I love postatoes...

Yes, I meant to say "pos-tatoes"...just a quirk of mine—I don't even know why I say it.
Somewhere I have a recipe for a twice-baked potato casserole, which I will have to track down, cause it's really good, too. But these are yummy:

Twice-Baked Buttermilk Potatoes

2 large baking potatoes
2 T. butter, melted
1/2 c. buttermilk
1 c. sharp cheddar, finely shredded
1 T. fresh minced chives –OR- 1 t. dried chives
1/4 t. garlic powder
salt and freshly ground pepper to taste
paprika for garnish

1. Microwave the potatoes until tender but still firm, about 4 minutes.
2. Allow to cool—at room temperature, they have less chance of falling apart when you scoop them out.
3. Heat oven to 350˚.
4. Scoop out the centers, leaving a firm, 1/4-inch-thick shell.
5. Mash the scooped part in a small bowl, then stir in the melted margarine, buttermilk, and seasonings.
6. Fill the shells; dust the tops with paprika.
7. Bake at 350˚ for 15 to 20 minutes, or until heated through.

Grandma's Baked Beans

I have not made these in years...not sure why. It's a really tasty recipe, and it warms up your house, leaving a delicious cooking fragrance to linger. We won't talk about what happens *after* you eat the beans... ;-)

Grandma's Baked Beans

2 lbs. dry navy beans, soaked in cold water overnight
1 sweet onion, chopped
3 cloves garlic, pressed
1 c. molasses
1/2 c. brown sugar
2 T. soy sauce
2 t. Worcestershire sauce
1/4 t. dry mustard
8 oz. uncooked bacon, chopped
4 T. butter (no substitutes)

1. You've already soaked the dry beans in cold water overnight. Now, drain beans and place in large oven-proof stockpot (grandma would have used a big cast iron pot). Add enough water to cover the beans by 1/2 inch (maintain this throughout cooking).
2. Over low heat, simmer beans about 30 minutes.
3. Heat oven to 300˚.
4. Stir all other ingredients—except butter—into beans, put lid on pot, and bake for about 3 hours, stirring to check the consistency once in a while. Add water, if needed—you don't want them to dry out.
5. Remove lid, stir well, add butter on top, and bake an additional 1 to 1 1/2 hours, until a nicely browned surface forms.

NOTE: upon serving, be sure to warn people they're HOT—they just came out of a 300˚ oven!

Favorite Salad

This recipe is an amazing combination of not only flavor, but of texture as well. Everyone I have served this to has been floored by its simplicity and fantastic taste. It's JST's favorite salad ever…need I say more? LOL!

Pear Salad with Poppyseed Dressing

12 ounces salad greens (such as red leaf, green leaf, butter, or romaine mix)
1 1/2 c. (8 ounces) feta cheese, crumbled
2/3 c. pecans, chopped
2 fresh pears, peeled, cored & sliced (ripe but still firm is best)
1 c. seasoned croutons – optional
1 jar (15 fl. oz.) T. Marzetti's Poppyseed Salad Dressing

1. Prepare greens by rinsing, drying, and tearing any larger leaves into bite-sized pieces.
2. Toss the feta and pecans into the greens. (add croutons if you'd like)
3. Arrange the pear slices on top of the salad, and if you are not serving the salad immediately, lay a piece of plastic wrap directly on the surface of the salad so that the pears do not discolor.
4. Serve with T. Marzetti's Poppyseed Salad Dressing.

Sweetcream Biscuits

This is kind of a lot of work if you're not accustomed to making your own biscuits. But it is totally worth it in the end.

Sweetcream Biscuits

1 3/4 c. sifted flour
2 T. sugar
1 T. baking powder
1/2 t. salt
6 T. (3/4 stick) chilled butter, cut into pieces
3/4 c. chilled whipping cream

1. Preheat oven to 450°.
2. Sift flour, sugar, baking powder, and salt into large bowl.
3. Using pastry blender, cut in butter until mixture resembles crumbs.
4. Add whipping cream and stir until just combined; do not over-mix.
5. Turn out onto lightly floured surface and knead just until dough forms.
6. Pat out dough to 1/4-inch thickness (no rolling pin required; they don't have to be perfect!). Cut out rounds using floured 1 1/2" diameter cutter.
7. Gather dough scraps and pat flat to 1/4-inch thickness. Cut out additional rounds. Repeat gathering, patting, and cutting out dough rounds until all dough is used.
8. Transfer rounds to ungreased baking sheets (you can crowd them a little).
9. Bake until golden brown, about 10 minutes.

