cheese Archives - Spindles Designs by Mary and Mags

Macaroni & Cheese

December 12, 2019 by Mary Ellen Stringham Leave a Comment

I forgot how much I love good old fashioned Macaroni & Cheese. My husband and I recently returned for an 11 day cruise to and of the islands of Hawaii. One day at the dinner buffet they served Macaroni & Cheese made from scratch. It never appeared again so when we returned I just had to make some. I hadn’t had it for a long time and I just didn’t get enough.

I made Macaroni & Cheese from scratch for years until grandma introduced the children to the kind in the box and well mom’s wasn’t as good anymore. It tasted different. Well I think from scratch is always better!

Recipe

1 pound package macaroni cooked (al dente)

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 cup shredded cheddar cheese

1 cup shredded sharp cheddar cheese

In a sauce pan melt butter. Over medium heat whisk in flour, keep stirring until mixture bubbles. Whisk in milk. Cook and stir until sauce starts to thicken. Add cheeses. Stir until cheese melts and thickens. Do not boil. Pour over cooked macaroni and stir until macaroni is well coated. Add Salt as needed.

Savory Topping

1 cup cornflake crumbs

2 Tbsp melted butter

1 tsp garlic powder or granules

2 Tbsp grated Parmesan cheese

1 tsp parsley flakes

1/2 tsp salt

Stir together cornflake crumbs, garlic, Parmesan cheese, parsley and salt. Using a fork stir in melted butter until crumb mixture is well mixed. Sprinkle on top of prepared macaroni and cheese completely covering the surface.

Note: You might have extra or make a thick layer. I love the savory topping.

Make some for dinner tonight!

Dutch Oven Cheese Potatoes

July 28, 2015 by Margaret 5 Comments

Update: We cook with our Dutch oven on a camping stove. Please keep that in mind when you use this recipe.

I really look forward to camping food… because as you know this family loves food. Dutch Oven cooking is still new to me but I’ve already found a favorite recipe – Dutch Oven Cheese Potatoes. These potatoes always seen to taste even better when camping. [Read more…]

Camping Nachos

July 6, 2015 by Margaret 8 Comments

Camping Nachos sounded really good when we were planning our meals for a camping trip. I just wasn’t sure how to make nachos on a camping stove. It really isn’t hard.

[Read more…]

Guacamole Layer Dip

May 20, 2015 by Mary Ellen Stringham 4 Comments

Every week my husband and I feed our two bachelor sons Sunday dinner. I feel that it is important that they have at least one healthy meal a week and it gives us the opportunity to keep up with what’s going on in their lives. The challenge in this weekly endeavor however, is having a variety of meals. Chicken again or beef? No we had that last week. How about…? No, Robert won’t eat that. John suggested that Fajitas would be good and I agreed. This called for corn chips and salsa…no we always do that. So in comes the “Guacamole Layer Dip”.

There are probably dozens of recipes out there but we like to make our own Guacamole to go in it.

Start with 1 15 oz can of re-fried beans layered in the bottom of a 9″ baking dish. Sprinkle with 1-2 tbsp taco seasoning. Spread 1 recipe guacamole over beans.

Guacamole

2 avocados

1 tbsp lime juice

1/4 cup tomato salsa (optional)

salt

Cut avocados in half, remove pit and scoop flesh into a gallon size resealable bag. Add lime juice and tomato salsa. Mash and mix by squeezing the bag, leaving lumpy. Add salt to taste.

When mixed squeeze away from 1 corner and cut about 1-1 1/2 inches off and empty the bag into baking dish and spread evenly.

Top with 1 cup sour cream.

Now comes the fun part that isn’t pictured, it depends on who is eating. At this point you can sprinkle on just about anything you want; diced tomatoes, fresh salsa, sliced olives, jalapenos or bacon bits just to mention a few. Then top with finely grated cheddar cheese. Cover with clear plastic wrap and refrigerate until served.

It is great before and during dinner and for a snack later or even for the next day or two. It is just one of those sort of recipes that you can just have fun with.

Chicken Juarez

February 6, 2015 by Mary Ellen Stringham 1 Comment

When we celebrate birthdays in our family the birthday person gets to choose the main dish for their special dinner. Mary Catherine just celebrated her birthday and her favorite is Chicken Juarez.

I think she chooses this every year. It is a recipe we adapted from an old Junior League Cookbook years ago.

Chicken Juarez

4 large chicken breasts, cooked and diced

1 dozen corn tortillas

2 10.25 oz cans cream of chicken soup

1 1/2 cups red salsa

1 cup milk

1 small onion, grated

2 cups cheddar cheese, grated

Cut tortillas into 1″ strips. Set aside.

Combine soup, salsa, milk and onion. Using half of the cut tortillas, line the bottom of a buttered casserole dish. Spoon and spread half of the soup mixture over the tortillas, half the chicken, then half the cheese.

Repeat with remaining half.

Cover and refrigerate for 24 hours. Bake at 300 degrees for 1 hour and 15 minutes. Makes 8-10 servings.

It is a great recipe to prepare and instead of refrigerating freeze it for another day. Thaw in the refrigerator the day you want to eat and cook as above.

It’s great either way. Enjoy!