Archive for the ‘comfort food’ Category

Porcupine Meatballs

Porcupine Meatballs

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

In a bowl, combine the first seven ingredients.

Add beef and mix well. shape into 1-1/2-in. balls.

In a large skillet, brown meatballs in oil; drain.

Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Recipe found here: Porcupine Meatballs

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slow cooker mac & cheese

Slow Cooker Mac and Cheese

10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
1/2 stick butter, cubed
1 (12 oz.) can evaporated milk
1 1/2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
cooking spray

Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.

Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

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Triple-Cheese Macaroni

Triple-Cheese Macaroni

1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Recipe found here: Triple-Cheese Macaroni

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cherry white chip brownies

Cherry White Chip Brownies

1/2 cup chopped maraschino cherries, well drained
1/3 cup butter or margarine, softened
3/4 cup sugar
2 eggs
2 tablespoons light corn syrup
1 tablespoon kirsch (cherry brandy) or 1 teaspoon vanilla extract and 1 teaspoon almond extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 cup HERSHEY’S Premier White Chips
1/3 cup chopped slivered almonds
WHITE CHIP DRIZZLE(recipe follows, optional)
Maraschino cherry halves, well drained (optional)

1. Heat oven to 350°F. Line 8-or 9-inch square baking pan with foil, extending foil over edges of pan. Grease and flour foil.

2. Pat chopped cherries between layers of paper towels to remove excess moisture. Beat butter, sugar, eggs, corn syrup and brandy in large bowl until well blended. Add flour, cocoa and baking powder to butter mixture, beating until blended. Stir in chopped cherries, almonds and white chips. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cover; refrigerate until firm.

4. Use foil to lift brownies out of pan; peel off foil. Cut brownies into shapes with cookie cutters or cut into squares. Garnish with WHITE CHIP DRIZZLE and maraschino cherry halves, if desired. Refrigerate until drizzle is firm; refrigerate leftover brownies. About 16 brownies.

5 WHITE CHIP DRIZZLE: Place 2/3 cup HERSHEY’S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds: stir. If necessary, microwave at MEDIUM additional 15 seconds until chips are melted when stirred. Using tines of fork, drizzle across brownies.

Recipe found here: Cherry White Chip Brownies

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Bacon Mac & Cheese
Bacon Mac & Cheese

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups (8 ounces) shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Cook macaroni according to package directions; drain and set aside.

Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Bacon Mac & Cheese

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