It's already October!!

I'm home sick today with strep : ( So today I will be resting, reading, catching up on my DVR and possibly watching Disney movies :)
I am sure that today, at least one of my students will ask if it's Halloween. For 5 year olds, October = Halloween.

Here are a few recipes from last week
Baked Ziti
Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
*This made a TON of food..so if you're a twosome like we are, I'd suggest either halving it or being prepared to eat it as leftovers (for our leftovers: Cody added extra sauce, some spices like red pepper, mixed it together and added a new top cheese layer before baking it for a bit).

Have I mentioned lately how much I LOVE the crockpot.
Venison Roast
EASY SLOW COOKER VENISON ROAST
1 Venison roast (any cut)
2 cans condensed mushroom soup
1 oacket dry onion soup mix
1/4 cup red wine (optional)
Potatoes and carrots

Mix mushroom soup, wine and dry soup mix in a bowl. Place roast, carrots and cubed potatoes in the crock pot. Cover with the sauce mixture. Cook on low for 10-12 hours. Remove roast and slice.
*This was SO good!