Crock Pot Chicken Lasagna

This recipe is delicious! My whole family loves it!

Although it is one of the more complicated crock pot recipes that I have tried, it is very worth the effort! Even though it has spinach in it, my 3 year old loves it...that's gotta tell you something! :)

2 cans Cream of Chicken
1/2 package of frozen chopped spinach...thawed, drained and squeezed
1 (9 oz.) pkg. of frozen, diced, cooked chicken
1 (8 oz.) sour cream
1C milk
1/2 C Parmesan cheese
1/3 C finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
9 uncooked lasagna noodles
1C shredded mozzarella cheese

Stir together first 10 ingredients in a large bowl. Spray crock pot with Pam and place 3 lasagna pieces in bottom. Break pieces as necessary to cover the bottom. Spread 1/3 of the spinach mixture over the noodles. Sprinkle with 1/3 of the mozzarella. Repeat these 3 layers 2 more times. Cook on Hi for 1 hour and Lo for about 5 hours.

Notes...
* I was kind of generous on my cheese measurements. :)
* My lasagna started getting pretty crispy around the edges after about the 4th hour (which actually ended up adding to the flavor!), but keep an eye on it toward the end if it is your first time to make it.

Taco Soup

This recipe came from a family cook book, and I have made it many times! It is great when you need a fast dinner!

1 lb. ground beef
1 pkg. Ortega (or other gluten free brand) taco seasoning
1 pkg. dry Ranch dressing mix
1 can whole corn
1 can chili beans
1 can Ro-tel
Shredded cheese

Brown ground beef in a soup pot, and drain. Add in taco seasoning and Ranch mix. Stir. Add corn, chili beans, and Ro-tel, then stir to combine. Heat through. Serve topped with shredded cheese.

Make Ahead Breakfast Casserole

This recipe was served the morning of my cousin's wedding. I loved it so much that I asked for the recipe, and have made it many times!

6 slices of bread
1 lb. sausage
1 1/2 C cheddar cheese
6 eggs
2 C half & half
1 tsp. salt
margarine

Cut crusts off of bread. (I don't always do this part.) Spread margarine on both sides of bread. (I usually only do one side.) Place bread in a greased 9x13 dish. Cook sausage and drain on paper towels. Spread over bread. Sprinkle with cheese. Combine eggs and 1/2 & 1/2 and pour over sausage. Cover and chill overnight. Remove 15 minutes before bake time. Bake, uncovered, 45 minutes at 350.

Cornbread

This recipe is from a family cook book. I like to serve this with my potato cheese soup, which is also on my recipe blog. I don't always use an iron skillet to prepare this, but when I do, the crust turns out much crispier and better!

1C cornmeal
1/4 tsp. salt
2 eggs
1C milk
1/2 tsp. soda
1 small can cream style corn
3-4 jalapeno peppers, cut into pieces (I leave this out...or just put in a tiny bit)
1/4 C grated cheese
1/4 C vegetable oil

Preheat oven to 350. Pour oil into a skillet and heat while preparing other ingredients. Mix meal, salt and eggs. Beat well. Add milk with soda. Add corn, peppers, and 1/2 of cheese. Remove oil from oven, pour hot oil into meal mixture, and mix together. Pour combined mixture into skillet and sprinkle with remaining cheese. Bake 45 min. at 350.

Apple Dumplings

My mother in law gave me this recipe. It is so quick, easy and delicious! I have made it just for my family, as well as for many social gatherings, and everyone always likes it! YUM!

2 cans refrigerated crescent rolls (8 in a can)
2 large Granny Smith apples (peeled and cut into small pieces)
2 sticks butter, meted
1 1/2 C sugar
1 tsp. cinnamon
1 (12 oz.) can Mountain Dew

Preheat oven to 350. Spray the bottom of a casserole dish with Pam. Open one can of rolls...do not separate any of the triangles. Unroll onto the bottom of the casserole dish. Push together the perforated edges a little to seal up the holes. Sprinkle with the apple pieces. Open the second can of rolls, and roll out on top of the apples. (I don't bother pinching the perforated holes together for this layer.)Combine the cinnamon and sugar into the melted butter, then spread/pour over top. Pour the Mountain Dew over this top layer. Bake 350 for 45 minutes, or until golden brown.

Ramen Walnut Salad

My neighbor Amy made this for a lunch that I went to at her house this summer. It was so good that I could have had several helpings! I restrained myself, but made sure to get the recipe!

1 bunch romaine
1 bunch finely chopped broccoli
4-6 chopped green onions
1C chopped walnuts
1 pkg. Ramen noodles (broken...no seasoning)
4 Tbsp. butter

Dressing
1C Wesson
1C sugar
1/2 C red wine vinegar
3 Tbsp. soy sauce
salt and pepper to taste

Saute walnuts and noodles in butter until light brown. Drain on paper towel. Set aside.

Blend dressing ingredients in blender.

Add sauteed walnuts and noodles to mixture.

Mix with salad and serve.

Mozzarella Chicken

I actually found this recipe on another blog. It was simple and fast to make, and we all liked it...it's a keeper!

4 large skinless boneless chicken breasts
6 oz. Mozzarella cheese slices (I've also used shredded)
1 can Cream of Chicken soup
1/4 cup white cooking wine
salt and pepper to taste
1 cup herb-flavored crushed up Pepperidge Farm stuffing mix
1/2 stick butter, melted

Preheat oven to 350 degrees. Place uncooked chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 1 hour.