I love to watch Paula Deen and have made a few of her recipes before but this time I decided to try her famous mac n cheese. So here is Paula's Mac N Cheese that she serves at her restuarant .
2 cups elbow macaroni (8oz)
2 cups shredded Cheddar Cheese
4 tbsp Butter
3 eggs
1 cup evaporated milk
1/2 cup sour cream
1/2 tsp salt
1. Preheat oven to 350, lightly grease a 9x9 pan.
2, Cook macaroni according to directions. Drain and place in a large bowl. Add 2 cups cheese and butter and then stir until pasta is coated.
3. In a smaller bowl, whisk egg, milk, sour cream, and salt together. Then add egg mixture to the pasta and stir well. Transfer mixture to greased pan.
4. Bake fore 35-40 minutes until golden. Then top with more cheese and bake until melted.
I hope you enjoy Paula's famous mac n cheeese.
Have a good night and see you tomorrow.
Kelly
Monday, October 31, 2011
Sunday, October 30, 2011
Gloomy, Rainy Sunday = Soup
Hello Everyone,
I hope you had a relaxing Sunday since there was no Packer game today. I got to spend the day with my mom and middle sister and her 3 boys. I got to spoil her oldest, Jacob, with halloween cupcakes and a Diego Movie. He told her when they got home that he wanted to come back tomorrow and she told him that she had to work and he didn't like that thought and I don't think she liked the thought of working either. Oh how I love a 3 year olds mind. So after they left I started prepping for the week to come and ended the day with Potato Soup. I hope you enjoy this recipe. I love it because it is very creamy and simple to make.
Potato Soup
6 slices of bacon, diced
3 cups of cubed peeled potatoes
1 can chicken broth
1/2 cup chopped onion
1 tbsp dried parsley flakes
1/2 tsp celery seed, salt and pepper
3 tbsp four
3 cups milk
8 oz Velveeta cheese, cubed
1. In a large sauce pan, cook the bacon until crisp; drain
2. Add the potatoed, broth, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
3. Combine flour and milk until smooth; add to soup. Bring it to a boil and then stir for 2 minutes.
4. Add the cheese and stir until melted and then add the bacon back in and continue heating through.
This makes about 6-8 servings, so you might need to double if you want leftovers.
I hope you stay dry and warm tonight. See you tomorrow.
Happy Halloween.
Kelly
I hope you had a relaxing Sunday since there was no Packer game today. I got to spend the day with my mom and middle sister and her 3 boys. I got to spoil her oldest, Jacob, with halloween cupcakes and a Diego Movie. He told her when they got home that he wanted to come back tomorrow and she told him that she had to work and he didn't like that thought and I don't think she liked the thought of working either. Oh how I love a 3 year olds mind. So after they left I started prepping for the week to come and ended the day with Potato Soup. I hope you enjoy this recipe. I love it because it is very creamy and simple to make.
Potato Soup
6 slices of bacon, diced
3 cups of cubed peeled potatoes
1 can chicken broth
1/2 cup chopped onion
1 tbsp dried parsley flakes
1/2 tsp celery seed, salt and pepper
3 tbsp four
3 cups milk
8 oz Velveeta cheese, cubed
1. In a large sauce pan, cook the bacon until crisp; drain
2. Add the potatoed, broth, onion, parsley, celery seed, salt, and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
3. Combine flour and milk until smooth; add to soup. Bring it to a boil and then stir for 2 minutes.
4. Add the cheese and stir until melted and then add the bacon back in and continue heating through.
This makes about 6-8 servings, so you might need to double if you want leftovers.
I hope you stay dry and warm tonight. See you tomorrow.
Happy Halloween.
Kelly
Saturday, October 29, 2011
No Cooking Friday
Sorry there was no post yesterday but I took the night off and got a perch supper to go last night. Since I have been back I have not had a Wisconsin Fish Fry and missed it terribly so I thought I would treat myself after a long week at work. I hope everyone had a great Friday night and I will talk to you guys soon with what's for supper tonight.
Kelly
Kelly
Thursday, October 27, 2011
Leftover Thursday
Sorry but without my hubby home to help me eat supper every night I need to use up some leftovers. I am taking the night off and am going to enjoying curling up with some leftovers and watching Grey's Anatomy. Have a great night and TGIF!!!!
Kelly
Kelly
Wednesday, October 26, 2011
Thank Goodness It's Wednesday
I am so happy it's Wednesday night and the weekend is only 2 days away and we got to see the sun today, which is always a plus. Tonight I had Chicken and Rice Casserole and my puppies loved it. They really hope you do too.
