tag:blogger.com,1999:blog-42555123787617494202024-02-20T19:12:13.268-05:00A Little of This, A Dash of That...This is a place for me to share my adventures in the kitchen!Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-4255512378761749420.post-81962771951254580602011-02-21T12:14:00.004-05:002011-02-21T12:20:32.187-05:00Baked Spinach & Cheese NoodlesI didn't get to make most of the menu items last week because I was hit HARD by that stupid stomach virus. I think I ate more crackers last week than I have in my entire life. Unfortunately, me having a stomach bug meant that Dave & the toddler were on their own for dinner from Saturday through Wednesday.<br />Then Thursday was beautiful so we made burgers on the grill & Friday cooked steaks on the grill along with some veggies marinaded & grilled. MMMMM<br />Saturday night we made an amazing dish though. Baked Spinach & Cheese Noodles. This was absolutely incredible. Even the picky toddler LOVED it & kept signing more when his plate was empty!<br />I would definitely make a few changes to this recipe. I think it needs some diced onion and some garlic. Chicken would be a great add also if you're looking for something with a little meat. Otherwise, it was FABULOUS!! I will absolutely make this one again.<br /><br /><span style="font-weight: bold;">Ingredients:<br /><span style="font-weight: bold;"><br /></span></span><div><span style="font-family: arial;">2 T butter</span></div><div><span style="font-family: arial;">1/3 cup flour</span><span style="font-family: arial;"></span></div><div><span style="font-family: arial;">2 1/2 cups milk</span></div><div><span style="font-family: arial;">1/2 t pepper</span></div><div><span style="font-family: arial;">1 t kosher salt</span></div><div><span style="font-family: arial;">3 T <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dijon</span> mustard</span></div><div><span style="font-family: arial;">15 oz ricotta cheese</span></div><div><span style="font-family: arial;">1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Parmesan</span> cheese</span></div><div><span style="font-family: arial;">10 oz package of frozen spinach, thawed and drained</span></div><div><span style="font-family: Arial;">1 chopped red pepper</span></div><div><span style="font-family: arial;">16 oz package of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">un</span>-cooked noodles<br /><br /></span><div><span style="font-family: arial;"><strong>The Directions.</strong></span></div><br /><div><span style="font-family: arial;">I made a </span><a style="color: rgb(0, 0, 0);" href="http://crockpot365.blogspot.com/2008/04/crockpot-creamed-corn-recipe.html"><span style="font-family: arial;">roux</span></a><span style="font-family: arial;"> with the butter and flour, and then added the milk, the container of ricotta cheese and stirred in the spinach, red pepper, and spices. Oh! Use a big pot, so you don't have to transfer halfway through the way that I might have needed to do. And then you won't drop slimy spinach on the floor...</span></div><div><span style="font-family: arial;"></span></div><br /><div><span style="font-family: arial;">Spray the inside of your <span class="blsp-spelling-error" id="SPELLING_ERROR_5">slowcooker</span> with cooking spray and dump in a package of uncooked pasta noodles. Turn on your <span class="blsp-spelling-error" id="SPELLING_ERROR_6">slowcooker</span> so you won't "shock it" when you stir your cheese and spinach mixture into the noodles. <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Slowcooker</span> stoneware shouldn't change temperatures rapidly.</span></div><div><span style="font-family: arial;"></span></div><br /><div><span style="font-family: arial;">Top with 1/4 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Parmesan</span> cheese.</span></div><br /></div>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-23884017087238632372011-02-13T09:45:00.002-05:002011-02-13T09:48:44.058-05:00Loose Meat SandwichesThis was the first recipe from A Year of Slow Cooking that I wasn't impressed with. They sounded INCREDIBLE to me with all the tang from the mustard and the vinegar but honestly, I thought they needed something more.<br /><br />The husband on the other hand LOVED them. He had 3 sandwiches.<br /><br /><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br /><br />1 pound extra lean ground beef or turkey (the lean is more imp. than the type)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 onion, finely diced</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 teaspoon kosher salt</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 tablespoon garlic powder</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 tablespoon sugar</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 tablespoon prepared mustard</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 tablespoon apple cider vinegar</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">2 cups beef broth</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">8 hamburger buns (I used gluten free bread, toasted)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>The Directions.