Kim's. . . OR Amanda's . . . Sausage Stuffed Peppers!

My sisters are great.  They both cook well.  Amanda's great at making recipes. . .but Kim is good at taking a recipe and turning it into something completely different!  They're great!    This recipe is a combination of the two of them, and I can't take credit for either one!

Amanda has a recipe for a delicious sausage dip that you make in the crockpot.  Kim then took that recipe, added some delicousness to it, and stuffed it in a pepper.  This is amazing.  So good.  I ate a "leftover pepper" at Kim's house for lunch one day. . .and knew that this would be a "MUST"make for me!  The following week I made it for dinner and enjoyed each heavenly bite.  So. Good.

KIM'S . . . OR AMANDA'S . . . STUFFED GREEN PEPPERS

1 8oz brick of cream cheese
1lb of ground sausage (Jimmy Dean!)
1 can of Rotel Tomatoes
1 can of Green Giant Corn. . .whatever kind you like.
1 can of black beans
4 or 5 green (or whatever color you want) peppers

1.  I like to cut my peppers in half rather than a using a whole pepper because my kids will not eat a whole pepper, SO, half your peppers and toss them into some boiling water.  Cook for just a few minutes until peppers are tender. 

2.  Take peppers out of boiling water, and place in a baking dish, cut side up!

3.  Saute your sausage until browned all the way through.

4.  Add the cream cheese, Rotel, corn, and black beans to the sausage and continue to heat until the cream cheese is melted. 

5.  Stuff your peppers with the sausage mixture, top with shredded cheese if you'd like, and bake at 350 until bubbly and delicious!

6.  Thank my sisters for their AWESOMENESS!

Homemade Creamy Mac and Cheese!

I love mac and cheese.  Restaurant mac and cheese, homemade mac and cheese, and even yes, the "blue box" mac and cheese.  It's just childhood  on a plate.  Pure, deliciousness.  I have made MANY homemade recipes, but I love trying new ones.  I guess that must mean that I haven't found a favorite. . .until today.  This recipe requires no baking, it's quick, and easy, and creamy, and tasty.  You have to try it.  Today.  Seriously.  You have a few hours till dinner, and who doesn't have a box of pasta in the cupboard?!  Make it!

HOMEMADE CREAMY MAC AND CHEESE

2 cups pasta, any shape you have (I used mini bowties!)
3 Tbsp butter
1 cup heavy cream
2 eggs
salt
pepper
1 1/2 cups shredded cheddar cheese
6 slices GOOD american cheese

1.  Cook pasta according to directions on package.  Drain, and toss back into pan with butter.  Mix to coat pasta in the butter.

2.  In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper.  I used a generous amount of salt and pepper.

3.  Pour cream/egg mixture over the pasta and toss in the cheeses.  Stir over medium heat until cheese is melted and mac and cheese is nice and creamy.  The longer you stir/cook the thicker it will be.  I like it not-too-thick and oh-so-creamy, so as soon as that cheese was melted, it was done!

Cheesy Spaghetti Pie!

I don't know how you roll at your house, but at mine, we are all big fans of a lot of the shows on Food Network!  Our favorites are The Pioneer Woman, which Ava and I watch together EVERY Saturday morning, Trisha's Southern Kitchen, which we always watch AFTER The Pioneer Woman, and The Best Thing I Ever Made/Ate! 

On one of our lazy Saturday mornings, Ava and I were watching The Best Thing I Ever Made and the topic for this episode was ChEeSE!  One of the chefs said that he made this recipe for his family for years, it's inexpensive, takes only about 20 minutes to make, and it's simple!  Well, for weeks we kept this episode on our DVR, but never made this cheesy recipe.  (Ava and I have this thing that if EVERY recipe in an episode looks good to both of us, we pick one to try to make at home. . .and this was her pick.)  Ava really wanted me to try to make it, so tonight for dinner. . . I tackled it!  I tried to make it just like Marc Murphy. . .but ended up making a few substitutions based on what I had on hand at home.  The original recipe is here, but I'll post it the way I made it!

