Morrison's / Piccadilly Macaroni and Cheese

2 1/2 cups elbow macaroni
1/4 cup unsalted butter
1/2 cup all purpose flour
2 1/4 cups milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs
2 cups grated extra sharp cheddar cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions and drain.

Heat butter in a small saucepan over medium low heat.

Stir in flour and cook 1 minute.

Use a whisk and add milk, stirring constantly, until sauce thickens.

Add salt and pepper.

Beat eggs slightly and add small amount of sauce to eggs and then add remaining egg mixture to sauce.

Set aside 1/3 cup grated cheese for top.

Add one third macaroni to a buttered 2 quart casserole, alternating layers of macaroni and cheese.

Pour sauce all over and add reserved cheese.

Bake 25 to 30 minutes and serve.

3-Cheese Pasta Bake

from Campbell's Kitchen

Prep/Cook Time: 25 min.


Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pkg. (8 oz.) shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 tsp. ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions:

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

Serves 4.

TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.


I love this recipe since you can make your own variations . . . different type of pasta, soup and cheese

Hot and Spicy Hush Puppies

Recipe and photo courtesy The Neelys . . . The Food Network

Show: Down Home with the Neelys

Episode: Loungin' and Lunchin'

Hush puppies are the perfect compliment to a seafood meal, at least they are in my opinion. 

I really miss The Neelys on The Food Network.  However, you can relive those episodes on the website.  This episode is available on video, just click on the link above.

 

Ore-Ida Loaded Potato Soup

Winner: Ore-Ida Employee Recipe Contest
Ore-Ida Loaded Potato Soup

Cooking time: 15 minutes
No. of Servings: 4-6



Ingredients:

1 24 oz. bag Ore-Ida® Steam n' Mash Garlic Seasoned Potatoes
2 cups broccoli florets, frozen
1 jar Classico Creamy Alfredo sauce
2 cups milk
1/4lb bacon
1 cup cheddar cheese
¼ cup green onions, chopped


Directions:

Prepare Ore-Ida Steam n' Mash Garlic Seasoned Potatoes in the microwave, as directed on package.

While the potatoes are cooking, cut bacon into mall strips, chop green onions and shred cheddar cheese. Fry bacon in a sauce pan over med-high heat, set aside.

Turn heat down to medium-low and Pour Classico® Creamy Alfredo into sauce pan.

Add milk and broccoli florets, and stir soup occasionally.

Pour one cup of cooked potatoes into small bowl, mash.

Blend mashed potatoes into soup.

Pour 1 cup of cooked potatoes into individual serving bowls. Ladle soup over
the potatoes.

Top with cheese, bacon and green onions.

Cheesy Potato Casserole

Cooking time: 14 minutes
No. of Servings: 6

Ingredients:

1 bag Steam n Mash Cut Russet Potatoes
1 can condensed cream of chicken soup
1 small onion, thinly sliced
2 cups shredded cheddar cheese, divided
Salt and pepper to taste


Directions:

Stir 1 cup of the cheddar cheese and cream of chicken soup together,
adding salt and pepper to taste.

Mix cheese mixture with frozen potatoes
and onion in a microwave safe casserole dish.

Microwave for 12 minutes;
stirring half-way through.

Top with shredded cheese and heat an
additional 30 seconds.

Salsa

Quick and Easy Salsa
Makes 3 cups

3 red tomatoes (about 1 1/2 pounds), seeded, chopped and drained of some
juice
1 medium green bell pepper, chopped
1 jalapeño pepper, minced (add to taste)
1/2 cup chopped red onion
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

Combine all ingredients in medium bowl and mix gently.

Cover and refrigerate up to 8 hours before serving.

Perfectly Melted Chocolate

Melting chocolate for baking is an exacting task, if not done
perfectly you can end up with a burned or grainy mess and ruin
whatever you are baking. Below are 3 methods for melting chocolate,
each can be successful in it's own way and you need only pick a method
that works for you and get cooking!

In The Oven

Chocolate can be melted in the oven quite easily but you will need to
be very diligent about watching it. It's easy to get caught up in your
other baking chores and not realize that you have overheated it until
it is too late. To melt chocolate in the oven, heat the oven to 110
degrees. Chop the chocolate and place in a dish inside the oven. Keep
the door open and check regularly. It will take about an hour to melt
thoroughly.