</b></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Use a 6-quart slow cooker. Crumble in the ground meat (it needs to be thawed, or it'll cook in a big clump). Add onion, sugar, spices, mustard, and vinegar. Pour in the beef broth. Mix well until everything is fully incorporated---you may want to use your hands. Cook on low for 8 to 10 hours. Stir well before serving by scooping with a slotted spoons onto hamburger buns. Top with your desired fixings.</div>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-37292119184995268032011-02-12T11:41:00.002-05:002011-02-12T11:47:21.451-05:00Down to Earth GranolaThis is a recipe that my new friend Kathy shared with me on Friday. She said it's the healthiest and definitely the best granola she's ever tasted. I knew I'd have to try it :-)<br /><br />The thing about granola is that you can come up with your own variations. This time I kept it simple with just some dried cranberries, but next time, I have some awesome ideas to add. <br /><br />I can't wait to top some yogurt or vanilla ice cream with this granola. The smell all through my house is absolutely incredible. Enjoy :)<br /><br /><p>Preheat oven to 350 deg F. </p><p> </p><p>In a large bowl, mix together the following: </p><p>4 cups old fashioned Mothers Oats (traditional Quaker oatmeal) </p><p>1 ½ cups sliced almonds </p><p>1 ½ cups packed brown sugar </p><p>½ tsp cinnamon </p><p>½ tsp salt </p><p> </p><p>In a bowl, warm ¼ cup oil <span style="color: rgb(51, 102, 255);">(You can sub applesauce for the oil if you'd like)</span>, ¼ cup honey, and 1 tsp vanilla – Mix with a wire wisk. </p><p>Carefully pour liquid mixture over the oat mixture, stirring well with a wooden spoon. </p><p> </p><p>Spread in a 10 x 15 pan. (I use a cookie sheet with a “lip” on it.) </p><p> </p><p>The original recipe calls for a bake time of 40 minutes; I tried this the first time I made the recipe and it was completely burnt. Now, I only bake for 20 minutes. Basically, I bake it until it begins to turns darker. Once you see the color changing, take it out right away, because it will burn quickly due to the sugar. It is also important to stir every 5-8 minutes to make sure it doesn’t burn. </p><p> </p><p>After removing from oven, add 1 ½ cup raisins or dried fruit of your choice. </p><p> </p><p>Let cool (the granola will harden as it cools…) and then store in Ziploc bag in refrigerator or freezer. </p><p> </p><p>Makes 9 cups.<br /></p><p><span style="color: rgb(51, 102, 255);">(The amount of sugar can be cut in half also, I left it at 1 1/2c because I like a sweeter granola)</span><br /></p>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-55202520992289975602011-02-12T11:34:00.002-05:002011-02-12T11:40:07.537-05:00Chili Cheese Dog CasserolAaaah, Chili Cheese Dogs. One of my favorite foods to eat in the summer time. When I saw this recipe on A Taste of Home, I knew I had to try it. Who doesn't love all the yummy goodness of summertime wrapped up in the comfort of a casserole in the middle of winter & subzero temperatures? <br /><br />This was a HUGE hit with all 3 of us. 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mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--><span style="font-weight: bold;">Ingredients:</span><br /><ul class="ingredients"><li class="ingredient">1 package (8-1/2 ounces) corn bread/muffin mix <span style="color: rgb(51, 51, 255);">I actually used 2 mixes, one on the top and one on the bottom of the casserole</span><br /></li><li class="ingredient">1 cup chopped green pepper</li><li class="ingredient">1/2 cup chopped onion</li><li class="ingredient">1/2 cup chopped celery</li><li class="ingredient">1 tablespoon olive oil</li><li class="ingredient">1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces</li><li class="ingredient">1 can (15 ounces) chili with beans</li><li class="ingredient">2 tablespoons brown sugar</li><li class="ingredient">1/2 teaspoon garlic powder</li><li class="ingredient">1/2 teaspoon chili powder</li><li class="ingredient">1 cup (4 ounces) shredded cheddar cheese, <i>divided <span style="color: rgb(51, 51, 255);"><span style="font-style: italic;">I always use waaay more cheese</span></span><br /></i></li></ul> <h2><span style="font-size:100%;">Directions:</span></h2> <ul class="directions"><li>Prepare corn bread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. </li><li> In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. Spoon over prepared corn bread. Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese. </li><li> Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving.<b> Yield: </b>6 servings.</li></ul> <span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblEditorNote"><br /></span>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-78052241161926664852011-02-11T16:34:00.003-05:002011-02-11T16:42:53.592-05:00MenuI need to start getting back in the habit of making a menu. Hubby and I just started a very strict budget that allows for minimal grocery spending per week & a once a month "BIG TRIP" to Sam's for things like soap, detergent, paper towels, toilet paper etc.<br /><br />I try to buy what I can in bulk but also what's cheapest per piece or per pound...then buying what I need to buy fresh each week for our meals.