Easy Trail Mixes
Before you set off on your next family walk or outing, try making one of these super easy trail mixes to keep your energy up.
* Quick Fix Mix
- 2 cups mini pretzels
- 1 cup cheese snack crackers
- 1 cup honey roasted peanuts
- 1 cup raisins
Place all ingredients into a plastic baggie, seal, and then shake. Enjoy!
* Chocolate Popcorn Mix
- 2 cups spoon size shredded wheat cereal
- 2 cups popped popcorn
- 1 cup dried cranberries
- 3 Tbsp. milk chocolate chunks
Toss cereal and popcorn into a large bowl. Place the cranberries into a small bowl. Melt the chocolate as directed on the package, and stir. Pour the chocolate over the cranberries and mix lightly. Add the chocolate cranberries to the cereal mixture, and toss lightly. Spread the mix into a single layer on a large piece of wax paper. Let it cool completely before serving.
* Fruity Nut Mix
- 1/2 cup sunflower seeds
- 1/2 cup raisins
- 1 cup dried banana chips
- 1/2 cup shredded coconut
- 1 cup unsalted peanuts
- 1 cup dried fruit bits
Place all of the ingredients into a plastic baggie, seal, and then shake. Fast, easy and yummy!
About The Author
Deborah Shelton is a mother, freelance writer, and author of the brand new book, “The Five Minute Parent: Fun & Fast Activities for You and Your Little Ones.” Visit Deborah’s website for more family-friendly ideas: http://www.fiveminuteparent.com; deborah@fiveminuteparent.com
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Picnic at the Beach – Easy Dinner Recipes and Dinner Ideas For Family Fun
What could be better than a picnic at the beach for a family dinner outing? Sand in your toes, the roar of the ocean a walk on the beach, and a roaring fire to gather around. If you aren’t lucky enough to live near the ocean, a lake, pond, creek or fountain will do. Or simply put blankets down in the back yard. A few easy dinner recipes for a picnic at the beach then later when it gets dark you can do some star gazing.
What you need:
1) A place to go. Choose a local beach, preferably with fire pits or BBQs. One with a bit of shelter from the wind is ideal. It will keep the sand out of your food later.
2) Fire – a fire ring, BBQ, or create your own. You can bring a small portable BBQ or dig a pit and line it with stones. If you are making your own fire pit it is great to involve the whole faily in the digging, the hunt for stones and the search for firewood. It is a good idea to bring a grill to set on top of stones on your firepit. And i always bring some backup firewood in case the search for wood turns up less than an adequate supply.
3) Seating – a picnic bench, folding chairs or a huge old quilt or blanket are wonderful to sit on fireside. Bring several so as the day gets cooler you can all be near the fire and you can switch side s as the wind direction changes to avoid getting smoke on your eyes.
4) Games – It is a great idea to bring some games or toys to occupy the troops until dinner time. A bucket and shovel are classic beach toys and the basis of any good sand castle. It’s really amazing how the sand itself is entertaining for kids to play with. It’s like at Christmas when all the little kids love to play in the boxes and wrapping; take them to the beach and they love the sand. Of course later they’ll have it in every crevice, but that’s a price well worth paying for a good afternoon at the beach. Beach balls are another good choice as are Frisbees. Bring another bucket if you’ve got a shell collector. They’ll spend hours combing the beach for treasures. You can make a game of collecting sea shells and sea glass and have a craft day later where you turn your treasures into a craft such as decorated picture frames.
5) Camera – Since we may be making some decorated picture frames later with our collected shells, we may as well bring the camera and capture some sun and sand logged goofiness on film. I love a shot from the end of the day when everyone ir pink and sandy, tired and happy.
6) Safety – Be sure to have the safety discussion with kids early on. Depending on how many you have with you and what their ages are, there rules may vary, but each child should clearly know whether they are allowed in the water, and if so how deep. (To the knees? To the Belly button?) And if we are wandering the beach looking for shells, lets choose marker to show how far it is safe to go and whether you need to have someone come with you.
7) Drying off – Bring loads of towels, preferably big beach towels. Bring more than you think you’ll need because someone always gets cold and wet when it is later in the day and beginning to get chilly.
8) Warm clothes – be sure to bring jackets for every one. Once the day turns cooler it is easy to get chilled. Bring something soft in case we’re gotten any sunburn.
