This week I decided to make bagels to have for breakfast on Shabbat. I tried making them once before but I just used dough I had already made for bread. Those bagels turned out ok, but the ones I made on Friday from this recipe were DELICIOUS!
My hubby has informed me that we will no longer be buying bagels. So I figure I wouldn't be too good of a friend if I didn't pass along this great recipe. :o)
If you decide to make them, I hope you enjoy them.
I'm so excited!!! While my family and I were away, in North Carolina, my aunt gave me a crock-pot and a hand-mixer that has bread hook attachments! Now I already had a Crock-Pot but this one is a much newer version and getting it resparked my interest in making easy slow cooked meals. So I've decided to start a series called Slow Cooker Wednesdays! I picked Wednesday because it's our church's prayer and bible study meeting night and I could use the extra time that using the slow cooker will allow.
Soooooo tonight's dinner is slow cooked lasagna, fresh baked bread, and corn! YUM!
For the lasagna you'll need: half a package of frozen spinach thawed and drained, 1 container ricotta cheese, 1 box lasagna noodles, 1 can pasta sauce, 1 bag (2 cups) mozzarella cheese.
I mixed the spinach with ricotta cheese to use as a filling. Then I put down some sauce in the bottom of the Crock-Pot, followed by lasagna noodles broken to fit. Then I put some of the spinach ricotta mixture followed by a layer of shredded cheese. Then I just kept repeating that process until the Crock-Pot was full. then I just covered it and set it to high. I left it on high for about an hour and then switched it to low. It's not ready to eat yet but here's what it looks like so far:
