Friday, October 16, 2015

Crockpot Macaroni & Cheese

Crockpot Macaroni & Cheese

For this one I combined 2 different recipes.  It was a hit with my family!   Personally, I would prefer more creamy, so I may add more milk or cream cheese the next time.

  • 16 oz. (4 cups) uncooked elbow macaroni
  • 2 1/2 c. whole milk
  • 12 oz. evaporated milk
  • 3 c. (12 oz.) shredded cheddar cheese
  • 8 oz. shredded Velveeta cheese
  • 8 oz. cream cheese, cut into blocks
  • 1/4 c. Parmesan cheese
Cook macaroni in boiling water for 5 minutes; drain.  Mix milks and cheddar, Velveeta, and cream cheeses in crockpot.  Stir in macaroni.  Top with Parmesan cheese.  Cover and cook on low for 2 to 3 hours (ours went 2 1/2 hours in my Rival).  Stir well before serving.  May want to add black pepper to taste.
Note:  I put this together in the morning before leaving for work and refrigerated.  My teen DD put the crock in the heating unit 2 hrs. before I got home. 

Monday, April 27, 2015

Crockpot Hot Fudge Sundae Cake

I was skeptical of this recipe the first time I tried it, but it turned out DELICIOUS!  I typically double it and use my 7 quart crockpot with no change to cooking time and it works great.

From Betty Crocker

Hot Fudge Sundae Cake

  • 1 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 2 Tbsp. baking cocoa
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 2 Tbsp. vegetable (or coconut) oil, or melted butter
  • 1 tsp. vanilla
  • 1/2 c. chopped nuts


  • 1/2 c. packed brown sugar
  • 1/4 c. baking cocoa
  • 1 1/2 c. hot water

Grease inside of 2 1/2 qt. - 3 qt. crock with cooking spray, coconut oil, or butter.  Mix cake ingredients and spread in bottom of crock.  Stir together the sauce ingredients, mixing sugar and cocoa first then whisking in the hot water.  Gently pour over the cake batter.

Cover and cook on high for 2 hours - 2 1/2 hours, until toothpick inserted in cake comes out clean (not counting the sauce).

Turn off crock pot and remove the lid.  Let cool for 45 minutes to 1 hour.  Spoon warm cake into serving dishes, and top with warm sauce.  For an extra treat, add a scoop of ice cream, maybe some whipped cream, and a maraschino cherry!

Note from Betty Crocker Kitchens:  This recipe was tested in crock pots with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.

Makes 6 servings

Friday, April 24, 2015

Ham, Asparagus, and Cheese Strata

What a great breakfast or brunch dish!  If you don't care for asparagus, feel free to substitute broccoli or another veggie of your choice.

You can also use less bread, or omit it altogether for a baked frittata.

Ham, Asparagus, and Cheese Strata

  • 1 lb. asparagus, cut into 1 inch pieces
  • 12 slices bread
  • 2 cups smoked ham, cut into 1/2 inch or smaller cubes
  • 1/4 c. chopped fresh chives or green onion
  • 2 c. grated cheddar cheese
  • 1 c. grated parmesan cheese
  • 6 eggs
  • 2  1/2 c. milk
  • 1 Tbsp. Dijon or spicy brown mustard
  • 1/4 tsp. black pepper

Cook the asparagus in boiling salted water until tender.  Drain.
Tear half of the bread slices into 1 inch pieces and layer in the bottom of a greased baking dish (9 x 13).  Top with half of the asparagus, ham, chives or green onion, and cheeses.  Repeat the layers.
Blend the eggs with milk, mustard, and pepper until frothy and pour over the layers in the baking dish.
Bake in a preheated 375°F oven for 45 minutes.

Monday, April 20, 2015

Slow Cooker Southwestern Beef Wraps

Since taking on a full time job, I have been looking for more crock pot recipes so that my family can still eat healthy, tasty meals without all the mealtime fuss.  This one is good!

a McCormick recipe:
Slow Cooker Southwestern Beef Wraps
Slow Cooker Southwestern Beef Wraps
Recipe Prep Time: 20 mins
Cook Time: 5 hrs
Recipe Description Simplify a hectic day with the convenience of this easy slow cooker recipe that is packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.
Photo credit: Jen Tilley from How to Simplify.
Serves: Makes 12 (2­tortilla) servings.
  • 1 medium onion, cut into 1­inch wedges
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into pieces
  • 1 teaspoon McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 3/4 teaspoon salt
  • 1 green bell pepper, cut into 1/2­inch pieces
  • 1 can (14 1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 2 tablespoons chopped fresh cilantro
  • 24 flour tortillas, (6­inch)
Directions: Layer onion and meat in slow cooker.  Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over meat. Top with green pepper. Pour diced tomatoes over top. Cover.  Cook 8 hours on LOW or 5 hours on HIGH.  Remove beef from slow cooker. Shred beef with 2 forks. Drain and discard liquid from vegetable mixture in slow cooker. Return beef and vegetables to slow cooker. Stir in cilantro. 
To serve, use a slotted spoon to fill warm tortillas with mixture. Serve with salsa and shredded cheese, if desired.