Scolloped Potatoes

Scolloped Potatoes

I took these to a recent meeting and they were a hit.  Many people have gotten used to the flavor of scolloped potatoes from a box.  These are preservative-free, everything natural scolloped potatoes and the flavor really makes these stand out.  There is no comparison.

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Directions:

1
In a small sauce pan, melt butter and blend in flour.
2
Let sit for a minute.
3
Add all of cold milk, stirring with a whisk.
4
Season with salt and cayenne.
5
Cook sauce on medium-low until smooth and boiling, stirring occasionally with a whisk.
6
Reduce heat and stir in cheese.
7
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8
Pour half of cheese sauce over potatoes.
9
Repeat with second layer of potatoes and cheese sauce.
10
Sprinkle the remaining cheese on top.
11
Top with some paprika for color.
12
Bake uncovered for about 1 hour at 350°F.

I baked mine for about 50 minutes and that was plenty. I also had some diced ham and added that to the sauce before doing the layers.   6 servings

BERRY OR PEACH COBBLER

BERRY OR PEACH COBBLER

Ingredients:

2-12oz. bags of frozen fruit

1 Box white cake mix

1 can of diet 7-up or sprite (clear soda)

Instructions:

Place fruit in 9X13 baking dish (sprayed with pam).  Add dried cake mix over top.  Pour soda slowly over cake mix.  Do NOT stir the cake mix and soda combination.  This will give you the crust.  Bake at 350 for 45-50 minutes.  Serves 16 and is 4 weight watcher points

This recipe is so good and very easy!!  Tastes very rich and yummy but isn't a ton of calories!!

Rich Clam Chowder

Rich Clam Chowder

1 hr and 10 mins to make • Serves 22

Seafood

6 cans

(6-1/2 ounces each) minced clams

Produce

6	Celery, ribs
3	Onions, large
2 tbsp	Parsley, fresh
6 cups	Red potatoes

Baking & Spices

1 1/2 cups	All-purpose flour
1/4 tsp	Pepper
3 tsp	Salt

Oils & Vinegars

1/4 cup

Red wine vinegar

Dairy

1 1/2 cups	Butter
8 cups	Half-and-half cream

Liquids

3 cups water
Directions In a stockpot, combine the potatoes, onions, celery and water. Drain clams, reserving juice; set clams aside. Add juice to potato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender. Meanwhile, in a large saucepan, melt butter over medium heat. Whisk in flour. Cook and stir for 5 minutes or until lightly browned. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir into potato mixture. Add the vinegar, parsley, salt, pepper and clams. Cook 5-10 minutes longer or until heated through. Yield: 22 servings (1 cup each). This clam chowder is SO rich and yummy!!  You just have to try this!!  It is so rich that the butter and half and half could be cut down.  Milk could be used.  It is SO good and filling!!

CROCK-POT TACO SOUP

CROCK-POT TACO SOUP

Ingredients:
1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatoes (I used a large can)
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese

Salt and Pepper to taste

Instructions
Combine all ingredients in Crockpot except Tortilla Chips, Shredded Cheese and Sour Cream.

**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.

We LOVED this!!  Served it with cornbread and it was a HUGE HIT!!

 

Baked Macaroni & Cheese

Baked Macaroni & Cheese

INGREDIENTS:

• 1 lb Macaroni (about 4 cups elbow macaroni)
• 2 (8 oz) Packages of Sharp Cheddar Cheese Chunk
• 2 cups Milk
• 1/2 cup Flour
• 1/4 cup Butter
• Salt & Pepper to Taste

DIRECTIONS:

1. In a Large Pot Boil Macaroni until tender.
2. Shred your Cheese and set aside.
3. In a small saucepan melt butter over medium heat.
4. Add flour and mix until brown amber color (Make a roux).
5. Add Milk and Whisk until thick.
6. Add Cheese one hand full at a time.
7. Mix until cheese is all melted and smooth.
8. Place cooked macaroni in baking pan.
9. Pour Cheese mixture over macaroni.
10. Bake for 30 minutes in a 350 degree oven
11. Salt & Pepper to taste.

The Best Chicken Enchiladas

I am taking two pans of these to a meeting tonight.  Easy, good and within our budget.  Perfect!!!

The Best Chicken Enchiladas

: Entree

: 10

: 5 mins

: 35 mins

: 40 mins

Simply the Best Enchiladas

Ingredients

• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 2 Tbsp. Corn Starch
• 2 cups chicken broth
• 1 Clove of Minced Garlic
• ½ Teaspoon of Salt and Pepper
• 1 cup sour cream
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• 1 Finely Chopped Jalapenos seeded
• 1 Teaspoon of lime juice

Instructions

1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
3. In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, lime, cumin, onion powder, garlic powder, salt and pepper. Do not let it boil.
4. Pour mixture over enchiladas and top with the last cup of cheese.
5. Bake for 25 min – You will want to make sure the cheese has browned.