Tuesday, April 30, 2013

Mac & Cheese

Mac & Cheese
2 c macaroni
2 c milk
1 T butter
1/2 t mustard powder
1 t salt
1/8 t nutmeg
1 1/2 c grated cheese (I used 1 cup Cheddar and 1/2 c Parmesan, but the possibilities are endless)
Italian style breadcrumbs (opt)

1. Give the pasta a quick rinse and drain; place it in a medium pot with milk, salt, butter, mustard powder, and nutmeg.
2. Slowly bring to a simmer over medium heat, stirring frequently. Once milk has mostly been absorbed, stir in cheese. 
3. Take off heat and continue to stir until cheese is well incorporated.
Serve immediately, topped with breadcrumbs.

Tuesday, April 23, 2013

King Ranch Chicken

King Ranch Chicken
1/4 c butter
1 bell pepper, diced
1 onion, diced
1- 10.75 oz can cream of chicken soup
1- 10.75 oz can cream of mushroom soup
1- 10 oz can Rotel tomatoes and chiles
2 c cubed cooked chicken (about 2 breasts)
12 corn tortillas
2 c shredded Cheddar cheese

1. Preheat oven to 325* and lightly grease a 9x13 pan.
2. In a large pan, melt butter and saute pepper and onion until tender.
3. Add soups, Rotel, and chicken and stir until well blended.
4. Alternately layer tortillas, chicken mixture, and cheese in the pan - two layers each.
5. Bake for 40 minutes.

Tuesday, April 16, 2013

Baked Cheddar Chicken

Baked Cheddar Chicken
4 chicken breasts
1 sleeve Ritz crackers
1 t salt
1/2 t pepper
1/2 c milk
2 c grated cheddar cheese
1-2 T parsley
1- 10.5 oz can cream of chicken soup
heaping 1/4 c sour cream
2 T butter

1. Preheat oven to 400* and grease a 9x13 pan.
2. Cut chicken breasts into 2-3 strips each; grind crackers in a food processor with salt and pepper.
3. In three separate shallow pans place milk, cheese, and cracker crumbs; dip chicken in milk, then cheese, then crumbs.
4. Place chicken in pan and sprinkle with parsley.
5. Cover pan with foil and bake for 40 minutes; remove foil and bake for another 15-20 minutes, until golden brown.
6. In a small saucepan, heat soup, sour cream, and butter until warm; drizzle over chicken just before serving.

Tuesday, April 9, 2013

Mini Pizzas

Mini Pizzas 
24 oz can pasta sauce
5 burrito-sized tortillas
1-2 c cheese (mozzarella or Cheddar)
pepperonis (opt)

1. Preheat oven to 425* and grease the cups of a muffin tin.
2. Pour pasta sauce in to a bowl and rinse out the can; use the top of the can to cut out circles in the tortillas (you should be able to get about five circles out of each tortilla).
3. Place one tortilla circle in each of the muffin cups and push down the center; spoon a heaping tablespoon of sauce in to each tortilla bowl.
4. Top with cheese and pepperonis; bake for 15 minutes.

Tuesday, April 2, 2013

Slow Cooker Mashed Potatoes

Slow Cooker Mashed Potatoes
5 lb potatoes
1-2 cloves garlic, minced
1 1/2 c chicken broth
3 T butter, separated
1 c [light] sour cream
1 t salt
1/2 t pepper
1/3 c milk
3 oz [light] cream cheese

1. Wash and cube potatoes (you can peel them also, but I like the skins in there for texture); throw them in the slow cooker with the garlic, chicken broth, and butter.
2. Cook on high for 4 1/2-5 hours; add remaining ingredients and roughly mash together.