Crock Pottery!!!

So I just bought a crock pot. This was my first bit of crock pottery. It. Was. Glorious!!!

Crock Pot Roast

 

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. 

 

Tools Used

Crock Pot...seriously, that's it. 

 

Serves 12

426 Calories 

Bacon Brownies

Easiest recipe on earth

Bacon Brownies (not from scratch)

Brownie Mix

Bacon

Fry up bacon to just shy of crispy (I use the George Foreman because it makes things healthy!). Set aside on paper towels to let excess grease drip out. Make brownie batter like it says on box of mix. Pour half the batter into baking dish. Add bacon as a layer. Add rest of batter.

Bake.

Eat.

I'm not even going to attempt a calorie count, it'll just make me sad.

Mac and Cheese

This recipe my Frankenstein's monster of several mac and cheese recipes, bear with me. It's frakking divine!

Mac and Cheese

1/4 cup all purpose flour

4 oz prosciutto

1/2 lb asparagus

 3/4 teaspoon cayenne pepper (I used FAR more, a whole tablespoon, it was VERY spicy)

6 tablespoons (3/4 stick) butter

4 cups whole milk

8 cups of assorted cheeses that you enjoy (I used sharp cheddar, colby jack, and italian blend)

bread crumbs

1lb elbow macaroni

Preheat oven to 375°F. Cook macaroni according to instructions on the box. Set aside. Chop prosciutto into small strips and asparagus into thirds (after removing the bottom portion of asparagus at its natural breaking point...it'll break there when bent, throw that part away...the bottom). Cook prosciutto over medium heat until fat is rendered away and the prosciutto is slightly crispy and majorly delicious (just pick a piece up and taste, you'll know). Set aside. Butter 13 x 9 x 2-inch glass baking dish. Whisk flour and cayenne in small bowl. Melt butter in heavy large pot over medium-high heat. Add flour mixture; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 6 cups assorted cheeses into sauce. Season generously with salt and pepper. Stir in pasta, prosciutto, and asparagus; remove from heat. Layer half of pasta mixture, then half of remaining cheese in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes.

Calories over 850 per serving. Serves 8 easily.

Shepherd's Pie

•  4 large russet potatoes (2 1/2 pounds)
• 2 pounds (85% lean) ground sirloin
• 3 tablespoons extra-virgin olive oil
• 2 large onions (1 pound total), chopped
• 1 large garlic clove, smashed, peeled and finely chopped
• 1 (15 ounce) can tomato puree
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups frozen petit peas (half of a 1-pound bag), thawed
• 3/4 cup half-and-half
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup (packed) shredded reduced-fat extra-sharp cheddar cheese (4 ounces)

1. Peel the potatoes, cut in half lengthwise, and then thinly slice; place in a large saucepan with cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat, and simmer until the potatoes are tender, about 10 minutes.

2. Right after you put the potatoes on to cook, begin the filling: Cook the ground beef in a 12-inch skillet over medium-high heat, breaking up the meat with a wooden spoon and turning frequently until the meat is nicely browned, about 7 minutes. Transfer the beef to a plate. Preheat the oven to 500°F.

3. Add 2 tablespoons oil to the same skillet. Add the onions and garlic and cook over medium heat, stirring often, until golden and tender, about 6 minutes. Return the browned meat to the pan and stir in the tomato puree and cayenne. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened, about 10 minutes. Stir in the peas and cover to keep warm.

4. Drain the cooked potatoes well and return them to the pot. Mash well with a potato masher, and then stir in the half-and-half, salt, and pepper to taste. Spoon the warm meat mixture into a 2 1/2-to 3-quart baking dish and sprinkle the Cheddar on top. Spoon the potatoes on top of the cheese, spreading them over the meat, leaving a scant inch border around the edge.

5. Drizzle the remaining tablespoon of olive oil over the top and then bake until the potatoes are golden, about 10 minutes. Let cool for 5 minutes before serving.