Spicy Slow Cooker Mac-n-Cheese

2 (11 ounce) cans condensed Cheddar cheese soup
2 3/4 cups water
1 (16 ounce) package uncooked shell pasta
1/2 pound sausage, sliced into rounds
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
salt and black pepper to taste

  • Stir the condensed soup and water together in a slow cooker until smooth.
  • Add the shell pasta and and sausage.
  • Set the slow cooker to High; cook 2 hours, stirring frequently to prevent sticking.
  • Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella until the cheeses melt.
  • Season to taste with salt and pepper.
  • Remove from heat and allow to rest 15 minutes before serving.

Makes 8 Servings



Salt and Pepper Shrimp

1/2 tablespoon Kosher salt
1/2 tablespoon fresh ground pepper
1 tablespoon peanut oil
1 pound shrimp
2 large cloves garlic, chopped fine
1/2 inch fresh ginger,minced
1 bunch green onions, cut into 2 inch lengths

  • Mix salt & pepper in small bowl and set aside
  • Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
  • Add garlic, ginger, green onion and the shrimp
  • Stir often so all is mixed and shrimp are fully cooked
  • Add the salt & pepper
  • Stir fry quickly to coat shrimp in the salt and pepper mixture

Makes 4 Servings


Chocolate Coffee Milkshake

3 scoops chocolate ice cream
Chocolate syrup to taste
1/2 cup coffee-flavored liqueur
1/2 cup cold coffee
Whipped cream
Instant coffee powder

  • Combine ice cream, liqueur and cold coffee in a blender.
  • Blend 30 seconds.
  • Pour in a tall, chilled glass.
  • Top with whipped cream
  • Apply chocolate syrup and coffee powder to your milkshake.

Makes 3 Serving