Slow Cooker Crockpot Macaroni and Cheese (with Tillamook cheese!)

This slow cooker macaroni and cheese recipe is so easy!  It’s not fancy but it is flavorful. And I love that you know exactly what’s in it – as opposed to the boxed stuff. And I used my absolute favorite cheese, Tillamook!

This recipe is from Not Your Mother’s Slow Cooker Cookbook (Amazon) – a cookbook I bought in preparation for this Crock-tober series and I have really enjoyed the book!


1 1/2  cups skim or low-fat milk

One 15-ounce can evaporated skim milk

1 large egg, beaten

1/4 teaspoon salt

Large pinch of black pepper

1 1/2 cups shredded medium or sharp cheddar cheese (I used my favorite, Tillamook cheese!)

8 ounces uncooked elbow macaroni (about 2 cups) – this is HALF the box

2 tablespoons shredded parmesan cheese 


1.) Coat your slow cooker with nonstick cooking spray. In a separate bowl combine low-fat and evaporated milks, egg, salt and papper in the cooker and whisk until smooth. Add the cheese and uncooked macaroni – stir it in softly.

2.) Pour mixture into slow cooker and cook on low for 3.5 to 4 hours. Mine was done in only about 2.5 hours! Watch it, you don’t want it to overcook. If you overcook it the sides will burn and dry out.

3.) Sprinkle with parmesan cheese. Enjoy!

Not Your Mother’s Slow Cooker Cookbook – $11.41

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

See Amazon’s best selling slow cookers and Crockpots here

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Pumpkin Pie Spice French Toast recipe


Pumpkin Spice French Toast

I’ve seen a lot of pumpkin flavored french toast recipes. Most call for pumpkin puree. But this recipe. . . it trumps them all because you get the pumpkin flavor without the extra hassle of canned puree.


This Pumpkin Spice French Toast recipe uses International Delight Pumpkin Pie Spice Creamer in place of the milk or cream. The creamer gives it the perfect pumpkin pie flavor (not over-the-top) and it could not get easier to make. And I love the way the creamer creates a caramelized effect on the bread – it really is perfect for this.

And for those of you who are lactose-intolerant using International Delight creamers for recipes in replace of the milk is a great option!


Bread, thick cut

1 Cup International Delight Pumpkin Pie Spice Creamer (also available in sugar free)

3 large eggs

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon



1.) In a large bowl whisk together your eggs, creamer, nutmeg and ground cinnamon

2.) Pre-heat a griddle or skillet and add non-stick spray or butter.


3.) Pour batter into a low edged bowl, big enough for a slice of bread. Soak bread in egg mixture. Flip to soak from the other side.

4.) Place slice of bread into pre-heated skillet and cook on both sides until golden brown.

5.) Serve hot with maple syrup, fresh fruit, powdered sugar or whatever you prefer. I think it tastes good enough to eat plain!





Other International Delight recipes we’ve featured:

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Crockpot Slow Cooker Pot Roast (Mississippi roast recipe)


Crockpot Pot Roast

This isn’t the first crockpot pot roast recipe that I’ve made, but it is now my favorite. The way this browned up and seasoned was amazing for being in a slow cooker. It was incredibly easy and my entire family loved it.

This recipe was sent in my Karri as part of our Crock-tober series. She said she found the crockpot pot roast recipe on Pinterest so I did some digging and discovered this is also called Mississippi pot roast and apparently it’s a very popular crockpot pot roast recipe! I could not find an original source but did find that it is on many, many blogs. It’s now on my list of favorite beef pot roast recipes!



Beef roast 3-4 pounds
I used a bottom round roast that was 2.5 pounds

Butter, a whole stick

Package of Ranch dressing powder

Package of Au Jus mix 

5-7 pepperoncinis



1.) Put pot roast in bottom of crockpot

2.) Sprinkle with ranch dressing powder and Au Jus mix.

3.) Put the butter on top of the roast. I quartered mine. But I don’t think it matters. Add pepperonicinis.

