I am still on my crockpot cooking spree.. and loving it! Yesterday Tobin and I were going into town in the afternoon. I put my dinner together in the morning in my two crockpots. The meatballs went into my big 6qt. crockpot and my mac and cheese went into my smaller one. When we got home later in the evening Leanne had added some applesauce and carrots w/ranch dip to the meal and were all ready to eat! And the mess of making the meal had been cleaned up long before we sat down, making kitchen clean-up a breeze as well.
BBQ Crockpot Meatballs
2 slices homemade wheat bread, cubed
½ small onion, chopped or amount to taste
½ to 1 teaspoon Spike or seasoning salt
salt and pepper, as desired
1 cup barbeque sauce, homemade preferred
1 cup peach jam, or apricot will also work
To make meatballs combine hamburger, bread cubes, eggs, onion, salt, pepper and seasoning salt. Form into small balls and put in an 11x15 pan. Bake for 20 minutes or until a meatball cut in half is completely cooked through.
Prepare sauce by mixing together bbq sauce and jam. When I made this recipe I used my own homemade bbq sauce and my own homemade jam.. it was delicious!
After meatballs have cooked lift them out of the pan and place in crockpot. Pour sauce over them. Cover and cook on low for 4 hours.
Crockpot Macaroni and Cheese
2 ½ cups dry whole wheat elbow macaroni
1 can; 13oz evaporated milk
1 cup milk
¼ cup butter, melted
2 eggs, beat with fork before adding
4 cups cheddar cheese
Salt and pepper to taste
Begin by cooking the elbow macaroni for until just barely done. I normally cook whole wheat elbows for 11 to 12 minutes and for this recipe I cooked them 8 minutes. Drain and put noodles into crockpot. Add remaining ingredients and stir well. Cook on low for 3 hours.