For New Years Eve Dave and I stayed home and had our own ham dinner. I found a recipe in a book called Taste of the South for this mac and cheese and it was fabulous! Dave had 3 helpings of this so you KNOW that it was good!!!
Extra Cheesy Macaroni and Cheese
6 tbsp butter
1/2 c all-purpose flour
3 c whole milk
1 1/2 tsp salt
1/4 tsp white pepper
1/2 tsp dry mustard
1/4 tsp nutmeg
2 c shredded mozzarella cheese
5 c shredded cheddar cheese, divided
12 oz Velveeta cheese, cubed
1 lb elbow macaroni, cooked according to pkg and drained
Preheat oven to 450 degrees. Spray a 9x13 pan with non-stick cooking spray. In a large
stockpot melt butter over med heat. Add flour, whisking well. Cook, whisking frequently until
thickened 2-3 mins. Add milk, whisk to get rid of all lumps. Cook until thickened, 5-6 mins. Add salt, pepper, mustard and nutmeg to milk mixture, whisking well. Add mozzarella cheese, 4 c cheddar cheese and all of the Velveeta. Stir until all cheese is melted. Add cooked noodles and pour into prepared pan. T0p with remaining 1 cup cheddar cheese. Bake until cheese has melted, 4 - 5 mins.
Serves 12
Monday, January 16, 2012
Saturday, January 14, 2012
Cheesey Garlic Bread
I got this recipe from a blog that I follow called Cooking Up North and I have made
several of her recipes and they are all terrific! She is an awesome cook and also a great stamp artist! I made this recipe and Dave and I both couldn't get enough of it!
Cheesy Garlic Bread
3 1/2 c grated cheddar cheese
3/4 c grated Monterrey jack cheese
1/2 c mayonnaise
4 Chopped green onions
1 loaf of french bread
dash of salt
Mix all together and set aside. Cut your bread in half the long way and spread with a mixture of 1 stick of butter and 2 cloves of minced garlic. Spread cheese mixture on top of butter mixutre and bake 10 mins at 425 degrees until cheese is melted.
several of her recipes and they are all terrific! She is an awesome cook and also a great stamp artist! I made this recipe and Dave and I both couldn't get enough of it!
Cheesy Garlic Bread
3 1/2 c grated cheddar cheese
3/4 c grated Monterrey jack cheese
1/2 c mayonnaise
4 Chopped green onions
1 loaf of french bread
dash of salt
Mix all together and set aside. Cut your bread in half the long way and spread with a mixture of 1 stick of butter and 2 cloves of minced garlic. Spread cheese mixture on top of butter mixutre and bake 10 mins at 425 degrees until cheese is melted.
Friday, January 13, 2012
Barb's Potatoes
Our family has started a new tradition that who ever has the holiday at their house makes the meat and the buns. This Christmas my brother and his wife hosted the festivities and they made baked ham. I quickly volunteered to bring the potatoes and Dave volunteered red to bring the appetizer. Dave made the Salsa Artichoke Dip and my friend Barb gave me her recipe for some really awesome potatoes that I just had to try. The thing that got me on these is that you can make them ahead of time and either heat them in the oven or in the microwave! What could possibly be easier?
Barb's Potatoes
5 lbs potatoes, washed, peeled, boiled and drained
8 oz cream cheese
1 c sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp white pepper
2 tbsp butter
Mash all together and put in a microwave or oven safe bowl. When
reheating add a couple of more tbsp butter, stir, serve and enjoy!
Barb's Potatoes
5 lbs potatoes, washed, peeled, boiled and drained
8 oz cream cheese
1 c sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp white pepper
2 tbsp butter
Mash all together and put in a microwave or oven safe bowl. When
reheating add a couple of more tbsp butter, stir, serve and enjoy!
Wednesday, January 11, 2012
Holiday Cranberry Chutney
I made this for all my work friends and managers this year for Christmas. It was very easy to do and very festive as well. I put it in little jars and decorated the lids with some punched snowflakes. I highly recommend this for your next holiday get together.
Holiday Cranberry Chutney
1 12 oz pkg fresh cranberries
1 1/4 c sugar
3/4 c water
1 lg cooking apple, chopped finely
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
In a sauce pan combine all ingredients; bring to a boil, stirring constantly.
Reduce heat, simmer for 15-20 mins or until apple is tender and mixture
thickens. Cool completely. Store in the refrigerator.
Serve this with pork or as a an appetizer serve over a block of cream cheese
and with crackers.
