Creamy Macaroni and Cheese

Use your slow cooker to make this creamy version of a classic dish.

Ingredients:
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper

Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Recipe Courtesy of Paula Deen
Servings: 12 servings
Prep Time: 5 min
Cook Time: 3 hours
Difficulty: Easy

Meat Filled Shells

Ingredients:
1 lb. ground beef
1 lb. ground pork
4 eggs slightly beaten
1 c. Italian bread crumbs
1 c. shredded mozzarella
3/4 c. finely chopped onions
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
spaghetti sauce
grated parmesan cheese

Directions:
Spread a thin layer of sauce in bottom of 13x9 pan.  Place shells open side down in single layer.  Cover with remaining sauce.  Sprinkle with parmesan cheese.  Cover with foil and bake at 350 F for 45 min.  Fills 36 shells (1 box). Serves 10-12 people.

Lasagna Filling

Ingredients:
2 lb. ricotta (lrg. container)
2 eggs
1/3 c. sugar
1 c. plain bread crumbs

Directions:
Mix together and layer lasagna.

Cheese Filled Shells

Ingredients:
2 lbs. ricotta (1 1b.~14 oz.)
3 eggs
1/3 c. sugar
1 c. plain bread crumbs
2 c. mozzarella shredded
1/2 c. parmesan cheese grated
2 Tb. parsley
3/4 tsp oregano
1/2 tsp salt
1/4 tsp pepper

Directions:
Mix all together and stuff shells.  This makes enough for one box of jumbo shells (36). Serves 10-12 people.

Slow-Cooked Shredded Beef Tacos

Ingredients:
1 packet of taco seasoning mix
1 1/2 lbs. beef chuck roast
1 med. onion, sliced
1 c. water
1 can (4 oz) diced green chiles
1 packet (3 oz) taco sauce
Tortillas

Optional toppings:
shredded lettuce
chopped tomatoes
shredded mild cheddar cheese
sour cream

Directions:
Place beef and onion in slow cooker.  Combine water and seasoning mix in a small bowl.  Pour over beef and onion.  Cover and cook on low for 6 to 8 hours or until fork tender.
Transfer beef to cutting board. Shred beef with two forks.  Place in large bowl.  Stir in taco sauce and chiles.
Fill warm taco shells with beef mixture.  Top with desired toppings.

Throw Together Stuffing

Ingredients:
1  (12 oz.) pkg. seasoned whole-wheat stuffing mix (Pepperidge Farm)
2  (14 oz). cans low-sodium chicken broth
Nonstick cooking spray
2 stalks of celery chopped
2 shallots, finely chopped
1/4 c. chopped fresh sage
1/2 c. pecan pieces
2 Tbs. fresh thyme leaves
1/4 c. dried cherries

Directions:
1. Place the stuffing mix and broth in a large bowl.  Let stand about 15 minutes.  Meanwhile, coat a large skillet with cooking spray.  Heat on medium.  Add celery, shallots, sage, and thyme.  Cook for about 6 minutes, or until softened.
2. Stir the vegetable mixture into stuffing mixture.  Add the pecans and dried cherries, and transfer the mixture to a 2-qt. square baking dish.  Cover wth aluminum foil and place in the refridgerator overnight.
3. Bake the next day at 400 F for about 45 minutes or until heated through.  Let stuffing stand at least 15 min. before the meal begins.  Makes 8 servings.