Peanut Butter Cookie Lasagna-Just following the crowd!

Happy March!!  Whoo Hoo!!  We are on the upswing of this miserable winter.  Here in upstate NY we are starting March like a lion.  Snow, Ice, Rain, Snow, repeat.  Effing winter.  At least we, all fingers crossed, will go out like a lamb!

Proud Mommy moment!  Ms. Autumn has been asked to participate in the NYS Solo Festival with her French horn. I’m not too sure what it all means, other than that judges get to listen to her mimic the dying moose and judge her on it. Not a job I would want, but whatev.  WAIT!!!  We get that job every night for 20 minutes.  Of course, I’m kidding about the dying moose. Sort of.  It’s getting better. *insert eye roll* At least she’s practicing!

alexander (2)
Photo courtesy of Mrs. Fabrizio



Well, today is National Pancake Day.  I didn’t even make pancakes for dinner! I’m a slacker today as a mother. But Sunday was National Peanut Butter Lovers Day.  As a good mother should, I frantically surfed Pinterest for a good peanut butter recipe to make and ya know, throw it up on the blog if it tasted good.  I was in search of a chicken with a peanut sauce sort of recipe. Like a satay or something. I didn’t get very far. All over Pinterest and Facebook for that matter, is this Peanut Butter Cookie Lasagna. As any good PMSing mother should do, I abandoned the healthy chicken search and settled on this.  The recipe I looked at was from Hugs and Cookies.  I altered it slightly, and if it were up to Ms. Autumn, it would have been altered a bit more.  She thought it needed more chocolate, and more chocolate cups.  I told her the recipe was highlighting peanut butter not chocolate.  She wasn’t impressed with my answer.

Peanut Butter Cookie Lasagna

  • 1 Box Nutter Butter cookies
  • Cool Whip (the small container worked fine)
  • Miniature peanut butter cups, roughly chopped (the more, the better according to Ms. Autumn)
  • 3/4 cup peanut butter, melted in the microwave (do not over do! It will burn 🙂 )
  • 1 Box instant vanilla pudding (I used the large box), made according to the box directions
  1. Line the bottom of an 8×8 pan with Nutter Butter cookies
  2. Top with a drizzle of the melted peanut butter (“drizzle” is interpreted differently for everyone! just sayin’)
  3. Add 1/2 the pudding
  4. Add 1/2 the Cool Whip
  5. Top with chopped peanut butter cups
  6. Repeat the layering
  7. Decorate the top with peanut butter cups, crushed nutter butter cookies and a drizzle of peanut butter (and melted chocolate according to Ms. Autumn)



I brought the leftovers in to work.  If it were left at home, I personally would have eaten the entire pan.  As it was, Bobby called me a demon for bringing it in to work. I’m fairly certain he would have tried to eat the rest himself.  At work, I think it lasted a whole 5 minutes before it was gone. Really, it’s that good. Next week, we start the Eat Well, Live Well project at work.  I am the team leader.  With recipes like this, I’m leading my team straight to Hell. I really should have looked for that chicken recipe.

Lasagna..perfect for carb loading!!

My third half marathon is COMPLETE!  It was humid, and it poured. Hard. I do not like being soggy!!  My time was horrible, but I crossed the finish line. Ibuprofen has been my best friend since Sunday.  I hope a majority of you have stock in Pfizer! I’m finally walking without making incredibly embarrassing grunting noises and my feet have stopped burning.  I didn’t die and I crossed the finish line.   Oh and I raised money for a fantastical Gilda’s Club.  Win win for everyone!



French Horn. Three notes. Repeatedly. That’s all of an update I’m leaving for the little one.

Allison.  Driver’s permit acquired. OH DEAR.


I leave you with a recipe for lasagna.  A recipe even Garfield would love!  I saw this floating around Pinterest and Facebook.  Speaking of Facebook, A Little of This and That reached 100 likes!!  WOO HOO!!!  Thank you for liking me.  A little.  HAHAHAHAHA!!  Get it?  A little of this..never mind.  I see other blogs that have like 35,000 likes, and I’m like YES!!!  I’m at 100!!!!  Back to the lasagna.  I thought why not? I have to carb load for the marathon,  I love lasagna, but can’t eat it because I’m allergic to ricotta cheese.  This particular recipe uses cottage cheese.  O.M.G.  So delicious!!  The recipe below was how I found it.  I took a few liberties, just because of preference. I added more mozzarella cheese than what is called for and used slightly more beef. But if you have your Grammy’s super secret sauce recipe and love sauce..use more!  More is More!  Wait!!  Less is forget that. Use more anyway!!  It’s all about you like baby! This recipe is perfect for the weekend when you have tons to do, and want a great meal without a lot of prep.  Enjoy enjoy!!


Crock*pot Lasagna

  • 1 lb                        Ground beef
  • 1 jar                       Spaghetti Sauce
  • 1.5 C                      Cottage Cheese
  • 1.5 C                      Shredded Mozzarella cheese
  • 2 Tbsp                   Parmesan Cheese
  • Lasagna Noodles
  1. Brown ground beef and drain.
  2. Spoon 1 Cup spaghetti sauce in the bottom of a 4-quart crock*pot.  Mix remaining sauce with beef.
  3. Place 2 uncooked lasagna noodles on sauce in crock*pot.
  4. Spread 1/3 meat mixture on top of noodles.
  5. Spread 3/4 C cottage cheese over meat.
  6. Sprinkle 1/2 C mozzarella cheese over cottage cheese.
  7. Layer noodles, 1/3 meat mixture, remaining cottage cheese and 1/2 C mozzarella cheese.
  8. Layer noodles, rest of meat mixture, and mozzarella cheese.
  9. Sprinkle Parmesan cheese over top
  10. Cook on low for 4 hours.