Slow Cooker Mac and Cheese

One of the gals I work with brought this to a pot luck recently (from frugalginger).  It was a big hit.  I've actually tried a lot of mac and cheese recipes, and this goes towards the top!  Technically, I didn't use macaroni noodles because I was using up some noodles in the pantry, but the results were the same.
Ingredients:  cooking spray, 20 oz of macaroni (cooked), 12 oz of evaporated milk, 1 1/2 c. whole milk, 1/4 c. melted butter, 1 t. salt, 2 eggs (beaten), dash of pepper, 20 oz of sharp cheddar cheese (grated), Paprika (to taste)
Instructions:  
1.  Spray the slow cooker with cooking spray.
2.  Mix the cooled macaroni, milks, butter, salt, pepper, 1/2 cup of the cheese, and eggs.
3.  Pour into slow cooker and top with the rest of the cheese and sprinkle with Paprika.
4.  Cook for 3 hours on low.

Mini Cheese Balls

I've been meaning to try this for awhile.  I've seen it around a time a two, but had never given it a go.  I really do like cheese balls, and I have a recipe for my very favorite.  I decided to try out the individual serving portions-which also solves my problem-I like each bite with a bit of pecan and when you get to the center that's not possible.  I really didn't need a lot more pecan than the original recipe, I just chopped it up a little finer.  I followed all the steps, but when it came down to creating the ball-I created 24 little balls instead and rolled them in the pecans.  I let them chill and then poked a pretzel stick in the top right before serving so you can lift each one up individually.  I still served these with wheat thins next to them (my favorite).

Hawaiian Cheese Ball 

Ingredients:  2 blocks of cream cheese (softened), 2 t. Lawry's seasoning salt, 1 small can of crushed pineapple (drained well), 1/2 green bell pepper (diced small), 2 c. of pecans (chopped fine).  Serve with wheat thins.
Instructions:  Mix all but the nuts.  Roll into ball shape.  Roll in nuts.  Chill for a few hours.

Pimento Cheese Tarts

 Recently I ran into another blogger, she told me about her site, so I had to check it out.  I found the recipe for these at lanabird here.  Pimento cheese....these had my name written all over it.  I've been slightly obsessed with the stuff for the last 5 or so years....I can't explain it.  These were really easy to put together, and as the original recipe said, these make great appetizers at parties and showers.

Pimento Cheese Tarts

PRINT HERE

Ingredients:  2 boxes of mini fillo dough shells, 1 1/5 cup of your favorite pimento cheese, one egg white

 Instructions:  Whip the egg white until it forms stiff peeks (it takes me about 4 minutes on high to reach this), fold in pimento cheese.  Fill pie tarts with pimento cheese mix.

Cook at 375 for 12 minutes.  The tarts will be a light brown.

Football Food: Hawaiian Sweet Roll Ham Sandwiches

This is one of those recipes I've seen floating about, but I didn't try it out until some of my coworkers were raving about the recipe at work.  They were right, it's DELICIOUS.  It makes 12 little mini ham sandwiches....perfect for a football watching party, AND you can make it in advance, then pop it in the oven when your guest arrive.  Win.  Win.  The recipe is originally from the blog beyerbeware.
Hawaiian Sweet Roll Sandwiches
Ingredients:  1 pkg 12 Hawaiian Sweet Rolls, 1 onion (grated), 1 stick of butter, 3 T Dijon mustard, 2 t. Worcestershire sauce, 3 t. poppy seeds, 1/2 pound shaved ham, 8 slices of Swiss cheese. 
Instructions: 
1.  Melt butter in a skillet and add onion, mustard, Worcestershire sauce and poppy seeds.  Simmer for several minutes. 
2.  Slice rolls length wise.   Place on foil lined baking dish.   Place half the onion mix on the bottom of the rolls.  Top with ham and then cheese. Place stop on rolls. 
3.  Top remaining rolls with spread.  Cover with aluminum foil and place in fridge until you are read to bake/eat. 
4.  Bake covered by foil for 20 minutes at 350 degrees. 

