Peach Pie Inserts--Wendy Jones

4 quarts fresh sliced peaches
31/2 C sugar
2 t Fruit Fresh
1/2 C lemon juice
2 T tapioca
1 t salt

Mix dry ingredients. Add lemon juice and peaches.  Pour into foil lined pie (makes enough for 4 shallow pie dishes) dishes and freeze.  Take out of freezer when frozen and put them in gallon sized Ziploc bags.  When ready to use take out of freezer, allow to sit at room temp for a couple minutes then peel away foil.  Make your favorite pie crust and put into pie dish.  Insert frozen peach insert (already in form) and bake at 425 degrees for one hour.

Crockpot Lasagna

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp Italian seasoning
1-28 oz jar spaghetti sauce
1/4 C water
1-16oz carton cottage cheese
2 C mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of greased 4 quart slow cooker.  Stir Italian seasoning into meat and spread 1/2 over the noodles already in crock pot.  Then layer 1/2 of the sauce and water, 1/2 the cottage cheese, and 1/2 of the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hours.  Do not cook for more than 5 hours.  Makes 6-8 servings.  Serve with a green salad

Chocolate Oatmeal Bars

Mix:

1 C Brown Sugar

1 C Granulated Sugar

1 C Butter

2 Eggs

Then add:

2 C Flour

3 C Oatmeal

1 tsp. Baking Soda

Press 1/2 - 3/4 of the mixture into the bottome of a 9" x 13" pan.

Over low heat, in a small saucepan melt:

6 oz Chocolate Chips

1/2 C Butter
1 tsp. Vanilla
1 can Sweetened Condensed Milk

Pour the chocolate mixture in the 9" x 13" pan over the oatmeal mixture. Sprinkle the remaining oat mixture over the top. Bake @ 350 degrees for 30 minutes. Allow to cool before cutting.

To get these to turn out just right, I line the bottom of the pan with parchment paper so they are easier to slide out ( I cut them once they are out of the pan and on a cutting board). Also, if you have time, let them sit overnight, it will allow them more time to set. Otherwise they are very very gooey!