2 tbsp butter
1 med. onion, chopped
1 8.8oz microwaveable rice package
3 cups chopped chicken
1 1/2 cups frozen peas
1 1/2 cup shredder sharp cheddar cheese
1 cup mayo
1 can of cream of chicken soup
1 8-oz can of sliced water chestnuts, drained
1 4+oz jar of sliced pimientos, drained
3 cups crushed Ruffles Potato Chips
1. Preheat oven to 350. Melt butter in skillet, add onion and saute til tender.
2. Cook rice according to package. Combine onions, rice, chicken, and next 6 ingredients in a large bowl. Place into a greased 13x9 baking dish. Top with potato chips.
3. Bake uncovered for 20-25 minutes or until bubbly.
Hope you enjoy. See you tomorrow.
Kelly
2 tbsp butter
1 med. onion, chopped
1 8.8oz microwaveable rice package
3 cups chopped chicken
1 1/2 cups frozen peas
1 1/2 cup shredder sharp cheddar cheese
1 cup mayo
1 can of cream of chicken soup
1 8-oz can of sliced water chestnuts, drained
1 4+oz jar of sliced pimientos, drained
3 cups crushed Ruffles Potato Chips
1. Preheat oven to 350. Melt butter in skillet, add onion and saute til tender.
2. Cook rice according to package. Combine onions, rice, chicken, and next 6 ingredients in a large bowl. Place into a greased 13x9 baking dish. Top with potato chips.
3. Bake uncovered for 20-25 minutes or until bubbly.
Hope you enjoy. See you tomorrow.
Kelly
Tuesday, October 25, 2011
Gloomy Tuesday
It was one of those days when you just want to curl up in bed and sleep. So I found this simple recipe for supper tonight.
Spinach Ravioli Lasagna
1 6-oz package of spinach
1/3 cup pesto
1 15-oz jar of Alfredo Sauce
1/4 cup chicken broth
1 25oz package of frozen cheese ravioli (do not thaw out)
1 cup shredded Italian 6-cheese blend (I used cheddar, moz, and parmesan)
1. Preheat over to 375. Chop up Spinach and toss with pesto.
2. Combine Alfredo Sauce with chicken broth. Place 1/3 of sauce mixture into greased 11x7 baking dish. Top with half of the spinach mixture. Arange ravioli in a single layer over the spinach mixture. Repeat layers once. Top with remaining Alfredo mixture.
3. Bake at 375 for 30 minutes. Then top with cheese and bake for 5 minutes or until hot and bubbly.
I put it together fairly quickly and the best part was not having to cook the ravioli 1st, just use them frozen. Oh I also used cheese and chicken filled ravioli to change it up alittle. Just a thought.
I hope you like this recipe as much as I did.
See you tomorrow and hopefully we will see the sun.
Kelly
Spinach Ravioli Lasagna
1 6-oz package of spinach
1/3 cup pesto
1 15-oz jar of Alfredo Sauce
1/4 cup chicken broth
1 25oz package of frozen cheese ravioli (do not thaw out)
1 cup shredded Italian 6-cheese blend (I used cheddar, moz, and parmesan)
1. Preheat over to 375. Chop up Spinach and toss with pesto.
2. Combine Alfredo Sauce with chicken broth. Place 1/3 of sauce mixture into greased 11x7 baking dish. Top with half of the spinach mixture. Arange ravioli in a single layer over the spinach mixture. Repeat layers once. Top with remaining Alfredo mixture.
3. Bake at 375 for 30 minutes. Then top with cheese and bake for 5 minutes or until hot and bubbly.
I put it together fairly quickly and the best part was not having to cook the ravioli 1st, just use them frozen. Oh I also used cheese and chicken filled ravioli to change it up alittle. Just a thought.
I hope you like this recipe as much as I did.
See you tomorrow and hopefully we will see the sun.
Kelly
Recipe from Wendy
So I got home from work and received an email from Wendy, a co-worker, with a recipe she wanted me to try and I thought I would share it everyone because it sounds great. Thanks Wendy for the recipe, keep them coming.
Caramel Krispex
1 box Krispex
2 c. pretzels
2 c. nuts, M&M's or Cheerios
2 sticks of butter(you cannot substitute margarine)
1/2 c. light corn syrup
1 tsp of baking soda
Mix first 3 ingredients in a double lined paper bag. Put butter,brown sugar, and corn syrup in a bowl and microwave 2 min. Stir. Microwave 3 min. Add baking soda. Stir very fast. Dump over Krispex Mixture. Shake it up. Microwave bag for 2 min. Lay out on cookie sheets to cool.
