Garlic Cheese Grits

6 C. chicken broth

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

2 C. quick cooking grits

16 oz. Cheddar, cubed

1/2 C. milk

4 eggs, beaten

8 T. butter

8 oz. grated Jack cheese

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into a greased 4 qt. casserole dish. Sprinkle with Jack cheese and bake at 350 for 35 to 40 minutes or until set.

Hawaiian Dream Cake

1 butter cake mix

1 (20 oz) can crushed pineapple

1 C. sugar

8 oz. cream cheese, softened

1/2 cup butter, softened

3 C. confectioners' sugar

2 tsp. vanilla extract

1 C. shredded coconut

Prepare cake mix as directed on the back of the box, and pour into a greased, 13x9 glass pan.  Bake according to package directions for this pan size.  When cake is done, allow to cool for ten minutes.  Using the back of a wooden spoon or a chopstick, liberally poke holes all over the cake’s surface.  Set aside. 

Open can of crushed pineapple, and remove three tablespoons of the juice to another bowl.  Save reserved juice for later.  In the meantime, pour the rest of the can’s contents into a small saucepan.  Add the cup of sugar, and bring to a boil over high heat.  Once boiling, lower heat to medium high, and continue to cook for 5 more minutes, stirring every minute.  Remove from heat and set aside to cool.

While pineapple glaze is cooling, make the frosting by combining the softened butter (or margarine), confectioner’s sugar, vanilla, and reserved pineapple juice.  Beat with an electric mixer until fluffy.

Spoon the pineapple over cake, slightly pushing with the back of your spoon to work the pineapple into the holes.  Once cake is well covered, frost with cream cheese frosting, using a gentle hand to spread it over the pineapple.  Sprinkle with coconut (toasted, if you like) or  you may use 1 cup of pecan pieces instead.  Chill for at least four hours before serving.  This may be made up to two days ahead of time.  The cake gets better the longer it sits!

Crab Quiche

3 eggs, beaten

1/2 C. mayonnaise

2 T. all-purpose flour

1/2 C. milk

1 tsp. Old Bay

1 tsp. garlic powder

1 tsp. hot sauce

1/8 tsp. pepper

2 (6 oz) cans crab meat

1 C. shredded Swiss divided

4 oz. can mushrooms (drained)

1 (9 inch) unbaked pie crust

Open cans of crabmeat and drain out the liquid (also do a quick check for any small shell pieces that may have snuck into the can).  Once drained, set aside.  In a medium mixing bowl, use a whisk to beat together the eggs, mayonnaise, flour, milk, Old Bay, garlic powder, hot sauce, and pepper. Once egg mixture is well blended, fold in crabmeat, 3/4 cup Swiss cheese, mushrooms. Spread into unbaked pie shell.  Sprinkle remaining cup of cheese over the top.  Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. 

Warning: You must use real, whole-fat mayonnaise in this recipe.  Light and fat-free versions prevent the filling from setting up.  To cut the calories, you may use an equal amount of plain yogurt in place of the mayo and it will still set beautifully.

Homemade Macaroni and Cheese

16 oz. elbow macaroni, boiled and drained
8 oz. cheddar cheese, grated
6 oz. pepper jack cheese, grated
12 oz. small curd cottage cheese
8 oz. sour cream
1/4 C. grated Parmesan cheese
3/4 C. milk
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 C. dry Pepperidge Farm™ stuffing mix 
1/2 C. butter, melted

Mix together melted butter and stuffing mix in a small bowl.  Stir with a fork until all crumbs are moistened, and set aside.  In a large bowl, fold all remaining ingredients together until well incorporated.  Pour into a greased, 13x9 glass dish; top with stuffing mixture.  Bake casserole uncovered at 350 degrees for 35 to 45 minutes, or until cheese is bubbling.

Chocolate Lover’s Cake

1 boxed devil's food cake mix

1 large box chocolate pudding mix

1 C. sour cream

1 C. vegetable oil

4 eggs, beaten

1/2 C. warm water

2 C. chocolate chips

Combine cake mix, pudding mix, sour cream, oil, eggs, and water in a large mixing bowl.  Using an electric mixer, beat on low for one minute; increase speed to medium-high and beat for 3 more minutes, or until batter is smooth.  Fold in chocolate chips.  Pour into a well greased Bundt pan.  Bake at 350 degrees for 45 to 55 minutes, or until edges appear dry and are pulling away from the sides of the pan.  Please note, that even when done, the center will appear very moist, but not liquidy.  Cool in the pan before turning out onto a plate.  Enjoy!