As far as my official "review" goes. . .it was good.  Not great, not a life changing recipe, nothing that brought me to tears of enjoyment, just good.  I mean essentially it's pasta and cheese. . .how can you go wrong?   I guess what makes it "special" is the crispy, crusty, outer edges of the pie.  That part. . .was  just a pinch life-changing.  Who knew pasta could have such a tasty texture!  I guess, if you're a mac and cheese fan this is right up your alley!  It's our of the "box" and a little bit different.  Pair it with some fresh veggies or a salad and dinner is complete!  This was a good "Meatless Monday" option and I'm sure I'll make it again!

 Cheesy Spaghetti Pie

1 lb of cooked spaghetti noodles (I used thin spaghetti) cooled to room temp.
4 eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
salt and pepper
6 slices of American cheese
olive oil

1.  Toss together the eggs, parm, mozzarella, and cheddar cheese with some salt and pepper.  I just do this to taste.  We happen to prefer a LOT of pepper around here. 

2.  Toss noodles with egg/cheese mixture.  Here's where it gets just a little gross. . .its' really hard to do this with a spoon or utensil. . . so I washed up and used my hands!

3.  Over medium heat, heat about two TBSP of oil in a large SKILLET (this is not baked, all done on the stovetop!)  Toss in about half of the noodles. 

4.  Top noodles with the six slices of cheese.  Just layer or arrange them to cover most of the noodles. 

5.  Add the rest of the noodle mixture to the top.  Keeping heat medium/high cook it in the skillet for about 6 minutes.  Here's the tricky part:  you have to flip it over.  There is a method to this!  I cover the skillet with a plate, and turn the pasta out onto the plate. . .then put the pasta (uncooked side down) back into the pan and cook for another 6 minutes!  When it's done, just turn it onto a plate again!  Let it cool for about then minutes and then use a serrated knife to cut it into wedges!

 See!  It's just like a pie!  A great, big, cheesy, noodley, pie!  Cut it up, plate it up, serve it up, and enjoy!

Cheddar Chicken Tetrazzini

This was dinner in a pinch. Happened to have all ingredients on hand, and needed dinner. Now if you know me at all, you'll know that I rarely use "cream of" soups. They TOTALLY gross me out. I usually make my own sauces. But like I said, in a pinch, and keep them on hand for nights like this.

It's a very tasty dinner. Quick, easy, and nice to prepare one for now and one for later. Always love having a frozen meal on hand. It comes in handy! This recipe is from a Southern Living at Home magazine. I don't subscibe anymore, but still have several from when I did. Always good recipes!

Cheddar Chicken Tetrazzini

1 package vermicelli or spaghetti noodles, cooked

1/2 cup chicken broth

4 cups chopped cooked chicken breast

1 (10 3/4-ounce) can cream of mushroom soup

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) can cream of celery soup

1 (8-ounce) container sour cream

1/2 cup shredded Parmesan cheese

1 teaspoon pepper

1/2 teaspoon salt

2 cups shredded Cheddar cheese

1. Mix together chicken, soups, sour cream, Parmesan cheese, salt, and pepper.

2. Toss noodles with chicken broth.

3. Mix together noodles with chicken and soup mixture.

4. Divide evenly among 2 baking dishes.

5. Top each dish with 1 cup of cheese.

6. Bake one of the dishes at 350 for about 35 minutes.

7. Freeze the other dish.

NOTE: To cook frozen Tetrazzini just thaw overnight in the fridge, and bake as directed! Use within 1 month for best results.

Mozzarella Sticks

Mozzarella Sticks

12 pieces of string cheese
12 egg roll wrappers
oil for frying
Spaghetti Sauce for dipping

1. Heat oil in a skillet for frying. I don't use much, just enough to fry and flip the mozzarella sticks.

2. Roll each piece of string cheese in an egg roll wrapper, just like you would an egg roll.

3. Fry in oil until browned and crispy.

4. Serve with spaghetti sauce.

Chicken Bacon and Ranch Bagels

This was a leftover dinner. All of it. Leftover Everything bagles, leftover chicken, leftover bacon. Last nights dinner, revamped to become this nights dinner.

