Cheez It Macaroni and Cheese

Some of the guys we hosted for 180 Weekend.

Note:  We hosted 15 tenth grade boys this weekend as part of discipleship weekend for our church.   Each guy was told to bring a 2 liter of their favorite drink and some sort of snack food.   Apparently tenth grade boys love Cheez It crackers because we have five boxes left at our house.     Tonight we are trying this recipe using some leftovers!

Cheez It Macaroni and Cheese

Ingredients

1 box elbow macaroni

3/4 stick butter

8 ounces cheddar cheese, shredded

1/2 cup heavy cream

2 cups Cheez-Its, crushed

Salt and pepper, to taste

chopped chives, to garnish

Directions
Preheat oven to 375 degrees. Boil macaroni until it's tender. 7-10 minutes (check firmness). Strain and set aside. Melt the butter in a medium saucepan, then add a splash of cream. Add a handful of cheese and stir until combined. Add another splash of cream and stir again, add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top). Return macaroni to pot, pour cheese sauce on top and stir. Pour into an oven-safe pan or casserole dish. Stir in some crushed Cheez Its and salt and pepper. Sprinkle remaining cheese and Cheez-Its on top. Bake for 15-20 minutes or until Cheez -Its are lightly toasted on top. 

Buffalo Chicken Dip

Note:  Tonight is the big game and my boys always want good tailgating food.   This buffalo chicken dip is in the oven right now.

Buffalo Chicken Dip

Ingredients
1 roasted or rotisserie chicken
1 block of cream cheese
2 tablespoons dry ranch mix
1/4 cup hot sauce (more if you want hotter)
1 1/2 cups cheddar cheese 

Directions
Shred the chicken.   Stir the chicken, ranch mix, and hot sauce into the chicken.   Put into a shallow baking dish and cover with cheddar cheese. Bake at 350 until bubbly.

Serve with potato chips, celery or chicken 'n a biscuit crackers.

Free Entergy Cookbook

Note:  Entergy has a free cookbook online which you can download.  It has some really good recipes.   There are basics like how to boil an egg, measurements and conversions and really delicious recipes!  Here are two that came in handy for cooking Sunday dinner.

BUTTERMILK ROLLS

Ingredients
1 cup lukewarm buttermilk
1 teaspoon salt
1/4 teaspoon baking soda
1 package yeast
1 teaspoon sugar
3 tablespoons shortening
2 1/2 cups sifted flour

Directions
Combine buttermilk, soda, sugar and salt. Stir in yeast until dissolved. Add shortening and stir until melted.
Blend in flour; add additional 1/4 cup flour if necessary to make dough easy to handle. Knead on lightly floured board until smooth and elastic. Shape dough into 1-inch balls and place 3 balls in each greased muffin pan. Cover and let rise until doubled in bulk, about 1 hour. Bake in 400° F. oven 20 minutes. Yield: 18 rolls.


 OVEN BEEF STEW

Ingredients
1 pound beef stew meat
3/4 cup sliced onion
2 tablespoons shortening
1 clove garlic, minced
3 1/2 cups tomatoes
1 1/2 teaspoons salt
2 cups diced celery
1 tablespoon sugar
1/2 cup diced green pepper
1/2 cup rice

Directions
Brown meat in shortening; add remaining ingredients,
except rice. Bring to a boil and pour into a 2-quart
covered casserole. Stir in rice; cover and bake in 350°F.
oven for 50 minutes, or until rice is tender. Yield:
6 servings.



Download the free Entergy cookbook!

Sweet Potato Black Bean Cakes

Note:  We are planning a very long overdue vacation.   We have been unable to take one for about three years due to my husband's job situation.   I am very excited about being able to have some time with my guys and see some friends along the way.  One of the places we are planning to go is hiking in Asheville.    There is a restaurant that my husband and I went several years ago that we loved, the Early Girl Eatery.    This is one of their recipes from their website.   So yummy! 

Sweet Potato Black Bean Cakes

INGREDIENTS
3 peeled and quartered sweet potatoes
2 tablespoons cumin
1/4 cup brown sugar
1 cup green onion
1/2 tablespoon garlic powder
2 dashes Tabasco
1 pinch cinnamon
1 cup grated cheddar cheese
4-5 cups bread crumbs
4 cups black beans rinsed and well drained
1 cup cracked and beaten eggs

PREPARATION

Boil sweet potatoes until soft.
Drain and add spices.
Mash well.
Let cool.
Fold in remaining ingredients.
Deep fry or pan fry in 3 ounce cakes
If cake falls apart add more egg.

Crock Pot Italian Noodles and Chicken

Crock Pot Italian Noodles and Chicken

Ingredients
4-6 boneless, skinless chicken breasts
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice

Directions
Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.

Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces. You can thin the sauce with milk if you think it needs it.

Serve over cooked egg noodles or rice.

Crockpot Pineapple Chicken

Note:  It has been forever since I have had a chance to update this blog.   Life happens.   I have definitely still been cooking and even found a few new recipes that I have been enjoying.   Not surprisingly, because of the craziness in our life these have been crockpot recipes.  

Crockpot Pineapple Chicken

Ingredients
4 - 6 boneless skinless chicken breasts
1 (15.5 ounce) can crushed pineapple
1 (16.5 ounce) bottle Lawry's Hawaiian marinade

Spray crock pot with cooking spray. Place chicken in crock pot, pour pineapple on top of chicken, then pour sauce over all. Cook on LOW for 6 hours.

Peanut Butter Fudge

 Note:  Fudge is too often thought of as a holiday food, but this is a great recipe for spring.   It is white and pretty as a gift for end of year treats.

Peanut Butter Fudge

Ingredients
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 cup peanut butter
1- 7 oz jar marshmallow creme
1 tsp vanilla

Directions
Combine sugar, butter, and evaporated milk in a heavy 2-1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling over medium heat for 5 minutes, stirring constantly to prevent scorching. Remove from heat. Add the peanut butter, stirring until melted.. Add marshmallow creme and vanilla; beat until well blended.

Spread in a well buttered 9 x 13 x 2 - inch pan. Cool to room temperature and then refrigerate. Cut into one inch squares when firm.