Cheese Grits

Let me first tell you ... anyone who has never had grits... PLEASE let this be your first recipe in trying them! These are simply DIVINE and it's so versatile... you can use them at breakfast or dinner! I know some of my friends have never had grits and thought they were supposed to be served sweetened.... although SOME people may like them that way, I assure you... Grits are a salty mash that for breakfast is awesome mixed with eggs and bacon and toast, and dinner, along side crab cakes or some other protein. This recipe calls for the brand Wade's Mill Stone Ground Grits... but regular old fashioned (slow cooking) grits work just as well.

Cheese Grits

1 1/2 cups boiling water

1 tsp salt

1 cup grits (they NEED to be the slow cooking, old fashioned kind. NOT the quick cooking stuff)

1 1/2 cups cold water

1 cup warm heavy cream

3/4 cup shredded sharp cheddar cheese (I'm a cheese lover, so obviously I use more... and it HAS to be sharp, in order to get the cheese taste. Mild cheddar is just that... too mild. Using the cheddar you grate yourself tastes MUCH better in this recipe)

4 TBSP unsalted butter

1 dash hot pepper sauce (tabasco) optional

1 pinch nutmeg, optional (I didn't add this)

In a medium saucepan, combine boiling water and salt over high heat. Combine grits and cold water and then slowly add to boiling salted water, stirring occasionally. Reduce heat to medium low and cook, stirring every 3-4 minutes, for 20 minutes.

Add cream, cheese and butter, continue cooking until grits reach desired consistency. Season with hot pepper sauce and nutmeg, if desired.

You can look on the package of grits and change the liquid measurements according to the directions for 4 servings if you want to, and follow the rest of the recipe for the cream and cheese. I've done it both ways and if I'm remembering correctly, I don't think there was much difference in the measurements. Combining the grits with the cold water before adding them to the boiling water is what prevents lumps and keeps the mixture from spitting and burning you, which it will usually do if you add grits straight to the boiling water.

Chive and Onion mashed potatoes

To go with the Salisbury Steak... or any time really. Also from Paula. :)

Chive and Onion Mashed Potatoes (4 to 6 servings)

1 (24 oz) package frozen steam and mash potatoes

1/2 cup chive and onion cream cheese, softened

1/4 cup butter, softened

Cook potatoes according to package directions. Pour potatoes into a medium bowl; add cream cheese and butter. Using a potato masher, mash potatoes to desired consistency.

** Now... I didn't think it looked like it made very much... but I'm a mashed potato lover and my kids refuse to eat mashed potatoes. So if your clan is a mashed potato loving family, I would suggest doubling it. Also, I found it needed just a little half and half so it wasn't such a heavy consistency. I added some seasoning to it, as I didn't think the butter and cream cheese added enough flavor.

My Chicken Salad

I got this recipe from my good friend Brooke, who had it added to our ward's recipe cookbook.

Chicken Salad

1 rotisserie chicken, shredded

grapes, cut in half

green onions, chopped

celery, chopped

1/2 cup parmesan cheese

6 oz package slivered almonds

Hidden Valley ranch dressing

mayonnaise

Combine all salad ingredients, then make a dressing using half ranch dressing and half mayonnaise. How much you need will depend on how much salad you have. You can make any variation of this you want... apples instead of grapes, walnuts instead of almonds, you can add curry, celery seed, garlic, red onions instead of green onions... the possibilities are endless! I like this best on halved croissants. :)

Baked Potato Casserole

I got this off of CM ... Haven't tried it yet, but definitely will now! :)

Shredded hasbrowns (1 bag in dairy section)
Cheese (any kind, I use cheddar)
Sour cream (small container)
Bacon (cut up into like bits)
1 can cream mushroom soup
little bit of butter
salt & pepper to taste

Mix all together and bake on 350 for at least 30 mins, I like my casseroles a bit crunchy so I go like 45 mns.

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.

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.

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.

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.

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.