Zucchini & Yellow Squash Au Gratin

Zucchini & Yellow Squash Au Gratin
Serves 6

1 large yellow squash
1 large zucchini
2 shallots, minced
1 teaspoon minced garlic or 1 clove
2 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon oregano
9 slices Sargento Thin Sliced Provolone
3-4 Tablespoons (4 Tablespoons is 1/4 cup) Fresh Grated Parmesan

I started by using my mandoline to slice the squash 1/4 inch thick. Then I layered them in our baking dish -- 1 row of yellow squash and then a layer of zucchini -- I ended up with 4 rows on the bottom and 4 rows on the top.

In a small skillet or pan, add the butter and shallots and let them saute until translucent. Then add in the garlic and oregano. Let it cook a minute or two. Finally, add in the cream and Parmesan just until bubbly. Pour over the squash.

Cover with the slices of cheese -- I had two rows of 4 slices, and tore the remaining slice into 4 pieces and placed those extras in the corners where I had some squash showing. Bake at 350 for about 20-30 minutes. We enjoy our cheese really brown -- so it was perfect for us, but if you like yours less brown cut the cooking time back by a few minutes and check it.

Pin It Now!

Texas Trash Dip

Texas Trash Dip

1 (8 oz) block of Cream Cheese (softened)
1 cup Sour Cream
2 cans Smooth Style Refried Beans
1 can Mild Rotel (if you want more spice - use any Rotel)
1 can chopped Green Chilis
2 cups Cheddar Jack Cheese (may need more)

I used my stand mixer to mix everything to make it easier -- but any sort of mixer would be fine.

Mix together all ingredients except for the cheese. Spread into a 13x9 inch pan, evenly. Cover with cheese. Bake at 350 for about 20 minutes or until the cheese is melted and everything is warm.

Serve with Tortilla Chips or Frito Scoops.

We had this yesterday, and everything was gone except a few tortilla chips -- I was amazed!Pin It Now!

Baked Brie Bites

Baked Brie Bites

Brie
Honey
Brown Sugar
Pecan Halves
Phyllo Shells (frozen food section)

Cut the Brie into bite sized pieces. I remove the rind from the cheese when I make them, but that's a personal preference. Add a dollop of honey (just a small squirt from the bottle), 1/4 tsp of brown sugar, and place a pecan half on top. Bake in the oven for about 10-15 minutes on 350, just until the cheese is melted and the shell starts to brown.

Remove from oven and serve - they are good warm or room temperature.


Pin It Now!

Individual No-Bake Cheesecakes

These were so wonderful that I've now decided we can make them for Easter as shown... but also you could do red, white and blue for Memorial Day, 4th of July, or Labor Day... red, white and green for Christmas... candy corn for Halloween... ombre red for Valentine's Day... whatever colors suit your fancy! The filling is white without the coloring added -- so it would really work! 

Adapted from Sugar Hero

6oz short bread cookies (I used a sleeve of Girl Scout Shortbreads)
2 TBS melted butter
1 packet unflavored gelatin
2 TBS cold water
1 lb (16 oz) cream cheese - at room temp
1/2 cup granulated sugar
1/2 tsp lemon juice
1 tsp vanilla bean paste or vanilla extract
pinch of salt
1/2 cup heavy cream - at room temp
1/2 cup International Delight Sweet Cream creamer - at room temp
gel food color - I used pastel for Easter
Whipped cream for garnish
Candy or sprinkles for garnish

Make sure that a couple hours before you want to start making these -- you've pulled out your cream cheese and both types of cream so they can get to room temperature.

Place a jumbo silicone muffin pan on a baking sheet. Pulse the shortbread cookies in a food processor until they are finely crumbled OR you can put them in a large baggie and use a rolling pin to crush them up finely. Mix them with your melted butter in a small bowl.

Using a cookie scoop or spoon divide the crumb mixture in the cavities of the muffin pan evenly. (it was about 2 scoops per cup for mine) Press firmly into the bottom of each portion of the pan to form your crust. I used a small medicine cup from a children's nyquil bottle -- it needs to be the hard plastic kind for it to work.

Place the cold water in a separate small bowl and pour the gelatin on top. Mix it together and then let it sit to the side until you're ready to use it.

Put the cream cheese in the bowl of a stand mixer (a hand mixer could also be used) - using the paddle attachment - beat the cream cheese until it is smooth and creamy without any left over lumps. Make sure you scrape the bowl completely and mix again before adding anything else.