Southern Pimento Cheese

 For some reason, maybe because I love it, I've been on the hunt for great pimento cheese recipes.  Despite having three really fabulous recipes to date....I found another one to add.  This was really creamy, and despite the name 'jalapeno' in the ingredient list, it didn't have too much of a kick (granted, I live in Texas-home of spices).  Here is another super simple one to add....I can't explain the passion, but I can attest to the yumminess of this recipe.
Southern Pimento Cheese
Ingredients:  2 c. shredded extra-sharp cheddar cheese, 8 oz cream cheese (softened), 1/2 c. mayo, 1/4 t. garlic powder, 1/4 t. ground cayenne pepper, 1/4 t. onion powder,  jalapeno pepper (seeded and minced), 4 oz jar diced pimentos (drained), salt and pepper to taste.
Instructions:  Stir together and chill.

Paula D's Cheese Noodles

When I find a recipe wiht a line and a half of instructions....I'm in.  This was an easy dish I found via Paula Dean, and I thought-I'm a fan of noodles.  I'm a fan of cheese.  And guess what?  I'm a fan of this dish too. 

If you are a member of either fan club, here's a recipe to try out...

Cheese Noodles

Ingredients:  1 c. cottage cheese, 1 c. sour cream, 1/2 grated onion, 1 t. Worcestershire sauce, 1/2 t garlic salt (or 3/4 if you like more...I like more), 6 oz pkg egg noodles (cooked), 1 c. grated Parmesan cheese

Instructions: Heat oven to 350.  Mix cottage cheese, sour cream, grated onion, Worcestershire sauce, and garlic salt.  Add noodles and place in greased casserole dish.  Top with Parmesan cheese.  Bake 45 minutes. 

Pepper, Cheesy Popovers

 I bought a popover pan last summer after visiting Jordon Pond House in Acadia....it's not necessary to own one, you can do mini versions in muffin pans, but...popovers are so much cooler.  I stumbled upon this recipe for a cheese filled popover on tastingtable and I had to try it out.  I think you could do this with any cheese....it's like a pinata....a little surprise in the middle, though breaking the whole thing apart is a party in the mouth. Popovers are a little eggy tasting, very airy, and really filling.  The following recipe made12 popovers.  If you do this in a muffin
.  tin-makes about 16, only fill it about half full (1/3 c.).
Ingredients:  2 c. whole milk, 4 large eggs, 1 1/2 t. salt, 1/2 t. ground black pepper, 2 c. flour, 2 oz Gruyere cheese (cut one cube per puff, plus additional grated for garnish).
Instructions: 
1. Preheat oven 375 and place your pan into the oven to heat up.
2.  Warm the milk over med heat until hot (about 125), but NOT boiling.  Remove from heat.  In a large bowl, whisk eggs with salt and pepper until smooth.  Slowly whisk in warm milk.  Add flour and whisk until the batter is just combined (it may be slightly lumpy, don't overlook). 

 

3. Remove muffin pans from oven.  Spray generously with nonstick cooking spray.  Pour batter into cups.  Set cube of cheese on top of batter in each cup.  

 

4.  Bake until puffed and deep golden brown (about 40 minutes).  Don't open the door of the oven or they may collapse.  Sprinkle with grated Gruyere and serve immediately.  

Pimento Cheese Crackers

I've been pursuing pimento cheese in every form for the last few years.  I'm not really sure what that says about me.  I'm pretty sure I don't care, but when I saw this recipe for pimento cheese crackers at therunawayspoon, I was pretty sure I'd met my next project.
I especially like this recipe b/c it's one of those 'do ahead' and bake the day of as desired....anything you can do in advance of mealtime is my kind of project because when I'm working the last thing I want to do is come home straight from work and get to cooking.  I also love crackers.  And pimento.  This one is definitely a keeper in my pimento collection. They remind me of traditional cheese crackers....with a kick.   The recipe makes 3 dozen crackers, which is just enough.  For me. 

