Homemade Mac-n-Cheese

My friend Michelle asked me for this recipe yesterday & as I was emailing it to her I thought it would be a great one to share on this blog. This is a perfect side-dish to bring to a potluck or neighborhood gathering.

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HT's Mac-N-Cheese

2 1/2 cups uncooked elbow macaroni
12 oz sour cream
12 oz cottage cheese
8 oz Velveeta cheese, cut in small chunks
1 1/2 cups shredded sharp cheddar cheese
3 eggs, slightly beaten

Cook macaroni according to package & drain. Combine sour cream, cottage
cheese, Velveeta cheese, shredded cheese & eggs. Add macaroni & stir
until mixed all together. Pour into a 2 1/2 quart baking dish. Bake @
350 degrees for 45 minutes or until hot & bubbly.

Cheesecake Stuffed Strawberries

I have made these several times & they do not disappoint!! They are like a mini-strawberry cheesecake that you can just pop in your mouth. Trust me, once you make these tasty little morsels, you will thank me :)

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Cheesecake Stuffed Strawberries

20 strawberries

8 oz pkg softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 sleeve of graham crackers

1/2 cup mini chocolate chips (optional)

Rinse strawberries & cut around the top of the strawberry. Remove the top & clean out inside with a paring knife or tip of metal peeler. If you want to stand your strawberries upright slice a bit off the bottom. Once strawberries are prepped set aside.

Combine cream cheese, powdered sugar & vanilla with a hand mixer. Add cream cheese mix to piping bag & fill strawberries. Once strawberries are filled, dip the top in graham cracker crumbs. Devour & prepare yourself to fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

*I stored my stuffed strawberries in the fridge although I find they taste best the day, or second after, they are made.

Cowboy Cavier

My girlfriend Deanna made this for us to snack on after our days on the beach & between 7 girls, it did not last long! It was so fresh, yummy & is even healthy! Definitely worth trying...

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Cowboy Cavier

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing:

1 T red wine vinegar

3-4 T lime juice

2 T olive oil

1 tsp salt

1/2 tsp pepper

Directions:

Combine all ingredients in bowl & mix together. Cover & chill for 2 hours. Garnish with additional avocado slices or cilantro sprigs right before serving with tortilla chips.

7-Layer Dip

My girlfriend Jen made this dip for our Mexican feast & it was a huge hit with the girls! There are several versions out there of this dip & unfortunately I didn't get her recipe word for word but this one is pretty darn close to the one she made. Hard to go wrong with bean dip, guac & sour cream :)

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7-Layer Dip

2 - 9 oz can Frito's bean dip

guacamole

16 oz. sour cream

16 oz. jar of salsa

1 bunch chopped green onions

1-3 medium chopped tomatoes (depending on their size)

2 cups shredded cheese

6 oz can of slice black olives, drained

 

Spread the bean dip evenly onto a large serving platter or a 9 x 13" Pyrex dish & then layer ingredients in this order: sour cream, guacamole, salsa, tomatoes, green onions, cheese & black olives.

Salsa

This is Camille's homemade salsa recipe. We made 3 batches of this salsa in 4 days as it was that good! I love how you can "cheat" by using the Ro-Tel rather than cutting up tomatoes & peppers. It is a quick, easy salsa recipe & SO tasty! Definitely one recipe I will be making a lot of this summer!!

Homemade Salsa

2 cans diced tomatoes

2 cans original Ro-Tel

1/4 tsp salt

1 tsp ground oregano

1 clove garlic, minced

1 small onion, chopped

juice from half a lime

handful of fresh cilantro, chopped

Dump your canned tomatoes into a food processor or blender. Hit the pulse button a couple of times for 3 seconds. (No longer than 3 seconds or else the tomato mixture will liquefy). Add Ro-Tel, salt & ground oregano. Again, hit the pulse button a couple more times. If you want a less chunkier salsa keep doing quick pulses until you get it to your desired consistency.

Pour into a bowl & add garlic, onion, lime juice & cilantro. Stir until well mixed. Refrigerate overnight so the flavors can blend together. Serve with tortilla chips & enjoy!

Mexican Rice

I'm back from vacation all relaxed, rested & ready to get caught up on all the recipes I have been wanting to share with you all!

The first few recipes are going to be ones the girls made on our beach week vacation. It's always fun bringing the girls together, swapping recipes & trying new ones...especially ones from different ethnicity's.

My girlfriend Camille comes from a very large Hispanic family & that girl can make an awesome mexican rice dish & salsa. These recipes are ones her grandmother would always make for family gatherings. 

Camille's grandmother was born & raised in Mexico & has shared many of her own recipes with Camille through the years. Sadly, she passed away yesterday so these recipes Camille has are even more special & cherished now that her grandmother is gone. 

I have been asking Camille for her salsa recipe for years now & while we were making a mexican feast for the girls while on vacation she finally caved & gave me her grandmother's salsa AND Mexican rice recipes. I feel honored to be able to add her grandmother's recipes to my own collection.

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Mexican Rice 

2T canola or extra virgin olive oil
1 cup long, grain white rice
1 cup water
5 chicken bouillon cubes
small onion, chopped
8oz can tomato sauce
*optional (small tomato, chopped)

First, place rice in a fine mesh strainer & rinse under cold running water until water runs clear. Shake rice vigorously to remove excess water. By doing this step, you remove the starch from the rice so it will not stick. 

In a Teflon coated skillet, heat oil. Drop a few rice grains in & if they sizzle then it is ready. Saute rice in hot oil over medium-hot heat stirring often until golden NOT brown. Set aside.

In a Dutch oven, combine water, chicken bouillon & onion. Bring to a boil. Add fried rice & tomato sauce (& chopped tomato). Stir just enough to mix sauce in - do not over stir! Return to a boil, cover with a lid & then cook on low for 20-25 minutes or until rice is tender & water is absorbed. Fluff rice lightly with a large fork & serve. Makes 2 cups.