Pot Luck Mac and Cheese

the last couple of times I made mac and cheese from my favorite recipe, I was disappointed so I decided to try a new one and I am glad I did! 

POT LUCK MACARONI AND CHEESE

Ingredients

• 3 cups uncooked elbow macaroni
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 cups shredded Mexican cheese blend
• 2 cups shredded white cheddar cheese
• 1-3/4 cups whole milk
• 1 can (12 ounces) evaporated milk
• 3/4 cup butter, melted
• 3 large eggs, lightly beaten

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
• Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Yield: 16 servings (3/4 cup each).

it was a BIG HIT and I plan  to use this recipe in the future.  It is really creamy!

HO HO HOliday Bark

I think I found this recipe in one of those  "inserted magazines" that come with the Sunday paper.

Directions

1. Melt chocolate chips in the microwave. ...
2. Sprinkle assorted chopped candy, mini cookies and sprinkles on top, pressing into the soft chocolate.
3. Refrigerate until fully hardened, 30–45 minutes.
   
4. Cut or break into pieces and store in an airtight container in a cool place for up to 5 days.
   

I used my double boiler to melt the chocolate chips instead of in the microwave.  The melted nicely and I followed the rest of the recipe

The new PYREX storage bowls with the red tops are perfect for storing this, but I don't think storage will be necessary for long.  

Apple Gouda Quesidillas

I sliced an apple really  thin.  I took two flour tortillas and folded each in half.  I put slices of apple between layers of gouda cheese.  I sprayed my frying pan with PAM and heated it over a medium flame and them placed the folded tortillas in the pan.  After 2.5 minutes,  I flipped them over and heated for two more minutes.

They were delicious!!!!!

I had the rest of the apple slices dipped in  blueberry yogurt.

Chicken Tortilla Slow Cooker Soup

3 or 4 boneless skinless chicken breasts
2 ten ounce cans of diced tomatoes with chilis
one 15 ounce can of black beans drained
15 ounce can of corn
one jar of salsa
one 15 ounce can of kidney beans (I forgot to put these in)

put chicken in crockpot
add tomatoes
add beans
put corn and salsa on the top

cook for approximately eight hours on low

near end of cooking time, remove chicken breasts and shred and then return
to pot

I also added one envelope of Sazon Goya Sin Achiote and some  garlic pepper
it could use some more spices  (more than are in the original recipe)
Near the end, I thought it was too thick so I added a can of chicken broth

I served with tortilla chips and sour cream, but some shredded cheese might
be a good addition.

I liked it better as a leftover than I did the first night I served it

Trader Ming's BBQ Chicken Teriyaki

Peggy recommended this product when we went to TRADER JOE'S a few weeks ago.

I added half a can of chunks of pineapple and some leftover carrots.  It was VERY GOOD!

I served it with brown rice and spring rolls on the side. 

recipes to try

I found these recipes in a recent TASTE OF HOME magazine and want  to try them

http://www.tasteofhome.com/recipes/marinated-oranges  (marinated oranges)

Cabbage Sausage Supper

• 2 pounds smoked sausage, halved and cut into 3/4-inch slices
• 1 large onion, cut into eighths
• 1 medium head cabbage, chopped
• 1/2 cup water
• 1 pound carrots, cut into 1/2-inch slices
• 5 medium potatoes, peeled and cut into 3/4-inch cubes

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings. 

http://www.tasteofhome.com/recipes/shrimp---corn-stir-fry

Stuffed Zucchini Boats

I found this recipe in Good Housekeeping:

SAUSAGE STUFFED ZUCCHINI BOATS

• 4 small zucchini
• 2 tsp. olive oil
• 1 small onion, chopped
• 2 links sweet Italian sausage, casing removed
• 1/4 tsp. salt
• 1 1/4 c. marinara sauce
• 1 c. shredded mozzarella
• Chopped parsley
• pasta

1. Cut zucchini lengthwise in half; scrape out and chop flesh, leaving 1⁄4 inch shell.
2. In 10-inch skillet, heat olive oil on medium-high. Add chopped zucchini, onion, sweet Italian sausage, and salt. Cook 8 minutes, breaking up with back of spoon.
3. In 3-quart baking dish, spread marinara sauce; arrange zucchini shells on top, cut sides up. Spoon sausage mixture into shells. Top with shredded mozzarella. Cover with foil; bake in 450°F oven 30 minutes. Uncover; bake 5 minutes. Garnish with parsley. Serve with pasta.

I used left over meatloaf (instead of sausae) and some of my own leftover spaghetti sauce but followed the rest of the recipe closely.  VERY GOOD!

BREAD PUDDING

4 cups bread
1/2 cup raisins (or maybe more)
2 eggs, beaten
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon


place bread cubes in a 1-1/2 qt casserole dish, add sugar
and raisins and cinnamon  and stir.  Mix together milk and melted butter
 and pour over bread.

Bake@ 350 for 40-45 minutes.
serves four or maybe five
serve warm with whipped cream on top!

Tomato Soup Supreme

Tomato Soup Supreme

I took a can of Campbells Tomato Soup and added the following
a can full of milk
half a small can of pork and beans
a full can of Margaret Holmes Tomatoes, Okra and Corn
some cooked tiny pasta (acini de pepe?)
two tbsp of sweet pepper relish
two tbsp parmesan cheese
whisked it all together and heated it just to boiling

served with garlic toast..........and it is delicious!!!

Oven Baked Blueberry Pancake and Home Fries

A few days ago, my friend Carol and I had a wonderful breakfast at LaPorts...............I had blueberry pancakes, she had eggs and bacon and we shared an order of home fries.  My meal was delicious and I decided to always order blueberry pancakes and home fries when I go to LaPorts, whatever time of day it is.

Tonight  I attempted to replicate the home fries, and mine turned out good, but not as good as LaPorts.  I used both bacon grease and butter to fry the potatoes, but they just were not as good as LaPotts.

I had some frozen blueberries so I located my recipe for a large baked pancake and added some sour cream to make the oven pancake. I have decided to NEVER make pancakes on top of the stove again. Its too easy to do one large pancake in the oven. 

One cup of bisquick
one egg
a half cup of milk
1 tablespoon of sugar and also of oil
dash vanilla
few tablespoons of sour cream
blueberries or other fruit cut up small
425 degrees in greased pan for 14 to 16 minutes

I think its the sour cream that gives it the smooth, pancake like texture.

It was outstanding!    I served the homefries and pancake with some bacon and canned pears.  

IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb 4 eggs 1/2 c. Bisquick 3 tbsp. melted butter 1/4 tsp. salt 1 1/2 c. sugar 1 tsp. vanilla 1 c. milk Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes.

Cracker Barrel Hash Browns

I prepared these for Easter dinner and they are very good!!!!!

CRACKER BARREL HASH BROWNS CASSEROLE
2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Preheat oven to 350° F. Spray 11 x 14 inch casserole or
baking dish with cooking spray.
In large bowl, combine all ingredients and stir together.
Spread evenly in prepared pan. Bake for 45 minutes until
top is golden brown.

Berry/Angelfood Cake/Jello Desert

I made this for Easter 2015 and again for this years Easter Dinner.  It is super easy!!!!

In a 9 ×13 inch pan , tear up one store bought angel food cakes.
 Slice fresh strawberries and/or blueberries into spaces between cake. Make 2 boxes
 of strawberry jello as stated on box. Pour hot jello over cake
and push angel food down so it soaks into cake. Refrigerate until
 set. Just prior to serving cover with cool whip.

Applesauce Bran Muffins (using Raisin Bran Cereal)

• 
  
• 
  
• 1-1/4 cups flour
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 2 cups Post Raisin Bran Cereal
• 1 cup fat-free milk
• 1 egg, lightly beaten
• 1/2 cup applesauce
• 1/3 cup firmly packed brown sugar
• 2 Tbsp. margarine, melted

Directions

1. Preheat oven to 400°F. Mix flour, baking powder and salt in large bowl. Mix cereal and milk in medium bowl; let stand 3 minutes. Stir in egg, applesauce, sugar and margarine. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
2. Spoon batter into muffin pan sprayed with cooking spray, filling each cup 2/3 full.
3. Bake 20 minutes or until golden brown. Serve warm.

Tips and Suggestions

french toast casserole

French Toast Casserole

This is quick and easy to prepare and very good.  I served it to Megan and her family on the Wednesday morning after Easter 2016 with fruit and deviled eggs.  

Ingredients

• Ingredients:
• 1 stick butter
• 1½ cups brown sugar
• ½ teaspoon cinnamon
• 6 eggs
• 1½ cups milk
• 12 slices white bread

Instructions

1. Melt butter and mix with brown sugar and cinnamon
2. Spread half of the brown sugar mixture in the bottom of a 9x13 pan
3. Place six pieces of bread over brown sugar mixture
4. Spread the remainder of the brown sugar mixture over the bread
5. Place remaining six pieces of bread on top
6. Beat eggs and milk together and pour on top of everything
7. Cover and refrigerate overnight
8. Bake at 350 for 40 minutes

Baked Salmon Patties

Baked Salmon Patties

4 Servings

1 (14 3/4 oz.) can pink salmon, drained, skin and bones removed or 2 (5 oz.) cans skinless, boneless salmon, drained

3/4 cup milk

1 cup fresh bread crumbs

1 egg, beaten

1 tsp. dried minced onion

1/4 tsp. salt

1/8 tsp. pepper

Combine all ingredients; mix well.  Spoon into 8 greased muffin cups, using 1/4 cup in each.  Bake at 350° for 45 minutes or until browned.   45 MINUTES IS TOO LONG, next time try thirty minutes.  