<br /><br />This coming week looks like this:<br /><br /><a href="http://mee83shell.blogspot.com/2008/04/tomato-and-spinach-pasta-toss.html">Tomato & Spinach Pasta Toss</a><br /><a href="http://mee83shell.blogspot.com/2011/01/cream-cheese-chicken.html">Cream Cheese Chicken</a><br />Taco Salad<br />Baked Spinach & Cheese<br />Mediterranean chicken<br />Probably take out once & left overs at least once :)<br /><br />Oh, and I'm making this amazing Granola recipe this week that my friend Kathy gave me. I can't wait :) It's suuuuper healthy & sounds delicious!Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-75044831952935373932011-02-10T18:41:00.003-05:002011-02-10T18:45:25.720-05:00Chicken ParmesanI have to admit, I was a bit skeptical of this one but honestly, it was AMAZING. The smell in the house all day was incredible. I literally could NOT wait until the husband came home to sample some. The chicken was SO tender that it fell apart when I tried to "stab" it with a fork.<br /><br />The only change I would make would be to use panko bread crumbs next time & use some garlic and a little salt.<br /><br /><span style="font-weight: bold;">The Ingredients:<br /><br /></span><div><span style="font-family: arial;">--2-4 boneless, skinless chicken breast halves</span></div><div><span style="font-family: arial;">--1/2 cup bread crumbs</span></div><div><span style="font-family: arial;">--1/4 cup Parmesan cheese</span></div><div><span style="font-family: arial;">--1/2 t Italian Seasoning</span></div><div><span style="font-family: arial;">--1/4 t black pepper</span></div><div><span style="font-family: arial;">--1/4 t kosher salt</span></div><div><span style="font-family: arial;">--1 T olive oil</span></div><div><span style="font-family: arial;">--1 beaten egg</span></div><div><span style="font-family: arial;">--sliced mozzarella cheese (i used shredded bc that's what I had)<br /></span></div><div><span style="font-family: arial;">--favorite jarred marinara sauce</span></div><br /><br /><div><span style="font-family: arial;"><strong>The Directions:</strong></span></div><br /><div><span style="font-family: arial;">--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert</span></div><div><span style="font-family: arial;">--whip the egg with a fork in a separate bowl</span></div><div><span style="font-family: arial;">--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish</span></div><div><span style="font-family: arial;">--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings</span></div><div><span style="font-family: arial;">--place the chicken breast pieces in the bottom of the crock</span></div><div><span style="font-family: arial;">--layer 2-3 slices of mozzarella cheese on top<br /></span><div><span style="font-family: arial;">--cover with entire jar of marinara sauce</span></div><div><span style="font-family: arial;">--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.</span></div><br /></div>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-55626245152704874472011-02-10T07:58:00.003-05:002011-02-10T08:04:58.376-05:00Veggie PizzaVeggie pizza will forever remind me of my loving Grandmother. She makes it for EVERYTHING because she knows how much I love it. & honestly, I could eat it for 3 meals a day plus snacks & never think twice about it. There's just something about the savory crescent roll crust and the creamy cream cheese "sauce."<br /><br />This was the first time I followed a "recipe" for it. Grandma's was a brick of cream cheese mixed with dry ranch or Italian dressing & veggies on top. This is a little more detailed. Both are amazing though.<br /><br /><span style="font-weight: bold;">Ingredients:<br /><br /></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> </w:Compatibility> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub 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unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]-->-1 8-ounce package crescent rolls<br />-1 8-ounce package low-fat cream cheese, softened<br />-½ cup low-fat mayonnaise<br />-½ envelope ranch dressing mix<br />-Assorted raw vegetables, chopped (tomatoes, broccoli, red onions, celery, carrots, cauliflower, green and/or red peppers--You can do all, some or your own variation)<br />-½ to ¾ cup shredded mozzarella or cheddar cheese <p><span style="font-weight: bold;">Directions:</span><br /></p><p>Pre-heat oven to 350 degrees. Spread crescent rolls out onto a baking sheet or a pizza pan. Crimp seams together. Bake 8 – 10 minutes. Leave on pan until cool.</p> <p>In a small mixing bowl, combine cream cheese, mayonnaise, and ranch dressing – mix well. Spread over cooled crust. Top with assorted vegetables. Sprinkle cheese over top. Chill 1 – 2 hours before serving. Cut into bars and serve.</p>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-58713298920843086822011-02-10T07:48:00.003-05:002011-02-10T07:53:35.214-05:00Jalapeno Popper DipAt the end of January, I hosted a baby shower for my best friend Maggie. I was searching for some "non traditional" baby shower foods because really, who doesn't like something a little less traditional every now and again? I came across this Jalapeno Popper Dip recipes on <a href="http://annies-eats.net/">Annie's Eats</a> blog & I knew I had to use it. It was simple and tasty, everything I look for in a recipe :-)<br /><br /><p><em style="font-weight: bold;">Ingredients:</em><br />2 (8 oz.) packages cream cheese, softened<br />1 cup mayonnaise<br />1 (4 oz.) can chopped green chiles, drained<br />1 (4 oz.) can diced jalapeño peppers, drained<br />½ cup shredded Mexican style cheese<br />½ cup shredded mozzarella cheese<br />1 cup Panko breadcrumbs<br />½ cup grated Parmesan cheese<br />Cooking spray</p> <p><em style="font-weight: bold;">Directions: </em><br />Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).