Green Olive Dip

8 ounce package cream cheese

small jar pimiento stuffed green olives

heaping tablespoon ranch dressing

green onion

Slice 4 green onions

Drain and chop olives, reserve juice.

Mix cream cheese with ranch dressing (or mayonnaise or greek yogurt)

and some of the olive juice to desired dipping consistency.

Stir in the olives and onions.

Serve as a dip for vegetables

or a spread for crackers.

Lasagna Soup in the Crockpot

1 pound ground beef

1 pound Italian sausage

1 medium onion

3-4 cloves garlic

2 tsp. dried basil

2 tsp. dried oregano

2 tsp. dried parsley flakes

1 can (24 oz) prepared pasta sauce

1 box (32 oz) chicken broth

1 can (15 oz) stewed tomatoes

6 to 8 lasagna noodles

salt and pepper to taste

Brown ground beef and Italian sausage. Drain off the grease.

Add to your crockpot with the pasta sauce, 

stewed tomatoes and broth.  (Beef broth is good too!)

Add chopped onion, minced garlic, and seasonings.

Cook on high for 4 hours.

About an hour before you are ready to serve, 

add the broken lasagna noodles.

(You may need to add some water.)

Top with shredded Mozzarella or Parmesan Cheese.