Tag Archives: Milk

No mess slow cooker overnight oatmeal

5 May

I don’t know if my slow cooker temperatures just run really high, but I have been hard-pressed to find an overnight crock pot oatmeal recipe, using the low setting, that doesn’t end up with a thick, burned, hard crust of oatmeal around the edges.

Being the coward I am, I was always nervous to try using the ‘keep warm’ setting for fear my oats would end up watery and undercooked.  I owe many thanks to the Bob’s Red Mill blog for their trial and error that lead to this ingenious solution: boil the liquid before adding it to the crock. Liquid to oats ratio remains 4:1 and the preparation is still so simple. I use a large, glass measuring bowl to microwave my milk/water combo then dump in. Presto, voilà, finito. 

Also, make sure you use steel cut oats. Any other oats turn to a disgusting pile of mush (solely my opinion) when slow cooked to death. 

This recipe is totally customizable with your choice of liquid and stir-ins. At time of preparation, add raisins or other dried fruit, chopped nuts, cinnamon, cloves, vanilla.  NOTE: If adding dried fruit, do so toward end of cooking time (ie. when you’re returning to bed around 4 a.m. after changing the sheets and clothes of your bed wetter).  Top your individual servings with brown sugar, fresh fruit, peanut butter, flax seeds or chia seeds, and don’t forget more milk. 


  • 1 cup steel cut oats
  • 4 cups any combination of water and/or milk (cow’s milk, almond milk, soy milk, coconut milk, etc.)
  • 1/4 tsp. salt (optional)
  • Coconut oil or cooking spray
  • Any add-ins of your choosing

Coat crockpot with cooking spray or coconut oil.  Place oats and salt in the crockpot. Boil the water and pour over the oats. If using milk of any kind, do not bring it to a full boil, but heat until almost boiling and add to the crock. Set crockpot to ‘keep warm’ and heat overnight for 7 to 8 hours, or more. 

Velveeta Macaroni and Cheese

10 Oct

Charity’s sensory issues have led me to cut artificial food dyes out of her diet.  Among the bajillion culprits lies Kraft’s Macaroni and Cheese, which uses yellow dye.  This has placed me on the hunt for a good homemade macaroni and cheese recipe.  In general I don’t like Velveeta recipes because they seem to turn out so thick and sticky.  And homemade versions using real cheddar, flour, and milk always seem a bit chalky and pasty to me.  This version of Velveeta macaroni and cheese, utilizing butter, flour and LOTS of milk creates a much creamier pasta than the recipe on the Velveeta box.


  • 16 oz. uncooked macaroni
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 14 oz. Velveeta, cut into chunks
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs tossed with 3 T melted butter (optional)


Preheat oven to 350 degrees.  Prepare macaroni almost according to package directions.  Undercook by a minute or two and drain while still al dente.  You want a firmer pasta, so it doesn’t turn to mush as it bakes for 20 minutes.  Pour into a 13 x 9 inch baking dish.

Melt margarine in a large saucepan over medium heat.  Whisk in flour and cook for a few minutes, until color begins to darken without burning.  Whisk in milk and cook, stirring constantly until mixture bubbles and thickens.  Add chunks of Velveeta and stir to melt.  Salt and pepper to taste.

Pour sauce over macaroni. If desired, top with buttered panko.  Bake for 20-25 minutes.

Recipe inspired by food.com

Quick Waffles

28 Jun

This recipe is for our Black & Decker wafflemaker.  It’s the only recipe we use from the Use and Care book so I’m putting it on this site because I just wanted to get the book out of my cupboard.  It’s not really anything special but it makes decent waffles.


  • 2 eggs
  • 3/4 cup milk
  • 2 T vegetable oil
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp sugar
  • 1/2 tsp salt


Lightly brush waffle grids with oil.  Close unit and preheat at waffle setting.

In medium bowl, beat eggs until thick.  Add milk, vegetable oil and all dry ingredients.  Beat until smooth.

Pour 1 cup batter evenly on preheated grid.  Close unit; bake until light goes out (about five minutes).

Scalloped Potatoes (with Ham)

3 Nov

I have had some good and bad luck with these.  They always have great flavor but I recently changed the baking time because so often they would take an extra 40 minutes over what it called for.  Because this is such a great comfort food, it is one of my go-to’s when I am transporting a meal for a friend or shut-in, and when I’m on a schedule like that, the extra cooking time just doesn’t work.  My options: be late or serve chewy potatoes.  Believe me, nobody wants to crunch their way through scalloped potatoes, so my advice to you is slice the potatoes as thinly as possible and don’t rely solely on the baking time:  test them before removing from the oven.

One more note on preparation.  I have a habit of adding an extra clove or two of garlic over what the recipe calls for.  For some reason,the garlic can become very over-powering in this dish and I have found that one clove is just right.