Bread Pudding

1 loaf cinnamon raisin bread*

1 stick butter, melted

4 eggs, beaten

2 C. heavy cream

2 C. half and half

1 C. brown sugar

1/2 C. white sugar

1/2 tsp. ground nutmeg

2 tsp. vanilla extract

*If your bread is not stale, place pieces on a pan and place in a 200 degree oven for 20 to 30 minutes, or until hard to the touch.  Break bread into small pieces and place into a greased, 13x9 glass baking dish. Drizzle melted butter over bread pieces. In a medium mixing bowl, combine eggs, cream, half and half, brown sugar, white sugar, nutmeg, and vanilla. Beat with a whisk until well mixed. Pour egg mixture over bread pieces, and lightly push down with your whisk until bread is covered and soaking up the egg mixture. Let rest on the countertop for at least 30 minutes.  If planning on letting it rest for a longer amount of time, cover the dish and chill until baking time.  Bake at 350 degrees for 60 to 75 minutes, or until the top is golden brown and puffy, the middle springs back when lightly tapped and jiggles just a little bit when you shake it.

Southwestern Chicken Chili

4 boneless chicken breasts

1(16 oz.) jar salsa

2 T. minced garlic

2 tsp. ground cumin

1 T. chili powder

1 can diced green chilies

1 (16 oz) can diced tomatoes

1 can Southwestern-style corn

1 can black beans

1 can northern beans

Place chicken, salsa, garlic, cumin, chili powder, chilies and tomatoes in a greased, slow cooker insert. Cook 6 to 8 hours on low setting.  Pull chicken breasts out onto a cutting board; shred the meat with two forks.  Return meat to slow cooker, and stir in the cans of beans and corn (all drained) into the slow cooker. Bring all up to heat, and then serve with sour cream and shredded cheese on the side (if desired).

Baked BLT Dip

1 pkg. bacon

1 1/2 C. mayonnaise

1 C. sour cream

1/2 env. Ranch dressing mix

8 oz. cream cheese, softened

2 C. shredded cheddar

1 bunch green onions, thinly sliced

1 can petite diced tomatoes, drained

Cook bacon until crispy, drain, crumble, and set aside.  In a large mixing bowl, beat mayonnaise, sour cream, the half envelope of ranch dressing mix, and cream cheese together until well blended.  Taste, add more ranch if desired.  Fold in cheddar, 3/4 of the green onions, tomatoes, and 3/4 of the diced bacon.  Spread into a greased casserole dish.  Sprinkle top with remaining bacon and green onions.  Bake at 350 for 20 minutes.  Serve warm with a variety of chips or crackers. 

 Slow Cooker White Chili 
 
1 pkg. boneless chicken breasts
1 T. vegetable oil
1 onion, diced
1 1/2 T. minced garlic
1 can chopped green chilies
1 tsp. ground cumin
1 tsp. dried oregano
2 tsp. chili powder
1/2 tsp. ground cayenne pepper
1 can chicken broth
2 cans white beans
1 c. shredded Monterey Jack cheese
Sour cream for garnish
 
Heat oil in a large pan.  Add chicken and onion, and cook over medium high heat until chicken is no longer pink and onion is clear.  Combine the onion and chicken in a large slow cooker with all other ingredients EXCEPT cheese and sour cream.  Cook on high for 4 hours, or low for 7 hours.  While chili is still hot, stir in cheese.  Place in serving bowls, and top each serving with a dollop of sour cream.  Enjoy!!

Cheesy Chicken and Broccoli Casserole

1 package chicken breasts

32 oz. frozen broccoli pieces

1 can golden cream of mushroom soup

1 jar Old English cheese spread

8 oz. sour cream

1 can water chestnuts, drained and diced

2 C. cooked, white rice

3/4 C. Pepperidge Farm Stuffing, optional

Bring large pot of water to boil.  Add chicken breasts and boil for 20 minutes.  When 20 minutes are up, pour in frozen broccoli, return to a boil, and boil for 4 more minutes.  Drain all in a colander.  Pull out chicken breasts when cool enough to handle.  Chop into small cubes and throw them back in with the broccoli.  In a medium saucepan over medium-high heat, melt together soup and cheese spread, stirring often.  When well blended, pull from heat and stir in water chestnut pieces and sour cream. 

Grease a 13x9 glass dish.  Spread rice over the bottom.  Pour chicken/broccoli mixture evenly over rice.  Pour cheese sauce over broccoli mixture.  If desired you may scatter crushed stuffing mixture over the top, or you may leave the topping off.  Bake at 350 degrees for 20 minutes, or until bubbly.

Directions:

In a medium heat in a heavy 4 quart sauce pan, melt butter. Add the corn and cook for 5 minutes. Slowly add the jalapenos tomatoes, onions and bell peppers. Turn heat up a little more and stir well. Add the garlic, seasonings, sugar, salt and Tabasco sauce. When corn seems to be cooked (approximately 25 minutes), add the heavy cream.  Cook a little longer approximately 10 to 15 minutes, parsley and let set a few minutes before serving.

