Slower Cooker Lasagna

August 2009: Slower Cooker

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 sheets of uncooked lasagna noodles
1/2 cups shredded Parmesan cheese

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with hald of ricotta mixture. Repeat with another layer and finishe with remaining 1/3 beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Submitted by Kelli Callahan

Crock Pot Triple Chocolate Mess

August 2009: Slow Cooker

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding
1 small bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low for 4-5 hours. Serve in a bowl with ice cream.

Submitted by Melanie Rottweiler

Tater Tot Casserole

August 2009: Slow Cooker

32 oz Bag Frozen Tater Tots
1 pound ground beef or turkey, browned
1/2 tsp salt
1/4 tsp pepper
(2) 14 oz cans green beans, drained
10 3/4 ounce can cream of mushroom soup
1 tbsp dried onions
1/4 cup milk

Line slow cooker with frozen tater tots. Combine remaining ingredients, pour over potatoes. Cover and cook on high for 2 to 3 hours.

Note: sprinkle individual servings with your choice of grated cheese or serve with ketchup.

Submitted by Shauna Cooke

Pulled Pork

June 2009: Picnic Foods

1 Pork Roast (3-4 lbs)
1 onion
3 cloves garlic
2 Tbsp liquid smoke
4 cups water
Cajun Seasoning
BBQ sauce

Cut pork roast into big chunks. Liberally season with cajun seasoning. Brown all sides of the meat. Add to slow cooker. Roughly chop the onion and garlic. Add to slow cooker. Add water and liquid smoke over the pork. Cook on low for 10 hours. When it is finished, pull it apart and add your favorite BBQ sauce.

Submitted by Randi DeRoest

Sunset Salad

Originally submitted by Christy Pethel

Dressing:

2 cloves garlic, peeled and chopped
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 ½ teaspoons Dijon mustard
1 ½ teaspoon dark brown sugar
½ teaspoon pepper
½ teaspoon salt
¼ teaspoon vanilla

Salad:

Spinach
Sugared pecans
Bleu cheese
Pears

Add all dressing ingredients into a jar, bowl, cruet, etc. There are no specific measurements for the salad ingredients. You kind of just put in how much you would think would be a great salad.

O’Tai

Originally submitted by Christy Pethel

(3/4 gallon milk, maybe) Milk
(1/4 gallon water, maybe) Water
2 cups sugar
1 can crushed pineapple
1 seedless watermelon, grated (yes, like on a cheese grater)
½ bag shredded coconut
Club Soda or 7-Up

Take a big pot ( or bowl/pitcher as big as a pot). Fill the pot with 2 parts milk and 1 part water. Add watermelon, crushed pineapple, sugar ( you don’t have to add all of it. Add to taste), coconut, and club soda. (again, add this to taste).

Basil Tortellini Salad

Originally submitted by Kelli Callahan

1 9-ounce package refrigerated cheese tortellini
1 small red sweet pepper, cut into bite-size strips
1 cup broccoli florets
¾ cup thinly sliced carrot ( 1 large)
2 Tablespoons grated parmesan cheese
½ cup mayonnaise or salad dressing
3 tablespoons snipped fresh basil
1 Tablespoon milk
½ teaspoon freshly ground black pepper
1 clove garlic, minced
2 Tablespoons pine nuts or chopped walnuts, toasted (optional)

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. In a large bowl combine pasta, red sweet pepper strips, broccoli florets, and sliced carrots. For dressing, in a small bowl stir together mayonnaise, parmesan cheese, basil, black pepper and garlic. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving, stir in nuts, if desired. If necessary, add milk to moisten.