4.) Cook on low in slow cooker for 5-7 hours

5.) Serve with mashed potatoes, on a sandwich, or just plain (like we did!)



I didn’t touch the pot roast the entire time it was cooking. I didn’t flip it or move it and I left the lid on the slow cooker the whole time. The top caramelized similar to how I’ve seen on prime ribs and it smelled like my mom’s prime rib. Nom nom.  You can probably serve with the juice to keep it moist or I bet you whip up a pretty good gravy with it!

I couldn’t find the original source of this recipe, but is one of many, many places I found it online.

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Hot and Sour Soup Recipe

Hot-Sour-Soup-RecipePin it here

Hot & Sour Soup Recipe

I’ve been on a soup kick lately and this Hot & Sour Soup recipe is one of my favorites. I like it because – it’s inexpensive, it’s easy-to-make, the flavors are intense and it keeps well for leftovers. Its also easily changed – you can add chicken, leave out mushrooms, add scallions or water chestnuts, omit eggs – there are many options depending on what you prefer.

This is a great soup when you’re fighting a head cold. The slight spicy and vinegar seem to do wonders for congestion!

Makes about 8 Cups of soup

Chicken broth – 8 Cups

Rice Vinegar – 1/4 Cup

Soy Sauce – 2 Tablespoons

Sriracha – 1 Tablespoon
Add more if you like it extra hot. But be careful, it’s supposed to be Hot AND Sour. 🙂 

Mushrooms, I prefer Crimini – 3-4 Cups
I love mushrooms and they always cook down. But if you’re not a huge fan you can omit or reduce the amount of mushrooms

Tofu, firm – 9 ounces, diced

Cornstarch – 1 Tablespoon, mixed with Tablespoon of water

2 fresh eggs, whisked until scrambled

Optional: water chestnuts, chives, chicken, bamboo shoots, peas or other vegetables, salt and pepper to taste


1.) In a large pot, add chicken broth, rice vinegar, soy sauce, sriracha and simmer on medium

2.) In a small, separate container mix cornstarch with water until it’s dissolved. Add to the pot of broth.

3.) Add mushrooms and tofu, bring soup to a simmer so mushrooms can cook down.

4.) When mushrooms are cooked to your liking, and broth is simmering with a light boil, add whisked eggs to the broth and stir until eggs are cooked and mixed into broth.

Makes about eight heaping one (1) Cup servings. If you’re looking for a more substantial meal, serve with white rice or stir fry.

This is an adaption from a Weight Watchers Hot & Sour recipe from years ago. If you want a lower calorie soup, you can leave out the eggs and use low fat broth.  I’d love to hear what you think of this!

Like soup? Check out these soup recipes that I’ve posted in the past: 

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Roast two chickens at once – save time, energy, dishes

I love saving time and energy – both seem to be in short supply these days. When I figured out that I could roast two chickens at once – doubling the output (and meals) with minimal extra work it was a serious “aha” moment!

The follow-up meals that can be built from the extra chicken are endless – sandwiches, salads, tacos, soups, casseroles, etc. It’s like killing two birds with one  . . .you get the point. The thing that pleases me most is the whole “production” only has to happen once – but you can use it for many other meals.

I realize if you have a large family (or teenagers) you might already roast two chickens at a time. Forgive me for just realizing this was a possibility!

Here is my recipe as we’ve always used for roasting chicken – I just modified it for two birds.


2 whole chickens (4-5 pounds each) – as close to the same size as possible so they cook at same rate

5-7 medium potatoes, quartered – whatever kind you like, I had Yukon Gold leftover from our Clam Chowder

6-8 carrots, peeled

6-8 celery stalks, quartered

4-5 medium onions, quartered

4-5 garlic cloves

1-2 lemons

Olive oil



Sweet basil


Kosher salt and pepper


Large roasting pan – At least 12 x 16 inches. Advice from the peanut gallery (take it for what it’s worth) – Invest in a good roasting pan. I had one for under $20 that started chipping and flaking within a year. Not good for your food and super frustrating. I ended up buying a Pampered Chef one (LOVE) and it looks brand new to this day – it’s at least three years old and has roasted a lot of chickens and turkeys. Not to mention it heats evenly, cleans up like a charm and won’t leech “non-stick” stuff on my food. You are probably looking at spending $100 or so on a pan – for a good one – but you’ll likely only buy one in your lifetime.