NO BAKE BARS (Chocolate/PB/Coconut/Oatmeal)

• 1 cup peanut butter
• 1/2 cup honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 cups dry oats (not instant)
• 1 C shredded coconut
• 1/2 C chopped walnuts (optional)
• 1 1/4 cups dark chocolate chips
• 1 t vanilla extract

Directions:

1. Melt peanut butter, honey and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla.
3. Stir until chocolate is entirely melted.
4. Pour into a 9×13 pan and cool in the fridge.
5. When it’s set, cut into bars and enjoy.
6. Store in the fridge. If they last that long!

Italian Beef Stew

ITALIAN BEEF STEW (Crockpot)

I found the original recipe in EVERYDAY FOOD December 2004 and prepared it while living in West Laurens..  The original recipe did not call for tortellini or carrots, though.   I found the recipe again today and tried it again!  Peggy raved about it.

• 1 tablespoon olive oil
• 1 can diced tomatoes with garlic, basil and oregano (28 ounces)
• 1 large onion, cut into 8 wedges
• some italian seasoning and some TRADER JOES 21 Seasoning Salute, salt and pepper   
• 2-3 lbs stew meat from chuck roast
• couple small white potatoes, scrubbed
• fresh carrots scrubbed and cut into large pieces (halved)
• one can mushrooms
• chopped celery and some chopped green pepper
• minced garlic
• ketchup 
• one package of  cheese Tortellini from Aldi's (8.8 ounces)
• one heaping tbsp of brown sugar

I browned the meat well (in the oil) and placed in crockpot with the onion, tomatoes, seasonings, carrots and celery and green pepper and garlic.   Added a large dollop of Ketchup, stirred and put crockpot on LOW, cooked for several hours.  I added the brown sugar about halfway through.  I added the tortellini for the last hour, and the mushrooms for the last fifteen minutes (along with a second dollop 0f ketchup)

Shepards Pie

I browned a little less than a pound of ground beef along with some chopped onion and green pepper.  Drained well, and sprinkled some flour over the meat, stirred in some beef broth and cooked it down to make a gravy.  Added a dollop of ketchup, some sweet pepper relish and some crushed garlic...it still seemed somewhat watery so I stirred in some bread crumbs to thicken it and cooked a couple of more minutes.

Put the beef in the bottom of a round casserole dish, then some canned carrots and then some leftover JULIENNE POTATOS from a  couple of days ago.

oven at 375, covered for fifteen minutes
and then uncovered for fifteen minutes.

COOKS HAM: recipe idea from Carol Kraft, December 2011

 COOK'S HAM. First, I rinsed the ham with ginger ale. I made a paste of brown sugar and orange juice and spread it on, I attached pineapple slices with cloves, and poured one can of ginger ale in the bottom of the pan, and baked according to the directions on the ham. 

More recently, I substituted an Appleton Farm Ham from Aldi's

BAKED BBQ PORK CHOPS

BAKED BBQ PORK CHOPs

• 
  
• 6 pork chops, 3/4 to 1-inch thick
• 1 medium onion, halved and thinly sliced
• 1/4 cup vinegar
• 3/4 cup water
• 1 tablespoon brown sugar or honey
• 1 tablespoon Worcestershire sauce
• 1/2 cup ketchup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• dash cayenne, optional  (I used sriracha sauce)
  ADD TO SHOPPING LIST

   

  SAVE RECIPE
   Serves 6

1. Preheat oven to 350°.
2. Place pork chops in bottom of a 13 x 9 x 2-inch baking pan.
3. Place sliced onion over the pork chops.
4. Combine remaining ingredients; pour over pork chops.
5. Bake uncovered for 1 hour, or until chops are tender.

I only had three chops, but I made the amount of BBQ sauce in the recipe up above.

and  I covered the pan with foil for the first half hour of cooking.

POACHED CHICKEN BREASTS

3 cups of apple cider
one box of chicken broth
three med. carrots cut into thirds
3 stalks of celery cut into two inch chunks
2 medium onions halved
four cloves of garlic smashed
thyme
chicken breasts
combine all ing. except chicken and
bring to a boil, gently place chicken
breasts in the boiling water.  If they
are not covered with liquid add water
or cider or broth,   Return liquid to
boil and cover pot, turn heat off and let
sit for 30 minutes.

save liquid for other uses, in frig or
freezer

Salisbury Meatballs

12 ounces premade frozen meatballs
2 tbsp olive oil
one half medium onion sliced vertically
one tbsp flour
one and a half cups chicken or beef broth
two tbsp tomato paste
half tsp Dijon mustard
2 tbsp worcestshire sauce
1/4 tsp salt
freshly ground black pepper
cooked egg noodles

350 degree oven, spray bottom of cookie sheet or use alum foil
bake meatballs thirty minutes

heat oil in skillet
cook onions about four minutes, until they just start to brown
sprinkle with flour, stir and cook for two more minutes
add broth and stir
add tom. paste and mustard, worcestershire sauce, salt and
pepper.  bring to simmer, simmer for ten minutes

when meatballs are done, add to sauce
stir and serve over noodles

VERY TASTY