Crock Pot Mac & Cheese

Creamy Crock Pot Mac and Cheese

1 pound of uncooked pasta

2 cans of evaporated milk

2 cans of condensed cheddar cheese soup

2 cups of shredded sharp cheddar cheese

2 cups of shredded jack cheese

1 teaspoon of salt, plus salt and pepper to taste

2 1/2 cups of hot water, plus 1/2 cup of hot water to add before serving

Spray insert with non stick cooking spray.

Add milk, soup, hot water and salt to crock pot insert and stir together. Heat soup mixture in the microwave for about 5 minutes. Slowly add both shredded cheeses to soup mixture and whisk until melted. Add uncooked pasta and mix well.

Cook on low for about 2 1/2 hours. Mac and cheese will be thick, so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.  

Serve and enjoy! 

The temperature on slow cookers can really vary, so if yours runs hot or cold adjust cooking time accordingly.

Gum Drop Cookie Bars (AKA Yum Yum Bars)

4 eggs
2 cups of sugar
2/4 tsp of salt
2 teaspoons of vanilla extract
2 cups of flour
1 cup of broken nuts
2 cups of diced gum drops (No black ones)

Preheat oven to 350 degrees

Grease 9 x 13 pan
Cream eggs and sugar, add salt and vanilla.  Add flour.  Add nuts and gum drops, reserving some to sprinkle on the top of batter.

Cook for 30 minutes.  Cut into oblong pieces while warm.  DO NOT OVERBAKE.

Crispy Sesame Beef (Lauren's Latest)

Better Than Take-Out Crispy Sesame Beef

Prepare yourselves for the best homemade Crispy Sesame Beef that tastes BETTER than take-out! Yes, it's possible and not all that hard to do either! Try it out tonight and see for yourself!

yield: 4 SERVINGS

 

prep time: 15 MINUTES

 

cook time: 20 MINUTES

 

total time: 35 MINUTES

INGREDIENTS:

1 1/2 lbs sirloin steak
4-5 tablespoons cornstarch
1/2 gallon canola oil {I know its a lot you guys....just accept it ya'lls}
salt, to taste

for the sauce:
1 1/2 cups sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey

sesame seeds, for garnish

DIRECTIONS:

Cut sirloin steak across the grain into 1/4 inch-thick pieces and place into a large bowl. Sprinkle with 3 tablespoons cornstarch. Stir to coat each piece in corn starch and set aside.

In a large, deep pot, pour in oil and bring up to 350-375 degrees. {You want about 4-6 inches of oil in your pot.} 

The meat will absorb the cornstarch slightly, so sprinkle in 1-2 more tablespoons to coat everything again. Stir to ensure all the pieces of meat are separated from each other and evenly coated. This means extra crunchy beef! 

Once the oil has come up to temp, drop in about 1/3 of the meat and stir with a spider skimmer/strainer thingy-ma-jig or slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until its all cooked.

In a large skillet, heat all ingredients for sauce until warmed. Add in crispy beef and stir to coat and heat thoroughly. Serve over rice with sesame seeds and parsley, if desired.

My Ultimate Chili Recipe

1 lb. of ground beef, preferably less fat is better.
1 lb. of ground sausage
2 cans of rotel tomatoes
1 onion
1 pepper
1/2 cup of celery
1/2 can of tomato paste
1/4 cup of chili powder
2 teaspoons of cumin
1 clove of garlic sliced thin
1 tsp of salt
1/2 teaspoon of black pepper
2 can of Bush's chili beans (do not drain)
1 teaspoon of cayenne pepper

Brown sausage with pepper and onion, brown ground beef with garlic and celery.  Put in Nesco crockpot.  Add all remaining ingredients and cook on low for 4 hours.  Serve over Goya sticky rice and top with cheddar cheese.

Ultimate Meatloaf

Ingredients:

3 lbs. ground meat (1 lb. each of) no more than 85% lean ground beef, ground veal, and ground pork

1 large, finely chopped onion (I prefer Vidalia)

1 medium, finely chopped green pepper

½ cup good salsa (not too much liquid)

2 cloves of finely chopped garlic

2 eggs, well beaten

¼ cup chicken stock or low salt broth

2 tsp. tomato paste

2 slices soft, whole wheat bread

1 tsp. salt

1 tbs. pepper

3 tbs. Worcestershire Sauce

2 Tsp. cayenne pepper

2 tsp. oregano

2 tsp. thyme

2 ½ tbs. finely chopped Italian parsley (fresh)

1 tbs. olive oil

1 ½ – bottles of Heinz Chile Sauce or ketchup (depends on your taste)

How to put it together:

In a medium sauce pan over medium-high heat add olive oil and once hot, add onions, garlic and green pepper. Stir in the tomato paste and chicken broth and mix well. Cook until onions become translucent. Remove pan from the heat and let mixture cool. In a big mixing bowl add meat, eggs, Worcestershire Sauce, all the dry spices, parsley, salsa and milk-soaked bread. Mix well with hands incorporating all ingredients. Add ingredients from sauce pan (once cooled) and mix until mixture is fully incorporated.

