Saturday, December 17, 2011
10 ounces elbow macaroni
1 can 12oz evaporated milk
1 3/4 cups milk
12oz velveeta prepared cheese
1 tsp salt
3/4 ground mustard
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 lb shredded smoked pork
1 cup shredded cheddar cheese
optional top with sliced green onions
note: The shredded smoked pork, I went to a bbq restuarant to get it. If you would like to add bbq sauce to the pork you can, but the pork I got was already seasoned and with their sauce.
Spray 3-qrt slow cooker with cooking spray. Boil macaroni for only 6 mins, then drain and add it to slow cooker. In the pot that you boiled the pasta, add your velveeta cheese, both milks, salt, ground mustard, pepper, and flakes. Heat till everything is combined and cheese is melted. Pour over pasta and stir. Cover and cook on low for 3 hours.
After 3 hours stir mac n cheese, then top with shredded pork and then top with cheddar cheese. Cover and cook on low for 1 hour.
Top with green onions, optional, and serve!
Serves 8, total cook time 4 hours
Saturday, July 2, 2011
1/2 cup butter, melted
1 cup sugar
1 tsp vanilla
1/4 cup Hershey's cocoa powder
3/4 cup flour
1/2 cup (of either: nuts, chocolate chips, butterscotch chips, etc; whichever one is your favorite
Heat oven to 350 degrees.
Generously grease an 8x8 pan, and dust with sugar.
In a large bowl add melted butter and beat in sugar and vanilla till combined. Then beat in one egg at a time till combined. Carefully mix in the cocoa and flour. Stir in your favorite add in and pour into pan. Bake 25-30 min, or until toothpick comes out fairly clean.
By: Stacy Ricks
1 pound of sliced Roast Beef
1 can Campbell's Beef Consomme
1 can Campbell's French Onion Soup
1 cup of Water
6 slices Provolone Cheese
6 rolls, cut in half (I use Walmart's Bakery Telera Rolls, but you can use any bread that is not too soft)
Sauteed Mushrooms and Onions (optional)
Heat oven to 350 degrees.
In a large pot add both cans and water together, bring to a boil. Boil half of the meat at a time for about 1-2 minutes.
Add meat to rolls and top with cheese. Rub butter on tops of rolls and bake about 5-7 minutes.
Use left over soup for a dipping sauce.
5-6 roma tomatoes
1 can diced green chilies
1 can black beans, drained and rinsed
1-2 bunches green onions
1 bunch cilantro
1 yellow and 1 green pepper (or red, orange, or you can use those little peppers…)
2 cloves garlic
Chop all above ingredients (that need to be chopped) very small, Place in container and add remaining ingredients.
1 T. lime juice
A ½ bottle of Kraft Zesty Italian Dressing (can use light or fat free)
2 cans white shoepeg corn, drained and rinsed
2 T. red or white vinegar
2 T. ‘Cavender’ all-purpose Greek seasoning
Mix well and chill. Store in an airtight container in the fridge for up to 3 weeks.
By: Stacy Ricks
Sunday, June 12, 2011
1 package Spinach tortilla or your favorite type of tortilla
6-8 chicken tenderloins, seasoned, cooked, chopped/shredded
Ken's Steakhouse Creamy Caesar Dressing with Roasted Garlic
1-2 tablespoons mayonnaise
2 medium green onions sliced
1/2 cup mozzarella cheese shredded
1/3 cup fresh parmesan cheese shredded
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
dash of cayenne pepper (optional)
1 tomato sliced then cut in half (optional)
I use about half the bottle of the salad dressing, use how ever much to your taste.
Mix everything together in a large bowl.
Place lettuce on tortilla, add about 1/4 cup filling, and top with tomatoes.
If you don't know how to roll a tortilla here is a youtube video that shows you how, you just have to watch them make a wrap first.
Note: You could also crush some croutons and sprinkle it on top of the filling in each tortilla.
By: Melissa Frederick
Tuesday, May 31, 2011
Bone or Boneless Pork Chops (I used boneless)
1 Packet Hidden Valley Ranch Seasoning Packet (not dip packet)
1/2 teaspoon Salt, Pepper, Garlic Salt
1/4 teaspoon Paprika
Shredded Mozzarella Cheese
Preheat oven to 450 degrees.
