresh or dried cranberries
Preheat oven to 350F degrees. Combine the eggs, pumpkin, butter, and water in a large bowl. In another bowl, combine all of the dry ingredients, plus the nuts and cranberries. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Grease the pans, and distribute the batter equally in the pans (should fill each about half way up). Bake for 1 hour.
Recipe via DesignSponge
Chocolate Cookies
Ingredients/directions:
mix until fluffy:
1 8oz. package cream cheese (softened)
1 stick butter (softened)
Add:
1 egg
1 tsp. vanilla
Mix in:
1 chocolate cake mix of choice
Let chill for 2 hours in the fridge (let's be honest, usually I just put it in the freezer for 30-40 minutes. Who has patience for two hours?)
Roll into balls. (I recommend spraying your hands with cooking spray as they are pretty gooey)
Bake at 350 degrees for 10-12 minutes (until the tops are cracked)
Let cool 2 minutes on the pan before placing on a wire rack.
mix until fluffy:
1 8oz. package cream cheese (softened)
1 stick butter (softened)
Add:
1 egg
1 tsp. vanilla
Mix in:
1 chocolate cake mix of choice
Let chill for 2 hours in the fridge (let's be honest, usually I just put it in the freezer for 30-40 minutes. Who has patience for two hours?)
Roll into balls. (I recommend spraying your hands with cooking spray as they are pretty gooey)
Bake at 350 degrees for 10-12 minutes (until the tops are cracked)
Let cool 2 minutes on the pan before placing on a wire rack.
Chocolate Chip Pumpkin Cookies
Just in time for Fall! I got this recipe from my old VT and have been craving them for the last couple weeks. They are so YUMMY!
3/4 C granulated sugar
3/4 C brown sugar
3.5 tsp pumpkin pie spice
1.5 C canned pumpkin
3/4 C oil
7 eggs
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
4.5 C flour
1.5 C chocolate chips
Cream Cheese Frosting
Preheat oven to 350. In a large mixer bowl, mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended.
In a separate bowl blend baking soda, baking powder, salt, and flour. Combine with pumpkin mix. Mix together until well blended then add chocolate chips.
Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. I found that if I put the whole cookie sheet in the refrigerator or freezer for a few minutes to let the dough set a bit, the cookies turn out a whole lot better. Bake for 8 minutes. Frost with cream cheese frosting.
3/4 C granulated sugar
3/4 C brown sugar
3.5 tsp pumpkin pie spice
1.5 C canned pumpkin
3/4 C oil
7 eggs
2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
4.5 C flour
1.5 C chocolate chips
Cream Cheese Frosting
Preheat oven to 350. In a large mixer bowl, mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended.
In a separate bowl blend baking soda, baking powder, salt, and flour. Combine with pumpkin mix. Mix together until well blended then add chocolate chips.
Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. I found that if I put the whole cookie sheet in the refrigerator or freezer for a few minutes to let the dough set a bit, the cookies turn out a whole lot better. Bake for 8 minutes. Frost with cream cheese frosting.
Saturday, May 30, 2009
fruit salsa with baked cinnamon chips
http://http://www.ourbestbites.com/2009/04/sweet-fruit-salsa-with-cinnamon-chips.html
here is the link since they have such pretty pictures plus they have a lot of different fruit options.
basically you pick a fruit from each color group and mix them together with either honey, sugar, powered sugar, etc. The possibilities are endless. top with coconut flakes or cinnamon or mint or whatever.
I made mine with
strawberries
mangos
kiwi
pineapple
blackberries
then added honey and a little bit of sugar.
i also made the baked cinnamon chips to go with it. Ethan took it to a work picnic and said everyone loved it and it was really good. I however haven't tried it cuz of the gestational diabetes. If you try it and like it leave a comment! can't wait to try the dessert nacho idea with the cinnamon chips....cover them with ice cream and caramel or hotfudge sauce! YUM.
I love this new recipe website!
here is the link since they have such pretty pictures plus they have a lot of different fruit options.
basically you pick a fruit from each color group and mix them together with either honey, sugar, powered sugar, etc. The possibilities are endless. top with coconut flakes or cinnamon or mint or whatever.
