crock pot macaroni and cheese

September 9, 2015

yields 4-6 servings       total time: 2 hours 20 minutes

ingredients
2 c uncooked elbow macaroni
4 T butter (1/2 stick)
2 1/2 c grated sharp cheddar cheese (use freshly grated cheese, not pre-packaged shredded kind)
2 eggs
1/2 c sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 tsp salt
1 c whole milk
1/2 tsp dry mustard
1/2 tsp black pepper

directions

  1. boil the macaroni in water for six minutes. drain.
  2. in a medium saucepan, mix butter and cheese. stir until the cheese melts.
  3. whisk the eggs, sour cream, soup, salt, milk, mustard and pepper in a separate bowl.
  4. spray the inside of the slow cooker lightly with some pam.
  5. in slow cooker, add the cheese mixture, then the egg mixture.
  6. add the drained macaroni and stir.
  7. cook on low for 2 hours, stirring occasionally.

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stuffed pepper soup

September 9, 2015

yields: 8 servings   total time: about an hour

ingredients
2 lbs lean ground beef
8 c beef broth (i used 5 bouillon cubes and 8 cups of water to cut down the amount of salt)
2 (14 oz.) cans diced tomatoes, undrained
2 c rice, cooked
2 green bell peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/4 c brown sugar
2 tsp salt
1 tsp pepper
parsley and basil
1 T worcestershire sauce

directions

  1. in a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
  2. pour grease from meat away and then dump meat into a large stock pot.
  3. place stock pot on stovetop and add remaining ingredients except rice.
  4. turn heat up to medium high and bring soup to a boil.
  5. reduce heat to low, cover with lid, and simmer for 35-45 minutes.

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