Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, May 19, 2012


This is from Singer (and cook) Trisha Yearwood's Second Cookbook -- home cooking with tricia yearwood

8 ounces elbow macaroni, cooked
1 12-ounce can evaporated milk
1 1/2 cups whole milk
2 large eggs, beaten
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

In a large 4-quart crockpot sprayed with cooking spray, mix the macaroni, milks, eggs, butter, salt, pepper, and all but 1/2 cup of the grated cheese.  Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika.  Cook on low heat for 3 hours and 15 minute Turn off the crockpot, stir the mixture, and serve hot.

If you don't have a crockpot, grease a 9 x 13 x 2-inch pan with butter, add the mixture, and bake at 350 degrees for 50 minutes.

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