Crack Potatoes One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I left it in my parent's refrigerator! I was devastated! I took the dip back home and started thinking about what to do with it - other than eat it all by myself. Crack Potatoes or Loaded Potato Casserole 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Crockpot Easy Mac & Cheese I have never made this recipe before today….I was amazed at how simple it was I had to try! It was really good! Great for Easter or other large gatherings! Get your slow cooker out spray with cooking spray….mix all ingredients…place cover on. Ingredients 1/2 pound elbow macaroni 4 cups shredded Cheddar cheese, divided 1 (12 fluid ounce) can evaporated milk 1 1/2 cups milk 1 eggs 1 teaspoon salt 1/2 teaspoon ground black pepper Dash of worsherhire sauce Directions 1.Coat the inside of the slow cooker with cooking spray. 2.In a large bowl, beat egg with fresh and evaporated milks. 3.Cook on low for 5 to 6 hours. 7UP Biscuits What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! 7up Biscuits 2 cups Bisquick 1/2 cup sour cream 1/2 cup 7-up 1/4 cup melted butter Preheat oven to 450. Cut sour cream into biscuit mix, add 7-Up. Sprinkle additional biscuit mix on board or table and pat dough out.
Spicy Black Bean Stuffed Peppers I like to stuff stuff. Chicken, turkey, tacos, bras, cookies, potatoes, brownies, bellies… any old thing, really. It’s almost always a fabulous idea (well, not the bra one). So go. Spicy Black Bean Stuffed Peppers Preheat your oven to 400°F. Cut a long slit, lengthwise, along the center of each pepper. Heat olive oil in a medium sauce pan set over medium heat and add your chopped onion. Add the garlic and stir constantly for 30 seconds, just until fragrant. Add your drained and rinsed black beans along with 1/4 cup water. Stir in your spices. Cover, set the heat to low, and let the beans simmer in spices for at least 15 minutes but the longer the better. After simmering, the beans should be thick and slightly mushy. Add corn and stir to combine. Divide the bean mixture into each pepper and sprinkle them with Colby Jack cheese. (serves 2) And please feel free to vote for my entry into The Next Food Blog Star Challenge 2! Tagged as: black beans, cheese, cilantro, corn, Mexican, stuffed peppers
Aunt Peg's Recipe Box I love, love, love this cake! It is easy to make, and is soooo delicious. It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake. Enjoy! Cake: 1 (18.25 oz.) box devils food cake mix 1 (3.4 oz.) pkg. instant chocolate pudding mix 1 c. hot water 3/4 c. vegetable oil 1 tsp. vanilla 4 eggs Filling: 1 (8 oz.) pkg cream cheese, softened 1/2 c. sugar 1 egg 1/2 c. semisweet chocolate chips 1/2 c. chopped pecans, optional Frosting: 3 c. powdered sugar 1/4 c. butter, softened 1/4 c. powdered baking cocoa 4-5 Tbsp. milk Preheat oven to 350 degrees. Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well). In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes. In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Store the cake in the fridge.
Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Gnocchi Mac n' CheeseFrom Cuisine at Home1 pound purchased or homemade gnocchi2 Tablespoons butter2 teaspoons garlic, finely chopped1 Tablespoon all-purpose flour3/4 cup milk1 teaspoon Dijon mustard1/4 cup shredded Gruyere cheese1/4 cup shredded fontina cheeseSalt and white pepper to taste1/3 cup shredded Parmigiano-ReggianoBasil leaves for garnish, optional (I chopped fresh basil and added it in to my cheese sauce)Preheat oven to 375.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” Perfect Mac-n-Cheese (serves 4 as a side dish) Preheat oven to 350 degrees. Beecher’s Flagship Cheese Sauce (makes 4 cups) Remove from the heat.
Brown Sugar Meatloaf This is the time of year I consider meatloaf season, and I’ll tell you why. According to the calendar, we have officially crossed over from winter into spring. And here in the Northeast, we’ve been treated to a whole run of days where it definitely feels like spring. The birds are chirping, the sun is shining, the flowers are coming out, and everyone is in a great springtime mood. You can’t help but bury your nose in the nearest bunch of pink cherry blossoms and breathe in. And then just like that, Mother Nature changes her mind and blows a blast of Arctic air across your back yard and you feel a little foolish for spending all that time moving your winter clothes out of your closet and your summer clothes in. And/or switching from your winter collar to your summer collar, as the case may be. Now THIS meatloaf is particularly wonderful, because it has a little brown sugar action going on. Now be very patient and let your meatloaf sit for about 10 minutes to compose itself. Ingredients 1.
Garlic Potato Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper
Fettuccine Alfredo Without All The Guilt I do love a good heaping plate of fettuccine alfredo. Alfredo, for those of you who don’t already know, basically includes three ingredients. Parmesan cheese. However, there is a price to pay for all this succulence, and that price will come back to haunt you when you try and button your favorite Levis if you have the classic fettuccine alfredo too often. Anyway. Does it taste like classic alfredo? Fetteccine Alfredo Without All The Guilt, adapted from Real Simple Fettuccine Alfredo Without All The Guilt Ingredients12 ounces fettuccine 1 head broccoli, cut into florets, stalk peeled and sliced 1 1/2 cups 1 percent milk 2 tablespoons unsalted butter 2 tablespoons flour 1 cup cup freshly grated Parmesan, plus more for servingkosher salt Directions1.
Turkey Day Troubles - Installment #2 I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. And when you serve that dish to guests, they come to understand you a little better." I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. BAKE at 350 degrees for 45 minutes or until golden brown. 1. 2.