In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

INGREDIENTS

1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
2 garlic cloves, minced
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

METHOD

1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Yield: Serves 4-6.

via Spaghetti alla Carbonara, Pasta Carbonara Recipe | Simply Recipes.

Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.

via High Five Recipe: Creamy Mac and Cheese | Heavenly Homemakers.

INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 1/2 pounds boneless pork chops
1 teaspoon ground black pepper
1 (14.5 ounce) can green beans
4 potatoes, peeled and cubed

DIRECTIONS:
1. Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.

2. Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.

4 medium russet potatoes, scrubbed
4 large cloves garlic, thinly sliced
4 oz Parmesan cheese, 2oz thinly sliced, 2oz grated
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Type of fire: two-zone indirect
Grill heat: high

Cut off a thin slice of each potato lengthwise to create a even base for potato to rest on. Slice off ends of each potato. Rest potato between two chopsticks or wooden spoons to act as a stop for the knife and carefully cut vertical slits in each potato about every 1/8-inch.

Rinse potato under running water, fanning out to rinse inside of cut slits. Place potatoes on a plate and microwave at high for 5 minutes. Flip potatoes over and microwave again for an additional 5 minutes.

Tuck slices of garlic and Parmesan in slits in the potatoes, it does not have to be in every slit. Brush potatoes with olive oil and season with salt and pepper to taste. Sprinkle tops with grated Parmesan.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and cook until soft in the center and crisp around the edges, about 30-40 minutes. Remove from grill, let cool for 5 minutes, then serve immediately while still warm.

via Grilling: Hasselback Potatoes with Garlic and Parmesan | Serious Eats : Recipes.

Notes:

While you can use any type of lemon you like, Meyer lemons will make a slightly darker (though more fragrant) limoncello. Smooth, thick skins are the best for zesting. Any white pith can turn your liqueur bitter, so the zest is the only part of the lemon skin used in this recipe. A microplane zester is the easiest tool for the job.

You can substitute 100- or 80-proof vodka for the high-proof neutral grain spirit. Using a spirit that is more than 151 proof will make for a harsh end result. Vodka will impart a little flavor of its own to the limoncello, so I’ve read that many people use a water filter pitcher (like Brita or Pur) to “purify” the vodka first. (The vodka “flavor” doesn’t bother me, so I’ve never tried this myself.)

Two weeks is the recommended steeping time, but as little as one week will work. Longer steeping times lead to a more mellow flavor, so feel free to let it steep for up to three months.

Filtering isn’t just for appearance. Small particles can change the limoncello’s flavor over time and may freeze if you choose to store your liqueur in the freezer.

Special equipment: Microplane zester, coffee filters, funnel

Makes about 750 milliliters, active time 20 minutes, total time 15 days 20 minutes

10 pesticide-free lemons
375 milliliters high-proof neutral grain spirit (such as Everclear 151)
1 3/4 cups water
1 1/4 cups sugar

Procedures

Zest the lemons using a Microplane zester. Reserve the lemons for another use.

Place the zest in a sealable glass container, pour in the spirit, seal and shake. Let mixture steep in a cool, dark place for two weeks.

Once your steeping period is over, bring the water and sugar to a boil in a small sauce pan. Remove from heat and let this simple syrup cool.

Pour cooled simple syrup into lemon steeping mixture, and let this new mixture set for 24 hours.

Filter your limoncello twice: Place a coffee filter inside a funnel, then pour your steeped mixture through it into a bottle or bowl. Repeat.

Once you’ve filtered limoncello into your final bottle, refrigerate it overnight. Store in the refrigerator or freezer and enjoy!

via DIY Limoncello | Serious Eats : Recipes.

Directions

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

via Slow Cooker Beef Stew I Recipe – Allrecipes.com.

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon ground chipotle pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

via Taco Seasoning I Recipe – Allrecipes.com.

1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

via Alyson’s Broccoli Salad Recipe – Allrecipes.com.

Bake in the oven for 20-25 minutes or until crisp and golden brown.

They are delicious just the way they are, but if top with a dollop of sour cream and a sprinkling of green onions they’re amazing!

via Cookhacker’s Smashed Baby Red Potatoes – Cookhacker Recipes.