![chocolate pudding pie](https://thesinglegourmand.com/wp-content/uploads/2014/03/chocolate-pudding-pie.jpg)
Chocolate Pudding Pie
April 6, 2014![tex-mex omelette](https://thesinglegourmand.com/wp-content/uploads/2014/03/tex-mex-omelette.jpg)
Tex-Mex Omelette
April 6, 2014Vermicelli noodles and marinara sauce but instead of meatballs this recipe uses big chunks of pepperoni. Word of warning, big pieces of pepperoni has a spicier kick than you might imagine.
Put Prego, bay leaf, basil, and oregano in slow cooker on high. Cut Pepperoni into 1/2 inch cubes then add to crock pot. In a skillet on med heat sauté garlic, onions, green pepper, and mushrooms in oil until onions become transparent. Add to crock pot. Salt and pepper to taste. Cook four 2 hours or until the pepperoni is cooked through. You want the pepperoni to become softer.
Cook pasta by the directions on the box. Place pasta on a plate and top with spaghetti sauce. Serve with garlic bread.
Ingredients
Directions
Put Prego, bay leaf, basil, and oregano in slow cooker on high. Cut Pepperoni into 1/2 inch cubes then add to crock pot. In a skillet on med heat sauté garlic, onions, green pepper, and mushrooms in oil until onions become transparent. Add to crock pot. Salt and pepper to taste. Cook four 2 hours or until the pepperoni is cooked through. You want the pepperoni to become softer.
Cook pasta by the directions on the box. Place pasta on a plate and top with spaghetti sauce. Serve with garlic bread.