Author: Nicole

Ingredients:

• 15 New potatoes (1-1/2 lb.)
• 2 tbs Sour Creams 
• 3 tbs margarine
• Dash of garlic powder
• Dash of salt
• Dash of pepper
• Bacon Bits

Directions:

1. Boil potatoes in a large saucepan 15 min. or until tender. 
2. While the potatoes are cooking, add sour cream, margarine, salt, pepper, and garlic powder to a small zip bag. Zip up the bag and knead all the ingredients together. Set aside.
3. One the potatoes are cooked cut them in half 
4. The bottoms may need to be sliced off so the potatoes can sit flat 
5. Allow the potatoes to come to room temperature. 
6. Cut the end off your zip bag and pipe the mixture onto the top of the potatoes. Top with bacon 
7. Serve at room temperature.

I was  not sold on this recipe. I loved how easy it was  to put together and it cooked quickly. You really have to watch it even on low to make sure it doesn’t burn. I wasn’t the biggest fan of the sauce. It was very bland to me.  The only thing I could taste was the tomato sauce. To me that overwhelmed the recipe. Also I don’t think the recipe requires enough cottage cheese. Normally I make my own spaghetti sauce, which is loaded with flavor, but I decided to follow the recipe this time. Maybe it was just me. I am not giving up on the lasagna recipe because it’s so simple and doesn’t heat up the house, but I think it could use a little tweaking next time. Here is the original recipe>>

Ingredients

• 1 lb lean ground beef  
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, smashed
• 1 (28 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 12 ounces cottage cheese
• 1/2 cup grated parmesan cheese or asiago cheese 
• 12 ounces lasagna noodles, uncooked
• 16 ounces shredded mozzarella cheese
• 1 cup of wine (red or white)

Directions

1. Brown ground beef, onion and garlic in frypan.
2. Add tomato sauce, tomato paste, salt and oregano.
3. Cook long enough to get it warm.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up.
7. With your wine go around the edges of your crock-pot and lightly pour your wine around the lasagna.
8. Cover and cook on low for 4 to 5 hours. *Mine was done in 3 hours really watch the time because 5 hours could mean buring dinner. *

• 3 cloves garlic, minced
• 1 quart water
• 1/4 cup kosher salt
• 2 TBS black peppercorns
• 2 TBS sugar
• 1/2 teaspoon dried thyme
• 1/3 teaspoon whole allspice
• 1/3 bay leaf

Directions

• Bring all ingredients to a boil in a large saucepan, reduce heat and simmer for 15 minutes.
• Allow to cool completely before using.
• Large heavy duty sealable plastic bags work the best.

Pork Chops:
Ingredients

• 4-6 boneless pork chops
• 1 cup Italian Breadcrumbs
• 4 tablespoons butter or margarine

Directions

• Preheat oven to 375 degrees.
• Melt butter and keep warm in large bowl.
• Add Italian Breadcrumbs
• Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly.
• Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops

This is such a quick and easy way to make corn on the cob. We had this with our Fourth of July dinner. I was able to toss it in the microwave and have it ready just in time for dinner. I was very impressed with the flavor, how easy it was too cook, and the overall simplicity of the whole process. It’s tender, juicy, and flavorful. Who needs butter when you can cook it like this? Can I tell you how much I love Kittencal! Her recipes rock!!

Ingredients

• 3 ears of corn (do not remove the husks)
• 2 damp paper towels (use a double paper towel)
• Butter if needed
• salt if needed

Directions

1. Cut off the floppy silks on top of the husks (do not remove the husk).
2. Wet both papers towels and squeeze out the water then wrap each husk well with double layer of damp paper towels.
3. Place the corn/s around the outside of the turntable.
4. Microwave for 10 (add or subtract 2.5mins per ear) minutes on HIGH, turn the corn onto it’s otherside and continue to cook for another 10 minutes (feel the ear to be sure they are very hot).
5. Using a towel carefully remove from microwave and let sit for 5 minutes before removing the husks and silks, the silks will slide off like magic (BE CAREFUL these are very hot!).
6. Serve with butter and salt.

Ingredients

• 2 cups diced tomatoes 
• 1 cup diced fresh mozzarella cheese
• 2 teaspoons extra virgin olive oil
• 2 tablespoons minced onion
• 1/4 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 garlic clove, crushed and minced
• 1 1/4 cups water
• 1 cup uncooked Israeli couscous
• 2 tablespoons fresh parsley

Directions:

1. In a bowl combine the tomato, mozzarella, onion, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for at least 30 minutes.
2. In a pot bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5-10 minutes. Drain off extra water.
3. With a fork, fluff the couscous then let cool in the refrigerator
4. Add the cooled couscous and to the tomato mixture in the bowl and toss.