KMRL Blog

MacandCheese, Crock Pot Chicken, No Bake Cookies

No Bake Cocoa Cookie Recipe

Ingredients:

2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups quick cooking oats

Directions:

1. In a saucepan over medium heat, combine the cocoa, sugar, milk and butter. Bring to a boil, stirring occasionally. Boil for 1 minute.

2. Remove from heat and stir in the salt, vanilla, oats and peanut butter.

3. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour.

CROCK POT CHICKEN CASSEROLE


Ingredients:

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice


Directions:

1. Mix in crock pot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.

2. Cook on low for 4 hours.

CROCK POT CHICKEN AND CORNMEAL DUMPLINGS


Ingredients:

1 (9 oz.) pkg. frozen cut green beans
2 cups cubed, cooked chicken
2 cups diced potatoes
1 (13 3/4 oz.) can chicken broth
1 (12 oz.) can vegetable juice cocktail (1 1/2 cup)
1 teaspoon chili powder
6 drops bottled hot pepper sauce
1/3 cup yellow cornmeal
2 Tablespoons snipped parsley
1/2 cup sliced celery
1/2 cup chopped onion
1/2 teaspoon salt
1 1/4 cups packaged biscuit mix
1 cup sharp shredded American cheese
2/3 cup milk


Directions:

1. Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot.

2. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover.

3. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed.

4. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened.

5. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.

Macaroni and Cheese

Ingredients:

4 cups whole milk
5 Tablespoons butter
4 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 cups grated mild cheddar cheese
3 cups grated sharp cheddar cheese
1 pound elbow macaroni

Directions:

1. Preheat oven to 375 degrees F.

2. In a medium saucepan set over medium heat, heat the milk (do not boil).

3. Add the butter. When butter is melted into the milk, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.

4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.

5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.

6. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.

8. Bake until browned on top, about 20 to 25 minutes.


Garlic Broccoli

Ingredients:

1 bunch fresh broccoli , cut into small pieces (about 5 cups)
2 Tablespoons butter
1 garlic clove, minced
Freshly ground black pepper
1/4 teaspoon sea salt (kosher salt can be substituted)

Directions:

1. Cook the broccoli in boiling water until crisp but tender, 3 to 5 minutes. Drain.

2. Add the garlic and butter to the saucepan and cook until the garlic is softened, 1 to 2 minutes.

3. Add the salt and fresh pepper, toss well.

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