Add in the sugar, lemon juice, vanilla bean paste, and salt - mix well - scraping the bottom and sides of the bowl well.

With the mixer on low speed, gradually add in the cream and creamer, mixing until everything is smooth. I put both of mine into the same measuring cup to come up to room temp - so I just poured in a 1/4 of the mixture at a time.

Finally, microwave the gelatin mixture for about 10-15 seconds until it is liquid again. Mix it for just a little bit, and then finish mixing it by hand to make sure you've scraped the sides and gotten everything mixed well.

Divide the cheesecake mixture by the number of colors you will be adding -- for Easter, I did 4 -- but for other holidays adjust accordingly. Stir in 1-2 drops of food coloring into each bowl and mix until the color is mixed in completely. (I used 2)

Using the same medium sized cookie scoop (again mine was 2 scoops per color) - you could also pipe in the colors if that make it easier for you. Place the scoops in the middle and spread outwardly with a spoon - I made sure that each color touched the sides of the pan all the way around each cup before adding in the next color.

Repeat with the remaining colors - layering until you've finished with all of the colors. Place the pan that is sitting on the sheet pan into the freezer for at least 2 hours. I did 2.5 to make sure that they were good and solid. They should feel solid to the touch before you try to unmold them.

To unmold - press up from the bottom of the pan, and turn it upside down - pushing the cake into your hand. We put ours in a rectangular 13x9 cake pan with a lid - and allowed them to sit in the refrigerator until time to be served the next day. You at least want them to have 30 minutes between the time you remove them from the molds and the time you're planning to serve them so that they aren't frozen. They can sit in the refrigerator for several days if you'd like to make them in advance.

To decorate - top with whipped cream (I used rediwhip so that it was fresh and looked pretty) & a pinch of sprinkles or candy. I used egg shaped M&Ms for our Easter version.

Pin It Now!

Charleston Cheese Dip

Charleston Cheese Dip
Courtesy: Trisha Yearwood & Food Network

1/2 cup mayonnaise
8 oz Cream Cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper (I leave this out)
8 Ritz crackers, crushed
8 slices of bacon, cooked and crumbled (we used 4)
Corn Chips, Crackers, Bagel Chips, or Pretzel Chips for dipping

-- Preheat the oven to 350 degrees

-- In a medium bowl; mix the mayonnaise, cream cheese, cheddar, monterey jack, green onions, and cayenne pepper.

-- Transfer mixture to a shallow baking dish, such as a 9 inch pie pan. Top with the cracker crumbs and bake until heated through - about 15 minutes.

-- Remove the pain from the oven, and top with the bacon. Serve immediately with the crackers, chips, or pretzels you've chosen. Pin It Now!

Breakfast Quesadillas

Breakfast Quesadillas
2 servings

4 flour tortillas
3 eggs
a splash of half and half
salt & pepper
4 slices of bacon
4 slices of cheddar
butter

I chopped my bacon and cooked it in a pan the night before. The morning of making these, I scrambled the eggs with the half and half, salt, and pepper. Then I buttered the tops of the flour tortillas -- I made these in my panini press -- so adjust your cooking style as needed.

I placed one tortilla butter side down on the panini press - topped it with one slice of Sargento cheddar cheese, half of the eggs, half of the bacon, another slice of cheese, and then another tortilla with the butter side facing the top. I made two of them so I did it all over again.

I waited until they cooled for about 3 minutes and then took a pizza cutter or a large chef's knife to cut them into 4 equal pieces. I served it with some sliced strawberries -- any fruit would be fine -- and my kids thought they were getting a real breakfast treat! Pin It Now!

Homemade Cheez Its

Cheese Straws


1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
3/4 cup white whole wheat flour
1/4 cup unsalted butter, cut into 4 pieces and softened
1/2 teaspoon kosher salt
1 tablespoon half-and-half
1/4 to 1/2 tsp. dried crushed red pepper (optional - I've had it both ways) 

1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

2. Turn dough out onto a well floured surface, and roll into a square or round shape. If you want squares like are pictured, I just rolled into a free form square and cut with a pizza cutter. I've also made them and used a small biscuit cutter as well. Use ungreased baking sheets to bake. They don't spread out much, so you can crowd a lot onto your pan. You could also use cookie cutters in various shapes to make your cheez its more festive!

3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes.Pin It Now!

Cheese Enchiladas with Rice & Beans

Cheese Enchiladas with Rice & Beans

Courtesy of: The Homesick Texan (fitting, right?!)

