1 1/2 cups milk
One 12 oz can evaporated milk
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1/2 tsp salt
3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (cook pasta for about five minutes until tender but not completely cooked)
Freshly ground black pepper to taste
1/2 cup grated Parmesan cheese
Chopped green onion
Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

Add the shredded cheese (not the Parmesan), green onions and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Enjoy!
Slow Cooker Italian Mac-n-Cheese
​Another Amazing experiment in the kitchen (pickle garlic chicken with melted Queso cheese) this was yummy. Top off with Bacon Ranch and lettuce

What you need:
1 can of pickle juice
boneless skinless chicken breast (thawed)
Queso cheese
lettuce
bacon ranch
butter to spread
2 table spoons of vegetable oil

Directions:
heat oven to 475
pour pickle juice in a bag and add the chicken refrigerate for 1 - 2hours
spread butter and oil on pan
remove chicken from fridge put in pan
pour pickle juice in pan with chicken
bake for 40 minutes
add Queso cheese and broil for 3 - 5 minutes

Enjoy!
Garlic Pickled Chicken with melted Queso cheese
Ingredients
4 boneless & skinless chicken breasts
4 tbsps brown sugar
4 garlic cloves, minced
3 tsps olive oil
Directions
Set the oven to 475 degrees.
Grease pan.
Fry garlic with oil until it becomes soft.
Put the garlic in brown sugar.
Put the chicken in a dish for baking.
Put the garlic on the chicken.
Combine salt and/or pepper as you like.
Bake without cover for approx 45 mins.

Easter Angel Eggs

8 large eggs
1 T light mayonnaise
1 t salt
1 scallion finely chopped
Sweet paprika
Pink food coloring
Boil the eggs in a large pot of boiling water for 10 minutes. Use a spoon to transfer the eggs to a large bowl and place under cold running water to cool.
Once cool enough to handle, peel the eggs. Slice the peeled eggs in half and place the yolks in a medium bowl.
Use a fork to mash and break up the yolks, then stir in the mayonnaise and salt, add food coloring (optional) stir until smooth. Add the scallion and stir to combine.
Using a spoon or piping bag, fill each egg white half with the egg yolk mixture and sprinkle with paprika for serving.
Garlic Brown Sugar Glazed Chicken
​Ingredients
12 wonton wrappers
4 ounces Philadelphia® Cream Cheese, softened
1/4 cup mayonnaise
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/4 cup thinly sliced green onions

Directions
Press wonton wrappers into greased miniature muffin cups.
Bake at 350° for 6-7 minutes or until lightly browned.
Meanwhile, in a small bowl, mix cream cheese with crab and onions; spoon into wonton cups.
Bake for 10-12 minutes or until heated through.
Serve warm. Yield: 1 dozen.

Low Mein
Ingredients
3 skinless, boneless chicken breast halves, cut into strips
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder, or to taste
1/2 pound spaghetti
3 tablespoons vegetable oil
1 small onion, chopped
3 stalks celery, chopped
2 carrots, thinly sliced
1 cup broccoli florets

Directions
Combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. Coat chicken with marinade, squeeze out excess air, and seal bag. Refrigerate for 1 to 1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. Stir in onion, celery, carrots, and broccoli. Add 1 tablespoon vegetable oil, if needed. Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
Stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.
Crab Rangoon
Garlic Butter Fried Rice
2 boneless, skinless chicken breasts cooked (I also used cooked shrimp)
2.5 cups steamed rice
2 large eggs
1.5 cups of chopped onion
1 cup mixed vegetables
2 talks green onions, chopped
2 tbsp butter
2 tsp olive oil
4 tsp soy sauce
1 clove minced garlic
Salt & pepper to taste

Cook rice according to the instructions on the package. Melt butter and garlic in a large skillet over medium heat. Add onions, mixed vegetables and scallions. Sauté until vegetables become soft. Set aside.
Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs. Combine rice, vegetables and eggs.

Add soy sauce.
Salt and pepper to taste.
Stir.
Enjoy!
​Ingredients
1/2 tsp. garlic powder (1-2 cloves)
1 tsp. onion powder
2 tsp. Worcestershire sauce
1 tbsp. brown sugar
2 tbsp. vinegar
1 c. soy sauce
1/2 c. water

Directions
Combine all ingredients in a bag and add steaks. Marinate steaks 4. After removing steaks, heat marinade and add cornstarch to thicken.

Sweet Steak
​Copy-Cat - I found these on : http://www.ohbiteit.com/2013/04/cheesy-bacon-bombs.html and just had to try these. The Bacon Bites taste AMAZING with Syrup and the Mozzarella Bites taste good with Pizza Sauce.

Ingredients
1 can (8ct.) Pillsbury Grands Biscuits
Cubed Mozzarella Cheese (1-1″ cube per Bite)
2 lbs. of Bacon (1 slice per Bite)
Tooth picks
Oil for frying (I used vegitable)

Directions
Cube the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight.

Wrap each rolled Bite in a slice of Bacon, and secure it with a toothpick… (I did 1/2 batch bacon bites and 1/2 mozzarella bites)
In a med/large pot, heat up approx. 1"- 2″ of Oil (to 350 degrees) and fry them up in small batches.
​
Drain them on some Paper Towel, but serve them up good and warm.
Enjoy!

Bacon and Mozzarella Bites
Coming soon...
Three Cheese Pasta & Peas
Ingredients
1 pkg Penne Pasta
3 table spoons of butter
1 clove of minced garlic
1 pint of heavy cream or 1 12oz can evaporated milk
1 cup of fresh Parmesan cheese
1 cup of cheddar cheese
1 cup of italian blend cheese
2 tbsp cream cheese (i like the kind with chives)
1/4 tsp salt
1/2 tsp white pepper

Directions
Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste
Enjoy!

Ingredients
2 (4 ounce size) boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 cup shredded Chihuahua white cheese
***Marinade***
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1/4 teaspoon black pepper
1/4 teaspoon salt
***Pepper & Onion Medley***
1 orange bell pepper, julienne
1 red bell pepper, julienne
1 yellow onion, julienne

Directions
Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color. Heat cast iron skillet on burner over medium heat until very hot.
Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley. Serve directly from skillet for authenticity.
Enjoy!

Sizzling Chicken and Shrimp
amour
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