More is Better

After making Macaroni and Cheese ( a different recipe but is on this blog as well) for company last weekend. I had bought a huge block of Velveeta cheese only to discover it required a different brand and flavor -- so I searched for a specific recipe and found this great one on the actual Kraft website. Better yet this is made in a slow cooker with only 4 ingredients and cooks in 1 1/2 -2 1/2 hours.. We did end up cooking it an additional hour on high but the results were so creamy and fabulous! Get out your slow-cooker for this tasty, cheesy VELVEETA® mac and cheese recipe! Our Slow-Cooker VELVEETA® Mac and Cheese takes only 10 minutes to prep. 3-1/2 cups milk 2-1/2 cups elbow macaroni, uncooked 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes 1/2 cup water 1/4 cup butter, cut into small pieces Combine ingredients in slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours). Turn slow cooker...

Watched the today show this week and saw new cookbook author Pamela Salzman - she mentioned this was one of her favorite recipes --made it today for Kevin and after 4 pieces declared best brownie recipe ever ---and so healthy!!!! 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted (I USED CRUNCHY !!) ⅓ cup pure Grade A maple syrup ¼ cup cocoa powder ¼ teaspoon fine ground sea salt 1 teaspoon baking soda 1 large egg 1 teaspoon pure vanilla extract 1 ½ cups of shredded zucchini, about 2 small or 1 medium 1 cup dark or semi-sweet chocolate chips INSTRUCTIONS Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well. In a large bowl combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla, and baking soda until smooth. Stir in zucchini and chocolate chips. Pour into prepared pan and bake until just set and a ...