#1,655: No Knead Yeast Rolls

I got this recipe from a co-worker who talked about having the dough made ahead of time in the fridge.  Although I avoid yeast-type recipes (because I don't like to measure things and baking is so precise and specific!!), I figured I'd give these a try.  I will admit it was a pretty easy recipe and I just pulled off little balls of dough to rolled into biscuits instead of having to roll them out and use cookie cutters.  Matthew (3) didn't enjoy these, but the other 3 did...although they did complain that they are a little dense.  These certainly aren't light and fluffy, and the honey gives them a bit more of sweetness than I expected.  But the family said they would eat them again, so they must not be that bad.  :) 

PS...my hubby took this picture and I give him a hard time about taking bad photos.  So he sent this picture to me about 6 times...except they all look the same!  :)  

2 tbsp yeast
1/2 c warm water
1 1/2 c milk
1/2 c butter
1/4 c honey or sugar
1 1/2 tsp salt
6 c whole wheat flour
2 eggs

Dissolve yeast in warm water.  Heat milk, butter, honey and salt in a saucepan until very warm.  Add with yeast to flour in a large mixing bowl.  Add eggs.  Beat well and let rise for 30-50 minutes.  Stir down.  The dough may be shaped immediately or refrigerated for several hours or days.  

Spoon dough onto a greased cookie sheet.  Let sit for 15 minutes in a warm place.  Bake at 375 minutes for about 10 minutes, or until golden brown.  Brush with melted before or after baking, if desired.  

#1,654: Hot Italian Wraps (aka Pizza-Rito)

I'm pretty sure this a Teenage Mutant Ninja Turtle reference to call these a "pizza-rito."  My two guys (hubby and 3 year old!) called these pizza-ritos as is a pizza in a burrito.  LOL  Only those two.  I thought my family would like these, but they loved them!  They were fighting over the last one.  I wish it was a more complicated meal, but it is really so simple it's almost embarrassing that they liked it so much.  You can customize this with any sort of pizza toppings you like, but my family prefers cheese pizza so for most of them I omitted even the pepperoni.  But if you like olives, peppers, etc., on your pizza go ahead and add this to the meat mixture!  I found this recipe in a Taste of Home cookbook. 

1 lb ground beef
1 medium green pepper, chopped (I omitted)
1/3 c chopped onion
8 oz pizza sauce
30 slices of pepperoni

1/2 tsp dried oregano
6 (10 in) flour tortillas
6 pieces of string cheese (I omitted and used shredded mozzarella instead)

In a large skillet cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.  Stir in the pizza sauce, pepperoni (or any other pizza toppings you want to add), and oregano.  

Spoon about 1/2 c beef mixture off-center on a tortilla; top with string cheese (or shredded cheese).  Fold one side of tortilla over filling and roll up from the opposite side.  Repeat.

Place seam side down on an ungreased baking sheet.  Bake at 350 degrees for 10 minutes or until cheese is melted.  

#1,653: Homemade Pumpkin Spice Coffee Creamer with Essential Oils

I found this recipe somewhere online and was excited to give it a try.  The original recipe I saw used canned unsweetened coconut milk, but I am in love with this coconut creamer from Trader Joe's, so I decided to use this instead.  Personally, I really liked this, but the oils gave this a slightly more bitter flavor.  I think I expected it to be sweet...not sure why.  BUT I did like this.  And I put it all in a mason jar after I blended it up so that I can just shake the jar and pour it in my coffee in the morning.  

I love that there are the added benefits of the oils I used, especially anti-viral properties during this time of year!  Anything to help keep us healthy right?!!?

2 c unsweetened coconut milk (I used coconut creamer)
1/3 c pure pumpkin
1 drop Cinnamon Bark Essential Oil
1 drop Clove Essential Oil
Optional: 1 drop Ginger Essential Oil (I omitted, but added a tiny pinch of ground ginger)
1 tsp pure vanilla extract

Add all ingredients to a blender and blend until smooth.  Store in an airtight container in the fridge, and shake well before using. 