Chili Sauce:
1/4 cup vegetable oil
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili powder
2 cups beef broth, chicken broth or water (I used beef broth)

Heat the oil in a medium sized sauce pan, stir in the flour and cook 3-4 minutes to form a roux. Add all the spices to the flour mixture and allow to heat for a minute or two to develop the flavors. Then whisk in the beef broth/chicken broth/water - allow to simmer for 15 minutes. You can add more liquid.

Enchiladas:
1/2 cup vegetable oil (I skipped this and wish I hadn't once I was in the process of making them)
8 corn tortillas (I used 12)
8 oz Velveeta
8-10 oz Cheddar Cheese
1 medium onion, diced (I chopped mine finely because I served this to the babies)
2 cups of chili sauce

Preheat oven to 400. In a 9x13 pan - place a 1/2 cup of the chili sauce on the bottom of the pan.

If you use the oil, heat it in a small skillet - then dip each of the tortillas in the oil for a few seconds and keep them wrapped up until all are heated.

Chop up the Velveeta, and mix with grated cheddar and onions. Then place about 1/4 cup or so of filling in a tortilla and roll it up. Place the filled enchilada in your baking dish seam side down. Repeat for all of your remaining tortillas. Once you are finished - pour the remaining chili sauce over the top of the enchiladas. Put remaining cheese and onions on top and bake for about 10 minutes until everything is melted and bubbly.

I served with rice and beans that I made:

For rice - I used long grain white rice with chicken broth instead of water, added a can of diced tomatoes, a teaspoon of cumin and a teaspoon of garlic powder.

For the beans - I used a can of refried beans and added a 1/4-1/2 cup of Velveeta and 1/2 cup of the enchilada chili sauce.

This mean certainly made us feel at home - since we haven't found any Mexican restaurants here in Memphis that have filled the void for our Texan hearts.Pin It Now!

Memaw's Cheese Ball

 
Memaw's Cheese Ball
Courtesy of John's grandmother

2 – 8oz. packages of cream cheese
2 cups shredded cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped bell pepper
1 teaspoon chopped onion
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
dash cayenne pepper
dash salt

Mix all ingredients thoroughly and roll into chopped pecan pieces (approximately 2 cups).

Chill for an hour or so in the refridgerator before serving, and serve with your favorite crackers.Pin It Now!

Lasagna Roll-Ups

Lasagna Roll-Ups
Courtesy of ME!

Package of Lasagna Noodles
1 container of ricotta cheese
1 egg
1 medium zucchini, grated
1/4 cup grated Parmesan cheese
1 pound ground beef
1 medium onion, diced
1 tsp Italian Seasoning
1 jar of your favorite spaghetti sauce (I used Classico Spinach)
1-2 cups grated mozzarella cheese

This recipe makes about 9-10 rolls - which for our family is plenty because currently John and I only eat about 1 roll per meal. For larger families, or if you think your family will eat more - you might want to double up on the ingredients in the filling mixture. I had quite a few lasagna noodles left over - so you should be fine with one package. 

Boil your lasagna noodles. Drain and rinse with cold water. Separate the noodles and lay them out on a towel lined cookie sheet. We had more than one layer - so I just covered each layer with a separate towel and kept stacking.

In a skillet, brown your ground beef with salt, pepper, the Italian seasoning, and onion. Once browned, allow the mixture to cool. In a medium bowl, mix the ricotta cheese, egg, Parmesan, 1/4 cup of the spaghetti sauce, and beef mixture.

In the bottom of a baking dish, spread a few tablespoons of the spaghetti sauce. You want to make sure that the bottom of the dish is covered lightly so that the noodles don't dry out.

Lay out 1 lasagna noodle on a cutting board, spoon some of the ricotta mixture on the noodle to cover it.

Then roll up the noodle.

Ideally, the rolls would stand up in the pan. Mine wasn't deep enough - so I had to lay them side by side. You will want to pack the rolls in tightly so that they can keep their moisture. If they stand up in the pan, you will be able to fit them all in one dish - I had to use two in order to bake mine.

Once you get all the rolls made up, cover them with the remaining sauce - a little bit on each roll so that the noodles continue to have plenty of moisture so they don't dry out. Top them with mozzarella cheese and bake for about 20-25 minutes until the mozzarella cheese is melted and the rolls are warm. Pin It Now!

