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May 192015

                                                      Crock Pot Ravioli Casserole

Perfect with garlic bread...

Perfect with garlic bread…

Phew! The last half of May here in northern Florida has been like living in HELL or to put it more gently, it feels like August instead of May and wondering what summer will bring us! I think a trip to Alaska might be in store if it gets any worse, ha ha! Every Day here in the last few days has been hitting the upper ’90’s in the shade. Even the dog only goes out to do her thing, the cats are hibernating in the woods all day, the chickens only leave their coop in the morning and Kenny and I are getting our work done outside in the morning and then retreating to the A/C for relief.
So in other words, I will try to spare my oven as much as possible by using our crock pot and cooking on the grill whenever possible. This is one of the simplest and easiest recipes if you like ravioli and a great way to beat the heat if you’re in the same boat as we are. You can use all store bought ingredients if you like or substitute your own homemade spaghetti sauce as I did. I did cheat on the ravioli as our store had some on sale, the hamburger I used of course was home grown, OOPS I wish, I meant to say home ground and Husband made his version of garlic toast to slop up the extra sauce!

Crock Pot Ravioli Casserole
  • 1 lb ground beef
  • 26 oz jar spaghetti sauce or the equivalent of homemade sauce
  • 1 bag (24 oz) frozen or refrigerated ravioli, cheese or meat for that extra man thing!
  • ¾ cup of stale Italian bread torn into small pieces
  • 1 cup of grated mozzarella cheese or more if desired
  • ⅓ cup of grated Parmesan cheese
  1. Brown ground beef breaking up as it cooks; drain.
  2. Place about ⅓ of a cup of the spaghetti sauce into the bottom of your crock pot to cover and combine the beef with the remaining sauce.
  3. Place the ravioli atop the sauce and cover with the remaining sauce.
  4. Top with bread crumbs and sprinkle with the mozzarella and Parmesan cheeses.
  5. Cover and cook on LOW for 2-1/2 to 3 hours for the refrigerated ravioli and about 3 to 3-1/2 hours for the frozen, being careful not to overcook the pasta.

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Oct 092014

Pork Chops And Root Veggies

With a cool weekend and wanting a lazy Sunday away from the kitchen, I decided to throw some pork chops in the crock pot with some sweet taters and carrots. I really do hate to cook on Sundays and that’s when I usually turn Kenny loose in the kitchen for his tasty Western omelet and then onto the grill for dinner with as little help as possible from me (I know, me bad, but he can cook!). I can remember growing up how my mom slaved away in the kitchen to have a huge meal on Sundays and I think it was because she wanted left-overs to pack up for my dad’s lunch during the week as she also worked a full time job doing private nursing. Whatever the reason, she was a hard working lady who unfortunately did not have a husband who was handy in the kitchen but always supplied her with fresh fish and game to work her miracles! This is a no-brainer recipe and I hope you will conform it to your liking…..

Pork and gravy over biscuits! What?

Pork and gravy over biscuits! What?


Pork Chops And Root Veggies
  • 4 center cut boneless pork chops about ¾" thick
  • Flour
  • Sea salt and fresh ground pepper to taste
  • Vegetable oil for frying
  • 2 medium sweet potatoes, peeled and diced into 1" cubes
  • 3 large carrots, peeled and cut into 1" pieces
  • 1 small sweet onion, sliced
  • 2 cups chicken broth
  • 1 teas poultry seasoning
  • Flour
  • Water
  1. Season flour with salt and pepper, dredge chops.
  2. Over medium heat, fry chops on both sides until golden brown.
  3. Place veggies in crock pot in order given and top with pork chops.
  4. Mix poultry seasoning with chicken broth and pour over chops.
  5. Cook on LOW for 5 to 6 hours or until tender.
  6. Remove veggies and meat from pot.
  7. Combine 2 tbsp of flour with a little water, add to crock pot that has been turned to HIGH and cook until thickened; add a little extra flour and water if gravy is not thick enough for your taste.
  8. Serve chops and veggies topped with lotsa gravy.


This was left over pork and gravy on crescent roll cups...YUM!

This was left over pork and gravy on crescent roll cups…YUM!

Hope you enjoy and hope to be back with something you’ll enjoy with our Asiago cheese tomorrow…… Off to the kitchen!

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