Ultra Creamy Slow Cooker Mac n' Cheese

Ingredients:

2 cups uncooked macaroni noodles

1 teaspoon onion powder

1/2 teaspoon dry mustard powder

1/2 teaspoon pepper

3 cups cheddar cheese

1 cup gruyere cheese (or you can use 4 cups cheddar cheese)

1 can cream of chicken soup

1/2 cup sour cream, regular or light

1/2 cup mayonnaise

 

Instructions:

1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
3. Serve hot.

Notes:

Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy.

 

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

Sweet Baby Ray's Crockpot Chicken

INGREDIENTS:
4-6 chicken breasts
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

DIRECTIONS:
Mix all the ingredients but chicken
Place the chicken in crockpot (frozen is okay)
Pour the sauce mixture over chicken
Cook on low 4-6 hours

If desired, shred the chicken and eat on hamburger buns with cheese, cilantro, etc.

Grilled Lime Coconut Chicken With Coconut Rice

Serves: 4

• You can really use any type of oil here (extra virgin olive oil, vegetable, grapeseed, etc.). If you don't want to use the marinade for the sauce (it boils for 10 minutes to cook thoroughly), you can always make a second batch of the marinade and cook it for 5-10 minutes. Also, curry powder really varies depending on brand. My two top favorite brands are the sweet curry powder from Penzey's Spices and the curry powder from Spice Islands (the yellow powder not the red). If the chicken breasts are really thick, I like to cut them in half (like a hamburger bun) to form two thinner chicken cutlets before marinating. This helps the flavor permeate the chicken and also helps the chicken go further. Finally, if you don't have a grill/don't feel like grilling, you could absolutely broil these in the oven or cook them in a hot skillet.

  INGREDIENTS

  Chicken and Marinade/Sauce:
  • 3 tablespoons oil
  • Zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 tablespoons low-sodium soy sauce
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 teaspoons curry powder
  • 1/2 cup canned coconut milk, light or regular
  • pinch cayenne pepper
  • 2 pounds boneless, skinless chicken breasts (see note above)
  • 1/4 cup chopped fresh cilantro
  • Fresh limes, cut into wedges
  Coconut Rice:
  • 1 cup jasmine rice
  • 1 cup canned coconut milk, light or regular
  • 1 cup water
  • 1/2 teaspoon salt

  DIRECTIONS

  1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
  2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
  3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
  4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

S'mores Cups

If you love camping for the s'mores, like me, you will love this recipe. You will love it because you can have them at any time of the year, not just during campfire season (which I consider to be summer). My sister-in-law, Jayna introduced these to me. She brought them to a family party and I think I had 8 of them. I couldn't help myself. Then I made them to take to my sister's baby shower and I think I had to restrain myself from eating that many so there would be some to take to the shower!

I hope you will love them as much as I do!

This recipe comes from Pampered Chef, but I changed a few things to make it fit my needs.

S'more Cups
Adapted from 'The Pampered Chef'
Yield: 24 - 30 cups

1 C. finely crushed graham crackers
1/4 C. powdered sugar
6 Tbsp. butter, melted
1/2 -1 bag semi-sweet chocolate chips
12-15 large marshmallows

1. Preheat oven to 350. Crush graham cracker in a Ziploc bag. Combine graham crackers, powdered sugar, and butter in a small bowl. Using a spoon, place a scant scoop of crumb mixture in each cup of a mini-size muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. After removing pan from oven; place 3-5 chocolate chips on each cup, allowing them to melt slightly.

2. Cut marshmallows in half using kitchen sheers that have been dipped in cold water (makes it less sticky). Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove pan from oven onto a cooling rack. Cool 15 minutes. Carefully remove cups from pan. Cool completely.

3. Melt about 1/2-3/4 cup chocolate chips in microwave safe bowl or on stove. If you microwave, stir the chocolate chips every 20 seconds to prevent burning. Takes about 1-2 minutes to melt smooth. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand for 30-60 minutes until set, refrigerate quickly if you are in a hurry (don't freeze, it will turn the chocolate white)

Note: Pampered chef calls for milk chocolate candy bars. I never have these on hand so I used chocolate chips since I always have those on hand. :)

Another Note: I wouldn't use granulated sugar in place of the powdered sugar. Since the powdered sugar is so fine, when you bake these it really holds the crust together, which is important for when you need to dip the tops.


Gluten-Free Note: Use crushed rice chex gluten-free cereal instead of graham crackers.

(found at: http://leeshandlusrecipebox.blogspot.com/2011/02/smore-cups.html) 

Glazed Pork Chops

6 pork chops (boneless or bone-in)

2/3 cup brown sugar

½  teaspoon pepper

2 teaspoons salt

2 teaspoons dry mustard

2 teaspoons paprika

2 teaspoons sage

2 Tablespoons water

1.  Place pork chops in 9x13 pan.

2.  Mix remaining ingredients, adding more water if necessary to make a glaze that is thin enough to pour.  Pour over pork chops.

3.  Bake at 350º, uncovered, for 45-50 minutes, or until meat tests done.   Check at 20 minutes to see if the meat is properly cooked.  Check every 5 minutes thereafter.  Cooking time will vary based on the thickness of the meat, the pan you are using, and how closely you place the pieces together in the pan.  Use a meat thermometer to test internal temperature (160˚).

Chicken Breasts with Lime Sauce

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness (or not)
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 2-3 tablespoons butter
• 3/4 cup chicken broth
• 1 teaspoon minced fresh (or dried) chives
• 1/2 teaspoon dried dill weed

1. Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
3. Drain grease from the skillet, and squeeze in lime juice and chicken broth. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

EXTRAS:

- Prep time: 15 minutes, Cook time: 15 minutes

- Makes 4 servings

- Calories: 455, Total Fat: 30g (but should now be less since I lessened the amount of butter by 1/2 to 2/3), Cholesterol: 171mg 

Yummy Rice Cooker Spanish Rice

2 cups long grain rice

1 cup water

1 (8 ounce) can tomato sauce

14 ounces Mexican-style stewed tomatoes, with juice

1/4 cup salsa (I blend mine!)

3/4 teaspoon cumin

2 teaspoons chili powder

3/4 teaspoon garlic salt

1 1/2 teaspoons dried onions (you can use fresh if you'd like!)

3/4 teaspoon salt (optional)

1/2 cup water

1 small green pepper, diced (optional)

1 (4 ounce) can diced green chilies (optional)

Directions:

1)  Spray rice cooker with cooking spray.

2)  Add rice, 1 cup water, and all other ingredients.

3)  Stir.

4)  When the cycle is almost completed check the rice. If necessary, add additional 1/2 cup water. The amount you need will depend on what kind of rice you use.

Prep Time: 10 mins

Total Time: 40 mins

Makes 6-8 servings