Here it is as written: SLOW COOKER PIZZA: 1 (16oz.) pkg of wide egg noodles 1 1/2#'s ground beef or turkey 1/4 chopped onion 1 (26oz.) jar of spaghetti sauce 1 (4 1/2oz.) can drained mushrooms 1 1/2tsp. italian seasoning 1 (3 1/2oz.) pkg of sliced pepperoni, cut in halves 3 C. shredded mozzarella cheese 3 C. shredded cheddar cheese Basically cook noodles and drain. Cook hamburger & onion, stir in mushrooms, sp. sauce, seasoning. In 5Qt. slow cooker, layer in thirds,,meat sauce, noodles, pepperoni, cheese. Do this 2 more times. Cook on low for 3-4 hours. I have a 5.5 Qt ceramic lasagna dish I can make it in. Any idea of time or temp.???? Thanks.

All recipes are not created equal....and this one may not have called for enough flour...or you may have measured wrong... Do not make that recipe again. You will see notes here for "T and T" recipes....that means Tried and True. And 2 cups of granulated sugar would not be the same as a pound of caster sugar. Unlike making stews or salads or marinades, baking is an exact science and you really have to be experienced to make any substitutions...if you add less baking powder the cake may veryw ell be heavy and dense. Here's the T and T recipe I use for carrot cake. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

terri pacnw - Sorry I can't remember who shared this recipe on this board about 18-months ago, but the link to the original recipe is below, and it's become a favorite cake of ours. Here's my lower-fat, lower-glycemic version for ONE 9-inch cake: 1/2 c. white whole wheat flour 1/2 c. c. wholegrain spelt flour 1/2 t. baking powder 3/4 t. baking soda 1/2 t. salt 1 t. cinnamon 1/4 c. melted coconut oil 1/4 c. agave nectar 2 eggs 1 c. grated carrots 1/2 c. unsweetened crushed canned pineapple, drained 1/2 c. chopped walnuts (the more the merrier ;-) - plus more for garnish on the top) I bake mine in my Sharp Convection/Microwave Oven (15-17 minutes 325°F LOW/MIX BAKE), so adjust the time and temperature to a standard oven. I also make a sugar-free/low-glycemic cream cheese frosting with 3-4 oz. cream cheese, agave nectar to sweeten (2-3 T. - I've never measured - this is a "dump recipe" ;-), approx. 1 T. milk/cream/half-and-half (whatever you have on hand) - more if frosting is too thick, plus enough dried milk powder to create a thick cream cheese frosting. I use Morning Moo's or 1st Best Whey Milk powder - which are whey-based milk substitutes and a little sweeter to taste than regular non-fat dry milk. If using regular non-fat dry milk powder, you may want to run it through the blender to make the powder smaller for better mixing. -Grainlady Here is a link that might be useful: The Fantabulous Whole Wheat Carrot Cake

Without meaning to make the Cornbread Holy Wars erupt again, my favorite recipe for a savory (as opposed to sweet) cornbread is from Bernard Clayton's New Complete Book of Breads. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan. (So mathematically, I calculate that a TRIPLE recipe would be just about right for a 9 x 13 pan.) Absolutely delicious. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal. 2 eggs, room temp 2 cups buttermilk, room temp 1 tsp baking soda 2 cups white cornmeal (but yellow is okay, too) 1 1/2 tsp salt Preheat oven and baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter. In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth. Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry. The link is to a recent cornbread discussion--sweet vs savory, flour vs no flour. Here is a link that might be useful: cornbread discussion