Crock Pot Lasagna

I am the proud owner of a Crock Pot® now--which is incredible when you are constantly running from one place to another.  There is something so incredible about throwing things together in a Crock Pot® and coming back to a delicious meal in 4-5 hours.  This recipe has been in my family for a long time, and I loved when my mum made it when I was a kid.  I hope you enjoy it as well!

**This recipe is for a 5 qt Crock Pot®
Prep Time: ~15 minutes
Cook Time: 4-5 hours


Ingredients:
1 jar Prego (any kind is fine, but I prefer the Italian Sausage one!)
1 package (8 oz) no-boil lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 1/2 C (12 oz) small-curd cottage cheese
1/2 C grated Parmesan cheese


Spread a fourth of the Prego in an ungreased 5-qt slow cooker.  Arrange one third of the noodles over the sauce (break the noodles to fit).  It is okay, even good, if the noodles cover each other.  


Combine the mozzarella cheese, cottage cheese, and parmesan cheese in a medium bowl.  Spoon a third of the mixture over the noodles.  Repeat the layers twice (sauce-noodles-cheese order always).  Top with the remaining sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.  Enjoy!

Spaghetti Carbonara

I'll be the first to admit that when my friend C mentioned making 'spaghetti carbonara' I flat out had no idea what he was talking about.  Turns out it is a yummy pasta meal!  The only thing to be careful of is this recipe is extremely time-sensitive.  By this I mean that it needs to be eaten right after it's made otherwise it congeals.

1 lb spaghetti

1/4 C heavy cream

3 eggs

1/2 lb bacon, cut into small strips/pieces

1 tsp oil

1/2 an onion, chopped

1 clove garlic, minced

1/2 C parmesan cheese 

salt & pepper

1 TB fresh parlsey (optional)

Fill a large pot with water and a pinch of salt.  Heat the water until boiling.

While the water is prepping, add the bacon to a pan and cook slowly (medium-low heat) until crispy.  Removed the bacon from the pan and once it has cooled, break into small pieces.  Set aside.  Add the chopped onion to the pan (you can keep a bit of the bacon grease to aid with the cooking or drain and use a touch of olive oil) and cook until slightly translucent.  Add the minced garlic and cook for 1 minute. Set aside.

Once the water has boiled, add the spaghetti and cook according to the package until they become al dente (i.e. tender but a little firm to bite).

While the pasta is cooking, combine the eggs, cheese, cream, and oil into a bowl and whisk until mixed.  Once the pasta is cooked, drain completely and return to the pan.  Pour the egg mixture over the spaghetti and toss until the pasta is coated.  Finally add salt and pepper to taste, the bacon pieces, and finely chopped parsley.  Serve immediately and enjoy!

Adapted from: http://culinaryarts.about.com/od/pastanoodles/r/carbonara.htm

Peanut Butter Frosting

If you are looking for a quick way to whip up your own frosting, you're in the right place!

Ingredients:
1/4 C butter, softened
2/3 C creamy peanut butter
1 1/2 C powdered sugar
1/4 C cream or whole milk

In a medium bowl, beat together butter and peanut butter until it is light and fluffy--there shouldn't be any chunks.  Slowly beat in 1/2 of the powdered sugar.  Mix in the cream/milk followed by the remaining powdered sugar. If the mixture is too thick, add a little extra cream or milk.  This should make enough to cover 12 cupcakes.

Chocolatey Cupcakes

Instead of doing the typical "Thank you card" I try to do thank you desserts.  I mean, cards are nice and all, but in the end they just end up getting thrown away, recycled, or stored in a box somewhere with all the other thank you cards.  I needed to borrow a DVD from Z's old roommates for a paper, so in return they got some of these scrumptious cupcakes!

Serving Size: 12 cupcakes

Prep Time: ~10 minutes 

Bake Time: 20 minutes

Ingredients:

3/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 C (1 stick) butter, softened
1 1/4 C granulated sugar
2 eggs
1 1/2 tsp vanilla
1/2 C whole milk

Preheat your oven to 350 F.  Line muffin baking pan with paper liners.

In a small bowl, carefully mix flour, cocoa, baking powder, and salt; set aside.  In a large bowl using an electric mixer beat together butter and sugar until creamy (~3-4 minutes).  Once mixed add eggs, one at a time, beating well after each one.  Add vanilla.  Add flour mixture alternately with the milk, beginning with the flour mixture.  Spoon the batter into the muffin cups, filling about 2/3 full.

Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.  Let cool on racks and then enjoy!

If you want to try your own frosting with it, try this easy recipe: Peanut Butter Frosting

Adapted from: The Cupcake Bible