Here are some recipes for holiday parties!!!
Mac and Cheese (Genia)
8 oz elbow pasta
1 1/2 c shredded sharp cheddar cheese
1 12 oz pkg. cottage cheese
1/4 c butter or marg.
1/4 c flour
2 c milk
1/8 tsp white pepper
1/2 tsp salt
Cook pasta according to directions. Drain and alternate layers of pasta, cottage cheese and shredded cheddar (pasta first, cheddar last; 2 layers) in greased cooking dish.
Melt butter, stir in flour and blend in milk gradually, cooking over med heat for about 2 minutes until thick; stirring constantly. Add salt and pepper. Pour over mac and cheese and bake at 375 for 30-35 minutes.
I usually double this recipe.
Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen
2 bags Pepperidge Farm Chessmen cookies6 to 8 bananas, sliced2 cups milk1 (5-ounce) box instant French vanilla pudding1 (8-ounce) package cream cheese, softened1 (14-ounce) can sweetened condensed milk1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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· 2 cans Mexicorn
· 1 can diced chili’s or jalapeno’s (I used a small can of green diced chili’s because I couldn’t find jalapenos)
· 1 cup mayo (I used slightly less than a cup – maybe closer to ¾ cup)
· 1 package cream cheese
· 1 8oz. package shredded cheese (your choice - Mexican blend is what I use)
· Blend all together
· Bake covered in casserole dish 30-45 minutes at 375
· Uncover and then broil on high till browning and bubbly on top. Easy.
· Serve with pitas – heated up or the Stacy’s pita chips work.
Chili Macaroni Recipe
1/3 cup uncooked elbow macaroni
1/3 pound lean ground beef (90% lean)
1/4 cup chopped onion
1 cup canned Hunt’s® Original Diced Tomatoes
3/4 cup tomato juice
3/4 cup canned kidney beans, rinsed and drained
1 small garlic clove, minced
3/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons sweet pickle relish
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add the tomatoes, tomato juice, beans, garlic, chili powder, salt, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Drain macaroni; add to beef mixture. Stir in pickle relish; heat through. Yield: 2 servings.
Nutrition Facts: 1-3/4 cups equals 314 calories, 6 g fat (2 g saturated fat), 37 mg cholesterol, 974 mg sodium, 42 g carbohydrate, 8 g fiber, 24 g protein.
Chili Macaroni published in Cooking for 2 Winter 2008, p59
Tator Tot Casserole
1 (32 ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Arrange tater tots in the prepared baking dish.
In a mixing bowl, combine sour cream, cheese, and mushroom soup. Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole.
Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.
Amount Per Serving Calories: 727 Total Fat: 54.2g Cholesterol: 54mg
Apple Butter Pumpkin Pie
1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish
Preheat oven to 425 degrees F.
Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
-A tasty topping for this pie is praline pecans.
Servings: 6 servingsPrep Time: Cook Time: 40 minDifficulty: Easy