9) Sunscreen – I hate to have to cut a great outing short becasue we didn’t plan well enough for sun exposure. Be sure it is water proof, plentiful and it is reapplied as needed.
10) Drinks! Be sure to have plenty of bottles of water on hand and well as fruit drinks for the kids and whatever the adults would like. Why not go with a beach theme and have some mai tais on the beach. They needn’t even be alcoholic to taste good, although a little rum add good flaover. Buy mai tai mix, orange juice, mango juice, pineapple juice and rum if desired and go to town. It’s extra point if you bring cute glasses (non breakable of course) and super extra credit for those little umbrellas.
11) Food! I bet you thought we never get there, but you know the food is the highlight of the day. Today we’re doing shrimp boil in foil; succulent tender shrimp, sweet summer corn and spicy sausage all grilled together in a foil packet. The are make ahead and kept in the cooler to pop on the fire when we’re ready. Also bring a loaf or garlic bread, all buttered and sliced and wrapped in foil to warm on the grill. For appetizers I like to do little smokey sausage links. Give everyone a weiner roasting stick or fashion them yourselves from coat hangers, spear a little smoky sausage and heat over the fire until sizzling. Careful though, they’re hot! Bring more than you think you’ll need because appetites get big with all that sun and activity. I’m convinced it makes the food taste better too! For dessert, it’s got to be s’mores. Bring marshmallows, roasting sticks, chocolate bars and graham crackers. Again bring more than you think you need to account marshmallows dropped in the sand, burnt like torches and hearty appetites!
Grilled Shrimp “Boil” in Foil
A shrimp boil is a traditional southern dish where shrimp, shellfish, sausage and corn are boiled together with Old Bay seasoning. This has all the good flavor, but is faster and easier to prepare in foil packets.
Serves 4
1 1/2 lb Shrimp – medium – peeled and deveined
1 lb Mussels
1 lb Clams
1/2 lb Kielbasa, sliced
2 Cobs of of corn, shucked
2 Tb Butter
1/4 C Water
1/4 C White wine
1 Tsp Old Bay seasoning
Instructions
Preheat grill to medium high heat. Cut the corn into 1 inch rounds. Tear off 4 large sheets of foil and fold in half to double. Divide seafood, corn and sausage evenly among the packets, dot with butter, sprinkle on Old Bay, and 1 TB of both wine and water. Fold up with double folds to secure well. Grill packets about 10 minutes turning once until puffed. Empty each packet carefully into a bowl to serve.
Julie Languille
Mom, step-mom, foster mom and adoptive mom and owner of Dinners In A Flash
http://www.dinnersinaflash.com
Easy Dinner Recipes, Menus and Meal Planning for Busy Families
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Outback Steakhouse Coconut Shrimp Recipe – Magic!
It is with great pleasure that I present to you this amazing “copycat” Outback Steakhouse coconut shrimp recipe in all its sweet, succulent, crunchy glory! This is one of my daughter’s absolute favorites out of all my secret restaurant appetizer recipes! She especially loves how fun it is to make. And the dipping sauce is incredible! I trust you’re going to love this recipe!
Outback Steakhouse Coconut Shrimp – Ingredients:
- 1.5 lbs. large, raw shrimp
- .5 cup all-purpose flour
- .5 cup cornstarch
- 1 tbsp. salt
- .5 tbsp. white pepper
- 2 tbsp. vegetable oil
- 1 cup ice water
- 2 cups shredded coconut (short shreds)
- oil for deep frying
Dipping sauce:
- .5 cup orange marmalade
- .25 cup Grey Poupon country mustard
- .25 cup honey
- 3 to 4 drops Tabasco pepper sauce
- Mix ’em all together!
Outback Steakhouse Coconut Shrimp – Directions:
- Preheat oven to 300 degrees.
- Peel, devein, and wash shrimp. Dry with paper towels and set aside.
- In a large mixing bowl, combine all dry ingredients, except coconut.
- Add 2 tbsp. oil and ice water. Blend well.
- Add ample amounts of oil to deep fryer or deep skillet. Heat to 350 degrees.
- Spread a thin layer of coconut on a plate.
- Dip shrimp in batter, then roll in coconut (add more coconut as necessary).
- Fry in hot oil for 4 minutes, or until light brown.
- Drain shrimp, place on baking sheet, and bake an additional 5 minutes.
- Enjoy with that incredible dipping sauce!
