Kat's Recipe Box

I recently had my first request for a recipe for Baked Macaroni and Cheese, as my kids only eat the one from the blue box I had to do some searching. This recipe was given to me by a co-worker from our New York office. I hear it is a big hit with everyone there and several people have made it and it seems easy. Thank you Big Mamma! Let me know that you think.

1 jar of Kraft Cheese Wiz cheese
1 jar Rague Cheddar cheese
1 large stick of Velveeta cheese – 16 oz.
½ cup of milk
1 stick of butter
1 box (1lb.) large shells

Combine and cook for approximately 40 minutes at 350 degrees.

This recipe was given to me by my friend Nicole who stumble upon it somewhere and it has become our all time favorite.

I started serving this dessert to friends in the neighborhood and they all had an issue with the name Frog Eye Salad so the gang tried to renamed it Greenbrier Salad after our development but the name never seemed to stick.

½ cup of sugar
1-tablespoon flour
¼ teaspoon salt
1 – 20oz. can of pineapple chunks, undrained
1 – 8oz. crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
1 1/3 cups Acine di Pepe pasta, uncooked
1 – 11oz. cans mandarin oranges, drained
3 ½ cups cool whip, thawed
½ cup flaked coconut (I prefer to leave this out)
Maraschino cherries
3 cups of miniature marshmallows (I usually leave these out also)

1. In a medium saucepan, combine the sugar, flour and salt.
2. Drain pineapple reserving enough just to make 1 cup and with whisk gradually add to sugar mixture along with beaten egg.
3. Cook over medium heat stirring occasionally until mixture comes to a boil. Stir in lemon juice and remove from heat allowing mixture to cool.
4. In the meantime, cook pasta according to box directions. Rise with cold water and drain immediately.
5. In a large bowl, combine pineapple juice mixture and pasta. Cover and refrigerate for several hours or overnight.
6. Add crushed pineapple and pineapple chunks, oranges and 2 cups of whipped topping, marshmallows and coconut and mix. (I usually leave out the coconut and marshmallow and I always add the whole container of cool whip and maybe a bit more)
7. Cover and refrigerate until cold. Garnish with cherries and serve.

Another party pleaser it doesn’t look so good but sure tastes great. This recipe came from my cousin Teri. I first tried it at my brother’s engagement party when my mom made it and I have been hooked ever since.

3 – 11oz. cans of Mexican style corn
1 – 4oz. can of diced green chilies, drained
5 green onions
1 – 8oz. container of sour cream
1 jalapeno pepper, chopped
¾ cup of mayonnaise
10 – oz. shredded cheddar cheese (we are big cheese fans so I usually add the whole bag)

Combine all of the above ingredients and mix well. Serve with nacho chips.

Years ago, when I first stated working one of my co-workers brought this dish into work and everyone loved it. I was just starting out in the kitchen and thought this is something I can actually do. It taste great and is so simple to make, has very few ingredients and goes a long way. My younger brother had one particular friend who could eat the whole batch by himself and I renamed it Johnny D’s dip. I wonder if he still makes it.

Mexican Velveeta (I use mild)
Rotel diced tomatoes and green chilies, drained
Onion, chopped
Nacho chips

Simply cut Velveeta into cubes add chopped onion and drained rotel into a microwave safe dish and heat until cheese is melted stirring occasionally so that cheese doesn’t burn. Serve with nacho chip.

Tip: Some people prefer to sauté onion in a bit of butter until soft. I happen to like the crunch so I just use raw onion. You can also use the hot Velveeta if you like something with a bit more heat.

I got this recipe years ago from a man I worked with after I tried it in the office. It has become a house favorite that has been passed around and around. Most people might pass this one by since there is no frosting on it but you should give it a try you might just be surprised.

1 box of Duncan Hines yellow cake mix (not the butter kind but the one that calls for oil)
1- 3 oz. box of instant vanilla pudding
1 bag of semi sweet chocolate chips
4 eggs
1 cup of oil
½ cup of water
10 x sugar (powdered sugar)

1. Combine cake mix, vanilla pudding, 4 eggs, oil and water in a mixer until well mixed and fluffy.
2. While cake is mixing, in a food processor or blender and chop up a ½ of bag of chocolate chips. Don not chop until a fine powder forms, just do a rough chop. Add to batter and mix. You want to make sure there are some bigger pieces of chocolate chips in the batter.
3. Pour into a greased metal pan and bake at 375 degrees or until cake is no longer wet in the middle and starts to pull away from the sides of pan. You should start to check cake after about 45 minutes as oven temperatures vary.
4. While cake is baking, rough chop in food processor or blender the remaining chips, leaving some bigger pieces. Remove cake and sprinkle chopped chocolate chips over the top.
5. Cool for about 10 minutes, top with 10x sugar (powdered sugar). Serve warm or completely cooled

Tips: Most people in the family prefer this cake to be served warm. About 20 seconds in the microwave should do it.

