All Day Macaroni & Cheese (Crockpot)

All Day Macaroni & Cheese (Crockpot)

8 ounces elbow macaroni, cooked and drained
1 (12 oz) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded Cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a slow cooker that has been coated with
nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3
cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup
cheese, then cover and cook on the Low setting for 5 to 6 hours, or
until the mixture is firm and golden around the edges. Do not remove
the cover or stir until the macaroni has finished cooking.

Yield: 4 servings

Apple Pecan Bread Pudding

Apple Pecan Bread Pudding

1 cup Pecans -- coarsely chop
3 Eggs
8 slices Raisin bread -- diced
2 cups Half & Half or milk
2 medium Apples, green
1/4 cup Bourbon or brandy
1 cup Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Cinnamon
Vanilla ice cream (opt.)
1/2 teaspoon Nutmeg

Preheat oven to 350ºF. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker. Peel, core and thinly slice the apples. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy.

Lightly mix pecans with bread and apples. Pour egg mixture over bread.

Drizzle with butter. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.

Cornbread Cake

Cornbread Cake
Contributor: Nancy Carol Elder

Ingredients:
1 cup sugar
1 cup brown sugar
4 eggs
1 cup vegetable oil 1-1/2 cups self-rising flour
2 teaspoons vanilla extract
2 cups pecans, chopped
Cooking Instructions:
Preheat oven at 350 degrees. Lightly grease and flour a 9x13-inch baking dish. Stir together sugar, brown sugar, eggs and oil in medium bowl. Stir until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed. Pour into prepared pan and bake for 30 to 35 minutes.

Pizza Casserole

3 pounds ground beef
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) wide egg noodles, cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a Dutch oven, brown beef and onion over medium heat until meat is no longer
pink; drain. Add spaghetti sauce, mushrooms, salt, garlic powder, oregano and
pepper; heat through. Spoon 4 cups into a 6-qt. slow cooker. Top with half of
the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on high for 1
hour or until cheese is melted.

Yield: 12 servings.

Printed from tasteofhome.com

Mini Quiches

Make bite-size quiche that deliver big taste! Serve them for a brunch buffet or a simple appetizer.

1 1/4 cups Original Bisquick® mix
1/4 cup butter or margarine, softened
2 tablespoons boiling water
6 slices bacon, crisply cooked, crumbled
1/2 cup half-and-half
1 egg
2 medium green onions, thinly sliced (2 tablespoons)
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup shredded Swiss cheese (2 oz)

1. Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
2. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
3. In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
4. Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Mini Crescent Dogs

Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Cereal Peanut Butter Balls

1 1/2 cups peanut butter
1 cup corn syrup
1 cup sugar
4 cups rice crisp cereal
1. Mix together all ingredients.
2. Roll into 1” balls.
3. Store in covered in fridge.
Makes about 6 dozen.

HOT HAM SANDWICH (Makes 8 to 10)

Melt:
1/2 lb butter

Add:
2 T poppy seed
1 T Table mustard
2 T minced onion
8 to 10 hamburger buns

On bottom half of bun place 1 slice of ham and 1 slice of American cheese. On top half spread the hot butter mixture. Close buns and wrap in foil. Bake on cookie sheet at 350 for 20 min.

Hot Broccoli Cheese Dip

This is another wonderful dip to serve at a holiday gathering or
potluck, this one will really go fast! Serve with Crackers

3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli

In a small skillet, melt the butter and sauté the celery, onion and
mushrooms. Stir in the flour. Place into a lightly greased slow cooker
and stir in remaining ingredients. Cover cook on High, stirring about
every 15 minutes until the cheese is melted. Turn to Low for 2 to 4
hours or until ready to serve.

Hot Artichoke Dip

1 can artichoke hearts, not marinated, drained
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed

Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.

Grilled Lemon Chicken Skewers with Barefoot Contessa

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Crab and Artichoke Dip

8 oz. cream cheese
1 c. mayonnaise
1 package crabmeat (imitation)
1 can artichoke hearts drained
3/4 c. Parmesan cheese
1/3 c. finely chopped onion
Blend cream cheese and mayo together and stir in crab, artichokes, cheese and onion.
Place mixture in a 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.

CREAM CHEESE & HAM SPREAD

"Simple, but flavorful, spread that is great with crackers or celery."
INGREDIENTS:
1 (8 ounce) package cream
cheese, softened
2 1/2 ounces sliced ham, chopped
2 green onions, chopped

DIRECTIONS:
1. In a medium-size mixing bowl, combine cream cheese, ham, and onions. Cover and refrigerate overnight before serving

Cranberry Feta Pinwheels

1 (8 oz.) package reduced fat cream cheese, softened
1 cup crumbled feta cheese
1/4 cup chopped green onions
1 (6 oz.) package dried cranberries
4 (10 inch) flour tortillas
1. In a small bowl combine the cream cheese, feta cheese and
onions.
2. Stir in the cranberries.
3. Spread about 1/2 cup mixture over each tortilla and roll up
tightly.
4. Wrap with plastic wrap and refrigerate for at least 1 hour.
5. Cut each roll into 10 slices.
Makes 40 appetizers.

CHERRY-CHEESE-PINEAPPLE KEBABS

1 can pineapple chunks, well drained, or 1 fresh pineapple, cut into chunks
1 packet Cheese cubes (such as The Laughing Cow Mini-Baby Bells)
1 jar maraschino cherries, well drained
Short bamboo skewers or cocktail toothpicks

Thread 2 or 3 pieces of pineapple, a cube of cheese & finally a maraschino cherry onto skewers to make each serving. Cover and chill until serving time.

Notes: You can also use other fruits on hand--such as grapes, peach pieces, etc.