Easy Crock Pot Manicotti Dinner

crock pot manicotti

Our guest blogger Jackie Brown from Mom on a Mission shares her recipe for Crock Pot No Boil Manicotti. And to add a little sweet to your spice: cinnamon, nutmeg, and applesauce – oh my! Healthy (that’s right!) Pumpkin Pound Cake. Enjoy!

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Main Dish

Crock Pot No Boil Manicotti
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Ingredients
  1. 2 cups cottage cheese
  2. 1 ½ cups mozzarella cheese
  3. Add: 1 ½ teaspoons Italian Seasoning
  4. ¼ teaspoons salt
  5. ¼ teaspoon pepper
Remaining Ingredients
  1. 1-8oz. package manicotti
  2. ½ cup mozzarella cheese and ¼ cup Parmesan cheese
  3. Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara when I don't have homemade on hand)
  4. Cooking spray
Instructions
  1. Combine filling ingredients in a gallon size freezer bag and gently knead until thoroughly mixed.
  2. Clip a small corner, about 1/2", of the bag. Spray crock pot.
  3. Spread about 1/2 cup sauce in crock pot . Pipe all cheese and place in crock pot.
  4. Pour remaining sauce on top. covering completely.
  5. Top with the remaining shredded cheese.
  6. Crock on high for about 2 hours until shells are fork tender. Times vary so check to make sure it's not dry.
Susan Merrill http://www.susanme.com/

Dessert

pumpkin cake

Healthy Pumpkin Pound Cake
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Ingredients
  1. 2 cups sugar
  2. 1/2 cup oil
  3. 1/2 unsweetened apple sauce
  4. 3 eggs
  5. 3 cups flour {I use a combination of 2 cups all-purpose and 1 cup white whole wheat flour}
  6. 2 teaspoons baking soda
  7. 1 teaspoon cinnamon
  8. 1 teaspoon nutmeg
  9. 1/2 teaspoon salt
  10. 1 can (15 ounces) solid-pack pumpkin
Caramel Glaze
  1. 4 Tablespoons butter
  2. 3 Tablespoons brown sugar
  3. 3 Tablespoons sugar {I use raw}
  4. 1 teaspoon vanilla
  5. 2 Tablespoons milk
  6. 2 Tablespoons confectioner’s sugar, sifted through a sieve
Instructions
  1. Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Mix sugar, oil, applesauce, eggs, and pumpkin. Add flours baking soda, cinnamon, nutmeg and salt. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean. Cool on wire rack and make glaze if desired. If you are freezing, do not make glaze until you are ready to serve. Freeze whole or half cakes in heavy duty foil and place in a gallon size bag. Thaw completely before serving.
Caramel Glaze
  1. Heat butter, sugars, vanilla and milk over medium heat, stirring constantly. Boil for one minute, stirring constantly with a whisk. Remove from heat and continue stirring. Add two tablespoons confectioner’s sugar through a sieve to remove lumps. Pour over cooled pound cake.
Adapted from Taste of Home
Adapted from Taste of Home
Susan Merrill http://www.susanme.com/
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Posted On: November 20, 2014     cat-folder Sunday Suppers 1 Comment

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Kirk Cameron’s Saving Christmas

Two weeks, that’s all you get to see Kirk Cameron’s Saving Christmas. Yikes, that’s fast! But it is only in theaters for a short time.  

This is one I will make time for because of the content. I love Christmas and the story is something that I can relate to. I get a little mad when people want to take Christ out of Christmas. It’s just irrational to me.

So I like the story line of the movie–Christmas needs to be saved. And I like Kirk–he loves his family. And so do Phil and Kay Robertson from Duck Dynasty…they like Christmas, Christ, and family. 

Go see the movie, take the family and remember why we really celebrate Christmas before we are knee deep in a sea of wrapping paper!

 

Posted On: November 15, 2014     cat-folder Love This Leave a comment

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A Simple Slow Cooker Pot Roast Dinner

slow cooker pot roast dinner

Pot roast is something that my family loves and I do too!  This is a monthly go-to recipe in my house.  When my calendar is packed, I have to get dinner in the slow cooker early in the morning to get it done or we will be eating cereal for dinner.  Not that there is anything too wrong with cereal, but not every night!

slow cooker pot roast

Main Dish

Slow Cooker Pot Roast
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Ingredients
  1. 5 lbs Pot Roast
  2. 1 can Cream of Garlic Mushroom Soup
  3. 1 can Cream of Mushroom Soup
  4. 1 packet Lipton® Onion Soup Mix
  5. 2 cups baby carrots (optional)
Instructions
  1. Place the roast in your slow cooker.
  2. In a large bowl, combine both cans of soup (do not add water) and soup mix.
  3. Smother roast with mix.
  4. Add baby carrots to slow cooker.
  5. Cover and cook on HIGH for 6 hours OR place roast, soup mixture and carrots in oven bag, in a 250 degree oven for 6 hours.
Susan Merrill http://www.susanme.com/

Side Dish

Green Beans with Herb Dressing
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Ingredients
  1. 3 green onions, chopped
  2. 1 clove garlic, minced
  3. 1/3 cup olive oil
  4. 3 tablespoons lemon juice
  5. 1 teaspoon salt
  6. 1 teaspoon white sugar
  7. 1 teaspoon dry mustard
  8. 1/4 teaspoon dried basil
  9. 1/4 teaspoon dried oregano
  10. 1/4 teaspoon ground black pepper
  11. 2 pounds fresh green beans, trimmed and snapped
Instructions
  1. In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano and pepper.
  2. Place green beans in a steaming basket. Steam green beans in a medium saucepan over boiling water 5 minutes, or to desired tenderness. Place green beans in a medium serving dish.
  3. Pour dressing mixture over the beans.
Susan Merrill http://www.susanme.com/

Dessert

Shortbread Cookie Pie
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Ingredients
  1. 1 1/2 cups flour - sifted
  2. 3/4 cup confectioner's sugar
  3. 1/4 tsp. salt
  4. 2 sticks of butter, softened
Instructions
  1. Spray pie dish with cooking spray.
  2. Mix all ingredients together. Knead thoroughly until the consistency becomes doughy. Press very firmly into a pie plate, making sure that dough fits into every part of surface.
  3. Bake in a preheated oven approximately 45 minutes, or until shortbread is lightly browned and still somewhat springy to the touch. Let cool in pie plate and then run knife around the perimeter of the shortbread to loosen it from the plate. Remove to rack.
  4. Ice with your family's favorite icing!
Susan Merrill http://www.susanme.com/
 Subscribe to the blog for Sunday Supper recipes and more.

Posted On: November 13, 2014     cat-folder Sunday Suppers Leave a comment

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