Makes about 6 dozen!

Useful Tools: Pastry Blender

This item is something that no baker should be without. Whether you're planning a quiche crust, shortbread cookies, or even meatloaf, the pastry blender is your best friend.

Useful Tools: Pastry Blender

How many times did you have to read this line before someone finally explained it to you?: "Cut butter into flour."

THAT is what you use a pastry blender for! AH-HA!

Following your recipe, you'll want to put the measured flour in a bowl first, then measure out the correct amount of butter for the recipe. Cut it into slices and drop them haphazardly into the flour.

Grab your pastry blender!

Squish the butter by pressing down ruthlessly, lift pastry blender, and deliver another blow. Keep doing this, and move some of the flour around, until you stop seeing the chunks of butter. Eventually, what you will end up with is a moist-looking flour that's kinda lumpy.

Success!


IN STORES:
K-Mart: Wilton Pastry Blender
Bed Bath & Beyond: OXO Good Grips; and Wilton Pastry Blender
(NOTE: I didn't actually LOOK at these stores, but they are supposed to have them in stock.)

ONLINE:
Pastry Blender 5.25"x4.5"

"Pasty Pro" Pastry Blender Sale: $14.99 (regular $19.99)

"Pasty Pro" Pastry Blender by Kitchen Innovations

Baker's Pastry Blender by Wilton

Pastry Blender (5-in.) Good Grips by OXO

Pastry Blender (5.25-in.) by Cuisipro

Stainless Pastry Blender by Johnson-Rose Corp.

A confession...

...I just killed the Itsy-Bitsy Spider!

You know the one: climbed up the water spout, et cetera, et cetera? Well, not any more.

His last climb happened to be up the mirror in my master bathroom. I was flossing a bit of, well, something out of my teeth, and movement caught my eye. Before I knew what I was doing, my thumb landed right on him, and SQUISH...

I would say I'm sorry, but I'm just not that big a liar. I hate spiders. Even the itsy-bitsy ones.

There's a particular scream I involuntarily produce when I see a spider, in fact. My husband calls it "the bug noise" and comes running with a kleenex whenever he hears it. It's a very high, blunt, and desperate sound, which could most closely be found in nature when your wet sneaker skids on a supermarket linoleum floor. Yeah, sorta like that. Maybe a little bit more human-vocal-range, though. I'm not Mariah Carey, you know.

Please don't tell your kids. I don't want them thinking I'm a murderer. Keep singing the song as if this episode never happened, okay? Thanks.


~Goldie

Kelly's Crab Dip

This is an amazing appetizer dip! I first tasted it at a friend's house, and just had to get the recipe from her. One tip she gave was to be sure you buy the more expensive crab meat because it is worth it.

Kelly's Crab Dip

2 pkgs. (8 oz.) cream cheese, softened
2 T. lemon juice
1 t. Worcestershire sauce
1/2 t. garlic powder
1 t. chives, chopped
2 cans Polar white crab meat
1 bottle cocktail sauce

1. In medium bowl, mix cream cheese, lemon juice, W sauce, garlic and chives.
2. Spread in serving dish.
   
3. Top with cocktail sauce in an even layer.
4. Top with crab meat, flaked onto top in a layer.
5. Serve with melba rounds or crackers.

Qu'est-ce que c'est?

Qu'est-ce que c'est?
What is this? Why is this here? Why do I have this?

So what's with the holes in the knife blade, eh?

It's a cheese knife. It is made for slicing soft cheeses—like Muenster, mozzarella, or brie—without the cheese sticking to the knife. The holes help it release after you've made your cut through the block of cheese.

It also works well with any other type of cheese that you'd like to slice up and snack on: cheddar, Monterey Jack, Colby, Swiss, brick, or Gouda. Makes it much easier to quickly and evenly slice through the cheese without the typical "pile ups" that would result with your paring knife.

I can't recall where I got that particular knife, but I've had it for years. Sometimes I use it to slice tomatoes—if you look closely, you'll see that it has a very finely serrated edge. And the forked tip makes it useful for stabbing cheese chunks to drop into a pot of sauce that you have on the stove.

A cheese knife. An all-around good thing to have in your kitchen.

Enchilada Casserole

I make this when I know that a lot of people are coming over. Some friends have similar recipes that they call "Mexican Lasagna". It's different from a traditional lasagna, and feeds a crowd, with some left over.