Pimento Cheese Cracker Recipe

Ingredients: 4 oz jar diced pimentos, 8 oz grated sharp cheddar, ½ c. cold butter, 1 ½ c. flour, 1 t. Worcestershire Sauce, ½ t. garlic powder, 1 t. paprika, dash of cayenne pepper, pinch of salt, pinch of pepper, 1/2 c. chopped pecans

Instructions:
1.  Rinse and drain pimentos, dry on paper towel and then leave them for 10  min. to dry.
2.  Mix cheese and cold butter in a food processor, add the flour, Worcestershire Sauce, garlic powder, paprika, cayenne, salt, and pepper.
3.  Mix until dough begins to come together.
4.  Add pecans and mix in processor until the dough pulls away from sides and forms a ball.
5.  Add dried pimentos and pulse until it forms a ball of dough.
6. Place dough on waxed paper.  Knead the dough a few times to spread pimento pieces into dough. 7.  Cut two more pieces of waxed paper, divide dough into two and place each ball on waxed paper.  Form into a log and roll tightly, press together tightly, and twist the ends.   Refrigerate for at least an hour  (up to two days, or freeze for up to three months). 

8.  Slice into 1/4 inch thick slices, and bake at 350 on cooking stone or parchment paper.  Bake 10 – 12 minutes until edges are browning.  . 

White Chicken Enchiladas

I found this recipe via pinterest.  It's been floating around throughout the net, but I used Joyful's recipe, and I'm keeping it in my stock pile now.  This is easy, and delicious.  I only changed a few things, really, one-the kind of cheese I used. 

White Chicken Enchilada Recipe

Ingredients: 10 small, soft, flour tortillas taco shells, 2 c. cooked and shredded chicken, 2 c. shredded Pepper Jack cheese (the original recipe called for Monterrey Jack), 3 T. butter, 3 T. flour, 2 c. chicken broth, 1 c. sour cream,  4 oz can diced green chillies

Instructions:
1. Preheat oven to 350 degrees and grease 9x13 pan.

2. Mix chicken 1 c. cheese, roll up in tortillas and put in pan.

3. In a pan, melt butter and stir in flour and cook for a min,  add broth and whisk until smooth. Heat over med. heat until thick.

4. Stir in sour cream and chilies. Don't boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with the rest of the cheese.

6. Bake 22 min and then broil for 3 min on high to brown cheese.

Skinny Mac and Cheese.....Really

 There are a few things that will always be a part of my life.  Mac and Cheese....it makes the list.  The problem is there are certain times in my life....like, the day before June 1st and the official OFFICIAL start to swim suit season that I realize the food company I keep and the swim suit section at every store on planet earth are not friends.  I mean.....if you are willing to throw in a nice cover up and by coverup....I mean mu mu....then maybe, but...a mu mu gets bulky to pack on vacation, so...enter....Skinny Mac and Cheese a la Skinny Girl's blog.  And you know what, I can dig it.  I added some seasoning salt, but I managed to make a meal or three out of this.  It was filling, it was a good substitute for those of us in need, and  if one can lose 20 pounds in 20 hours.....I'm pretty much almost, but not really ready for swimsuit season.....but I will be....next June.  And if you too have trouble fitting the mu mu in the suitcase, here's a recipe to help....  

Skinny Mac and Cheese Recipe

Ingredients:  6 c. (24 oz bag) frozen cauliflower and cheese sauce, 2 c. uncooked whole wheat pasta, 3 wedges of Swiss Laughing Cow Cheese, salt and pepper to taste. 
Instructions:  Cook pasta according to the instructions on the box.  Drain.  While noodles are cooking, place the contents of the bag of cauliflower and sauce package into a large microwaveable bowl.  Cover and microwave for 12-16 minutes (until sauce is melted and the cauliflower is hot).  Add cooked pasta to the cauliflower mix.  Unwrap the cheese wedges, place in microwave in a small bowl for 30 seconds.  Stir into the bowl of cauliflower mix.  Mix thoroughly.  Season to taste. 
4 servings:  1 c.=202 calories or 5 pointsplus values

Wine and Cheese Date Basket

My friend, Amber is getting married this June.  I can't even tell you how excited I am for her!  I'll be sharing more details in the future.  There is a group of us hosting a shower May 9th I'll be blogging details from soon.  I'm also arranging the flowers for her wedding.....which I'm sure I'll be tossing up on the blog as well.  BUT first, I was able to attend her couples shower in March.  We were asked to bring a gift that would make a great date.  A group of gals and I went together and put together this as our gift.  I'm sharing, mostly for my future self, but hey, it could help someone!  I inspected her registry and tried to find something that would inspire the gift, and I saw this cheese grater, so.....how about wine and cheese?  This seems very Amber-ish. 

