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RECIPE SWAP..
I KNOW we are all super busy (especially with the holidays coming up) so I thought maybe we can all share some of our favorite
*FAST
*EASY
&
*DELICIOUS
recipes... I love to cook & can always use a new recipe or 10! LMAO!
*FAST
*EASY
&
*DELICIOUS
recipes... I love to cook & can always use a new recipe or 10! LMAO!
Best Answer
This makes a lot but I don't know how many servings to calculate. I had 40 plus people at the party and we had a small bowl left over. But we had lots of other food as well. I do think almost every child there had some!
1 pound elbow macaroni, cooked and drained
2 13-oz cans evaporated milk (fat free if you'd like)
3 cups milk
2 tsp salt
4 Tbs melted butter
1 pound shredded Cheddar cheese (or American or a combo), divided
Cook and drain the macaroni. If you're doing this much ahead of time, stir a tablespoon or two of oil into the hot macaroni so it doesn't clump together.
Turn the Crockpot on low. Add the cooked and drained macaroni, the two different milks, salt, melted butter and all but 1 cup of the shredded cheese. Stir together, then sprinkle the rest of the cheese on top. Cover and cook 2-4 hours.
Check a bit before your party and if there's too much liquid on the bottom, stir it together.
1 pound elbow macaroni, cooked and drained
2 13-oz cans evaporated milk (fat free if you'd like)
3 cups milk
2 tsp salt
4 Tbs melted butter
1 pound shredded Cheddar cheese (or American or a combo), divided
Cook and drain the macaroni. If you're doing this much ahead of time, stir a tablespoon or two of oil into the hot macaroni so it doesn't clump together.
Turn the Crockpot on low. Add the cooked and drained macaroni, the two different milks, salt, melted butter and all but 1 cup of the shredded cheese. Stir together, then sprinkle the rest of the cheese on top. Cover and cook 2-4 hours.
Check a bit before your party and if there's too much liquid on the bottom, stir it together.
LOL!!! Just get in the kitchen and GO FOR IT!!! Any of my recipes are super easy (and I have tons of easy ones on my journal.) Most important thing is DON'T BURN THE HOUSE DOWN!!! lol
Love the recipes! So, I have no kitchen experience at all! Any tips, ROSY or anyone else out there for my first go at a recipe?
Excellent post, Rosy! As always, you rock! I'm no cook. However, I will try a few of your recipes to keep myself occupied over the holidays. I'll let you know how it goes:)
IT DOESN'T GET ANY EASIER OR BETTER THAN THIS FOLKS!!
HOMEMADE MICROWAVE PRALINES
Ingredients
•1½ cups brown sugar
•⅔ cup heavy cream
•1½ cup pecan halves
•1 tsp vanilla extract
•⅛ tsp salt (optional)
•2 tbsp margarine or butter
Instructions
1.Mix all ingredients in a large microwave safe bowl.
2.Microwave 4 minutes, stir.
3.Microwave an additional 5 minutes-times are for 1000 watt microwave, watch your praline mixture closely as time may vary
4.Let sit in microwave one minute.
5.Remove from microwave, mixture will be bubbling.
6.Stir for 3-4 minutes until thickened.
7.Spoon onto buttered wax paper and allow to cool.
I mentioned in the recipe but want to reiterate-this is not a recipe to pop in the microwave and walk away from. microwaves seem to vary a lot and you need to keep an eye on it to make sure it doesn’t over heat and burn. But that’s about the most labor intensive part of this recipe
HOMEMADE MICROWAVE PRALINES
Ingredients
•1½ cups brown sugar
•⅔ cup heavy cream
•1½ cup pecan halves
•1 tsp vanilla extract
•⅛ tsp salt (optional)
•2 tbsp margarine or butter
Instructions
1.Mix all ingredients in a large microwave safe bowl.
2.Microwave 4 minutes, stir.
3.Microwave an additional 5 minutes-times are for 1000 watt microwave, watch your praline mixture closely as time may vary
4.Let sit in microwave one minute.
5.Remove from microwave, mixture will be bubbling.
