Smack Yo Mamma Mac and Cheese

Another heart attack in the making.

This recipe is for a 13 x 9 pan at least 3 to 4 inches deep)

2 cups of shredded mild cheddar

2 cups of shredded Colby jack blend

1 cup of medium cheddar

2 cups of shredded Velveeta or small box

1 box of elbow macaroni

4 eggs

3 cups of whole milk

1 cup of heavy cream

1/2 a stick of butter

Salt and pepper to taste

Preheat oven to 350º and spray pan (13 x 9" and at least 3 to 4 inches deep) with non-stick spray. Boil noodles as per directions on box until just undercooked. Quick rinse, shake, drain and put to the side.

Mix eggs, milk, cream and salt and pepper, whisk until well blended. Pour 1/2 of milk mixture in bottom of the pan. Add a layer of noodles, then add salt and pepper. Take shredded cheese and combine in a bowl, give a quick toss. Top noodles with cheese, mix cheese up a little with noodles and repeat layers. If using box Velveeta, slice pieces over shredded mixture. (Don’t forget salt and pepper on each layer.)

Heavily coat the remaining cheese heavy on top. Take the rest of milk mixture and pour over the noodles and cheese. Poke holes so milk mixture can get all the way through. Melt butter and pour over mixture. Sprinkle salt and pepper to taste.

Cover tightly with foil. Bake in oven for 45 minutes. Remove foil and cook 5-10 minutes more until golden. Let stand for at least 10-15 minutes before serving. Always even better the next day.

Grandma's Potato Salad

I don't know what Grandma created this recipe, but this Grandma is keeping it. It's not a quick and easy recipe by any means, but so worth it. Plan on people going back for seconds on this one. Make extra dressing or use less potatoes, as it absorbs into the potatoes. 

DO NOT MAKE ANY SOONER THAN THE DAY BEFORE SERVING.

5 pounds medium red potatoes

DRESSING:

1 cup water

1/2 cup butter, cubed

1/4 cup white vinegar

2 large eggs

1/2 cup sugar

4-1/2 teaspoons cornstarch

3/4 cup heavy whipping cream

3/4 cup Miracle Whip

SALAD:

1 small onion, finely chopped

2 green onions, sliced

1 teaspoon salt

1/2 teaspoon pepper

3 hard-cooked large eggs, sliced

Paprika

Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.

For the dressing:

In the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.

In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.

To serve, top with hard-cooked eggs; sprinkle with paprika.

Note: 
Good if made the day before serving, but no more than that as the dressing will alter. Can make it in the morning to serve at dinner. Also, everytime I've made this I've had to add more dressing before serving. So either increase the amount of dressing you make, or reduce the amount of potatoes.

Chicken Enchiladas

When my grandson was born, a Mexican friend of my daughter-in-law brought these wonderful enchiladas. The key is using the brand of sauce specified. We had so much food, we didn't get to them for a few days. But when we did, WOW! Were they good! We held the pan hostage for the recipe.

6 skinless, boneless chicken breasts

2 or 3 cups shredded mozzarella

1 bunch fresh cilantro

2 sticks butter

2 cans OLD EL PASO brand mild enchilada sauce (MUST be this brand), or enough to generously cover the enchiladas

Flour tortillas (medium size tortillas)

Remove the cilantro leaves from the stems. Add the stems and some leaves to a pot of boiling water, along with the chicken breasts. Gently boil until tender. I usually simmer for about two hours to make them very shredable. Remove from pan and shred with a fork. Melt the butter (yes, you need two sticks or it will be dry) in a large frying pan. Add shredded chicken and cilantro leaves. Fry altogether for a few minutes. Warm each tortilla quickly on each side to handle easier. Fill with a generous amount of chicken mixture. Sprinkle with mozzarella cheese, as much as you like. Fold up burrito style and place in a Pyrex oblong baking dish. Pour enchilada sauce over all, very generously, as it soaks in. Chill in the fridge about two days. Sprinkle with cheese; cover and bake 325º until heated through.

NOTE: You can bake them right away, but the resting time lets the sauce penetrate the tortilla, resulting in a better end result. YUM!

Blueberry Cream Cheese Crumb Cake

This is delicious! The recipe is a bit detailed, but oh so worth it. Serve as dessert or coffeecake.

FOR THE FILLING

2 8 - ounce blocks of regular cream cheese

1/2 c granulated sugar

1 tsp pure vanilla extract

1 large egg

FOR THE CAKE:

3 c all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 c (1 stick) softened unsalted butter

1 c granulated sugar

4 large eggs

1 tsp pure vanilla extract

1 c sour cream

1 pt fresh blueberries

FOR THE CRUMB TOPPING:

3 Tbsp cold butter

1/4 c all-purpose flour

1/4 c granulated sugar

Grease a 9 x 13 pan and pre-heat oven to 350º.

For the filling: Beat together cream cheese and sugar. Once creamed, add vanilla and egg. Set aside.

For the cake: In another bowl combine flour, baking powder, baking soda, and salt.

In a separate bowl, cream together butter, granulated sugar, eggs and vanilla. Add the flour mixture alternately with the sour cream into the wet batter until well blended.

Pour half the batter into a well-greased 9x13 pan. Spread the cream cheese filling over the batter.

Place about a pint (or more) of blueberries over the cream cheese mixture. Cover the cream cheese layer with remaining batter.

For the crumb topping: Using a pastry blender combine cold butter, flour and sugar until the mixture looks like small peas.

Sprinkle the crumb topping over the top of the cake. Bake in a 350º oven for 55- 60 minutes. Test in center with toothpick. DO NOT LET THE TOP GET BROWN. It will be over-baked and dry. Let cool, cut and serve.

Shortcake for Strawberries

If you want a cake type of shortcake for strawberry shortcake, this is a good one. Be sure you beat the butter and sugar for about 10 minutes, using a stand mixer if you have one. Beating it any less will not create the wonderful sponge this cake needs. It is good with just about anything, including nothing. Has a little sugar crunch to the top.

2/3 c butter, softened

1 1/4 c sugar

2/3 c milk

1 tsp vanilla, almond or lemon extract (I use vanilla)

2 c all purpose flour

1 tsp salt

1/2 tsp baking powder

3 large eggs

Cream butter and sugar until light and fluffy. Blend in milk and extract. Sift dry ingredients together and add to milk mixture. Beat until smooth. Add eggs one at a time, beating well after each addition.

Pour into a well greased and floured loaf pan. Bake at 300º for about 80 to 90 minutes or until a toothpick comes out clean. (I baked mine for 85 minutes, but every oven is different. The person I got this recipe from bakes it for 80 minutes.)

Cool for 5 minutes, and then move to cooling rack. Cool completely.