My Grandson, Evan, loves Mac & Cheese. I’m not fond of the boxed variety and I didn’t want to make a huge batch since I typically don’t typically eat gluten.
I tried this recipe and was pleased with the results. He ate every bite! My taste test confirms it was delicious. It’s easy, cheaper than boxed, and so much better!
Microwave Mac ‘N Cheese
1/2 cup macaroni
1/2 cup milk
1/2 finely grated cheddar cheese
Combine macaroni and milk in an oversized, microwavable container (I used a pryex 2 cup measuring cup). Microwave for 1 minute on high. Stir the ingredients and cooked another minute and stir again. Continue this process until noodles are cooked through.
Remove from the microwave and stir in cheese until melted.
Crock pot meals are the best…easy with so many options. I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago. This recipe sounded very similar but with the addition of cream cheese. YUM!
I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for. It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!
CROCK POT CHICKEN CREAM CHEESE CHILE
2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 small can mild green chiles
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
Stir to combine, then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?
POTATO BACON CHOWDER
8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)
Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.
One of the great cookbooks I received when I was newly married was Betty Crocker’s Dinner for Two Cookbook (love the $2.95 price tag).
A favorite recipe that I still refer to is the Oven-Fried Chicken. I love fried chicken but I don’t enjoy standing over the stove cooking it. This recipe has the flavor of a true fried chicken but with the simplicity of baking in the oven.
1/4 cup shortening or salad oil
1/4 cup flour
1/2 teaspoon salt
1/8 tablespoon paprika
1/8 teaspoon pepper
1 1/2 pounds chicken pieces
Heat oven to 425 degrees. In oven melt shortening in baking pan.
Mix flour, salt, paprika, pepper in plastic or paper bag; shake chicken, 2 or 3 pieces at a time in bag until coated.
Place chicken skin side down in pan.
Bake uncovered 30 minutes. Turn chicken, bake until tender, 15 to 30 minutes longer.
Seafood Chowder is so easy and so delicious! I love recipes that are easy to prepare and contains items in your pantry and freezer. This Chowder fits the bill. My friend and former co-worker, Cyndi, shared this with me a few years ago and it’s a regular on my winter menu.
Hope you enjoy as much as I do!
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 large potato chopped small (or 10 or 12 red new potatoes)
1 teaspoon thyme
1/2 teaspoon salt
Fresh ground pepper to taste
2 tablespoons Worcestershire sauce
2 cups chicken broth (equals 1 can plus some water)
1/2 cup cream (or evaporated milk)
1 can corn (drained)
1 can chopped clams with juice
1/2 lb. Tilapia – cut into bite size pieces (
1/2 lb. Shrimp peeled and cut into bite size pieces
Sauté onion, celery, potato in butter for 5 min. Season with salt and pepper.
Add chicken broth, Worcestershire, and thyme and cook until potatoes are tender (about 15 min)
Add clams with juice, fish and shrimp. Cook over med heat about 10 min
Add can of corn and cream, season with pepper to taste, heat to serve immediately.
It serves 4 smaller serving bowls or 2 large servings as main meal.
Ok, I’m on a Pinterest roll this week. I LOVE this website and used so many ideas from Pinterest for both daughter’s weddings. I noticed several family and friends pinned this Strawberry Bruschetta and I had to try it. It is amazingly simple yet fantastically delicious. I’m made it for parties, assembled and ready to serve. It’s like dessert for an appetizer. It feels soooo right.
It’s summer! Enjoy!
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries sit for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.
Mexican Quiche hit my recipe box via Sunset Magazine circa early 1980s. Over the years, I have made with it with chorizo or more often with a savory sausage. Topped with a fresh slice of yummy avocado and tomato, it presents beautifully.
Recently I served Mexican Quiche at my annual Mother’s Day Coffee. There were a few pieces left over and were equally tasty the next day.
When serving a crowd, I often make the Quiche the night before and have it ready to pop in the oven the next morning. Enjoy!
1 pound chorizo (or savory) sausage
2 medium-size onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons diced green chiles
2 cups half and half or milk
1 can sliced ripe olives, drained (2.5 oz.)
1 can whole kernel corn, drained (8.75 oz.)
3 cups shredded Jack cheese
Avocado and Tomato Slices
Fresh cilantro sprigs
Remove casings (if necessary) from chorizo. Crumble or finely chop meat and place in a wide frying pan; cook, stirring over medium-high heat until browned. Add onions and saute until tender. Drain off excess fat. Stir in salt, pepper, and chilies. Remove from heat.
In a large bowl, beat eggs and half-and-half just until blended. Stir in chorizo mixture, olives, corn and cheese. Evenly spread in a greased 10×15″ jelly roll pan.
3. Bake in 375F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with avocado, tomato, and cilantro.
Last fall I was attending a gal pal gathering and Forgotten Cookies were served. How in the world have I gone through life without EVER tasting one of these. They are melt-in-your-mouth delicious. They also solve my cookie-baking dilemma of leaving them in the oven too long.
Wouldn’t this be a great recipe when your child remembers to tell you at 9 p.m. that you are supposed to bring cookies to school the next day? Mix them up the night before, pop them in the oven, and TA-DA…they are ready for you in the morning. Hmmm…maybe breakfast that day, too, after all, it does have eggs…
2 egg whites at room temperature
2/3 cup sugar
pinch of salt
1 teaspoon vanilla
1 cup chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks.
Add salt and vanilla. Stir well. Stir in pecans and chocolate chips.
Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.