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.