Mac and Cheddar Cheese with Chicken and Broccoli

Rachel Ray recipe! This is a good one for kids too.

2 tbsp EVOO
1 pound chicken breast tenders, chopped
salt and pepper
1 small onion, chopped
1 pound macaroni elbows or corkscrew shaped pasta twirls
2 1/2 cups raw broccoli florets, available packaged in the produce dept.
3 tbsp butter
3 tbsp all purpose flour
1/2 tsp cayenne pepper
1 tsp paprika
3 cups WHOLE milk (it's important it's whole milk or the sauce won't set up right)
1 cup chicken broth
3 cups yellow sharp cheddar
1 tbsp prepared Dijon mustard

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium-high heat. Add EVOO and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5-7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add past and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 more minutes more or until pasta is cooked to al dente and florets are just tender.

White pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne pepper and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and broth and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter (if you want to) and serve.

YUM-O! lol

Taco Soup

This is a Paula Deen recipe... and OH. MY. GOSH... this stuff is SO good. It makes a lot, so be prepared to feed some people or freeze it!

2 lbs ground beef
2 cups diced onion (it makes it SO good)
2 (15 1/2 ounce) cans pinto beans
1 (15 1/2 ounce) can pink kidney beans
1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 1/2 ounce) can mexican-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can tomatoes with chiles
2 (4 1/2 ounce) cans diced green chiles
1 (4.6 ounce) can black olives, drained and sliced - optional (I did add these)
1/2 cup green olives sliced - optional (I did NOT add these)
1 (1 1/4 ounce) package taco seasoning mix (I like the Taco Bell one)
1 (1 ounce) package ranch salad dressing mix

Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish (not so much.. lol)

Brown the ground beef and onions in a large skillet - drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stock pot. (I used my slow cooker) Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning and ranch dressing mix, and cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove.

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

OOOOOOOH you are gonna LOVE this soup!!!!!!!

Green Bean Casserole

Classic Campbell's recipe.

1 can cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
dash of ground pepper
4 cups cooked cut green beans (or 3 cans green beans)
1 1/3 cups French's Fried Onions

Preheat oven to 350 degrees.

Mix soup, milk, soy, black pepper and 2/3 cups onions in a 1 1/2 or 2 quart casserole dish.
Bake at 350 for 25 minutes or until hot.
Stir and add remaining onions. Bake 5 minutes more.

Suggestions from Campbell's Kitchen website:

You can use 4 cups of cooked broccoli flowerets instead of green beans.

You can add 1/2 cup cheddar cheese with the soup. Add 1/4 cup cheese when adding onions on top.

White chocolate fondue

I found this online somewhere, this is GOOD stuff.

3/4 cup heavy cream
12 ounces white chocolate, chopped (look for the baking white chocolate bars)
1 tsp vanilla

Put it in a saucepan or fondue pot and melt it. GOOD stuff. I had this with cubed pound cake and strawberries. MMMMM.

Parmesan Fondue

I got this from allrecipes.com. This stuff is SOOO GOOD! Make sure you have a lot of people to eat it, cause it makes A LOT. Don't worry if you have leftovers though - I found several different ways to use it in recipes. :)

1 1/2 cups milk
2 (8oz) packages cream cheese, cubed.
1 1/2 cups grated parmesan cheese
1/2 tsp garlic salt
1 loaf french bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. (I recommend putting the cream cheese in first and letting it melt a good bit before adding the milk. If you put both in at the same time and they're cold, it takes a LONG TIME for it melt)
Stir in parmesan cheese and garlic salt, cook and stir until heated through. Transfer to a fondue pot or mini slow cooker to keep warm. Serve with bread cubes.

Be warned - this stuff is RICH. You won't be able to finish it in one sitting. lol

Early AM French Toast Casserole

Got it from mama, I think she got it from a recipe book. LOVE this recipe - it's always one that people request the recipe for after I make it.

1 cup brown sugar, packed
1/2 (one stick) butter
2 tbsp corn syrup (I like the light corn syrup)
5 eggs
1 1/2 cups milk
2 tsp vanilla (it really only calls for 1 tsp, but I like more vanilla... lol)
1 loaf of french bread- either presliced or sliced thick

In a saucepan over medium heat, mix and melt brown sugar, butter and corn syrup. Spray a baking dish (9x13) and fill with butter mixture.

Mix eggs, milk and vanilla. Arrange bread slices in baking dish. Pour egg mixture over bread, making sure to cover every piece. Any extra will be soaked up overnight, so make sure you use all of it.

Cover dish and refrigerate overnight. The next morning, preheat your oven to 350 degrees and bake for 30 minutes.

I like using maple syrup once it's on the plate, but that's not necessary if you don't like it too sweet. :)

Sour Cream Chicken

I think I found this recipe online - allrecipes.com ... We really like this recipe, and since it marinates for 6-8 hours, the flavors are sooooooooooooo good.

