Crock Pot Lasagna

I used a 3 cup package of my own sauce plus a 15 ounce can of Hunts tomato sauce to make this recipe.

It's good and easy, and I'd definitely make it again.  The only difference I'd make (besides the sauce) is to add an extra layer of noodles.  Even after sitting with the lid off for 10 minutes, it's still a little soupy.

Crock Pot Lasagna 

1 pound Lean Ground Beef

1 jar Spaghetti Sauce

2 cups Cottage Cheese

2 cups Shredded Mozzarella Cheese

½ cups Parmesan Cheese, Shredded

6 whole Lasagna Noodles, Regular, Uncooked

¼ cups Water

 

• In frying pan, brown ground beef and drain fat.
• Add water and pasta sauce, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended.
• Line bottom of crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine).
• Cover noodles with half the cottage cheese, mozzarella cheese, and Parmesan cheese, then top cheeses with half of the meat mixture.
• Repeat layers with the other half of the ingredients. Cook on low for 4 hours.

Bacon Dill Tea Sandwiches

8 oz. Cream Cheese (softened)
1/3 c mayonnaise
5 slices bacon (finely chopped)
1 tbls green onion (chopped)
1 tsp dill weed
1/8 tsp pepper
1 c. toasted slivered almonds

Mix ingredients until well combined.  Spread half of the bread with a think coat of mayo.  Spread the other bread with the cream cheese mixture.  To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.

NOTES:
I made this for the 2012 tea but served openfaced on thin rye bread.

Homemade Cheez-its

Makes about 1 quart

3 T boiling water
1 T annatto seeds (optional), coarsely ground
6 ounces (1½ cups) finely grated sharp cheddar cheese
4 T (2 ounces) unsalted butter, softened
1½ tsp salt
½ tsp black pepper
½ cup plus 2 tablespoons (3¼ ounces) all-purpose flour
2 T cornstarch

If using annatto, combine water and annatto seeds. Let steep for 5 minutes. Strain and discard seeds. Put annatto seed water in ice bath until cool.

Using stand mixer fitted with a paddle, combine cheese, butter, 1 teaspoon salt, and pepper until combined and starting to stick to sides of mixing bowl, about 30 seconds. Add flour and cornstarch and mix until combined, about 1 minute. Add 2 tablespoons of annatto seed water or plain cool water and mix until dough ball forms, about 10 seconds. Add remaining 1 tablespoon water if needed. Transfer dough to floured counter and flatten into a disk. Wrap in plastic, and refrigerate until chilled, about 30 minutes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.

Unwrap dough onto well floured counter and roll to 1/16 inch thickness. Cut into 1-inch squares. Using the blunt end of a skewer, poke a hole in the center of each square. Transfer to baking sheets. Sprinkle with remaining ½ teaspoon salt. Bake until light golden around edges, about 18 minutes, switching and rotating sheets halfway through baking. Let cool completely on baking sheets. (Crackers can be stored in airtight container at room temperature for up to 3 days).

Notes: These baked up crispy and very tasty, if a tad greasy. My crackers were plenty orange without the annatto. Make sure you roll these quite thin (the dough should be translucent) as they rise about 4x in the oven. I did one pan where I spread the crakers out a bit, and one where they were left next to each other on the baking mat. The former baked up crisper.

Brussels Sprouts with Bacon

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

The Darkest Chocolate Ice Cream in the World

Makes a generous quart.

Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate (55-70% cacao), finely chopped

Ice Cream Base:
2 cups whole milk
1 tbls plus 1 tsp corn starch
1 1/2 ounces cream cheese, softened
1/8 tsp fine sea salt
1 cup heave cream
1/2 cup sugar
2 tbls light corn syrup.

PREP:
For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve sugar, and boil for 30 seconds.  Remove from heat, add the chocolate, and let stand for 5 minutes.
Stir until smooth and set aside.

Fir the ice cream base:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, and corn syrup, in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and spin until thick and creamy.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.

Chill at least 4 hours.

MY NOTES:
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home
I haven't made this recipe, but Em has and highly recommends it.

Vanilla Bean Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls. plus 1 tsp cornstarch
1 1/2 ounces (3 tbls.) cream cheese, softened
1/8 tsp fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tbls light corn syrup
1 vanilla bean (I used vanilla bean paste)

PREP:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, corn syrup, and vanilla (seeds and bean) in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Remove the vanilla bean.
Pour ice cream base into frozen canister and spin until thick and creamy.
Chill at least 4 hours.

MY NOTES:
I used the equivalent of vanilla bean paste (read the jar for the amount)
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home

The Buckeye State Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls plus 1 tsp cornstarch
1 1/2 ounce (3 tbls) cream cheese, softened
1/2 cup unsalted, natural peanut butter
1/2 tsp. fine sea salt (less if using salted peanut butter)
1 1/4 cup heavy cream
2/3 cup sugar
2 tbls light corn syrup
2 tbls honey
4 ounces chocolate (55%-70% cacao), chopped

PREP:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, corn syrup, and honey in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and begin to spin.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.
When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.
Chill at least 4 hours.

MY NOTES:
I used plain ole' Jiff of whatever I had around and just reduced the salt
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home