I made mine with
strawberries
mangos
kiwi
pineapple
blackberries
then added honey and a little bit of sugar.
i also made the baked cinnamon chips to go with it. Ethan took it to a work picnic and said everyone loved it and it was really good. I however haven't tried it cuz of the gestational diabetes. If you try it and like it leave a comment! can't wait to try the dessert nacho idea with the cinnamon chips....cover them with ice cream and caramel or hotfudge sauce! YUM.
I love this new recipe website!
baked creamy chicken taquitos
recipe is from ourbestbites.com
haven't tried it yet but it's what we are having for dinner tomorrow night with some spanish rice and corn and watermelon.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
haven't tried it yet but it's what we are having for dinner tomorrow night with some spanish rice and corn and watermelon.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Bread Pudding
5 c. bread crumbs
4 c. scalded milk with 1 stick margarine
1 c. sugar
4 eggs, beaten
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 c. raisins
Combine ingredients in baking dish. Bake at 350 with pan of water beneath for 45 min or til knife comes out clean. Serve warm. Enjoy!!!
I also got this one from Jan!
4 c. scalded milk with 1 stick margarine
1 c. sugar
4 eggs, beaten
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 c. raisins
Combine ingredients in baking dish. Bake at 350 with pan of water beneath for 45 min or til knife comes out clean. Serve warm. Enjoy!!!
I also got this one from Jan!
Spagetti Pie
6 oz. cooked spaghetti (1/2 pkg.)
2 T. olive oil or butter
2 eggs, beaten
3/4 c. parmesan cheese (divided)
1 c. Ricotta cheese
1 c. spaghetti sauce
1/2 c. mozzarella cheese, grated
Preheat 350. Lightly grease 10" pie pan. Set aside.
Toss hot spaghetti with olive oil. Combine eggs and 1/2 c. parmesan cheese. Stir into spaghetti mixture. Pour spaghetti into pie plate. Spread ricotta cheese over top of spaghetti. Top with spaghetti sauce. Bake uncovered 25 min. Top with mozzarella cheese and remaining 1/4 c. parmesan cheese. Bake 5 min. more
I got this recipe from Jan. I remember her making it when we were little and I loved it!
2 T. olive oil or butter
2 eggs, beaten
3/4 c. parmesan cheese (divided)
1 c. Ricotta cheese
1 c. spaghetti sauce
1/2 c. mozzarella cheese, grated
Preheat 350. Lightly grease 10" pie pan. Set aside.
Toss hot spaghetti with olive oil. Combine eggs and 1/2 c. parmesan cheese. Stir into spaghetti mixture. Pour spaghetti into pie plate. Spread ricotta cheese over top of spaghetti. Top with spaghetti sauce. Bake uncovered 25 min. Top with mozzarella cheese and remaining 1/4 c. parmesan cheese. Bake 5 min. more
I got this recipe from Jan. I remember her making it when we were little and I loved it!
Thursday, May 28, 2009
Hashbrown Quiche
1- 24oz pkg shredded hash brown potatoes
1/2 C. melted butter
2 C. shredded cheddar cheese
2 C. shredded monterey jack cheese
2 C. diced ham
1 C. 1/2 & 1/2 or milk
6 eggs
1/2 t. salt
pepper to taste
Spray or grease a 9 x 13 pan. Thaw potatoes and press between paper towels to dry. press potatoes into bottom of pan and brush with butter. Bake at 425 for 25 min. Remove from oven and layer 1/2 cheeses and 1/2 ham. Repeat with remaining ham and cheeses. Beat 1/2 & 1/2 or milk and eggs, salt and pepper. Pour over top of casserole. Bake at 350 for 30-40 min. or until knife inserted in center comes out clean.
I don't know anybody who has tried this and doesn't like it!
1/2 C. melted butter
2 C. shredded cheddar cheese
2 C. shredded monterey jack cheese
2 C. diced ham
1 C. 1/2 & 1/2 or milk
6 eggs
1/2 t. salt
pepper to taste
Spray or grease a 9 x 13 pan. Thaw potatoes and press between paper towels to dry. press potatoes into bottom of pan and brush with butter. Bake at 425 for 25 min. Remove from oven and layer 1/2 cheeses and 1/2 ham. Repeat with remaining ham and cheeses. Beat 1/2 & 1/2 or milk and eggs, salt and pepper. Pour over top of casserole. Bake at 350 for 30-40 min. or until knife inserted in center comes out clean.
