Wednesday, July 5, 2017

Lazy Daisy Lasagna


1 bag (25 oz.) frozen ravioli (cheese, meat, or cheese & spinach)
1 lb. ground beef
3 cans (15 oz.) of diced or crushed tomatoes 
Fresh or dried basil
1 Tablespoon of Italian Seasoning
2 cloves garlic
1 teaspoon of onion powder
4 cups grated cheese (mozzarella, or a mixture of your favorite cheeses)


1. In a Dutch oven or large sauce pot, brown ground beef -- drain fat.
2. Add tomatoes and spices (except for basil).
3. Using a 6-quart slow cooker -- cover the bottom with your tomato/beef mixture.
4. Place a layer of ravioli over sauce. Sprinkle in basil.
5. Then add a layer of cheese.
6. Continue to layer in this fashion until ravioli is used up (usually 3 layers).
7. End with a layer of sauce and a sprinkling of cheese.
8. Cover and cook on low for 4-5 hours.
9. Turn off crock pot and allow your lasagna to rest for 15-45 minutes.
10. Delicious served with crusty bread and tossed salad for a quick & easy meal that looks like you spent hours on it! 

Tuesday, May 23, 2017



1/2 cup hydrogen peroxide
1/2 cup rubbing alcohol
1 tablespoon liquid dish soap
3 cups water
5-6 drops of essential oil (optional)


Pour the peroxide, rubbing alcohol, dish soap and rinse aid into a spray bottle of at least a 32 oz size.  Slowly add the 3 cups of water.  

Put the top back on the spray bottle and then slowly tip the bottle back and forth to mix the ingredients.

To use:  After showering, mist the spray on the walls of the shower and you’re done.  There’s no need to wipe.

Our Favorite Peanut Butter Bars with Chocolate Ganache

Nonstick cooking spray
1 1/2 cups confectioners' sugar 
1 1/2 cups graham cracker crumbs 
1 cup all-natural peanut butter 
1/4 teaspoon sea salt 
1 stick (1/2 cup) butter, melted 
8 ounces (1 cup) semisweet chocolate chips 
1 cup heavy cream 

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate chips and 1/8 teaspoon salt in a medium bowl. Heat the cream in microwave for 2 minutes. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Cut into squares to serve.

Saturday, July 30, 2016

Mindy's favorite slow cooker vegetarian chili


2 cups of mixed dried beans (navy, black, great northern, pinto, whatever you have hanging around in your cupboards)
1/2 cup lentils
1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 onion, diced
3 cloves garlic, minced
1 - 28 oz. can of stewed or diced tomatoes (or 3 large fresh tomatoes, diced)
2 tablespoons oregano
2 teaspoons cumin
1 tablespoon chili powder
1/4 teaspoon coarse black pepper or Mrs. Dash
1 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
4 vegetable bouillon cubes (or 4 teaspoons vegetable broth base)
1/4 pound salt pork (optional for "truly" vegetarian)
water, for soaking and cooking


  1. Rinse beans and pick over for nasty ones or stones.
  2. Cover beans with about 5 cups of cold water and soak over night (or at least 6 hrs.) in your 6-quart slow cooker crock.
  3. Add bouillon cubes, tomatoes, both peppers, onion, garlic, and seasonings -- stir.
  4. Add cold water to cover ingredients, if needed.
  5. Cover, cook on low setting for 6-8 hours.
  6. Halfway through cooking process add lentils and top with more water, if needed.

Monday, July 25, 2016

Louise's Easy Pizza Bread


2 lbs of Pizza Dough (I use Hannaford's multi-grain dough, but the canned kind is okay too)
2 cups Mozzarella cheese, grated (or your favorite pizza cheese)
1 tablespoon of Italian seasoning
1 tablespoon parsley flakes
1/3 cup olive oil
1 – 8 oz package of pepperoni
1 lb ground beef
1 teaspoon of fresh garlic or garlic powder
1 tablespoon chives (fresh or dried)
10 links of brown and serve breakfast sausage


  1. Preheat the oven to 350 degrees.
  2. Brown ground beef with garlic and chives - drain & cool.
  3. Cut pizza dough into bite sized pieces add oil and toss so that the oil is spread evenly on each piece of dough.
  4. Cut the pepperoni and sausage into smaller pieces.
  5. Mix all the ingredients in a bowl.
  6. Transfer into a large greased bunt pan. (I usually have enough for a loaf pan also).  
  7. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked).
  8. Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly - leave it in another 5 minutes at a time until it's done.
  9. Flip over on to a plate while it's still hot.
  10. Serve with a side of red sauce and enjoy!

Note: This is simple and works great for pot luck meals or small family get-togethers.

Thursday, April 28, 2016

Louise's Favorite Rhubarb Custard Pie

Rhubarb Custard Pie:

ingredients :

Pastry for Double-Crust Pie (Aunt Gabby's Recipe)
1 1/2-2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash salt
4 cups fresh or frozen unsweetened chopped rhubarb
2 slightly beaten eggs
2 tablespoons half-and-half or light cream or milk
1/4 cup Milk


  1. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. Trim even with rim.
  2. In mixing bowl, combine 1-1/2 to 2 cups sugar, flour, nutmeg, and salt. Add the rhubarb. Gently toss until coated. (For frozen fruit, let stand for 15 to 30 minutes or until partially thawed, but icy.)
  3. In a small bowl, whisk together eggs and cream. Pour over fruit; toss to mix. Transfer to the pasty-lined pie plate.
  4. On a lightly floured surface, roll out remaining dough into a 12-inch circle and cut slits for steam to escape, trim top crust to 1/2 inch beyond edge of pie plate; fold extra pastry under bottom pastry and flute edge. If you like, make leaf cutouts from pastry scraps and place on pie; brush top crust with milk.
  5. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes for fresh fruit (50 minutes for frozen). Remove foil. Bake for 20 to 25 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.