Creamy Baked Macaroni and Cheese

Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velveeta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ...

Breakfast Tater Tot Casserole

1 Bag Tater Tots
1 1/2 lbs. Spicy Italian Sausage
1 Onion Chopped
2 Cups Shredded Cheese, Divided
1 Dozen Eggs
1 1/2 Cups Milk
1 Tsp. Salt
1 Tsp. Pepper
2 Tsp Garlic Powder

Place tater tots in bottom of baking dish.
Pour one cup of the shredded cheese over the top of tater tots.
In a skillet brown the sausage with the onions, then pour over top of cheese.
Beat the eggs with the milk, salt, pepper and garlic, pour this mixture over sausage.
Place casserole in oven and bake for 45 minutes.
Remove casserole from oven and pour the remaining 1 cup of cheese over the top.
Return to oven until cheese bubbles.

Southern Braised BBQ Beef Sandwich

One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade BBQ sauce)
Salt and freshly ground black pepper
12 sandwich or hamburger buns

• In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.
  
  Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.
  
  Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.
  
  Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

  Serve on buns. Makes approximately 12 sandwiches.

  
  

Chocolate Dream

*1 box Duncan Hines® Fudge Brownie Mix
*1/4 cup Kahlua
*2 cups prepared chocolate mousse
*2 cups real whipped cream1 oz. semi-sweet chocolate shavings

Prepare brownie mix according to instructions on box, using the two egg recipe and substituting milk for the water.
*Line (2) 9" X 9" X 2" baking pans with either parchment paper or wax paper.
*Spray bottoms with non-stick cooking spray.
*Pour equal amounts of batter into each pan.
*Bake in a 325 degree oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
*Allow to cool completely.
*Set one brownie pan aside; invert other pan and remove brownie in one piece; return to pan upside down; remove parchment paper.
*Brush the brownie evenly with 1/2 the Kahlua; spread 1/2 the mousse evenly over the brownie; spread 1/2 the whipped cream over the mousse; sprinkle top evenly with chocolate shavings.
*Remove second brownie from pan; brush with remaining Kahlua; place brownie on top of other brownie; spread remaining mousse evenly over the brownie; spread remaining whipped cream over the mousse.
*Refrigerate until ready to serve.

Serves 9

Homemade Kahlua

*6 cups granulated sugar
*4 cups water
*1/4 cup instant coffee granules
*1 cup water
*750 ml bottle of vodka
*1/2 cup vanilla extract

*Dissolve sugar in 4 cups water in a pan over medium heat; boil for 10 minutes; set aside.
*Dissolve coffee granules in 1 cup water in a pan over medium heat; boil for 8 minutes.
*Combine sugar mixture and coffee mixture; cool to room temperature.
*Stir vodka and vanilla into cooled coffee mixture.
*Store in sealed, decorative bottles.

Makes 10 cups

You can also serve this with a chocolate ganache poured over it before serving. The recipe is very simple. Just melt some good quality semi-sweet chocolate chips by pouring hot (do not boil) whipping cream over them and whipping. Let cool before spooning over Chocolate Dream. I have also served this with ice cream instead of mouse.

ENJOY!

Hash Brown Casserole

Have you ever been to "Cracker Barrel"? If so...this is very similar to their recipe!

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
*In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
*Gently fold the potatoes into the mixture and pour into prepared pan.
*Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Serves 8

Oven Brisket

4 to 6 lb. Fresh beef brisket, well trimmed
1 C Barbecue sauce (your favorite)
¼ C Worcestershire sauce
¼ C Liquid smoke (Colgin's is best)
1 T Garlic powder
2 t Celery salt
2 t Lemon pepper
1 t Salt
1/4t black pepper
1 C Chopped onion
1 1/4 C Water
2 pkg's dry onion soup mix
Directions:
Preheat oven to 275°F.

In a large baking dish, (Be sure to use a Pyrex baking dish or very heavy metal pan) thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish with heavy-duty aluminum foil.

Bake at 275°F for 5 to 6 hours. Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce. Makes 8 to 10 servings.

Pressure Cooker Beef Stroganoff

I threw this in the old pressure cooker last night and it came out pretty good. Serves 4-6 but recipe can easily be doubled. Fast, inexpensive and the teenagers like it!

