Crock Pot Lasagna

I haven't made lasagna in years & have been wanting to find a good recipe.I got this one in my email & when I saw it was made in the crock pot [my favorite cooking tool] I immediately wanted to try it.I was a little nervous but it turned out great! 

Crock Pot Lasagna

INGREDIENTS

1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

Instead of the basil leaves & salt I just added a pack of spaghetti seasoning to the tomato sauce.

Directions:

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Enjoy!

Crock Pot Chicken Tacos

I decided to try a new recipe tonight.Something I've never had but always wanted to try..chicken tacos! I found an awesomely easy recipe I could just throw in the crock pot.It turned out so good! Mmmm yummy!

Crock Pot Chicken Tacos

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos,etc.

Easter Sugar Cookies

I had so much fun making these on Easter while my little boy napped.It's so relaxing to me! Most of them were gone by the end of the day but I managed to pack some away to deliver to the Police Department & my Dad.I used my simple sugar cookie  & butter cream frosting recipes.

Peach Crisp

Peach crisp is probably my all time favorite dessert.I love it hot out of the oven served with vanilla ice cream! It's so easy to make & can be made with fresh peaches in the Summer & canned in the winter.Hope you enjoy this recipe as much as I do!

Ingredients

FOR THE BASE
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 tsp. salt
1/2 cup cold butter or margarine

FOR THE FILLING
4 cups (2 - 16 oz. cans), sliced peaches
1 cup sugar
1/4 cup cornstarch
*reserved juice of canned peaches

FOR THE TOPPING
1 1/2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tbsp. cold butter or margarine
ice cream or whipped cream or whipped topping for garnish, optional

*Note - You can use fresh or canned peaches for this peach crisp recipe. If you use fresh peaches, instead of the "reserved juice" from the canned peaches, add 1 cup plus 4 tbsp. of water to the pan.

Directions

FOR THE BASE
In a bowl, combine the flour, brown sugar and the salt.

Using a fork or a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs.

Press crumb mixture into the bottom of a 9" x 9" baking dish.

Bake at 350° F for 15 minutes.

FOR THE FILLING
Strain the peaches through a sieve, into a pan and *reserve the juice. Set peaches aside.

To the pan of peach juice add the sugar and the cornstarch.

Bring the mixture to a boil, stirring constantly to avoid burning and sticking.

Boil for 2 minutes, or until mixture is thickened.

Remove from heat, and stir in the sliced peaches.

Pour the sliced peaches in sauce over the base in the baking dish.

FOR THE TOPPING
In a bowl, combine the rolled oats, brown sugar and the flour.

Using a pastry blender, or a fork, cut in the butter or the margarine until mixture resembles coarse crumbs.

Sprinkle over the filling in the baking dish.

Bake at 350° F for 25 - 30 minutes, or until golden, and bubbly.

Makes 6 - 8 servings.