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The most unbelievably creamy tortellini you will make. Doesn’t get easier or tastier than that!

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New: Simple Slow Cooked Beetroot - so easy. I grew up eating boiled beetroot from our local greengrocers and remember it was one of my dad's favourite things to have with a salad. The greengrocer has long gone now and I haven't had a decent bit of beetroot in years as the vacuum packed stuff just doesn't cut the mustard. So fool me for never having prepared my own! I decided to take the easy route and pop it in the slow cooker adapting the method from the stove method. The result was fabulous, perfectly cooked and ultra tasty beetroot:-)
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Always looking for new members!

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Cheesy Bacon Ranch Potatoes - crock pot - Side Dish
6 slices bacon
3 pounds red potatoes, chopped
1 1/2 cups shredded cheddar cheese, divided
1 package Ranch Seasoning and Salad Dressing Mix
2 tablespoons chopped chives
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
3. Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray.
4. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
5. Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours.
6. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 2-4 minutes.
7. Serve immediately, garnished with chives.
Modified Recipe - Original found online

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New post: Easy Cheesy Pulled Chicken Wraps - your way! For summer days when you simply don't have time to cook, slow cooked pulled chicken thighs, Cathedral City​Mature Cheddar, salad and sauces come together in these hearty nutritious wraps! #sp #CheeseRules #LoveCheese
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Vegetable Beef Soup - Slow Cooker - Soup/Stew/Chili /Gumbo
1 lb beef stew meat, cut into bite-sized pieces if needed
1/2 lb small red potatoes, each cut into (6 to 8) pieces
1 medium onion, chopped
4 cloves of garlic, finely chopped (can substitute with 2 teaspoons dried minced garlic)
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
3 1/2 cups beef flavored broth (whatever brand you prefer)
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, rinsed
2 cups frozen mixed vegetables, thawed (whatever brand of style you prefer)
1. In a 3 - 4 quart slow cooker,add/mix:1 lb beef stew meat, red potatoes, onion, garlic, salt, pepper, bay leaves, beef flavored broth, iced tomatoes, and great northern beans
2. Set slow cooker on low, cook for 7 to 8 hours
3. Add mixed vegetables to cooker, increase heat setting to high, cover -- cook for 20 to 30 minutes longer or until vegetables are crisp-tender.
4. Remove bay leaves before serving
Nutritional Facts (per serving)
Calories 330, Total Fat 10g, Sodium 950mg
Modified Recipe - Original recipe found in: Pillsbury Casseroles & Slow Cookers, 2009

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Slow-Cooker Mexi Mac and Cheese - Slow Cooker - Main Dish
2 boxes (8 oz each) elbow macaroni
1 lb ground beef round
2 packages (1.25 oz each) taco seasoning mix
1 cup water
2 jars (15 oz each) mild cheese 'n salsa
2 cans (12 oz each) evaporated milk
2 cans (4.5 oz each) chopped green chiles, drained
2 cups shredded pepper Jack cheese (8 oz)
2 jalapeño chiles, thinly sliced
1. Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray.
2. Cook and drain macaroni as directed on package, using minimum cook time.
3. Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
4. To skillet Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
5. In large bowl, mix cheese sauce, milk and green chiles.
6. To bowl add and Stir in macaroni and beef mixture.
7. Spoon into slow cooker.
8. Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted.
Garnish with jalapeños.
Nutrition Information–
Serving Size: 1 Serving Calories 560 Total Fat 26g Saturated Fat 12g Sodium 1530mg Total Carbohydrate 55g Dietary Fiber 2g Protein29g
Modified recipe - Original can be found on:
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