Friday, February 26, 2021

Ultimate Baked Mac N Cheese

 ULTIMATE BAKED MACARONI & CHEESE


Ingredients
1 1/2 cups dry elbow macaroni shells or cavatappi
3 tablespoons butter or margarine
3 tablespoons all purpose flour
2 cups milk not skim
1/2 teaspoon each salt and pepper
2 cups of shredded cheese I like sharp cheddar and Swiss
Directions
Preheat oven to 350 degrees.
Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
Add the milk and whisk to remove any lumps and add the salt and pepper.
Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
Stir in the cheese and whisk until smooth and melted. Turn off the heat.
When the pasta is almost done but still firm, drain it and add to the sauce.
Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
Notes
The thinner the dish, the less the bake time. I used a cast iron skillet and mine was done in 25 minutes. A thicker dish like a 2 quart casserole will take 40 minutes.
To make ahead, cool the pasta and cheese sauce once they have been mixed together, cover with plastic wrap and chill until ready to bake. Up to two days. Bake until hot in the center and bubbling around the edges.


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Wednesday, February 24, 2021

Pepper Jack Spinach Dip With Bacon

 Pepper Jack Spinach Dip with Bacon!

Ingredients
1 16 oz package chopped frozen baby spinach thawed
1 8 oz container garden vegetable cream cheese softened
1 cup real mayonnaise
1 cup heavy cream or half & half
2 tsp garlic salt
1 tsp onion powder
1/2 tsp black pepper
4 green onion chopped
5 slices bacon cooked and crumbled
2 1/2 cup shredded pepper jack cheese
Instructions
Preheat the oven to 350°F. Oil the bottom and sides of an 8-inch cast iron skillet or similar. Set aside.
Thaw the spinach and squeeze to remove as much moisture as possible. In a medium size bowl, whip together the cream cheese, mayonnaise, heavy cream, garlic salt, onion powder and black pepper. Whip until creamy and combined around 1-2 minutes.
By hand mix in the spinach, green onion, bacon and 1 1/2 cup shredded cheese. Pour into the skillet. Top with the remaining cheese. Bake for 30 minutes or until bubbly.
Serve with pita crisps, tortilla chips or crackers for dipping.
via~melissassouthernstylekitchen
Servings-16



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Sunday, February 21, 2021

Loaded Potatoes

 Loaded Potatoes

Ingredients:
1 stick of butter
8 to 10 golden potatoes
1 or two cups of cheese (Any cheese you like, I prefer Borden Triple cheddar)
1 tbsp parsley (optional)
1 tbsp smoked paprika
Directions:
Heat stick of butter in pan, then add cut potatoes, ADD SALT, PEPPER and smoked paprika TO YOUR LIKING. Cook on medium low about 20 mins until soft (stick a fork in the middle of potatoes just in case). Then add cheese. The bacon is optional. For the dish below I used: Salt and pepper, some smoked paprikafor taste and roasted Garlic Powder.


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Saturday, February 20, 2021

Chicken Pot Pie Bubble Up Casserole

 Chicken Pot Pie Bubble Up Casserole

Ingredients:
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits
Directions:
In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
Cut each biscuit into fourths and toss pieces into chicken mixture.
Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven
Remove from oven and serve!!


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Thursday, February 18, 2021

Old Fashioned Southern Banana Pudding

 Southern Homemade Banana Pudding

Ingredients
8 tbsp. flour
1 cup of sugar
dash of salt
4 cups of milk
4 egg yolks
1 tsp. vanilla
3-4 bananas
vanilla wafers
Instructions
Mix your flour, sugar, salt, milk, egg yolks and vanilla in a saucepan on medium until thickened. Continue to stir constantly as it will stick. This will take approximately 15-20 minutes to thicken.
Place a layer of bananas and cookies in bottom of dish.
Pour 1/2 of the mixture of pudding over the bananas and cookies.
Repeat steps 2 and 3.
Crumble a few vanilla wafers and sprinkle on top.


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Chicken Tenders

 Chicken Tenders (One Taste and You're Addicted)

Ingredients
2 lbs chicken tenders
1 cup grated parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup butter
Directions
Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake for 20-30 minutes or until chicken is done.


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Wednesday, February 17, 2021

Sloppy Joe Dip

 Sloppy Joe Dip

Ingredients
2 pounds extra lean ground beef
2 green bell peppers, diced
1 onion, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
cayenne pepper, to taste
2 cups chicken broth
1 cup ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese, divided
Directions
Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot. Place pot over medium-high heat. Break up and stir mixture as it heats.
Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
Chef's Notes:
You can substitute 2 cups water for the 2 cups chicken broth.
Tips
You can finish this dip in a hot oven (425 degrees F (220 degrees C)) instead of under the broiler. And you don't have to present this as a baked dip. You can just leave it on the stove, on low, for guests to dip into. This dip is perfect served with baguette slices. Enjoy!


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