trisha yearwood crock pot macaroni and cheese recipe

#Trisha yearwood crock pot macaroni and cheese recipe how to#
#Trisha yearwood crock pot macaroni and cheese recipe skin#

Mix the cabbage and green onions in a large bowl. It was always for the whole town.'Ģ 3-oz packages ramen noodles, flavor packets discardedġ.

#Trisha yearwood crock pot macaroni and cheese recipe how to#

And the other thing about Daddy was that he didn't know how to cook for four people.

Now with him gone, there are such vivid memories of those meals - the ones where the whole town would go up and get their barbecued chicken and slaw and their piece of white bread. My dad was The Guy in my little hometown, the one cooking for everyone whenever there was a barbecue or an event. 'This is my sister's recipe, but it always makes me think of my dad, too. This will reduce the cooking time from 40 minutes to 15. Note from Gwen: Before using, wilt the pepper halves in boiling water for about 5 minutes. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts. Remove the foil and sprinkle the cheese on the top. Cover the pan with aluminum foil and bake for 40 minutes. Evenly divide the beef mixture among the pepper halves.

#Trisha yearwood crock pot macaroni and cheese recipe skin#

In a 9×13×2-inch pan, place the bell peppers skin side down. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.ģ. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. In a medium skillet, brown the ground beef, onion, and garlic. In a medium saucepan, cook the rice according to package directions. Cut the bell peppers in half, top to bottom. I had never had them before, and they were awesome!'Ģ½ cups long-grain white rice (or rice of your choice)ġ 14.5-oz can diced tomatoes, with their juicesġ 10-oz can Rotel diced tomatoes and green chilesġ6 oz sharp cheddar cheese, grated (about 4 cups)Ģ. Uncle Wilson decided to drive out from Georgia and join us a couple of years ago. In the last few years, Garth and I have started a Fourth of July tradition where everyone comes over to our house and we have a big feast. He's one of those guys that when you see him, you just smile because he's always got a big smile on his face. He's a really great cook he was in our first cookbook, too. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Cook the tortellini according to the package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. In a separate large skillet, cook the hash browns according to package directions. In a large skillet, melt the butter and scramble the eggs.Ģ. It's pretty fantastic.'ġ 16-oz bag frozen hash browns or Tater Tots, thawedġ 9-oz package cheese and roasted garlic tortelliniġ0 oz sharp cheddar cheese, grated (about 2½ cups)ġ. He puts together these fantastic breakfast bowls, and you really don't need to eat again all day after you've had one. And I'll walk into the kitchen and he's got it all going on. And if I've gotten in late because I was on the road and slept in a little later, the first thing I can smell when I wake up in the morning is the coffee and the bacon. He doesn't even drink coffee, but he makes my coffee every morning.