Double Boiler Method

This tried and true method uses two pots or a special double boiler
pot. The bottom pot has about an inch of water in it and the top pot
is a bit smaller and rests on the bottom pot. The water should be
heated to just below a simmer. Chop the chocolate and put it in the
top pot. The chocolate should be stirred until melted and you must be
very careful not to get any water mixed in with the chocolate as this
will make it grainy.

Microwave

Using the microwave to melt chocolate can be the fastest but also the
most disastrous method as a couple of seconds of overheating can ruin
the chocolate. Chop the chocolate and put it in a microwave safe bowl.
Heat on 50% for 1 to 4 minutes - the amount of time needed will depend
on the amount of chocolate you are melting so you will have to watch
the chocolate the whole time. When you see that it is turning shiny
and before it is fully melted, remove it from the oven and stir until
it melts fully.


About the author:
Lee Dobbins is editor of www.online-gourmet-foods.com where you can
learn more about gourmet food and find out more about gourmet chocolate.

S'mores Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

Roasted Pepper Sauce

Drain a 12 oz jar roasted peppers. Pulse peppers and a small clove of
garlic in a food processor until smooth. Add 1 Tbsp each balsamic
vinegar and olive oil. Process to blend. Makes 3/4 cup sauce

Spoon over grilled chicken breast or london broil

Toss with cold pasta and basil for a quick salad

Top baked, sauteed or grilled fish with it

Spice it up with hot pepper sauce and serve with shrimp

Almond Danish Swirls

2 3 oz. pkgs cream cheese, softened
1 tsp almond extract
1/2 cup confectioners' sugar
1 cup slivered almonds, chopped fine
2 8 oz. cans refrigerated crescent dinner rolls
1 egg white

Glaze:
2/3 cup confectioners' sugar
1/2 tsp almond extract
4 tsp milk

In a small bowl, beat the cream cheese, almond extract, and sugar until
fluffy. Fold half of the almonds into the mixture.

Separate 1 can of dough into 4 rectangles. Firmly press the perforations to
seal. Press or roll each piece of dough to form a 7 by 4 inch rectangle, and
spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch
of the edges. Starting at the short end, roll each rectangle tightly into a
cylinder. Repeat with the other can of dough and remaining filling. Place on
a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 F whiles the rolls are chilling. Remove from the
refrigerator and cut each roll into 4 slices. Place 1/2 inch apart on
ungreased baking sheets.

In a small bowl, combine the egg white with 1 tsp water. Brush over the
swirls. Sprinkle with the remaining almonds.

Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl.
Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed
paper. Drizzle the icing over the warm swirls.

Makes 32 swirls

Stove Top Easy Chicken Bake

6 oz. pkg. Stove Top stuffing mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can cream of chicken soup
1/3 cup sour cream
16 oz. pkg. frozen mixed vegetables, thawed, drained

1. Heat oven to 400. Prepare stuffing mix as directed on package.
Mix chicken, soup, sour cream and vegetables in 13x9 inch baking dish;
top with stuffing.

2. Bake 30 minutes or until chicken is cooked through. Enjoy now or
cover and refrigerate. To reheat, microwave each serving on high 2 to
3 minutes.

Tip:
If using a deeper, narrower baking dish, increase baking time by 15
minutes or until cooked through.

Source: Kraft Food & Family Magazine, Fall 2008

Chicken and Biscuits

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
16 oz. pkg. frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbs. milk

1. Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square
baking dish. Add chicken, vegetables and cheese; mix.

2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream
and milk; sitr until stiff dough forms.

3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture.
Bake 35 minutes or until biscuits are golden brown and chicken mixture
is hot and bubbly.

Source: Kraft Food & Family Magazine, Fall 2008

Cheesy Chicken & Salsa Skillet

2 cups multigrain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups Taco Bell Home Originals thick 'n chunky salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup Kraft 2% milk shredded reduced fat four cheese Mexican style cheese

1. Cook pasta as directed on package.

2. Meanwhile, heat large nonstick skillet sprayed with cooking spray
on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in
salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10
minutes or until chicken is cooked through, stirring occasionally.