</p> <p>In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.</p>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-68517381189096122652011-02-10T07:41:00.002-05:002011-02-10T07:48:10.029-05:00Pork TenderloinA friend had given me a recipe for cooking this piece o pork that was in my freezer. Unfortunately, we had JUST gotten back from vacation & I didn't have most of the ingredients it called for...so I played around with it and boy was the finished product AMAZING!!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />--piece of pork tenderloin (mine was about 3lbs or so)<br />--3 cloves of garlic--minced<br />--Large Onion cut in rounds<br />--beef bullion crystals<br />--soy sauce<br />--pepper<br />--3/4 cup of water<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. Sprinkle enough beef bullion crystals to cover the bottom of your slow cooker & add your onions on top.<br />2. Place your pork in the slowcooker.<br />3. Sprinkle liberally with pepper.<br />4. Spread the minced garlic over the pepper.<br />5. Sprinkle with a little bit of beef bullion crystals (I did like a 1/2tsp)<br />6. Pour in your water.<br />7. Use about 5 or so "shakes" of the soy sauce bottle and cover the top of your pork.<br />8. Cook on low approx 8 hours or on high approximately 4-6hrs.Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-75373738152778817162011-01-21T12:11:00.002-05:002011-01-21T12:14:39.173-05:00American Chop SueyThere's nothing better in the winter time than comfort food and to me, this American Chop Suey is the epitome of comfort food. I mean really, who doesn't LOVE a dish with ground beef, tomatoes, all kinds of other fresh veggies, noodles, and cheese? My little guy absolutely LOVES this too.<br /><br /><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-weight: bold;">The Ingredients<br /><br /></span>1 pound lean ground beef, browned and drained</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">5 bacon strips, diced</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 large onion, diced<br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 green bell pepper, seeded and diced (I used 1 green and 1 yellow pepper!)<br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 (14.5-ounce) can diced tomatoes --- any flavor, or plain</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 can water (empty tomato can)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">6 garlic cloves, chopped</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 (26-ounce) jar prepared pasta sauce</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 (16-ounce) package elbow macaroni<br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">1 cup shredded cheddar cheese (optional)</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><b>The Directions.</b></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;"><br /></div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Use a 6-quart slow cooker. In a large skillet, brown the beef, bacon and onion all together until the meat is no longer pink. Drain well and plop into your slow cooker. Add everything else into the pot <i><b>except</b></i> for the pasta and cheese.</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: left;">Stir to combine. Cover and cook on low for 6 to 8 hours, or high for about 4. Stir in the raw pasta and cook on high for approximately 30 minutes, or until pasta is bite-tender. Serve in a wide-mouthed bowl with a handful of cheese on each serving.</div>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-51220463846500212802011-01-21T12:06:00.003-05:002011-01-21T12:11:02.444-05:00Margarita Chicken<div><span style="font-family: arial;"><span style="font-size:100%;">I am with out a doubt beyond addicted to the blog a year of slow cooking. In fact, I begged my brother to buy me her cookbook for Christmas--and he did. (Now I just need to go buy the 2nd edition.) 90% of her recipes are using ingredients I commonly have around my house, so I don't need to make a special trip to the store to make a healthy and well balanced dinner for my family.<br /><br />This chicken recipe I have made SEVERAL times and I'm SO in love. I've used both boneless skinless breasts and thighs. Both work well.<br /><br />Even Bryson enjoyed this chicken.</span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-size:85%;"><br /></span></span></span><br />The Ingredients<br /><br /></span>--4-5 frozen boneless skinless chicken thighs</span></div><div><span style="font-family: arial;">--1/4 cup Dijon mustard</span></div><div><span style="font-family: arial;">--1/4 cup honey</span></div><div><span style="font-family: arial;">--1 T soy sauce</span></div><div><span style="font-family: arial;">--2 minced garlic cloves</span></div><div><span style="font-family: arial;">--3 T margarita mix</span></div><div><span style="font-family: arial;"></span></div><br /><br /><div><span style="font-family: arial;"><strong>The Directions.