Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

This past weekend for a Superbowl party I made a crock full of Norwegian Meatballs, that were a big hit. (They were supposed to be Swedish meatballs but they turned out slightly different than what I intended. :-) The sauce turned out fantastic, but was a little too thin. I bought two large bags of frozen fully-cooked meatballs (making sure they weren't italian style meatballs) and microwaved them. The sauce was as follows: 3/4 stick butter 1 large yellow onion chopped fine 1/2 teaspoon ground black pepper 1/4 cup flour 6 cup beef stock 1/4 cup medium dry madeira 3 dashes worchestershire sauce 1 pint sour cream melt butter over medium heat, add onion and pepper, cook for about 15 minutes making sure the onion doesn't start browning. Add flour cook for another minute or so. Add remaining ingredients except for sour cream. Cook until sauce thickens. Use stick blender to puree sauce until onions are reduce heat, add sour cream, stir until well blended, pour into crock pot over meatballs. The sauce was really good, but a little thin. I think perhaps a little more flour and also perhaps some paprika for color and flavor.

I made a new recipe Monday afternoon -- Pumpkin Muffins from the "Joy of Baking" site. They should actually be called Pumpkin BRAN Muffins because the recipe includes 3/4 cup of wheat bran. In fact, that's why I made them. I'm always on the look out for good tasting bran muffin recipes, and this one's a real winner. I followed the recipe but made a few changes. I used no sodium baking powder and omitted the salt altogether. I did use regular baking soda because I've had some difficulties with the no sodium version. I added 1/4 tsp. of ginger to the cinnamon too. I usually substitute applesauce for half of the oil called for in quick breads. But, this time, since I was dealing with pumpkin puree, I used it instead. I also subbed dark chocolate chips for the dried fruit. And, finally, I added a cube of cream cheese to the muffin just because I love biting into a chunk of cream cheese. My husband loved these muffins. I made jumbo size and froze them for his breakfasts. (He usually wakes up 2 hrs. before me, so I like to have a variety of breakfasty type things in the freezer for him.) Anyhow, these were really good, and I know I'll be making them again and again. And I also know I'll always use chocolate chips. Pumpkin Muffins: 1 cup canned pumpkin puree (I used 1-1/4 cups) 2 large eggs, lightly beaten 1/2 cup buttermilk or plain yogurt 1/2 cup oil (I used just 1/4 cup) 3/4 cup whole wheat flour or all-purpose flour (I used WW pastry flour) 3/4 cup natural wheat bran 3/4 cup granulated white sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon (I added 1/4 tsp ginger) 1/2 teaspoon salt 1 cup raisins or dried cranberries (I used chocolate chips) Pumpkin Muffins: Preheat oven to 400 degrees F (205 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray with a non stick vegetable spray. In a medium sized bowl mix together the pumpkin puree, eggs, buttermilk, and oil. Set aside. In a large mixing bowl, combine the flour, bran, sugar, baking powder, baking soda, cinnamon, and salt. Add the milk and egg mixture to the flour mixture. Stir until just combined. Fold in the raisins. Do not over mix the batter or the muffins will be tough when baked. Fill the muffin cups with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes , or until firm to the touch and a toothpick inserted in the center comes out clean. Place on a wire rack to cool. Makes 12 regular-sized muffins. (I made 6 jumbo size) Here is a link that might be useful: Joy of Baking Pumpkin Muffins

Here's one I made this week... I didn't use the crock pot however since I had leftover roasted chicken which I used. I just mixed all the ingredients listed (except the noodles) and put in the oven for 30 minutes. Wonderful comfort food! I'll be making this again soon! Slow Cooker Chicken Stroganoff Ingredients 4 skinless, boneless chicken breast halves - cubed 1/8 cup margarine 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (8 ounce) package cream cheese 1 (10.75 ounce) can condensed cream of chicken soup Directions Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Pour over cooked egg noodles. Here is a link that might be useful: Here's the recipe at allrecipes