Monday, April 30, 2012

Crock-Pot Lasagna

1 lb. ground beef
29 oz + 9 oz can tomato sauce
8 oz pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese (I also used some mixed cheese for topping)
2 cups ricotta cheese
9oz pkg frozen spinach
2 TBS Onion Powder
1 TBS Garlic Powder
2 TBS Italian Seasoning
1)  Spray the inside of the crock-pot with cooking spray
2)  Brown the ground beef
3)  Stir the tomato sauce, onion powder, garlic powder, and Italian seasonings in with the ground beef.
4)  Spread 1/4 of the meat sauce on the bottom of the crock-pot.
5)  Arrange 1/3 of the uncooked noodles over the sauce (I broke them up to make them fit better.)
6)  Spread 1/3 ricotta cheese on noodles.
7)  Sprinkle 1/3 spinach on cheese.
8)  Sprinkle 1/3 of mozzarella cheese next.
9) Repeat #4 through #8 twice more.
10) Top with remaining sauce.
11) Cover and cook on low for at least 4 hours.
12)  Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes.

Recipe was adapted from here.

Cube Steak Casserole

So if you haven't already noticed I love casseroles because they are super easy and you can clean everything up while it's cooking and not have it looming over you while your eating :-D!  

And my household LOVES mushroom soup, so excuse the excessive amounts I use when I add it to my recipes, probably not the healthiest, but OH, so yummy.

Okay back to this amazing recipe.  I will be making this A LOT.  Despite the fact that cube steak goes on sale for SUPER cheap, it was one of my favorite dishes I've made in a long time!  I adapted the recipe from here.

Cube Steak Casserole
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  • 4-6 pieces of cubed steak
  • 3-5 medium potatoes, sliced
  • 20-25 baby carrots, cut in half or thirds
  • 1 packet of Beefy Onion Soup Mix
  • 2 can cream of mushroom soup (the original recipe called for 1 can mushroom and 1 can of chicken, I just had mushroom so that's what I used)
  • 3 to 4 tablespoons butter


1)  Heat oven to 375°.
2)  Spray casserole dish with cooking spray.
3)  Layer the cube steak, potatoes, and carrots in casserole dish. 
4)  Heat soups with butter and onion soup mix then pour over mixture in casserole dish.
5)  Cover and bake for 60 minutes.

Sunday, April 29, 2012

Buffalo Chicken Casserole

This was SO great!  I made it the same weekend that we made these yummy cookies!  It is a great  dinner to serve to out-of-town guests :-D!  Successful Together can vouch for that :-P!

Original recipe was found here!

Buffalo Chicken Casserole
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  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 
  • 8-10 medium potatoes, cut into 1/2-inch cubes
  • 1/3 cup olive oil 
  • 1 1/2 tsp. salt 
  • 1 TBS. freshly ground pepper 
  • 1 TBS. paprika
  • 2 TBS. garlic powder  
  • 6 TBS. hot sauce 
Topping Ingredients
  • 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 
  • 1 c. crumbled bacon  
  • 1 c diced green onion
  • 1 c diced mushrooms {optional} (I added this to a second batch I made - but my household LOVES mushrooms!)


1)  Preheat oven to 500F, spray baking dish with cooking spray.
2)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.  
3)  Add the cubed potatoes and stir to coat.  
4)  Scoop the potatoes baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.  

5)  Bake the potatoes for about 50 minutes (both times I made it, it took 5-10 minutes longer), stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  
6)  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Put in Fridge to marinate.


7)  When potatoes are done, remove from the oven and lower the oven temperature to 400F.  
8)  Top the cooked potatoes with the raw marinated chicken.  
9)  In a bowl mix together the cheese, bacon, green onion, and mushrooms.
10)  Top the raw chicken with the cheese mix.  

11)  Return the casserole to the oven and bake for 20 minutes or until the chicken is cooked through.  

We served with Ranch Dressing -- yummy yumminess!

Funfetti Cake Batter Cookies - YUM!

I do believe these are my new favorite cookie!!
I made these over Easter weekend, so this post is REALLY late!  My really good friend from Successful Together and I made these for an Easter party when she was visiting from WAY to far away! 
The original recipe comes from this amazing lady!

  • 1 box vanilla cake mix, 18.25 oz
  • 1 tsp baking powder
  • 2 eggs
  • 1/2 C vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 C - 1 C color sprinkles (Just depends how colorful you want them)


1)  Preheat oven to 350°.
2)  Mix together the cake mix and baking powder. 

3)  In a separate bowl mix together the eggs, oil, and vanilla. 
4)  Combine the egg mixture to the cake mixture.
5)  Stir in the sprinkles. 
6)  Drop by spoonfuls onto a cookie sheet.

7)  Bake for 10 minutes. 

Just an FYI - I made two batches - the first batch we made with the Easter sprinkles were way too B I G and yummy.  They didn't make it very long in a household of four adults for a night!  

My 9 month old, of course, had a little taste and BIG SURPRISE she liked them!