1 lb Stew Meat
1 Tbsp Flour
1 Tbsp. Veg. Oil
1 4oz. Can Mushrooms drained (reserve liquid)
1 Med. Onion
1 tsp. Salt
1/4 tsp. Pepper
Dash Ground Marjoram
2 tsp. Dry Mustard
3 Tbsp. Ketchup
1/2 Cup Dairy Sour Cream

1. Roll beef in flour. Brown in hot Vegetable in cooker.
2. Add enough water to reserved mushroom liquid to measure 1 1/2 cups.
3. Add mushrooms, mushroom-water mixture, and remaining ingredients, except sour cream.
4. Cover and cook 15 minutes after control jiggles.
5. Cool cooker normally for 5 minutes, then place under faucet.
6. Stir in Sour Cream and heat through. Serve with noodles.

Mexican Meatloaf

This was a big hit at The Greene House tonight! Very Easy!




1 lb. ground beef
1 cup crushed Doritos
1 egg - beaten
1 pkt -taco seasoning
1 1/2 cups shredded colby/jack cheese - divided
1 1/2 cups-salsa divided
1/2 can re-fried beans

Combine first 4 ingredients, 1/2 cup of the cheese, and 1 cup of the salsa.
Form mixture into a loaf and place in a greased loaf pan.
Spread refried beans over the top of the meat loaf.
Drizzle remaining salsa over top.
Bake in 400 degree oven for 50 minutes, or until internal temperature reaches 160 degrees.
Sprinkle remaining cheese on top.
Bake additional 5 minutes to melt the cheese.

What's For Dinner 04/21/09

EASY! Chicken Stew

This is a family favorite for busy evenings when you want comfort food, yet don't have the time to simmer it all day. Only takes about 30 minutes. Serve over rice, pasta, or with mashed potatoes.

3 tablespoons olive oil
1-1/2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
3 cloves garlic, minced
1-1/2 medium onion, cut into 1/2-inch pieces
1-1/2 medium carrot, thinly sliced
1-1/2 medium zucchini, cut into 1/2-inch pieces
1-1/2 medium red bell pepper, cut into 1/2 inch pieces
3 (14.5 ounce) cans diced tomatoes with juice
3/4 teaspoon red pepper flakes
3/4 teaspoon dried basil
1-1/2 bay leaf
3 tablespoons butter
salt and pepper to taste

Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

What's For Dinner 04/20/09

Shepherds Pie...well, sort of...

Anytime I just throw a meal together...my husband calls it one of my "wildcat suppers"...This is one of many of those meals.

1 pound ground beef
1 (14.5 ounce) can green beans, drained and I add cubed carrots...
But you can add all sorts of stuff...peas, corn...or just use a can of mixed veggies...whatever you like. You really can't mess it up.
1 (10.5 ounce) can cream of mushroom soup
1/2 onion, diced
1 cup shredded Cheddar cheese
2 cups mashed potatoes (Left over is best...instant works just fine)

Preheat an oven to 350 degrees F (175 degrees C).
Cook and stir ground beef in a skillet over medium-high heat until beef is browned, about 10 minutes. Drain fat. Mix in green beans, cream of mushroom soup, and onion.
Pour beef mixture into a 2 quart casserole dish and top with Cheddar cheese. Spread mashed potato on top.
Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

What's For Dinner 04/14/09

Fettuccine Alfredo
1/2 cup real butter
1 pint (2 cups / 16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional

In a 2-quart saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring constantly, until thick.-Remove sauce from heat and stir in cheese. Do not heat sauce after cheese has been added.-Serve sauce over hot fettuccine noodles and sprinkle with parsley, if desired.

Notes: Though you can’t rush this sauce, if it seems to be taking too long to thicken, stir in up to 1/4 cup cream cheese. Make sure your Parmesan or Romano is grated and not shredded; it won't melt properly if shredded. Do not use Kraft® Grated Parmesan in the canister; your Alfredo won't taste right. Either grate your own or buy the stuff from the deli. This dish cannot be reheated or made ahead of time; the sauce will separate and appear greasy and curdled.

Garlic French Bread

Salad Dressing sort of like Olive Garden
1/2 cup distilled white vinegar
1 tsp. lemon juice
2 Tbls. beaten egg (see *Note*below)
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
3 Tbls. grated Romano cheese
2 Tbls. dry, unflavored pectin (see Notes, below)
1 1/4 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. dried parsley
1 pinch dried oregano
1 pinch red pepper flakes

Pour the vinegar, lemon juice, and egg into a blender; blend for 10 seconds, then allow to rest for 10 minutes.-Add remaining ingredients to blender and blend on low speed for 30 seconds.-Chill at least 1 hour before serving, the longer the better.

