Velveeta Down Home Macaroni and Cheese

1/4 cup butter or margarine, divided

1/4 cup flour

1 cup milk

1/2 lb (8 oz) Velveeta, cut into 1/2 inch cubes

2 cups elbow macaroni, cooked, divided

1/2 cup shredded cheddar cheese

1.  Heat oven to 350 degrees.

2.  Melt 3 tbsp butter in medium saucepan on medium heat.  Whisk flour;  cook 2 minutes, stirring constantly.  Gradually stir in milk, cook until mixture boils and thickens, stirring constantly.  Add Velveeta;  cook 3 minutes or until melted, stirring frequently.  Stir in macaroni.

3.  Spoon into 2 quart casserole sprayed with cooking spray'; sprinkle with cheddar.

4.  Bake 20 minutes or until heated through.

 

I made this at Christmas and it was sooo good.  My boys loved Mac and cheese so to them, it was the greatest.

Classic Meatloaf

3 slices white sandwich bread

1/3 cup whole milk

1 1/2 pounds ground beef chuck

1/2 pound ground pork

1/2 medium onion, grated

2 garlic cloves, minced

1 large egg

1/2 cup ketchup

coarse salt and ground pepper

1.  Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil or parchment paper.  Place bread in food processor; pulse until fine crumbs form.  Transfer to a small bowl;  stir in milk.  Set aside, about 10 minutes, stirring occasionally.

2.  Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoons pepper.  Add bread-milk mixture, and mix very gently with a fork (do not over mix).

3.  Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.

4.  Bake, brushing twice with remaining 1/4 cup ketchup during baking, until instant-read thermometer registers 160 degrees, 45 to 55 minutes.  Let meatloaf rest 10 minutes before slicing and serving.

 

This meatloaf was the absolute best one that I ever have made.  There were NO leftovers from this one and I think they wish I had doubled the recipe.  I think next time, I will.

Chicken Enchiladas

4 skinless, boneless chicken breast

1 onion, chopped

1/2 pint sour cream

1 tbsp dried parsley

1/2 tsp dried oregano

1/2 tsp ground black pepper

1/2 tsp salt

1 (15 oz) can tomato sauce

1/2 cup water

1 tbsp chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 oz) jar taco sauce

3/4 cup shredded Cheddar cheese

1.  Preheat the oven to 350.

2.  In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.  Drain excess fat.  Cube the chicken and return it to the skillet.  Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.  Heat until cheese melts.  Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic.

3.  Roll even amounts of the mixture in the tortillas.  Arrange in a 9x13 inch baking dish.  Cover with taco sauce and 3/4 cup cheddar cheese.  Back uncovered in the preheated oven 20 minutes.  Cool 10 minutes before serving.

 

I have tried many different recipes of chicken enchiladas.  I have yet to find that one that I am absolutely in love with.  If anyone has a recipe for them that they truly love, please send it to me.

Boston Baked Beans

18 oz cannellini beans

2 onions, chopped

2 large tomatoes, peeled and chopped

2 tsp yellow mustard

2 tbsp molasses

salt and pepper to taste

1. Rinse and drain the beans and put in a large pot.

2.  Cover beans with cold water and bring to a boil.  Simmer for 15 minutes.

3.  Reserve 1 1/4 cups cooking liquid and drain beans.

4.  Transfer beans to a casserole dish

5.  Add mustard and molasses, salt and pepper to cooking liquid.

6. Bring liquid to a boil;  simmer 10 minutes.

7.  Add liquid to beans and bake at 275 for 5 hours.

 

This recipe was very well received in my house.  We had made these to go long with a lunch that I made for my in-laws.  I think this will definitely be a recipe that we will continue to make in our house.

Slow Cooker Pulled Pork Sandwiches

3 lb boneless pork shoulder

1 envelope Onion Mushroom Soup Mix

1 cup ketchup

1/2 cup firmly packed brown sugar

1/4 cup apple cider vinegar

1 tbsp hot pepper sauce

8 Kaiser rolls or hamburger buns

1. Arrange pork in a slow cooker.  Combine remaining ingredients except for rolls and pour over pork;  turn to coat.

2.  Cook covered on LOW for 8 to 10 hours or HIGH for 4 to 6 hours until pork is tender.  Remove pork; reserve juices.  Shred pork with fork, then stir into reserved juices.  Serve on rolls.

Corn Fritters

1 1/4 cups self-rising cornmeal mix

1 1/4 cups all-purpose flour

1/4 cup sugar

1 tsp salt

1 cup milk

2 large eggs, slightly beaten

1/4 cup butter, melted

1 can corn, drained

1/4 cup (2 oz) vegetable oil, for frying

1.  Heat oil to 325.  In a bowl, combine cornmeal mix, flour, sugar, and salt.  In another bow, combine milk and eggs.

2.  Add milk mixture to cornmeal mixture, stirring well.  Stir in butter and corn.

3.  Pour oil to a depth of 2 inches in a Dutch oven, or use a deep fryer.  Drop tablespoons into hot oil.  Cook 2 to 4 minutes, or until golden brown, turning once.  Drain on paper towels and serve.

 

My family really liked these.  I was actually surprised because my husband and my 5 year old does not like corn.  However, they both ate these with no problems.

Omg, can you imagine a time machine blender?!

Omg, can you imagine a time machine blender?!