Peach Crumble Bars

These are very easy and sure to please!

Peach Crumble Bars

• 1 pkg dry cake mix (white or yellow)
• 1/3 cup butter, softened
•  2 large eggs, divided
• 29 oz can peach slices, drained
• 8 oz cream cheese, room temperature
• 1/3 cup suagr
• 1 tsp vanilla extract

Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.

Cut peach slices into 1” pieces; Spoon onto partially-baked crust.

In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches. Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator.

Honey Parmesan Slow Roasted Pork

Um, all I have to say is that YOU HAVE TO TRY THIS!!

Honey Parmesan Slow Roasted Pork

• 1 (2-3 pound) boneless pork roast
• 2/3 cup grated Parmesan cheese
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp dried basil
• 2 Tbsp minced garlic
• 2 Tbsp olive oil
• 1/2 tsp salt
• 2 Tbsp cornstarch
• 1/4 cup cold water

Tip: I added a few drops of my Doterra Wild Orange Oil. Mmmm!

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours (or if in a hurry on high for 3 hours)

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with sauce over top. 

Slushy Peach Fizz

 On a hot day like today was, this drink sure hits the spot! My husband is not a fan of peaches but he couldn't get enough of this drink!


Slushy Peach Fizz

• 2 cups frozen peaches
• 1 can frozen limeade
• 1 2 liter sprite

Add ingredients in the order listed and fill sprite about an inch from the top. Blend until smooth. Enjoy!

Toasted Meatball Subs

Really there is no special recipe for this, just an easy dinner idea that is sure to please! I buy the $4.00 bag of frozen meatballs from Walmart (Great Value brand). I also bought cheddar sub bread. I let the meatballs simmer in a pan of spaghetti sauce for about 10 minutes until they are nice and hot, then I open the subs on a cookie sheet and put some meatballs on them with a slice of cheddar cheese. Then I bake them until the cheese is melted. I top with sauteed mushrooms, you could also do jalapenos and olives and Greek peppers. Then I spread mayonnaise on the bread and viola! A masterpiece has been born :)

Fudgy Buttercups (Healthy Style)

Oh praise the heavens! A recipe that is healthy yet tastes fattening! If you like creamy peanut butter cups then you'll love these. They are super addicting but you don't feel bad eating them because they are healthy! It satisfies the sweet tooth dieter.

Fudgy Buttercups

• 1/2 cup coconut oil
• 1/2 cup high quality cocoa powder
• 1/2 cup smooth almond butter
• 1/4 cup raw honey or maple syrup
• 1/2 teaspoon vanilla

Melt coconut oil.  Blend all ingredients together in a food processor or blender.  Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10. Chill for 2 hours or freeze for 10 minutes.  When firm, remove.  Store in a sealed container in the refrigerator

Gummy Freezer Pops

Oh these are so yummy and so easy! Frozen soda still has fizz in it and it tickles your tongue. This is the perfect summer treat! What kid can't resist soda and gummy bears? My husband sure can't!

Imagine the combinations you could have fun with -  Pineapple soda with gummy peach rings, orange soda with cherry gummies. Oh the delight!

Gummy Freezer Pops

• Spite
• Gummy Bears

Fill popcycle molds halfway with gummy bears and then fill to the top with sprite. Freeze about 4-6 hours. Enjoy!

Lil' Piggies

I read the nursery ryhme the Three Little Pigs to my son's 1st grade class. Then I had them make these. It was the only craft/treat I could think of. Now, I didn't have strawberry cake mix on hand when I came up with this idea, so I used a white cake mix and added strawberry jell-o. This is how I made my coconut lime cupcakes. I have to say that a box of jell-O changes the chemistry of the cake mix and somehow makes it softer. These are cute and they are delicious!!

 For the muddy piggy effect, just sprinkle chocolate sprinkles on their faces!

Lil' Piggies

• 1 box white cake mix (eggs, oil and water according to directions on box)
• 1 pkg strawberry gelatin
• 1 pkg strawberry wafers
• 1 bag strawberry marshmallows (cut in half)
• 1 bag chocolate chips
• 1 can black cake decorating frosting 
• chocolate sprinkles
• 1 can Pillsbury Strawberry frosting

Mix cupcakes according to directions on box. Add entire box of strawberry gelatin. Mix well and bake according to directions on box. Cool.

