Macaroni and Cheese Deluxe...

Crispy and brown on top...

...rich and creamy inside.

Ingredients:

1 8oz pkg elbow macaroni

2 cups cream style cottage cheese (small curd)

1 cup sour cream

1 egg (beaten)

1 tsp salt

Dash of cracked black pepper

¾ cup Velveeta grated or cut in smallish cubes

1 ½  cups shredded cheddar cheese (divide: 1 cup and reserve ½ cup for top)

Directions:

Cook macaroni as directed on package.  While it is cooking place all remaining ingredients in a large bowl (but reserve ½ cup of the shredded cheddar for top), and stir just till blended.  Drain the macaroni and then stir it into other ingredients.  Turn all into a greased casserole.  Top with remaining ½ cup of shredded cheddar cheese, and bake at 350° F for 45 min.

This is a recipe my mother used to make.  I've been making it for as long as I can remember, and it is a family favorite. 

Peanut Butter Cream Cheese Apple Dip...

Ingredients:
8 oz of cream cheese, softened
3/4 cup peanut butter
1/2 cup powdered sugar 
1/4 cup brown sugar
1 to 2 Tbsp milk (if needed)
1/2 c milk chocolate chips

Directions:
Mix the cream cheese and peanut butter together till smooth and well blended.  Mix in the sugars.  If you want a slightly softer consistency add the milk gradually, until it is the consistency you want.  Stir in the chocolate chips.

Serve with apple slices and graham crackers.

Yellow Squash Casserole...

I didn't get a good photo, so will replace next time I make this.

Ingredients:

1 lb squash (or more, can use fresh or frozen)

1/2 c chopped onion

2 Tblsp bacon drippings or butter

1 pkg Martha White Mexican Style Cornbread mix

2 eggs, beaten

salt and pepper

1 1/2 cups cheddar cheese

Cook squash and onion in saucepan with water till tender...have at least 1 cup liquid in squash. Mix in drippings or butter, cornbread mix, eggs, salt and pepper. Mix about half the cheese in with casserole ingredients.  Pour into a greased casserold dish, and top with remaining cheese. Bake at 350 till brown.

My note:  This tastes so much better than my photo above would lead you to believe.  It's similar to the squash casserole that is often found on home-cooking type restaurant menus.  

Tomato Pie

Tomato Pie

Ingredients:

4 to six fresh tomatoes, sliced

1/4 of a red onion, thinly sliced

3/4 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup shredded parmesan cheese

Kosher salt

fresh cracked pepper

1 of my easy pie crusts, unbaked

Directions:

Slice tomatoes.  Lay two to three layers of paper towels on the counter.  Lightly sprinkle salt on one side of tomato slices, and place the salted side down on the paper towels.  Then lightly sprinkle salt on the top (unsalted) side of the tomato slices.  The salt helps draw moisture out of the tomato slices.  Leave them on the paper towels for about 30 minutes.

Meanwhile preheat oven to 350˚ F (180˚ C).  Slice onion.  Put mayonnaise in a bowl with cheeses, and add fresh cracked pepper to taste (I like lots!) and stir to blend.  Prepare a pie crust.  

(Seriously, try my easy pie crust recipe...you have everything in your kitchen, and it takes 5 minutes [you don't have to cut in butter or roll it out] and it tastes SO much better than store bought.  I use it for everything from quiche to chicken pot pie, and from pecan to fruit pies.  No, it is not Martha Stewart's way, but it so good for as easy as it is.  Making it in a glass pie plate is important.)

Place a layer of tomatoes in the pie crust.  Evenly spread the onion slices over the top, then add another layer using the remaining tomato slices.  Spread the mayonnaise/cheese mixture on top and spread to edges.  Bake for about 40 minutes or till cheese topping is brown and bubbly.

Yum!

My notes:  When I have all the ingredients called for in the inspiration Tomato Pie recipe by Design Corral, I will try it that way too.  But I really loved the tomato being the star of the show in the one I made tonight.  Don't add additional salt to the mayonnaise and cheese mixture, there is plenty of salt on the tomatoes already.

Asparagus, Tomato, and Avocado Salad...

original recipe by Something Sweet Something Salty

I adapted the dressing slightly

Salad ingredients:
1 bunch of fresh asparagus
1 pint of cherry tomatoes (I used a mix of colors)
1 Haas avocado, ripe

Dressing ingredients:
1/4 cup extra virgin olive oil
1 Tbsp whole grain Dijon mustard
juice of one lemon
kosher salt and fresh cracked pepper to taste

Trim or snap the tough stem ends of asparagus and discard.  Cut the spears into about 3 inch pieces.  In a fry pan, place enough water to cover bottom bottom of pan and a pinch of salt; bring to a boil.  Add asparagus to the pan, cover, and boil for three minutes.  At end  of three minutes, remove from heat and rinse in cold water to stop cooking.  You want it to be still crisp.  Drain well.

Cube avocado, and place in bowl with the asparagus and the whole cherry tomatoes.

In a small bowl, whisk together the dressing ingredients.  Pour over salad and serve.  


My note:  It doesn't keep well since the avocado will brown, so eat every bit of it.

It is delicious with broiled salmon.

Crowing Hen...

I'm calling this Crowing Hen.  It's basically an open-face chicken salad sandwich which is broiled until brown and bubbly.  I made it for a quick supper.  I think it would also be good for a ladies' lunch, a pot luck, etc.

Preheat oven to 375° F.

Ingredients:
1/2 cup cooked chicken, cut into bite size pieces
1/4 c butter, softened or melted
1/4 c mayonnaise
1/8 c sliced scallions, including both bulb and green stems
1/8 c shredded parmesan
1/8 c shredded cheddar
1/2 tsp powdered garlic
2.25 oz can sliced ripe olives

French bread sliced about an inch thick

Directions:
Mix first 8 ingredients together.  Spread thickly on French bread slices.  Sprinkle with additional parmesan cheese, and bake for about 15 minutes or till heated through.  Then turn oven to broil, and watch closely till just browned.

I used a large loaf, so this amount made about two very large slices.  If you use a baguette, then it would make quite a few slices, but be sure to make them thick slices (about an inch) to support a thick layer of filling (these might not need to bake quite as long).


This is based on a yummy bread that I had about twenty years ago at a church gathering, and is similar to The Pioneer Woman's Olive Cheese Bread.  I wanted to make a supper of it, so I thought I would add the cooked chicken.  

Chocolate Bourbon Pecan Pie...

CHOCOLATE BOURBON PECAN PIE

Ingredients:

   1 pie crust  (either store bought or my favorite pie crust)

1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
   4 large eggs (beaten)
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup chocolate chips
1 1/4 cup pecans, lightly chopped

Directions:

1. Preheat oven to 350 degrees F.
2. Roll crust out.
3. In a large mixing bowl, whisk together butter, sugars, corn syrup, eggs, vanilla and bourbon until frothy.
4. Fold in chocolate chips and pecans till evenly distributed.
5. Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.

My note:  Pecan Pie is not my favorite, but it is Carey's.  I've found that adding chocolate and bourbon, takes it to a whole 'nother level.  I do love this recipe.