Crock Pot Pasta Fagioli

--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth (check label for gluten!)
--1 jar (26-ounce) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time (I used TJ's brown rice fusilli)

The Directions.

Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stovetop, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
Serve with a bit of parmesan cheese if you have it.

Slow cooker Pesto Spinach Lasagna

* 1 (26-ounce) jar prepared pasta sauce
* 1 (10-ounce) box lasagna noodles (I like tinkyada brown rice)
* 1 (11-ounce) container pesto (or by all means, make your own!)
* 1 (15-ounce) container ricotta cheese
* 1 (12-ounce) bag baby spinach
* 1 cup grated Parmesan cheese
* 16 ounces mozzarella cheese, sliced
* 1/4 cup water
Use a 4 quart slow cooker. Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you've run out of ingredients. The spinach is fluffy, so you're going to have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.

Cream cheese sugar cookies

* 1 cup white sugar
* 1 cup butter
* 3 oz cream cheese, softened
* 1/2 tsp salt
* 1/2 almond extract
* 1/2 vanilla extract
* 1 egg yolk
* 2 1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter,cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours or overnight.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.

Bake for 7-10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Frosting for sugar cookies
* 2 cups powdered sugar
* 1/3 cup crisco
* pinch of salt
* 1/2 tsp vanilla extract

Vanilla Buttercream Frosting

* 1 package powdered sugar (16 oz)
* 1 stick butter (1/2 cup)
* 3 Tbsp milk
* 2 tsp vanilla
Beat sugar, butter, milk, and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.

Makes about 2 1/2 cups frosting.

Glogg

3 cinnamon sticks
1/3 to 1/2 cup raisins
1 orange
10-12 cloves
Cardamom pods (optional)
1/2 cup sugar
A fifth of Port wine
A fifth of vodka
A fifth of Brandy

Tie all solid ingredients in cheesecloth, simmer in enough water to cover for 1 1/2 hours or so.
Remove spices, pour spiced water into pot with alcohol. Squeeze out spice bag into pot and warm mixture.
Take outside and light glogg on fire. Extinguish with lid after about 1 minute.
Serve very warm.

Chicken tortilla soup

* 4 chicken breast halves
* 2 15 oz. cans black beans, undrained
* 2 15 oz. cans Mexican stewed tomatoes or Rotel tomatoes
* 1 24 oz. jar of salsa (mild, medium, or hot, whatever you prefer)
* 1 4 oz. can chopped green chiles
* 1 15 oz. can diced tomatoes
* tortilla chips
* grated cheddar cheese

Combine all ingredient, except chips and cheese, in large slow cooker. Cover, cook on low for 8 hours. Just before serving, remove chicken breasts and shred with 2 forks. Stir back into soup. Serve with tortilla chips and top with cheddar cheese.

Breakfast bake

* 8-10 frozen hash brown potato patties
* 6 eggs
* 1 small can evaporated milk
* 1 can cream of chicken soup
* 1 lb sausage, cubed ham, or bacon (more if you like)
* 8 oz. package shredded cheddar cheese as desired

Line 9x13 dish with frozen potato patties. Top with cooked meat. Beat eggs, milk, and soup together and pour over hash browns and meat. Add cheese to top, cover with Saran wrap and refrigerate overnight. Bake 1 hour at 350 degrees or until bubbly and golden.