And there you have it! Your very own Outback Steakhouse coconut shrimp recipe to make in your own kitchen and put some hearty smiles on some thrilled faces. Enjoy!
This recipe is part of my growing Outback Steakhouse Recipes collection. I sincerely hope you enjoy it. I also have many other secret “copycat” restaurant recipes for you to try. I assure you they’re just as much fun to make as they are to eat!
Go to http://SecretRecipeWorld.com now! You’re going to LOVE this!
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New Orleans Recipes – Grillades – Chicken or Pork Chops With Tomato Gravy
My grandmother was named Anita. She was my father’s mother and lived to the age of 94. From my earliest childhood memories, she was always cooking good food. All the adults used to call my grandmother Nita for short. My oldest cousin will tell you that when she was just learning to talk and she her one of my grandmother’s friends call her Nita. She would correct them and say no “My Ta” which became Mata and hence she was always Mata to all her grandchildren.
Mata shared a common trait with all the old New Orleans cooks and was never one to write down her recipes. I managed to badger her into telling me how to do it so I could cook like her and preserve her recipes for future Dapremonts.
I am going to give you her Grillades recipe. Most people serve this over pasta. The Dapremont family usually ate it with Vermicelli spaghetti which is a very thin pasta that is a little larger than angel hair pasta. I never liked pasta too much so I would always have her make me some white rice and that was how I ate it.
Here it is:
Bon Apetit’
GRILLADES – CHICKEN (OR PORK CHOPS) WITH TOMATO GRAVY
Fry chicken or pork chops and set aside.
2 onions, chopped fine
1 whole garlic
1 can tomatoes
1 bunch parsley
1/2 can (4 oz.) tomato paste
1 Tbsp. flour
Fry onion in small amount of fat, then fry the tomatoes. Add garlic and parsley. After onion in brown, add flour (will thicken gravy). Add tomato paste. Add approximately 1 cup water and let simmer. Salt and pepper to taste. Add meat and let it cook down to taste. Serve over rice.
I am a Board Certified Ophthalmologist who has been in practice for 30 years. You are welcome to visit my website. If you have any problems finding what you are looking for, please use my Site Search feature.
http://www.eyedoctornewsletter.com
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Smoothies and Frozen Drinks – Secrets to Making the Perfect Frosty Summer Drink
What’s more refreshing than a frozen drink? If you’re looking for a delicious, healthy snack your kids will love, then a smoothie is a great choice. Or if you want to serve cooling refreshments to your summer guests, then a frozen drink is a real party pleaser. But there’s more to it than just tossing ingredients into a blender. Follow these secrets to making the perfect fruit smoothie or frozen drink and you’ll become an expert!
1. Freeze the fruit ahead of time. It doesn’t matter whether your smoothie recipe tells you to do this or not, this little trick will make for a thicker smoothie. Wash your fruit, cut in bite size pieces (slice bananas), spread out on a baking sheet in a single layer and freeze. When your fruit is frozen, you can pack it together in a storage bag or container in the freezer. For best results, use within 2 weeks.
2. Use fresh ripe fruit for the best flavor.
3. When the recipe calls for ice, crushed ice is best. If you don’t have crushed ice, you can always place ice cubes in a sealable plastic bag on a cutting board and “crush” the cubes with a hammer, rolling pin, frying pan, etc.
4. The blending order is important. First add the cold liquid, then the fruit, and last add the frozen yogurt (or ice cream) or the ice.
5. Considering using a Smoothie Maker. They really work! Unless you have a powerful blender, it will labor when pulverizing ice.
How to Fix a Less Than Perfect Recipe: Making smoothies and frozen drinks is not an exact science. You can start with a recipe and always change and improve it. Here are some basic tips to adapt any smoothie recipe to your own tastes and requirements.
To make it thicker: Add more ice, frozen fruit (especially a banana), frozen yogurt, ice cream or sherbet
If it’s too thick: Add milk, water, or juice and blend again. Be careful when adding a lot of juice, because it will change the flavor of the frozen drink.
To make it creamier: Use ice cream, frozen yogurt or vanilla yogurt instead of the ice.
To reduce calories: Replace whole milk with skim milk. Use frozen yogurt or sorbet instead of ice cream. Add fresh fruit instead of sweetened frozen fruit. Use a sugar substitute. Choose nonfat yogurt over regular yogurt.
To make it sweeter: Add honey, maple syrup, a little sugar (superfine or confectioner’s sugar blends best) or Splenda.
