Crock Pot Mac and Cheese

4 cups cooked pasta 

2 cans evaporated milk

5 eggs

1 teas. Salt

1 package powdered cheese from box of mac & cheese

6 cups shredded cheddar cheese 

1 stick butter (melted)

½ teas pepper

Mix all ingredients together and cook in a greased or lined crock pot on low for 2 ½ to 3 hours.  

Apple Butter

Fill your 7 quart crock pot with peeled, cored and finely chopped apples

• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

1. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 6 hours, stirring occasionally until the mixture is thickened and dark brown..
3.  Uncover and stir with a whisk, if desired, to increase smoothness.
4. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Coffee Creamer

14 ounce sweetened condensed milk
1 1/2 cups of milk 
1 tablespoon vanilla

Peanut Butter Spread

3 1/2 ounces Marshmallow Cream
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 cup peanut butter
1/4 teaspoon maple flavoring
Pinch of salt


Combine all ingredients in a bowl and mix thoroughly.

Green Chili Beef Stew

2 tablespoons butter

2 pounds cubed beef stew meat

1 large onion, chopped

1 bell pepper, chopped

3 seeded jalapenos, diced

1 can diced tomatoes with green chile peppers

1 1/2 cups beef broth

2 (4 ounce) can chopped green chile peppers

1 tablespoon garlic salt

1 tablespoon onion powder

2 tablespoons taco seasoning

black pepper to taste

4 large potatoes, peeled and cubed

In a large pot over medium heat, melt the butter and brown the stew meat, onions, bell peppers,

& jalapenos for about 8 minutes.

Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the spices.

Bring to a boil, reduce heat and simmer for 1 hour.

Stir in cubed potatoes to the mixture and simmer for an additional hour or until potatoes are

tender.

Ham and Bean Soup

• a ham bone, with any leftover meat left on it 
• 6 cups water
• 1 package of 16 bean soup (spice mix discarded)
• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped bell pepper 
• 6oz can of tomato paste
• 8oz can of tomato sauce
• 7oz or 8oz can of diced green chiles, undrained 
• 2 bay leaves
• 1 heaping tablespoon Italian seasoning
• 1 heaping tablespoon garlic powder
• salt & pepper to taste

Soak the beans for at least 8 hours & up to 24 hours.  After they have soaked, drain them & give them a good rinse.

In a large stockpot, saute the onions & peppers until tender.  Add in the 6 cups of water, the ham bone, & the beans to a boil.  Boil for 5 minutes, and then reduce the heat to low.  

Stir in the tomato sauce, tomato paste, green chiles, & spices (including the bay leaves).  Let the soup simmer for at least 4 hours, uncovered, stirring occasionally.  If there is any meat left on the ham bone after it's done simmering - gently pull it off with a wooden spoon before removing the ham bone & the bay leaves.

Homemade Vanilla Coffee Creamer

• 14oz sweetened condensed milk
• 14oz milk 
• 2 teaspoons vanilla extract
• a mason jar (pint size is perfect)

Pour all of the ingredients into your mason jar.  Screw the lid on tightly, and shake vigorously for a few minutes until well combined.  Keep in the fridge. 

Coconut Custard Pie

• 5 eggs
• 2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup melted butter
• 14oz coconut
• 1 tsp vanilla extract
• 2 (9 inch) unbaked pie crusts

Preheat oven to 350 degrees.  

In a large bowl, beat eggs & sugar until smooth.  Mix in buttermilk & melted butter.  Stir in coconut & vanilla.  Divide the batter equally between both pie crusts.

Bake for 15 minutes, then cover the crust with a strip of tin foil to prevent the crust burning.  Bake for an additional 30-35 minutes (45-50 minutes total bake time). 

Crock Pot Hot Chocolate

• 1 1/2 cups heavy cream
• 1 can of sweetened condensed milk (14oz)
• 2 cups milk chocolate chips
• 6 cups of milk
• 1 tsp vanilla extract

Stir all the ingredients together in your crockpot.  Cook on low for 2 hrs.  Serve with whipped cream.

Snow Crock Pot Cocoa

 2 cups whipping cream 

6 cups milk 

1 tsp vanilla extract 

12 oz pkg. white chocolate chips 

Combine all ingredients in a slow cooker. Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to blend.

Microwave Snickers Caramels

• 1/2 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup light Karo syrup
• 1 cup sweetened condensed milk
• 
  
• Combine all ingredients in a microwave safe dish.
• Cook 6 minutes, stirring every two minutes.
• Add:  1/2c mini chocolate chips and 1/2c chopped peanuts.
• Stir and pour into lightly greased 9x13 dish.
• Let cool.
• Cut, wrap in wax paper & store in air tight container.

Grace's Cookies

1 1/2 cups gluten free rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped ( I use raw peanuts or cashews)
1 cup dried fruit (I use 1/2 chopped dried dates, and 1/2 apricots)

3 ripe bananas, mashed
1/4 cup coconut oil, melted
1 teaspoon vanilla extract

Preheat oven to 350. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine coconut oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 15-20 minutes or until edges are golden brown.

All Around Cleaner

1c water
1c vinegar
1c lemon juice

Put in a spray bottle and give it a shake.

DIY Dryer Sheets

Mix about 1 cup each liquid fabric softener and water. Then, soak about 6 washcloths in the mixture.

Put the wet washcloths in an air tight container. Then, when drying a load of laundry, put one of these homemade dryer sheets in the load. Each washcloth is good for 4 loads.

DIY Shaving Cream

1 cup conditioner
1 cup shampoo
5 tablespoons baby oil
5 tablespoons lotion

Directions:
Use a large bottle or some other large storage container to store the shave cream. Pour in conditioner first, then shampoo.
Add baby oil; then hand cream.
Secure the container and shake. Let mixture sit for about an hour.
If the mixture separates, reshake.

