Let me start out by telling you of my family’s obsession with Mac and cheese. We LOVE it! I swear my kids could eat it every night of the week if I let them. They don’t care if it is baked, on the stove top, from the microwave.. as long as it is noodles and cheese and sauce they will gladly scarf it down and ask for seconds. I joke that how I first got my husband to notice me was that I made him mac and cheese back in college. 🙂
Anyway, even though I love mac and cheese right along with the rest of my family making it in the summer is the last thing I want to do. Heck sometimes just looking at my oven in the summer is just plain mean!
So when I came across a ‘tried and true’ slow cooker mac and cheese I was rather excited. This recipe comes from Six Sisters Stuff. They have some other amazing recipes on there that I cannot wait to try.
Unfortunately I forgot to get pictures this time, but when I make it next I will add them in.
So here is the recipe.
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
- 4 cups uncooked elbow macaroni
- 8 tablespoons butter
- 5 cups grated sharp cheddar cheese
- ½ cup sour cream
- 1 (10.75 oz) can condensed cheddar cheese soup (or cream of mushroom)
- ½ teaspoon salt
- 1 ½ cup milk
- ½ teaspoon black pepper
- Boil the macaroni in water for six minutes and drain.
- In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
- Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
- Cook on low for 2 to 2½ hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
I hope you like it!
I love coffee. I mean it’s more than a love.. it probably borders on obsession. But sadly after having 2 babies I have a condition called GERD and coffee and GERD do not mix. However I have found a wonderful solution.
Cold brew coffee. It is an amazingly less acidic and easy to make version of this magical elixir. Ok I might be going a little over board here, but like I said, I love coffee.
In order to make cold brew coffee I did a little research and purchased a Toddy cold brewer, it is awesome. You can find one here.
Once you get it home all you have to do is put your desired amount of coffee grounds and water in the brewer and leave it over night. The next day just drain it into the pitcher and you are ready to make the smoothest, most amazing coffee you have ever tasted.
The Pioneer Woman has a great recipe for both coffee concentrate (which is what you get using the cold brewer) and iced coffee. You can find it here.
If you do try the cold brew coffee please comment and let you know what you think it!
I found this recipe a long time ago and fell in love with how easy it was. It does not disappoint, there are never any left overs and I think I could make it twice a week and never get tired of it!
- 8 bone in skin on chicken thighs
- 1/4 cup brown sugar
- 1/2-3/4 cup of balsamic vinegar
- 1 clove of garlic, chopped
- Salt and pepper to taste
Preheat oven to 425 degrees
Combine brown sugar and vinegar on a small pot, heat until the sugar has dissolved and remove from heat. Add garlic.
Place chicken thighs in a baking pan and pour vinegar mixture over chicken and cover.
Bake in oven for 60 minutes covered, then uncover and bake for another 20-25 minutes.
Goes great with any side; rice, butter noodles, veggies.. the options are endless!
I tried this recipie tonight and it was awesome, even the hubby like it and he is not a huge cabbage eater. I forgot to take a picture but I will the next time I make it. I found it here
I used green cabbage instead of red but it came out great anyway.
Sweet and Sour Red Cabbage Recipe
- 1/4 cup (1/2 stick) butter
- 1 2-pound green or red cabbage, thinly sliced (about 12 cups)
- 6 Tbsp sugar
- 2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
It’s an awesome side dish, try it tonight!
|Heaven on a Saturday morning!
So this is yet another Pinterest find that I have fallen in love with. We love pancakes at our house and I am always looking for something new. This recipe is wonderful!! The website it comes from also has a few other variations that I am looking forward to trying. You can find the recipe here
Here is my take on it. 🙂
Brown Sugar Banana Pancakes
Makes 6 good size pancakes
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
4 large ripe bananas, mashed
2 tablespoons butter, melted
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.
Vanilla Maple Glaze
1/2 cup warm maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a small pot and stir until smooth. Pour over pancakes.
I think I am going to make this pancakes and the glaze again this weekend, they were that good! 🙂
Hey Foodie Friends,
I know it’s been a while since my last post. But in the aftermath of the holidays I have been sticking to the old favorites and haven’t been trying out anything new. That is until tonight. In an effort to get out of my recipie rutt but still make something easy and delicious I yet again turned to Pinterest and found a recipie for cheeseburger soup. I was slightly skeptical but I figured what the heck. It was so awesome!!!
I found the recipe here
Cheeseburger Soup Recipe
- 1/2 pound ground beef or ground venison
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups beef broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) American or Cheddar cheese
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup Daisy Brand Sour Cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Here is the recipe for braised Italian beef. I actually saw this recipe one night on Symon’s Suppers and thought “I have to make that!”. It came out AMAZING. The recipe is here. But as always I tweaked it a little.
- 2.5- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 2 -3 stalks of celery cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups tomato sauce
- 1 cup beef stock/broth
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
Heat the oil in a large Dutch oven (or roasting pan) over medium-high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer.
Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add the tomato sauce, beef broth,1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot, or pan, and place it in the oven for 3 hours, basting the meat occasionally during cooking time.
When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente.
Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.
The recipie for my tomato sauce can be found here