Spread strawberry frosting on top. Place halved marshmallows for pig snouts on top. Dot nostrils with black frosting. Use chocolate chops for the eyes. Take wafers and cut on angles to create triangles for the ears. Sprinkle chocolate sprinkles under snout. Enjoy!

Cake Mix Waffles

Lately I am all about easy! Yes, waffles taste great from scratch but who says they can't taste great from a cake mix? I've made chocolate waffles before but these were much more simple!

There's really no recipe for this. Just follow the directions on your cake mix box and pour into your waffle iron. One box makes about 13 waffles. I think it will be so fun to try other flavors like strawberry, lemon even carrot cake or spice cake. Mmmmm!!

We had ours for breakfast but this would be fun to try as a sundae. Scoop vanilla ice cream on top with sundae toppings. Mmmmmmm!!

Cinnamon Pull Apart

 

These are so easy to make, absolutely delicious in every way and so beautiful to look at! Your kitchen will smell like cinnamon rolls but for half the work. This is gooey goodness that you must try!

Cinnamon Pull Apart

• 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
• 3 Tbsp. butter or margarine, melted
• 1/2 C. maple syrup
• 1/3 C. packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 C. chopped pecans, optional
• 1/4 C. chopped almonds, optional

 

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for 15 minutes or until golden brown.  (I baked mine for an extra 6 minutes since they were still doughy in the center) Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Golabki (The Polish Burritto)

My friend made this for me last week and it was quiet delicious! It's a dish from Poland and my husband calls it the "Polish Burrito".  She served it with a sauce made from ketchup and beef stock - it was really tasty!

Gołąbki

• 1 whole head cabbage, about 4 pounds
• 1 large onion, chopped
• 2 tablespoons butter
• 1 pound ground beef
• 1/2 pound ground pork
• 1 1/2 cups cooked rice
• 1 teaspoon finely chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup beef stock
• Sour cream for garnish (optional)

 

Heat oven to 350 degrees. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven. 

Saute the chopped onion in butter in a large frying pan until tender, and let it cool. Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined. Don't overmix or the meat will become tough. 

Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. 

Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked. 

Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker. 

Pomadora

 

This is the most delicious and addicting pasta on the planet! it's also a fabulous bread stick dip! I was introduced to this recipe about eight years ago from a lady that said her kids always served this for prom, and it easily became my favorite. It's sweet, creamy and tangy with the perfect amount of cheese. Your taste buds will never be the same! 

The original recipe is just the sauce with angel hair pasta, but when I make it I like to add sausage or ground beef and I top it with lot's of cheese. In fact, when I make dinner for a lot of people I always make this because it's so easy to triple the recipe and it's a lot of food. I once fed 25 people (who all had seconds and thirds) in my home from tripling the recipe. When I need to make a lot I like to bake it. So I prepare it in a giant aluminum roast pan. I put the pasta in and add about 2 Tbs olive oil and stir it in, so the noodles don't stick together. Then I pour the sauce over the top and the meat. Then I top with about 4 cups of shredded mozzarella and Parmesan. It's MMMMMMazing! 

I used spaghetti noodles in this pic but trust me - angel hair pasta is the best for this! You want it smooth and silky in your mouth. 

Pomadora

• 1 box angel hair pasta
• 1 jar of meatless spaghetti sauce
• 1 small carton of whipping cream
• 3/4 cup grated/shredded Parmesan cheese (the real fresh stuff, not the dry immitation on the pasta isle)
• 5 Tbsp butter
• 1/4 cup sugar
• pinch of garlic powder and dried basil (optional)

Boil pasta according to directions on box (about 10 minutes). In a saucepan mix all remaining ingredients together on medium high until warm and a little bubbly.  Pour over pasta and top with fresh Parmesan/Mozzarella cheese.

Here's how I make it as a bake - This baby was gone in 30 minutes!

 

This is super easy to make and so delicious!! It has a tangy zing that will tickle your taste buds and is so refreshing!

Frozen Strawberry Zinger

1 can frozen limeade from concentrate
1 bottle sprite
1 cup ice cubes
2 cups frozen strawberries

 Place limeade, 6 cups of sprite, ice cubes and strawberries into blender. Blend until smooth. Enjoy!

