Sunday, September 14, 2014

My little artist.

The kiddos know Gangsters time with us is short, maybe 1 more week...just depends on how comfortable we can keep him. They cry off and on every time we talk about what is coming, they talk about him going to the spirit world....and they draw pictures of him.
This is one Haddie did, she is walking Gangster...and obviously they are both very happy :)
We made a white vegetarian crock pot lasagna was good, but needs a little tweaking, it came out pretty soupy but the noodles made it without going soggy which is funny.

1 12-ounce bag frozen broccoli florets
3 1/2 cups reduced fat shredded Italian cheese blend
3/4 teaspoons freshly ground pepper
18-20 oz light Alfredo sauce (this could be made healthier next time)
1 8-ounce container light sour cream
1 12 oz bag of frozen mixed veggies
9 uncooked lasagna noodles
1 cup Parmesan cheese
16oz reduced fat cottage cheese
1 egg
***shredded chicken and mushrooms would go excellent in this, may add them next time.

 1. Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, 2 cups of the cheese blend, the pepper, Alfredo, sour cream, and broccoli.
2. In a separate bowl mix cottage cheese, 1/4 cup of the parmesan cheese, and an egg.
3. Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the broccoli mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), 1/4th of the cottage cheese mixture and sprinkle some of the cheese on top. Repeat layers until everything is used up. Sprinkle with Parmesan cheese.
4. Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Fall is here...even if summer is having a hard time letting go this year. I don't usually complain...but I am kind of ready for fall. And all things PUMPKIN!
So today I made some little personal crescent pumpkin pies.

2 cans Pillsbury Crescent Rolls
1 19oz can Pure Pumpkin...not pie filling
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. all-spice
½ cup packed brown sugar
1 Tbsp +/- melted butter
1/4 cup +/- sugar plus a little pumpkin pie spice
**If I had some cream cheese on hand I might have added some. I just did half this recipe since I was only making 1 can of crescents.

 Preheat oven to 375.
Mix pumpkin, vanilla, cinnamon, all-spice, and brown sugar in a bowl and set aside.
Line cookie sheet with parchment paper.
Cover outside of crescents with melted butter and sugar + pumpkin pie spice mixture.
Spread a spoonful (or more) of pumpkin mixture onto the wide end of the crescent roll and roll up, leaving the tip of the triangle face-up.
Bake for 12-15 minutes or until golden brown.

We had our first Scentsy casualty LOL poor thing.

Okay, so I was on some sort of cooking trip today. We had breakfast for dinner...a fave around here. Raspberry with white and milk chocolate chips pancakes. They were fabulous!

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