</strong></span></div><br /><div><span style="font-family: arial;">--mix your sauce ingredients in a mixing bowl</span></div><div><span style="font-family: arial;">--plop the frozen chicken in the bottom of your crockpot</span></div><div><span style="font-family: arial;">--cover with the sauce (I usually double the sauce recipe so the chicken is pretty submerged in it while cooking)<br /></span></div><div><span style="font-family: arial;">--cook on low for 7-9 hours or on high for 4-5. I normally flip the chicken over half way through cooking so the other side gets nice and caramelized.<br /></span></div>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-35557036882155206612011-01-14T11:33:00.002-05:002011-01-14T11:38:14.650-05:00Cream Cheese ChickenBig surprise, right? Another slowcooker dish. This one is a spin off of my favorite chicken dish--Angel chicken--although, it's MUCH healthier this way!!<br /><br />The baby loved it, the husband inhaled it, and I had seconds :-)<br /><span style="font-weight: bold;"><br />Ingredients<br /></span>--2 cans of cream of chicken/mushroom soup (I used one of each b/c that's what I had)<br /><div><span style="font-family: arial;">--frozen chicken--enough to feed four adults</span></div><div><span style="font-family: arial;">--2 T Italian seasoning </span></div><div><span style="font-family: arial;">--1/2 t celery seed</span></div><div><span style="font-family: arial;">--1 T onion powder</span></div><div><span style="font-family: arial;">--1 T sugar (weird, I know.)</span></div><div><span style="font-family: arial;">--1/4 t black pepper</span></div><div><span style="font-family: arial;">--1 t kosher salt</span></div><div><span style="font-family: arial;">--2 cloves minced garlic</span></div><div><span style="font-family: arial;">--block of cream cheese (to add later)</span></div><br /><div><span style="font-family: arial;"></span></div><br /><div><span style="font-family: arial;"><em>or you can make it with:</em></span></div><div><span style="font-family: arial;">--1 can cream-of-something soup</span></div><div><span style="font-family: arial;">--1/2 cup chicken broth</span></div><div><span style="font-family: arial;">--frozen chicken pieces</span></div><div><span style="font-family: arial;">--packet of Italian salad dressing mix</span></div><div><span style="font-family: Arial;">--2 cloves minced garlic</span></div><div><span style="font-family: arial;">--block of cream cheese (to add later)</span></div><br /><div><span style="font-family: arial;"></span></div><br /><div><span style="font-family: arial;"><strong>The Directions.</strong></span></div><br /><div><span style="font-family: arial;"></span></div><div><span style="font-family: arial;">Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.</span></div><div><span style="font-family: arial;"></span></div><span style="font-family: arial;">Serve over pasta</span>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com1tag:blogger.com,1999:blog-4255512378761749420.post-89756814681704903452011-01-13T18:04:00.002-05:002011-01-13T18:08:00.297-05:00Java RoastThis was AMAZING!!! I am SO addicted to the blog "A Year of Slow Cooking" that I can't help but use my slow cooker 5 times a week. (Click recipe title for the link)<br /><br />I was a little skeptical with the coffee and cream cheese but seriously, it was unbelievable. Even the toddler enjoyed it :-)<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br /><span style="font-family: arial;">--3 lb chuck roast, trimmed of fat</span><br /><span style="font-family: arial;">--3/4 cup brewed coffee</span><br /><span style="font-family: arial;">--1 yellow onion, chopped</span><br /><span style="font-family: arial;">--1 red bell pepper, chopped</span> (I used yellow)<br /><span style="font-family: arial;">--8 oz sliced mushrooms</span><br /><span style="font-family: arial;">--1 t garlic powder, or 4-5 chopped cloves</span><br /><span style="font-family: arial;">--1/2 tsp salt</span><br /><span style="font-family: arial;">--1/4 black pepper</span><br /><span style="font-family: arial;">--1 T </span><span style="font-family: arial;" class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Worcestershire</span><span style="font-family: arial;"> sauce</span><br /><span style="font-family: arial;">--3 T red wine vinegar</span><br /><span style="font-family: arial;">--4 oz cream cheese (to add at the end)</span><br /><br /><span style="font-weight: bold; font-family: arial;">The Directions.</span><br /><br /><span style="font-family: arial;">Use a 4 quart or larger </span><span style="font-family: arial;" class="blsp-spelling-error" id="SPELLING_ERROR_2">crockpot</span><span style="font-family: arial;">.</span><br /><br /><span style="font-family: arial;">I opted to not brown the meat and onions, and instead plopped everything in to the </span><span style="font-family: arial;" class="blsp-spelling-error" id="SPELLING_ERROR_3">crockpot</span><span style="font-family: arial;">. I put the vegetables on the bottom, and then the meat.</span><br /><br /><span style="font-family: arial;">Add the coffee, </span><span style="font-family: arial;" class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Worcestershire</span><span style="font-family: arial;"> sauce, red wine vinegar, and spices.</span><br /><br /><span style="font-family: arial;">Cover and cook on low for 7-8 hours, or on high for 4-5. I cooked our meat on low for exactly 8 hours, and then it was on warm for another 3.