My oven doesn’t run as hot as most so baking this is a cake that I just watch to be done instead of timing it. I shake the pan and if the center moves it certainly isn’t done, I also touch the center, if the cake springs back, it is done or if I seen the edges of the cake start pulling away from the pan.

For some reason, the Duncan Hines brand works the best, that is why I specified it is the recipe.

I prefer to eat this cake once it is cooled but most everyone else wants it warmed. You decide.

This recipe has been around for a while.  It was given to me by my sister in law Patrice after she tried it at a Chinese restaurant where she had dinner.  They were kind enough to tell her how to make it and it was passed on to me and has been around ever since.  Even the kids like this one. I always leave the deep frying to my husband and he has it down to a science.

1 8oz. cream cheese, softened

3 green onions, chopped both white and green parts

1 package of imitation crab meat, chopped into pieces

won-ton wrappers

peanut oil for frying

1. Combine the cream cheese, onion and crab meat in a bowl until all ingredients are well mixed.
2. Take won ton wrappers and place them in a single layer on a flat surface and place 1 teaspoon of mixture into the center of each wrapper.  Dip finger in water and run finger around the edge of the wrapper. Fold over to form a triangle and press the edges together to seal.
3. drop into hot peanut oil just until golden brown and put on a wire rack to cool down and drain.

Tips:  Won ton wrappers can be found in most grocery stores and are usually found in the refrigerated produce section.  If you can’t find the won ton wrappers you can substitute egg roll wrappers and just cut them in half. 

            You will be able to decide for yourself exactly how much filling you should put into the wrappers.  When you are deep frying if the filling starts to come out the sides you might be putting too much filling in.

            We prefer to use peanut oil but you can use regular cooking oil instead.  Olive oil is not recommended.

This has become a quick and favorite meal of mine after a busy day at work.  I continually add different vegetables based on what I have on hand so feel free to include your families favorites.  The original recipe called for 3 teaspoons of fresh chopped ginger as I am not a ginger fan and can’t see buying it for just on recipe I never include it and I don’t feel the recipes is hurt by this.

I usually serve it over white rice.  As a short cut, I just use boil in a bag white rice…ready in 5 minutes! 

3/4 cup stir-fry sauce

2 tablespoons and 1 teaspoon of brown sugar

2 tablespoons of vegetable oil

1 package of sliced fresh baby bella mushrooms

1 1/4 lbs. of chicken tenders cut into bite size pieces

1 half of medium size green pepper cut into bite size pieces

1 half of red pepper cut into bite size pieces

1 half large onion cut into bite size pieces

1 carrot, peeled and sliced into thin slices

1 can of water chestnuts

1 teaspoon red pepper flakes

1 large garlic clove chopped

1 1/2 cups of salted cashews

1. In a small bowl, combine stir fry sauce and brown sugar and mix well.

2.  Heat oil in a large skillet over medium – high heat and saute chicken pieces just until cooked.

3.  Add mushrooms, onions, carrotts, red and green peppers and garlic saute until vegetables are tender, about 2 to 3 minutes.

4.  Add water chestnuts, red pepper flakes and stir fry sauce and stir.  Remove from heat and add cashews.

Serve over white rice. 

A family favorite Kevin made for Thanksgiving this year.

Ingredients:

1 bottle of Horseradish Sauce

Zatarain’s Creole Seasoning

2 Salmon Fillets

2 lemons

Directions:

Place salmon in glass cassarole dish and coat liberally with creole seasoning. Cover salmon with a thick layer of the horseradish sauce and sliced lemons Cover dish with plastic wrap and place in fridge overnight to marinade.

Fire up your favorite smoker, I use a charcoal fired Weber unit. I usually use hickory or mesquite wood chips soaked in water for about 1/2 hour. If you are in a pinch and can’t find wood chips, some stores are now carrying the charcoal with wood chips already mixed in with the briquets.

For ultimate flavor leave the horseradish on the salmon while you smoke it, the flavor enters the horseradish and just adds to the dish. If you don’t like your food spicy, then remove the horseradish before you smoke.

Smoke salmon for 2 – 4 hours at low temp (150 – 200 degrees F)

Plate and serve with crackers, cheese or whatever floats your boat.

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