Recipe Tag!

I've been tagged by Alicia to share a favorite family recipe! We have lots and lots of favorites, but it was hard to pick just one. So I think I'll go ahead and share two. :) I've probably posted this first one before; hope you won't mind the repeat! This one originally came from Quick Cooking magazine, Jan./Feb. 2000.

CROCK-POT LASAGNA

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 oz.) tomato sauce (I use Hunt's spaghetti sauce, usually Garlic & Herb or some other flavor we enjoy)
1 c. water
1 can (6 oz.) tomato paste
1 t. salt
1 t. dried oregano
1 package (8 oz.) no-cook lasagna noodles (the ones I have found to work the best are Pasta DeFino No Boil Lasagna Noodles, or Barilla No Cook Lasagna Noodles--I've tried the no-boil store brand and the noodles didn't come out too well)
4 c. (or a little less) shredded mozzarella cheese
1 1/2 c. (12 oz.) small-curd cottage cheese OR ricotta cheese (even better!)
1/2 c. grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker. (I have a 3.5 qt. and it does all fit in there.) Arrange a third of the noodles over sauce (break the noodles if necessary.) Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings.

And this one came from my friend Mindee. It's super yummy, full of chocolate-y goodness!

MUD PIE

3 squares semi-sweet baking chocolate, melted
1/4 c. canned sweetened condensed milk
1 chocolate pie crust (my favorite is the Oreo brand)
2 c. cold milk
2 pkg. (4-serving size each) chocolate instant pudding
1 8-oz. tub of Cool Whip

Mix chocolate and condensed milk until well blended. Pour into crust. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk until well blended. Spoon 1 1/2 c. of the pudding into the crust. Add 1/2 of the Cool Whip to remaining pudding; stir with wire whisk until well blended. Spread over pudding in crust; top with remaining Cool Whip. Refrigerate 3 hours. Garnish with chocolate curls if desired.

Yield: 6-8 servings

I tag anyone else who wants to participate! (I'm not sure who all has been already tagged for this one.) Even if you don't have a blog, but would like to share a favorite recipe, feel free to do so in the comments. :) Also, Jenny Muth has a Mr. Linky up on her blog for this, so if you like, you can add a link to your recipe post over there. Happy cooking!