Slowcooker Mac & Cheese Recipe

Picture coming soon!

Slowcooker Mac & Cheese Recipe

Recipe closely based off of Paula Deen's recipe

1 cup fat-free milk (she used full fat)
¾ tsp dry mustard (she used less)
1 tsp salt (she used less)
4 tbsp light butter with canola oil (she used full fat)
1/2 cup fat-free sour cream (she used full fat)
1 (10 3/4-ounce) can campbell’s Cheddar cheese soup
3 eggs, beaten
2 cups grated sharp Cheddar cheese (next time i'll try light)
1 16-oz. box elbow macaroni (she used less)
1/2 teaspoon pepper

Boil macaroni in a 2 quart saucepan in plenty of water until tender, about 8 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until cheese melts. In a slow cooker sprayed with nonstick cooking spray, combine cheese/butter mixture and add sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Nutritional Information: whole recipe: 3,293 calories, 395 carbs, 228 fat grams and 137 protein grams. Makes 20 "side" servings: 165 calories, 20 carbs, 12 fat grams and 7 protein grams; Makes 10 "large" servings: 329 calories, 40 carbs, 23 fat grams and 14 protein grams.

Review: Amazing. It really is. It looks like old school mac & cheese and tastes absolutely sinful. It makes a big batch - would be perfect for a get together, a Thanksgiving sidedish, etc. The fat is way too high, but I didn't want to risk changing the recipe any more for the first time I made it! I think you could probably do light though which would really impact the fat. I need to make this again to take a picture, so I'll try it with light cheese!

Snickers Pie

Snickers Pie
Recipe makes two pies
Recipe from Recipegirl

8 ounces cream cheese, softened (divided in half)
1½ cups powdered sugar (divided in half)
½ cup chunky or creamy peanut butter (divided in half)
3 regular-sized Snickers candy bars, chopped (divided in half)
16 ounces Cool Whip, thawed (divided in half)
Two prepared chocolate pie crusts
Lite Chocolate syrup for garnish
Caramel Syrup for garnish
Chopped nuts for garnish

In a large mixing bowl, beat 4 oz. cream cheese, ¾ cup sugar and ¼ peanut butter until creamy. Stir in one chopped candy bar. Add to pie crust, smoothing across top. Add whipped cream on top, smoothing for 2-3 minutes on top with a rubber spatula. Now, repeat with leftover cream cheese, sugar and peanut butter adding to other pie crust. Now you have two pies, with no toppings. Add syrups making a grid pattern, then top with nuts. Divide the third and final snickers bar in half, and top each pie with the pieces. Keep in refrigerator until ready to serve.

Nutritional Information: Not calculating! This is a sinful dish to enjoy without knowing. :)

Review: They were SO good – it went over well with Austin’s family and mine- love that the recipe makes two pies! Next time, I’m going to try reduced fat cream cheese and cool whip – I don’t think you would have been able to tell!