Taco Pie

 

This is such a fun way to eat tacos and you don't even need tortillas! It's super tasty!!

Taco Pie

• 1/4 cup butter
• 2/3 cup milk
• 1 package taco seasoning mix
• 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup sharp cheddar cheese, shredded
• Sour cream, optional

Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just barely turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream. 

My Newest Blog

I want to invite you to my newest blog! Lindsey Unedited It's a place where I get to talk about the things I never can here or on Facebook. It should be pretty entertaining as well as inspirational. Hope you check it out!

Lindsey

Sweet Potato Biscuits

My kids loved these! They are so yummy!

Sweet Potato Biscuits

• 1 3/4 cups all-purpose flour, plus more for kneading and shaping
• 2 tablespoons light-brown sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
• 3/4 cup Sweet-Potato Puree, chilled
• 1/3 cup buttermilk

Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).

 

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

 

Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

Strawberry Carrots

These are so fun for Easter and they taste wonderful!

Strawberry Carrots

• 1 pkg of Almond bark (AKA candy coating)
• orange food coloring
• 2 pkg fresh large strawberries

Rinse strawberries. Melt almond bark in microwave according to directions on microwave. Stir in food coloring. Coat strawberries in coating all the way up to the green leafy part. Set on a platter or wax paper until coating is solid. Enjoy!

Coconut Lime Cupcakes

This is my own made up recipe! These are super moist and delicious - you won't be able to eat just one. They are even better when you eat them cold. I made candied limes to place on top. Click on the link below to see my easy recipe for candied limes.

• 1 box of white cake mix
• 1 box of lime Jell-O mix
• 3 eggs
• 1/3 cup oil
• 1 cup water
• lime

Topping

• 16 oz cool whip
• 1 can Creme of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers. It's in a can and has the consistency of shortening)
• 8 oz cream cheese

 Candied Limes

Mix cream cheese and creme of coconut together with mixer. Add cool whip. Mix until lumps are all gone. Place in the fridge.

Mix cake mix, eggs, oil water and jell-o in bowl. Zest a lime into cake mix. (I also add about 1/2 cup of the lime syrup left over from making the candied limes) Place in cupcake molds and bake at 350 degrees for 20 minutes. Cool.

Top with topping and candied limes. Place in fridge for 2-4 hours. Enjoy!

Sopapilla Cheesecake

 
These are so delicious! 

Sopapilla Cheesecake

• 2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
• 2 (8oz) packages cream cheese (softened)
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter (melted)
• Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.  If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.

Lime Syrup (Candied Limes)

This is so easy and you can do it with lemons and oranges as well! I love it on pancakes or drizzled over ice cream and cheesecake!

Lime Syrup (Candied Limes)

• 2 limes, sliced
• 1 cup sugar
• 1 cup water
• green food coloring 

Bring water and sugar to a boil - add limes and about 4 drops of food coloring. Boil for 10-15 minutes until limes appear translucent. Remove limes. Allow to cool. Syrup thickens in the refrigerator.

Place limes on paper towel and allow to cool. You can roll them is sugar if you'd like, after they have cooled. Enjoy!

Frozen Sour Patch Grapes

Oh these are divine! They are the perfect after snack on a warm day. It's a great way to get your kids to eat fruit and they are so good, they can't just eat one. If you love Sour Patch Kids and you love Popsicles, you'll love these!

Frozen Sour Patch Grapes

• 1 bag of green grapes
• 1 pkg watermellon flavored Jell-O

Rinse grapes and place in a strainer. Pour Jell-O mix into medium sized bowl. Place grapes in bowl and coat with Jell-O mix evenly. Place on a platter and freeze for 4 hours. Enjoy!

Boxty (Irish Potato Pancakes)

I made these for St. Patty's day. They are so good that I think I'll make them more often. I added garlic powder to mine and served them with sour cream dip. Yum!!

Boxty (Irish Potato Pancakes)

• 2 pounds (3 to 4 large) Yukon Gold potatoes, peeled
• 3/4 cup whole milk
• 1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
• 1 large egg
• 1/3 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 tablespoons unsalted butter, cut into small pieces

Chop half of the potatoes and boil in salted water until tender.