Sausage Balls

Sausage Balls
Courtesy of the Cypress Family Fellowship Recipe Party 2009

1 pound regular ground sausage
1 pound mild ground sausage
4 cups bisquick
1 pound grated cheddar cheese

Lightly brown meat - do not drain. Add bisquick and cheese to sausage - mix with hands. Form desired size balls of the mixture and place on an ungreased cookie sheat. Bake at 350 degrees for 15-25 minutes. Sausage can be replaced with venison.

When we've made these in the past at our house - we've never browned the sausage before hand - we just mix it all raw and bake until it is all done. You can probably do it either way and be just fine...Pin It Now!

Garlic Cheese Croutons

Garlic Cheese Croutons
Courtesy of Cypress Family Fellowship Recipe Party 2009

1 loaf sourdough bread cut into bite sized squares
olive oil
garlic powder
parmesan cheese

Place bread pieces in a large flat pan, drizzle with olive oil, garlic powder, and parmesan cheese. Stir and place in 200 degree oven for at least 1 hour or until golden brown. Stir every 15 minutes. Place in an airtight container until use.Pin It Now!

Fajita Chicken Wraps

I've been buying a half order of this wrap for the last two weeks at the store, they have a great prepared foods section... and this has been my lunch for the last two Sundays. So the recipe is my adaptation of what I've been eating.

Fajita Chicken Wraps
Courtesy of Kim Hawkins - adapted from H-E-B's prepared foods
Yield: 4 (I think)

4 boneless skinless chicken breasts
1 bottle Wishbone Italian Salad Dressing
4 wrap sized tortillas
1 medium onion
1 bell pepper (red, yellow or green)
1-2 tablespoons olive oil
2 cups shredded cheddar/monterrey jack blend

Season the chicken, and place in a large gallon sized baggie with the salad dressing for at least 30 minutes. I've been known to put this on in the morning before going to work when we make fajitas just so that the marinade has time to really soak into the meat.

Grill the chicken, and set aside to rest.

Slice the bell pepper and onion. In a large skillet place the olive oil over medium-high heat, then add the vegetables and sautee until soft and lightly browned. Set aside to cool.

Slice the chicken or cube it depending on your preference.

Lay out the tortillas, and layer in the cheese (about 1/2 cup per wrap). Add 1/4 of the vegetables next, and follow it by 1/4 of the chicken. Wrap and slice in half for serving. I personally like everything to be warm so that the cheese melts slightly, but you could eat this cold too.

You might want to serve this with a little sour cream and guacamole for an added bonus... I would use it as a dip, but you could add it inside the wrap too if you'd rather.Pin It Now!

Jamie's Chili

We served this at our small group meeting - it really was good! We served it over rice.

Jamie's Chili
Courtesy of Food Network

Ingredients
1.5 pound mixed ground beef, browned and drained
1 medium onion, diced
1 green bell pepper diced
2 cups chopped celery (we only used 2 stalks)
2 (28-ounce) cans diced tomatoes
1 (28-ounce) can of whole tomatoes (we used a third can of the diced)
Ground cumin
Chili powder
1 (14 1/2-ounce) can pinto beans, drained and rinsed
1 (14 1/2-ounce) can black beans, drained and rinsed
1 (14 1/2-ounce) can kidney beans, drained and rinsed (we used two of these and none of the others)
1 package chili seasoning mix
Shredded cheddar, sour cream, chopped green onions, for garnish

Directions
In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.

Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

**We actually opted to do the first couple of steps - and put it in the crockpot all day on low... we added the beans to the crockpot about an hour before serving, and raised the setting to high for that hour. It was perfect!**

Serve with Cheddar cheese, sour cream, and green onions.Pin It Now!

Cream Cheese Mints

I used to make big batches of holiday treats and make little care packages for the people at my office and John's every year... but I haven't done it the last couple of years because of my own dietary limitations. What I can do though is share it with my friends out there in blog land, and hope that they'll brighten up your family's holiday season!

Cream Cheese Mints
Courtesy of my friend Dara

1 (3 oz) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners' sugar
1 tsp peppermint extract
food coloring (associate with the holiday)

In a large bowl combine cream cheese, butter, and confectioners' sugar. Mix in peppermint extract. Color as desired with food coloring, or leave white.

Roll mixture into small balls, and place on waxed paper. Flatten with form dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.Pin It Now!

Armadillo Eggs

Don't ask me why they are called this - but it's John's family recipe... so I'll go with it. For those that might ask (it's happened several times over the years) - NO - they aren't really armadillo eggs... and by the way armadillos are mammals - which means they DON'T lay eggs!

