Crock-Pot Pizza
October 13, 2008
9 cup [12 oz] wide egg noodles
1 1/2 lb. ground lean beef [for the hunters out there you could substitute deer meat]
1/2 c. chopped onion
28-32 oz. spaghetti sauce
4 1/2 oz. sliced mushrooms, drained
1 1/2 tsp. Italian seasoning
3 1/2 oz. sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese
Cook noodles according to pkg directions and drain. Meanwhile in a large skillet, cook beef and onion over med. Heat until meat is no longer pink, then drain. Sir in spaghetti sauce, mushrooms and Italian seasoning. In 5 qt. slow cooker, coated with non-stick cooking spray, spread 1/3 of the meat sauce. Cover with 1/3 of the noodles and pepperoni. Sprinkle with 1/3 of the cheeses [mix together first, each layer will use 2 cups of cheese]. Repeat layers two more times. Cover and cook on low 3-4 hours or until heated through and cheese is melted.
This month I had a request for a non alcoholic drink. This sounds wonderful. I can’t wait to try it!
Hot Buttered Drink Mix
2 cups Butter, softened
4 cups Light Brown Sugar, firmly packed
1 tablespoon Pumpkin pie spice, plus 2 teaspoons
2 tsp. ground cinnamon
1 tsp vanilla
1. Cream butter in large mixing bowl; gradually add sugar and spices, and beat until smooth at high speed. Stir in vanilla. Store in airtight containers for 1 month in refrigerator or 3 mos. In freezer.
Now you can add 1 cup of boiling apple cider or juice and 1 tblsp Hot buttered Mix. Garnish with a slice of orange and a dash of nutmeg.
Or, add the mix to 1/2 cup of hot milk and 1/2 cup strong coffee and top with Whipped cream.
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