Time With Family & New Recipes

With this job that my husband is doing we don't see him very much as he is working weekends....so he is home on Sunday's for the evening. Basically he his home to do laundry for the week and then off again. I will be glad when this bridge is DONE!

Yesterday I decided to try a couple of new recipes for supper...they were a hit. As I was prepping for supper I said to my youngest...why don't you see if we have everything to make those cupcakes you wanted to try. We were missing a couple of ingredients so I sent her off to town to pick them up. Meagan suddenly was on Dessert duty! With my new kitchen layout there was plenty of room for the two of us together without stepping on each other. Michael and Brittany were also home so we had a wonderful sit down meal as a family...first one since after Christmas where we were all together.

On the menu was Lazy Perogy Casserole, BBQ Slow Cooker Meatballs, Shake n' Bake Chicken, Corn & Garden Salad. Dessert was Chocolate Graham Cracker Cupcakes with Toasted Marshmallow from Martha Stewart's recipe collection. Very sinful, if you love Chocolate......you will love these cupcakes.  Click HERE to go to the recipe.

SLOW COOKER BBQ MEATBALLS

2 lbs of meatballs (made from your favorite recipe browned or frozen)
1 cup each of finely diced onions, carrots & celery
1 can (213 ml or 7.5 oz) Tomato Sauce
1/3 cup cider vinegar
1/2 cup each brown sugar and water
1 pkg of Club House Slow Cooker BBQ Pulled Pork Seasoning Mix

Add meatballs to slow cooker.  Add vegetables to slow cooker.  Combine tomato sauce, vinegar, brown sugar, water and  Seasoning Mix together.  Pour over meatballs and vegetables.

Cover, cook on LOW for 8 hours or HIGH for 4 hours.


LAZY PEROGY CASSEROLE

15 lasagna noodles (not oven ready)
2 cups cottage cheese (I used Ricotta Cheese) 
1 egg 
1/4 tsp onion salt
1 cup grated cheddar cheese
2 cups mashed potatoes
1/4 tsp salt
1/4 tsp onion salt
dash of pepper (I used fresh ground pepper)
butter for sauteing the onions
1 cup chopped onions sauteed
Note:  I fried up 1 lb chopped bacon and another onion to use on the bottom of the pan an on top of the last row of lasagna noodles.


Cook lasagna noodles as directed on package. 
Spread half of bacon/onion mixture on the bottom of your 9 x 13 inch baking pan.  Lay a layer of noodles over the mixture.
Mix cottage cheese, egg, 1/4 tsp onion salt together.  Spread over noodles.  Cover with another layer of noodles.
Mix mashed potatoes, cheddar cheese, 1/4 tsp onion salt, pepper and sauteed onions together.  Spread over noodles.  Cover with another layer of noodles.
Cover top layer of noodles with remainder of bacon/onion mixture.

Bake for 30 minutes in 350 F oven.  Let stand 10 minutes before cutting.

Serve with Sour Cream and grated cheddar cheese.


It was nice to have my entire family together. 



Corinne~