Armadillo Eggs
Courtesy of John's family

1 large can whole jalapenos
1 large block cheddar cheese
2 pounds patty sausage
1 package shake 'n bake

Grate the cheese and set aside. (We grate our own because it has more flavor than the prepackaged grated cheese that you find in the grocery stores.)

Slice jalapenos in half and clean out seeds. Keep the two halves together because you'll be putting them back together, and you'll want them to match. Stuff the middle with cheese - John squishes the cheese into a solid mass before he stuffs it in the jalapeno - place them on a baking sheet until all of the jalapenos are stuffed.

Slice the sausage into enough patties to match the number of jalapenos you have. Ours usually works out perfectly with 21 eggs in the end. Flatten out a sausage patty and wrap it around a stuffed jalapeno... seal the edges together. Repeat until all of the jalapenos are wrapped in sausage.

Roll in shake 'n bake. Place on a broiler pan and bake at 350 degrees until sausage is brown - about 30-40 minutes.

Serve and enjoy!

When John makes these for his office parties - he slices them into 3 or 4 pieces and inserts a toothpick in each slice for easy serving.

Pin It Now!

Lost Recipe

Lost Recipe
Courtesy of my grandmother, Meme

1 package lemon jello (could use Sugar Free)
1 large can of black cherries, drain and set juice aside
1 large package of cream cheese
3/4 pint whip cream, whipped with a little sugar or Splenda added
1 cup pecans

Heat the juice from the cherries to boiling, dissolve jello in the juice. Cool. Add cream cheese and mash with fork until creamy before adding whipped cream. Add pecans. Place cherries in mold or dish in a single layer. Pour mixture on top, and chill for several hours.

Dip the mold or dish in warm water to loosen it from the sides of the dish, and turn out on a serving platter or plate. When serving the cherries should be on top for a nice presentation.Pin It Now!

Layered Chile-Chicken Enchilada Casserole

Layered Chile-Chicken Enchilada Casserole
Courtesy of Betty Crocker
Yield: 8 Servings

2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
3/4 cup sour cream
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1 can (16 oz) Old El Paso® refried beans
1 can (10 oz) Old El Paso® enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.

2. Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.

3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Do-Ahead: Make this casserole up to 8 hours in advance, then cover and refrigerate until it's time to bake it.

Nutrition Information: 1 Serving
Calories 480
Calories from Fat 230
Total Fat 26g
Saturated Fat 13g
Trans Fat 1 1/2g
Cholesterol 90mg
Sodium 980mg
Total Carbohydrate 34g
Dietary Fiber 3g
Sugars 3g
Protein 27gPin It Now!

Pumpkin Pie Dip

Pumpkin Pie Dip

Courtesy of Taste of Home website

Yield: 32 servings

INGREDIENTS
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies (I'll use graham crackers)

DIRECTIONS
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers.

Nutrition Facts
One serving: (2 tablespoons)
Calories: 64
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 23 mg
Carbohydrate: 8 g
Fiber: 0 g
Protein: 1 g

Pin It Now!

Chicken Spaghetti

Chicken Spaghetti

Courtesy of my recipe box

Yield: two big casserole dishes - about 32 servings

5 chicken breasts

4 cups chicken stock (or chicken broth)

1 stick butter

8 tablespoons flour

1 cup heavy cream

1 pound Velveeta

2 small cans ripe olives, drained, pitted and sliced

1 can of mushrooms drained
1/2 cup slivered almonds

3 tablespoons finely minced yellow onion (I usually go a little heavy on this like 1/4 cup)

3 tablespoons finely minced bell pepper (I usually go a little heavy on this like 1/4 cup)

3 tablespoons finely minced celery (I usually use two stalks and put it all in)

12 oz thin spaghetti noodles, cooked

Salt

Pepper

2-3 cups shredded cheddar cheese - this is your preference, we like a lot of cheese on top when we make it, but if you don't... you could skip this all together.

Boil chicken breasts, cool and cut into pieces.

Heat butter, mix into flour. Slowly add chicken stock, then cream and stir over low heat until mixture has thickened. Add cheese and stir until melted. Combine with chicken and all other ingredients EXCEPT noodles.

Boil noodles according to package, mix with mixture and stir well.

Turn into 2 buttered casserole dishes, and bake to melt cheese topping. (we usually use two large disposable casserole dishes because I typically make this to take to our church family when they are sick, having a baby or any other need.)

Pin It Now!