*When you mix the raw egg with vinegar and lemon juice it will kill any Salmonella present. You can also buy pasteurized eggs at many supermarkets. Pectin can be found in most supermarkets near the Jell-O or with the Mason jars.*

What's For Dinner 04/13/09

Mushroom Meatloaf

1 lb. ground beef
1.25 oz. pkt. dry French onion soup mix
1/2 cup chopped canned OR fresh mushrooms
1 Tbls. Worcestershire sauce
1 egg - beaten
1/2 cup dry bread crumbs
1/4 tsp. black pepper
10.75 oz. can cream of mushroom soup - low-fat okay
10.75 oz. soup can filled with beef broth

Combine beef, soup mix, 1/2 of the mushrooms, Worcestershire sauce, egg, bread crumbs, and pepper and shape mixture into loaf. -Lay loaf in a 2" deep oblong baking dish.-Combine remaining ingredients and pour over meat loaf.-Bake 400 degree oven for 1 hour, or until internal temperature reaches 160 degrees.

The gravy is wonderful so I am making mashed potatoes, and Corn on the cob....and of course....

Homemade Pan Rolls

3 3/4 cups bread flour, divided
1/4 cup white sugar
1/4 cup shortening
1 teaspoon salt
1 (.25 ounce) package rapid rise yeast
1/2 cup warm water (120 to 130 degrees F/50 degrees C)
1/2 cup warm milk
1 egg
2 tablespoons butter, melted

In a large bowl, stir together 2 cups flour, sugar, shortening, salt and yeast. Add water, milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add the remaining flour, 1/4 cup at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Dough is ready if indention remains when touched.
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9 inch round cake pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 12 to 18 minutes, until golden brown.

What's For Dinner 04/09/09

Coney Chili Dogs!

My dad is from Cincinnati....so we're doing it Cincinnati Style!

1 lb. ground beef
3 lrg. onions - minced
1 1/4 cup ketchup
1 1/4 cup water
1/4 cup chili powder
1 Tbls. garlic powder
1 Tbls. Kitchen Bouquet browning sauce OR ↓
1 Tbls. grated unsweetened chocolate
1 tsp. - 1 Tbls. cayenne pepper - depending on taste
1 tsp. parsley flakes
salt - to taste
Italian bread crumbs - as needed for thickening

In a saucepan over medium-high heat, brown beef and onion, breaking up the beef while it cooks; drain off grease.-Add remaining ingredients, except breadcrumbs, to pot and simmer over low heat for 1 hour.-Slowly stir in bread crumbs to reach desired thickness.
serve chili over a hot dog in a bun and top with grated cheddar cheese and chopped onions. OR!---To make a Five Way, start with a large helping of spaghetti on a platter, ladle on the chili, spoon some kidney beans over top, sprinkle with chopped onions, and smother with grated cheddar cheese. Sometimes I just leave off the Onions and Beans and just make it a three way...just as good in my opinion!

Serves 4-8

Family Game Night

Take a chance! When you tell the family that it's games night at your home...the kids might think you've come unhinged...but make it non-optional and make sure you make it fun! Take it from me...I've done it and it works. Everyone joins in either as a player or a spectator when we played games on the Nintendo Wii. The house is filled with laughter and cheering and it's nice to see everyone having a good time. Playing games is ageless and there is virtually no generation gap.
Plan for one night a week where everyone will be home. If you don't have one night where everyone will be there...you need to juggle things around so you have at the very least one night where the entire family is home.
Then there is board games to consider. You could play everything from Monopoly to Snakes and Ladders depending upon the ages of the children. You could set up themes to play a game for example a Hawaiian theme. Have pineapples and things like that...everyone wears leis. Each person could talk about what they know or as questions about Hawaii. Use your imagination. You know what your family likes.
The game itself doesn't have to relate to the theme; just the atmosphere and conversation. You could be playing Yatzee, Life, Clue, Sorry, Snakes and Ladders, Don't Spill the Beans or Uno. It doesn't matter which game you're playing. You could incorporate your theme into various intervals throughout the game. Each time someone lands on a red square everyone must take a bite of pineapple. Spin a ten and all must eat a macadamia nut! If you select the Go to Jail card, it's your turn to do the Hula dance. Get the idea?
At the end of each game night... discuss next week's theme. Family members can take turns choosing the theme and the accompanying snacks and decor. If it's too much for one person to coordinate or if children are younger...these tasks can be delegated. Your three year old can decide she wants a clown theme complete with balloons and everyone will wear clown make-up. Your 6th grader made opt for an art theme and paint or draw the decorations.
If you want to keep it simple without the extras...that's okay too. You're sure to be a hit with games and their favorite snacks. Everyone will want to come back again and again.
This should be an inexpensive night. You can pick up new games at thrift stores and garage sales for $1.00. Most decorations you may already have around the house or can be picked up at the same places you're getting second hand games or even the dollar store.
My children are now teenagers and we still do this every weekend. Hey take it from me...your children won't remember and thank you for all the hours you put in a work, but they will always cherish the family time together. The family that plays together stays together. Have fun!

