Crockpot Mac and Cheese

INGREDIENTS

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated sharp cheddar cheese
• 1/2 cup sour cream
• 1 (10.5 oz) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup milk (I used 1%)
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Boil the macaroni in water for six minutes and drain.
2. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
3. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
4. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

This recipe is from Six Sisters... and all 6 are amazing!!!

Soft Homemade Pretzels

I have Instagram (who doesn't, right?)and so this baking blog of mine has kind of gone by the wayside...until now. I was asked to post a recent recipe I made that involved pretzels, jalapenos and cheese, (Ah-mazing) so here is where we find ourselves. Back on the good'ol blog. and why not? I loved this blog. Gave me an outlet through several years or many ups and downs, grad schools, medical schools, kids and life. So on we go!

 Soft Handmade Pretzels Ingredients: 4.5 cups of flour 2 active dry yeast packages (4.5 tsp) 5 Tbsp unsalted Butter (melted, but not hot) 1 cup water (lukewarm) 1 cup milk (lukewarm) 1.5 Tbsp sugar 1.25 tsp salt

 Pretzel Bath Ingredients: 6 cups water (boiling hot) 2 Tbsp baking soda

 Toppings (OPTIONAL) Jalapenos (i am a wimp and used mild ones) Cheddar cheese Pepperoni


How to: Add Luke warm water, yeast and sugar to the mixing bowl of a Kitchen aide or Bosch. mix together and let sit undisturbed for 10-15 minutes (every mothers dream, am I right??!?) Yeast will be bubbly and amazing. Add four cups of flour, lukewarm milk, salt and melted (though at room temp) butter and mix with paddle attachment until combined. Switch out to dough hook and knead dough for 5 minutes, adding 1 Tbsp of flour until dough gently pulls away from the sides (dough will still be really moist). Remove dough and put into a clean buttered or oiled bowl. Let rise until more than doubled. (1-2 hours) Once doubled punch down and the dough. Transfer to a lightly floured work surface and cut into 16 equal portions. While working on the dough start a deep-wide pan heating with water (6 cups) once boiling add Baking soda (2Tbsp) and stir until combined. Preheat oven at this point to 450 degrees. Take one portion of dough and roll with hands until long and thin (like a snake) grab both ends and make "U" than cross middle and attach both ends to pretzel.

 
 Does that make sense? IDK how else to explain it, maybe watch a YOUTUBE video?? Add completed pretzel to boiling water mixture, let soak for 10 seconds. Remove and add to baking sheet lined with parchment paper. I fit 6 pretzels per baking sheet. DO this to all the pretzels. Before the oven add whatever toppings that are desired. Bake until golden brown. 10-14 minutes. Adapted from Chef De Home

Strawberry cake pops

Prime Rib- Short style

We love Prime Rib in our house (I know right, how pathetic) I love it smeared with creamy horseradish dressing and mashed potatoes, with rolls, and ewey goodness. (I am on a diet right now so typing this may just kill me) Anyways... back to the prime rib. Brandon Short, the BF and best man at our wedding is KNOWN for his prime rib, so I called him to get the secret. I hope he is ok with me sharing:)



any size prime rib

Rub with lots, and I mean LOTS of garlic, rosemary, butter, salt and pepper. Place into deep roasting pan.

cover, and I mean COVER with rock salt (yes, the same stuff you use to make ice cream) now, it says all over those packages, that it's not for cooking purposes, yada, yada, but we are just fine. so do what you will.

Once COMPLETELY covered (yes, I said it again, so you know I am serious) place into a 500 degree oven for 5-7 minutes per pound. When it comes out you pretty much have to dig it out of the salt, but let me tell you it. is. worth. it.

Recipe from Brandon Short

Christmas Eve party

Chocolate Gnosh cake

Pumpkin Pie with Pecan Streusel

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit
1 pie crust, partially baked (click here for my recipe and tutorial)
Filling:
1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping:
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

adapted from Bon Appetit