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Thanksgiving… it’s just around the corner!!

Seems like we blinked and November is fully in motion. Daylight savings has hit, travel plans are being made & football season will be over before we know it!

Make sure you scroll to the bottom for the delicious recipe!

In the meantime, I’m THANKFUL for you and all you do to refer clients to me. Without your trust and referrals, my business wouldn’t grow. As a Thank You, I want to give you a free pumpkin pie. I’ll be handing them out on Tuesday the 22nd of November here at my office. Just reply to this email, and I’ll happily set one aside for you.

This month I’m also raising awareness for testicular cancer, plus money to donate for Sacks of Love! So I’m not shaving all month & for every referral we get for a Buyer, Seller or Investor I’m setting aside $25 each time to donate. We got three new referrals last week, but I’d love to donate much more than that! So, anyone you know that fits those categories, get them to me with a name and contact info.

Lastly, if you can come by Louie G’s Pizza in Fife tonight from 6-8, buy yourself a pizza and a portion of the proceeds go to the Curtis Viking Wrestling Club. It supports the high school team that took 4th in State last year and is hoping to improve a little bit more! There’s a Silent Auction with awesome stuff, like Gonzaga tickets, Massages, Dinner at HG Bistro or Louie G’s and much, much more!

 

— RECEIPE –

Slow Cooker Mac & Cheese

Slow Cooker Macaroni & Cheese

Ingredients
3 1/2 cups shredded cheese, like cheddar, Monterey Jack, or Colby
1-pound elbow macaroni
2 cups 2% or whole milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon salt
1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard
Seasoning to taste

Equipment
6-quart or larger slow cooker
Spatula

Instructions
1. Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredients in the slow cooker. Stir to make sure that everything is evenly distributed and the pasta is evenly coated. Smooth the top so the pasta is submerged.
2. Cover and cook on LOW for 2 to 4 hours: The pasta is done when it has absorbed all of the liquid and the pasta is soft. It will look soupy up until the last half-hour of cooking, and then it will quickly finish cooking and absorb all the liquid. If this is your first time making this recipe, start checking the pasta after about 2 hours, then continue checking it every 20 to 30 minutes until all the liquid is absorbed. Every slow cooker will be slightly different; once you’ve made this recipe once, make a note of the cooking time for future reference.
3. Sprinkle the reserved cheese over the pasta in the last 10 to 30 minutes of cooking. Cook until the cheese has melted or the rest of the liquid is absorbed into the pasta.
4. Serve: Serve this macaroni and cheese straight from the slow cooker. Leftovers will keep refrigerated for up to 5 days.

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(253) 312-1834
Steve@TeamHiatt.com


Keller Williams
7525 28th St W
University Place, WA
98465
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