Crockpot Spaghetti Sauce

1 pound ground beef

1 pound bulk Italian sausage

1 medium green pepper, chopped

1 medium onion, chopped

2 tsp. minced garlic

3 cans Italian diced tomatoes

2 cans (15 oz) tomato sauce

2 cans (6oz) tomato paste

1/4 cup sugar

2 Tab. Italian seasoning

1 Tab dried basil

2 tsp. dried marjoram

I tsp. salt

½ tsp pepper

Hot cooked spaghetti or small kid-friendly noodles like rotini

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar, and seasonings; mix well. Cover and cook on low for eight hours or until bubbly. Serve over spaghetti. Yield 12 servings. (I've actually never made it in the crockpot. I just make it on the stove).

(from Melissa)

Chocolate Pillows

I love this chocolate cookie recipe. Yum, yum. If you want a homemade cookie rather than use a cake mix to make fake Oreos, give these a try (richer chocolate). Then make a fluffy whipped cream cream cheese frosting (heavenly) OR a thicker one flavored with coconut (my first choice) OR hide 1/4 a Reese's peanut butter cup in each cookie as you form them for baking (we buy fun size assorted candy bars and the peanut butter cups are always left at the bottom of the bag).

CHOCOLATE COOKIES
1 cup butter, softened
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
2. Add the eggs, beating well. Combine the cocoa, flour, and baking soda, gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheets. Keep them fairly small for best results.
3. Bake for 8 to 10 minutes in the preheated oven, until puffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


(Fluffy) WHIPPED CREAM CREAM CHEESE FROSTING:
3/4 cup heavy whipping cream
4 oz. (1/2 pkg.) cream cheese, slightly softened
1/2 cup white sugar
pinch salt
1/2 teaspoon vanilla extract

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.


(Thicker) LIZ'S CREAM CHEESE FROSTING:
1/2 c. butter
4 oz cream cheese
1 1/2 c. powdered sugar
1/2 tsp vanilla
You can add whatever other flavoring you want. I LOVE coconut.

Peanut Butter & Chocolate No-bake Cookies

This is the recipe that Jane introduced me to--so good. Be sure and use quick oats for best results. Chocolate and peanut butter--mmmm!

Creamy Crockpot Chicken and Broccoli over Rice

1 14-oz can cream of chicken soup
1 14-oz can cheddar cheese soup
1 14-oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning

¼ teaspoon garlic powder

2 boneless chicken breasts

1 cup sour cream
1 bunch chopped broccoli, steamed

1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic powder into a crockpot. Whisk until smooth. Place chicken in, pressing to the bottom. Cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, shred into bite-size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

Ham and Potato Soup

3 1/4 cups water
5 potatoes, peeled and diced
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
2 TB chicken bouillon granules
1/4 tsp. black pepper
Optional: frozen corn

5 TB butter
5 TB flour
2 cups milk

Combine water, vegetables and spices in a big pot and cook over medium heat until potatoes are tender, about 10-15 mins.

In a separate saucepan, melt butter and then add flour, stirring until smooth. Slowly stir in milk and keep over medium-low heat about 4 mins.

Stir the milk mixture into the big pot and you're done!

Tortellini and Italian Sausage Soup

1 lb. Italian sausage
2 cloves garlic
1 cup water (I added more after cooking to make it less spicy, so add more to taste)
1 cup thinly sliced carrots
1 tsp. oregano
1 ½ cup sliced zucchini
1 cup coarsely chopped onions
5 or more cups beef broth
1 can cut-up tomatoes
8 oz. can tomato sauce
8 oz. cheese tortellini (I used a whole package, which was like 12 oz)
Grated parmesan cheese

Brown sausage in large pot with onions and garlic. Add beef broth, water, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to a boil, reduce heat, simmer uncovered at least 30 minutes. Skim fat. Stir in zucchini and tortellini, simmer covered 30-40 min. Sprinkle parmesan cheese on each serving.

(friend Melissa)

Potato Sausage Cream Soup

This is my ultimate comfort food--I cannot eat just one bowl of this soup.


½ pound ground sausage (I used mild Italian sausage)

5-7 thinly sliced red potatoes

3 cups chicken broth (or 3 cups water and 3 chicken bouillon cubes)

1 cup heavy cream

Parsley flakes, salt & pepper, Romano cheese

In a frying pan, brown sausage. Drain grease. In a soup pot, boil 3 cups chicken broth. Add sliced potatoes. Cover. Reduce heat and simmer until potatoes are tender, but not mushy. Add sausage. Stir in cream. Season with salt and pepper to taste. Sprinkle with chopped parsley. Simmer uncovered to allow flavors to blend. Sprinkle Romano cheese on top just before serving.


(Some versions of this recipe include kale.)

(from friend Melissa)