Enchilada Casserole

2 lbs. ground turkey
1 medium onion, chopped fine
1 pkg. Old El Passo taco seasoning (that's just the brand I choose)
1/2 c. water
1 can (15 oz.) Old El Passo enchilada sauce (again, that's just the brand I choose)
1 can (15 oz.) refried beans
1 can diced tomatoes
2 to 3 c. shredded cheddar cheese
1 large package corn tortillas (make sure they are corn and not flour)
+ sour cream, hot sauce, guacamole as toppings

1. Heat oven to 400º.
2. Brown meat and onions; mix in taco seasoning and 1/2 c. water. Set aside.
3. In large mixing bowl, combine: beans, 3/4 of the enchilada sauce and tomatoes.
4. Cut corn tortillas into quarters, or tear into random pieces.
5. Butter bottom of LARGE casserole dish, then spread a thin layer of enchilada sauce.
6. Place a layer of tortilla pieces, haphazardly, 2 or 3 pieces deep, to make a base for the casserole.
7. Layer as you would a lasagna: bean mixture; add a layer of cheese. Top that with a layer of tortillas, 2 deep. Add 1/2 of the meat mixture, layer of tortillas, top that and layer with cheese; repeat.
8. Bake, uncovered, for 30 minutes, or until you see the sides bubbling and cheese is melted.
9. Serve with sour cream, hot sauce, and/or guacamole.
   

NOTES: If you want, you can chop a couple of tortillas into little strips and put them on top of the casserole, where they will brown a little and get crispy; but be cautious, because they can burn easily. Alternative: top with crushed Tostitos/Doritos after baking.

Strength in Numbers

INTRO

This is a new feature that I'd like to post here on a regular basis. Strength training is something that I find therapeutic—it helps keep me balanced both physically and mentally.

Hopefully, I can teach you something which you may not have already known, offer some challenges, and possibly motivate you to work at gaining a little strength.

What I'm not going to do is preach to you about exercise—please tell me if it ever sounds that way—nor will I berate anyone about being "fat". All I will do is say that you could probably benefit, health-wise, from gaining some strength.

Weight, to me, is a relative term, anyhow. I don't even look at the scale. Seriously! Even when I go to the doctor, I close my eyes and tell them to write it down and reset the scale to zero before I'll open my eyes again. One time, when the doctor asked me to get on the scale, I jokingly said, "I don't want to…" and he wrote "refused" on the chart! I didn't know you could do that! LOL!

So, anywho, in the next few weeks, I'm going to gather some info (make some lists!) and probably break it down into these categories: A) basics; B) cardio; C) new stuff; D) challenges. I'm thinking the "challenges" will be an interactive feature…which I have not decided yet how that'll work…but it should be interesting. I'll just ask you to do something for 3 days in a row, and see who can do it. Something like that.

Any input you'd like to offer will be considered.

~Goldie

Lists, lists, and more lists!

I have this compulsion for making lists of things. All kinds of things. Sometimes, I'll put my list in an Excel spreadsheet, so I can click a button and sort my list. Does anyone else have this strange neuroses, or is it just me...?

I'm not even sure where this strange affliction came from, because the rest of my immediate family is horribly disorganized. Perhaps that is the cause?! LOL!

Here is a short...well....LIST of some of the things I have been making lists about:

• results of the poll on this site
• recipes I want to post
• GROCERIES!
• B-vitamin dosages
• B-vitamins available at Walgreen's, GNC, and Vitamin Shoppe
• protein shakes available at GNC and Vitamin Shoppe
  
• Nexxus hair products
  
• things to do
  
• spring cleaning I need to start on (our windows are filthy!)
  
• book wishlist
• pens that I like
  
• the nicknames I have for some hockey players (i.e. Brian Rolston = "Purina")
• trees I want in our yard (most have a check mark by them! YAY!)
• kitchen tools I want
• song lyrics to look up
  
• words to translate into French (don't ask, LOL!)
• bill-pay check-list (printed out and on the wall by my desk)
  
• new strength training exercises to try (I may make a site feature out of this)
• coffee to look for at the import store (Kimbo!)
  
• people I need to call
  
• upcoming birthdays (some people never forgive you when you forget!)
• birthday gift ideas
  
• things to look up online
• topics of interest to research and find books about (I really love books)
  
• things I still can't find since we moved
• household items that need to be repaired or replaced
  
• clothes I need to replace (I hatehate all of my shirts!)
  

