1 lb cooked elbow macaroni
1 cup whole milk
24 ounces evaporated milk
3 eggs
2 tablespoons
1 Cup butter, cut into small pieces
1⁄2 lb colby cheese
1⁄2 lb monterey jack cheese, shredded
1⁄2 lb sharp cheddar cheese, shredded
1 lb Velveeta cheese, cut in chunks
salt
1 tablespoon whiter pepper
1 tablespoon sugar
1 cup shredded American cheese or 1 cup mild cheddar cheese
Directions:
1. Preheat oven to 350°C.
2. Put pasta in 9 by 13 dish and set aside.
3. Mix milks and eggs well.
4. Add the butter and colby, montery jack, sharp cheddar and velveeta cheeses to the pasta.
5. Pour milk and egg mixture over the pasta.
6. Mix in sour cream.
7. Season with salt , pepper, sugar and toss.
8. Sprinkle with remaining cups of American or Cheddar cheese.
9. Bake for 30 to 45 minutes or until top is lightly browned.
Another recipe I love is Loaded Twice Baked Potato Casserole. I adopted this recipe from
Spend With Pennies and it's absolutely fantastic!
Loaded Twice Baked Potato Casserole
Loaded Twice Baked Potato Casserole
Ingredients:
4 lbs red skinned potatoes
4 cloves fresh garlic
¼ cup butter
1 cup of sour cream (I use light)
½ cup of milk or cream (add more or less to taste)
4 oz cream cheese, softened (I used light)
2 cups grated cheddar cheese
2 green onions thinly sliced
10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits
salt & pepper to taste
Toppings
1 green onion sliced
2 slices of bacon, cooked & crumbled
½ cup cheddar cheese
Directions:
1. Preheat oven to 375
2. Wash potatoes, peel off about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).
3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.
4. Add toppings, place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
...And don't forget about the rolls or the pie!
Here's an easy and delicious no-knead yeast roll recipe I adopted from
Melissa's Southern Style Kitchen. She's a fabulous southern gal that shares a variety of delightful southern recipes.
Easy No Knead Yeast Rolls
Recipe adopted from:
Melissa's Southern Style Kitchen
Ingredients:
2 [1/4 oz] packets rapid rise yeast [such as Fleischmann's]
1/4 cup granulated sugar, plus 1 tsp
1 1/3 cup of lukewarm water or milk
4 cups all purpose flour
1 tsp salt
1 large egg
8 Tbsp butter, divided
Directions:
1. In a measuring cup, dissolve both packets of yeast and 1 teaspoon of sugar in 1 1/3 cup of lukewarm water. If you use hot water or milk, it will kill the yeast and the bread won't rise. So, make sure the water is lukewarm not boiling. [tip: I use water most often for these rolls] Let the yeast mixture sit on the counter for 5-7 minutes to allow the yeast to "bloom." You'll see bubbles and froth begin to gather on the top.
2. In a medium size mixing bowl, sift together the flour, salt and sugar. Add the egg.
3. After the yeast has developed, gradually add it to the dry ingredients in the bowl, along with 5 tablespoons of melted butter. Begin to blend the ingredients together, using a large spoon incorporating more liquid as you go. I used a silicone spatula, and the dough didn't stick to it, making this task a lot easier.
4. Then, after I incorporated all of the flour. I then placed it into a buttered bowl, and covered it with a damp cloth.
5. Allow the dough to sit in a warm, draft free place, covered for 1 hour. After one hour, the dough had doubled. The smell of the rising dough was heavenly and could only be topped by the aroma of the rolls while they were baking.
6. You can make these rolls any size you like, of course. I used a 2 ounce ice cream scoop, lightly sprayed with cooking spray, to separate the dough into even portions after punching it down to release the air bubbles. Roll into a ball in your hands then arrange side by side, in a buttered non-stick metal baking pan. I used a 10-inch spring form pan. [Tip: It's important that the rolls to be uniform in size so they'll bake evenly.]
7. Melt the remaining 3 tablespoons of butter and using a pastry brush, lightly brush the tops. Reserve some of the melted butter to brush on the tops after the rolls come out of the oven, too. How many times can I say butter in this recipe? We are making bread, right? At this point, you can cover with a damp cloth and allow the rolls to rise again until doubled. [about an hour]
8. Bake in a preheated 400°F oven for 20-22 minutes. Gorgeous, right? It doesn't get much simpler, or better than that! Serve hot.
Can't forget the Buttermilk Pie! I found this recipe on Pinterest and fell in love with this blog from Southern Bite, Stacey is a cookbook author, blogger and proud southerner that shares his passion for southern food and family recipes with the world-wide web!
Buttermilk Pie
Recipe By: Southern Bite
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Buttermilk Pie
Photo by: Southern Bite
Ingredients:
- 1 stick butter (1/2 cup), room temperature
- 2 cups sugar
- 3 eggs
- 1 cup buttermilk
- 3 heaping tablespoons flour
- 2 teaspoons vanilla
- pinch of salt
- dash of nutmeg
- unbaked deep dish pie crust
- Cream butter and sugar together with a hand mixer.
- Add eggs; mix well.
- Add buttermilk, flour, vanilla, salt and nutmeg; mix well.
- Pour into unbaked pie crust and bake in a 350 degrees F oven for 55 minutes to 1 hour, or until set. Allow to cool completely before slicing.
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Y'all enjoy!
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