Crockpot Lasagna

1 box Lasagna noodles (oven ready)
1 to 1 ½ lbs. Lean ground beef
¾ C Onion, chopped
28 oz. can Diced tomatoes
24 oz. (3 cups) Tomato sauce or spaghetti sauce
1 C Cottage cheese
2 C Grated mozzarella cheese
2 tsp. Sugar
1 tsp. Parsley flakes
½ tsp. Dried oregano
1 Garlic clove, chopped
¼ tsp. Basil
1 ¼ tsp. Salt
½ tsp. Pepper

Preparation:
1. Cook beef with onions in skillet. Drain fat.
2. Break up uncooked lasagna noodles into bite size pieces.
3. Combine all ingredients in crock pot and cook on low for 6 hours, stirring every few hours.

You can go heavy on the garlic, basil, and oregano if you’d like. Serves 6-8.
I also top each serving with grated mozzarella or parmesan cheese.

Raspberry Coffee Cake

6 oz. Cream Cheese
1/4 C Butter or margarine
2 C. Biscuit Mix
1/3 C Milk
1/2 C Raspberry Jam (or any flavor or pie filling)

Cut cream cheese and butter into biscuit mix. Blend in milk. Knead gently 8-10 times in bowl. Turn onto floured wax paper, roll to 16"x10". Invert onto baking sheet - remove paper. Spread preserves down center. Make 2 1/2" cuts at 1" intervals. Fold strips over filling (to look like a braid). Bake at 400 degrees for about 12 minutes (lightly browned) Drizzle with glaze (I like almond) - can decorate top with fruit or sprinkles.

Cranberry Orange Cream Spread

1 8-oz. cream cheese, softened
2 T frozen orange juice concentrate
1 T sugar
2 tsp. grated orange peel
1/8 tsp. cinnamon
¼ C finely chopped craisins or dried cranberries
¼ C finely chopped pecans (optional)

Soften cream cheese gently in the microwave. Mix in all other ingredients, whipping until fluffy. Chill at least 1 hour. Serve with crackers, sliced apples, or winter pears.