Slow Cooker Bacon Mac & Cheese

Ingredients

2 large eggs, lightly beaten

4 C. whole milk

1 can (12oz) evaporated milk

1/4 C. butter, melted

1 tbsp. all-purpose flour

1 tsp. salt

1 pkg (16oz) small pasta shells

1 C. (4oz) Shredded Provolone cheese

1 C (4oz) shredded Manchego or Monterey Cheese

1 C. (4oz) shredded white cheddar cheese

8 bacon strips, cooked & crumbled

Directions

1) In a large bowl, whisk the first six ingredients until blended. Stir in pasta and cheese; transfer to a 4 or 5 quart slow cooker.

2) Cook, covered, on low 3-3 1/2 hrs or until pasta is tender. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Prep: 20 minutes

Cook: 3 hours plus standing

Makes: 18 Servings (1/2 Cup each)

Muffin-Tin BBQ Bacon Meatloaves

Ingredients

1 lb. extra-lean (at least 90%) ground beef

1/2 C. chopped cooked bacon

1/2 C Original Bisquick mix

6 green onions, thinly sliced, whites and greens separated

1 egg

1 tsp. BBQ seasoning

1/4 C BBQ sauce

3 slices (1 oz ea.) sharp Cheddar cheese, quartered

Directions

1) Heat oven to 450 degrees. Spray 12 regular-size muffin cups with cooking spray.

2) In large bowl, stir beef, bacon, Bisquick mix, green onion whites, egg and BBQ seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups.

3) Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160 degrees. Brush loaves with BBQ sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

Prep: 20 minutes

Total: 40 minutes

Serves: 6-12

Funfetti Cake Batter Milkshake

Ingredients

2 oz (60mL) Cake Vodka

1/3 C. Funfetti Cake Mix

1 pint (2 cups) Vanilla Ice Cream

Sprinkles

Directions

1) Put vodka, cake mix and ice cream in blender. Blend together.

2) Take corn syrup and put on the rim of the glass and then put it into the sprinkles. To make it easier put the sprinkles on a plate.

3) Pour mix in cup and enjoy.

Makes one drink.

This is obviously not intended for kids, but if you wanted to try to make a non-alcoholic version for the little ones to enjoy just sub the vodka with milk instead. This is definitely a very tasty drink. I would suggest getting a half gallon of ice cream instead of a pint that way you can make a few drinks, plus it would probably cost less.

One-Pot Saucy Beef Rotini

Ingredients

3/4 lb. lean ground beef (90% lean)

2 C. sliced fresh mushrooms (optional)

1 medium onion, chopped

3 garlic cloves, minced

3/4 tsp. Italian seasoning

2 C. tomato basil pasta sauce

1/4 tsp salt

2 1/2 C. water

3 C. uncooked whole wheat (or regular) rotini

1/4 C. grated Parmesan cheese

Directions

1) In a 6 qt. stockpot, cook the first five ingredients over medium-high heat 6-8 minutes or until beef is no longer pink, breaking into crumbles; drain.

2) Add sauce, salt and water; bring to a boil.

3) Stir in rotini; return to a boil. Reduce heat; simmer, covered, 8-10 minutes, stirring occasionally.

4) Serve with the cheese.

Start to finish: 30 minutes

Makes: 4 servings

Crispy Ranch Chicken

Ingredients

2 C. Crispy Rice Cereal

1/2 C. Grated Parmesan Cheese

1 envelope (1oz) Ranch Salad Dressing Mix

2 egg whites, beaten

8 Skinless, Boneless chicken thighs (about 5oz ea.) or chicken breasts

Directions

1) Preheat oven to 350 degrees. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.

2) Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3) Arrange the coated chicken on the prepared baking sheet. Bake until golden & juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Prep: 10 minutes

Bake: 20-25 minutes

Serves: 4-8

Serve with fresh carrots & buttered corn on the cob. For a buttery taste, drizzle 1/4 Cup melted butter over chicken before baking.

Slow Cooker Russian Apricot Chicken

Ingredients

1/2 C. of peach apricot preserves (Such as Saucy Susan)

1 (16oz) bottle of Russian salad dressing

4 -5 boneless, skinless chicken breasts

1/2 onion, chopped

Directions

1) Place chicken breasts in slow cooker.

