Cheesecake and Brownies…together…could there be anything more yummy? I mean really! Boy do I mean REALLY! Now, Dear Hubby says these are too chocolately. How can you get “too chocolately”? That’s like an oxymoron isn’t it? These are definately rich, and if you like cake-type brownies you may be disappointed. These are more like fudgy and dense. Besides being super easy, they are almost as much as you could ever want in a dessert. (Yes, dear husband, I know…they don’t have caramel…sorry.) The only thing I may do differently next time is to try them fresh and warm right out of the oven with some Dreyers Vanilla Bean ice cream!

Thanks again to Smitten Kitchen for another great recipe!

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Slow Cooker Lasagna

September 21, 2008

First of all, we are glad to hear that Whitnee’s surgery went well and she is home with her purple casts!

I made this lasagna today in the slow cooker while we were gone to church.  A friend of mine gave it to me to try after I asked her for the recipe because she had talked about it being easy and good.  We really liked it and had it with green beans and garlic bread for Sunday dinner.  Definitely easy and nice to have ready to eat when we got home.

Slow-Cooked Lasagna

1 lb ground lean ground beef
1 (26-28 oz) jar tomato pasta sauce
1 (8-oz) can no-salt added tomato sauce (I just used regular)
1/2 (9-oz) pkg. (about 8 pieces) no-boil lasagna noodles
1 (1-lb) jar Alfredo pasta sauce
12 oz (3 cups) shredded mozzarella cheese
1/4 C grated Parmesan cheese

  1. Brown ground beef in large skillet over medium high heat until thoroughly cooked, stirring frequently.  Drain.
  2. Spray 4-5 quart slow cooker with non stick cooking spray.  Spread 3/4 cup of the tomato pasta sauce in the bottom of the sprayed slow cooker.  Stir remaining tomato pasta sauce and can of tomato sauce into ground beef.
  3. Layer 3 lasagna noodles over the sauce in the slow cooker, breaking noodles as necessary.  Top with 1/3 of the Alfredo pasta sauce, spreading evenly.  Sprinkle with 1 cup of the mozzarella cheese.  Top with 1/3 of the ground beef mixture, spreading evenly.
  4. Repeat layering twice, using 2 lasagna noodles in the last layer.  Sprinkle Parmesan cheese over the top.
  5. Cover and cook on low setting for 3-1/2 to 4-1/2 hours.  If desired cut into wedges to serve. 

Makes 8 servings. 

Was really yummy!