Monday, September 29, 2008
All Day Macaroni & Cheese (Crockpot)
8 ounces elbow macaroni, cooked and drained
1 (12 oz) can evaporated milk
1-1/2 cups milk
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
Place the cooked macaroni in a slow cooker that has been coated with
nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3
cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup
cheese, then cover and cook on the Low setting for 5 to 6 hours, or
until the mixture is firm and golden around the edges. Do not remove
the cover or stir until the macaroni has finished cooking.
Yield: 4 servings
Apple Pecan Bread Pudding
1 cup Pecans -- coarsely chop
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples, green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg
Preheat oven to 350ºF. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.
Lightly mix pecans with bread and apples. Pour egg mixture over bread.
Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.