2/3 cup sour cream
1 tbsp lemon juice
1 tsp worchestershire sauce
3/4 tsp celery salt
3/4 tsp paprika
pinch of salt
pepper
garlic
*I use 4 chicken breasts for this recipe*

Marinate in fridge for at least 6-8 hours or overnight.
Preheat oven to 350 or 375 degrees (depending on how fast you want it to cook)
When I cook this, it usually takes at least 45 minutes on 350.

Cheesy Orzo

Got this recipe from Rachel Ray!

2 tbsp EVOO
1/2 small onion, chopped (this gives some of the flavor to the dish, so I highly recommend using it)
2 cloves garlic, chopped
2 cans (14 oz) chicken broth
2 cups orzo (found in the pasta section)
1/2 cup grated parmigiano or romano cheese (I used MUCH more than that! lol)
salt and pepper

Preheat covered pot at medium-high heat. Add oil, onion and garlic. Sautee for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, (stirring occasionally) or until liquid is absorbed and pasta is tender. Remove lid and stir in cheese. Season with salt and pepper to taste.

Alfredo Sauce

I got this recipe off of my mommy site - it's supposed to be the same recipe that Olive Garden uses.


32 ounces cream cheese (4 - 8 oz packs)
2 cups butter (4 sticks!)
3 cups grated parmesan cheese
16 ounces heavy cream

Melt all ingredients together over low heat, stirring constantly. *this can be divided into containers and frozen*

Chicken Stuffing Casserole

Got this version from a friend a while back. I like using this recipe cause it's much quicker and it tastes really good!

chicken - boiled then shredded *time saving tip* Get a roasted chicken from the store and shred it! Already cooked!
2 cans cream of chicken soup *variation* you can also use 1 can of cream of celery and 1 can of cream of chicken
1/2 can milk (or use 1/2 cup sour cream)
cheddar cheese
stove top stuffing - prepared

Preheat oven to 350 degrees.

Mix chicken and soup. Top with cheese, then stuffing. Bake for about 15-30 minutes, just until warm.

Pampered Chef Fruit Pizza

Obviously from the title ... It's a PAMPERED CHEF recipe!! WWOOOOOO!

18 oz roll of refrigerated sugar cookie dough

1 (8oz) cream cheese - softened
1/3 cup sugar
approx 4 cups fruit

Preheat oven to 350 degrees. Press dough by hand onto a stone or cookie sheet. Use lightly floured roller to almost cover the pan.

Bake 13-15 minutes until lightly golden. (You want to slightly underbake it from my experience. If you cook it too long, the cookie gets really crispy, then it's just no good. lol)

Cool 10 minutes, loosen cookie with a long spatula or knife.

Combine sugar and cream cheese in a bowl until smooth. Spread on cooled cookie. Arrange fruit on top of cream cheese. Slice with a pizza cutter.

Sausage balls

Common recipe. Good appetizer!

1 1/2 cups bisquik
1 cup shredded cheddar cheese
1 lb fresh ground sausage

Preheat oven to 350 degrees.

In a bowl, mix together all ingredients. Roll mixture into walnut size balls and arrange on ungreased cookie sheet. Bake for 5-15 minutes, until completely cooked and browned.

Carrot Souffle

Another recipe from my Mother-In-Law. We have this at almost every holiday and it's become a staple for me - I LOVE this stuff!

2 lbs carrots, peeled and chopped
1/2 cup (one stick) butter, melted
1 cup white sugar
3 tbsp flour
1 tsp baking powder
1 tsp vanilla (I usually add a little more... lol)
3 eggs, beaten
powdered sugar for dusting

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots - add melted butter, sugar, flour, baking powder, vanilla and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with powdered sugar.
Bake in preheated oven for 30 minutes. Cool and sprinkle with more powdered sugar.

Cherry Cheese Pie

I think I got this recipe also from allrecipes.com

1 (9 inch) prepared graham cracker crust

1 (8 oz) cream cheese - softened
1/2 cup white sugar
2 cups frozen cool whip - thawed
1 can cherry pie filling

In a bowl, beat together cream cheese and sugar until fluffy. Fold in cool whip and blend until smooth. Spoon into crust and spoon pie filling on top. Chill for 2 hours.

Banana Bread

This is THE best banana bread you will ever eat. I got the recipe from my mom.

2 cups all purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 VERY ripe - darkly spotted bananas - mashed (about 1 1/2 cups)
1/4 cup vanilla yogurt
2 large eggs - beaten lightly
6 tbsp butter - melted and cooled
1 tsp vanilla

Preheat oven to 350 degrees and adjust rack to the lower middle position. Grease bottom and sides and flour bread pan.
Combine first 5 ingredients together in a large bowl. Set aside.

Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in separate bowl. Lightly fold banana mixture into dry ingredients with a rubber spatula until just combined and batter looks thick and chunky.

Bake until loaf is golden brown and toothpick comes out clean - about 55 minutes. (Oven temperatures vary, so start checking bread at 40 minutes) Cool in pan for 5 minutes, then transfer to a wire rack.

