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Slow Cooker Lasagna #Recipe

February 21, 2012 By 2 Comments
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I wanted to try lasagna in the slow cooker but didn’t know which recipe to try. My friend Amanda told me to try this one from Betty Crocker. I found that making it in the slow cooker takes just as much work as making it in the oven and it finished WAY faster than it was supposed to. The recipe said 4-6 hours on low and it took 2. I put it in thinking I needed about 5 hours and had to turn it off early so that it wouldn’t be mush. It turned out tasty!

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Slow Cooker Lasagna Recipe

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 cans (15 ounces each) Italian-style tomato sauce (I actually needed more sauce at the end so I used a little spaghetti sauce on top)
  • 2 t dried basil leaves
  • 1/2 t 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

Instructions

  1. 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.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. 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.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It only took mine 2 hours so make sure you check it.)
  5. 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.
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Filed Under: Main Course, Recipes, Slow Cooker Tagged With: , ,

Bisquick Coffee Cake #Recipe

February 20, 2012 By 3 Comments
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This has always been one of my favorite recipes. I’m bummed it’s no longer on the Bisquick box.  I made it for my International Delight Coffee Klatch tasting. My kids kept coming in and stealing a piece when they thought I wasn’t looking.

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Bisquick Coffee Cake #Recipe

Ingredients

    Dough
  • 2 cups Bisquick
  • 2⁄3 cup milk
  • 1 egg
  • 2 tablespoons sugar
    • Topping
  • 1⁄3 cup Bisquick
  • 1⁄3 cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 400 degrees.
  2. Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
  3. Mix dough ingredients and put in baking dish.
  4. Mix topping ingredients with a fork or pastry mixer until crumbly.
  5. Spread topping mix over dough and drag a butter knife through your dough several times.
  6. Bake for 25 minutes.
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Filed Under: Breakfast, Recipes Tagged With:

Slow Cooker Hawaiian Pork Chops #Recipe #Fail

February 10, 2012 By 4 Comments
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I got this recipe from my friend Erika on Facebook. My husband thinks this would taste better if I made my pork chops in the pan and just made the sauce on the side. My pork chops dried out and had no flavor. I was really looking forward to this being a flavorful dish. You can’t win them all! (I also used really thin chops which may have been part of the problem, that and hubby said to stop cooking meat in the slow cooker.)

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Slow Cooker Hawaiian Pork Chops Recipe

Ingredients

  • 6 lean pork chops
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon stir fry sauce
  • 1/2 teaspoon salt
  • 1/8 tsp pepper
  • 20 ounce can pineapple chunks in juice
  • 2 tablespoons cornstarch
  • 1 can sliced water chestnuts
  • 1 red bell pepper cut into chunks
  • Broccoli
  • Rice Noodles

Instructions

  1. Place chops in slow cooker.
  2. In small bowl, combine pineapple juice, mustard, vinegar, stir fry sauce, cornstarch, salt and pepper.
  3. Pour sauce over chops in crockpot. Add red bell pepper and water chestnuts.
  4. Cover and cook on low 5 to 6 hours or until meat is tender. Remove chops and keep warm.
  5. Stir in pineapple chunks. Cover and cook on high 10 to 15 minutes.
  6. While sauce is incorporating pineapple chunks, boil your rice noodles and steam your broccoli.
  7. Serve over rice noodles.
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Filed Under: Recipes, Slow Cooker Tagged With: ,

Cooking Light: Pepperoni Chicken #Recipe

February 9, 2012 By 11 Comments
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My friend Kim found this recipe in the Cooking Light magazine and recommended it to me. I think next time I’d rather pound my chicken down a little (I used Market Day prepacked chicken breasts) and I’d really like more pepperoni in the recipe. Although it’s supposed to be light, so I guess adding more pepperoni adds more calories. I think this tastes a lot like chicken parmesan without the breading. My husband said he was glad because he likes the breading the least. (You learn something new every day, because I had no idea!)

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Pepperoni Chicken Recipe {Cooking Light}

Ingredients

  • Cooking spray
  • 1/2 teaspoon minced fresh garlic
  • 16 slices pepperoni, coarsely chopped- Whoops! maybe that's why I wanted more pepperoni. I left it in slices.
  • 1/4 teaspoon dried oregano
  • 1 1/2 cups lower-sodium marinara sauce
  • 2 tablespoons chopped fresh basil (I didn't have fresh so I used dried)
  • 2 teaspoons olive oil
  • 1 1/2 pounds chicken cutlets
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese

Instructions

  1. Preheat broiler to high.
  2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
  3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts. ( I didn't have an ovenproof skillet so I transferred everything over to a baking dish to broil)
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Filed Under: Main Course, Recipes Tagged With: , ,

Taco Cups #Recipe

February 7, 2012 By 12 Comments
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These would be great appetizers, especially made in mini muffin cups so they’d be bite sized. I made them for my family last week and really loved them! I found this idea on Pinterest and used the idea from Pearls, Handcuffs, & Happy Hour. She used a single wonton in each muffin tin and I used two so there would be sufficient coverage to not have meat and fillings fall out.