Pumpkin Trifle

1 box butter cake mix

3 eggs

1 stick butter, softened

1 C. water

1 can pumpkin puree, divided

3 tsp. vanilla, divided

1 T. pumpkin pie spice

1 C. powdered sugar

8 oz. cream cheese, softened

2 tsp. cinnamon

12 oz. whipped topping, divided

2 (3.4 oz boxes) pumpkin spice pudding mix

3 C. cold milk

Make the cake first by combining the boxed cake mix, 3 eggs, butter, water, 1/4 C. pumpkin puree, 2 tsp. vanilla extract, and pumpkin pie spice in a large bowl.  Mix with an electric mixer on low for 30 seconds, then increase speed to medium and blend for two more minutes.  Pour into a well greased, glass 13x9 pan.  Bake cake at 350 degrees for 40 minutes, or until it passes a toothpick test.  Set baked cake aside to cool. 

While cake is baking, go ahead and mix up the mousse and pudding layers.  For the mousse layer, combine powdered sugar, cream cheese, 1/2 C. pumpkin puree, cinnamon, remaining 1 tsp. vanilla, and 2 large dollops of whipped topping (about 1 cup).  Whip with an electric mixer until smooth.  Chill for now.  To make the pudding, combine cold milk, both boxes of pudding, and a large dollop of whipped topping (about 1/2 cup).  Whisk together until smooth.  Chill for now.

When cake is cool to the touch, use your hands to break up the cake, leaving no large pieces.  Build the trifle in a large bowl or glass dish.  The base layer will be half of the pudding.  Top with half the cake, mashing down slightly.  Top cake pieces with all of the mousse, place remaining cake over mousse, once again mashing down.  Gently spread the remaining pudding over the cake, and then ice the trifle with the remaining whipped topping.  Grab a handful of crumbs from your cake dish, and sprinkle over the whipped topping to decorate.  Chill until serving time.

If you cannot find the Jell-o brand pumpkin spice pudding mix, substitute French vanilla with a tsp. of pumpkin pie spice added.

Orange Fan Biscuits

1 orange

1 T. brown sugar

4 T. butter, softened

1 (10 ct.) can buttermilk biscuits

Using a zester or fine grater, remove 1 tablespoon zest from the orange, avoiding the white pith.  Place zest in a small bowl.  Slice orange in half and squeeze one tablespoon juice into the bowl.  Add the softened butter and brown sugar to the bowl.  Beat with an electric mixer (or by hand) until well blended.  Working with the biscuits while they are cold, flatten each biscuit into a 2 1/2 to 3 inch round.  Spread 1 teaspoon orange butter over the round.  Cut the round into 6 to 8 triangles with a pizza wheel or sharp knife.  Lightly stack 3 to 4 triangles for each biscuit, and place each stack, pointy side up, into a cup of a greased mini-muffin pan.  Once all biscuits are rolled, spread, cut, stacked, and placed into the pan, bake at 400 degrees for 9 to 12 minutes, or until tips begin to brown.  Cool slightly before serving.

Sausage and White Bean Soup

2 T. olive oil

24 oz. Italian sausages in casing

2 oz. ham, diced

2 small onions

2 carrots

2 ribs celery

1 tsp. dried thyme

3 cans great northern white beans (drained)

1 qt. chicken broth

Empty one can of beans into a small bowl and mash with a fork.  Set aside.  Heat the olive oil in a Dutch oven over medium-high heat.  Brown sausages on all sides and remove to a cutting board and slice into 1/4 inch rounds. 

Add the diced ham, onions, carrots, celery, and thyme to the drippings.  Sauté until soft (about 8 minutes).  Stir in sausage, mashed and whole beans, and the chicken broth.  Simmer for 20 minutes.  Salt and pepper to taste.  Serve over white rice or with saltine crackers. 

Mexican Lasagna

1 lb ground beef

1 lb ground pork

1 onion, diced

2 T. minced garlic

1 env taco seasoning mix

1 can diced tomatoes

1 can enchilada sauce

1 can black beans           

8 oz. cream cheese, softened

1 pkg. flour tortillas

1 (15 oz) jar cheese queso dip

8 slices mozzarella cheese

1/2 C. shredded cheddar

In a large pot, combine beef, pork, diced onion, and minced garlic.  Cook over medium-high heat, until meats are no longer pink and onion becomes translucent; drain and return to pot.  Stir in taco seasoning mix, diced tomatoes (drained), and enchilada sauce.  Simmer heat for 5 to 10 minutes to allow flavors to meld.  Taste the meat and season with salt and pepper, if desired, before placing in the casserole dish.

While meat is simmering, place cream cheese in a bowl and microwave for 30 seconds.  Continue heating at 10 second intervals until it is easy to stir (yogurt-like consistency).  Stir the can of black beans (drained) into the warm cream cheese and set aside. 

Spray a 13x9 pan with nonstick spray.  Spread half of the meat mixture into the bottom.  Spread all of the cream cheese and black bean mixture over the meat.  Top with two tortillas, trimming if necessary.  Top with the mozzarella slices, then spread half the queso over the mozzarella.  Top with two more tortillas.  Next, layer the rest of the meat, the rest of the queso, top with two more tortillas, then the shredded cheddar.

Bake at 375 for 35 to 45 minutes, or until cheese is melted and layers are bubbling.  Let rest 5 minutes before serving.