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.