Talk about decadent and rich! That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it. Total comfort food!
Crockpot Mac and Cheese by Trisha Yearwood
8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)
In a large 4-quart slow cooker sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.
Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours). Turn off the slow cooker, stir the mixture and serve hot.
Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
recipe courtesy of Food Network
~Did I mention that my daughter has a guitar signed by Trisha Yearwood? :) It was a 15th birthday gift from her grandpa.
Posted in Crock Pot / Slow Cooker, Holiday Hits, Sides
Tagged cheddar, cheese, comfort food, crock pot, crockpot, easy, gooey, mac and cheese, macaroni, ooey, slow cooker, Southern cooking, Trisha Yearwood, yummy
I love looking through Aunt Mary’s little recipe box. She was one of the best home cooks I ever knew and I always enjoyed eating at her house.
Many days she would call my mom at work and tell her the soup was on. She almost always had homemade yeast rolls rising in muffin tins. She’d sit the trays on her hot water heater behind the kitchen door. I’d lift the tea towel that covered the rolls to inhale the yeasty smell of dough rising.
I found this quick little candy recipe in her recipe box. I’ve been wanting to try a recipe with dates so I decided this one would work nicely. This is just one candy I made during the past holidays. Hope you enjoy!
Aunt Mary’s “Quick Crunchies” aka Rice Krispy Date Balls
1 stick butter
3/4 c. sugar
1 (8 oz.) chopped dates
1 c. pecans, chopped
2 c. crispy rice cereal
1 tsp. vanilla
coconut, for rolling
In saucepan, melt butter and sugar over low heat. Add dates and
cook 3 minutes or until mixture thickens and remove from heat.
Add nuts, crispy rice cereal, and vanilla. When cool enough to handle,
form small balls and roll in coconut.
More of Aunt Mary’s Recipes
Can there be anything better on a cold snowy day?!
I’m a little “under the weather” and this Peanut Butter Hot Chocolate made for me by my sweet younger brother just hits the spot.
Rich, creamy and darker than my photo…well, it’s just delicious and you’ll have to try it for yourself! :)
Peanut Butter Hot Chocolate
2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter
Warm milk and cream in a medium
saucepan over a medium-low heat.
Add chocolate, and whisk until melted and combined.
Continue to warm mixture until thick, about 5 minutes. Whisk in
peanut butter until smooth.
Pour into mugs and enjoy!
For our family’s Sunday Potluck, I’m making Pam’s Honey Yeast Rolls with Honey Butter again. Oh, and I’m trying Trisha Yearwood’s Slow Cooker Mac and Cheese!
I’ll try to be back with pics and a review real soon!
Now that Thanksgiving has passed, I’m left with 3 extra unwanted pounds!
What to do? Get back to my low carb way of eating, of course! :)
Here’s my low carb lunch today.
Check out my low carb induction page for more menu ideas and food pics.
It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night. Good times and good food.
I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on! I wish I could just push a button and have a post with pictures pop up. Wouldn’t that be so neat?!
I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.
I’m so thankful for all my faithful readers and visitors. Thank you for being here!
I wanted to share some recipes that are already posted here that are great for the holidays. I seem to make some of the these dishes over and over again ’cause they are so good! :)
For those not so worried about their blood sugar…
Nutter Butter Banana Pudding
Brownie Crusted Butterfinger Cheesecake
Sopapilla Cheesecake yum!
Easy Peanut Butter Fudge
Applesauce Nut Cake (no eggs!)
Easy Chess Pie
Old Fashioned Chocolate Cream Pie
Banana Cake with Cream Cheese Frosting
Cheesy Broccoli Rice Casserole
Heavenly Yeast Rolls
And now for some LOWER CARB treats…
Cheesy Roasted Cauliflower with Bacon
Butter Pecan Creme Brulee
The best Chocolate Chip Cheesecake ever!
Blender Coconut Pie
Peanut Butter Chocolate Chip Muffins
Cream Cheese & Bacon Stuffed Peppers aka Poppers!
More Low carb links:
Have a very safe and happy Thanksgiving!
Posted in Holiday Hits, Low Carb Recipes, Recipes
Tagged broccoli, casserole, cauliflower, chocolate, creme brulee, holidays, low carb, poppers, pumpkin, sugar free
Fruit Pizza is one of my favorite desserts!
It’s a wonderful dessert during springtime or any other special time of year, say like the upcoming holidays! :)
On this particular Fruit Pizza I used fresh strawberries, bananas, and kiwi but you can use your favorite fruits.
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
½ tsp. vanilla
4 cups assorted cut-up fruit (kiwi, bananas, strawberries, blueberries, drained canned mandarin
1/2 cup apricot preserves*
HEAT oven to 375°F.
LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. (I used my Pampered Chef baking stone for bars and my cookie crust got a little crisp.)
BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.
TOP with fruit. Mix preserves and water; brush or spoon over fruit. Cover and refrigerate overnight. (*I usually use Sugar Free Apricot Preserves.)
TIP-How to soften cream cheese: Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH for 10 to 15 sec. or until slightly softened.