</span><br /><br /><span style="font-family: arial;">Carefully remove the meat from the pot, and stir in the cream cheese. I'd cut the cream cheese in slices and add it one at a time, if you can, to help it from separating in little white dots the way mine did. I got impatient. If you do get a bunch of little white dots, they will taste fine, but annoy you.</span>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-21408684394051943152010-12-28T19:46:00.002-05:002010-12-28T19:49:37.623-05:00Brown Sugar ChickenYes, I know...slacker...I won't give excuses...<br /><br />Tonight I made brown sugar chicken (click the title of the post for the link of the OP) and it was AMAZING!!! And fast :-)<br />Ever since we had our son, I'm all about uncomplicated, fewer ingredients, and no prep work recipes...& if I can throw it in the slow cookers, I'm all over it.<br /><br />This was absolutely incredible. I served it with Orzo & steamed veggies. Even the baby inhaled it!<br /><br />Brown Sugar Chicken<br /><br />ingredients:<br /><span style="font-family: arial;">--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves</span><br /><span style="font-family: arial;">--1 cup brown sugar (it's okay. you can brush your teeth after.)</span><br /><span style="font-family: arial;">--1/4 cup lemon-lime soda (stay with me...)</span><br /><span style="font-family: arial;">--2/3 cup vinegar (I used white wine, but think regular white would be fine)</span><br /><span style="font-family: arial;">--3 cloves smashed and chopped garlic</span><br /><span style="font-family: arial;">--2 T soy sauce </span><br /><span style="font-family: arial;">--1 tsp ground black pepper</span><br /><br /><span style="font-family: arial;">The Directions.</span><br /><br /><span style="font-family: arial;">Use a 4 quart <span class="blsp-spelling-error" id="SPELLING_ERROR_4">crock pot</span> for this recipe. </span><br /><br /><span style="font-family: arial;">Plop the chicken into your <span class="blsp-spelling-error" id="SPELLING_ERROR_5">crock pot</span>. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!</span><br /><br /><span style="font-family: arial;">Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.</span><br /><br /><span style="font-family: arial;">Serve over a bowl of white rice with a ladle full of the broth.</span>Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-68340308944490623312008-12-29T15:01:00.002-05:002008-12-29T15:08:03.695-05:00Bacon Wrapped Jalapeno ThingiesThis is a quick and easy appitizer that I found on Pioneer Woman's blog. AMAZING! Again, another recipe I've made this NUMEROUS times and they are always a huge hit!<br /><br />Ingredients:<br /><br />15 jalapenos, sliced in half, and seeded<br />1 block Cream Cheese, room temp<br />1 package of bacon<br />Toothpicks<br /><br />Directions:<br />-Now start smearing cream cheese inside each jalapeno half.<br />-Now take a piece (1/3 slice) of bacon and wrap it around the jalapeno.<br />-Now stick a toothpick through the middle of each one; this will keep the bacon from coming off in the oven. Place them on a pan with a rack (so bacon grease can escape) and bake at 375 degrees for 20-25 minutes.Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com1tag:blogger.com,1999:blog-4255512378761749420.post-66125550701592525422008-12-29T14:57:00.001-05:002008-12-29T14:58:50.756-05:00Pesto PalmiersAnother HIT from Annie's blog! I made this for the baby shower as well. There were NONE left! They were sooo incredibly amazing! I've made them at least two more times since then!<br /><br />YUM!<br /><br />Ingredients:<br />1 sheet puff pastry, thawed<br />¼ cup grated Parmesan cheese, optional<br />½-3/4 cup pesto<br />1 egg<br />1 tbsp. water<br /><br />Directions:<br />Preheat oven to 375°.<br /><br />Lay puff pastry out onto parchment paper. Roll out into a 12×12” square. Lift up one side of the puff pastry, sprinkle grated Parmesan onto the parchment paper, and replace the puff pastry; repeat with the other side. Using a spatula, spread the pesto within ½ - inch of each side of the pastry. Using your spatula, make three indentations on the top edge of the dough at 3 inches, 6 inches and 9 inches to divide the sheet into quarters.<br /><br />Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indentation). Fold the sides to the middle again until they are almost touching. Fold the two halves together like a book.<br /><br />Cut into half-inch slices and place onto parchment-lined baking sheet. Whisk the egg and water together and brush over the palmiers. Bake for 8 minutes, flip and bake for 6-8 more minutes. Palmiers are best the day of bakingMichellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-70339952791995751792008-12-29T14:55:00.001-05:002008-12-29T14:57:12.759-05:00Pineapple chicken SaladThis is an amazing recipe I found on Annie's blog. I used it for a baby shower and it was a HUGE hit! I just realized I never blogged it, so I thought I'd put it up now!<br /><br />Enjoy!<br /><br />Ingredients:<br />2 ½ cups cooked chicken breast<br />½ cup matchstick cut carrots<br />1/3 cup light mayonnaise<br />¼ cup finely chopped green onions<br />¼ cup finely chopped celery<br />¼ cup plain low-fat yogurt<br />1 tbsp. Worcestershire sauce<br />½ tsp. garlic powder<br />¼ tsp. salt<br />¼ tsp. pepper<br />1 8-oz. can pineapple tidbits, drained<br /><br />Directions:<br />Combine all ingredients in a bowl and mix well. Serve on rolls or in pita pockets with romaine lettuce.Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com1tag:blogger.com,1999:blog-4255512378761749420.post-54704641165157209512008-12-29T14:52:00.004-05:002008-12-30T10:07:30.897-05:00French Dip SandwichesThis is another hit at my house! SUPER yummy and SUPER easy! I found this in KellyCooks blog! SOOO amazing!<br /><br />2lb beef roast<br />1packet dry onion soup mix<br />1 can french onion soup (i use the reduced sodium)<br />2 beef bullion cubes<br /><br />Provolone Cheese for topping<br />Rolls for makin' the samiches!<br /><br />Directions:<br />Place the beef roast, soup mix, can of soup, and beef bullion cubes in the crockpot.<br />Cook on low for at least 6 hours.<br />Shred the meat, reserving the juices in the bottom of the crockpot.<br /><br />Toast the rolls, add the meat, top with cheese! YUMMichellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com1tag:blogger.com,1999:blog-4255512378761749420.post-59971972838802510152008-12-29T14:45:00.002-05:002008-12-29T14:50:01.529-05:00Caramelized Onions and Apples with SausagesThis was one of the recipes I chose to make when my MIL was here. I'd never tried it before, but it sounded and looked amazing! My goal was to impress her while she was here--and this one definitely tipped the scale in my favor.<br /><br />Ingredients:<br />16 oz package kielbasa sausages (2-8oz each)<br />2 Tbs. butter, divided<br />3 Granny Smith apples, peeled, cored; each sliced into 10 pieces<br />1 tsp chopped fresh thyme (i used dry)<br />1 Tbs. canola oil<br />1 large onion, thinly sliced (3 cups)<br />1/2 cup Harp Lager (Guinness) beer, room temperature<br />1/4 cup dark brown sugar<br />1/4 cup balsamic vinegar<br />Directions:<br />1. Broil, grill, or boil sausages according to package directions. (I cooked mine whole in 2/3 cups boiling water in a covered skillet then cut them into pieces). Keep warm until needed.<br />2. Meanwhile, heat large skillet over medium-high heat, and add 1 Tbs butter. Add apples, and saute’ until golden brown, about 10 minutes. Add thyme, and season to taste with salt and pepper. Transfer apples to bowl.<br />3. Return skillet to burner, and add remaining butter and oil. Add onions, and cook over medium-high heat 10 to 15 minutes, until onions are caramelized. Add sauteed apples, beer, sugar, and vinegar, and stir to blend well. Cook until liquid is reduced and begins to thicken, 5 to 7 minutes. Spoon onto platter, and top with sausages.<br /><br />**Next time I would use more kielbasa, hubby and I are BIG meat eaters!**Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-19506080003886675112008-12-13T00:38:00.002-05:002008-12-13T00:44:57.920-05:00The Best Beef StewYet another recipe from my Fix It Quick: Slow Cooker. Hubby is a BIG meat and potatoes guy, so beef stew is definitely a favorite of his. I'm not huge on beef stew so I wanted to try something different--this was definitely amazing!!! We will be making this again for sure.<br /><br />Ingredients:<br />1/2c plus 2T flour, divided<br />2t salt<br />1t pepper<br />3lbs beef for stew, cut into 1" pieces<br />16oz diced tomatoes in juice, undrained (I used the Italian style with the garlic and herbs)<br />3 potatoes, peeled and diced<br />1/2lb smoked sausage, diced (I used HOT italian per David's request)<br />1c. chopped leak<br />1c. chopped onion<br />1/2c chicken broth<br />3cloves garlic, minced<br />1t thyme<br />3T water<br /><br />Directions:<br />Combine 1/2c flour, salt, and pepper in resealable plastic food storage bag. Add beef; shake bag to coat beef. Place beef in slowcooker. Add remaining ingredients except 2 T flour and water. Stir well. Cover; cook on LOW 8-12 hours or on HIGH 4-6 hours.<br /><br />One hour before serving; turn slow cooker to high. Combine 2T flour with 3T water, stir until mixture becomes paste. Stir mixture into slowcooker; mix well. Cover and cook until thickened.Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-86830791624302389282008-12-13T00:33:00.002-05:002008-12-13T00:38:32.042-05:00Tortilla Soup Slow Cooker StyleThis is another recipe from my favorite cookbook--Fix It Quick: Slow Cooker. It was extremely delicious after spending a day baking with mom. Hubby ate a HUGE bowl of it before work and said it kept him nice and full.<br /><br />Ingredients:<br />28oz Chicken broth<br />14.5oz Rotel--undrained<br />2 cups chopped carrots<br />2cups frozen whole kernel corn<br />1 1/2 cups chopped onion<br />8oz tomato sauce<br />1t chili powder (I added like 2T)<br />1t ground cumin<br />1/4t garlic powder<br />2cups chopped cooked chicken breast.<br /><br />Directions:<br />Combin broth, Rotel with juices, carrots, corn, onion, tomato sauce, chili powder, cumin, and garlic powder in slow cooker. Cover; cook on LOW 6-8 hours. <br /><br />Before serving, mix in chopped chicken<br /><br />**I cooked my chicken ahead of time and added it with the other ingredients at the beginning**Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-89512997643159448392008-11-17T23:28:00.002-05:002008-11-17T23:34:05.043-05:00Bubble Up PizzaThis was one of my FAVORITE meals growing up. Mom used to make this for us all the time and it was just soo much fun to eat! I was looking for something "different" to make for dinner this week and it dawned on me that we haven't had pizza in a while...All of these ingredients are relevant to how much you are making.