Crockpot Lasagna

I made this for Michael for Father's day.  It was so easy and delicious!

1 pound bulk Italian sausage or ground beef

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 or cottage cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles 

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.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

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. 

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

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. 

Makes 8 servings

Chocolate Lava Cake

I found this recipe on Pinterest and am glad to say it was not a pinstrosity!  We had a lot of left overs, so on day two I sprinkled walnuts on top and liked it even better!

Time: 15 min. prep + 2 1/2 hours cooking Yield: 12 servings Recipe from Betty Crocker 1 box chocolate cake mix 1 1/4 C milk 1/2 C vegetable or canola oil 3 eggs 1 (3.9 ounce) instant chocolate pudding 2 C milk (I used 1 %) 1 (12 ounce) bag milk chocolate chips parchment paper 1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely. 2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl. 3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy. 4. Pour the batter into the lined crock pot. 5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes. 6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be. 7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it. 8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum. 9. Place some on a plate and add a  cool scoop of ice cream or whipped cream right on top. Original post: http://jamiecooksitup.net/2013/07/chocolate-lava-cake-crock-pot/

BBQ Ribs

This is a recipe Jessica gave me a while back.  We love it!  Last time I made it I put them in the crock pot and let them cook on low for about 6 hours (maybe . . .).  They were delicious and so tender!! I always use boneless meat because I'm snobby like that.

Ingredients:

Serves: 4-6

Yield:

3.0

lbs Ribs

Units: US | Metric

• 3 lbs pork back ribs
• 1 (8 ounce) jar honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning
• ½ teaspoon onion powder
• ¼ teaspoon celery salt
• ½ cup dark brown sugar
• ¼ teaspoon fresh ground pepper
• 1 medium onion , grated or finely chopped
• 12 ounces barbecue sauce
• ¼ cup white sugar

Directions:

1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2. Cut ribs apart for easier serving.
3. Mix together making sure to coat all ribs with this semi-dry paste.
4. Spread ribs out evenly on bottom of pan.
5. cover lightly with foil.
6. Bake at 375 degrees for approximately 1 hour.
7. Turning or stirring occasionally.
8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.

http://www.food.com/recipe/should-be-illegal-oven-bbq-ribs-8701Ingredients: