Wednesday, September 30, 2009

Slow-Cooker Lasagna

A couple weeks ago, my best friend came over for a nice dinner with me and the hubs. I wanted to make something nice, but didn't really want a whole lotta fuss as I'd had a ridiculously busy week ahead of me as well.

Luckily I'd just received my latest Kraft Food & Family magazine and there were a bazillion yummy dishes in there just ready to be made.

I came across their Slow-Cooker Lasagna recipe and knew we had to try it. We love lasagna around here, but I never want to really take the time to make one. This recipe was made for people like me. Put it together, put it in the crock pot and walk away!

And it was DE-LISH.

Check it out.

Slow-Cooker Lasagna

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.) 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water.

In a separate bowl, mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Photo courtesy of

Monday, September 28, 2009


I came across this hot dish recipe in a gift shop at a local orchard recently and I knew I HAD to have it. "Hot dish" as we call it here in Minnesota, is the rest of the country's version of casserole. It's the essence of comfort food.

I knew I could get it for way cheaper online, and lo and behold, I scored my own copy for only 75 cents + shipping on

So once it arrives, I'm diving right in. I hope to share some fabulous MN Hot dishes in the not-so-distant future with you all on here too!

Sunday, September 13, 2009

Sausage Jumble

My mom sent me this recipe a long time ago and we just got around to making it. Most of the ingredients were just regular "staples" I had in my kitchen already, so going out and buying a ton of ingredients didn't happen to make this one.

It was very good. I was a little concerned about the sausage as it seemed like kind of an odd pairing with the rest of the ingredients, but it turned out to be super yummy!!

A very "hearty" meal, especially for cooler days!

Sausage Jumble

1 lb. bulk pork sausage
1/2 cup chopped onion
2 cups fresh or frozen whole kernal corn, thawed
1 can (28 oz.) diced tomatoes, undrained
1 cup uncooked instant rice
1 tsp. salt
1/2 tsp. pepper
2/3 cup shredded cheddar cheese
1/3 cup mozzarella cheese

In a large skillet cook sausage and onion over medium heat until meat is no longer pink, drain. Add the corn, tomatoes, rice, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes or until rice is tender. Sprinkle with cheddar and mozzarella cheese. Cook uncovered 5 minutes longer or until cheese melts. Yields 4 - 6 servings.