Wow, that's a lot of stuff, huh? So much to do... Ah well, it keeps life interesting! And, once you have it in a list, you can use a red pen to make check marks next to the items you've completed. It's so satisfying to see a list with a bunch of check marks.

*sigh*

Okay, I'll stop now. I just wanted to get that off my chest.

Mocha Custard

My mom used to make this when I was a kid, which may have been one of the early influences in my love of coffee.
OPTIONS: Double the recipe, and pour into ready-made graham cracker crust. This makes a really awesome pie!

Mocha Custard

1 pkg. (2.9 oz.) Jell-O Cook & Serve Custard mix (not instant)
2 c. milk
1 egg yolk, beaten
2 t. instant coffee (I use Maxwell House)
2 T. cocoa
1/4 c. sugar

1. Mix all ingredients together in small saucepan.
2. Bring to a boil, stirring constantly with whisk.
3. Pour into individual custard cups, cover with plastic wrap, and cool in fridge.

Tea...

In the evenings, I think a nice hot cup of tea can be very soothing. Whether you prefer a classic English breakfast tea, or a Ceylon, or something herbal, there are endless options with which to fill your mug.

As with coffee, I don't consider myself any kind of "expert" when it comes to tea, but I know good flavor when I taste it. Here is a list of some of my favorite teas, in no particular order:

• Gevalia English Breakfast
• Stash
• English Breakfast
• Chai Spice
• Christmas Morning (seasonal)
  
• Hoilday Chai (seasonal)
  
• Decaf Chocolate Hazelnut Tea
• Decaf Creme Caramel Tea
• Decaf Pumpkin Spice Tea (seasonal?)
• Decaf Raspberry & White Tea
• Decaf Vanilla Nut Creme Tea
• Decaf Vanilla Chai Tea
• Organic Cascade Mint
• Decaf Raspberry & White Tea
  
• Twinings
• English Breakfast
• Ceylon Orange Pekoe Tea
• Irish Breakfast
• Cinnamon Apple Breakfast
• Cherry Black Tea (hard to find!)
• African Rooibos
• 1706 Tea
  
• Ahmad English Breakfast
• Harney & Sons Orange Pekoe
• TeaGschwendner Cherry Black Tea
• Adagio Cherry Ceylon Tea
• The Republic Of Tea Lucky Irish Breakfast Tea
  

Useful Tools: Meat Tenderizer Hammer

Imagine my horror at watching my best friend retrieve a rubber mallet from the garage to use for pounding steak and chicken flat!!! Guess what one of her Christmas presents was this past year?

Useful Tools: Meat Tenderizer Hammer

Some chicken recipes call for chicken to be "pounded flat" and they may not tell you how or why you're supposed to accomplish this mysterious feat.

The "why" of it is that a thinner piece of meat will be tenderized and will also cook faster. Perhaps the recipe also calls for the meat to be stuffed, which will be facilitated by a thinner form to work with.

The "how" of it is you simply place the meat on a thick cutting board, cover it with plastic wrap to prevent splatter, and you pound the heck out of it with a wooden, rubber, or metal kitchen hammer. Here are some of your options:


IN STORE:
KitchenAid Meat Tenderizer – Black at Target $15.19

ONLINE:
Black-Handled Meat Tenderizer (9-in.) Good Grips by OXO

Meat Tenderizer Gadgets by Anolon

Aluminum Meat Tenderizer with Wood Handle by ABC Valueline

Calphalon Meat Tenderizer**

Meat Tenderizer sale price: $7.50 (reg. $17.95)

Mario Batali Meat Tenderizer $8.99 at Target.com




**this was the one I got for my friend!

NOTE: the photo at the top is one that is in my kitchen drawer—it belonged to my Grandma—and I still use it to this day.

Honey Oat Bread

I first tested this recipe the same day that I made the Bisquick bread, working on them simultaneously. I have to admit to you right now that I let my bread machine do all the work, set on "dough" cycle!

Honey Oat Bread

1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water
1/4 c. butter, softened (4 T.)
1/4 c. honey
1 c. boiling water
2 eggs
1 c. quick-cooking oats
1 t. salt
3 c. flour
1/2 c. wheat flour

1. In large mixing bowl, dissolve yeast in 1/4 cup warm water.
2. In another bowl, combine butter, honey, and boiling water. (I put the water in a 4-cup measuring cup, then added honey to raise water level to 1 1/4 cup line; then added butter and microwaved it.) Stir well and allow to cool.
3. To yeast mixture, add eggs, oats, salt, butter mixture, and 2 cups of flour; beat on medium speed for 2 minutes.
   