Homemade Frappaccino

2 tbsp instant coffee granules (regular or decaf)
2 tbsp french vanilla flavored coffee creamer, powdered
1/2 cup  milk
8-10 ice cubes

Blend all ingredients together in a blender and process until smooth.

Biscuit Casserole

1 lb breakfast sausage
7 eggs
1 cup milk
1 cup heavy cream
1 tsp salt
1 tsp pepper
8 frozen buttermilk biscuits, slightly thawed, halved
2 cups shredded cheddar cheese, divided

Preheat oven to 375. Lightly spray a 9x13-inch dish with cooking spray.
Brown sausage in pan, breaking into chunks. Drain fat.
Whisk together eggs, milk, cream, salt and pepper in a large measuring cup. Set aside.
Slice each biscuit in half with serrated knife. Place biscuit bottoms in baking dish. Sprinkle half of cooked sausage over biscuits and top with half of the cheese. Place remaining biscuits on top of cheese and cover with remaining sausage. Pour egg mixture over biscuits. (Can cover and refrigerate at this point)
Bake 30 minutes. Sprinkle remaining cheese over casserole and bake until eggs are set, about 10-15 minutes. Let casserole stand 10 minutes before serving.

Party Sandwiches

• 
  1 dozen Hawaiian rolls
  1/2 lb sliced deli ham
  12 slices swiss cheese
  1/2 cup butter
  2 Tbsp brown sugar
  1 Tbsp yellow mustard
  1 Tbsp Worcestershire sauce
  1 Tbsp poppy seeds (opt)
  
  Preheat oven to 350.
  Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches in a 9x13 pan.
  In a small sauce pan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over sandwiches.
  Bake for 20-30 minutes, or until the tops are brown and crispy.

Chicken and Dumpling Casserole

3-4c shredded chicken, cooked
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can Campbell's cream of chicken soup

Preheat oven to 400.
Melt butter in the microwave and pour into bottom of a 9x13 pan. Shred the chicken and spread it on top of the butter.
Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don't stir.
Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don't stir.
Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown.

Pecan Bars

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350.
Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.
Bake 18 to 22 minutes longer or until golden brown.
Cool completely, about 1 hour, and cut into bars.

Quick BBQ Sauce

1 cup ketchup
1/4 cup white vinegar
1/2 cup brown sugar
2 tablespoons chopped onion
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 pinch celery salt
1 pinch mustard powder

Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.

Banana Bread Pancakes

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup milk
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a griddle to medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and glaze below.

Vanilla Maple Glaze

1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes

Peanut Butter Banana Bread Pudding

• 8 buttermilk bread slices, crusts removed
  1/2 cup creamy peanut butter 
  2 bananas, thinly sliced 
  2 large eggs
  1/2 cup granulated sugar
  2 tablespoons brown sugar
  1 3/4 cups whipping cream
  
  Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in a lightly greased 11x7 pan.
  Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces; sprinkle with topping. Cover and chill 2 to 24 hours.
  Preheat oven to 375. Let pudding stand at room temperature 30 minutes. Bake 35 minutes or until golden brown, set, and puffed. Dust with powdered sugar.
  
• ToppingL
• 1/4 cup all-purpose flour
• '1/4 cup firmly packed brown sugar
• 2 tablespoons butter
• 2 tablespoons creamy peanut butter
• 1/4 cup chopped salted peanuts
• 
  
• Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.

Cranberry Bars

Bars:
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)

Frosting:
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped

Drizzling Icing:
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk

directions:

Bars:
Preheat oven to 350 degrees. Grease a 9x13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.

Drizzling Icing:
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.

Cut into squares or triangles and enjoy!

Oatmeal Cookies

• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Oatmeal (quick or old fashioned, uncooked)
• 1  cup raisins (opt)

Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Chicken Pot Pie

• 4 chicken breasts
• 2 cans cream of chicken soup
• 1 cup of milk
• 2 cups frozen mixed vegetables
• 1 large potato
• thyme, salt, and pepper
• 2 refrigerated pie crusts

1. Boil chicken breasts until done.
2. Wash, peel and dice large potato and boil.
3. Once the potatoes have cooked for about ten minutes, add in the two cups of frozen vegetables.
4. While vegetables are cooking, pull apart chicken, or cut into bite size pieces.
5. Cook vegetables til tender, then drain.
6. In a large mixing bowl, stir together the chicken, soup, milk, vegetables, thyme, salt, and pepper.
7. Stretch one pie crust to fit the bottom of 9X13 casserole dish.
8. Dump mixture on top and spread around evenly.
9. Stretch other pie crust over that.  It’s okay if it’s not perfect.
10. Bake at 375 for 40 minutes or until done.

Baby Food Cake

2 cups self-rising flour (or regular flour plus 1 tsp baking soda)

2 cups sugar

3 eggs

1 cup oil

1 tsp. vanilla

1 tsp. cinnamon or nutmeg (or some of each)

2 jars of baby food

Mix wet ingredients, then add dry.  Generously grease, then flour bundt pan.  Pour in batter.  Bake at 300 degrees for one hour.

Chocolate Gravy

• 1/2 cup unsalted butter (1 stick)
• 4 1/2 tablespoons cocoa powder
• 1/4 cup flour
• 3/4 cup sugar
• 2 cups milk

1. In small saucepan, melt butter over medium heat.
2. Add flour and cocoa and whisk constantly until bubbling paste is formed.
3. Turn heat down to medium low, then slowly whisk in milk and sugar.
4. Stir constantly until smooth and until desired consistency.  Not too thick, not too thin is the goal.