First, let my say that when you dish it up, straight out of the crockpot, it does not look this pretty. Honestly, it looks like a sloppy mess. This picture was actually taken of the leftovers. Once it’s cooked, it cuts perfectly and looks much prettier. But, who am I kidding, no one in my family cares about pretty lasagna. They just want yummy lasagna.
Here’s what I did:
15 oz ricotta
2 cups mozzarella
1 cup Parmesan
2 cups chopped spinach
1 tsp salt
dash of pepper
I buy 2 bottles of Newman’s Own Alfredo sauce when I make lasagna. For this recipe I also bought some precooked chicken sausage. It was one of those yummy sausages from Costco that has sundried tomatoes and cheese inside. I’ve also made it with browned Italian sausage, but use what you like.
Pour a little Alfredo in the bottom of the crockpot. Then put in a layer of lasagna noodles. I use the kind that you don’t need to boil ahead of time. The noodles are rectangular and my crockpot is oval, so I had to break the noodles up so they would fit. Next comes a few spoonfuls of the ricotta mixture, then chicken sausage, and a handful of mozzarella cheese. I continued alternating those ingredients until I ran out.
I set my crockpot to low for 5 hours, and then had it switch to warm until I got home. (I love having a crockpot that I can program like that!)
Happy cooking, friends! You’re going to love this!!!
1 sleeve of Ritz crackers, crushed
1/2 cup Parmesan cheese
2 cups cheddar cheese, grated and divided
4 tablespoons butter, melted
4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
6oz of cream cheese
2 large eggs
1/2 cup half and half
1/4 cup sour cream
1/4 teaspoon salt
Parsley, for garnish, optional
Crush up the crackers and add melted butter. Spoon this into 16 muffin tins, reserving about a quarter cup for topping. I used paper liners, sprayed with a little olive oil. Cook and drain the noodles. Add cream cheese, Parmesan cheese, and 1 cup of cheddar cheese to the cooked and drained noodles. Stir until mixed together. In a separate bowl, mix eggs, half and half, sour cream, and salt. Combine the two bowls. Add the remaining cheese and mix it up. Use an ice cream scoop to spoon the mixture into the muffin tins. Sprinkle with the remaining cracker crumbs. Bake at 350 for 20-25 minutes. Garnish and serve warm.
Here you go:
Here’s a super-simple recipe for you to tuck away until you need a last minute appetizer for a party. It’s almost embarrassing to call this a recipe, because it’s that simple.
Start with a block of softened cream cheese.
Chop a small handful of basil and mix it into the cream cheese (sometimes I mix in a little pesto too).
Spread the mixture on a plate.
Top with pesto (homemade is best, but store bought will do just fine).
Dice up a few sundried tomatoes and spread those over the top.
Garnish with a sprig of fresh basil.
This dish might just make its way into regular rotation. It reminds me of a lasagna, but Mexican style.
Here’s the recipe:
2 large chicken breasts, cooked and shredded
1 package of small flour tortillas
1 can of black beans, drained and rinsed
1 cup of frozen corn
1 can cream of chicken soup
1/2 cup sour cream
1 jar of chunky salsa
1 can of enchilada sauce
3 Tbsp taco seasoning
2 cups shredded cheese
Mix sour cream, Cream of Chicken, and taco seasoning in a small bowl. Set aside.
In a large bowl, mix chicken, beans, corn, salsa, and 1/2 cup of cheese.
Layer the ingredients in a 9×13 pan, like you would for lasagna.
Bake for about 30 minutes at 350 degrees.
We served this with homemade pico de gallo, chips, and salad. Everyone said this recipe was a keeper!
I’ve been meaning to post my Ranch Dressing recipe for ages, and today I’m finally getting around to it.
I’ve been working on finding the perfect Ranch recipe for about a year.
I don’t like tangy dressing.
It can’t be hot or spicy.
I really love buttermilk, but not mayo.
It has to be salty and not sweet.
It can’t overpower the salad.
Ok, then. You can see why it’s taken me a year to figure this out. I thought I had the perfect recipe (pictured above) and then my friend Leslie showed up at my doorstep with something new to try. She makes a powdered mix and then adds the wet ingredients later. It’s pretty yummy and has me rethinking my recipe!
Here’s the recipe I have come up with so far. I’m sure it will change, but for now, I think it’s a keeper.
- 2 scallions, white and green parts, chopped
- 1/4 cup chopped fresh basil leaves, lightly packed
- (Sometimes I use less basil and add a little dill.)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon good olive oil
- 2 garlic cloves, chopped
- 2 1/2 teaspoons kosher salt
- 1 cup light sour cream
- 1/2 – 1 cup buttermilk (depending on preference)
It was a grape playdoh making kind of day. My youngest loved playdoh when she was younger. She’s lost interest over the years, but today it was a different story. I had to make a new batch of playdoh for the classroom, and somehow caught the attention of an 8 year old helper. (She smelled the grape Kool-Aid and wanted to see what I was up to.)
Here’s the recipe:
3 cups flour
1.5 cups salt
6 tsp. cream of tarter
3 tbsp. oil
3 cups water
Purple food coloring
1 packet of grape Kool-Aid
Pour all ingredients into a large pot. Stir constantly over medium heat until a dough ball forms. Knead dough 1-2 minutes. Store in air tight container.
Happy Grape Playdoh Day!