4. Stir in additional flour to form a soft dough.
5. Cover and let rise until doubled in size; about 1 hour.
6. Punch down and transfer to greased 2-quart casserole dish.
7. Cover with plastic wrap that's been sprayed with cooking spray, lay a dish towel over the top, and let rise again for 30 minutes.
8. Bake at 375˚ for 35 to 40 minutes, until lightly browned and sounds hollow when tapped on top.
9. Cool at least 10 minutes before removing from casserole dish.

NOTE: Casey just told me that this is the best bread I've ever made!

Very Easy Bread

I was entirely skeptical when I first read this recipe, and I thought it would come out generic, but it's actually decent bread. Mine got a little too browned, but I rather like the crispy crust on it.
Pictures to follow...

Bisquick Bread

1 packet yeast
1 1/4 c. warm water
2 T. sugar
4 c. Bisquick
1 T. butter

1. Grease a glass loaf pan with butter; set aside.
2. In large mixing bowl, dissolve yeast in warm water.
3. Add sugar and initially only 2 cups of Bisquick. Stir this vigorously for 2 minutes—it will be a very thin batter.
4. Add the other 2 cups of Bisquick and mix well to form a dough.
5. Cover and let sit for 30 minutes.
6. Stir down and continue to mix for 30 seconds.
7. Drop dough into loaf pan and allow to rise for another 30-40 minutes.
8. Bake at 375˚ for 30 to 40 minutes, or until top is nicely browned, and loaf sounds hollow when tapped.
   

NOTES: As I said in the intro, I think I baked mine too long because I had a bunch of things going on at once, and I didn't watch it closely in the oven. After letting it raise in the pan, I'd also score the top to allow for expansion, as mine fractured a little while baking.

Pom Pork Roast

I made this really awesome dinner Wednesday night. I had been thinking of a twist on the typical "Pork Chops and Apple Sauce" (now, everybody say it like Peter Brady! LOL!) and I wanted to incorporate pomegranate juice. So I bought a pork loin roast and a bottle of PomWonderful, and this is what resulted:

Pork Roast with Pomegranate Juice

1 (2 to 2.5 lb) pork loin roast, sliced into chunks
1/2 a Vidalia onion, quartered or cut into chunks
1 granny Smith apple, peeled, cored, and chopped
2 c. baby carrots
3/4 c. dried cherries (about 2 handfuls)
1 beef bouillon cube
1 chicken bouillon cube
4 c. water
10 oz. pomegranate juice (I used PomWonderful)
1/4 t. allspice

1. Brown meat in pressure cooker (lid off) in 2 tablespoons olive oil. Add onion and brown a little more for flavor.
2. Add pomegranate juice, apple, carrots, and cherries.
   
3. Add water and bouillon cubes.
4. Bring to a boil and slap lid on.
5. When it reaches full pressure, set a timer for 45 minutes.
6. Carefully move pot using oven mitts; set in empty sink and run cold water over pot (I use the sprayer) until pressure releases.
7. Move pot back to stove and remove lid. Stir a little to break up chunks of meat.
8. Serve over noodles or rice.

NOTES: The dried cherries were a last-minute decision before I put the lid on the pressure cooker. I had intended on using dried cranberries, but I had eaten the last of them while watching a hockey game a few days prior, so the cherries were actually a substitute. When cooked, the dried cherries plumped back up and added great visual interest as well as just the right flavor. The apple will completely disintegrate, as will the onion, mostly. The meat will be incredibly tender, and you will totally love this dish.

My dad's rules...

This is just for the record...my dad had an unwritten list of rules, most of which were reinforced by fits of rage where it looked like either the veins in his neck would burst, or his eyes would pop out of his head, or both, as he was yelling at us. As far as I can recall, these were the lessons that my dad taught:

1. If you had been wearing shoes, that wouldn't have happened. (basically, when you got hurt at all, it was due to lack of proper footwear)
   
2. You're smart enough, figure it out yourself. (my dad's answer to any question)
3. If you don't stop that, you're going to break a window!
   
4. You're not going anywhere until you clean up your mess!!!
5. If you leave your bike in the driveway again, I'm going to run it over! (I actually contemplated this one; wouldn't he damage his car if he ran over my bike?)
6. If you think you're getting away scott-free, you've got another thing coming!!
   
