Monday, July 9, 2018

Slow Cooker Mac and Cheese

Now this is a recipe worth waiting for.  We have gained 5 lbs each because I have tested this far to many times!  But I am proud to say, my loathe of the slow cooker phenomenon has slowly turned into a "like" relationship!

For so long a fought the slow cooker trend.  Everything I had, that was cooked in it was like mush, over cooked, or "falling apart" which isn't my favorite way to eat meat.  I used mine to keep chili and meatballs warm on football Sundays!  That was the extent of our relationship.  I slowly in the last year of worked through some of my issues with the slow cooker and maybe have actually enjoyed a few things made in it.  I still don't get the recipes that made you brown or sear meat or do other things first and then put them in the Crock Pot so I steer away from that kind of nonsense.  I mean if you are making things easy, why dirty 3 pots and pans and go through 5 steps before even getting it into the pot?  Yea, not for me. Some people make this with already cooked macaroni.....WHAT?  I don't want mush!

So here is my recipe, I hope you enjoy it.  As long as you mix the liquids first, you can do it all INSIDE "Crocky" and then anticipate the goodness that is to come!

3 cups milk
15 oz can of cheddar cheese soup/sauce
1/4 tsp yellow mustard
1/4 tsp salt
pepper to taste
3 cups UNCOOKED macaroni
8 oz. shredded mild cheddar cheese
1/2 cup butter, chunked up for the top

Whisk the first 5 ingredients together inside your slow cooker.  Add in macaroni and cheese and stir  to combine.  Chuck up your butter and lay it all over the top.  Stir again.  Now set your slow cooker on low for 2.5 hours.  It will be perfect!  I promise!

ENJOY!  We sure have a couple or 4 times!  HEY, don't judge.  It had to be perfect!

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Tuesday, July 3, 2018

Fire Crackers!

Happy almost 4th of July my fellow Americans!  I hope you are celebrating safely, responsibly and abundantly!

I wanted to make sure and get this recipe out to you before the holiday.  The day before.....WINNING!  These are one of our favorites, right alongside a cold beer, or any cold drink but, let's face it, a cold beer, spicy crackers.....yes please.  There are lots of times I need a quick snack for company, or a get together and these are always a quick and easy crowd pleaser

You can adjust the heat to your taste.  They are called "fire crackers" for a reason though!  You are going to think a sparkler went off in your mouth, which will require the cold beer to or drink to put out the flames.  I have you covered, the fire, the water.  I am basically the whole package.

Here we go, make sure to adjust the heat to what you like but the recipe is written as I made it for us!  I use a Cajun spice.  Any one of your choice will work!

PS.  Don't make just one batch, double it up while you have everything out!

9-12 oz bag of oyster crackers
1/4 cup vegetable or canola oil
5 T melted butter
1 packet dry ranch seasoning mix
1/2 tsp red pepper flakes
1/4 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp parsley flakes

Preheat your oven to 275 degrees F.  You will need a large cookie sheet.  In a large bowl, melt your butter completely.  Add in oil, followed by all of your seasonings.  Mix to combine.  Add in oyster crackers and carefully stir them until they are all completely covered in the seasoning mixture!
Pour on to a cookie sheet and spread out into a single layer.  Bake for 15-25 minutes.  Stir at about 10 minutes and then let it go until they have absorbed the butter/oil/seasoning mixture.  When they are done, remove, stir again, and let sit for 10 minutes.  Pour into a bowl and snack away!  Keep in a Ziploc for freshness!