Crock Pot Lasagna and Cupcakes

Tonight we had our normal Tuesday date night, this week it was at our house, and I have been wanting to make the Crock-pot Lasagna I made for my mom a few weeks ago. I knew I wanted to make it when we had company so that we wouldn't have a ton of leftovers. It was very good! I served it with garlic toast.

Crock Pot Lasagna (From: Nesties)

• 1 lb. ground beef
• 1 lg. onion, finely chopped
• 2 garlic cloves, crushed and minced
• 1 lg. jar spaghetti sauce
• 1 pkg. no-boil lasagna noodles
• 16 oz. shredded mozzarella cheese
• 1 lb. ricotta cheese
• 1/4 c. milk
• 1 egg
• 1/2 c. shredded Parmesan/ Romano Cheese

Salt and Pepper to taste

Brown the beef, onion and garlic in a little oil in a frying pan. Drain off any grease.

Add the spaghetti sauce into browned meat mixture. Mix well.

In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

Grease the slow cooker with some vegetable shortening on the bottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker. Put a layer of noodles on top of that. Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

***Tips: I used 2 jars of sauce. I also did 4 layers instead of the 2. I made it in a slow cooker on the setting of 2 for about 9 hours. I also used grated Parmesan cheese.


Peanut Butter Brownie Cupcakes (From: Food Network/ Paula Deen)

• 1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)


• 1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter.

Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

***Tips: These were very good, but very very sweet. They also kind of stuck to the liners. It will be a long time before I make these again just not the best.