Crockpot Mac and Cheese

This is my favorite recipe for macaroni and cheese! I have made this several times and I think it just gets better and better! Also this is a great way to make macaroni and cheese to take to a potluck or for Thanksgiving dinner! A must try!

Ingredients:

2 cups uncooked elbow macaroni

4 TBSP butter

2 1/2 cups grated sharp cheddar cheese

3 eggs (I omitted the eggs)

1/2 cup sour cream

1 (10 3/4 ounce) can condensed cheddar cheese soup

1/2 tsp salt

1 cup whole milk

1/2 tsp dry mustard

1/2 tsp black pepper

Directions:

Boil the macaroni in water for six minutes. Drain.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper.

Add the drained macaroni and stir again.

Cook on low for 2 1/2 hours, stirring occasionally.

ENJOY!!

Snicker Bar Salad

This is to DIE for!! The picture does not look too appetizing but trust me it is delicious! When I worked at the hospital, the Women's Hospital had a little cafe that would serve different salad, sandwiches and such and I was ADDICTED to this dessert salad! I was so in love with it that while I was in the hospital when I had my son I had my step-dad go and get me some of it from the cafe! Oh it is the best!!

Ingredients:

8 Granny Smith apples,cored
8 mini snickers bars or 2 full size or more if you like depending on your taste. ( I would recommend freezing or at least putting them in the fridge.  They will chop better cold.)
8 ounces of cream cheese at room temp
1 8 ounce jar of marshmellow cream
12 ounces of cool whip

Directions:

Cut your snickers bars and Granny Smith apples into bite size pieces

Cover and set aside

In large mixing bowl, mix together cream cheese, marshmellow, and cool whip until smooth and creamy.  (If cream cheese is not at room temp it will be clumpy and that is okay but it is better at room temp)

Fold in Snickers and apples

ENJOY!!

Servings Size

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Chicken Alfredo Stuffed Shells

The dish is so filling but also very yummy!! I served this delcious dish with my cheesy garlic buscuits and a salad! It was a hit here at my house! A must try!!

Ingredients

1 package (12 ounces) jumbo pasta shells

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

2 TBSP olive oil, divided

1/2 pound sliced fresh baby portobello mushrooms (optional)

1 egg, beaten

1 carton (15 ounces) ricotta cheese

3-1/4 cups grated Parmesan cheese, divided

1 cup (4 ounces) shredded part-skim mozzarella cheese

1 tsp dried parsley flakes

3/4 tsp salt

1/2 tsp pepper

1/2 cup butter, cubed

2 garlic cloves, minced

2 cups heavy whipping cream

Directions

Cook pasta according to package directions.

Meanwhile, in a large skillet, brown chicken in 1 tablespoon oil.  Remove and set aside.

In the same pan, saute mushrooms in remaining oil until tender; set aside.

In a small bowl, combine the egg, ricotta, 1-1/2 cups Parmesan, mozzarella and seasonings.

Drain and rinse pasta with cold water; stuff each shell with about 1 tablespoon of cheese mixture.

Place in a greased 13-in. x 9-in. baking dish. Top with chicken and mushrooms.

In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute.

Add cream; cook 5 minutes longer.

Add 1-1/2 cups Parmesan cheese; cook and stir until thickened.

Pour sauce over the casserole.

Sprinkle with remaining Parmesan cheese.

Cover and bake at 350° for 30 minutes.

Uncover; bake 10-15 minutes longer or until bubbly. 

ENJOY!!

Garlic Butter Shrimp Linguine

This recipe is one of the easiest things to make and it is the most incredibly tasting homemade garlic shrimp pasta you can ever find.  It is delicious!

Ingredients:


1 lb shrimp, peeled, deveined and tails removed
3 cloves garlic, minced – divided
1 TBSP lemon zest
1 TBSP vegetable oil
3 TBSP butter
1 TBSP basil, chopped fine
4 oz dry linguine
Grated Parmesan


Directions:


Place the shrimp in a bowl and add one teaspoon of garlic, the lemon zest and the vegetable oil. Stir and let marinate while the pasta cooks.


Cook the pasta according to the package instructions, but cook for one minute less than instructed.


During the last three minutes of the pasta cooking time heat the butter in a large skillet until it foams.


Add the remaining garlic and saute until fragrant, about 30 seconds.


Add the shrimp with the marinade and cook for 30 seconds, or until the shrimp are just turning pink.


Add the basil and stir to combine.


Reserve 1/4 cup of the cooking liquid, then drain the pasta and add it directly to the pan – work quickly or your shrimp will over cook.


Stir to combine, allowing the shrimp and pasta to cook the rest of the way, about one minute more. If the sauce does not coat the pasta completely add a bit of the cooking liquid to thin it out.


ENJOY!!

Emergency Garlic Bread

The other night I made the Garlic Butter Shrimp Pasta and I did not have garlic bread, but I had a few hamburger buns left over and so I decided to make my own garlic Parmesan bread and it went perfect with the pasta!  It was super yummy!!

Ingredients:

Hamburger Buns
Butter
Garlic
McCormick Perfect Pinch Parmesan Herb

Directions:

Separate the buns and spread each half with butter.

Sprinkle with garlic to taste

Top off the bun by lightly sprinkling the Parmesan Herb on the bun. 

Place in broiler for 4-5 minutes or until lightly browned.

ENJOY!!

Strawberry Squares

My mom got me a recipe book that has 101 things to do with a cake mix and let me tell you I have been trying out all kinds of things! These are the Strawberry Squares that I made last week and they were delicious!

Ingredients:

1 Strawberry Cake Mix
2 eggs
1/3 cup oil

Icing of your choice
Sprinkles (Optional)

Directions:

Preheat oven to 350 degrees

Mix together cake mix, eggs, and oil until stiff. 

Spread the dough evenly in a 9 x 13 inch pan

Bake the squares 14-16 minutes

Let cool and then top with your favorite icing.  I used Whipped Cream Icing and topped with sprinkles. 

**You could also mix up 1 1/2 TBSP of milk and 1 cup of powdered sugar and drizzle a glaze over the squares.  You could serve warm of at room temperature. 

ENJOY!!

Death by Chocolate Cake

This cake is delicious and not as rich as you might think.  It was so moist and addicting! A must try!

Ingredients:

3/4 cup sour cream
4 eggs
1/2 cup water
1/2 cup oil
1 chocolate cake mix
1 small box of chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Directions:

Preheat oven to 350 degrees

Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. 

Add cake mix and pudding mix.

Stir in chocolate chips.

Place batter in a greased and floured bundt pan.

Bake 45-55 minutes, or until a fork inserted into cake comes out clean.

While still hot, invert cake onto serving platter.

When cool, sift powdered sugar over top of cake.

ENJOY!!