Posts tagged ‘Cheese’

November 14, 2011

Easy Baked Mac & Cheese Casserole

My Nana made the best Thanksgiving and Christmas meals. She was the Martha Stewart of her time. Candies and pies from scratch and traditional casseroles probably lined four 6 foot tables on her back patio. That didn’t even include all the fresh made cranberry sauces and honey glazed ham and sweet tea on the adult table. (This was all served on the fine china too…which I am honored to now have in my house.)

All of this homemade, traditional Southern cooking, and you would think one of my favorites would have been all from scratch. This Baked Maccaroni and Cheese Casserole recipe is simple and easy.

Easy Baked Mac & Cheese Casserole

  • 2 regular sized boxes of Kraft Macaroni and Cheese (with the squeezy cheese!)
  • 3 Tablespoons of Self-Rising Flour
  • 1 egg, beaten
  • 1/4 Cup Milk
  • 1 Cup (or 2!) of Shredded Cheddar Cheese

Preheat over to 350 degrees. Follow the directions on your mac & cheese box. (Boil pasta, mix in cheese) Once you have all the cheese mixed in, add the flour, egg and milk. I add a little extra shredded cheese for good measure. Pour into a greased 13×9″ baking dish. Top with remaining shredded cheese. Bake on 350 degrees for 30-40 minutes.

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June 26, 2011

Receipe: Marinated Cheese Appetizer

This is the one of the hors d’ourves served at my brother’s wedding showerand I absolutely had. to. have. this recipe. I served this at my hubby’s b-day party, along with my fabulous guacamole, and this was the first thing gone – by a mile. It is easy – but impressive. My favorite kind of cooking.

Marinated Cheese Appetizer

30 min | 30 min prep
SERVES 6 -8
  • 8 ounces sharp cheddar cheese
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1 dash salt (to taste)
  • 1 dash black pepper (to taste)
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2 ounce) jar diced pimentos, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 garlic cloves, pressed
Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
Pour marinade over cheese, cover and refrigerate overnight.
Serve with crackers.
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