What's For Dinner 03,16,09

Beef Taco Skillet

This makes 4 servings so I generally double the recipe.

1 lb. ground beef
1 can Campbell's tomato soup
1/2 cup salsa
1/2cup water
6 flour tortilla's cut into 1" pieces
1/2 cup shredded Cheddar cheese

Cook beef until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water, and tortillas. Heat to a boil. Reduce heat to low and cook for 5 min. Stir and top with cheese.

If you like you can stir in 1/2 a cup of sour cream with soup. OR Use corn tortillas instead of flour and use shredded Mexican cheese blend instead of cheddar.

Our Favorite Cheese Dip

My family loves this cheese dip. We have it often on game night (Fridays)

16 oz. block of Kraft Velveeta Mexican(mild)
1 can Campbell's cream of celery soup
1 5oz. can evaporated milk
Green chili's as much or little to your liking...Personally I do not use the Green Chili's...I used a can of Rotel.

Break up the cheese and melt all together and enjoy!

What's For Dinner Wednesday 02/25/09

Well...yesterday we ended up just having left overs from Monday night...I had some of the smothered potatoes with scrambled eggs and made some "Grands Buttermilk Bisquits" Yum!
Tonight I am making 15 Bean Soup...I buy the "Hursts HamBeens Brand".
They make two different kind...one is a Cajun type soup...the other is ham. We like the ham...in fact...tonight there will not be a bean left in the pot. They are high in fiber and low in fat. I just cook them according 'quickcook' directions on the back. You can use a pound of ham, a hambone, hamhocks, cubed ham (which I use sometimes) or smoked sausage...which is what I am using tonight. When they are done there is a little ham flavor packet that makes it really tasty. I serve it over rice and make a pan of cornbread (usually something simple like Jiffy).

What's For Dinner Monday 02/23/09

Steak Fingers, Country Gravy, Smothered Potatoes, Green Beans And Steamed Carrots.

Steak Fingers

1/3 cup vegetable oil
1 pound round steak. I use Cutlets
2 eggs
1/2 cup milk
salt and pepper to taste
1 1/2 cups all-purpose flour for coating


Tenderize steak by pounding with a mallet. (no need if you use cutlets) Cut into 3 inch long strips.
Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

Smothered Potaotes

5 red potatoes, peeled and cubed
salt and pepper to taste
3/4 cup all-purpose flour for coating
1/2 small onion, diced
2 tablespoons vegetable oil
3 tablespoons water


Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender. Sometimes I fry a little bacon in the pan first for flavor...and add extra onion.

Whats For Dinner Wednesday 02/18/09

Meatloaf, Red Garlic Mashed Potatoes, Lima Beans
**********************************************

Meatloaf

1 1/2 pounds ground beef
1 1/4 teaspoons salt
1 egg
1 dash ground black pepper
1 cup soft bread crumbs (you can also use stuffing mix or Canned italian bread crumbs.)
1/2 cup milk
1/3 cup steak sauce, (e.g. Heinz 57)
1 onion, chopped
1/2 cup diced green bell pepper


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
In a mixing bowl, combine the ground beef, salt, egg, black pepper and bread crumbs. Pour in the milk, 3 tablespoons of the steak sauce, onion and green bell pepper.
Place the mixture into the prepared loaf pan and shape into a loaf. Brush the top with the remaining steak sauce.
Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Red Garlic Mashed Potatoes

8 medium red potatoes, cubed
2 teaspoons crushed garlic
1/2 cup butter or margarine
1/4 cup half-and-half cream
2 tablespoons white sugar
1/4 teaspoon steak seasoning
1/4 teaspoon garlic powder

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.


Lima Beans

I steam the Baby lima beans in chicken broth. This is a very tasty lima bean recipe that is also low in fat.

cooking spray
1/2 medium onion, finely chopped
1 1/2 cups chicken broth
1 (16 ounce) package frozen baby lima beans

Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

Beef Tips and Gravy

Small roast, cut into strips, or cubes (Stew Meat Works!)
1 can cream of mushroom soup
1 can cream of celery soup
1 can french onion soup

Put the beef into a large heavy pan with a tight fitting lid, I use my big iron skillet. Cover the meat with the soups, not stirring, just pour it over. If needed, place foil under the lid or your pan to get a tighter fit. Bake at 300 degrees for at least 6 hours. Stir just before serving. This is delicious over rice, mashed potatoes, or egg noodles. Rolls or biscuits are a must, because the gravy is WONDERFUL.