2) In a bowl, place the half cup of peach apricot preserves with the entire bottle of Russian salad dressing. Stir together until well mixed and smooth.

3) Stir in the chopped onions. Mix well.

4) Pour the mixture over the chicken.

5) Cook on low for 8 hours.

6) Serve over white rice with a side of green beans (or whatever veggie you want).

Prep: 15 minutes

Cook: 8 hours

Serves: 8-10

If you can't find Russian dressing, you can use Catalina or Italian dressing in it's place. You can also substitute straight Apricot or Peach preserves for the Peach Apricot preserves. I found the Peach Apricot preserves in the aisle with the Ham Glaze. (Saucy Susan). This is actually really good and so tasty. Definitely something to make again.

Sriracha Honey Glazed Leg Quarters

Ingredients

4 leg quarters

1/2 tsp. salt

1 C. Sriracha sauce

1/2 C. honey

4 tbsp. lime juice

4 garlic cloves chopped fine, or 1 tbsp. garlic paste

Directions

1) Preheat oven to 350 degrees. While the oven is heating, salt chicken and place it skin-side down in a hot skillet. Cook chicken over medium-high heat and allow the chicken skin to brown. Some of the fat in the chicken should render while the chicken is browning, so there is no need to place oil in the pan. Flip chicken over and allow it to brown on the other side.

2) In a small bowl combine Sriracha sauce, honey, lime juice and garlic. Whisk the sauce together. Reserve two tablespoons of the sauce for serving with the finished chicken. Place sauce into a large bowl. Place the leg quarters one at a time, and coat with the Sriracha sauce. Place chicken on a wire rack on a baking sheet. Repeat with remaining pieces of chicken.

3) Bake chicken for about 45 minutes or until the chicken is pierced with a sharp knife and the juices run clear. Serve chicken with remaining sauce.

Prep: 15 minutes

Cook: 45 minutes

Serves: 6

Potato Topped Mini Meatloaves

Ingredients

Potatoes:

1 pouch (4.7oz) Roasted Garlic and Cheddar Mashed potatoes

Water, butter and milk called for on potato mix pouch

Meatloaf Mixture:

1 lb. extra lean (at least 90%) ground beef

1/4 C. Italian style bread crumbs

2 tbsp. chopped onion

2 tbsp. milk

1/4 tsp. pepper

1 egg

Sauce:

1/2 C ketchup

1 tbsp. packed brown sugar

2 tsp. ground mustard

1/2 tsp. ground nutmeg

chopped fresh parsley, if desired

Directions

1) Heat oven to 375 degrees. Place foil baking cups in each of 12 regular size muffin cups.

2) In 2-qt saucepan, make potatoes as directed on pouch. Set aside. In large bowl, mix meatloaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup.

3) In a small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meatloaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pip potatoes on cupcakes.

4) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcakes reads 160 degrees. Sprinkle with parsley (if desired); serve immediately.

Prep: 20 minutes

Cook: 20 minutes

Serves: 12

Chili Spaghetti with Hot Dogs

Ingredients

8 oz. uncooked spaghetti

1 pkg. (1lb) hot dogs, halved lengthwise & sliced

1/2 C. chopped onion

1/2 C. chopped celery

2 tbsp. canola oil

1 can (15oz) tomato sauce

1 tbsp. prepared mustard

1 tsp. chili powder

1/2 tsp. Worcestershire sauce

1/4 tsp. salt

1/4 tsp. pepper

1 C. (4oz) Shredded Cheddar Cheese

Directions

1) Cook spaghetti according to pkg. directions. Meanwhile, in a large skillet, saute the hot dogs, onion & celery in oil until tender. Stir in tomato sauce, mustard, chili powder, Worcestershire sauce, salt & pepper. Cook, uncovered, for 5-8 minutes or until heated through, stirring occasionally.

2) Drain spaghetti & toss with hot dog mixture.

3) Serve immediately, garnishing with cheese, or transfer to freezer containers & freeze for up to 3 months.