Caramel Krispex
1 box Krispex
2 c. pretzels
2 c. nuts, M&M's or Cheerios
2 sticks of butter(you cannot substitute margarine)
1/2 c. light corn syrup
1 tsp of baking soda
Mix first 3 ingredients in a double lined paper bag. Put butter,brown sugar, and corn syrup in a bowl and microwave 2 min. Stir. Microwave 3 min. Add baking soda. Stir very fast. Dump over Krispex Mixture. Shake it up. Microwave bag for 2 min. Lay out on cookie sheets to cool.
Monday, October 24, 2011
It's only Monday
Well Monday is almost over and I am so excited b/c that means I am 1 day closer to the weekend. So I am sure you are asking what did I make tonight for supper. Well, I made Chicken Tetrazzini, which I prepared yesterday after the game. It was so nice b/c all I had to do tonight when I got home was preheat the oven and put it in and walk away. I love meals like this. So here is the recipe and I hope you like it. Plus, it makes 2 pans so you can freeze one for later use or share it with someone else.
1 16-oz package of Vermicelli pasta
1/2 cup chicken broth
4 cups chopped cooked chicken (I used a rotisserie chicken to make life easier)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 8-oz container of Sour Cream
1 6-oz jar of sliced mushrooms, drained
1/2 cup shredded Parmesan Cheese
1 tsp pepper
1/2 tsp salt
2 cups shredded Cheddar Cheese
1. Cook pasta according to directions and drain, Return to pot and toss with chicken broth.
2. Preheat over to 350. Stir together chicken and the next 8 ingriedents in a very large bowl; add pasta, and toss well. Place mixture into 2 greased 11x7 baking dishes. Sprinkle with cheddar cheese.
3. Bake, covered for 30 minutes; uncover and bake for 5 minutes longer or until cheese is bubbly.
You can freeze unbaked casserole for up to 1 month. Thaw casserole overnight in fridge. Let it stand at room temp for 30 minutes before baking and bake as directed.
I hope you enjoy and maybe you will share the extra pan with a friend.
See you tomorrow,
Kelly
1 16-oz package of Vermicelli pasta
1/2 cup chicken broth
4 cups chopped cooked chicken (I used a rotisserie chicken to make life easier)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 8-oz container of Sour Cream
1 6-oz jar of sliced mushrooms, drained
1/2 cup shredded Parmesan Cheese
1 tsp pepper
1/2 tsp salt
2 cups shredded Cheddar Cheese
1. Cook pasta according to directions and drain, Return to pot and toss with chicken broth.
2. Preheat over to 350. Stir together chicken and the next 8 ingriedents in a very large bowl; add pasta, and toss well. Place mixture into 2 greased 11x7 baking dishes. Sprinkle with cheddar cheese.
3. Bake, covered for 30 minutes; uncover and bake for 5 minutes longer or until cheese is bubbly.
You can freeze unbaked casserole for up to 1 month. Thaw casserole overnight in fridge. Let it stand at room temp for 30 minutes before baking and bake as directed.
I hope you enjoy and maybe you will share the extra pan with a friend.
See you tomorrow,
Kelly
Sunday, October 23, 2011
Sunday Supper
During half time of the Packer game, I quickly put together supper for tonight. The best part was it took me alittle longer because I had 3 dogs staring at me when I was cutting up the ham, so I had to share with them. They wanted to ensure that it was edible for me to eat later. I am so happy that I have them around. :) So when I came back to the game the Packers had scored twice and taken the lead and never looked back. So finally, for supper I had Scalloped Potatoes with Ham. It was great and reminded me of home when I was younger. Here is the recipe. I hope you enjoy.
1 Medium onion, chopped
1 tbsp veggie oil
3 cloves of garlic, finely chopped
4 baking potatoes, cut into 1/4-in slices, I used my mandalin to slice them that thickness
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked ham
2 cups cheddar cheese, divided
1 3/4 cups whipping cream
2 tbsp butter, cut into pieces
1. Saute onions in oil until tender and then add garlic and saute for another 30 seconds/ Remove from heat and set aside. Slice potatoes and place in a big bowl.
2. Preheat oven to 400. Combine salt, pepper, and flour and sprinkle over potatoes and toss to coat. Place half of the potatoes in a greased 9x13 baking dish. Top with the ham, onion mixure, and 1 cup cheese. Top with remaning potatoes. Pour cream over the top, place butter on top and cover with aluminum foil.
3. Bake for 50 minutes. Uncover and top with remaining cheese and bake for another 20 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
There is my 1st recipe. Tomorrow Chicken Tetrazzini is on the menu. Hope you all enjoy and see you tomorrow.