Trim pork chops if needed, mix all seasonings together and sprinkle over both sides of the pork chops.
(I used a baking sheet and put a rack on it to cook the pork chops)
Boneless bake about 20 minutes, and boned 25-30, cook till center is no longer pink.
Top with shredded cheese when finished cooking.
By: Hidden Valley Ranch
5-6 Chicken Tenders, Cooked and Shredded
1 Medium Onion Chopped
2 Tablespoons of Olive Oil
1 Pound of Medium Shrimp, Cooked, Deveined, Tails Removed
2 4 Ounce Cans of Chopped Green Chilies
1/4 teaspoon Cayenne Pepper, Paprika, Salt, Pepper, Garlic Salt
1 teaspoon Taco Seasoning
1 8 Ounce Cream Cheese
10 Large Flour Tortillas
1 1/4 Cup Salsa
1/4 Cup Taco Sauce
1 Cup Cheddar Cheese or Mexican Cheese
Preheat oven to 350 degrees.
Heat a large skillet, add oil, then saute onion for about 2 minutes, then add green chilies, shrimp, chicken, 1/4 cup salsa, all the seasonings and mix together. Cut cream cheese into pieces and add to skillet, and add 1/4 cup of cheddar/mexican cheese, then mix until everything is combined together.
Roll the filling in the tortillas, and put them all into a 13x9 inch dish.
Combine 1 cup salsa with 1/4 cup taco sauce, then pour on top of enchiladas. Sprinkle rest of cheese on top and back 15-20 minutes.
By: Melissa and Stephanie
Friday, February 18, 2011
1 Top Sirlon (cut into 1/2 inch chuncks)
1/3 cup of A1 Steak Sauce
1/2 cup of Kraft Orginal BBQ Sauce
2-3 tsp of Horseradish
Package of Skewers (if wooden soak in water for a bit)
Season sauce mixture to taste (becareful not to add to much salt):
Extras (choose your favorites):
Red Bell Pepper, Green, or Yellow
Mix together the A1 sauce, BBQ sauce, and Horseradish together, then season with your favorite seasonings, taste as you go along. Get a shallow container and add meat and sauce together, and mix until all the meat is coated. Marinate in the refridgerator 1-2 hours, stir ocasionally. Cut your extras into pieces to skewer, if needed. Next skewer your meat and favorite extras.
I cooked mine on my George Forman Grill, on medium heat, and I cooked them 5-7 minutes, turning once, it just depends on how big you cut the pieces of meat.
Wednesday, January 26, 2011
1 (16 ounce)package pre-soaked, drained Small Red Beans
1 pd Cajun Sausage (I use regular Smoked Sausage from Hillshire Farm)
1 cup diced onions
1 diced Garlic
2 quarts Water
1 (8 ounce) can tomato sauce
1/4 cup dried parsley flakes
1 Beef Bouillon Cube
1 1/2 tablespoon Cajun Seasoning (to taste)
1 tablespoon cayenne pepper (to taste)
Salt, Pepper, Garlic Salt (to taste)
(You can add Large Shrimp, optional)
Quick Soak - Place 1 pound beans (about 2 cups) in large saucepan with 6-8 cups water. Add seasonings (I don't measure): Salt, Pepper, Garlic Salt, Garlic Powder, Cajun Seasoning, 1 Beef Bouillon Cube. Bring to rapid boil on medium-high heat; boil 2 more minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans (discard soak water).
Cut sausage into 1/4 inch thick slices, and brown in a large pot (the pot needs to be able to hold 2 qts of water plus ingredients). Add diced onion and garlic to sausage and cook about 5 minutes. Add beans, water, tomato sauce, and seasonings. Bring to a boil on medium-high heat. Cover, reduce heat low-medium heat and simmer 2-2 1/2 hours, stirring occasionally, or until beans are tender. (If using Shrimp add the last 30 minutes of cooking). Thirty minutes before serving, prepare rice, and serve beans over rice. (Makes about 16 cups)
Note: Season this dish to your liking, and I have also added things to this dish in the past if I have them on hand; example green bell pepper, diced tomatoes, or something that might taste good in a cajun dish, experiment and enjoy!
Main recipe idea from Publix Small Red Beans Package.