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Taco Cups Recipe

Ingredients

  • Cooking Spray
  • Wonton Wrappers (found in the refrigerated part of your produce section)
  • 1 pound of ground beef
  • Taco Seasoning
  • Cheese
  • Sour Cream
  • Lettuce
  • Tomatoes
  • etc

Instructions

  1. Brown your ground beef and cook in taco seasonings. Preheat oven to 425.
  2. Spray a muffin tin with non-stick cooking spray.
  3. Line each muffin with one or two wontons.
  4. Fill each wonton with your taco meat and, if you like your cheese melted, your cheese as well.
  5. Bake at 425 for 8-10 minutes. Watch to make sure your wontons don't burn.
  6. Remove from oven and top with whatever toppings you'd like. I put my sour cream into a plastic bag and snipped the end off to pipe out onto the meat.
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http://frostedfingers.com/2012/02/taco-cups-recipe/

Filed Under: Appetizers, Main Course, Recipes Tagged With: ,

Lucky Leaf Layers of Love Strawberry-Choco Trifle

February 2, 2012 By 11 Comments
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Lucky Leaf wanted me to try out one of their Valentine’s Day inspired recipes. I decided to try their Layers of Love Cherry-Choco Trifle. I didn’t have all the right ingredients so I substituted a few things. We used my cherry pie filling to make slow cooker cherry crisp last week. So I substituted strawberry instead of cherry. I also only had red cake so I used that instead of chocolate and didn’t have chocolate pudding so I used cheesecake pudding.

They also have a few other recipes for a special treat for Valentine’s Day. You can see videos on their Facebook page.

This recipe turned out to be a big hit! I took the girls in my family to see Disney on Ice tonight and when I got home the entire Trifle was GONE! I saw the empty bowl and asked my husband if the rest was put away in a smaller bowl. Nope, it was all eaten. Craziness!

I need to do a giveaway but don’t want to close up this post, so I will be doing a separate post next with my giveaway and more about Lucky Leaf’s Valentine’s day recipes.

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Lucky Leaf Layers of Love Strawberry-Choco Trifle Recipe

Yield: 12-14 servings

Ingredients

  • 1 18.25-ounce package red velvet cake mix, prepared (original recipe called for chocolate)
  • 1 4-serving size package instant cheesecake pudding mix, prepared (original recipe calls for chocolate)
  • 2 21-ounce cans LUCKY LEAF ® Regular or Premium Strawberry Pie Filling (original recipe calls for cherry)
  • 2 cups frozen whipped topping,thawed
  • Chocolate curls (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Prepare cake mix according to package directions and bake in a 13”x9” baking pan. Let cake cool completely and cut into 1-inch cubes.
  3. Prepare pudding mix according to package directions. Chill at least 30 minutes. Place half of cake cubes in a 3- to 4-quart trifle bowl. Spoon one can of the LUCKY LEAF Strawberry Pie Filling over cake; spread 1 cup pudding over strawberries and top with half of whipped topping. Repeat layers.
  4. Top with chocolate curls, if desired. Cover and chill at least 1 hour.
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Filed Under: Dessert, Desserts, Recipes Tagged With: , , , , ,

French Dip Crescent Rolls #Recipe

January 31, 2012 By 3 Comments
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My friend mentioned she wanted to make french dip sandwiches the other day so I decided to try to make some with crescent rolls since, well, they work with everything! I decided to make my meat in the slow cooker and then throw some meat and cheese in a crescent roll and bake. They turned out so yummy and my house smelled awesome all day!

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French Dip Crescent Rolls Recipe

Rating: 4

Prep Time: 15 minutes

Cook Time: 7 hours, 15 minutes

Total Time: 7 hours, 30 minutes

Ingredients

  • 4 pounds rump roast
  • 32 ounces of beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 1 (12 fluid ounce) can or bottle of beer
  • 2 packages of crescent rolls
  • Shredded mozzarella cheese

Instructions

  1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
  2. When meat is done, remove from juice and slice thin. (It will probably just fall apart which is fine, I just put meat crumbles in my crescent rolls.)
  3. Preheat oven to 375
  4. Spread out your crescent rolls and add a small amount of meat and shredded mozzarella to each one.
  5. Fold the corners in over the meat to hold everything in and then roll up.
  6. Bake for 13-15 minutes until golden brown.
  7. Serve with juice from slow cooker.
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Filed Under: Recipes, Slow Cooker Tagged With: , , ,