This makes a great accompaniment to roasted meats but I usually add cooked, chopped ham and prepare this as a one dish main dish.

UPDATE: To cut down on the preparation time and eliminate the possibility of underdone potatoes, I have begun boiling the potatoes before adding them to the sauce.  It also allows for a one pot meal if I boil and bake them in the same pan.

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 T butter
  • 2 T all-purpose flour
  • 1/4 tsp pepper
  • 1 dash salt
  • 1 1/4 cup milk
  • 3 medium potatoes or about 8-10 small red potatoes
  • chopped, cooked ham (optional)

Slice potatoes thinly and, in an oven-safe pot, boil them in salted water for ten minutes or less, until they are softened but still firm.  Remove them onto a plate. For sauce, in the same pan, cook onion and garlic in butter till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly.

Gently stir in ham and potatoes to the pot.

Bake, covered, in a 350F oven for 40 minutes.  Uncover and bake about 10 minutes more. Makes 4 to 6 servings.

Recipe and photo by me, My Little Food Spot

Creamy Potato Soup

27 Mar
Thick and creamy potato soup seasoned with onion and dill, topped with croutons
  • 3 cups chicken broth
  • 1 cup chopped onion
  • 4 cups sliced and peeled potatoes
  • 1/4 cup butter, melted
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • Few dashes of pepper
  • 2 cups milk
  • 1/2 teaspoon dill
  • Seasoned croutons and crumbled bacon, for serving (optional)
Instructions: 1. Bring first three ingredients to a boil. Reduce heat and simmer 10 minutes or until done. Cool slightly, then blend until smooth. Set aside.

2. Stir together the next four ingredients. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Stir into potato mixture. Add dill and heat soup thoroughly. Top with croutons and serve.

Yields 8 servings

Recipe from Tammy’s Recipes

Spicy Chicken Rice Bowl

14 Feb

If you want this dish hotter, add more red curry paste.


  • 1 1/2  cups  uncooked long-grain rice
  • 2  tablespoons  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/4  cups  chicken broth
  • 1/2  cup  milk
  • 1/2  cup  light coconut milk
  • 3  tablespoons red curry paste
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  grated fresh ginger
  • 1/2  teaspoon  salt
  • 1  savory baked chicken (about three cups, shredded)
  • 1 1/2  cups  fresh steamed green beans, cut into 1-inch pieces
  • 1/2  red bell pepper, cut into thin strips
  • 1/4  cup  chopped fresh cilantro
  • Lime wedges


1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Yields 6 servings

Browned Butter Mashed Potatoes

27 Nov


  • 3/4  cup  butter
  • 4  pounds  Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1  tablespoon  salt, divided
  • 3/4  cup  buttermilk
  • 1/2  cup  milk
  • 1/4  teaspoon  pepper
  • Garnishes: fresh parsley, rosemary, and thyme sprigs


1. Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

2. Bring potatoes, 2 tsp. salt, and water to cover to a boil in a large Dutch oven over medium-high heat; boil 20 minutes or until tender. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

3. Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, milk, pepper, and remaining 1 tsp. salt, stirring just until blended.

4. Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

Chicken with Chilaquiles and Salsa Verde

20 Aug




  • 1 cup sour cream
  • 3 to 4 tablespoons milk
  • 1 3/4 cups Mexican salsa verde such as Desert Pepper Trading Company or Frontera (sometimes called tomatillo sauce; from a 16-oz jar)
  • 1 3/4 cups (14 fl oz) reduced-sodium chicken broth
  • 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
  • 1/4 cup chopped fresh cilantro
  1. Stir together sour cream and just enough milk to get a thick pourable consistency.
  2. Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not mushy), about 1 minute.
  3. Transfer chilaquiles to a large platter. Sprinkle with cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

Photo by me, MyLittleFoodSpot

Pan Cream Puff

11 Jul


  • 1/2 cup margarine
  • 1 cup water
  • 1 cup all-purpose flour
  • 4  eggs
  • 8 oz cream cheese
  • 3 cup milk
  • 2  (3-oz.) instant vanilla pudding mix
  • 16 oz frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 1 cup sliced almonds


Preheat oven to 400°F.  Grease and flour a 9X13 inch pan.
In a saucepan or microwave, bring water and margarine to a boil. Mix in the flour and then beat in the eggs, one at a time. Spread mixture in the prepared pan, then bake for 25 minutes. Press down any large bubbles with a wooden spoon. Cool cream puff before filling.
For the filling: Beat the cream cheese until fluffy. Stir in the milk and pudding mix. Beat until mixture is thick, then spread over cream puff. Top with whipped topping, drizzle with chocolate syrup, and sprinkle with almonds (optional). Refrigerate 24 hours before serving.

From the kitchen of Mandy’s Mom