Something like this (has good ratings) over on Amazon: Calphalon LRS1805P Contemporary Stainless Special-Value 16-Inch Roaster with Nonstick Roasting Rack or Calphalon Contemporary Nonstick Roaster with Rack, Baster, Injector, and Lifters

Meat thermometer – A valuable and handy tool to have around when cooking. . .well, um, meats! You can buy them with alarms that go off when the meat has reached a certain temperature. We have something like this from Amazon: Taylor 1470 Digital Cooking Thermometer/Timer and it sits outside with the oven, but has a probe that goes into meat.


  1. Remove giblets and insides from chickens.
  2. Wash chickens well (do not use soap, haha) and make sure all feathers are removed. Dry very well with paper towels and set aside.
  3. Prep vegetables – quarter the potatoes, peel the carrots, quarter the celery stalks, peel and quarter the onions, quarter the lemons
  4. Spread out all vegetables in the bottom of a large roasting pan. Add a few whole garlic cloves to the vegetables mix (or if you’re ambitious – mince garlic and mix it in). Reserve 1/2 onion, 1/2 lemon and two garlic cloves for chicken.
  5. Drizzle olive oil over vegetables, sprinkle with rosemary and sweet basil. We also had fresh parsley in the fridge, so we added that.
  6. It’s probably about time to preheat oven to 425 degrees
  7. Now back to the chicken – put a quarter of a lemon, quarter of an onion and a whole garlic clove in each chicken.
  8. Truss chickens with kitchen twine. This is to keep the legs in close to the body to keep them from burning. (Alton Brown does a great video tutorial on trussing turkey – same concept.)
  9. Put both chickens on top of vegetables in roasting pan.
  10. Drizzle olive oil over chickens, sprinkle salt, pepper, thyme, rosemary, sage and sweet basil on top. I also rub on minced garlic, but that’s because we LOVE garlic. If you don’t have a seasoning or don’t like one – leave it out, it won’t make too much of a difference.
  11. Pop in the oven at 425 degrees for 60 to 90 minutes (mine took exactly 75 minutes) – basically internal temperature of chicken breasts should read 180 degrees. Rotate pan half way through to help chickens cook evenly. If you need, you can also stir around veggies – but I usually just leave mine alone and they are delish.
  12. When your chickens have reached 180 internal degrees (as taken in the breast) – take chickens out of oven and if you can stand it, let them rest about 10 minutes before cutting (it will keep them more moist).
  13. Enjoy!

Use leftover chicken carcass to make homemade chicken stock (stove top) or Chicken stock in the slow cooker – and leftover chicken can be used for all kinds of meals.

Here are some chicken recipes you could try: 

How do you roast your chickens? Do you have a favorite recipe or technique?

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4th of July Recipes and Food Ideas


4th of July Recipes and Food Ideas

The 4th of July is just around the corner!  Here are some fun 4th of July food ideas and recipes to make your BBQ or celebration deliciously patriotic.

Independence Punch from Big Bear’s Wife

Fruit Infused Water from The Seasoned Mom

4th of July Brownie Bites from Creations by Kara

Patriotic Popcorn Crunch from This Mama Loves

Patriotic Trifle Bowl from Glued To My Crafts

Red, White & Blue Velvet Ice Cream Sandwiches from Snappy Gourmet

American Flag Cheesecake from Grub Geek

Fourth of July Pudding Pops from The Grant Life

Patriotic 4th of July S’mores from Club Chica Circle

Lemonade Cake from bebe a la mode designs

American Flag Cake from All Recipes

Red, White & Cool Cubes from Parents

Red, White & Blue Fruit Tart from Mountain Mama Cooks

Red, White & Blue Star Cookie Towers from Bake at 350

Vanilla Bean Doughnuts from A Pumpkin & A Princess

July 4th Layered Drinks from In Katrina’s Kitchen

Yellow Cake Pie with Chocolate Mousse from Foodiecrush

Red, White & Blue Funfetti Sandwich Cookies from Two Peas and Their Pod

4th of July Sprite Drinks with Red, White & Blue Kool-Aid Cubes from Food, Family & Finds

