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Sunday, November 30, 2008

Paula Deen's Slow Cooker Macaroni & Cheese

On the menu this week...

Gotta love PAULA! :) She's one of my favorite Food Network stars as she's all about the comfort food, such as myself! My mom recommended I try this one out as she knows how much we love our Mac & Cheese. Can't wait!

Paula Deen's Slow Cooker Macaroni & Cheese

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.


Friday, November 28, 2008

Stuffing Frittata

I saw something similar to this on the Quick Fix with Robin Miller show today on the Food Network and I'm gonna give it a try tomorrow. Yet another great way to use up your leftovers! I'm going to adapt the recipe a bit, as her recipe calls for a broiler, and I'd rather just use my oven.

Stuffing Frittata

Cooking spray

2 cups leftover stuffing
1 cup of Jimmy Dean pork breakfast sausage (because our stuffing doesn't have any meat)
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan or Italian blend cheese
Salt and pepper
2 tablespoons chopped fresh parsley leaves

Preheat oven to 400
Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stovetop).
Brown pork sausage, drain, and return to skillet.
Add in stuffing to pork sausage and mix.
Warm through mixture in skillet.
Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), and nutmeg. Add salt and pepper to taste. It really depends on how much seasoning you have in your stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

Wednesday, November 26, 2008

Turkey Tetrazzini

This is a fabulous way to eat up some of your left over turkey that you'll have after Thanksgiving tomorrow. This is on the menu for Friday night's dinner, right before we trim our tree and usher in the Christmas season.

While I wouldn't call it a "Christmasy" dinner, I will say that I'm looking forward to using up the turkey on this one. And it contains a lot of ingredients you probably already have in your kitchen! I got this from Taste of Home.

YUM.

Turkey Tetrazzini

1 package (7 ounces) spaghetti, broken into 2-inch pieces
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
2 cans (4 ounces each) sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green pepper
1 jar (2 ounces) chopped pimientos, drained
1/4 teaspoon salt
1/8 teaspoon pepper
Additional shredded cheddar cheese, optional

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings.

Sunday, November 9, 2008

BLT Dip

Mom brought this over today while we were watching the football game. SO good! She got it from Taste of Home magazine.

My husband and I will definitely be making this for our annual Scrabble tourney on New Year's Eve at our house. Soooo perfect for a small get together or party.

Not sure what the "L" is, unless they consider the green onions as a substitute for lettuce.

BLT Dip

1 cup (8 ounces) sour cream
1 cup mayonnaise
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped seeded tomatoes
6 bacon strips, cooked and crumbled
1 tablespoon chopped green onion, optional
Assorted crackers

Directions:

In a large bowl, combine the sour cream, mayonnaise, cheese, tomatoes and bacon. Refrigerate until serving. Garnish with green onion if desired. Serve with crackers. Yield: 3 cups.