I bought some crackers, two wheels of cheese, chocolates, napkins (I tried to find them with her initial on them, but LITERALLY went to seven places before just going with the colors of their wedding).  I also acquired a bottle of wine, which I know NOTHING about, truly.  Don't even send me to get alcohol.  I'd get you something 'pretty.'  BUT, as a Baptist girl, I may not know what wine to buy, but I know who does.  I asked my Episcopalian friends ;o).  Thanks, Heather for the wine! 

 I added a tag, everyone signed it, I wrapped it up, and delivered it to the happy couple. 

There are so many fun events coming up/that I've been able to enjoy this spring from babies to wedding festivities, to just the joys of daily life.  I so appreciate these moments of celebrating and sunshine.  :O)

Crock Pot Macaronni and Cheese

There are a few dishes I'd like to conquer in this life....mac and cheese is one of them.  There are a lot of good variations out there, and this is probably the 12th recipe I've posted, but it's another good one, and the cool thing is....you can make it in a crock pot.  WHAT?  It's one of those dishes my family has at special dinners because we are...uhhh....classy like that, so anything that freeze up the oven and the stove is good with me!  This is really tasty. 

Crockpot Mac and Cheese Recipe

1 1/2 c. milk, 12 oz can of evaporated milk (I read if you use skim it will keep the egg and milk from curdling...I dind't have this problem, but there it is....), 1/4 c. butter (melted and cooled or it will cook the eggs), 3 large eggs, 1/2 t. salt, 3 c. shredded Italian blend cheese, 1/2 lb noodles of your choice (do NOT cook it in advance, it will cook in your sauce).  Black pepper, and 1/2 c. parmesan. 

Spray the inside of your slow-cooker with cooking spray.  Inside the pot combine milks, eggs, cooled butter and salt.  Whisk until smooth and then added the Italian cheese and noodles.  Sprinkle with black pepper, and stir to coat all the noodles.  Sprinkle the top with Parmesan cheese (I used more than it called for).  Cover and cook on high for 30 minutes.  Reduce the temperature to low and cook for another 2 1/2 hours until the middle is set.  Again, I actually stirred it all together, topped with cheese, but before I cooked it I covered it and put it inside the fridge until the next day.  I just placed it on low for about 4 hours and it was yummy.  I just let all the cheese get warm and melty....and yum yum....YUM. 

Football Dip

This dip isn't going to win any beauty pageants, but trust me, it's all about what's on the 'inside.'  Yum.  I've seen a few versions of this floating around the net, this is what I like.  Think queso, but easier, and....well, just yum.    With football season wrapping up, I think this is just icing on the cake....or dip on the chip for those last few games.  And without further ado...or rather, additional adjectives...

Football Dip

Ingredients

1 can of chili (15 oz), 2 pkg of cream cheese (16 oz total)-softened, 2 c. of shredded cheddar cheese, 4 green onions-chopped, 1 t. of red pepper flakes, Frito's. 

Instructions

Mix chili, cream cheese, cheddar cheese, and green onion.  Bake for 20 min in a 350 degree oven.  Sprinkle with red pepper.  Serve with tortilla chips or Frito's

Nacho Potato Soup

My extended family is really picky.  About the only thing that is safe to make isthing involving cheese....and if it also involves any sort of vegetable...it better be well hidden within that cheese.  Lauren brought this soup to work one day, and was kind enough to share the recipe via Taste of Home with me.  I tried it out with the family awhile back, and it was a huge hit, not to mention, very easy to put together!  So....if your family is like mine, or if you'd ever like to invite my family over for dinner...might I recommend this Nacho Soup?  Kinda perfect for these winter months too. 

