Thursday, October 20, 2016


 Ingredients:

2 cups macaroni (I use whatever is in my cupboard)
1⁄2 cup cubed cheese (I prefer cheddar or co-jack)
1⁄2 cup cubed ham
1⁄2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard

DIRECTIONS:

Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
Mix together cold macaroni, cheese, and ham in a bowl.
In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
Mix it all together and chill or serve immediately

Monday, October 17, 2016


Ingredients: 

2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste

Directions

Preheat oven to 400 degrees F.
Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.
Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.
Bake at 400 degrees F for 25 minutes until lightly brown.

Tuesday, October 11, 2016


Ingredients

2 sticks of butter
2 or 3 cups of sugar (How sweet do you want it?)
1/2 teaspoon of baking soda
6 eggs
3 cups of all-purpose flour
1 1/2 teaspoon of vanilla
2 cups of sour cream
1/2 teaspoon of nutmeg
yellow food color (I used 8 drops. Its up to you.)

Directions:

Cream the butter and sugar in a bowl.  Remember, if you use 3 cups of sugar, the cake will be very sweet.  It depends on what mood I’m in.  Today, it was 3 cups of sugar for me.
Add the sour cream and blend into the sugar and butter mix.
In a separate bowl, stir or sift the baking soda and nutmeg with the flour.
Add the butter, sugar, and sour cream mixture to the flour.  Blend well. Put eggs in one at a time and blend.  Add in the vanilla.
Now for the fun part…Put in the amount of yellow food color drops, depending on how yellow you want the inside to appear.  I used 8 drops, but that’s because I like a nice yellow color.
Pour into a bundt cake pan.
Then, just wait for this….
Cooking time: 1 hour 10 minutes

Wednesday, October 5, 2016


Ingredients

8 oz package cream cheese
2 c grated cheddar cheese or grated jalapeƱo jack
1 c mayonaise
1 small purple onion, diced (you can use chopped green onions as well or omit onions if you don’t like them)

Directions 

1Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3Stir until combined.
4Bake at 350 for 20 minutes or until lightly browned.
5Serve with Wheat Thins or Frito’s Scoops for dipping
COOKING GUIDE © 2013 | Powered by Blogger | Blogger Template by DesignCart.org