6.Stir for 3-4 minutes until thickened.
7.Spoon onto buttered wax paper and allow to cool.
I mentioned in the recipe but want to reiterate-this is not a recipe to pop in the microwave and walk away from. microwaves seem to vary a lot and you need to keep an eye on it to make sure it doesn’t over heat and burn. But that’s about the most labor intensive part of this recipe
I just saw that hard boiled egg oven trick on FB a few months back...hadn't tried it yet....thanks for the feedback Rosy!
I must say that it turned out excellent and my children couldnt get enough of it! I did it with the spicy taco seasoning, added extra cumin abd a little sriracha! It was delightful! Thank you for sharing!
@Ariley we are trying the BBQ tonight:-))
@Ariley we are trying the BBQ tonight:-))
For anyone that may not know, the BEST way to make hard-boiled eggs is in the OVEN! Place the eggs in a muffin tray so they do not move around, turn the oven to 325 degrees, pop in for about 25-30 minutes and remove! Not only are they tastier, but they also are much easier to peel!
Just sayin:-)
Just sayin:-)
Once or twice a month I make a bunch of stuff for the deep freeze! Makes life so simple
Easy BBQ Beef (Had to bring the BBQ to represent KC!)
1)Put 3 lb beef roast in crock pot and cover with a bottle of beer. Cook on low for 13 hrs. If all the beer dries up, add more as cooking. (Takes awhile to cook, but easy to put on the night before.)
2)Once done cooking shred beef with a fork(it will just fall apart.)
3)Add 1 bottle of your favorite BBQ sauce. (I recommend Gates if you can
find it!)
optional:
Add 1/4 cup honey and 2 TBSP of either Frank's Red Hot or other Cayenne Pepper sauce. (Gives you a yummy sweet and spicy kick.
4)Keep on low heat until you are ready to serve. Serve on buns and voila! Easy, delicious BBQ beef sandwiches.
1)Put 3 lb beef roast in crock pot and cover with a bottle of beer. Cook on low for 13 hrs. If all the beer dries up, add more as cooking. (Takes awhile to cook, but easy to put on the night before.)
2)Once done cooking shred beef with a fork(it will just fall apart.)
3)Add 1 bottle of your favorite BBQ sauce. (I recommend Gates if you can
find it!)
optional:
Add 1/4 cup honey and 2 TBSP of either Frank's Red Hot or other Cayenne Pepper sauce. (Gives you a yummy sweet and spicy kick.
4)Keep on low heat until you are ready to serve. Serve on buns and voila! Easy, delicious BBQ beef sandwiches.
Yup, ya sure can freeze it! I love that soup because the spices are warm and comforting. It fills me up and makes me happy!
Cheesy Mashed Potato Stuffed Mushrooms
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12-18 Appetizer Servings
Cheesy Mashed Potato Stuffed Mushrooms
Mushrooms are stuffed with easy mashed potatoes for a different appetizer idea.
Ingredients
1 package (half of 7.6 oz box) Betty Crocker Butter and Herb Mashed Potatoes, prepared
1 1/2 cup shredded cheddar cheese
4 tablespoons chopped chives
24-36 large mushrooms
olive oil, for drizzling
Instructions
1.Preheat oven to 350°F.
2.In a bowl, combine the prepared potatoes, 1 cup of the cheese and 3 tablespoons of the chives.
3.Remove the stems from the mushroom caps. Place them cavity side up in a baking dish.
4.Place the potato mixture in a piping bag with a star or your desired tip. (It will need to be a tip with a large opening.) Pipe the potato mixture into the mushrooms. Drizzle lightly with olive oil.
5.Bake for 15 minutes, then top the mushrooms with the remaining 1/2 cup cheese. Return to the oven and cook until the cheese has melted and the mushrooms are cooked, about 10 more minutes.
6.Allow to cool for a couple minutes, then sprinkle with the remaining 1 tablespoon chives. Serve warm.
This sounds great and I am wondering if I could add it to my list of freezer meals?? Make a bunch and then freeze it for a fast meal later... Lemme know..
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