Skillet Bow Tie Lasagna

1 lb ground beef

1 small onion, chopped

1 garlic close, minced

1 can (14.5 oz) diced tomatoes, undrained

1.5 cups water

1 can (6 oz) tom paste

1 Tbl dried parsley flakes

2 t dried oregano

1 t salt

2.5 cups uncooked bow tie pasta

3/4 cup small-curd cottage cheese

1/4 cup grated parmesan cheese

In a large skillet, cook beef, onion, and garlic over med heat until meat is no longer pink; drain.

Add the tomatoes, water, tom paste, parsley, oregano, and salt; mix well.

Stir in pasta; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses, drop by rounded tbl onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings

Pot Roast

From New Crockery Cooker Cook Book

2 1/2 - 3 lb beef chuck pot roast

1 T cooking oil

1 1/2 C tomato juice

1/4 C wine vinegar

2 t Worcestershire sauce

1 t sugar

1/2 t salt

1/2 t basil

1/2 t thyme

1/4 t pepper

1 clove garlic

6 carrots - 1/2 inch pieces

6 boiling onions (I also add potatoes)

1/4 C quick cooking tapioca or corn starch (I use flour)

Trim fat. Brown roast on all sides in hot oil. In a bowl combine tomato juice, basil, thyme, pepper, and garlic. Place carrots and onions in a crock pot. Sprinkle tapioca/corn starch/flour. Place roast on top of the veggies and pour tomato mixture over the roast.

Old-Fashioned Oatmeal Honey Apple Cake

from Cooking Light

Cake:
1 C quick-cooking oats
1 C hot water
1 1/2 C all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 C packed light brown sugar
3/4 C chunky applesauce
1/3 C honey
2 large eggs
Cooking spray

Frosting:
1/4 C butter
1/3 C packed light brown sugar
1/4 C honey
1/2 C coarsely chopped almonds, toasted

Remaining Ingredients: 1 C frozen whipped topping, thawed

1. Preheat oven to 350 degrees

2. Combine oats and 1 C hot water in a small bowl; set aside.

3. Lightly spoon flour into dry measuring cups, level w/a knife. Combine flour, cinnamon, baking soda, and salt. Combine sugar, applesauce, honey, and eggs in a large bowl; beat with mixer at high speed for 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11x7-inch baking dish coated with cooking spray. Bake at 350 degrees for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.

4. Frosting: melt butter in a small saucepan over med heat. Add sugar and honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake. Spread evenly.

5. Preheat broiler.

6. Broil cake 1 min or until frosting is bubbly and golden. Cool completely on wire rack. Serve with whipped topping, sprinkle with cinnamon.

Yield: 16 servings

* I baked it in a round cake pan and cut the frosting in half. I personally would prefer vanilla ice cream instead of the whipped cream (but I'm not really a fan of whipped cream).

Best Brownies

I got this recipe through Kelsey a while ago and I finally tried it out.

Oh my goodness. So. Good. By far the best brownie recipe I've tried.

As my friend Tyler said, "It's like a chocolate punch to the face."

For the Best Brownies, Click Here.

Taco Soup

Cooked Chicken (I shred it)
2 Cans of beans - your choice (Black beans and black-eyed peas are fantastic)
1 Can corn
1 Can rotelle tomatoes
1 Can chicken broth
1 pkg Taco Seasoning
1 pkg ranch dressing

Throw it all in a crock pot for a few hours and top with Sour Cream and Cheddar Cheese for serving.

Crustless Quiche

Click on the picture and it should show up bigger.

Apple Pie: Because Kristen has been asking since last Thanksgiving...

From Better Homes and Garden "New" Cook Book. (To be honest, this is not quick and I find making crust hard, (but worth it)....but boy is it good. When I make this for parties, it is GONE!)

1 recipe for pastry for double-crust pie
6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs)
3/4 C sugar (I often cut the sugar a little bit)
2 Tb all-purpose flour
1/2 t ground cinnamon (I always double and then some the cinnamon!!!)
1/8 t ground nutmeg

1. prepare and roll out crust...line a 9-in pie plate w/half of the pastry

2. In a large bowl stir together the 3/4 C sugar, flour, cinnamon, and nutmeg. Add apple slices and gently toss until coated.

3. Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastr; place on filling and seal. Crimp edge as desired.

4. To prevent browning, cover edge of pie with foil. Bake in a 375 degree oven for 40 min. Remove foil. Bake 20 min more or until fruit is tender and filling is bubbly. Cool on a wire rack.



This is my husband's favorite dessert when completed with vanilla ice cream and a cup of coffee. :) I'm asking for an apple corer/peeler contraption for Christmas...