Crock-Pot Lasagna Recipe

Recipe created by Jessica Seinfeld

Ingredients

Crock-Pot Lasagna Recipe

• 1 can (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

skor cake

I love skor cake. it is one of the easiest and yummiest treats to make so i thought i would share with anyone out who is unaware of that how to make it!

photo is from here.

skor cake

1 chocolate cake mix, made into a cake in a 9x13" pan

1 can sweetened condensed milk

whipped cream

2-4 skor bars broken into pieces (hammer them while they are still packaged)

once the chocolate caked has cooled completely in the pan, with the end of a wooden spoon, poke holes all over it. about every 1/2 inches.

pour the entire can of sweetened condensed milk onto the cake. it will seep into all of the holes you previously made. you may let it sit like this, covered, until a couple of hours before serving.

before serving spread a generous amount of whipped cream over the top of the cake (covering up the mess of holes and condensed milk.)

sprinkle the crushed skor bars on top.

enjoy!

Chicken Tikka Masala

2 lb. boneless, skinless chicken breast, cut into pieces
½ c. plain yogurt
1 t. chili powder
1 t. cumin
1 t. coriander powder
1 t. grated fresh ginger
1 t. garam masala
2 cloves garlic, crushed
½ c. oil
1 large onion, diced very small.
½ pkg. tikka masala spice mix (optional)
8 oz. can tomato sauce
1 c. heavy cream

Put chicken in a large saucepan. Mix chili powder, cumin, coriander powder, ginger,
garlic, and garam masala with yogurt to form a thick marinade and pour over chicken.
Stir to coat all chicken pieces and leave to marinate for ½ hour. Set to medium-high heat
and cook until chicken is cooked through, stirring occasionally. Remove chicken with
marinade to another dish. In saucepan, heat oil and fry the chicken (without marinade –
however, reserve the marinade for later) in 3-4 batches until chicken is crispy. Remove
chicken to paper towels to drain. Alternately, chicken can be grilled on skewers. Using
the same oil, fry the onion until well cooked, add some tikka masala spice mixture, if
desired, the extra marinade from the chicken, tomato sauce, and cream. Add chicken
back to saucepan and cook, covered, for 10 minutes.

Parmesan Ranch Chicken

4 boneless, skinless chicken breasts 1 package dried ranch dressing mix 1 cup Parmesan, grated 2 cups corn flakes, crushed 3 tablespoon butter, melted Directions: 1. Combine corn flakes, parmesan and ranch dressing. 2. Dip each breast in butter then roll in corn flake mixture. 3. Place in bottom of shallow baking dish and bake at 350 for 45-60 minutes.

Chocolate Peanut Butter Cookies

• 1 cup (2 sticks) butter

• 1 cup peanut butter
• 2 cups powdered sugar
• 1 ¾ cups crushed graham crackers
• 2 cups milk chocolate chips

Directions:

1. Melt butter and peanut butter together. Stir in powdered sugar and graham crackers.

2. Press mixture firmly into a 9x13 pan.

3. Melt chocolate chips; then spread on top of peanut butter mixture.

4. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature.

5. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)

Fresh Salsa

I can't wait to try this recipe! I got it from my cousin DJ and Josie's Blog! Thanks Guys!

1 can Tomatoes (diced or whole, it doesn't matter)

1 can Retell (this is the best addition to any Mexican dish. If you haven't discovered it you are missing out. It makes a great corn and black bean salsa too.)

1 tsp Diced Garlic (I use the stuff preserved in oil)

1 whole Onion - I just clean it and throw it in... the blender does all the work

1 Tbs Lime Juice (or lemon)

Cilantro... I LOVE this stuff so I put a good chunk in. Stems and all.

Salt and Pepper to taste

*Blend together and sit in fridge for at least 30 minutes. THIS IS AN IMPORTANT STEP. It gets better, hotter, more garlicer the longer it sits. Add additional items if wanted after the 1/2 hour is up.

Marty's Spaghetti Sauce

Hamburger: 1lb=5 cans tomato sauce (8 oz cans)

Brown hamburger, add onions, olives and mushrooms. Save juice from those to rinse out tomato sauce cans.

Brown all together, do not drain. Add mustard. Add tomato sauce, and stir till it bubbles. Add Italian seasoning and/or garlic salt.

Use American Beauty noodles. Squeeze noodle and if its not to hard they are done.