Crockpot Pepperoni Pasta/Spaghetti Pie

Slow Cooked Pepperoni Pasta

  • 4 eggs
  • 1- 5 ounce evaporated milk
  • 16 ounces fettuccine or spaghetti
  • 1/2 cup butter, softened
  • 8 ounce pepperoni, cut up into pieces
  • 1 cup grated parmesan cheese
  1. Cook pasta according to directions on package.
  2. Grease crock pot liner. This will keep the pasta from sticking.
  3. In a bowl beat together eggs and milk.
  4. Toss warm pasta with butter until butter has melted.
  5. Combine buttered pasta, egg mixture and pepperoni. Mix until combined.
  6. Pour into crock pot.
  7. Cover and cook on low 3-4 hours. I cooked it for right at 3 and it was just about perfect.
  8.  Sprinkle with parmesan cheese and serve.



Sunday Gravy


  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato puree
  • 2 tablespoons tomato paste
  • 1 medium onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • 3/4 teaspoon dried rosemary, crumbled
  • 3 strips orange zest
  • 2 pounds boneless pork shoulder, cut into 2 chunks
  • 1 pound beef chuck in one piece
  • 3 pieces sweet Italian sausage
  • 3 pieces hot Italian sausage


  • In a 4 to 7 quart slow cooker stir together crushed tomatoes, tomato puree, tomato paste, onion, garlic, salt, rosemary, and orange zest.
  • Add pork, beef, and sausages, stirring to coat. Cook on low for 7 hours until pork is meltingly tender and falling apart. To serve, slice sausages and spoon sauce over hot spaghetti or linguine.


Creamy Crock Pot Mac and Cheese

adapted from America’s Test Kitchen Slow Cooker Revolution

1 pound of uncooked pasta

2 cans of evaporated milk

2 cans of condensed cheddar cheese soup

2 cups of shredded sharp cheddar cheese

2 cups of shredded jack cheese

1 teaspoon of salt, plus salt and pepper to taste

2 1/2 cups of hot water, plus 1/2 cup of hot water to add before serving

Spray insert with non stick cooking spray.

Add milk, soup, hot water and salt to crock pot insert and stir together. Heat soup mixture in the microwave for about 5 minutes. Slowly add both shredded cheeses to soup mixture and whisk until melted. Add uncooked pasta and mix well.

Cook on low for about 2 1/2 hours. Mac and cheese will be thick, so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.





Slow Cooked Macaroni and Cheese

  • 1- 16 ounce package elbow macaroni, shells, or twists
  • 1/2 cup butter, melted
  • 1- 12 ounce can evaporated milk
  • 1 cup milk
  • 4 cups shredded cheddar or colby jack cheese
Cooking Directions
  1. Cook macaroni according to package directions and drain.
  2. Combine remaining ingredients with cooked pasta and stir well.
  3. Place in a greased slow cooker.
  4. Cook on low 3-4 hours.
  5. Serve and enjoy!


Almond Joy Brownie Bites

1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

20 Garlic Chicken

1-2 lbs skin on and bone in chicken pieces
2 tsp olive oil
2 tsp salt
2 tsp paprika
1 tsp pepper
1 medium garlic bulb
1 medium onion

Mix together oil, salt, pepper and paprika, rub all over chicken pieces.
Slice onion and put on the bottom of slow cooker.
Cover with chicken mixture.
Add all the garlic cloves (no need to peel them).
Cook on low 7-8 hours.

pair with mashed potatoes and use some of the juice to flavor them.

Kaycia’s Deviled Eggs

2 dozen eggs, hard boiled, peeled, sliced in half and de-yolked
2 TB vinegar
1 TB sugar
3 scoops miracle whip
Squirt of yellow mustard

Combine mixture with smashed yolks
Add more mustard as needed
Fill eggs
Garnish with paprika as desired

Refrigerator Oatmeal/Porridge

Assemble these ingredients & supplies:

  • old fashioned rolled oats (not instant, quick, or steel-cut)
  • Greek yogurt (regular yogurt is thinner; if you use it, you’ll need to reduce the amount of milk);
  • milk (any kind will work)
  • chia seeds; optional
  • half pint (1 cup) mason jars

Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors

Put a lid on the jar and shake to combine.

Add fruit and stir gently until combined.

Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. (non-banana lasts longer.)

Blueberry Maple measurements:

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

Apple Cinnamon measurements:

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1/2 teaspoon cinnamon
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup unsweetened applesauce, or enough to fill jar