7. You just don't know when to quit, do you?!
8. That's what you get for showing off. (wanting to be good at anything was discouraged; when you eventually failed, even once, this was his reply)
   
9. If you don't take care of your stuff, you're not going to have it.
   
10. I shouldn't have to tell you twice.
11. One more peep outta you, and I'll knock you into next week!
12. If you're trying to kill each other, I'm not going to stop you. (said from behind a newspaper, as my brother and I are fighting loudly in another room)
13. You got yourself into this--now you get yourself out! No one's going to save you!!!
14. If it's not yours, DON'T TOUCH IT!!!!
15. You're wasting lunchmeat! (he said this if you opened the fridge and just pulled a slice of ham out of the package and didn't make a sandwich with it)
16. People in Hell want ice water... (whatever you asked for, this was my dad's response)
    

#9 is actually true. I don't disagree with that one.

And to this day, I follow #14 to the point of feeling like I'm trespassing when I pick up my husband's socks and put them in the wash. Logically, I know he's not going to want to wear a pair of socks that've been lying on the bedroom/bathroom/whateverroom floor, but I still wonder if I should be moving them...

#2 was, as it turns out, a great way to teach problem-solving skills, determination, and independence.

With regards to #15, it is one of life's greatest guilty pleasures! I tell my husband all the time, "Look! Look, I'm wasting lunchmeat!!!" as I eat a slice or two directly from the deli bag. Tee-hee!!!

Stuffed Chicken Foil Packets

This is actually easier than making a whole stuffed chicken...but somehow I usually end up making a whole stuffed chicken instead of this. Dee-deh-dee!

Stuffed Chicken Foil Packets

6 skinless, boneless chicken breasts halves
4 c. Pepperidge Farm herb seasoned stuffing mix
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. milk or cream
1 c. warm water
4 or 5 slices of deli ham, minced
1 lb. fresh mushrooms, sliced (or you can use 2 cans of mushrooms, drained)

1. Heat oven to 400˚.
2. Tear off six squares of heavy-duty foil. Spray each with a tad of cooking spray to prevent sticking.
3. Mix soup and milk/cream; set aside.
4. Combine stuffing mix and water; spoon onto center of each foil square, dividing as evenly as you can.
5. Top each stuffing mound with a chicken breast, then add ham and mushrooms to each. Spoon soup over top of each.
6. Lift ends of foil packet and fold over twice at top, then sides. Repeat for each packet, leaving some room for steam (i.e. do not fold up packets tightly around contents; the chicken needs to steam inside).
7. Place packets on a large baking sheet, bake for 35 to 45 minutes, depending on how large the breast is; you want to make sure it is done through. Remove packets and let them stand 5 minutes.
8. Place packet on dinner plate, then cut slit in foil to release steam before opening fully.
   

NOTES: You don't have to use mushrooms and mushroom soup if you don't want to—you can use cream of chicken soup and whatever your favorite veggies might be. Adding cheese to this recipe is messy because it ends up sticking to the foil.

Crock-pot "Lasagna"

I had found this recipe online; unfortunately, I'm not certain about where it came from, or else I'd give credit where credit is due. I've tinkered with it somewhat to accommodate personal taste, and I really like the way it turns out as listed below.

Crock-pot Lasagna

1 pkg. wide egg noodles, cooked and drained
2 lbs. ground turkey
1 small onion, diced small
3 cloves of garlic, pressed
1 jar (24 oz.) marinara sauce (I use Barilla)
10 – 15 slices Hormel turkey pepperoni, minced
2 c. mozzarella, shredded
1/3 c. Parmesan or Romano, grated

1. Brown meat and onions in a large fry pan; drain out any excess grease and add garlic.
2. Mix in sauce and pepperoni.
3. Butter bottom and sides of 6-qt. crock-pot.
4. Spoon 1/3 of the meat in a layer on the bottom, then cover with cheese, and then a layer of noodles.
5. Repeat the layers two more times—you'll end up with a layer of noodles on top.
6. Sprinkle additional Parmesan/Romano and put lid on.
7. Cook on low for 2 or 3 hours, or until sides are bubbly and cheeses are melted.
   

NOTES: It can be difficult to estimate how thick the layers will turn out, but there's really no way to screw it up, honestly. You may think you're running out of room, but as it simmers, the layers will compress and it'll be fine.
FYI—my crock-pot is a Hamilton Beach SC30 model, and I like it a lot. Casey, bless his heart, bought it for me spur-of-the-moment on a day when we were having a party and I was being irritable. Love that man! LOL!