Chicken Bacon and Ranch Bagels

1 Everything bagel
3 Tbsp ranch dressing
1/2 chicken breast, cooked and diced
2 thick slices of cheddar cheese
2 slices of bacon, fried crisp and chopped

1. Toast bagels in toaster just until warm and slightly crisp. Not even browned.

2. Top each bagel half with 1 1/2 Tbsp of ranch dressing. You can do more or less. I made this for Dave, and he loves his ranch dressing.

3. Top ranch with diced chicken.

4. Layer cheese on top of chicken.

5. Sprinkle with bacon.

6. Bake at 350 for about 10 minutes or until cheese is melted.

Chicken and Cheese Quesadillas

Here we are again. . .another Taco Tuesday in the Peterson house. Tacos for the kids, and a change of pace for mom and dad.

(Forgive the horrible picture. I forgot to take one, and I didn't exactly make our dinner look beautiful tonight.)

Chicken and Cheese Quesadillas

1 cup cooked, chopped, chicken breasts
1 cup shredded cheese of choice
4 flour tortillas
1 Tbsp oil
Salsa
Sour Cream

1. In a medium sized skillet, heat oil over medium heat.

2. Add to oil, tortilla.
3. Top with 1/2 the chicken and 1/2 the cheese.
4. Top with another tortilla. Cook until cheese is melted.

5. Flip over and cook on the other side.
6. Remove from heat, and cut into wedges.

7. Top with sour cream and salsa.

Bacon Cheddar Cracker Spread

Mmmmmmm. . . Bacon. I adore this lovely mixture. It is so good. I mean, honestly, it's bacon and cheese.

I had this for the first time at a party and I HAD to have the recipe. It has become a Holiday Staple in our home. It's at almost every get together.

You can put it on anything, and it will taste delicious. I like to eat it with Wheat Thins. It's something about the salty bacon with the sweet cracker. Yum. We've also topped baked potatoes with this as well, and it gets all melty and cheesey.

You HAVE to make it. Just do it.

Bacon Cheddar Cracker Spread

1 lb cooked, crumbled, bacon
2 bunches of chopped green onions
2 cups shredded cheddar cheese
enough mayo to hold ingredients together

1. Mix together the bacon, green onions, and cheese.

2. Mix in mayo. You only need enough mayo to hold the ingredients together.

3. Refrigerate for at least 2 hours before serving.

4. Serve with crackers.

Pizza Sandwich Sticks

Pizza Sandwich Sticks

8 slices of good bread
8 slices of smoked provolone cheese
1/4 cup butter
1 1/2 Tbsp parmesan cheese
1/8 tsp garlic powder
1 jar pizza sauce

1. Mix together butter, cheese, and garlic powder.

2. Spread mixture on to 4 slices of bread.

3. Put bread, butter side down, on grill pan.

4. Top each piece of bread with 2 pieces of provolone cheese.

5. Butter last 4 slices of bread.

6. Top cheese, with last slices of bread.

7. Cook like grilled cheese sandwiches.

8. When sandwiches are done, cut into sticks, and serve with pizza sauce.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

1 onion, chopped
1 green pepper, chopped
1 10oz bag of frozen corn
1 cup chicken broth
3 cups salsa (divided)
2 cloves garlic, minced
2 cups chopped cooked chicken (or cooked ground beef if you like. I added some leftover taco meat to mine.)
2 cups minute rice
1 can Campbells Cream of Chicken soup
2 cups sour cream
3 cups shredded cheddar cheese (divided)
1/2 cup milk

1. In a large pot, mix together onion, green pepper, chicken broth, corn, 2 cups of the salsa, and garlic.

2. Bring to a boil. Boil for about 5 minutes then turn down heat.

3. Add in the rice, and cover and let stand for about 5 more minutes.

4. Meanwhile, mix together, soup, sour cream, and milk.

5. Set aside 1/2 cup of soup mixture.

6. Mix together the remaining soup sauce, chicken, and rice mixture to make the enchilada filling.

7. Scoop 1/2 cup of the enchilada filling into the center of each tortilla. Roll up and place seam side down in a 9 x 13 baking dish.