Nacho Potato Soup

Ingredients:  1 pkg (5 1/4 oz) au gratin potato mix, 1 can (11 oz) whole kernel corn (drained), 1 can (10 oz) rotel (undrained), 2 c. water, 2 c. 2% milk, 2 c. cubed velveeta, minced fresh parsley (I omitted this, my family is frightened by green things that might contain nutrition), tortilla chips. 

Instructions:  Combine potato package, corn, tomatoes, and water.  Bring to a boil.  Reduce heat.  Simmer for 15 minutes (until potatoes are tender).  Add milk, and cheese, cook until cheese is melted.  Garnish with parsley.  Serve with tortilla chips.  I actually threw the soup in the fridge over night after I melted down the cheese, and heated it again the next day before serving with dinner.  It was great, and saved me from having to figure out timing. 

Chicken and Cheese Enchiladas

This is a Campbell Soup recipe my aunt found and shared with me. It's an easy, and delicious meal perfect for winter....or fall....or Groundhog's Day, trust me, no reason necessary 

Chicken and Cheese Enchiladas

Ingredients:  1 can cream ofchicken soup, 1/2 c. sour cream, 1 c. picante sauce, 2 t. chili powder, 2 C. cooked chicken, 1/2 c. monterey jack cheese, 6 flour tortillas (get the larger ones), 1 small tomato and green onion (chopped).

Instructions:

1.  Heat oven to 350.  Stir soup, sour cream, picante, and chili powder.

2.  Stir in 1 cup of mix with chicken and cheese in a bowl. 

3.  Divide chicken/cheese mix among 6 tortillas.  The picture below shows what I did....before I went back and added the chicken to the mix, but...if you've never made an enchilada, the mix goes down the middle, do as I say, and not as I did.   

 4.  Roll and place seam side down. 

 5.   Pour the remaining mix over the enchiladas. 

 6.  Cover and bake for 40 minuts until bubbling.  Top with tomatoes and onions for serving.

Freezer Meal: Cheese-y Chicken and Egg Noodles

I have been hunting down easy recipes that can be easily frozen.  As a party of one, I half, and third recipes down a lot, but it's always weird with cans of soups etc.  I'm sure I could plan better, but...the freezer portion of this solution has solved having to find another meal that calls for similar ingredients to make my shopping less wasteful.  I stumbled upon this recipe at freezermealsforus, and it was a really tasty, and easy surprise....that also freezes well.  I pulled another cooking trick out of my book, which involves doing any cooking on Sunday evening.  I put the dish completely together, minus the last step where it bakes together.  When I got home the next day, I tossed it in the oven and it was ready to go quickly after  long day at work.  Casseroles usually taste even better the next day....at least that is what my Mom said when I was growing up....probably to force me to eat left overs.  Whatever the truth is....it worked.  This recipe is a keeper in my book. 
Creamy Chicken Egg Noodles Ingredients
3 c. uncooked egg noodles, 3 chicken breast (baked and shredded), 1 clove of garlic, 1 can cream of celery, 1 can cream of chicken, 1 can mushroom (I left these out), salt and pepper, cheddar cheese (I probably tossed on about a cup).
Creamy Chicken and Egg Noodles Instructions
1.  Cook noodles
2.  Bake and chop chicken
3.  Mix all ingredients in dish, cover with cheese.  *this is where I tossed the dish in the fridge until the next day
4.  Bake at 35 for 40 minutes. 

Appetizer: Neiman Marcus Dip

What's a party without a dip or six?  I like to throw cheeze out simply so I can purchase Wheat Thins....a true CRACKer!

I found this recipe last year in a cookbook I purchased while visiting Madison County, Iowa.  The irony is that Neiman's was birthed in Dallas, so it spoke to me on several levels. 

This is a simple one to toss together, but a fun combo of ingredients. 

Neiman Marcus Dip: 

Mix 2 c. finely shredded Cheddar cheese, 1/4-1/2 c. real bacon crumbles, 3 green onions (chopped), 3/4 c. mayo, 1/2 c. slivered almonds (toasted). 

Chill.  Serve with Wheat Thins or assorted crackers.