Creamy Macaroni and Cheese (Paula Deen)
Another one lifted from Paula Deen.
Ingredients
- 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Taco Soup (Crock Pot)
Shamelessly stolen from http://crockpot365.blogspot.com
Kristen’s note: This is really more like a chili than it is a soup. Makes for very yummy leftovers as well.
–stir.
Creamy Italian Chicken
Thanks Roxy!
-4 Boneless Chicken Breast Halves
-1 Italian Salad Dressing Mix envelope
-1/3 c. of water
-8 oz. cream cheese
-1 can cream of chicken soup
-1 (4 oz) can of mushrooms
Place chicken in the slow cooker.
Combine salad dressing mix with water and pour over chicken. Cover and cook for 3 hours.
After 3 hours: wisk together cream cheese and soup until well blended. Stir in mushrooms.
Pour cream cheese mixture over chicken and cook for another 2 hours.
Serve over rice or egg noodles. Excellent on reheat! (I think it’s better on reheat than on the first night).
Slow Cooker Beef Roast
Serves 6
-2.5 pound roast
-2 carrots, cut up
-2 potatoes, cut up
-6 oz. mushrooms, sliced
-1 (10.75 oz.) can cream of mushroom soup
-1 can beef broth
-1 (1 oz) package of dry onion soup mix
-3 cloves of garlic minced
-2 tablespoons of olive oilIn a large pan, sear roast on both sides with the olive oil — which will give it a nice brown color on the outside. (No need to cook through.) Place the roast in the bottom of the slow cooker. Add veggies. Pour the soup mix, mushroom soup, and beef broth over the top. Scatter the minc ed garlic over the roast and then cook on low for eight to nine hours (or high for four to five hours).
Roasted Chicken (Crock Pot)
-1 whole chicken (approx. 3 pounds)
-Salt & pepper (or any other seasoning of your choice)
Wash chicken inside and out (removing the ooky stuff inside). Sprinkle seasoning of your choice on the chicken. Next, put three balls of aluminum foil in the bottom of the slow cooker (this creates a rack so the chicken doesn’t soak in its own juices). Place the chicken in, breast side down, and cook on low for 6-8 hours.
I haven’t tried this one before, but it sounds good and easy.
