I have a crockpot — I don’t use it enough. I do however know that I should.
Three reasons why we should all use our crockpots more.
1} It’s so easy.
2} It makes your house smell amazing
3} It’s ready at dinnertime without an excess of prep.
I really love #3 cause cooking dinner takes a lot of time and after a night of soccer practice, etc. I just don’t want to spend forever cooking.
Last week I assembled a lovely comfort foods meal. The pork was thrown in the crockpot the night before and I made the mac n cheese the day of. I might have also whipped up some homemade applesauce. Not to sound like an over achiever or anything!! 
We even had leftovers for lunch the next day.
Worlds Best Mac N Cheese from Kurt Beecher Dammeier’s Pure Flavor Cookbook {as seen on Martha Stewart}
Ingredients
- Butter or vegetable oil, for baking dish
- 6 ounces penne
- 2 cups Beecher’s Flagship Cheese Sauce
- 1 ounce cheddar cheese, grated (1/4 cup)
- 1 ounce Gruyere cheese, grated (1/4 cup)
- 1/4 to 1/2 teaspoon chipotle chile powder
Directions
- Preheat oven to 350 degrees. Butter or oil and 8-inch baking dish; set aside.
- Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package. Rinse pasta in cold water; set aside.
- In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Chili Rubbed Pork Roast
Ingredients
- 5 to 6 Dry {Ancho} Chili Pods { You can find the chilies at Wall Mart or most supermarkets } * I used a couple tsp’s of Ancho Chili Pepper instead
- 3 Cloves of Garlic
- 1 tsp. Cumin
- 2 Cubes of Knorr Chicken Flavor Bouillon I used packets instead of cubes.
- 1 tsp. sea salt.
- 1/4 Cup Extra Virgin Olive Oil.
Directions
1. I n a pot boil the chilies for a few minutes until they become tender.
Remove the stems from the chilies and in a food processor blend together the garlic, cumin, the chicken bouillon,
the chilies and the oil. This will make a thick paste.
{If you don’t want any heat remove the seeds from the inside of the chilies}
2. Rub the mixture all over the pork shoulder.
3. Add to your crock pot 1 cup of water and a broken chicken bullion.
Put the pork roast inside of the crock pot and let it cook for about 4 hours on high and 2 more hours on low.
By the end it should be extremely tender and delicious.
OPTIONAL
I like to broil the top in the oven for just a few minutes before I serve it.
It makes the outside a little bit crispier.
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