by Kim
Joy Whithaus found this on allrecipes.com and it is delicious!
8 oz elbow macaroni, cooked and drained
8 oz shredded sharp Cheddar cheese
12 oz small curd cottage cheese
8 oz sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted
Preheat oven to 350 degrees.
In 9x13 inch baking dish, stir together cooked macaroni, Cheddar cheese, cottage cheese, sour cream. Parmesan cheese, salt and pepper.
In a small bowl, mix together bread crumbs and melted butter. Sprinkle over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.
Saturday, July 7, 2012
Squash Casserole
by Kim
4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions
Preheat oven to 350 degrees.
Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.
Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x9 inch baking dish.
Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Bake at 350 degrees for 35 to 40 minutes or until set.
4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions
Preheat oven to 350 degrees.
Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.
Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13x9 inch baking dish.
Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.
Bake at 350 degrees for 35 to 40 minutes or until set.
Crock Pot Creamed Corn
by Kim
1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup Wondra quick mixing flour
3 16oz pkgs frozen corn, thawed and drained
1/4 cup grated Parmesan cheese
In a slow cooker, whisk together first seven ingredients until smooth.
Stir in corn.
Cook on High setting 3 to 3 1/2 hours, stirring once or twice until bubbly and thickened.
1 cup milk
1 cup heavy cream
2 Tbsp sugar
3/4 tsp salt
2 tsp Worcestershire sauce
1/8 tsp cayenne pepper
1/4 cup Wondra quick mixing flour
3 16oz pkgs frozen corn, thawed and drained
1/4 cup grated Parmesan cheese
In a slow cooker, whisk together first seven ingredients until smooth.
Stir in corn.
Cook on High setting 3 to 3 1/2 hours, stirring once or twice until bubbly and thickened.
Grilled Chicken-Vegetable Kabobs
by Kim, courtesy of Southern Living Magazine June 2012
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
1/2 cup red pepper jelly
1/4 tsp dried crushed red pepper
2/3 cup red wine vinegar, divided
1 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
2 medium yellow squash, cut into 1-inch pieces
24 small fresh okra (about 3/4 lb)
8 12-inch metal skewers
1/4 cup olive oil
Whisk together pepper jelly, red pepper, 1/3 cup red wine vinegar, and 1/2 tsp each salt and pepper in a shallow dish or zip-top plastic freezer bag. Add chicken, turning to coat. Cover or seal, and chill 30 minutes, turning occasionally.
Preheat grill to 350 to 400 degrees (medium-high heat). Thread vegetables alternately onto 5 skewers, leaving a small space between pieces. Place in shallow pan. Whisk together olive oil and remaining 1/3 cup vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Pour over vegetables or apply with basting brush.
Remove chicken from marinade and discard marinade. Thread onto remaining skewers.
Grill kabobs, covered with grill lid, 6-8 minutes on each side or until chicken is done and veggies are crisp tender.
Sour Cream Noodle Bake
Genevieve passed on this recipe from the Pioneer Woman blog. It's fantastic and super easy!
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
1 1/4 lb ground chuck
15 oz tomato sauce
8 oz egg noodles, cooked al dente
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or less to taste)
1 cup freshly grated sharp cheddar cheese
salt and freshly ground black pepper
Preheat oven to 350 degrees.
Brown ground chuck in large skillet. Drain fat, then add tomato sauce, and salt and freshly ground black pepper to taste. Stir and simmer while you prepare the other ingredients.
In a medium bowl, combine sour cream and cottage cheese. Add freshly ground black pepper to taste. Add to cooked noodles and stir. Stir in green onions.
Layer half of noodle mixture in lightly greased 9x13 baking dish, followed by half of meat mixture, followed by half of cheese. Repeat layers once more.
Bake for 20 minutes, or until all cheese is melted and bubbly.
Friday, July 1, 2011
Tangy Mahi-Mahi Tacos by Kim
Tip: The only cooking involved is the fish, which goes fast, so do your chopping ahead of time if you can. The mango salsa and sour cream sauce will keep in the fridge just fine so I like to make those during nap time and then grill the fish at dinner time.
4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato
Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.
4 mahi-mahi fillets, thawed
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
1 lime, juiced
1 mango, peeled and cubed
1/2 red or sweet white onion, finely chopped
1 avocado, peeled and diced
1 garlic clove, finely minced
1 cup fresh cilantro, chopped
1 jalepeno, seeded and finely minced
whole wheat flour tortillas, warmed
olive oil
salt and pepper to taste
toppings (optional): shredded lettuce, chopped tomato
Brush both sides of thawed mahi-mahi fillets with olive oil and sprinkle with salt and pepper, to taste. Grill fillets over medium heat for 3-4 minutes per side, or until they are no longer translucent in the center. Fish is done when it flakes easily with a fork.
While the fish is grilling, combine sour cream, chili powder, cumin, and half of the lime juice; set aside. In a separate bowl, gently toss the mango, avocado, onion, garlic, jalepeno, and cilantro with the remaining lime juice.
Place cooked mahi-mahi in a warm tortilla. Add mango salsa, lettuce and tomato. Drizzle with the sour cream mixture.
Serving Suggestion: Serve with cilantro-lime Jasmine rice and fresh grilled pineapple.
Mixed Grill Kabobs by Kim
Courtesy of Taste of Home 2003
**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.
3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered
In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.
**This is a HUGE recipe. I cut it in half from what you see below and left out the sausage completely, and it was a perfect amount for my family.
3 cups Pineapple Juice
1 cup cider vinegar
1 cup vegetable oil
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp browning sauce (I used Worcestershire), optional
1/2 tsp garlic powder
1/4 tsp lemon-pepper seasoning
2 lbs steak cut into 1 inch cubes
1 lb fully cooked kielbasa or Polish sausage, cut into 1 inch chunks
3 to 4 medium tomatoes, quartered
3 to 4 medium green peppers, quartered
1 pkg fresh whole mushrooms
5 medium onions, quartered
In a large resealable plastic bag, combine the first eight ingredients. Add the meat and veggies. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Alternately thread beef, sausage and veggies onto metal or soaked wooden skewers. Grill, covered, over medium-hot heat for 6-8 minutes on each side, or until beef reaches desired done-ness. 10-12 Servings.
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