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.

Baked Potato Soup

3 T butter
1 cub finely chopped onion
2 T flour
1 ( 14 oz.) can chicken broth
1 lb. (2 medium) potatoes, peeled and cut into cubes
1 tsp. salt
1 tsp. white pepper
1 tsp. black pepper
1 tsp. basil
Dash of Tabasco sauce
1 c Half & Half
Garnish with:
grated cheddar cheese
sour cream
crumbled bacon
chopped green onions

Melt butter in a 2 quart saucepan on med. heat. Add onion and saute for 2 min. Sprinkle flour over the onions and cook about 5 min. stirring often. Gradually add chicken broth. add potatoes, salt, pepper, basil, tabasco, and garlic salt. Bring to a boil, reduce heat to low and simmer 20 min. Stir occasionally. Stir in half & half and heat through. Serve with garnishes. serves 4, but doubles easily.

Buttermilk Cornbread

Cream:
2 cubes butter
1 1/3 c sugar

Add:
2 C buttermilk
4 eggs
1 tsp. salt

Mix well.

Add:
1 1/4 c cornmeal
2 3/4 c flour
1 1/2 tsp. baking powder
1/2 tsp. soda

Mix and put in a greased 9x13x2 cake pan. Bake at 375 for 35 minutes.

Breadsticks

9 c flour
1 T salt
1/2 c sugar
2 T yeast

Add to the above:
4 C warm water
1 beaten egg

Mix dry ingredients. Add water and egg. Let rise and double (about 1 hour) Divide in two. Press into two greased 12x16 pans. Melt 1/4 c butter and brush on top. Sprinkle garlic salt and parmesan cheese on top. Bake at 400. for 15-20 minutes(until tops are golden brown and bottoms are cooked.)

Mushroom Soup

1 c fresh mushrooms
2 T. chopped onions
2 T butter

Cook mushrooms and onions in butter.

2 T flour
2 c chicken broth
1/2 c canned milk or light cream

Mix all together in pan until thickened.