If it’s too sweet: add a little lemon juice or even lemonade.
To make it healthier: Add protein power or brewer’s yeast available from the health food or vitamin store (and some supermarkets).
To add fiber: Add ground flax seed, wheat bran, wheat germ, and leave the skin on the fruit.
To make a frozen drink with alcohol: Substitute rum, vodka, or a fruit liqueur for an equal part of the juice or other liquid called for in the recipe. Pour into a margarita or hurricane glass and garnish with fresh fruit. However, if a frozen drink calls for alcohol and you prefer a non-acoholic beverage, simply substitute juice, milk or water for the spirits.
To add extra flavor: Use very ripe, quality fresh fruit. A little cocoa powder gives it a chocolatey flavor. Try a few drops of almond extract or some of the other fruit extracts sold in the baking section of the supermarket. Add a pinch of cinnamon or nutmeg.
Recipes to get you started: (Blend each of these as directed above)
Strawberry-Banana Smoothie 8 oz. vanilla or strawberry yogurt 1 1/2 cups fresh strawberries, frozen 1 whole banana 1 tablespoon honey
Orange Creamsicle Smoothie 1 cup orange juice 1/4 cup milk 2 cups orange sherbet 3/4 cup vanilla frozen yogurt
Peach Smoothie 2 cups peach nectar (juice) 1 cup peach yogurt 1/2 banana 1 1/2 cups frozen peach slices 1 cup vanilla frozen yogurt
Cantaloupe Smoothie 1 cup orange juice 1 tablespoon honey 1 teaspoon vanilla 2 cups cantaloupe, cut in chunks, frozen heaping tablespoon of vanilla yogurt ice cubes to thicken
Cappuccino Smoothie 1 cup brewed coffee 1 cup milk 1/3 cup granulated sugar 1 cup vanilla ice cream 2 cups crushed ice or ice cubes Garnish with whipped cream and a sprinkle of cinnamon
Linda Kling is the owner of http://www.photo-party-favors.com Visit her website for more information on personalized photo favors and custom photo invitations, featuring your multiple photos. Visit her website for lots of free party recipes, party tips, free printable candy bar wrappers, more.
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The Best Italian Cooking Recipes
Italian cooking is incredibly popular, and it is definitely among the richest and most varied anywhere. The problem is finding an easy Italian recipe to make, which is especially important if you are just a beginner. There are a few really great Italian cooking recipes that are ideal to try out, even for someone who has never cooked Italian food before in their life.
Shrimp Scampi
Shrimp is a very popular Italian food and shrimp scampi is definitely one of the most widely loved Italian cooking recipes. For this recipe you will need 1 ½ pounds large shrimp, 1/3 cup butter, 4 tablespoons minced garlic, 6 green onions, ¼ cup dry white wine, 2 tablespoons lemon juice, 2 tablespoons chopped fresh parsley, and salt and pepper to taste.
To prepare this dish you start off by rinsing the shrimp and setting it aside. Then you want to heat the butter in a large skillet over medium heat, cook the garlic for a couple of minutes until softened and then add the shrimp, green onions, wine, and lemon juice. You want to cook the shrimp until they are pink and firm, which should take about one to two minutes on each side.
Keep in mind that the trick to this recipe is to not overcook the shrimp. You can add a lot of extra garlic but make sure not to overdo it because you do not want to overshadow the taste of the shrimp. The dish is often served over pasta but can also be served on its own with some crusty bread.
Spaghetti with Mussels
Another of the most popular Italian cooking recipes is spaghetti with mussels. Not only is this considered as being one of the most delicious Italian cooking recipes but one of the easiest to prepare as well.
For this recipe you will need 3 pounds fresh mussels, 1 bay leaf, 6 peppercorns, 2 whole cloves, ¼ cup dry white wine, 3 quarts water, ½ teaspoon salt, 1 pound spaghetti, 4 tablespoons olive oil, 1 tablespoon garlic, 1 cup stewed tomatoes, 1 tablespoon fresh basil, ¼ teaspoon salt, and 1/8 teaspoon white pepper.
To prepare, you begin by scrubbing the mussels under cold water, and removing the beards and draining. Then you want to add the mussels, bay leaf, peppercorns, cloves, and wine together in a large saucepan or kettle. Cover this mixture and bring to a boil, and then cook this over high heat until the mussels open. This typically takes about five minutes but times will vary depending on the cooking element.
