I’m going to start off topic. I hate throwing yard sales. I do. I hate taking a bunch of stuff that I don’t want and trying to convince strangers that they should want it. The whole thing feels just slightly dishonest. And yet, I’m having a two day yard sale this weekend.
As much as I don’t enjoy yard sales, I do love getting my daughter involved with the whole process. When I told her we were having one, she immediately exclaimed that she wanted to sell lemonade and cookies. Awesome! Not only could she help me make the lemonade and cookies, she could be in charge of selling them, and, (bonus!) be otherwise occupied and therefor not pitch a fit when I sell her old stuff! Win, win, win!
I’ve been in love with mint lemonade since I tried it a few years back. The hint of mint somehow makes it about a zillion times more refreshing than regular lemonade. Here’s how we make it:
6-8 good-sized mint leaves (more or less depending on how minty you like it)
1 cup fresh squeezed lemon juice (about 6 lemon’s worth)
1/2 cup + 1 teaspoon sugar
3 cups water
Start by mixing the sugar and the lemon juice in a pitcher.
Julienne (cut into tiny strips) the mint. Smash it, squish it, the more you abuse your mint, the better.
Stir in the mint and water.
And that’s it! Simple right? A few things;
I swear my lemonade tastes better after I leave it in the fridge over night.
A lot of lemonade recipes say to create a simple syrup with your sugar and a half cup of your water. I’m sure it tastes even better this way, the reason I don’t do this is to keep it kid friendly.
The cookies my daughter insisted we make are the Triple Chocolate Cookies from The Pioneer Woman. And they are sooooooooooo good! We follow the recipe exactly, except we add white chocolate chips to make them Quadruple Chocolate. They are so chocolatey and chewy, I highly recommend them.
Well that’s everything. Let me know what you think of this recipe and if it works for you. And wish me luck at the yard sale!
Confession: I’ve always been intimidated by making lasagna. I don’t know, something about having to cook big old lasagna noodles, and then handle said cooked noodles made me nervous. So, despite thoroughly enjoying lasagna, I had never made one. That is, until I realized I could make it in my slow cooker! Huzzah!
After looking at some other recipes, and some good old-fashioned experimenting, I came up with this super easy, five ingredient lasagna that tastes even better than it looks.
1 16 oz package of uncooked lasagna noodle (not the oven ready ones)
1 big thing (45 oz) of your favorite marinara (I like one with Italian sausage in it)
1 15 oz container of ricotta cheese
4 cups mozzarella cheese (separated)
1/2 cup parmesan cheese
The secret to cooking a slow cooker lasagna is all in the sauce. Which I learned the hard way when my first lasagna came out with inedible crispy noodles. You’re using the sauce to cook your noodles and make them tender, so make sure all your noodles get a good covering of sauce. 🙂
Mix together your ricotta, parmesan, and 3 cups of your mozzarella cheese together.
Gelatinous mountain of cheese!
Pour some sauce into the bottom of your slow cooker, covering the bottom.
Layer your noodles on top of the sauce. Feel free to break them to make them fit.
Use about a third of your cheese mixture to cover your noodles.
Repeat, sauce, noodles, cheese mixture. You should have about three solid layers.
After your last layer of cheese mixture, we’re going to mix it up a bit. Cover your cheese mixture with the last of your noodles.
Cover the last of your noodles with the last of your sauce, making sure that your noodles are covered (so you don’t end up with crispy noodles like I did).
Now cover that with the last cup of mozzarella.
Cook on low for about 4-5 hours, depending on your slow cooker. I cook mine for four hours and it comes out a little crispy on the bottom and edges, which is perfect for my family.
I hope you love this recipe as much as I do. Let me know in the comments how it works for you!