<br /><br />Ingredients:<br /><br />Pillsbury Buttermilk Biscuits (I used 3 tubes)<br />Pizza sauce<br />Shredded Mozz. Cheese<br />Pepperoni (or whatever other toppings, if using onions or peppers, sautee them first, your pizza will be really soggy if you don't)<br /><br />Preheat oven to 450 (or whatever the biscuit package reads.) Put a small amount of pizza sauce in the bottom of your glass 9x13 pan. Cut your biscuits in quarters and place them in your pan. Mix pizza sauce, some of your shredded cheese, and pizza toppings together in a bowl. Pour on top of biscuits. Top with extra cheese. And bake according to package directions!Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-64255400986380397342008-11-16T10:54:00.003-05:002008-11-19T10:25:39.961-05:00Rotisserie Crockpot ChickenThis is a recipe I printed off over the weekend at work from(<a href="http://aboutabitofeverything.blogspot.com/">http://aboutabitofeverything.blogspot.com</a>). It sounded amazing and I really needed to use up the whole chicken I had in my freezer. We're supposed to be getting a terrible snow storm today, so I thought a nice chicken dinner with mashed potatoes and veggies would be nice!<br /><br />Here's the recipe....<br /><br />4-5lb chicken<br />2t kosher salt<br />1t paprika<br />1t onion powder (i used garlic powder)<br />1/2t thyme<br />1t italian seasoning<br />1/2t cayenne pepper (i used 1t)<br />/2t black pepper<br />a pinch of chili powder<br />4 cloves of garlic, cracked (for stuffing)<br />1 yellow onion quartered (for stuffing)<br /><br />Mix all the dry ingredients together. Clean your bird and dry with a paper towel. Then stuff with the garlic and onions. Then rub your spice over the whole bird. Place in your crockpot on 4 balls of foil (so your chicken isn't sitting in fat and the skin gets nice and crispy). Cook on low for 8 hours.Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com3tag:blogger.com,1999:blog-4255512378761749420.post-41990632238669664012008-11-15T20:58:00.002-05:002008-11-15T21:11:21.570-05:00Dorito CasseroleSo this is a recipe I got from "NewlyAshworth" on the WC nest board! I was slightly hesistant on trying it, but anything with doritos, cheese, and gr. beef is worth eating, right? This makes a 9x13 pan and David ate 1/2 of it himself! He said it tastes just like the enchiladas he used to get in Texas.<br /><br />Ingredients<br />1lb ground beef, browned<br />1 small onion, chopped and sauteed with the beef<br />1 small can of diced green chiles, sauteed with the beef and onion<br />2 cans of cream of mushroom (or chicken) soup<br />1 small can of red enchilada sauce<br />1 bag of nacho cheese doritos, crushed<br />1 bag of finely shredded mexican cheese blend<br /><br />Brown the ground beef with the chopped onion and green chiles. Set aside. In a large mixing bowl, combine soup and sauce. Add the ground beef mixture. In a 9x13 glass pan, layer doritos, meat mixture, cheese, doritos until you've used all your ingredients...be sure to END with doritos on top. Bake at 350 for 30 minutes. I covered mine for 20 minutes then took the foil off and baked the last 10 minutes. ENJOY!Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com0tag:blogger.com,1999:blog-4255512378761749420.post-23293471834813289442008-10-30T18:28:00.003-04:002008-10-30T18:39:55.832-04:00Butternut Squash LasagnaI was looking for some "fall" inspired recipes for dinner--and I came across this one in a magazine (Ultimate Italian) and decided it looked amazing! I'm very excited for it to come out of the oven so we can taste it!<br /><br /><br /><br />3lb butternut squash, peeled, seeded, and cut into 1/4" slices (next time I would chunk it)<br /><br />3T EVOO<br /><br />1/2t salt<br /><br />1/4c butter<br /><br />6 cloves of garlic, minced<br /><br />1/4c flour<br /><br />1/2t salt<br /><br />4c milk<br /><br />1T fresh rosemary<br /><br />9 no boil noodles<br /><br />1 1/3c fresh parmesan cheese<br /><br />1c whipping cream<br /><br /><br /><br />1. Preheat oven to 425. Lightly grease baking pan. Place squash in pan and toss with EVOO and salt. Spread in an even layer. Roast uncovered for 25 minutes or until tender--turn once. Then reduce oven temp to 375.<br /><br /><br /><br />2. Meanwhile for the sauce: In a large saucepan, heat butter over medium heat. Add garlic; cook and stir for 1 minute. Stir in flour and salt. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in squash and rosemary.<br /><br /><br /><br />3. Lighly grease a 3 quart rectagular baking dish. To assemble, spread about 1 cup of sauce in the prepared baking dish. Layer 3 noodles in the dish. Spread with 1/3rd of the remaining sauce. Sprinkle with 1/3c of parm cheese. Repeat layering noodles, sauce, and cheese two more times. Pour whipping cream evenly over layers in dish. Sprinkle with the remaining 1/3c of Parm cheese.<br /><br /><br /><br />4. Cover dish with foil. Bake for 40 minutes. Uncover and bake an additional 10 minutes or utnil edges are bubbly and brown. Let stand 10 minutes before serving!<br /><br /><br /><br />Enjoy!Michellehttp://www.blogger.com/profile/14855936468877526205noreply@blogger.com1