3. Drain pasta. Add to chicken mixture; mix lightly. Sprinkle with
cheese. Remove from heat; cover. Let stand 1 minute or until cheese
is melted.

Source: Kraft Food & Family Magazine, Fall 2008

Scalloped Chicken and Potatoes

Prep Time: 15 min
Start to Finish: 55 min
Makes: 5 servings

1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley


Heat oven to 450°F.

In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms.

Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.

In small bowl, mix remaining ingredients; sprinkle over potato mixture.

Bake uncovered about 5 minutes longer or until light golden brown.

Tex-Mex Burgers

These burgers can be prepared ahead and kept in the cooler until
you're ready to barbecue. Serve them with corn chips and guacamole.

1-1/2 lbs. ground beef
4 oz. can chopped green chiles, draied
3 oz. Monterey Jack cheese, cut into 1/4-inch cubes
6 sandwich buns
6 Tbs. sour cream
6 Tbs. salsa
6 lettuce leaves, if desired.

1. Heat grill. shape ground beef into twelve 3-1/2-inch patties.
Place 6 patties on waxed paper. Top each with one-sixth of the chiles
and one-sixth of the cheese. Place remaining patties over stuffing;
press edges to seal.

2. When ready to barbecue, place prepared patties on gas grill over
medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals. Cook 10 to 15 minutes until meat is no longer pink, turning
once. Serve on buns with sour cream, salsa and lettuce. 6 servings.

Broiler Directions:
Prepare recipes as directed. Place patties on broiler pan; broil 4 to
6 inches from heat for 10 to 15 minutes until meat is no longer pink,
turning once. Serve on buns with sour cream, salsa and lettuce.

-Pillsbury Classic Cookbooks, June 1992 (#136)
Picnics & Potlucks

Refried Beans Supreme

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup chopped tomato
1/4 cup chopped green onions

MIX beans and 1/2 cup of the cheese in 1-quart microwavable dish;
cover.

MICROWAVE on HIGH 3 to 4 minutes or until heated through; stir.

Sprinkle with remaining 1/2 cup cheese.

Microwave, uncovered, 1 to 2 minutes or until cheese is melted.

SPRINKLE with tomato and onions

4 servings

Olive Garden Fettucine Alfredo

8 ounces Cream cheese −− cut in bits

3/4 cup Parmesan cheese −− grated

1/2 cup Butter or margarine

1/2 cup Milk

8 ounces Fettuccine; cook −− drain

In large saucepan combine cream cheese, Parmesan, butter and

Milk, stirring constantly until smooth. Toss pasta lightly with

sauce, coating well.

Coconut Fried Shrimp with Dipping Sauce

Dipping Sauce:
1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.
In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.



Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.



Source: Paula Dean . . . Food Network

Corn and Crab Chowder

INGREDIENTS: 4 slices bacon 1 large sweet onion, coarsely chopped (about 2 cups) 2 cloves garlic, minced 6 cups Swanson® Chicken Broth OR Natural Goodness™ or Certified Organic Chicken Broth 2 tsp. seafood seasoning 6 to 8 red potato OR fingerling potato, cut into 1-inch pieces (about 2 cups) 2 cups frozen whole kernel corn 1 container (8 ounces) refrigerated pasteurized lump crabmeat 1/2 cup heavy cream

DIRECTIONS: Cook the bacon in a 4-quart saucepan over medium-high heat for 5 minutes or until the bacon is crisp. Remove the bacon with a fork or kitchen tongs and drain on paper towels. Crumble and set aside. Pour off all but 2 tablespoons of drippings. Reduce the heat to medium. Add the onions and garlic and cook in the hot bacon drippings until tender. Stir in the broth, seafood seasoning, potatoes and corn. Heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Add the crabmeat and cream. Cook for 5 minutes. Divide the chowder among 6 serving bowls. Top each with about 1 tablespoon of bacon. www.Swansonbroth.com.

Cherry Vanilla Protein Shake

1 tablespoon vanilla powder (1 scoop)
1/2 cup sugar-free cherry yogurt
4 ice cubes
1 dash water
vanilla extract (to taste)
cherry extract (to taste)

Liquify in blender!



The flavor varieties are endless . . . experiment with what you love :)