Prep: 15 minutes

Cook: 25 minutes

Makes: 6 servings

To use Frozen spaghetti : Thaw in the fridge overnight. Place in a saucepan & heat through. Garnish servings with cheese.

Chicken Parmesan Bubble Up

Ingredients

16oz frozen popcorn chicken

1 jar (24oz) spaghetti sauce

2 C. mozzarella cheese, divided

1/4 C. Parmesan cheese

1 can (12oz) refrigerated Pillsbury Grands Jr flaky biscuits

Directions

1) Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch pan with cooking spray. Set aside.

2) Cut biscuits into quarters. Place in a medium bowl. Toss biscuits with spaghetti sauce, chicken and 1 cup of mozzarella cheese. Pour mixture into prepared 9 x13 inch pan. Top with remaining cheese.

3) Bake for 25-30 minutes or until biscuits are done.

Prep: 10 minutes

Cook: 30 minutes

Serves: 6-8

Sweet & Spicy Grilled Sticky Chicken

Ingredients

2-3 boneless, skinless chicken breasts

1/2 C. soy sauce

1/3 C. Brown Sugar

1/4 C. honey

2 tsp. garlic powder

2 tsp. ground ginger

2 tsp. onion powder

2 tbsp. hot sauce (any variety)

1/4 tsp. pepper

2 tsp. cornstarch

Directions

1) Cut chicken into 6-8 smaller pieces. Place chicken in an airtight container and set aside.

2) Combine remaining ingredients (except cornstarch!) in a 2 cup measuring cup and whisk until smooth. Microwave for 3 minutes. Sauce will boil and reduce slightly. Pour half into the container with the chicken. Let marinate for 2-4 hours.

3) Take 2 Tbsp of sauce from the measuring cup and combine with the cornstarch in a small bowl. Stir until smooth, then whisk back into the measuring cup with remaining  sauce. Microwave  an additional 2 minutes. Set aside until ready to grill.

4) Grill chicken over medium heat, coating  sauce on each side as you cook. Chicken will be done when the internal temp reaches 165 degrees. If you can reserve a small amount of sauce to brush on chicken right after it is taken off the grill for a nice glazed look.

Prep: 15 minutes

Cook: 15 minutes

Serves: 6

Deviled Chicken

Ingredients

6 Chicken Leg Quarters

1/4 C. butter, melted

1 tbsp. lemon juice

1 tbsp. prepared mustard

1 tsp. salt

1 tsp. paprika

1/4 tsp. pepper

Directions

1) Place chicken in a 15 in x 10in x 1in. baking pan. In a small bowl, combine the remaining ingredients. Pour over the chicken.

2) Bake, uncovered, @375 degrees for 50-60 minutes or until juices run clear, basting occasionally with pan juices.  (internal temp should read 180 degrees)

3) Serve immediately; or before baking cover tightly & freeze for up to 3 months.

To use from Frozen: Thaw in the fridge overnight, Remove from the fridge 30 minutes before reheating. Bake according to directions. Enjoy!

Prep: 10 minutes

Bake: 50 minutes

Makes: 6 servings

Mini Italian Meatloaves

Ingredients

1 1/2 lbs ground beef (90% is best but not necessary)

1/2 C. Italian style dry bread crumbs

1/2 C. pepperoni-flavored pizza sauce (from 14oz jar) (you can use regular sauce if need be)

1/4 tsp. salt

1/4 tsp. pepper

2 cloves garlic, finely chopped

1 egg

1/4 C. shredded Italian style six cheese blend or mozzarella cheese (1oz)

Additional pizza sauce, heated, if desired

Directions

1) Heat oven to 350 degrees. In large bowl, mix all ingredients except cheese and additional pizza sauce. Press beef mixture into 12 regular size muffin cups (cups will be very full). Place muffin pan on cookie sheet in oven to catch any spillover.

2) Bake about 30 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves in middle of muffin pan reads 160 degrees.

3) Sprinkle 1 tsp. cheese over each loaf. Bake 1 to 2 minutes longer or until cheese is melted. Immediately remove from cups. Serve with pizza sauce.

Prep: 10 minutes

Total: 45 minutes

Serves: 6