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Sausage Cups-Janet Brocklehurst (Alex’s Aunt)

Always a big hit!!

Ingredients:

  • 1 pound sausage
  • 1 (16 oz) package won ton wrappers
  • 1 cup shredded Monterey cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup ranch dressing

Directions:

Preheat oven to 350. Crumble sausage into a medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain. Spray mini muffin tins & insert won ton wrappers to form a small cup. Bake 5 mins in preheated oven. Allow wrappers to cool. Mix sausage, cheese, and ranch dressing together. Fill won ton wrappers. Bake 10 mins until bubbly.

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Animal Style Mac’n’cheese-Kate Jarvis (Brittney’s Friend)

Source: The Mythical Cookbook

Ingredients:

Caramelized onion:

  • 2 medium yellow onions
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 2 teaspoons sugar

Thousand Island:

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 2 Tablespoons finely chopped pickles
  • 1/4 teaspoon paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Cheese sauce:

  • 5 Tablespoons butter
  • 1/2 cup all purpose flour
  • 3 cups milk
  • 12 slices American cheese
  • 4 ounces shredded medium cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried macaroni
  • 20 crushed plain potato chips

Directions:

Finely dice yellow onions. Melt butter in a medium sauce pan. Add onions, salt, sugar. Stir periodically, should take about 20 minutes to reach a dark brown jammy texture.

Now, make the Thousand Island dressing. Whisk everything together (or just get some from in-n-out)

For the cheese sauce, melt the butter in a sauce pan over medium heat. Add flour, stirring and cook until it smells toasty and fragrant (about 3 minutes). Slowly add your milk, 1/2 cup at a time and stirring constantly to prevent any lumps and waiting until the mixture is bubbly and smooth before adding more. Cook until thick enough to coat the spoon. Remove from heat. Add cheeses and seasonings.

Assembly cooked noodles and sauce together and sprinkle with crushed chips. Bake for 15 minutes at 400. Top with caramelized onions and Thousand Island dressing.

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Bread Dip

  • 4 Cups Mayo
  • 2 Cups shredded Jack Cheese
  • 2 Cups shredded Sharp Cheddar Cheese
  • 5 oz. grated Parmesan Cheese
  • 1 bunch green onion, chopped
  • 1 1/2 lbs. bacon, fried and cut into pieces

Instructions

  1. Mix all ingredients together.
  2. Hollow out a large round bread loaf and fill with dip.
  3. Wrap with foil and bake at 375 for 1 hour.
  4. Serve with chips or slices of baguette bread.
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Sourdough Cheese Rolls

  • 1 TBS active dry yeast
  • 3/4 cups warm water
  • 1 egg
  • 1 – 1/2 cups sourdough starter
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • 2 tsp. salt
  • 4 to 5 cups flour
  • 3/4 cps shredded sharp Cheddar cheese (3 oz)

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.

Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.

Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.

Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.

Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.

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Easy Macaroni & Cheese (no flour/no roux)

  • 8 oz dried macaroni about 2 cups (227g)
  • 1 cup milk (235ml)
  • 2 Tablespoons butter (30g)
  • ½ teaspoon salt
  • ¼ – ½ teaspoon ground black pepper
  • ¼ teaspoon smoked paprika optional
  • ¼ teaspoon ground mustard optional
  • 1 cup shredded cheddar cheese (113g) Shred your own cheddar off the block, don’t buy pre-shredded which is often tossed with a powder that will keep the cheese from melting properly and can leave you with mac & cheese that is both clumpy and runny.
  • 4 slices American Cheese (if you don’t have American cheese, you can substitute another cup (113g) of cheddar cheese, but the macaroni will be less creamy)

  1. Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat.
  2. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally.
  3. Strain pasta, leaving the pasta in the strainer and returning the saucepan to burner over medium-low heat.
  4. Combine milk, butter, salt, pepper and paprika and mustard in the saucepan.
  5. Stir frequently until butter is melted and increase heat to medium.
  6. Once mixture comes to a simmer, return pasta to saucepan and stir well.
  7. Reduce heat to low.
  8. Add cheeses, allow to sit about 30 seconds until slightly melty and then stir until all noodles are coated. Don’t turn up the heat too high or the cheese will not melt properly.
  9. Serve immediately.  Sprinkle with additional smoked paprika, if desired.  Stir in any desired add-ins (such as bacon) immediately before serving.

Notes

This pasta tastes best when served the same day it’s made

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Roasted Red Potatoes with Bacon and Cheese

  • 1/2 cup Ranch dressing
  • 1/2 cup finely shredded Italian Style 5 cheese blend
  • 1/4 cup Real Bacon Bits
  • 2 lb. small red potatoes, quartered (about 6 cups)
  • 1 Tbs. chopped fresh parsley

PREHEAT oven to 350. Mix dressing, cheese, and bacon bits in large bowl. Add potatoes; toss lightly.

SPOON into lightly greased 9X13 baking dish; cover with foil.

BAKE 40 minutes. Remove foil; bake an additional 15 minutes or until potatoes are tender. Sprinkle with parsley.

Makes 8 servings

We made them with russet potatoes and they were great. Brittney put the cheese and bacon on in the pan on the top of the potatoes and liked how they cheese browned a bit. We did them on the bottom rack in the oven while we cooked other stuff on the top rack and we liked how the cheese browned on the bottom.

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Potatoes Supreme (Great Grandma Lily Ruth Vowels Morgenegg) (Cheesy Potatoes)

  • 6 medium potatoes
  • 2 cups shredded cheddar cheese
  • 1 pint sour cream
  • 1/3 cup chopped green onions
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Cook whole potatoes in salted water just until tender. Drain, refrigerate, covered overnight.

Next day, peel and grate potatoes coarsely.

Mix with cheese, sour cream, green onions, pepper, and 1/2 teaspoon salt. Put in 1 1/2 quart greased baking dish. (We never grease the pan and it works great.) Bake at 350 degrees for 35-45 minutes.

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Chicken Cordon Bleu Casserole

2-3 chicken breasts

Italian seasoning

Ham

Swiss Cheese

1 1/2 can cream of Chicken soup

3/4 Cup sour cream

Stove Top Stuffing

Place Chicken breasts in bottom of 9X13 pan.

Sprinkle with Italian Seasoning.

Layer Ham and Swiss cheese on top

Mix cream of chicken soup and sour cream. Pour over cheese.

Top with a box of stuffing.

Bake at 350 degrees for 45-50 minutes until chicken is done.

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Cheese Enchiladas

SAUCE

4 cups water

1 /4 cup tomato paste

1  1/2 ounce butter or margarine (3 TBS)

1 teaspoon salt

1/2 Tablespoon chili powder

1/2 Tablespoon paprika

1 Tablespoon beef base

Dash cayenne

Add all ingredients in a pan and bring to a boil.

Mix 1/2 cup flour with 1 cup water.  Add to boiling sauce till thick.  You may need a little extra.

Lightly fry corn tortillas in oil.  (about 15 tortillas)

Coat bottom of glass pan with sauce.

Pour some sauce on a plate.  Put 1 tortilla in sauce.  Flip.  Add grated cheese.  Roll. Place in 9X13 pan.  Repeat.  You may want another smaller pan too.

Pour remaining sauce over tortillas in pan.  Bake at 350 degrees for 20 minutes or until warm and bubbly.

We usually do 1  1/2 times recipe for our family and do more shells and use two pans.  It just depends how saucy you like it.