#1,652: Broccoli salad with corn salsa

This recipe is so simple and one that I created with ingredients that I had on hand.  Don't you love when you throw things together randomly and it turns out.  Here's a small tip though, don't take this to eat at a breakfast meeting...your co-workers will think you are weird and question your eating habits.  LOL  Nope, not talking from experience!!

1 head broccoli, florets cut into small pieces
1/2 jar of Trader Joes' Corn and Chili Salsa (or any corn salsa you can find/like)
1/2 c craisins
6 slices bacon, cooked and crumbled
1/2 red onion, finely diced
about 1/8 cup of apple cider vinegar (more or less to taste)
salt and pepper, to taste
1 tbsp olive oil

Combine all ingredients in a large bowl.  Let sit in fridge for at least an hour for flavors to meld.  Can be kept in an airtight container for 2 days in the fridge.  

#1,651: Easy Crockpot Italian Chicken (2 ingredients!)

I'll admit this wasn't my favorite chicken recipe of all time, but it is so simple, and so fast to throw together in the morning AND my family enjoyed it...so I will be making this one again.  It's not pretty, and I wish I would have plated it better/taken a better photo (yes that is a picture of it on my cutting board before I cut it for my kid's plates!), but dinner was in a rush that night and I just didn't have time to do more!

This is literally two ingredients though.  Couldn't be any simpler.  Make this in a day that you forgot to pull anything out of the freezer for dinner.  Throw the chicken in your crockpot frozen (or don't...that gets mixed reviews, but I do it all the time!), add some bottled Italian salad dressing, and walk out the door. 

4 Boneless Skinless Chicken Breast

1 bottle (16 oz) Italian Salad Dressing

Place chicken in Crockpot and pour Italian Dressing over it.  Cover and cook on low for 6-8 hours or until chicken is cooked through.  

#1,650: One Pan Paleo Eggplant Dish

This is a good recipe to make and eat right away.  This wasn't my favorite thing when I reheated it, although I did eat it for several days afterwards.  It was definitely best fresh off the stove though.  I am not a huge chicken fan, so I subbed out ground turkey instead.  I liked it with the turkey.  

1 medium-sized eggplant, cubed

1 onion, sliced

2 garlic cloves, crushed

1 tbsp extra-virgin olive oil

3 cups fresh organic spinach

1 lb. organic boneless chicken breasts (I used 1 lb ground turkey)

1 15 oz. can organic diced tomatoes

1 tbsp Italian seasoning

1 tbsp fresh basil, more as desired

1/2 tsp ground garlic

sea salt and freshly ground pepper, to taste

Optional: 1/2 tsp red pepper flakes

Original recipe instructions with CHICKEN:

In a large sauté pan, heat oil and garlic.  Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.  

Cut uncooked chicken breast into cubes, and add to the pan. 

Let cook for 5-7 minutes until chicken is fully cooked.  Add in fresh spinach, mix in, and let cook until spinach wilts.  Add in diced tomatoes and seasoning.  Mix and let simmer for 7-10 minutes. Taste and adjust spices as desired

What I did since I used ground turkey: 

In a large sauté pan, heat oil and add ground turkey, onion and garlic.  Cook until ground turkey is cooked through and use a spoon to break into small pieces/crumble.  When the turkey is almost cooked through add the cubed eggplant and let cook for 5-7 minutes, stirring often until eggplant is somewhat soft.  

Add in fresh spinach, mix in, and let cook until spinach wilts.  Add in diced tomatoes and seasoning.  Mix and let simmer for 7-10 minutes. Taste and adjust spices as desired

#1,649: Mexi-cauli Hash

This definitely isn't the prettiest recipe I've ever made or posted, and I'll be honest, I wasn't sure I was going to be a fan of this, but I actually was.  I ended up eating this over shredded cabbage or on top of some roasted broccoli for extra veggies and thought it was really good.  A little bland, but that's partially because I omitted the pinto beans AND all of the optional toppings.  That would have made it better, but less healthy for me.  

