The http://365daysofcrockpot.blogspot.com/ blog stikes again. I made this for dinner one night last week and it was really good and super easy. Hope you all love it too.
Violette's Lasagna
8 lasagna noodles, uncooked and broken
1 lb ground beef
1 tsp italian seasoning
28 oz jar spaghetti sauce
1/3 cup water
4 oz sliced mushrooms
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef in saucepan. Drain. Stir in italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low 5 hours.
Karen's notes:(This recipe is better than the other lasagna recipe than I tried. Although if I ever make this again I'll use cottage cheese over the ricotta. Still there seemed to be something missing. It wasn't as flavorful as I would have liked. 3 stars)
My Notes:
I love dishes like this that I can make during morning naptime, and will be ready for dinner. Make sure you break the noodles into at least 4th..you want to be able to scoop it out of the pan. I used cottage cheese (not a fan or ricotta-sorry) and I sprinkled the first layer of cottage cheese with a 1/2 teaspoon on garlic powder and onion powder, mostly becasue Karen said she thought it was missing something. I used an 8 ounce can of tomato sauce since the jar of Spaghetti sauce I had was only 24 ounces. I thought it turned out great and I enjoyed how easy it was to make. Also, this is not a good choice for oven ready noodles. I had a few so I threw them in, and they were really a bit mushy, even for me and I have rarely met a noodle I didn't care for.
Sunday, April 19, 2009
Thursday, April 16, 2009
Aunt Maliea's Lemonade Cake
This one is from my step-dad's sister in Georgia. She is an amazing cook. And on occasion she is kind enough to share her recipes with me. I made this last Memorial Day and it won rave reviews from everyone.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325ยบ oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325ยบ oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Colossal Chopped Salad
I got this one from a Pampered Chef party I went to a couple of years ago. It has turned it to one of my great stand-bys when I need something for a crowd. This recipe is great for bridal and baby showers too.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
Tuesday, April 14, 2009
Creamy Chicken from the crockpot!
Creamy chicken heaven from 365 Day of Slow Cooking Blog. This is easy to adapt and makes enough for leftovers. Oh, and the kids LOVED it.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
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