Patriotic Polka Dot Milkshakes from Celebrations


Red, White & Blue Breakfast from Queen Bee Coupons


Patriotic Ice Cream Sandwiches from Queen Bee Coupons

Do you have a favorite 4th of July recipe? Or do you have a favorite 4th of July tradition?  Share them with us in the comments!

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Slow Cooker Chicken and Dumpling Soup recipe

Slow Cooker Chicken & Dumpling Soup recipe - Creamy chicken soup with dumplings, peas and carrots

Add it to your Crockpot Pinterest board here.

Crockpot Chicken and Dumpling Soup

It’s a rare night when I make something in the crockpot and we’re able to eat. it. all. in one night. But this Slow Cooker Chicken and Dumpling Soup was so good that we didn’t have any trouble! We had company over for dinner – and they loved it, too! Everyone had second helpings.

I also cannot emphasize how EASY this recipe was. From throwing in frozen chicken breasts to pre-made biscuits, it doesn’t get much easier than this. I think I could reasonably throw this together before heading out the door to take the kids to school. AND it’s inexpensive – you can find coupons for the cream of chicken soup, chicken broth and Grands biscuits!


5 boneless skinless chicken breast halves, frozen (we used four whole ones)
3 tablespoons butter
2 cans cream of chicken soup
4 cups chicken broth
1 sweet onion diced (we used a regular onion)
3 tablespoons dried parsley
2 tablespoons dried tarragon (we used rosemary because we didn’t have tarragon)
1 teaspoon black pepper
1 8ct pkg Grands flaky layer biscuits

We also added diced carrots and some frozen peas.


  1. Throw all the ingredients (except for the biscuits) into a 5- or 6-quart slow cooker.
  2. Cook on high for 4-5 hours or cook on low for 8-10 hours.
  3. Remove chicken and shred with two forks.
  4. Cut biscuits into small pieces. You can pull about the different layers. I went for smaller sizes so that they would cook faster and not be doughy.
  5. Add uncooked biscuit pieces back to soup, then add the shredded chicken.
  6. Stir it up, so all the dough and chicken is submerged in liquid.
  7. Cook for an extra 45 minutes on high.
  8. Stir again and serve!


Do you make chicken and dumpling soup in the crockpot? What’s your favorite variation?

Here are other Slow Cooker Crockpot recipes we’ve recently posted:

(Original source: Bubble Crumb)

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Seahawks Party Ideas

Seahawks-Party-Ideas-Decorations-FoodsSee this and other Seahawks ideas on my Seahawks Love Pinterest board

Seahawks Party Ideas

It’s no secret that we are hardcore Seahawks fans in our house. Just for fun I came up with a list of recipes, foods and drinks I think would be fun a Seahawks party.  I’d love to hear what your favorite Seahawks-style foods would be, too!


Blue and Green rice Krispies

Make three (or more smaller batches of Rice Krispies) and color them with food coloring. Layer them in a non-stick pan, preferably sprayed with non-stick baking spray. Add in blue or green sprinkles or Skittles. Get the details for Seahawks Rice Krispies Treats here.


Russell Sprout Cheesy Dip

Think artichoke dip. But with brussell sprouts instead of artichokes. In honor of Seattle’s main man Russell Wilson this gooey dip can be served with crostinis, crackers or bread. Get recipe for Russells Sprouts cheesy dip here.



Seahawk salad with blueberries

Watergate salad is such a very easy salad. And it’s green. Add blueberries and you have a green and blue dessert “salad.” My kids LOVE this recipe. Get the recipe for Seahawks Salad with Blueberries here.

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