Mom's Sweet Potato Casserole

3 cups mashed potatoes (or 2 LARGE cans yams)
1/2 cup brown sugar, packed
1/4 cup butter (half a stick) - room temp
1 tsp vanilla
2 beaten eggs - room temp
1/3 cup milk

combine all ingredients and put into a 9x13 dish - preheat oven to 350 degrees

Topping :

3/4 cup brown sugar - packed
1/2 cup flour
1/3 cup butter - room temp (5 1/3 tbsp)
1 cup chopped pecans

Mix together and top sweet potatoes

Bake at 350 degrees for 25-30 minutes.

Italian Turkey Burgers

I got this recipe off the internet, I think from allrecipes.com

1 lb ground turkey
2 tbsp finely diced onion
2 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tbsp plain bread crumbs
1 tbsp italian seasoning
1 egg white, lightly beaten
1 tsp salt
1 tsp pepper
2 tbsp olive oil

Mix together all ingredients except oil. Form into 4 patties.

Heat oil in a large skillet over medium heat, when wisps of smoke rise, add the patties. Cook burgers until brown, about 4-6 minutes on each side or to an internal temperature of 180 degrees.

These are SO good and taste fabulous with a provolone cheese and toasted bun. MMMM

Salsa

This is my mother-in-law (Linda's) recipe for salsa... SOOOO yummy!

10-12 roma tomatoes (you may need more)
green pepper - seeded
red onion
1 bunch green onions
1-2 tbsp garlic
1-2 tbsp salt (and probably more to taste)
1/4 cup lemon juice
1/4 cup lime juice
1/3 bunch of cilantro
4 jalepenos (seeded to desired heat level- more seeds=more heat)

Combine all ingredients in food processor - it may take several rounds for each few ingredients. Don't blend all your tomatoes at once or they'll get mushy.

AuGratin Soup

Got this one off the side of a potato sides box and added my own changes

1 pkg AuGratin potatoes
1 can chicken broth
2 1/2 cups water
carrots - sliced (as many as you'd like)
celery - sliced (as many as you'd like)
onion - diced (if desired)
1/2 cup half and half OR heavy whipping cream

Mix ingredients up to the cream (you'll add that when soup is done). Simmer 25-30 minutes then remove from heat. Add cream and stir.

*I like to sautee my celery and onion a little before adding them to the soup. I like the celery to be a little crunchy. I use butter, celery seed and garlic for my sautee.*

Broccoli Puree

I got this from Every Day Italian with Giada De Laurentiis - I LOVE this recipe

1 large russet potato, peeled and cut into 1 inch chunks
1 lb broccoli florets (fresh)
1/2 cup chicken broth
4 ounces cream cheese - softened
1/4 cup freshly grated parmesan
salt and pepper

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover and bring water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes.
Transfer to a bowl and mash until smooth.
Place broccoli into steamer rack and steam over medium heat until the broccoli is tender, about 12 minutes. Transfer broccoli to food processor or blender. Add the broth, cream cheese and parmesan. Process until broccoli is pureed and almost smooth.
Stir the broccoli puree into the mashed potato and blend well.
Season the puree to taste with salt and pepper and then serve.

Grape salad

Got this recipe from my mom ... I think she got it out of a cookbook?

4 lbs seedless grapes. (I personally like the red grapes best)
1 (8 oz) cream cheese softened to room temperature
1/2 cup sour cream
1/2 sugar
1 tsp vanilla

Cream all went ingredients together. Fold in grapes. (Be sure you don't wash the grapes... you can use a damp paper towel to wipe them off if you'd like)

Topping:
1 cup brown sugar
1 cup finely chopped nuts (I think it's pecans. I use either that or walnuts. I can't remember. I think both are pretty good)

Spoon mixture on grape salad and lightly pack. Store in refrigerator overnight before serving - uncovered.

Easy Apple Crisp

I think I got this recipe from allrecipes.com

2 cans apple pie filling
ground cinnamon
ground nutmeg
1 cup butter (2 sticks)
1/2 cup brown sugar
2 cups flour

Preheat oven to 350 degrees.
Spread pie filling in an 8x8 dish, sprinkle with cinnamon and nutmeg.
Cream together butter and sugar. Cut in flour with a pastry blender until mixture is crumbly.
Bake in preheated oven for 20-30 minutes until filling is bubbly and topping is brown.

Lemon-Pepper-Parmesan dressing

Got this from Rachel Ray! I LOVE this dressing...

3 heaping tbsp mayonnaise (I like the Kraft REAL mayo)
1 lemon - zested and juiced
1 tsp coarse pepper
3 tbsp EVOO (extra virgin olive oil)
salt

Combine mayo, lemon zest, and lemon juice. Add pepper. Whisk dressing and pour in olive oil. (You'll want to whisk it pretty hard so that the oil emulsifies.) Switch to a spoon once mixed and stir in cheese and season to taste.