Blue Cheese Flank Steak – tasty for the whole family
There is nothing quite like a warm cup of hot chocolate. Make this rich and delicious recipe in your slow cooker and keep it warm all evening long.
We’re crazy for these diner-style sandwiches, which get an extra punch of crunch from toasted buns and onion rings.
Used 6-quart slow cooker
Do you need something equally spooky and delicious for your little goblins to feast on this Halloween? This is the perfect meal! Simple and delicious will set this recipe apart from the rest when you are wondering what to feed your crew before you head out to Trick-or-Treat!
Slow Cooker size: 6 quart
Servings size: 6 to 10 people
1 (45 ounce) jar marinara sauce, divided
1 pound ground beef
1 small yellow onion, diced
1 (12 ounce) box jumbo shells
1 (32 ounce) tub Ricotta cheese
2 cups shredded mozzarella, divided
2 tablespoons Italian seasoning
salt and pepper to taste
¼ cup green onions, chopped
In a medium skillet, brown beef and yellow onion together. Rinse and drain of fat.
Boil water for shells. Add shells to boiling water and cook for about 7 minutes. You do not want to cook thoroughly because the shells will over cook in the slow cooker. Set shells aside to stuff. (You will only use about 25-30 of your best cooked shells)
In a medium mixing bowl, combine Ricotta cheese, egg, 1 cup mozzarella cheese, Italian seasoning, and salt & pepper to taste. Mix well.
Stir in ground beef and onion mixture into cheese mixture.
Spray crock with cooking spray
Pour enough marinara sauce to cover the bottom of your slow cooker.
Take 1 shell and stuff about 1 to 2 tablespoons of meat and cheese mixture into shell. Place stuffed shell on top of marinara sauce. Continue this process until all 25-30 shells have been stuffed and placed in slow cooker.
Pour remaining marinara sauce over the stuffed shells.
Sprinkle with 1 cup shredded mozzarella cheese.
Sprinkle with green onions….can use more if desired.
Cover and cook on LOW for 3 to 4 hours.
Candy inside candy? Isn’t that what Halloween is all about?!
1 to 2 blocks chocolate almond bark
1 to 2 blocks vanilla almond bark
On LOW warm candy bark until melted. If using both kinds, melt in 2 separate slow cookers.
Line a sheet cake pan (or 2 if using both barks) with wax paper.
When bark is melted pour into pan and let cool for a 5 to 10 minutes.
Add assorted candies and press down into melted bark.
Cool in the refrigerator for 1 hour or more then break into pieces.
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