What a Crock Pot!

Yes I said it, Mac & Cheese in the crock pot. Probably not the healthiest thing to eat, but in a pinch it feeds a grown man and child that are grumpy when they are hungry. Add a green salad and you'll be redeemed.

Crock Pot Mac & Cheese Makes 6 servings.
8oz. elbow, bowtie or corkscrew pasta noodles (these noodle types are best for this recipe)
1 13oz. can evaporated milk
1 1/2 cups of milk
3 T. butter
3 Cups shredded cheddar cheese
1 Cup shredded pepper jack cheese

Preparation:

1. Cook macaroni according to package directions for "al dente." Drain.

Before you start, take lite olive oil and rub the inside of your crock pot. For even an easier crock pot no stick solution put a crock pot liner inside.  Add the macaroni, and remaining ingredients. Stir and cover. Cook on low 2-3 hours, checking after 2 hours to make sure macaroni and cheese isn't getting overcooked or sticking to the Crock Pot.      

Tip-If you don't want to cook the pasta noodles beforehand, add the uncooked noodles to the crock pot and put 2 cups of water over the top, sprinkle with some salt and cook for 1 hour on low. Once the noodles are "al dente" toss in your other ingredients. There shouldn't be anymore water left in the crock pot after the cooking of the noodles, but if for some chance there is, remove the excess water. Combine all other ingredients and pour over top and mix. Keep cooking the mixture for 1-2 hours.            

 Slow Cooker Cinnamon Apples

Ingredients

• 4-5 Apples (whatever will fit in your slow cooker)
• 1/2 Cup water
For Each Apple you'll need:
• 2 Tablespoons Dark Brown sugar
• 1 Tablespoon dried cranberries or golden raisins
• 1/2 teaspoon Cinnamon and 1/8 teaspoon allspice (just a smidgen of allspice)
• 1 Tablespoon (or pat) of butter

Instructions

1. Core each apple and peel a small strip from around the top of each one (about 1 inch). Place in bottom of slow cooker.
2. Combine brown sugar, spices, and dried cranberries in a small bowl and stir until well combined.
3. Stuff each apple with filling, all the way to the top, pressing down with your finger to make room for more filling. Top each one with a pat of butter.
4. Pour water into bottom of slow cooker.
5. Cover and cook on low 6-8 hours or high 3-4 hours, or until tender. Serve on their own or with ice cream. Also great over oatmeal.
To bake in the oven : Follow the same recipe, but place in baking dish (8x8 or 9x13) and pour water in just as before. Bake at 350 for 30-45 minutes, or until tender.

 Recipe and images courtesy of  Southern Plate by Christy Jordan

 Fajitas via Crock Pot

     Ingredients:

• 1 1/2 lbs Boneless sirloin steak, cut thin strips (tri tip and London broil works great as well)
• 2 Tbsp Cooking oil
• 2 Tbsp Lemon juice
• 1 garlic clove, minced
• 1 1/2 tsp Ground cumin
• 1 tsp Season salt
• 1/2 tsp Chili powder
• 1/4 tsp crushed red pepper, flakes
• 1 Large Green & Red bell pepper, in strips
• 1 Large Onion,in strips
• 6 to 8 flour tortillas (7 in.)
• Shredded cheddar cheese

What to do:

In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
Cover and cook on high for 2 1/2 to 3 hours or until meat is tender.
Add bell pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas.
Top each with cheese, salsa, sour cream, avocado, lettuce and tomatoes, if desired.
Servings: 6 to 8
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