I have two words for you:  Easy.  Yummy.  Seriously, if want some of the easiest dips, dressings, and spreads to make, head over to Pam’s Pantry.  You know your dip is going to be good when it smells yummy before you even open the package.  I have been able to try their strawberries ‘n cream, cheesy garlic, spinach surprise, and our favorite sweet ‘n sassy salsa.  These dips are super easy to make.  You just need a cup of mayo and a cup of sour cream.  That is it!  Now, the strawberries and cream is slightly more complicated - you have to mike the cream cheese and you need cool whip.  Seriously, not to difficult at all.  On the back of each packet, it tells you what ingredients you need, how to make, and what would go best with each one.  They also have cheesecake Mixes, Bar-B-Q’s and Picklers.   What I love best about these is that they taste great and can be made in no time at all!  Since these are made from fresh ingredients, you can even claim these awesome dips as your own! 

To quickly thaw frozen veggies, microwave for about half the time specified on the package.  This thaws the vegetables without fully cooking them.

We were so hungry when I made this easy to make slow cooker that I forgot to take pictures!

3 potatoes, peeled and quartered
1 chopped onion
6 carrots, peeled and sliced into 1 inch pieces
2 lbs boneless round steak
1 package dry onion soup mix
1 can condensed cream of mushroom soup
3/4 cup water

Place the potatoes, onion, and carrots into the slow cooker. Cut the steak into six pieces and place meat on top of the vegetables. In a mixing bowl, combine the soup mix, soup, and water. Then pour the mixture over the beef.

Cover and cook on low for 7 - 10 hours.

Whole hazelnuts have a bitter skin that must be removed before chopping.  It is easier to buy a package of chopped hazelnuts rather than skin and chop whole nuts.

When you have a husband who doesn’t get home at the same time every night, you need some good slow cooker recipes in your back pocket.  This easy to make slow cooker recipe is a winner in my house. It also will leave you with leftovers to eat and enjoy.

1 lb ground beef
1 onion chopped
2 tsp minced garlic
1 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 tsp salt
1 tsp dried oregano
1 (12 oz) package of lasagna noodles
12 oz cottage cheese
1/2 cup grated Parmesan cheese
1 lb shredded mozzarella cheese

In a skillet, cook the ground beef, onion, and garlic until brown.  Stir in the the tomato sauce, tomato paste, salt, and oregano.  Cook until heated through.

In a bowl, mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

Spoon a layer of the meat mixture onto the bottom of the slow cooker.  Add a double of layer of the uncooked lasagna noodles.  Break to fit the noodles into the slow cooker if needed.  Top the noodles with a portion of the cheese mixture.  Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover and cook on low heat in a slow cooker for 6-8 hours.