Thursday, September 22, 2011

Recipes I Couldn't Resist!

Crock Pot Lasagna



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


  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.
  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.
For more great slow cooker recipes go here.
Recipe and photo is from

Sweet Potato Chips
I can't have potato chips and I miss them so when I discovered Sweet Potato Chips I was enthralled. I am a huge fan of these and I personally think that the thinner they are the better!

  • 2 medium sweet potatoes
  • 2 tbsp. olive oil
  • Salt and pepper
  • Paprika
  1. Preheat the oven to 450 degrees. Peel 2 medium sweet potatoes and slice as thinly as possible. Toss with 2 tablespoons of olive oil and spread in a thin layer on a cookie sheet. Sprinkle with salt, pepper, and paprika. Bake about 20 minutes or until crispy. Makes 4 servings.
No bake deserts are always a favorite of mine!

No-Bake Fudge Brownies

Preparation Time: 10 minutes
Total Time to Serve: 4 hours 10 minutes
Servings: 16


1 can 14 oz.) sweetened condensed milk
2 squares (1 oz. each) unsweetened chocolate, cut up
1 box Keebler® Vanilla Wafers
3/4 cup chopped nuts, divided


1. In medium heavy saucepan combine milk and chocolate Cook and stir over low heat until chocolate melts and mixture thickens. Remove from heat.
2. Stir cookie crumbs and 1/2 cup of nuts into chocolate mixture. Pat into 8 x 8 x 2-inch pan lined with wax paper. 3. Sprinkle remaining 1/4 cup nuts on top, lightly pressing into chocolate mixture. Cover and refrigerate at least 4 hours or until firm. Cut into squares.