Meighan's crockpot mac n cheese

a recipe that is bitty and daddy approved too! ;-}

 

INGREDIENTS:

about half of a 16oz. box of elbow pasta (I eyeballed it)

4 tablespoons (1/2 stuck) butter, cut into pieces

2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 

1/3 cup of shredded parmesan cheese

1/2 cup heavy cream

1/3 cup of shredded mozz cheese

2 TBSP plain bread crumbs

1/2 cup sour cream

 1 10 3/4-ounce can condensed Cheddar cheese soup

pinch of salt

1 cup whole milk

a few turns around the pot of yellow mustard

pinch of black pepper

RECIPE:

Boil the macaroni in water and a splash of EVOO until tender (about 7 or 8 min.) Drain.

Mix butter, heavy cream, and cheeses in a sauce pan over medium heat. 

Stir until the cheese melts. 

In your crockpot, combine cheese/butter mixture, sour cream, bread crumbs, soup, salt, milk, mustard and pepper and stir well. 

Add drained elbow pasta  and stir. 

Cook on low for 3 hours. Stir Occasionally

 ANOTHER RECIPE FROM OUR KITCHEN:

EASY CROCKPOT CHICKEN AND DUMPLINGS!

RECIPE(WHAT I USED):

INGREDIENTS-

1 pkg  chicken breast tenderloins (I cut each tenderloin in half with kitchen shears)

2 big russet potatoes (peeled and cut into medium sized cubes)

1 handful of raw baby carrots (chopped into pieces)

1/4 of a big onion (diced)

4 stalks of celery (chopped)

1 family size can cream of chicken soup

2 cups of chicken stock (I prefer low sodium)

1 pkg of grands buttery biscuits

dashes of:

-garlic powder

-pepper

-salt

-onion powder

 throw everything except for the biscuits into the crockpot and set it to high for a 2 1/2 hour cooking time or low for a 5 hour cooking time.

 30 minutes before it's done cooking, tear the grands biscuits into about 1 inch pieces (each biscuit will end up being torn into 3 or 4 pieces). Throw the pieces over the top and let it continue to cook for 30 minutes or until the biscuits are a light golden color and cooked through

 This recipe make delicious old fashion tasting chicken and dumplings! We had about 6 servings using the above recipe.

 Makes a great end to a chilly day of christmas shopping!

 HOMEMADE CINNAMON AND BROWN SUGAR APPLESAUCE IN YOUR CROCKPOT!

I started with 10 peeled and cored apples (my 3 year old stole one so I ended up using 9 ;-})

 I chopped them up

 & added them to my crockpot

 added 1 cup of water

 3/4 cup of brown sugar (1/3 cup-1/2 cup of regular sugar can be substituted if the dark color of the applesauce throws ya off!)

& 1 TBSP of cinnamon

 I then turned my crockpot on low and let it cook overnight!

 1 hour into cooking

2 hours into cooking

 the next morning (after oh about 9 1/2- 10 hours)

 at this point I used my masher and mushed up the apples...this would be the last step unless you want to jar the applesauce to give away to neighbors, friends, and family or to store it long term. If the dark color throws you off...like I said before...substitute the brown sugar for smaller amounts of granulated sugar)

 start with a classic mason jar (you can get 12 medium sized jars for 8 bucks at walmart)

 fill the jar(s) with your applesauce. (this recipe makes 4 full 8oz. jars)

 place them in a tall pot (or a canning tub if you have one) and fill the pot.

 you want the water to cover the lids of the jars

 once the water is boiling, set your timer for 10 minutes!

tear some fabric to give the edges a more "down home country" undone feel, gather the fabric around the jar, and tie it with a bow for a great presentation when giving the applesauce as a gift!

The applesauce keeps for a good bit before opened, and will keep for about 2 weeks after opened in the fridge and a few months if kept frozen.