Crock Pot Lasagna

1 jar Prego Pasta Sauce

1/2 lb. Sage pork sausage

1/2 lb. ground chuck

1 medium onion

1 T. Italian seasoning

2 cloves roasted garlic, smashed

oven ready lasagna noodles, 1/2 box

1 small container ricotta cheese

1 onion & chive cream cheese

4 T. milk

3 c. motzarella cheese, grated

Crumble & brown sausage and chuck in non-stick fry pan with onion until no longer pink. Add pasta sauce and remove from heat (I rinse the jar with a touch of water and add it too). Stir in Italian seasoning and smashed garlic.

In mixing bowl combine ricotta cheese, cream cheese, and milk; beat until smooth.

Spray crock pot with cooking spray. Add 1/3 cup meat sauce mix to bottom of pot. Add uncooked noodles (I break them to fit). Evenly add ricotta cheese mix then sprinkle with a layer of motzarella cheese. Add enough meat sauce to lightly cover for next layer. Continue to layer until all ingredients are added, ending with motzarella cheese.

Cover and cook on high for 2 hours. Serve with garlic bread and green salad. YUMMY!

Best Ever Mashed Potatoes

2-3 lbs. Yukon Gold potatoes

4oz. cream cheese

1/2 cup sour cream

butter

salt

pepper

Peal and slice potatoes. Place in a sauce pan and just cover with water. Lightly salt. Bring to a boil and reduce heat until potatoes are easily forked. Drain. Immediately add cream cheese and sour cream. It is essential that you do not let the potatoes cool in this process- they will become starchy. Whip with a blender until fluffy. Transfer to serving dish and top with butter and pepper. YUMMY!!!

Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs

3 1/3 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 (15oz.) can pumpkin

2/3 cup water

Preheat oven to 350 degrees. Grease loaf pans well. I use 4 small loaf pans, but you can use 2 regular loaf pans.

In mixing bowl beat sugar and oil on medium speed. Add eggs and beat well.

In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Alternate adding flour and 2/3 cup water to sugar mixture, beating on low speed after each addition. Beat in pumpkin. Spoon batter into prepared loaf pans.

Bake 55-60 minues or until wooden toothpick comes out clean. Cool pans on wire rack for a bit, then remove from pans and finish cooling on wire racks. Wrap up tightly. This bread is better enjoyed the next day; it slices better.

Pot Roast

1 medium sized beef roast

1 can cream of chicken soup

1 can stewed tomatoes

1 cup water

garlic salt

pepper

Place roast into slow-cooker. Pepper and sprinkle with garlic salt to taste. In mixing bowl, combine soup, tomatoes and water. Pour over roast. Cook on low setting for 8 hours or on high setting for 5 hours (Low is better, if you have the time). Serve with mashed potatoes or mac-n-cheese.

Side note: you can throw in baby carrots, onions and potatoes if you want a one pot wonder! The chicken soup turns to beef gravy and is SUPER yummy!