My friends are freezer cooking and I was inspired. I didn't have the time to do it big and cook for two weeks (oh the time I would save during the week). And I had a trusty new crock to try. Although I didn't need a new one, I've been slow cooking more often and since I'm gone for nearly 12 hours a day, things were getting more done than I needed. There's definitely a different between tender and disintegrating. Solution? Crockpot with a timer! Oooohhhh!
Today's meal, Country Style Ribs (I love everything I've made from this site), Green Beans and Mac n Cheese with BACON!!!!!
The ribs were delicious! And super tender. And we had Apple Crisp for dessert (I told you I really like this site).
|Ribs getting "happy"|
|My "little" plate|
Unfortunately, there is no pretty "before" shot of the mac n cheese. Mostly because someone (I'm not sure but I think the main suspect looks a lot like me) took a giant chunk out of it for "testing" purposes.
What you need:
(serves 6 "sides")
8 oz medium shells
4 oz Velveeta, cubed
2 cups shredded cheese (I used a Mexican blend and sharp Cheddar)
1/4c butter, melted
1 cup milk
4 strips of bacon cooked, crispy and crumbled
Seasoned Salt (to taste)
Pepper (to taste)
How to make it:
Preheat oven to 350
Spray 1-1/4 quart casserole dish with cooking spray
Prepare shells according to package directions, drain
In a large pot combine all ingredients combining well, transfer contents to casserole dish and bake for 45 minutes, top should be golden brown
I tweak this recipe all of the time, play with different cheeses, or with different meats (such as chicken, ham or skip it altogether). You could use way more bacon (way). It's a family favorite, even the baby loves it.