Tag Archive: Cheese


Spinach and Artichoke Dip

Image by Old Shoe Woman via Flickr

Artichoke & Spinach Dip Restaurant Style

Ingredients

Directions

  1. In a crock pot, mix all ingredients thoroughly.
  2. Cook on medium for about 2 hours or until cheeses are melted and bubbly.

Notes

This recipe is modified from one that I found on allrecipes.com.  I modified to cook in crock pot instead of oven.  I won 1st prize in a crock pot contest at work.  Everyone loved it!

Author Jen Paterchak

 

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Soup condensed, and canned, of the Campbell's ...

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This is recipe comes straight to you by my best friend. It is really yummy and my kids personal fav! Super easy to make, even my youngest daughter can whip it up!

“Mexican” Casserole. Not really authentic Mexican cuisine, but it is yummy and fills up a hungry crowd.

3 pounds of lean ground beef (can sub other meat if you wish)
12 flour tortillas
4 cups of shredded cheese of your liking (I find mexican or cheddar is best)
1 can el pato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion (diced)

Preheat oven to 350.
1. Brown your meat, add diced onion. Drain grease. Put meat back into pan and add soups and el pato sauce. Let simmer for about 15 mins
2. While meat is simmering, take a 9 x 13 dish and cover the bottom and side with a layer of tortillas.
3. Take your mixture and use half of it on top of your tortillas. Spread to cover pan. Take half of your cheese and sprinkle over your meat.
4. Add another layer of torillas over the first layer, like you would lasagna. Add the rest of your meat, spread evenly. Top with the remainder of cheese.
5. Bake at 350 for 20 minutes.

Feel free to add things. I like to add olives, bell peppers, you can add jalepenos, etc.

Author Crystal Taylor

Butter, at the Borough Market, London, 2006.

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Ok..the Mac n Chez.

16oz. box of  small shells

12-16 oz. Velvetta Cheese ( whatever you prefer) cubed into 1 inch pieces

1 cup chedder cheese (reserve for topping)

¼ cup chedder cheese for mix

¼ cup veg oil

½ cup butter

1/3 cup milk (you may add more if too thick)

3 Tbsp. salt + ½ tsp. reserved

½-1 teaspoon coarse ground black pepper( your preference)

Bring to boil 3 quarts of water , salt, and ½ of the oil in large saucepan. Add pasta, cook until just tender (do not overcook). Drain and rinse if you like. Add back to pan, add remaining oil coat thoroughly, add 1/2 teaspoon more salt, and the pepper. Add butter and stir, continue by adding the velvetta, and milk. Stir again. Add the ¼ cup chedder cheese. Let mixture cook on med. to low heat stirring constantly so it doesn’t stick. If mixture seems to thick you may add more milk. Once all is mixed together, pour into large casserole dish. Top with cup of chedder cheese. Bake in oven @ 400 degrees until cheese is golden and bubbly approx. 15 min.. Serve warm for all the ooey gooey goodness.

This recipe is approximate. I never really measure it, but you can adjust it to meet your personal preferences.

This serves approx. 10 people.