Chocolate Gooey Treat

This recipe was given to me by my sister in law, Alisa. Justin's mom used to make these when they were younger. Oh, they are so yummy. They are pretty much like a chocolate rice crispy treat, but better! The boys LOVED them, can you tell?
3 Tbs. butter
10 oz. marshmallows
Melt the butter in the microwave, then add the marshmallows and melt a little longer. Add:
1 1/2 cups chocolate chips
Mix until melted. Then add:
1 tsp. vanilla
Mix. Add:
1/2 cup chopped walnuts
2-3 cups rice krispies
Spoon onto dish into serving size (2-4 Tbs). Let harden and enjoy. You can freeze these and enjoy them over the next few days!

Southwestern Bean Casserole

I know, I know...terrible picture, but I didn't think to take the picture until after we ate. As you can see though, between the four of us, a lot was eaten! This is one of my new favorite recipes. It has lots of flavor and I usually have all the ingredients on hand. Trust me, you should try this!
1 tsp. vegetable oil
1 cup onion
2 garlic cloves, minced
1 cup cream-style corn, divided
1 can chopped green chilies, drained
1/2 cup bottled salsa
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
2 cans pinto beans, drained
1 can stewed tomatoes, undrained
cooked spray
1 cup shredded cheese
3/4 cup yellow cornmeal
1/4 cup flour
1 tsp. sugar
1/4 tsp. salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
Heat 1 tsp. oil in a saucepan over medium-high heat. Add onion and garlic, saute 2 minutes. Add 1/2 cup corn, chilies, and next 6 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Pour corn mixture into a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/2 cup cheese. Combine cornmeal, flour, sugar, and 1/4 tsp. salt in a bowl. Combine 1/2 cup corn, 1/2 cup cheese, buttermilk, 1/4 cup oil, and egg; add to cornmeal mixture. Spread over bean mixture. Bake at 375 degrees for 30 minutes.

Pioneer Woman's Favorite Sandwich

I got this recipe from The Pioneer Woman Website, it looked so good, I had to try it. I really like it and it is a great Spring recipe! Justin liked it, but he needed to sprinkle salt on his. He loves salt!

I followed the recipe just how she does it, except I used Whole Wheat Bread, I don't care for Rye.

Click on the link to get the recipe

http://thepioneerwoman.com/cooking/wp-content/uploads/2008/08/pws-favorite-sandwich.pdf

Crockpot Lasagna

This was a very yummy crockpot recipe. You do have to brown the beef and do a little work before adding it to the crockpot, but once it is in, you can sit back and relax when dinner time is approaching...one of my favorite things! The salad is delicous and you can add whatever ingredients you want! And toast...you can't get any easier!

Crockpot Lasagna
1 pound ground beef
1 small onion
1 (48 ounce) spaghetti sauce
1-2 teaspoons Italian seasoning (optional)
1 (24 ounce) cottage cheese
1 egg
12-14 lasagna noodles, uncooked
3 cups mozzarella cheese
In medium skillet, brown ground beef and onion. Drain well. While ground beef is browning, combine egg and cottage cheese. Mix thoroughly.Add drained ground beef to sauce. Add Italian Seasoning, if desired. Pour half of meat mixture on bottom of crock-pot. Layer uncooked lasagna noodles on top of meat sauce. Overlap to cover as completely as possible. (Cut noodles however necessary to fit into your shape crock-pot. Next, spread 1/2 of cottage cheese mixture over uncooked noodles. Top with half of mozzarella cheese. Repeat all 4 of these layers, ending with mozzarella cheese on top. Cook on High for approximately 4 - 5 hours or on Low for 6 hours.

Salad
4 cups mixed salad greens, washed and dried
1 apple or pear, peeled, cored, and sliced
1/3 cup raisins or craisins
½ cup slivered or whole almonds
12 grapes or cherry tomatoes, halved
2 scallions, white and green parts, sliced on the bias
2 carrots, grated
1 avocado, diced

(I did Romaine Lettuce, Pear, Craisins, sliced almonds, 2 green onions, grated carrots, I would have added avocado, but it wasn't a good one) I had a balsamic dressing in the fridge that I used, but this one seems good)

Balsamic Vinaigrette
1/3 cup balsamic vinegar
1 shallot, finely diced
salt and pepper
2/3 cup olive oil
In a large bowl, combine all salad ingredients. To mix the vinaigrette, in a small bowl, combine the vinegar, shallot, and 1 tsp. Salt. Whisk until the salt is dissolved. Slowly add the olive oil and whisk until incorporated. Season with salt and pepper, if necessary. Toss the salad with just enough vinaigrette to wet lightly. Season with salt and pepper and serve.

Toast with Butter