Putting a twist on old classics doesn't always mean changing up ingredients or making it fancier than it used to be. Sometimes a twist can be something that just simply makes a recipe more appealing and more doable for your family! That's what we're going to talk about here.

Some of you may know where I'm going here. I don't want to over-do it, but it is no secret that I love my slow cooker. In fact, I was recently the subject of some neighborly teasing when a friend called to ask if she could borrow my Crock Pot for a Halloween party. My response was "Which one would work better for you...?" A totally reasonable question, right? Oh wait, normal people only have one slow cooker? Ooooops! Between my love for slow cooking and my love for a good deal I have devoted a shelf in my pantry to my two big-and-beautiful cookers and one itty bitty little dipper Crock Pot.

So what does this have to do with old classic recipes? What if I told you that you can have lots of those classics tastes and dishes with the ease of slow cooking? You would rush right out and buy another slow cooker, wouldn't you? Alright, maybe not, but hopefully you would be a bit intrigued and give some of these recipes a try!

Slow Cooker Lasagna Recipe

Ingredients:
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
11/2 cups 1-1/2 (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese


Directions:

In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. 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.

Source: tasteofhome.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Myron's Meatloaf Recipe

Author: Diana Rattray, About.com Guide

Ingredients:
2 pounds of lean ground beef
2 eggs
2 slices bread, in small cubes
milk
ketchup
salt and pepper
1 small onion, chopped


Directions:

Beat eggs - add bread cubes. Add enough milk to moisten all. Add hamburger....squish all together with your hands. Season to taste. Place in slow cooker or Crock Pot....shape to fit, flatten. Pour ketchup on top (enough to cover completely). Crock on low all day 8 - 12 hours. Notes: I've also used crushed crackers instead of bread, and salsa instead of the ketchup. With only 1 lb. of meat, you'll probably want to use just one egg. Buon appetito! posted by Myron at the beach More Glazed Bacon-Wrapped Meat Loaf Grilled Meatloaf Green Chile Meatloaf Parmesan Meat Loaf Meatloaf With Barbecue Glaze

Source: southernfood.about.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Crock-Pot Pizza Recipe

Total Time: 200

Ingredients:
1 package (16 ounces) wide egg noodle
11/2 pounds 1-1/2 ground beef or turkeys
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
11/2 teaspoons 1-1/2 Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded Cheddar cheese


Directions:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.

Source: tasteofhome.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Baby Back Ribs (Slow Cooker)

Author: Derrick Riches, About.com Guide

Ingredients:
4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar


Directions:

Trim excess fat from ribs. Combine dry ingredients and rub over the surface of the ribs. Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out. Cook for about 8 hours. Remove ribs from slow cooker and brush with barbecue sauce.

Source: bbq.about.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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