Corny Mac and Cheese

 Ingredients:

  • 2 cans of creamed corn
  • 2 cans whole kernel corn (undrained)
  • 2 cups Velvetta cheese, cut into cubes
  • 1 stick butter (1/2 cup), cut up
  • 2 c. uncooked pasta, small/m,edium size like elbow m, macaroni, or shells
Instructions:

  1. Spray the crock pot bottom and sides.
  2. Place all ingredients into the crock pot; mix well.
  3. Cook on high for 2 hours.
  4. Serve immediately.
This can be a side or main dish during Summer or Winter.

Comments

Post a Comment

Popular posts from this blog

Pineapple Coconut Delight

Pineapple Coconut Delight Cake Ingredients: • 2 c flour • 1 tsp baking soda • 2 eggs • 2 c sugar • 1 tsp vanilla • 1 20-oz can crushed pineapple with juice Topping Ingredients: • 1⁄2 c butter • 1 c sugar • 3⁄4 c evaporated milk • 1 tsp vanilla • 1 c chopped pecans • 1 c coconut Instructions: 1. Preheat oven to 350°. Grease and flour a 9”x13” pan. 2. Mix cake ingredients together in a large bowl. Pour into the pan and bake for 40-45 minutes. 3. While the cake is baking, make the topping. Melt butter in a small saucepan. Add sugar, evaporated milk, and vanilla, mixing constantly to a boil. Add pecans and coconut. 4. When the cake is ready, remove it from the oven and poke small holes on top while the cake is still hot. 5. Pour the warm topping over the cake and cool. Enjoy alone or with a scoop of ice cream.
Read more

Chile Relleno Casserole

Chile Relleno Casserole Ingredients: • 4 – 4 oz cans of Ortega California chiles • 1 lb cheddar cheese • 1 lb of jack cheese • 4 eggs, divided • 1 pt. half-and-half • 1 can of chili salsa Instructions: Preheat the oven to 350°F. 1. Remove the chili seeds and flatten to cover the bottom of a 13” x 9” glass baking dish.  2. Cover with cheddar cheese, then chiles, then jack cheese.  3. Add 3 tbsp flour to the egg yolks. Add half-and-half, salt, and pepper. Beat until mixed.  4. Beat the egg whites and mix them with the yolks. Pour over cheese mixture.  5. Bake at 350° for 45 minutes.  6. Then, pour a can of chili salsa over the top and bake for another 30 minutes. (Not necessary to add the whole can, depending on how hot you like it.)
Read more

Pumpkin Crunch Cake

  Pumpkin Crunch Cake Ingredients: 1 pkg yellow cake mix 1 16-oz can solid-pack pumpkin 1 12-oz can of evaporated milk 3 eggs 1 1⁄2 cups sugar 4 tsp pumpkin pie spice 1⁄2 tsp salt 1 cup chopped pecans (optional) 1 cup butter or margarine (2 sticks), melted Cool Whip Instructions: 1. Preheat oven to 350 degrees. Grease the bottom of a 9" x 13" pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. 3. Pour into the pan. 4. Sprinkle with dry cake mix. Top with pecans. 5. Drizzle with melted butter. 6. Bake at 350°F for 50-55 minutes, or until golden brown. 7. Cool and serve with Cool Whip. Refrigerate leftovers.
Read more