Preheat oven to 325 degrees. Shape mixture into loaf and place on a non-greased baking sheet. Put into oven and cook for one hour. (Note: about a half hour into cooking remove pan and drain excess grease) After loaf has cooked for one hour spread chili sauce or ketchup on top and place back in oven to cook for an additional fifteen minutes.Then drain the grease when done cooking. Serve warm as entree or cold for sandwiches.

Slow Cooker Chipotle Soft Tacos

serves 10

INGREDIENTS

1 4- to 5-pound pork shoulder roast/butt (bone-in or out, your choice)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and sliced into rings
4 cloves garlic, chopped
2 tablespoons ground coriander
1 tablespoon cumin
1 tablespoon chipotle chile powder
3 tablespoons honey
1 cup orange juice (about 2 oranges or use bottled)
1 cinnamon stick
Juice of 2 limes
1/2 cup chopped cilantro leaves
 
Suggested toppings:
Corn tortillas, for serving
4 cups finely shredded red cabbage
1 cup sour cream
2 cups grated cheese
2 avocados, diced

PREPARATION

Rub salt and pepper on all sides of the meat, and brown in oil in a large skillet over high heat. Using kitchen tongs, place the browned meat into your slow cooker. In the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin, chipotle chile powder, honey and orange juice. Pour mixture evenly over the meat. Toss in the cinnamon stick.

 

Cover, and cook on low for 10 hours or on high for about 5 hours. Shred meat completely using two large forks (discard bone if you used a bone-in roast) and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.

PRESENTATION

- See more at: http://www.rachaelrayshow.com/food/recipe_collections/18376_10_weekend_slow_cooker_recipes/index.html#sthash.jddJmb5B.dpuf

Salisbury Steak Meatballs

SALISBURY STEAK MEATBALLS

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Yield4 servings

An easy, comforting, budget-friendly meal that the whole family will love. You can also make the meatballs ahead of time or freeze them as needed!

INGREDIENTS

• 8 ounces egg noodles
• 1 pound ground beef
• 1/3 cup Italian style bread crumbs
• 2 tablespoon ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• 2 large egg yolks
• Kosher salt and freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
FOR THE GRAVY
• 2 cups beef broth, divided, or more, to taste
• 1 tablespoon cornstarch
• 1 onion, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, combine ground beef, bread crumbs, ketchup, mustard, Worcestershire and egg yolks; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 20 meatballs.
• Melt butter in a large skillet over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
• To make the gravy, whisk together 1/2 cup beef broth and cornstarch in a small bowl; set aside.
• Add onions to the skillet and cook until golden brown and translucent, about 2-3 minutes. Whisk in remaining 1 1/2 cups beef broth, Worcestershire and ketchup until well combined, about 1-2 minutes.
• Bring to a boil; reduce heat and gradually whisk in cornstarch mixture. Stir in meatballs until cooked through and the sauce has thickened, about 3-4 minutes. Add more beef broth as needed until desired consistency is reached.
• Serve immediately with egg noodles, garnished with parsley, if desired.

Apple Pie Poke Cake

This looks like a must make!

Prep Time: 3 ½ hours  Servings: 16 slices

Ingredients:

• 1 white cake (prepared in a 13×9 baking dish)
• 1 cup light brown sugar, packed
• 4 cup Crunch Pak apple slices, diced
• ¼ cup water
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 14 oz can sweetened condensed milk
• 1 box (3.4 oz) Instant vanilla pudding mix
• 2 cup milk
• 1 tsp cinnamon
• 12oz whipped topping, thawed

Directions:

Prepare white cake according to box directions for a 13×9 cake. While cake is baking, work on cooking the apples. In a large skillet, whisk together the brown sugar with water, 1tsp cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. I leave the skins on (I like the chewy taste, but feel free to remove if desired). Reduce heat to low and simmer apples about 12-15 minutes.

When cake is done baking, poke holes all over (I use a meat thermometer, you can also use a wooden spoon handle or fork). Pour can of sweetened condensed milk over hot cake. Then pour apple mixture. Spread and smooth until apples are evenly disbursed over top of cake and liquids have drained into the poked holes of the cake. Refrigerate 3-4 hours or overnight.

While cake is in refrigerator, whisk the vanilla pudding with milk and 1tsp cinnamon until smooth. Refrigerate until ready to serve. When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY!

Old Fashioned Macaroni Salad

Ingredients
4 eggs
1 pound large elbow macaroni
4 ounces ham steak, finely chopped
2 stalks chopped celery, including leaves
1 large shallot, chopped
2 tablespoons fresh lemon juice
Dressing:
2/3 cup mayonnaise
2 tablespoons Dijon mustard
1 (4-ounce) jar chopped pimentos, drained
3 tablespoons sweet pickled relish
Kosher salt and pepper
Directions
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.

While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.



Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/old-fashioned-macaroni-salad-recipe.html?oc=linkback

Almost General Tso's Chicken (a la Liz)

5 boneless, skinless chicken thighs

1/3 c. warm water

¼ c. brown sugar

2 Tbsp. Orange juice

2 Tbsp. Soy sauce

2 Tbsp. Ketchup

1 Tbsp. White vinegar

4 garlic cloves, minced

½ tsp. Crushed red pepper flakes

¼ tsp. Chinese Five-Spice powder

2 tsp. Corn starch

2 Tbsp. Cold water

Hot cooked rice

Brown chicken until juices run clear.  Combine water, brown sugar, oj, soy sauce, ketchup, vinegar, garlic, pepper flakes, and 5-spice powder.  Stir until sugar is dissolved.  Pour over chicken; bring to a boil.  Reduce heat, simmer uncovered 10-15 minutes until chicken is tender, turning occasionally.  Combine corn starch and cold water until smooth; gradually stir into skillet; bring to a boil.  Cook for 2 minutes or until thickened.   Serve over rice.

Chicken Enchiladas

Ingredients

1 cup  chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese

Shoprite Hot Salsa

Goya Spanish Sticky Rice

Preparation
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well.  Stir in shredded chicken; cook 2 minutes. Remove from heat.

Stuff tortilla with layer of spanish rice and top with chicken - Roll up and put into baking dish, top with salsa and bake 30 minutes.

Ultimate Salsa

Tomatoes
Onion
Banana Pepper
Cilantro
Lime Juice
Sweetener

Yummy!

Herb Marinated Pork Roast

http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe.html

Mustard Dressing

1 1/2 teaspoons dry mustard (this is a powder)
1/4 cup sugar
3 cloves garlic
2 tablespoons red wine and
1/3 cup white wine vinegar
1/2 teaspoon oregano
pinch crushed red pepper flakes
salt & pepper to taste
1/2 cup canola oil
1/4 cup extra virgin olive oil

Put all that in a jar or container or something and shake it up.

Refrigerate

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield8 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package SPICY smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 2 (14.5-ounce) can rotel diced tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

Adapted from DamnDelicious.net

Olive Garden Chicken Marsala

Olive Garden Chicken Masala

• Author: CopyKat Recipes
• Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes
• Prep time: 10 minutes
• Cook time: 30 minutes
• Serves: 4

Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.

Ingredients

• 1/4 cup cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/4 cup oil
• 4 tablespoons (1/2 stick) butter
• 4 boneless, skinless chicken breast halves
• 1 cup sliced fresh mushrooms
• 1 medium onion, sliced thin (optional)
• 1/2 cup dry Marsala wine

Instructions

Combine the flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a large skillet over medium heat until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken for about 2 minutes on the first side, until lightly brown. After you turn the breasts to the second side to cook, add the mushrooms and onion (if using) around the chicken pieces. Cook for about 2 minutes more, until the chicken is lightly browned on the second side. Stir the mushrooms. Add the wine, cover the pan, and simmer for about 10 minutes, until the chicken is cooked through.

Pulled Pork Recipe

Via Food Network Kitchen

Total Time:
8 hr 30 min
Prep:
15 min
Cook:
8 hr 15 min

Yield:4 servings
Level:Easy 
CATEGORIES 
Pork Sandwich Slow Cooker
Ingredients
3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

RR Corned Beef Recipe

INGREDIENTS

• 1 5-pound point brisket, trimmed
• For the brine:
• 4 quarts water, divided
• 1/2 pound Kosher salt
• 1 cup dark brown sugar
• 2 tablespoons pink curing salt aka Prague powder, optional – this gives the meat its characteristic pink color 
• 1/4 cup store-bought pickling spice blend or make your own: 4 crumbled dry bay leaves, 8 to 10 juniper berries, 1 tablespoon cracked black peppercorns, 2 teaspoons cracked allspice berries, 1 tablespoon dry thyme, 1/2 tablespoon each mustard seed and coriander seed 
• 4 large cloves garlic, crushed 
• 1 quart chicken stock 
• 2 large carrots, coarsely chopped
• 4 large ribs celery with leafy tops, coarsely chopped
• 2 to 3 large onions, cut into quarters
• 1 cabbage, cut into wedges
• Rye and pumpernickel or marble rye breads and brown mustard, for serving

PREPARATION

Pat meat dry and pierce meat all over on both sides with tip of skewer or small sharp knife tip.  

Bring 1 quart water to a boil and add salt, sugar, pink salt and pickling spices. Stir to dissolve salts and sugar into the liquid. Let cool (I put my pot outside to quick cool).  

In a large, 2-gallon plastic bag. combine the cooled brine base with remaining 3 quarts water. Add meat, remove all the air and seal bag. Place on a tray in the fridge and weigh meat down under a second tray to keep it submerged. Refrigerate for 5 days, turning meat once a day.  

To cook, remove meat from brine and pat dry. Add to Dutch oven with 1 quart chickenstock then add enough water to cover the meat by an inch. Add carrots, celery and onion, and bring to boil. Cover, reduce heat to low and simmer for 2 hours. Add cabbage and simmer another 30-40 minutes.

Remove vegetables to a warm platter, slice meat and top with stock to keep moist. Serve with bread and mustard alongside.