Untitled "Cheese Log"/"Cheese Dip"

I love cheese. Most people do, right? So who wouldn't love a good cheese log? Cut off a piece and put it on top of cracker. Yum! Welllll, this log didn't log :P  It didn't set at all! I was so disappointed. I hated to waste it though because it didn't taste horrible. So, I turned it into a cheese dip and ate it over nachos. Not too bad, if I may say so. This recipe probably will not make it to my "make it again" list, but I didn't hate it. Let me know if you decide to try it! Maybe it'll set for you? 

Here's my interpretation of the recipe:

Untitled "Cheese Log"/Cheese Dip

1 large box velveeta 

1 large carton cream cheese

5 large jalapenos (chopped fine)

1 bunch green onions (chopped fine)

Sprinkle garlic salt

Roll in a log

Serve in slices

Roll out in wax paper

Roll up ??? in wax paper or foil

*I used the medium size box of velveeta

*I used an 8oz block of cream cheese 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Cheese Crisps

I'm trying to navigate my way into the world of videos and cooking LIVE on my SCK facebook page. This was my first video on my new segment called "What's Cookin' Wednesday". Needless to say, I need to learn to take more still shots. It's a learning process. 

Anyway, I thought these Cheese Crisps were going to get crunchy like an actual cracker. They're not. They're still somewhat soft and chewy but have a crunch because of the cereal. Overall, I liked them but the kiddos did not. They were expecting a crunchy treat. The boy even said they were too cheesy...wha?!?! He's a goob :P

Here's my interpretation of the recipe:

Cheese Crisps

Makes: 6 dozen*

From the Kitchen of Mrs. Carnes

1 c. softened margarine

2 c. shredded sharp cheese

2 c. flour

¼ tsp. hot sauce

¼ tsp salt

2 c. crisp rice cereal

Combine butter (margarine), cheese, flour, and hot sauce and salt. Mix until well blended. Gently stir in rice cereal. Shape in walnut sized balls; place on ungreased cookie sheet, flatten with fork.

Bake at 350º for 10 minutes.

*I used margarine, but would use actual butter if made again

*I shredded my own cheese

*I ended up using my hands to better incorporate all the ingredients

*I only ended up making about 4½ dozen. Maybe if I had made them smaller to get the 6 dozen, they would have crisped up a little more? Hmmmm...

I hope you enjoy and give this recipe a second chance in your kitchen too.

Untitled “Nacho Casserole”

This was a quick and easy supper to make! I think cooking the ground beef took the longest. While that was cooking I was shredding cheese (freshly shredded is always better than bagged!), crushing tortilla chips and assembling the bottom sauce layer. We debated on what to call this since it didn't have a name. We decided on Nacho Casserole. It got a thumbs up from the husband and both kiddos. I think it might even make it onto our monthly menu planning! 

Now normally I like to follow the recipe exactly how it's written. I did have to make one big adjustment for me personally. I HAD to season the meat when cooking. Ever since having my two wonderful kiddos, I cannot stand the smell of meat cooking. I have to season it right at the beginning or it grosses me out. So I added some of our favorite seasoning (it's also a secret ingredient in my famous hot sauce! If you want to know what it is, I MIGHT let you in on it :)) along with my standard taco seasonings: garlic powder, onion powder, salt and pepper.

 My interpretation of the recipe:

Untitled "Nacho Casserole"

1 lb. ground beef

1½ cups thick chunky salsa

1 10oz can corn (drained)

¾ cup miracle whip

1 teaspoon chili powder

2 cups crushed tortilla chips

2 cups colby cheese (shredded) 

1. Set oven for 350 degrees

2. Brown meat and drain. Remove from heat.

3. Mix salsa, corn, mayonnaise and chili powder in 2 quart casserole dish.

4. Cover with layer of one-half meat, tortilla chips and shredded cheese, ending with cheese on top.

5. Repeat step 4.

6. Bake uncovered for 20 minutes or until thoroughly heated.

7. Let stand for 5 minutes.

* I seasoned the meat while it cooked

* I grated my own cheese instead of using a bag of shredded cheese.

* If you use more than 1 pound of meat, you'll need to use a bigger baking dish. All the ingredients fit perfectly (although I doubted it) in a 2 qt. dish.

I hope you enjoy and give this recipe a second chance in your kitchen too.

Chicken Champs Elyseé

 

This was definitely a different recipe. I put my mom in charge of picking a recipe and she opted for this entree. First of all there are no measurements. You kind of have to go with it until you "feel" like you've added enough. Second, this one was found in an old book that was put together by hand. You know those church type of recipe books that everyone contributes to? It's like that, only all the recipes are handwritten and it's put together by hand. SO COOL! It's the St. Paul's Methodist Church Cook Book. Compiled by The Woman's Society of Christian Services of St. Paul's Methodist Church Monroe, Louisiana 1953. Illustrations by Ruth Henry. There was so much love and work put in this book, I wonder how many they actually made. See picture of inside cover after the recipe below. My Mom's neighbor growing up, Clara Mason, passed the cookbook down to her in 1999.

My interpretation of the recipe:

Chicken Champs Elyseé

L. Slade Brown

Place bread in bottom of dish and cover with cooked chicken and crisp bacon and cooked broccoli. Make a cream sauce & to every cup of sauce add 1 T. dry sherry or sauterne. Pour over chicken and broccoli. Grate cheese and sprinkle on top and put in moderate oven until brown.

* We used a deep 9x13 baking dish

* We used 5 slices of Mrs. Baird's large white sandwich bread.

* We boiled a pound and a half of mixed chicken (about 2 cups chopped)

* We cooked 6 slices of bacon until crispy, and chopped it up

* We used about 2 cups of chopped steamed broccoli

* We made a basic white cream gravy, about 3 cups

* We used just regular white wine

* We used about 8oz of shredded colby jack cheese

* We baked it at 350° for about 25 minutes and then turned the broiler on just for a few minutes to brown the cheese on top.

* If we make it again, we would probably tear the bread into pieces so that it's easier to spoon out and more like the other layers on top of it. 

Here's the inside cover

* Fun Fact: Lutcher (L.) Slade Brown was a Broadway Producer known for Bye Bye Birdie *

I hope you enjoy and give this recipe a second chance in your kitchen too.

Zucchini Bake

Summertime means lots of fresh vegetables! We love them roasted, raw, sautéed and baked into yummy dishes. I happen to love zucchini so of course I pulled this recipe out as one to make. This one was actually a hit with all 4 of us! It's got a cup of cheese in it, how could it be bad?  :)

I did squeeze out some of the juice after grating the zucchini so it wouldn't be so wet. I used about 40 regular saltine crackers that I put into a baggie and crushed and rolled into crumbs with my rolling pin. I also went old school and rubbed some unsalted butter all over the baking dish. Maybe that's why it was so good, all that butter melting into the outsides of the dish. I baked it uncovered too. 

I have to say, I thought it was yummy cold as a leftover too!

Here's my interpretation of the recipe:

Zucchini Bake

3 cups grated zucchini

1 cup cracker crumbs

1 cup grated cheddar cheese

2 tbs. chopped onion

2 beaten eggs

Mix together and place in buttered casserole. Bake 1 hr in 350 degree oven.

* I used about 2 medium sized zucchini to get 3 cups of it grated.

I hope you enjoy and give this recipe a second chance in your kitchen too.