It’s another edition of Show & Tell Tuesday with momfessionals and today we’re sharing recipes!
Crockpot Mac & Cheese
16 oz box uncooked elbow noodles
2 tsp onion powder
2 tsp dry mustard powder
1 can cream of chicken soup
1 cup sour cream
1 cup mayo
1/2 tsp pepper
3 cups cheddar cheese (shredded)
1 cup gruyere cheese (shredded)
Boil noodles as directed on the package but make sure they are al dente, as they’ll cook a bit more in the crockpot. Drain and rinse under cool water.
Combine all ingredients in the crockpot and mix together. Cook on low for 3 hours or high for 2 hours, stirring halfway through.
I made this for a party a few weeks ago and it was soo good.
I also forgot to take a picture of it. Sad.
In order to save time for myself, I made the noodles the night before and covered them with olive oil so they didn’t stick to each other before I put them in the fridge.
Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 tsp white sugar
8 oz cream cheese
1 cup white sugar
8 oz whipped topping
2 packages of 3oz strawberry gelatin
2 cups boiling water
2 cups chopped strawberries
Preheat oven to 400
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
My neighbor keeps making this for dessert this summer and I can’t get enough of it!
Can’t wait to see what everyone else is sharing! 🙂