8. Continue until all the filling is gone. This will make a 9 x 13, plus a few extra. I usually take the extra, put them in a smaller dish, and freeze them. (From the freezer, just thaw, and bake as usual.)

9. Mix together the 1/2 cu of soup mixture with the 1/2 cup of milk. Pour over the top of the enchiladas. Top with remaining cheese and salsa.

10. Bake at 350 for 45 minutes to an hour.

Cheddar Pull Apart Bread

Cheddar Pull Apart Bread

2 loaves of Rhodes Frozen Bread Dough, thawed
1/2 cup butter
2 cups shredded cheddar cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 cup melted butter

1. Cut bread dough into 24 pieces per loaf.

2. Place dough pieces into a 9 x 13 dish sprayed with non stick cooking spray

3. Sprinkle with garlic powder, salt, pepper, and cheese.

4. Drizzle with butter.

5. Let rise in warm place until doubled in size.

6. Bake at 350 for 40 minutes or until browned.

Chili No Bean Dip

Chili No Bean Dip

1 can Fat Free Hormel Turkey Chili No Beans
1/2 block of 2% Velveeta Cheese
1 small can Durkee French Fried Onions
1 Small can Rotel Tomatoes and Chili

1. Mix all ingredients together in crockpot.

2. Cook on low until melted.

3. Serve with chips!

Cheddar Cheese Ball

Here is another classic recipe of my mom's. I'm not quite sure where she got it, or when she started making it. I do know that it was at every holiday that we had. When it comes to Christmas, our meals were big, but the appetizers were huge! We always started with loads and loads of appetizers. So much so, that in recent years, the meal has kind of gone to the wayside. Sure there's still a ham, and usually some potatoes, but there's no more sit down dinner. We eat our way through the day, and top it all off with lots and lots of Christmas cookies. There's nothing better! I make this Cheese Ball a lot. Not just for holidays. It's become our "date-night-in" staple. Pop in a movie, throw together a cheese and cracker platter, grab a bottle of wine, and there's our date night.

Cheddar Cheese Ball

1 8oz brick of cream cheese
1 cup finely shredded cheddar cheese
1 Tbsp finely chopped green pepper
1 Tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp Worcestishire sauce
Chopped Nuts

1. Mix together cream cheese, cheddar cheese, green pepper, onion, lemon juice, and Worcestishire sauce.

2. Form into a ball.

3. Roll in nuts.

Thick and Creamy, Cheesy Broccoli Soup

Thick and Creamy, Cheesy Broccoli Soup

1 chopped onion
2 10oz bags of frozen, chopped broccoli
1 10oz bag of frozen, chopped cauliflower
1 1/2 cups chicken broth
2 cloves minced garlic
1/2 tsp Franks Red Hot
1/2 tsp pepper
1/2 tsp salt
1 can Campbell's Broccoli Cheddar Soup
1 can Campbell's Cream of Chicken Soup
1 1/2 cup sour cream
6 oz cubed Velveeta cheese

1. In a soup pot, mix together onion, garlic, broccoli, cauliflower, chicken broth, Franks, salt, and pepper.

2. Bring to a boil and boil for about 10 minutes or until veggies are tender.

3. Reduce heat to low, and add in soups, sour cream, and Velveeta.

4. Cover, and let heat through.

Cheesy Parmesan Garlic Bread

Is there anyone who doesn't like Garlic Bread? I mean c'mon! Chewy, salty, cheesy, melty, deliciousness. It's a must have at our house with a lot of meals.

Cheesy Parmesan Garlic Bread

1 loaf of your favorite french bread
1/4 cup of butter
1 or 2 cloves of fresh garlic (depending on how "garlicky" you like your bread.)
1 cup mozzarella cheese
1/2 cup parmesan cheese
Pepper

1. Cut bread in half lengthwise and set on a cookie sheet. Set aside.

2. In a small saucepan melt the butter with the garlic. Drizzle the garlic butter over the bread.

3. Sprinkle bread with both cheeses and pepper to your own taste.

4. Bake at 350 for about 20 minutes or until cheese is melty and bubbly.