Biscuit Bowls with Eggs and Sausage Gravy #Recipe

January 28, 2012 By 2 Comments
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I originally started off this morning making Cat’s sausage gravy recipe with her idea of biscuit bowls. I got the sausage going and all of a sudden my husband took over my kitchen! I got all the ingredients ready and he made the gravy. He decided to experiment and add half and half and brown sugar to Cat’s recipe. It turned out REALLY good! You can always leave out the eggs and and just make biscuits and gravy bowls, which are just as awesome! It almost reminds me of the Bob Evans Sunshine Skillet. Only thing missing is the home fries.

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Biscuit Bowls with Eggs and Sausage Gravy Recipe

Rating: 4

Ingredients

  • 1 can refrigerated buttermilk biscuits
  • 1 Jimmy Dean Mild Country Sausage Roll
  • 2 T butter
  • 3 T all purpose flour
  • 2 cups milk
  • 2 t brown sugar
  • 1/2 c half and half
  • salt and pepper

Instructions

  1. Preheat oven per biscuit directions.
  2. Stretch out biscuits and place over the bottom of a cupcake pan. (I used a mini bundt pan tray)
  3. Bake biscuits as directed on the packaging.
  4. In a deep skillet over medium-high heat, cook sausage until heated through (no longer pink).
  5. Add butter and cook until melted.
  6. Add flour and stir.
  7. Slowly add milk, a dash of salt and black pepper and stir.
  8. Add in brown sugar and cook until incorporated.
  9. Slowly add in half and half.
  10. Continue cooking until gravy bubbles and thickens.
  11. In a separate pan, scramble eggs.
  12. To serve, put scrambled eggs into biscuit bowls, pour sausage gravy over the top and sprinkle shredded cheddar on top.
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http://frostedfingers.com/2012/01/biscuit-bowls-with-eggs-and-sausage-gravy-recipe/

Filed Under: Breakfast, Recipes Tagged With: , ,

Parmesan Chicken #Recipe

January 27, 2012 By 5 Comments
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This turned out to be a pretty good version of Parmesan Chicken. I made it and served it with leftover angel hair pasta. The kids gobbled this one up. Of course they wanted more pasta but I didn’t have any more since it was leftovers.

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Parmesan Chicken Recipe

Rating: 4

Ingredients

  • 1/2 c seasoned bread crumbs
  • 1/2 c Parmesan cheese divided
  • 1 1/2 t oregano divided
  • 1/2 t basil
  • 1/2 t salt
  • 1/4 t pepper
  • 1 egg
  • 1 T water
  • 4 chicken breast halves
  • 2 T butter
  • 2 C spaghetti sauce
  • 1/2 t garlic salt
  • 1 c shredded mozzarella
  • 4 c cooked pasta

Instructions

  1. In a bowl, combine the bread crumbs, 1/4 cup of Parmesan cheese, 1 teaspoon of oregano, basil, salt and pepper.
  2. In another bowl, combine egg and water.
  3. Dip chicken in egg then coat in crumbs.
  4. In a skillet, cook chicken in butter on both sides until juices run clear.
  5. Meanwhile, combine spaghetti sauce, garlic salt and remaining oregano in saucepan; heat through. Spoon over chicken, sprinkle with mozzarella and Parmesan.
  6. Serve with pasta.
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http://frostedfingers.com/2012/01/parmesan-chicken-recipe/

Filed Under: Main Course, Recipes Tagged With: ,

Quick Pizza Crescent Rolls #Recipe

January 26, 2012 By 5 Comments
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pepperoni, sausage, pizza, Pillsbury, crescent, croissant I found something similar to this while on Pinterest and they used shredded mozzarella cheese.  I decided to try it with a half of a string cheese instead. You can fill your crescent rolls with any kind of pizza filling you like. I did some with just pepperoni, some with just sausage, and some with a mixture of both. I’m sure my husband would have liked mushrooms, green peppers, and onions in his. (If I would have tried to pull that over on the kids, you would have thought I was trying to poison them!)

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Quick Pizza Crescent Rolls Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 8

Ingredients

  • 1 can of crescent rolls
  • 24 slices of pepperoni (or any other pizza toppings you may like)
  • 4 whole string cheese
  • 1 jar of Pizza Sauce

Instructions

  1. Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly. Cut each piece of string cheese in half.
  2. Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese.
  3. Roll up, starting at widest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet.
  4. Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet.
  5. Serve warm crescents with warm pizza sauce for dipping.
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