1 Can Organic Pinto Beans (I omitted)

1 lb. Grassfed Ground Beef (I used ground turkey)

1 Head Cauliflower

1 c. Organic Salsa

1/2 Medium Onion, Chopped

1-2 Cloves Garlic, Minced

3 Tbsp. Chili Powder

1-2 tsp. Celtic Sea Salt

3/4 c. Water

Drain and rinse pinto beans.

With box grater or food processor shred cauliflower.  In cast iron skillet, brown ground beef.

Add all ingredients to cast iron skillet and cook on medium-high for 15 minutes or until all liquid is absorbed.

Optional Garnish: sour cream, shredded cheese, avocado and/or cilantro.

#1,648: Easy Pico de Gallo

I had to find another recipe to use up my tomatoes so I decided to give this recipe a try.  Although I like this, this isn't a recipe that I can sit and eat a ton of it at one sitting.  Maybe that's a good thing though.  I loved the crunch of the red onion in this, so I might add a little more next time...and definitely more cilantro!  But cilantro is hard to find in our area right now...or at least the store I normally shop at.  

2 large local tomatoes, diced (I used a bunch of cherry tomatoes from my garden)

1 pint red grape tomatoes, halved (I omitted...see above)

1 pint yellow cherry tomatoes, halved (I omitted...see above)

1 large red onion, diced

1 large white onion, diced (I prefer red onion, so I omitted)

3-4 jalapeños, diced small

1 bunch cilantro leaves, chopped

the juice of 4 limes

1 Tbsp apple cider vinegar

sea salt and freshly ground pepper to taste

Gently combine all ingredients and let sit in fridge for a few hours so the flavors meld.  

#1,647: Bacon and Brussels Sprout Salad

I made this recipe for a recent family gathering, and it went over very well.  I personally loved it!!  I would definitely (and will definitely) make this again...it was SO good. It was really simple to make too, and would be a great quick paleo breakfast or lunch. 

For the dressing:

juice of one lemon

juice of one orange

2-3 tablespoons apple cider juice (not vinegar)

1 shallot, minced

½ cup olive oil

½ teaspoon salt and pepper to taste

For the salad:

4 dozen brussels sprouts, shredded

1 cup sliced almonds

12 slices cooked bacon, crumbled or chopped

1 cup grated Parmesan cheese 

Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.

Thinly slice the brussels sprouts with a mandoline or in  your food processor.  

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

#1,646: Fresh Garden Salsa

Get ready for a bunch of new recipes!  I know it's been a few weeks but parent/teacher conferences always take up so much time and I just don't have the extra time at night to blog!  But conferences were yesterday, the house is clean, meals are prepped for the week, and lessons are done for this week, so I have a few minutes to catch up.  Personally, I'd prefer to be watching a movie or something with Brian, but he's working on (i.e. playing with) Legos so it's just me tonight I guess.  :)

Earlier in the week there was a chance that it would frost at night, so I had to pull almost all of my remaining tomatoes.  Needless to say, I have a lot of tomatoes right now.  So I found this recipe that I had pinned for a fresh garden salsa made in the food processor.  It took 5 minutes to make, so it was the perfect, quick recipe for me!  I personally liked this recipe a lot.  I like blender salsa's though that are less chunky.  I loved the addition of cucumber in this recipe, and wish I had found this recipe earlier in the summer when I had a bunch of cucumbers I wasn't sure what to do with.  Must remember this one for next summer!

4 cups garden fresh tomatoes (roughly chopped if larger tomatoes)

1 bell pepper, roughly chopped

1 garden fresh cucumber, roughly chopped (I cut around the seeds so this would be less watery and seed-y)

1 Large sweet onion, peel and quartered

2 garlic cloves 

1 fresh jalapeno, roughly chopped (and de-seeded)

Juice of two fresh limes

2 handfuls fresh cilantro

1/4 cup white vinegar

1 teaspoon sea salt

2 teaspoons ground cumin

1/4 teaspoon smoked paprika

Add all ingredients to a large food processor and pulse until finely chopped. Scrape down the sides then blend until well combined and smooth in consistency. Refrigerate immediately in an air tight container and allow the flavors to mingle (the longer the better).