Kelly
1 Medium onion, chopped
1 tbsp veggie oil
3 cloves of garlic, finely chopped
4 baking potatoes, cut into 1/4-in slices, I used my mandalin to slice them that thickness
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 cups chopped cooked ham
2 cups cheddar cheese, divided
1 3/4 cups whipping cream
2 tbsp butter, cut into pieces
1. Saute onions in oil until tender and then add garlic and saute for another 30 seconds/ Remove from heat and set aside. Slice potatoes and place in a big bowl.
2. Preheat oven to 400. Combine salt, pepper, and flour and sprinkle over potatoes and toss to coat. Place half of the potatoes in a greased 9x13 baking dish. Top with the ham, onion mixure, and 1 cup cheese. Top with remaning potatoes. Pour cream over the top, place butter on top and cover with aluminum foil.
3. Bake for 50 minutes. Uncover and top with remaining cheese and bake for another 20 minutes or until potatoes are tender. Let stand for 10 minutes before serving.
There is my 1st recipe. Tomorrow Chicken Tetrazzini is on the menu. Hope you all enjoy and see you tomorrow.
Kelly
Getting ready for the Upcoming Week
After going to church and receiving blessed news that our pastor that married Josh and I has returned his call to South Carolina and will stay in Greenville with us, I went grocery shoping for the week. I successfully got everything on my list plus a couple extra things, like the halloween oreos. Oh how I love to dunk oreos in an ice cold glass of milk. I was happily greeted at the door by my kiddos who have not learned yet to help me carry in the groceries, you would think after 3 years they would learn how to carry the bags in or at least opening the door. After putting the groceries away, I made a snack mix to take to work tomorrow.
Ranch Snack Mix:
1 packet of Hidden Valley Ranch Dressing Mix
1 bottle Orville Redenbacker Butter Flavored Popcorn Oil
1 bag of pretzel sticks
1 bag of Bugles
1 bag of Garden Veggie flavored Wheat thins
1 2-gallon ziplock bag.
I mix the ranch mix and the oil in a small bowl until dissolved. I then mix the pretzels, bugles, and wheat thins in the ziploc bag gently. Then pour the ranch oil in the bag and gently toss to evenly coat. Finally, let bag sit 24 hours with every few hours turning the bag to help continue coating the mixure. Then place in a serving bowl and enjoy.
Now that my snack in made I am going to get things together to make supper tonight and then for the next few nights. Hopefully, I will find some time to make a new sweet treat recipe that I found. I better hurry since the Packer game starts soon and I can't miss that. Recipes to follow with what I made for supper and later this week.
Go Pack Go!!!!!!
Ranch Snack Mix:
1 packet of Hidden Valley Ranch Dressing Mix
1 bottle Orville Redenbacker Butter Flavored Popcorn Oil
1 bag of pretzel sticks
1 bag of Bugles
1 bag of Garden Veggie flavored Wheat thins
1 2-gallon ziplock bag.
I mix the ranch mix and the oil in a small bowl until dissolved. I then mix the pretzels, bugles, and wheat thins in the ziploc bag gently. Then pour the ranch oil in the bag and gently toss to evenly coat. Finally, let bag sit 24 hours with every few hours turning the bag to help continue coating the mixure. Then place in a serving bowl and enjoy.
Now that my snack in made I am going to get things together to make supper tonight and then for the next few nights. Hopefully, I will find some time to make a new sweet treat recipe that I found. I better hurry since the Packer game starts soon and I can't miss that. Recipes to follow with what I made for supper and later this week.
Go Pack Go!!!!!!
Saturday, October 22, 2011
Welcome To My Kitchen
My name is Kelly and I love to cook and bake, so I thought it would be fun to start a blog to share what I love to do in my spare time. I am a full time wife and nurse so it doesn't always give me a lot of free time but I try to make time for what I love to do. I am going to share with you what I cook and feel free to share with me what you are cooking. I hope I help with the age old question "What should I have for supper?" I am going through my cookbooks tonight while I watch the Badger football game to make my meal plan for the week because I found that planning meals for the week helps to ensure that I have all the ingriedents and have multiple ideas for what to make all week. I also like to make meals ahead of time so when I get home I can just put in the oven while I do something else around my house, like play with my 3 Springer Spaniels, Mattie, Gunner, and Hunnter. They also act as my taste testers sometimes, but they usually love what I make no matter what so I am not sure if they are the best judges. So tomorrow after church, I am coming home to start prepping for the upcoming week. I can't wait to share my recipes with you. I really hope you enjoy the blog and my recipes.
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