 

Meanwhile, grate the remaining potatoes on the large holes of a large cheese grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl. Remove all water and set aside.
 

When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
 

Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
 

Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.

Blooming Cheese Loaf

This is super good especially with pizza dipping sauces! The bread strips pull off like little bread sticks! My kids at the whole thing in 30 minutes. I served this as an entree with a salad.

Blooming Cheese Loaf

1 loaf of white bread, not sliced (I made one in my bread maker)
8-10 slices of mozzarella or cheddar cheese (I used both)
1/2 cup sliced green onions
1/2 stick of melted salted butter
1/4 tsp garlic powder
1/2 tsp Italian herbs

Cut horizontal and vertical cuts into bread loaf, not slicing all the way through to the bottom. Cut cheese slices into 1 inch strips and place between bread slices. Sprinkle onions over the top. Melt butter with garlic and herbs. Pour over bread. Bake in oven at 375 degrees for about 8 minutes. Serve hot!

Veggie Bars

There are the perfect h'orderves. They are creamy and refreshing - a hit for your party!

Veggie Bars

• 2 cans crescent rolls
• 1 cucumber, cut in thin slices
• 8 oz cream cheese
• 1 small tub sour cream
• 1/2 tsp dill
• 1/4 tsp garlic powder
• dash of salt & pepper

Roll out crescent roll dough onto cookie sheet. Bake according to directions on can. Cool and set aside. Mix together cream cheese, sour cream, dill, garlic, salt & pepper. Spread over cooled dough. Cut a slit into the sides of cucumber slices and fold for the fancy look above. You can also top with cherry tomatoes and broccoli florets. Sprinkle dill on top. Refrigerate for 2 hours and cut into bars. Serve cold.

Bostom Creme Pie Pancakes

These are so delicious! I was in a hurry so I didn't strain my custard as you can see in my picture. Nevertheless it was fabulous!

Pancakes:

• 1 cup Yellow Cake Mix
• 1 cup Dry Pancake Mix
• 1 cup Milk
• 1 tsp Vanilla
• 2 whole Eggs

Pastry Cream:

• 1/3 cup Sugar
• 5 Egg Yolks
• 1 1/2 Tbsp Cornstarch
• 1 cup Milk
• 1 cup Half-n-Half
• 1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
• 1 Tbsp Butter

Chocolate Ganache:

• 8 oz. Chocolate (I used a jar of Nutella)
• 1 cup Heavy Cream

Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use.

In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve

Chocolate Ganache: In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.

Pancakes: In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.

To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top

Berry Best Dip

This was easy and another great way to help your children eat more fruit!

Berry Best Dip

• 7 oz marshmallow creme
• 8 oz cream cheese
• 1/4 cup crushed strawberries

Blend together in mixer until smooth and silky. Enjoy!

Coconut Cream Dip

This is so delicious! My family could not stop eating it. It's the perfect way to get your kids to eat more fruit!

Coconut Cream Dip

• 4 oz cream cheese
• 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)
• 1/2 (8oz) tub Cool Whip

 Mix all ingredients together until lumps are gone.

Green Goddess Dip

Green Goddess Dip

• 1 medium ripe avocado
• 1 clove garlic, minced
• 1 cup sour cream
• 1 tbsp lemon or lime juice
• 1 jalapeno pepper, finely chopped
• 1 tsp dried or fresh basil
• 1/4 tsp ground cumin
• pinch salt and pepper

Combine all the ingredients and process in your food processor until smooth. Or use a mixer and blend everything. Serve with taco chips. Enjoy!

Crock Pot Lasagna

I am all about easy! I seldom make lasagna because it seems like so much work and mine always seems to watery in the end and doesn't hold together. Well, having it slow cook all day in the Crock Pot seems to take care of the too watery problem. The picture on the blue plate it how it looks when you cut out a piece right away, the picture on the top is how it looks when you serve it the next day - and that's the secret. This recipe is so delicious!

Crock Pot Lasagna

• 2 containers ( 15 oz. ea.) ricotta cheese
• 1 lb lean ground beef, cooked until brown
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 envelope Lipton Recipe Secrets Vegetable Soup Mix (or another flavor)
• 2 jars (1 lb. 8 oz. ea.)Spaghetti sauce
• 12 lasagna noodles, uncooked

Combine cooked ground beef, ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton Recipe Secrets Vegetable Soup Mix in medium bowl; set aside.

Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.

Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.

Feta Meatballs & Lemon Orzo

I had heard about a similar recipe, but I just put this together in my head as I went along. It's super tasty! My husband likes his meatballs well done - so I really let these babies cook!

Feta Meatballs & Lemon Orzo 

Meatballs

• 1 lb of lean ground beef
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/2 tsp garlic powder
• 2 Tbsp Worcestershire sauce
• 1/2 cup Feta cheese, crumbled
• 1/2 tsp Italian seasoning

 Soup

• 2 (32 oz) cans of chicken stock
• 1 pkg of Orzo pasta
• 1 cup sliced green onions
• 2 cups diced tomatoes
• 1 tsp grated lemon
• 1 Tbsp fresh lemon juice
• salt & pepper to taste 

Mix meatball ingredients together in large bowl. Add more breadcrumbs if needed. Shape in 2 inch balls and cook in medium high in a skillet until centers are no longer pink.

In a pot on medium high add chicken stock and bring to a boil. Add orzo and boil according to directions on pkg (about 10 minutes). Turn heat to medium low and and remaining ingredients. Pour soup in a soup plate and top with meatballs. Enjoy!

Favorite Cooking Tool - Microwave Chips!

Okay, every now and then I come across a product that just enhances my cooking and recipes - this is one of them! It's the Microwave Chip Maker from Pampered Chef! I love that I can pop my potato slices in the microwave without using any oil (or salt for that matter) and minutes later they come out crisp, crunchy and with so much flavor! Even the sweet potatoes. I found that for faster results, I have to turn the turn table option off so they sit still - it makes them cook quicker. These are just delicious!

Easy Chicken Artichoke Penne

Mmmmm! I threw this together last night and it was so good I wanted to write it down so I wouldn't forget it.  It's creamy, tangy and a lovely entree! This is my quick and easy version but if you like the real deal you can use fresh chicken and fresh crumbled bacon. Either way it's super yummy!

Chicken Artichoke Penne

• 1 box of penne pasta
• 2 cans of chicken chunks
• 1 can marinated artichoke hearts, halved
• 1 pkg real bacon bits (the real bacon)
• 1 large tomato, diced
• 1/2 cup sliced celery
• 1/2 cup sliced green onions
• 2 cups baby spinach leaves
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Mozzarella cheese 
• Monari Federzoni Balsamic glaze - roasted pepper flavor  (on the vinegar shelf at Walmart)

Dressing

• 1/2 cup mayonnaise (I use Kraft made with olive oil)
• 1 Tbsp lemon juice
• 1/2 tsp fresh cracked pepper
• 1/2 tsp sea salt
• 6 drops of lemon essential oil (essential oil is very concentrated which is why I prefer it to extracts or zesting. It adds to the flavor in a way I can't describe. I use doterra brand oil) 

Boil penne according to directions on box. Rinse and place in large salad bowl. Add chicken, artichokes with juice, bacon, tomatoes, celery, green onions and spinach and cheese. Toss together. In a separate small bowl mix together dressing ingredients and pour into pasta salad. Stir together. Enjoy!

Valentine Parfait

Mmmmm! This is super yummy and so beautiful. It's creamy and cold and who doesn't love cherries?

Valentine Parfait

1 can (21 oz) cherry pie filling divided
1 1/2 cups boiling water
1 pkg. (8 serving size) cherry Jell-O
1 1/2 cups cold water
4 cups angel food cake cubes
3 cups cold milk
2 pkg (4 serving size) instant vanilla pudding
1 tub (8 oz) cool whip topping, thawed and divided

Reserve 1/3 cup cherry pie filling for garnish, set aside. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until dissolved. Stir in cold water and remaining cherry pie filling. Refrigerate 45 minutes until slightly thick.

Place cake cubes in 3 quart glass serving dish. Spoon gelatin mixture over cake. Refrigerate 45 minutes until set but not firm.

Pour milk into large bowl. Add dry eat with whisk 2 minutes. Gently stir in 2 cups of whipped topping. Spoon over gelatin mixture in dish. Refrigerate 2 hours until set. Top with remaining whipped topping and reserved cherry pie filling. Enjoy!