Theresa’s daughter has some serious orthodontia going on for the nxt 6 months and she needs soft food recipes. So I dug out some of my faves (finally!). Most of these are for the crockpot, which is my dearest cooking friend. The apples and cheese recipe sounds absolutely disgusting, but it is the best thing ever and is courtesy of my friend Beth, who convinced me that it’s worth trying. Mmmm…. Anyhoo, some are softer than others, the triple chocolate mess is ideal for winter or anyone who is grumpy. Enjoy!
Apples and cheese
1 stick margarine — softened
1 cup sugar
3/4 cup all-purpose flour
8 ounces Velveeta
1 can apple pie filling
Preheat oven to 350. Grease a casserole dish (8×8 for single recipe, 9×13 for double).
Cream margarine and sugar together. Add the flour. Cut the cheese into chunks and add into the butter mixture. It will look like a thick frosting once the cheese gets incorporated.
Pour the apple pie filling into the casserole dish. Spread the cheese mix over the top.
Bake for 30-45 minutes until the top is crisp and browned.
All Day Mac & Cheese
8 ounces elbow macaroni — cooked and drained
1 oz can evaporated milk
1 1/2 cups milk
4 cups shredded cheddar cheese — divided
1 teaspoon salt
1/2 teaspoon pepper
Place the cooked mac in a slow cooker that has been coated with nonstick spray. Add the remaining ingredients except 1 cup of the cheese; mix well.
Sprinkle with the remaining cheese, then cover and cook on low 5-6 hours, or until mixture is firm and golden around the edges.
Do not remove the cover or stir until the mac has finished cooking.
Chicken Tarragon Casserole
2 cans condensed cream of chicken soup — undiluted
2 cups half and half
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package linguine — cooked and drained
6 cups chicken — cooked and cubed
1/2 cup grated parmesan cheese
paprika — optional
In a large bowl, combine soup, cream, tarragon and pepper.
Stir in the linguine and chicken.
Transfer to an ungreased 4-qt. baking dish.
Sprinkle with the parmesan cheese and paprika if desired.
Bake, uncovered, at 350 for 30 minutes or until heated through.
NOTES : I don’t measure spices much anymore, so I probably used more than 4 teaspoons of tarragon and I know I didn’t measure the parmesan cheese.
2 cups lowfat 1% milk
1/4 cup brown sugar
1 Tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats
1 cup chopped apple
1/2 cup raisins
1/2 cup chopped walnuts
Grease the inside of a slow cooker crockpot. Put ingredients into crockpot and mix with whisk. Cover. Just before going to bed, turn on low. The cereal will be ready for morning. Serve with milk.
NOTES : This is easily doubled. I never measure the spices or walnuts or apples, and never put in raisins.
Pineapple Baked Beans
1 pound ground beef
28 ounces baked beans
8 ounces pineapple tidbits — drained
1 large onion — chopped
1 large green pepper — chopped
1/2 cup barbecue sauce
2 Tablespoons soy sauce
1 garlic clove — minced
salt and pepper
In a skillet, brown meat and drain.
Transfer to a 5 qt. slowcooker.
Add remaining ingredients and mix well.
Cover and cook on low 4-8 hours or until bubbly.
Serve with brown or white rice.
Slowcooker Taco Soup
1 pound ground beef
1 onion, chopped
1 (16 oz can) chili beans, with liquid
1 (15 oz can) kidney beans, with liquid
1 (15 oz can) whole kernel corn, with liquid
1 (8 oz can) tomato sauce
2 cups water
2 (14.5 oz can) peeled and diced tomatoes
1 (4 oz can) diced green chile peppers
1 (1.25 oz) package taco seasoning mix
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Toss everything in the slow cooker, stir to blend, and cook on low 8 hours
Triple Chocolate Mess
1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small package chocolate chips
3/4 cup oil
1 cup water
Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot. Cook on low 6-8 hours. Serve in a bowl with ice cream.
So that’s what I have. If you all have any others, let me know or pop on over to Theresa’s.