Holiday Cranberry Chutney
1 12 oz pkg fresh cranberries
1 1/4 c sugar
3/4 c water
1 lg cooking apple, chopped finely
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
In a sauce pan combine all ingredients; bring to a boil, stirring constantly.
Reduce heat, simmer for 15-20 mins or until apple is tender and mixture
thickens. Cool completely. Store in the refrigerator.
Serve this with pork or as a an appetizer serve over a block of cream cheese
and with crackers.
Monday, January 9, 2012
Reese's Peanut Butter Bark
Deb made this for us to try at work over the holidays and it was super good! I am not the biggest peanut butter fan but I have to admit that it was very good and very easy to make!
Reese's Peanut Butter Bark
2 pkgs (4oz) semi sweet chocolate baking bar, broken into pieces
1 2/3 c Reese's peanut butter chips
1 tbsp shortening
1/2 c peanuts or toasted almonds, coarsely chopped (Optional)
Cover cookie sheet with wax paper. Place chocolate in a microwave
safe bowl. Microwave at 50% power for 1 min; stir. If necessary cook
an additional 30 seconds at a time, stirring after each heating until
chocolate is smooth. Immediately place peanut butter chips and
shortening in another microwave safe bowl microwave for 1 min; stir.
If necessary cook an additional 30 seconds, stirring until smooth. Stir in nuts. Alternately spoon mixtures onto prepared tray. Swirl with a knife for the
marbled effect. Gently tap tray on counter to even out the thickness.
Refrigerate about 1 hour or until firm. Break into pieces and store in
a cool dry place.
Reese's Peanut Butter Bark
2 pkgs (4oz) semi sweet chocolate baking bar, broken into pieces
1 2/3 c Reese's peanut butter chips
1 tbsp shortening
1/2 c peanuts or toasted almonds, coarsely chopped (Optional)
Cover cookie sheet with wax paper. Place chocolate in a microwave
safe bowl. Microwave at 50% power for 1 min; stir. If necessary cook
an additional 30 seconds at a time, stirring after each heating until
chocolate is smooth. Immediately place peanut butter chips and
shortening in another microwave safe bowl microwave for 1 min; stir.
If necessary cook an additional 30 seconds, stirring until smooth. Stir in nuts. Alternately spoon mixtures onto prepared tray. Swirl with a knife for the
marbled effect. Gently tap tray on counter to even out the thickness.
Refrigerate about 1 hour or until firm. Break into pieces and store in
a cool dry place.
Tuesday, January 3, 2012
Dave's Artichoke Salsa Dip
This is FANTASTIC and another very easy recipe but it makes a lot so you might want to cut this in half or even in thirds. This was served at the country club where Dave used to work and club members loved it too!
Dave's Artichoke Salsa Dip
24 oz cream cheese
3 cups mayo
3 cups salsa
3 cans artichokes, drained and rough chopped
1 1/2 cups Parmesan cheese
Mix all together and put into a oven safe dish. Cover with plastic wrap and then cover with foil, making sure all the plastic wrap is under the foil. Bake, yes with the plastic wrap and don't worry it won't melt, for 1 hour at 350 degrees. Remove foil and plastic wrap and continue to bake until it is bubbly and golden. Serve with bagel chips, pita chips or sliced and toasted baguette.
Dave's Artichoke Salsa Dip
24 oz cream cheese
3 cups mayo
3 cups salsa
3 cans artichokes, drained and rough chopped
1 1/2 cups Parmesan cheese
Mix all together and put into a oven safe dish. Cover with plastic wrap and then cover with foil, making sure all the plastic wrap is under the foil. Bake, yes with the plastic wrap and don't worry it won't melt, for 1 hour at 350 degrees. Remove foil and plastic wrap and continue to bake until it is bubbly and golden. Serve with bagel chips, pita chips or sliced and toasted baguette.
Monday, January 2, 2012
Cranberry Jalapeno Salsa
This is AWESOME and so stinkin easy to make if you have a food processor. It is very festive looking and everyone will love the sweet and spicy flavor!
Cranberry Jalapeno Salsa
INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, half seeded
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When you are ready to serve put a block of cream cheese on your plate and pour half over and serve with crackers.
This makes a lot so take half to your party and keep half for yourself!
Cranberry Jalapeno Salsa
INGREDIENTS:
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, half seeded
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS:
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When you are ready to serve put a block of cream cheese on your plate and pour half over and serve with crackers.
This makes a lot so take half to your party and keep half for yourself!
Sunday, January 1, 2012
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