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!

Apple Crisp

3/4 cup dark brown sugar, packed

1/2 cup flour

1/2 cup oats

3/4 tsp. ground cinnamon

3/4 tsp. nutmeg

4 Tbsp. unsalted butter, softened

4 medium apples (I use Granny Smiths), cored pared and cubed

Heat oven to 375 degrees.

In a bowl, blend together sugar, oats, flour, cinnamon, nutmeg, and butter until crumbly.

Arrange apples in lightly sprayed baking dish. Spread crumbs evenly over top of apples.

Bake 30-35 minutes, or until apples are tender and topping a golden brown. Serve warm with ice cream!

Cheesy Chicken Enchiladas

1 can Fiesta Cheese soup

2 cups Pace Picante sauce, divided

2 cups cooked shredded chicken

1 cup shredded cheddar cheese

6 flour tortillas

sour cream

Preheat oven to 375 degrees. Combine soup and 1 cup Picante sauce in mixing bowl. Add chicken and stir well. Divide chicken mixture among tortillas. Sprinkle each with shredded cheddar cheese. Roll up and place toothpicks in center to secure. Place in a lightly sprayed baking dish. Cover with foil and bake for 40 minutes or until bubbly. Remove toothpicks and serve with remaining Picante sauce and sour cream.

Snickerdoodles

2 3/4 c. all-purpose flour

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

1 c. butter flavor crisco

1 1/4 c. sugar

2 eggs

1 t. vanilla

2 T. sugar

1 T. ground cinnamon

1 t. ground nutmeg

Preheat oven to 400 degrees. Sift together flour, cream of tartar, baking soda, and salt. Set aside.

Beat together crisco & 1 1/4 c. sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla. Stir in flour mix.

In a small bowl, combine remaining sugar, cinnamon, and nutmeg. Scoop dough into 1" balls and roll between hands to form. Roll into sugar mixture until covered. Place 2 inches apart on ungreased cookie sheet. Bake for 10-11 minutes or until lightly browned.