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.