Finally you add the garlic and cook briefly, stirring often. Add the tomatoes, broth and spaghetti, and then add the mussels to this. Stir and heat for a moment and serve hot.
These Italian cooking recipes are just examples of what authentic Italian cooking is really all about.
Echo Wang is a contributing Editor forcooking-tips – Find out which cooking products, treatments & solutions will continue to be beautiful at any time. Our site is dedicated to providing information about cooking well options so you can continue to do it perfect, if want to more information, please visit Italian Cooking Recipes
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Alaskan Crab Recipes For Dungeness and King Crabs
With so much great seafood, it’s no surprise that the crab meat coming out of Alaska is second to none. Especially prized among Alaska’s crab offerings are the king crab and the dungeness crab. Both are considered to be among the finest, most exquisite varieties of crab to be had anywhere. The dungeness crab season, much longer than the king crab season, lasts between December and June, and most of the fresh dungeness will be found towards the beginning of that period.
Consider trying out either of these magnificent recipes the next time you have the delight of buying either of these excellent crabs at your local market…or if you ever make it out to Alaska! A particular favorite is the cream of crab soup recipe described below!
· Dungeness Cream of Crab Soup:
Heat a half stick of butter in a pot, and when it begins to brown add a cup of milk, 4 cups half and half, and a small can of cream of celery soup. Stir and add minced parsley and spices (a pinch each of Old Bay, curry powder, and salt and pepper), and after 5 minutes of cooking add a pound of crab meat. Turn off flame and let sit several minutes. Add a splash of sherry or cognac to add a kick.
· King Crab Royale:
Split open several king crab legs (about 12 ounces of meat in all), leaving the meat inside the shells, though possibly separating and cutting up a bit, to make removal easier when eating. Separately, combine in a bowl a half cup of melted butter, one grated onion, finely chopped parsley and tarragon (a small handful in total), the juice of half a lemon, and a tablespoon of hot sauce, with salt and pepper to taste. Baste the crab legs, and send to the broiler. Cook under a high flame for 5 or 5 minutes, removing every 2 minutes to baste again.
These two king crab and dungeness crab recipes represent everything there is to be loved about Alaskan seafood: simplicity and versatility. Seafood consumers seem to appreciate those two qualities, as well as everything else that there is to love about the ecologically-conscious Alaskan seafood industry and all it has to offer. You could even start with the cream of crab soup, and then work your way to the King Crab Royale as a finale!
There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.
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Kid Party Food – Without the Stress!
Kid party food doesn’t have to take hours to prepare or completely blow your budget. When it comes to kids and party food, variety and presentation are the answer.
Rather than cooking a few specialty dishes, aim for serving lots of small dishes of fun and kid-friendly finger foods.
Try to serve mainly savory foods and only a few sweet treats. This will help avoid the dreaded sugar highs. Here are a few time-tested party food tips.
Presenting Kid Party Food – Make it fun, fun, fun!
Honestly, it really doesn’t matter what you serve as long as you wow them with the presentation. You want the kids to see the table, light up and rush to their seats. Okay… so how do you do that?
1. Plenty of color – Use colorful kid tableware, balloons, serving bowls, etc.
2. Plenty of variety – Serve lots of small bowls or plates containing a selection of different finger foods such as cut fruit, bread sticks, mini muffins, mini wraps, crackers, cheese, etc.
3. Serve Fun Foods – You can easily turn the most normal foods into fun kid foods. Cut sandwiches with fun cookie cutter shapes to make them more interesting or roll them into pinwheels, cup up a selection of veggies and fruit and serve with a colorful dip. Also make all foods kid size. Cut everything from pizzas to hotdogs into small bite size pieces. This will make it easier to eat and be more fun.
4. Personalize – I’ve found that using table setting tags with individual names doesn’t work as kids will just rush to find the first seat available. Instead tie a plain balloon to each chair and using a black marker write each child’s name on a balloon in large letters. Make a game out of each child finding their seat.
5. Keep it interesting – Play a calm game at the table. For older kids have each one take turns in telling their favorite foods or a funny joke. Sing or play songs for younger kids.
So what do you serve?
Here are some top favorite kid party food ideas:
Fun mini sandwiches and wraps.
Cut up fruit and veggies with dip.
Breadsticks and chocolate sprinkle dip.
Pizza fingers, chicken finger, fish fingers… anything fingers!