#1,645: Paleo Crockpot Chili

I ended up making this as a second protein/veggie option to me to eat this week for lunches and dinners.  I ended up starting this a little too late in the evening and it was taking forever to cook, so personally it's a tiny bit underdone.  Not that it's bad, but some of the veggies are a little crunchy and the spices aren't as deep as I'd like them to be.  But that is cook's error, not the fault of the recipe. I am liking this recipe though and will be happily eating it this week for lunch.  

2 lbs. of ground beef or turkey
1 onion, diced
3 cloves of garlic, minced
1 red and 1 green bell pepper, both diced
1 cup of carrots, finely diced (I used shredded carrots)
1 cup of celery, diced (I omitted)
1 jalapeno, minced
(1) 28-ounce can of crushed or stewed tomatoes
(1) 14-ounce can of diced tomatoes
(1) 15-ounce can of tomato sauce
3 Tbsp. of chili powder
1 Tbsp. of oregano
1 Tbsp. of basil
2 tsp. of cumin
1 tsp. of salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. of cayenne

Sauté onions and garlic together in a large saucepan over medium heat.  Add in ground beef (or turkey) to the saucepan and cook just until browned. Drain excess fat. Transfer the cooked onions, garlic and meat to your crockpot.

Add all of the remaining vegetables and spices to the crockpot and stir. Set crockpot to LOW, cover, and slow cook for about 6 hours. 

#1,644: Paleo Taco Skillet

Here is a recipe that I made to eat as leftovers for lunches and/or dinners this week.  It was super simple to throw together and I ended up adding some chopped kale to it for added veggie power.  I loved this eaten as is, on top of some lettuce/kale, and even over some roasted veggies (like cauliflower, brussel sprouts, broccoli or eggplant).  This is going to make for a great, healthy, high protein lunch this week!

1 lb lean ground beef (chicken, or turkey)
1 large onion, diced
2 large bell peppers, diced
1 can diced tomatoes and green chilies
Taco seasoning (homemade or store bought, to taste)
2 cups kale, chopped

In a large pan, add ground meat, crumble, and brown. Drain off excess fat. Add diced onion and peppers and cook until soft and browned. Add tomatoes and stir.  Mix in taco seasoning and add some water if needed to mix. Simmer on low for about 20 minutes for flavors to blend. 

#1,643:Broccoli and Apple Salad

It's no surprise if you've followed this blog for a while that I love broccoli!  I go through spurts when I don't eat it as often, but when I do, I usually eat at least 2 big bags of the florets from Sam's club a week (sometimes minimum).  This recipe was easy to make and kept in the fridge for about 2 days.  Personally it is also great with some toasted nuts too  :)   

3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 tablespoon chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion. Add yogurt; toss to coat. Sprinkle with bacon. Refrigerate until serving. Yield: 6 servings.

#1,642: Strawberry Chocolate Granola Clusters

I am going to strongly encourage you NOT to make this recipe.  Why is that you might ask?  Because you will eat the entire pan.  No joke, these are addicting and you can't stop eating them.  My kids didn't like them as much as I did, so I won't be making these again because I know I will be the only one who will devour these babies.  BUT if someone happened to make them for me, I would gladly and happy enjoy these...just to be nice.  :)  SOOOOO good. 

The only problem I had with this recipe is that it turned out nothing like the original photo.  As soon as I stirred these the chocolate melted (duh) all over the granola and turned everything brown and chocolate coated.  Not complaining about that but the photo is slightly misleading. 

2 Tbsp coconut oil

4 Tbsp honey

1 egg white

2 cups Bob's Red Mill Old Country Style Muesli (I used organic granola)

2½ Tbsp homemade oat flour (grind up 2 1/2 tbsp of oats)

1 cup dehydrated strawberries

⅔ cup chocolate chips

½ tsp salt

¼ tsp salt, for finishing (optional)

Preheat the oven to 250F.  Combine coconut oil and honey in a small bowl and warm either over a double boiler or microwave so that it is just melted, but not too hot. Whisk well. Set aside to cool slightly.

