Yield: 12 servings
Ingredients:
2 cup uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Recipe courtesy Paula Deen
Sunday, August 30, 2009
Artichoke Dip
1/2 c mayo
1/2 c sour cream
1 c shredded parmesan cheese
1 (14 oz) can of artichoke hearts (drained and chopped)
1/2 c minced red onion
1 T lemon juice
salt & pepper to taste
Preheat oven to 400. Mix mayo, sour cream, cheese, and onion in a bowl. Add in artichoke hearts, lemon juice, and salt and pepper. Put mixture in a shallow dish and bake for apx. 20 minutes or until slightly brown on top. Serve with King's Hawaiian bread broken into pieces.
**If you are doubling, DO NOT double the onion or the lemon juice. Also, buy two of the loaves of bread when you double the recipe.
1/2 c sour cream
1 c shredded parmesan cheese
1 (14 oz) can of artichoke hearts (drained and chopped)
1/2 c minced red onion
1 T lemon juice
salt & pepper to taste
Preheat oven to 400. Mix mayo, sour cream, cheese, and onion in a bowl. Add in artichoke hearts, lemon juice, and salt and pepper. Put mixture in a shallow dish and bake for apx. 20 minutes or until slightly brown on top. Serve with King's Hawaiian bread broken into pieces.
**If you are doubling, DO NOT double the onion or the lemon juice. Also, buy two of the loaves of bread when you double the recipe.
Pink Lemonade Cocktail
Yield Makes 6 to 8 servings
Ingredients
1 (12-oz.) can frozen pink lemonade concentrate, thawed
3 (12-oz.) bottles beer (not dark), chilled
3/4 cup vodka, chilled
Ice
1 (12-oz.) can frozen pink lemonade concentrate, thawed
3 (12-oz.) bottles beer (not dark), chilled
3/4 cup vodka, chilled
Ice
Garnishes: fresh cranberries, citrus slices
Preparation
1. Stir together first 3 ingredients. Serve over ice. Garnish, if desired.
1. Stir together first 3 ingredients. Serve over ice. Garnish, if desired.
Cami Perry, Birmingham, Alabama, Southern Living, OCTOBER 2007
Thursday, August 20, 2009
Creamy Buttermilk-Avocado Sauce
Elizabeth said they made this over the weekend and used it as a sauce for grilled shrimp!
Yield Makes about 1 2/3 cups
Ingredients
1 cup buttermilk
1 ripe avocado, chopped
2 tablespoons chopped fresh parsley
2 finely chopped green onions
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
Preparation
1. Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.
Southern Living, MARCH 2009
Spinach Dip Crisps
Becca brought this to Alex's party last weekend and they were a big hit!
INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach
24 wonton skins (about 3 1/4-inch squares; from 16-oz package)
1 can (7 oz) Old El Paso® chopped green chiles
1/3 cup reduced-fat mayonnaise or salad dressing
3/4 cup finely shredded Monterey Jack and Cheddar cheese blend
DIRECTIONS
1. Heat oven to 350°F. Cook spinach as directed on box. Drain; set aside to cool.
2. Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
3. Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese; mix well.
4. Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm.
From the Pillsbury website: Stephanie Lau-ChenMountain View, CA Bake-Off® Contest 42, 2006
Thursday, August 6, 2009
Asparagus, Ham, and Fontina Bread Puddings
Krista made this and said that really you could add any type of veggie, meat & cheese to the egg base! I think she also made it in one big pan since vs. individual ramekins. Can't wait to try it in the new kitchen :)
Yield 6 servings
Ingredients
1 pound asparagus
1 teaspoon olive oil
1 cup chopped onion
Cooking spray
5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
1/2 cup chopped reduced-fat ham
3/4 cup (3 ounces) shredded fontina cheese
1 2/3 cups fat-free milk
3/4 cup egg substitute
2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound asparagus
1 teaspoon olive oil
1 cup chopped onion
Cooking spray
5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
1/2 cup chopped reduced-fat ham
3/4 cup (3 ounces) shredded fontina cheese
1 2/3 cups fat-free milk
3/4 cup egg substitute
2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Preheat oven to 375°.
Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
Preheat oven to 375°.
Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
Cooking Light, DECEMBER 2001
Black Bean Salad
Yield 4 to 6 servings
Ingredients
Dressing
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Ingredients
Dressing
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Tortilla Casserole
6 medium flour tortillas
3 cooked chicken breasts, cut up (I used frozen tenderloins that come in the 3-lb. bag)
1 8 oz. can chopped green chilies
1 8 oz. can chopped black olives
6 green onions, chopped
1 can cream of mushroom soup (I use cream of chicken)
1 can water
1 package taco seasoning powder
1 tomato chopped
6 oz. shredded cheddar cheese
6 oz. shredded monterey jack cheese
sour cream for topping
taco sauce for topping
In a 9 x 13 casserole place tortillas on bottom. Mix the soup with 2 cans of water and taco seasoning. Heat and blend with wire whisk. Spoon 2 T of soup mixture on top of tortillas. Add 1/3 of chicken pieces, 1/3 of the olives, chilies, and onion. Top with 1/3 of cheese. Place 2 more tortillas on top and repeat process. Add last 2 tortillas and put remaining ingredients on top. Pour remaining soup mixture over top and add all the chopped tomato. Bake at 350 degrees for 30 minutes. Serves 6 to 8. Top with sour cream and taco sauce if desired.
3 cooked chicken breasts, cut up (I used frozen tenderloins that come in the 3-lb. bag)
1 8 oz. can chopped green chilies
1 8 oz. can chopped black olives
6 green onions, chopped
1 can cream of mushroom soup (I use cream of chicken)
1 can water
1 package taco seasoning powder
1 tomato chopped
6 oz. shredded cheddar cheese
6 oz. shredded monterey jack cheese
sour cream for topping
taco sauce for topping
In a 9 x 13 casserole place tortillas on bottom. Mix the soup with 2 cans of water and taco seasoning. Heat and blend with wire whisk. Spoon 2 T of soup mixture on top of tortillas. Add 1/3 of chicken pieces, 1/3 of the olives, chilies, and onion. Top with 1/3 of cheese. Place 2 more tortillas on top and repeat process. Add last 2 tortillas and put remaining ingredients on top. Pour remaining soup mixture over top and add all the chopped tomato. Bake at 350 degrees for 30 minutes. Serves 6 to 8. Top with sour cream and taco sauce if desired.
Black Bean Salsa
Sounds easy enough!
1 can each garbonza beans, black beans and corn (drained).
1 can diced tomatoes
1 4-1/2 oz. can green chilies
1 cup chopped green and chopped purple onion
1/2 cup chopped fresh cilantro (leaves only)
1-1/2 tsp cumin
6 T olive oil
1/4 cup lime juice
salt, pepper, tobasco sauce to taste
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