Potato wedges or mini baked potatoes.
A selection of small savory crackers, dried fruit, and a few chocolate chips will make a fun trail mix.
Mini muffins.
Classic cheese and crackers with baby tomatoes in the center of plate .
Small meatballs (chicken, pork or beef all work well).
With a little imagination you can turn most foods in your kitchen cupboards into kid party food. Also, don’t go overboard in the amount of food you provide. Most kids are so excited by the actual party they will only lightly pick at their party food… no matter how yummy it is.
So take it easy, prepare lots of quick finger foods, present it nicely and most of all enjoy the day!
Mila Sidman is a mom of three and the creator of http://www.easy-kid-recipes.com – A leading website providing simple, kid-friendly recipes, nutritional information, meal planning tips, fun kid cooking projects and much more.
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Fun Recipes For Your Fall Party
Fall is a great time for parties, from children’s parties to adult parties. Everything from Halloween to Harvest to Football call for parties. If you are looking for something new for your party, check out the recipes below.
How about having a taffy pull? This is fun for all ages and here is one of my vintage recipes for taffy.
TAFFY
2 cups sugar
1 cup light corn syrup
1/3 cup water
2 tsp vinegar
2 tbsp oleo
2 tsp vanilla
In a 2-quart saucepan, combine sugar, syrup, and water. Heat over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and add vinegar. Cook to soft crack stage or 268 degrees. Remove from heat, add oleo and vanilla. Pour into 2 buttered plates with edges. Cool until able to handle. Butter hands, gather taffy into a ball and pull with fingertips until satiny in color and hard to pull. Pull each piece until it is about 1/2-inch thick. Cut into bite-size pieces and wrap in waxed paper. Makes about 1 1/4 pounds.
Note: You can change the flavor of the taffy by using butter flavoring, mint extract, banana extract, or other flavored extracts instead of the vanilla. For colors, use a drop or two of food coloring to match the flavor you are making; ie yellow for banana, red for peppermint, etc.
Note: This is an old Southern Indiana recipe.
Popcorn balls are another great fall party item. You can make them in advance or have your guests assist as a party activity. Here is a recipe for you to try.
NEVER FAIL POPCORN BALLS
1 cup white syrup
1 cup sugar
1 tsp baking powder
1 tsp butter
1 tsp vanilla
1 cup unpopped popcorn, popped
Pour popcorn into a large glass mixing bowl or other bowl that won’t be ruined by the hot syrup. Bring syrup to a boil, add sugar to syrup and return to boil. Remove from heat and add baking powder and butter; stir until smooth. Add vanilla. Pour over popcorn, let stand a couple of minutes then shape into balls using your hands that have been lightly buttered.
Yield: approximately 18 popcorn balls
Having a big crowd? Dig out your large-sized perculator and make our Perculator Punch.
These recipes are all from Linda’s Vintage Recipe Collection. Please visit her blog at http://grandmasvintagerecipes.blogspot.com for more of her recipes. For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com
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Keep Dinner Interesting With Easy, Fun Crock Pot Recipes
Everyone knows how hard it can be to come up with new dinner ideas that the family will enjoy. Not only that, but the recipe really should be quick and easy on the cook too. Crock pots are a must-have these days, but after way too many beef stews and gumbos, what can be made that will get them running to the table rather than grumbling away from it?
There are literally hundreds of family favorite crock pot recipes that adults and kids alike love. Easy Ziti Lasagna, Easy Pulled Pork and Tortilla Chicken are three easy and delicious crock pot recipes that families love and are quick to put together in the morning for a great family dinner later.
Easy Ziti Lasagna
1 box ziti
2 – 28-oz jars pasta sauce
1 egg
1/2 lb ground beef
1/2 lb sausage
2 tbl olive oil
1 cup parmesan cheese
1/2 cup Italian breadcrumbs
1 bag Mozzarella cheese
16-20 oz. Ricotta cheese
2 eggs
1 cup Parmesan cheese
1 1/2 tsp. parsley flakes
dash salt & pepper
Grease crock-pot, or spray with non-stick cooking spray. Cook ziti according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours.
Easy Pulled Pork Crock Pot Recipe
1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth
1/4 cup brewed coffee
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat. Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender. Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork.
Crock Pot Tortilla Chicken
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.
Find more quick and easy family crock pot recipes at http://familycrockpotrecipes.com
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Fun Drink Recipes 