Monthly Archives: October 2015

Mac & Cheese in Crockpot

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Yield: 6-8 servings

Mac & Cheese in Crockpot

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 Cups Shredded Cheddar Cheese
  • 2 1/2 Cups Milk
  • 12 oz. Evaporated Milk
  • 8 ounces Cream Cheese
  • 16 ounces elbow Macaroni

Instructions

  2. Put All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!
  3. Leave on Low for an hour. After 1 hour, stir the sauce in crock pot.
  4. Make Macaroni & then Drain after sauce has been “crock potting” for about 45 minutes.
  5. Add Cooked Macaroni to sauce after drained.
  6. Cook on LOW another 45 minutes
© Laurie

 

Pancakes, Low Carb

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Yield: 8

Pancakes, Low Carb

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 3 eggs
  • 1/2 cup ricotta cheese
  • 2 tbsp. cream cheese, softened
  • 3 tbsp. coconut flour 1 tbsp. protein powder
  • 1 tsp baking powder
  • pinch baking soda
  • butter

Instructions

  2. Mix dry ingredients; cream together ricotta and cream cheeses; mix together. Whisk eggs until frothy. Mix in remaining ingredients until smooth. Melt butter on hot griddle. Pour 1/4 of batter on griddle for pancakes. Makes about 8 four inch pancakes.
© Laurie

 

Muffin Fritatas

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Yield: 6

Muffin Fritatas

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 6 eggs
  • 1/2 cup milk
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup shredded Cheddar cheese (4 oz.)
  • 3/4 cup chopped zucchini
  • 1/4 cup chopped red bell pepper
  • 2 Tbsp. chopped red onion

Instructions

  2. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.
  3. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.
  4. Make these ahead and reheat in the microwave for a quick breakfast.
© Laurie

 

Dumplings

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Yield: 6

Dumplings

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3⁄4 cup milk
  • 4 tablespoons oil

Instructions

  2. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
  3. Drop by tablespoonfuls into simmering soup.
  4. Cover and simmer for 15 to 20 minutes.
  5. Serve immediately.
  6. Yield: 4 to 6 servings.
© Laurie

 

Banana Cream Pie

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Yield: 8

Banana Cream Pie

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • http://www.kaaatieharvey.com/the-best-homemade-banana-cream-pie/
  • CRUST:
  • ¾ cup graham cracker crumbs
  • ¾ cup pretzel crumbs
  • ¼ cup sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 3-4 bananas, sliced
  • ¾ cup sugar
  • ¼ cup cornstarch
  • ¼ t salt
  • 3 cups milk
  • 3 egg yolks, slightly beaten
  • 2 t vanilla
  • 2 T butter

Instructions

  2. Preheat oven to 375°. In a food processor, turn your graham crackers and pretzels into crumbs. Add sugar and melted butter, mix until combined. Press into an ungreased pie pan and bake for 8-10 minutes and allow to cool.
  3. In a medium saucepan, combine sugar, cornstarch, salt. Add milk and stir until dry ingredients are dissolved. Cook over medium heat, stirring constantly, until your pudding thickens and begins to boil. **This takes 15-20 minutes and you really need to babysit this mixture to keep it from burning on the bottom**
  4. Once your pudding has started to boil, add a small spoonful of it to the beaten egg yolks, blend quickly. Add the yolks to your pudding, stirring constantly and remove from heat.
  5. Add vanilla and butter, mix well.
  6. Arrange your first layer of sliced bananas on the cooled crust.
  7. Top with half of the pudding mixture.
  8. Arrange a second layer of sliced bananas on the pudding.
  9. Cover with the remaining pudding. Refrigerate for at least 3 hours.
  10. Top with whipped cream and more bananas!
© Laurie