Meanwhile, combine meusli, oat flour, dehydrated strawberries, chocolate chips and ½ tsp salt in a large bowl. Stir to combine well.

Add egg white to oil/honey and whisk to combine. Add wet ingredients to the dry ingredients and use a spatula to combine well. You want the entire mixture to be moistened, so make sure there is no remnant of a dried flour on anything.

Pour granola mixture onto a non-stick cookie sheet and press together to form a large rectangle, about ½" high. Pressing the granola together ensures more clusters in the end.

Bake in the oven for 30-35 minutes, or until medium brown.

Using a pancake turner, gently flip the granola one section at a time. It helps to visually divide the rectangle into six equal sections, and flipping one section at a time. Do your best to keep each section together, rather than haphazardly flipping and letting the oats fall all over the place.

Once each section has been flipped, use the spatula to press any rouge pieces of granola back into the rectangle. Top with remaining ¼ tsp of salt if using. Bake in the oven for 30 minutes, or until it is medium golden brown. If it takes longer than 30 minutes, check on the granola every 2-4 minutes to prevent burning.

Pull the granola from the oven and set on a cooling rack to cool for 2 hours. Do not touch the granola! It will harden into clusters as it cools, so it is imperative that you be patient as it cools.

After 2 hours, gently break the granola into clusters and store in a container with a lid for up to 2 weeks (if it lasts that long).

#1,641: Strawberry Banana Bites

Two of my three kids loved these healthy strawberry banana "cookies."  They are supposed to be bite size, but I was lazy and made them much bigger (I only could get about 9 on a small cookie sheet).  Matthew ate 3 of these when they came out of the oven (but he also turned his nose up to my dinner so he probably was legitimately hungry).  Allison requested them for breakfast tomorrow.  I'd say that was a popular recipe.  These are sweet, a little tangy and nice and chewy.  Personally the strawberries aren't my favorite part of these cookies because they are tart and mushy, but they were still good.  I added a little bit of honey to give it some added sweetness.  I would definitely make these again. 

3 ripe bananas

2 cup gluten-free oats

1/2 cup applesauce

1 teaspoon vanilla

A generous pinch of nutmeg

1 teaspoon ginger

1 teaspoon cinnamon

1/2 cup slivered almonds

6 fresh strawberries

I also added about 2 tbsp honey

Preheat oven to 350°.In a large bowl, mash bananas with a fork.  Add oats, applesauce, vanilla, spices, and almonds. Stir thoroughly.

Cut the tops off strawberries and chop fruit into tiny pieces.  Add to batter. Mix until well blended.

Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes or until cookies are golden brown. Transfer to cooling rack. Enjoy with a cup of coffee.

#1,640: BBQ Pulled Pork Muffin Tin Tamale Cakes

I found a recipe that I thought, "ehh, I think my family might eat this...".  Then I thought, "how can I make this simpler."  Then I remembed the 5 lb container of BBQ pulled pork still in my freezer from the 4th of July that we never ate....and I decided THAT was how I was going to make this already simple recipe, even simpler!  Shockingly, my husband loved these.  Allison really enjoyed them too.  The other two littles weren't big fans, but that was not a surprise to me at all.  

2 packages (8-1/2 ounces each) corn bread/muffin mix

1 can (14-3/4 ounces) cream-style corn

2 large eggs, lightly beaten

1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided

1-1/2 cups chopped cooked chicken breast (I omitted and used pre-cooked bbq pulled pork)

3/4 cup red enchilada sauce (I omitted)

Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.

(I used my fantastic square brownie pan from pampered chef for this recipe...no foil liners needed!)  Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.

Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

#1,639: Twice-Baked Potato Casserole

I know this isn't the best picture of this recipe, but I made this to take to a church pot luck so I couldn't pull out a scoop of it first to get a better/closer picture.  Sorry folks, this is the best I could get.  However, this recipe has been unnecessarily sitting on a pinterst board for THREE years.  I have no idea why I waited so long to make this.  It was a hit at the potluck, and my family really enjoyed it as well.  I was lazy, so I used real bacon pieces (not bits) in this recipe, but obviously real bacon would have been better.  I also cut way back on the sour cream, and still thought it turned out great!

1-1/2 pounds red potatoes (about 6 medium), baked (I used 3 lb of baby gold potatoes)

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound sliced bacon, cooked and crumbled (I used 1 container of real bacon pieces)

3 cups (24 ounces) sour cream (I used 16 oz)

2 cups (8 ounces) shredded mozzarella cheese (I used about 4 oz)

2 cups (8 ounces) shredded cheddar cheese (I used about 4 oz)

2 green onions, sliced

Preheat oven to 350°. Cut baked potatoes into 1-in. cubes.

I’m way too lazy to layer this recipe in the next step, so I dumped it all into a bowl and mixed to combine.  Then I topped with a little more bacon (that I had reserved) and some extra cheese.  Way easier!

Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.

Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.

#1,638: Cranberry Brussels sprouts

Oh how I love brussel sprouts.  This was even my dinner tonight I enjoyed it that much!  I need to go back to the store and get some more sprouts now though because I ate the whole bag in 2 days!

1/4 cup olive oil

1 pound fresh Brussels sprouts, trimmed and halved lengthwise

1/2 cup dried cranberries

2 tablespoons water

1/3 cup chopped walnuts (I used pecans)

2 tablespoons balsamic vinegar

I roasted these in the oven instead...because that's how I love my brussel sprouts.  Then when they were done cooking I added the dried cranberries and pecans and warmed it up in the oven for about 5 minutes.  I then took it out of the oven and added a splash of balsamic.  Delicious. 

In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.

Add cranberries and water; cook, covered, 1-2 minutes or until Brussels sprouts are crisp-tender. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar. Yield: 4 servings.

#1,637: Copycat Starbucks Frappuccino

I have been accumulating a lot of starbucks gift cards over the last several years, and usually use them to buy one of their awesome travel mugs.  But I had a birthday coupon so I decided to go in and actually get one of their overpriced, but delicious drinks and am now totally addicted to their light frappucchinos.  Darn you Starbucks!  Fortunately the closest (of 5!) Starbucks in our town does not have a drive thru and I'm way too lazy to get out of the car, so I've been making these at home for WAY less than what they cost at Starbucks.  See the cup in the photo...I reused one from one of my trips...I really did make that one myself.  :)

I drink at least 2 of these a day now.  At least I'm getting in my calcium/dairy for the day (I use cashew milk though which only has 25 calories per cup, as well as stevia so it's much healthier too). 

1⁄2 cup brewed coffee (dark, chilled)

1 tablespoon sugar substitute

1⁄2 cup skim milk (I use cashew milk)

1 1⁄2 cups ice

Blend in a blender, then pour into a glass  and enjoy. 

#1,636: Easy Crockpot Macaroni and Cheese

It always amazes me when I expect the kids to like a recipe and Brian to reject it...but here's another case of kids loved it/Brian liked it.  Really?!?!  I thought my kids would really enjoy this one, but if it doesn't come out of a box and full of all artifical ingredients, I guess it's not for them.  

Regardless, although I thought this was slightly under seasoned, it was still good and I'm glad at least Brian liked it.  

2 cups uncooked elbow macaroni
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 cup 2% milk

1/2 cup sour cream

1/4 cup butter, cubed

1/2 teaspoon onion powder

1/4 teaspoon white pepper

1/8 teaspoon salt

1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded fontina cheese (I used 8 oz of Italian Blend since it has fontina and provolone in it (see next ingredient below)...as well as some other cheeses) :) 

1 cup (4 ounces) shredded provolone cheese (I omitted)

Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.

Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through.