Slow cooker lasagna! Weight Watchers Addition!

* I made this for my family & didn't tell them it was a low fat Weight Watchers version lasagna. They loved it, my brother even got seconds. After dinner I told them it was low fat & they couldn't believe it, it was that good.*

1 lbs lean ground meat or turkey ( I used ground meat)
1 small onion chopped

1 garlic clove minced

28 oz can of crushed tomatoes
15 oz can of tomato sauce
1 tsp salt  
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese  
1 1/2 cups reduced fat mozzarella cheese
6 no cook lasagna noodles
1/2 cup shredded Parmesan cheese

Directions:
1) in a saucepan brown meat, add onions and garlic

2) after your meat & onions are cooked add tomato sauce, tomatoes, oregano, basil and salt to the meat. Lower heat for 5 minutes and stir frequently.

3) In a separate bowl combine ricotta, & mozzarella cheese, mix & set aside

4) Divide the meat mixture into thirds. Place 1/3 meat/tomato sauce on bottom of slow cooker. Cover the meat with 3 of the no cook noodles ( you can break them in half to make them fit better. Then spread half of the cheese mixture over noodles. Add another 1/3 of meat sauce over cheese. Cover again with 3 remaining noodles. Cover with remaining cheese mixture followed by remaining sauce. Place lid on cooker and cook on low for 4-6 hours.

5) turn off cooker & add parm cheese ( this is optional, you do not have to add parm cheese serve it on the side or no at all) put lid on & let melt for 5 or so minutes. Serve.

Slow Cooker Apple Butter!

What do you do with all falls yummy apples? You make things & this is one thing that is very easy. Although time consuming it's a great addition to your jams & jellies that you have made all year to eat this winter. Who wouldn't want  fresh homemade apple butter in the dead of winter when nothing is growing.


5 1/2 cups apples peeled cored and chopped finely
2 cups white sugar
2 tsp ground cinnamon
1/4 tsp ground clove ( if you want your butter to be less spice add less )
1/4 salt

What to do:
Place your apples in a slow cooker/crock pot
In a bowl mix the remaining ingredients pour over apples & stir to coat
Cover and cook on high for 1 hour
reduce heat to low & cook for 9-12 hours, stirring occasionally. cook mixture till thick and dark brown
uncover and cook for another hour on low
using a whisk whisk until desired smoothness
spoon into sterile containers, cover refrigerate or freeze.

(Even little ones love this stuff)

Homemade Vanilla Extract!

never pay $12.99 for a small bottle of vanilla extract ever again. As much baking as I do, there had to be a cheaper way to get vanilla. My good friend Sarah turned me onto making my own, because hot damn it's about the easiest thing to make. Join me in making your own, saving money and tasting about the best vanilla extract out there... your own.

Here is what you will need to make one jar, you can totally make as much as you want ( I made 3 jars):

Quart Size glass jar with lid
6 vanilla beans ( I got mine online from this place http://www.amazon.com/Premium-Bourbon-Madagascar-Vanilla-Beans-Approx/dp/B002C1CYK4/ref=sr_1_22?s=grocery&ie=UTF8&qid=1321290246&sr=1-22

2 cups of vodka or bourbon ( I used vodka & one that was on the cheaper side) You will use 2 cups of vodka to every 6 vanilla beans.

Here is what do to:

take your vanilla beans & using a sharp knife or kitchen shears cut in half length wise leaving an inch to half inch together at the top of bean.
Shove the beans into the quart jar & add 2 cups vodka.
Put lid on jar and shake
Shake every few days or so
you will have the most amazing extract in 8-12 weeks. The longer the beans sit the stronger your vanilla will be. & what makes this better is the beans will last a few years, every time you use your vanilla add more vodka  to the beans & its the gift that keeps giving. Awesome right?

Pumpkin Roll!

I was only able to take one picture of this as it got eaten so darn quick. This is a definite must have for any thanksgiving feast. This is Libbys classic pumpkin roll recipe and it doesn't need any changing.

Ingredients

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

Directions

1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

ButterNut Squash!

It's squash time here & I have been trying many new things with squash. Good thing I did because my son is a huge fan of spaghetti squash, who would have known. Anyway this is a great recipe for butternut squash, my mom & I totally make a meal out of it but it's a great side dish. yuummmm.

1 (4 pound) butternut squash - peeled, seeded, and cubed

1/3  onion, minced

1/4 cup extra-virgin olive oil

1/2 cup Italian bread crumbs

1 tablespoon minced fresh thyme (if you don't have fresh use dried & 1 tsp.)

6 ounces crumbled feta cheese

sea salt and ground black pepper to taste

1/4 cup Italian bread crumbs

Directions

1. Preheat an oven to 425 degrees
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and feta cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes

Kitty Litter Cake! (fun for Halloween)

2 pkgs of any type of cake mix ( I used a vanilla cake mix)
1/2 cup chocolate chips ( this is optional)
2 Tubs of icing, any flavor ( I used vanilla and chocolate)
1 pkg of vanilla sandwich cookies ( I used a store brand)
a few tootsie rolls ( I used 3 medium sized & 2 large)
1 litter box (new from the store, I got mine at walmart for super cheap like $1.00)
1 litter box scooper ( again new from the store & walmart)

Directions:
put wax paper in a dish & spray with Pam.
Make cake according to directions ( add mini chocolate chips optional) ( I baked in a 13'9 inch dish) bake until completely cooked in the middle. (test with tooth pick)
Once completely cooled flip cake into cleaned new litter box
spread with icing as much or as little as you would like.
Crush sandwich cookies in a food processor till it looks like kitty litter. pour over cake. I only used a row of cookies to cover my cake use as much or as little as you like.
unwrap tootsie rolls and place on microwave safe plate microwave for 5 second increments until soft & pliable.drop into kitty litters scoop a little of the litter onto the Tootsie roll for poop like effect.
Sit scooper inside litter & enjoy