I don't know anybody who has tried this and doesn't like it!
German Pancakes
6 eggs
1 C. Flour
1 C. Milk
1/4 t. salt
1/2 stick of butter
Put butter in a 9x13 pan place in oven and preheat to 450*. Make sure you keep an eye on the butter you don't want it to burn... but if it does it's ok too... It just looks better when the butter doesn't burn
Meanwhile mix all other ingredients. Pour mixture in pan. Cook for 15 min. Serve immediately.
1 C. Flour
1 C. Milk
1/4 t. salt
1/2 stick of butter
Put butter in a 9x13 pan place in oven and preheat to 450*. Make sure you keep an eye on the butter you don't want it to burn... but if it does it's ok too... It just looks better when the butter doesn't burn
Meanwhile mix all other ingredients. Pour mixture in pan. Cook for 15 min. Serve immediately.
Crockpot Pizza
1 package (12oz) wide egg noodles
1.5 pounds of ground beef
1/4 cup of chopped onion
1 jar (28oz) of spaghetti sauce
1 jar (4.5oz) slice mushrooms (optional)
1.5 tsp Italian seasoning
1 pkg (3.5oz) sliced pepperoni
3 cups (12oz) shredded mozzarella cheese
3 cups (12oz) shredded cheddar cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet cook beef and onion until meat is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and Italian dressing.
Drain noodles.
In a 5 qt slow cooker, spray w/ nonstick cooking spray. Spread 1/3 meat sauce. Cover w/ a 1/3 of the noodles and pepperoni, sprinkle 1/3 of the cheeses. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Do not stir.
(Can be cooked it on high for about 1.5-2 hours)
Enjoy!
Got this recipe from Kim. She says it delish! She also suggested trying it with sausage instead of ground beef so it'd be like pepperoni and sausage pizza. I don't think she's tried it though. Write if you try it and what you thought.
1.5 pounds of ground beef
1/4 cup of chopped onion
1 jar (28oz) of spaghetti sauce
1 jar (4.5oz) slice mushrooms (optional)
1.5 tsp Italian seasoning
1 pkg (3.5oz) sliced pepperoni
3 cups (12oz) shredded mozzarella cheese
3 cups (12oz) shredded cheddar cheese
Cook noodles according to package directions.
Meanwhile, in a large skillet cook beef and onion until meat is no longer pink, drain. Stir in spaghetti sauce, mushrooms, and Italian dressing.
Drain noodles.
In a 5 qt slow cooker, spray w/ nonstick cooking spray. Spread 1/3 meat sauce. Cover w/ a 1/3 of the noodles and pepperoni, sprinkle 1/3 of the cheeses. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Do not stir.
(Can be cooked it on high for about 1.5-2 hours)
Enjoy!
Got this recipe from Kim. She says it delish! She also suggested trying it with sausage instead of ground beef so it'd be like pepperoni and sausage pizza. I don't think she's tried it though. Write if you try it and what you thought.
Bruschetta
1 bagette, sliced and toasted
8-10 Roma Tomatoes
1/4 cup EVOO
1/4 cup balsamic vinegar
1 bunch basil - minced
2 garlic cloves - crushed
salt and pepper to taste
soft goat cheese (optional- but don't knock it till you try it like I did.) :o)
Mix all ingredients except the bread and cheese. And it's ready to eat! Bread, cheese then tomato mixture. It is also good with just the tom. mixure on the bread. Enjoy!
These are all approximations and should be done according to taste rather than exact measurements.
Delish!!! I got this recipe from my SIL Katie. We had it when we were down in St. George in Oct.
8-10 Roma Tomatoes
1/4 cup EVOO
1/4 cup balsamic vinegar
1 bunch basil - minced
2 garlic cloves - crushed
salt and pepper to taste
soft goat cheese (optional- but don't knock it till you try it like I did.) :o)
Mix all ingredients except the bread and cheese. And it's ready to eat! Bread, cheese then tomato mixture. It is also good with just the tom. mixure on the bread. Enjoy!
These are all approximations and should be done according to taste rather than exact measurements.
Delish!!! I got this recipe from my SIL Katie. We had it when we were down in St. George in Oct.
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