6.19.2016

4 ingredient slow cooker chicken

3-4 chicken breasts
1 can cream of chicken soup
1 packet dry Italian dressing
1 packet dry Ranch dressing
*4oz cream cheese optional. Add at the end when done cooking.

Mix all together and cook in slow cooker on high for 4 hours.

4.28.2016

No-Drain Microwave Macaroni and Cheese

No-Drain Microwave Macaroni and Cheese
1 7oz box of Mac & Cheese mix
1 3/4 cup HOT tap water
1/4 cup milk
1/4 cup butter

Put macaroni in a 2 qt bowl with HOT tap water. If you can’t use HOT water, adjust cooking time accordingly.
Cook in microwave for 9 to 9 1/2 minutes, stirring once or twice. All the water should be absorbed and macaroni tender. Stir again after it is finished.
Add cheese mix, milk and butter, stirring until butter is melted and cheese powder is cheesy.

12.16.2015

Italian Ice

http://www.whatscookinitalianstylecuisine.com/2009/09/authentic-italian-ice.html#.UfFPP43VBsk

Spaghetti Pie

https://plus.google.com/+JerryMings/posts/TYGvj1wu29n?_utm_source=1-2-2

3.26.2015

Martha Stewart slow cooker corned beef dinner

This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.

http://www.marthastewart.com/print/891899

3.21.2015

Bake several grilled cheese at once

Preheat oven to 450 degrees.
Warm two baking sheets in oven in lower half and super half oven racks.
Butter bread and add cheese. Assemble and place sandwiches on baking sheet.
Place second baking sheet or top of sandwiches and place in oven in lower rack of oven.
Bake till golden brown and delicious.
Serve.

Alternate method:

Use just one baking sheet and flip sandwiches after a few minutes to brown both sides.

11.06.2014

Slow-Cooker Pecan Pie

Slow-Cooker Pecan Pie

INGREDIENTS
  • For the Crust:
  • 1 stick butter, cubed
  • 1 1/2 cups flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon salt
  • Filling:
  • 3/4 cup corn syrup
  • 1/4 cup sugar
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cup pecans, chopped
  •  
PREPARATION
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated. 
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Line the base of a slow cooker with foil so that the pie will be easier to remove. Spray with cooking spray.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a 1/2 inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.
- See more at: http://www.rachaelrayshow.com/food/recipes/18981_slow_cooker_pecan_pie/#sthash.xAvCSXij.dpuf