Gary Says: We tried this recently and it was terrific!
Crockpot Mac N' Cheese
4 hours 20 mins 16 oz. large elbow macaroni 12 oz. evaporated milk 1 lb. sharp cheddar cheese, shredded 8 oz. Monterey Jack cheese, shredded 1 lb. Velveeta cheese, cubed 3 eggs 1 stick butter 3 tsp salt 1 tsp black pepper Boil macaroni in water until al dente. Reserve ¼ c. cheddar cheese. Beat the 3 eggs. In a large bowl, mix evaporated milk, remaining cheddar cheese, Monterey Jack cheese, Velveeta, eggs, salt & pepper. Add the cooked macaroni & mix until well blended. Pour mixture into appropriate sized Crockpot or other slow cooker. Top the mixture with your reserved cheddar cheese. Cook at Low setting for 3-4 hours.
Photo Courtesy of
Gail on Flickr
Posted in Dinner, Sides |
Tagged black pepper, Crockpot, Crockpot Mac N' Cheese, eggs, elbow macaroni, evaporated milk, Gary Floyd, monterey jack cheese, salt, sharp cheddar cheese, slow cooker, Velveeta |
Marilyn Says: This is a great side dish – goes well with ham.
Cheesy Rice Casserole
1 hour 35 mins
1 hour 35 mins 1 c. raw long grain rice ¾ lb. Monterey Jack cheese, shredded ¾ lb. cheddar cheese, shredded 16 oz. sour cream 7 oz. green chilies, chopped ½ tsp salt Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F. In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Submitted by Monica Fawver
4 tbsp oil
8 10″ flour tortillas
2 tbsp garlic
4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed
1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup
1 box Spanish rice, prepared
16 oz. black beans
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot.
Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla.
Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos.
Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
Posted in Dinner, Poultry |
Tagged black beans, Campbell's Cheddar Cheese Soup, cheddar cheese, chicken, cooking oil, flour tortillas, garlic, monterey jack cheese, salsa, Spanish rice |
Submitted by AnyasMom
1¾ c. water
14 oz. chicken broth
½ lb. cut up boneless chicken
2 tsp chili powder
1-2 c. salsa
11 oz. corn
3 c. tortilla chips, broken
½ c. Monterey Jack cheese
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.
Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes.
Stir in salsa & cook another 10-15 minutes. Stir regularly.
Top with tortilla chips & cheese.
Posted in Dinner, Lunch, Poultry, Soups |
Tagged AnyasMom, chicken, chicken broth, Chicken Salsa Soup, chili powder, corn, monterey jack cheese, salsa, tortilla chips, water |
Submitted by AmyMichelle
3 garden peppers (use 1 green, yellow, & red)
1 tomato, cored, seeded, & diced
¼ c. diced red onion
1 tsp dried cilantro
¼ tsp coarse kosher salt
8 oz. shredded Monterey Jack cheese
Preheat grill to a medium temperature.
Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
Mix remaining 5 ingredients in a small bowl.
Spoon mixture into pepper cups.
Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
Use a large spatula to remove the peppers… WARNING they will be HOT.
Top with sour cream, if desired.