CHEESY CHICKEN SPAGHETTI

Hello Lovies!

How is everyone doing with their fall decorating?

Today I am sharing a family favorite that I made for many years

from an old Southern Living Magazine recipe!

This is just the kind of recipe that we Southern girls love.....

When we were busy with high school football games

and soccer weekends, it was a "go-to" request for the children!

Cheesy Chicken Spaghetti

8 ounces Boars Head yellow America cheese

8 ounces cream cheese

 1 10¾ ounce can cream of celery soup

1 10¾ ounce can cream of mushroom soup

1 10 ounce can original Rotel, undrained

1 pound pot size spaghetti

3 boneless, skinless chicken breasts

Salt and pepper to taste

 Cut chicken into thin, bite size strips, set aside.

 Cook pasta according to the package directions.  

Heat 2 tablespoons vegetable oil in a large non-stick skillet.

 Cook chicken until it is completely cooked.

Add the cream soups, Rotel, and cheese and heat until the cheese is melted.

 Mix the drained pasta into the chicken/cheese mixture. Serve immediately.

Estelle's Savory Tip....I find the Boar's Head yellow American cheese

in the deli...sometimes a special request behind the counter...it has far less sodium than Velveeta!

SUPERBOWL APPETIZER AND A SWEET ENDING

Here it is. We wait for it all year long..correction....SOME of us wait for this all year long!

SUPERBOWL SUNDAY

My mission, should I choose to accept it (which I always do) is to serve up some

delicious appetizers, good eats and a tempting dessert....you know...man food! 

If you come to my party.....this is what my guys are dining on 

for the big game!

Who are they cheering for you ask?.....New England.

This is a HUGE admission from Dallas Cowboys fans! 

Boathouse Pimento Cheese

8 oz. cream cheese, softened to room temperature

2 cups Mayonnaise

2½ cups white cheddar cheese, shredded

2½ cups yellow cheddar cheese, shredded

7 oz. diced pimentos (liquid drained)

1½ tsp. granulated garlic

1 Tbsp. paprika

1 tsp. Tabasco sauce

1 tsp. Worcestershire sauce

1/8 cup dill pickle juice

Combine all ingredients in a mixer and mix on low until well incorporated, or mix well in a large bowl by hand. May be served as a dip with crackers, chips or vegetables; or as a sandwich served on bread or toast.

The best southern BLT'S!

You know the recipe.......

Toasted white bread, freshly sliced tomatoes, crisp iceberg lettuce and that divine bacon!

Add a big ole' slather of mayonnaise!

Now take a big ole' bite!

ESTELLE'S EASY CHOCOLATE CAKE

2 cups flour

1 cup sugar

1/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 cup mayonnaise

1 cup water

1 teaspoon vanilla

Preheat oven to 350* and lightly grease an 8-inch cake pan.

Mix the flour, sugar, cocoa and baking soda. Add mayonnaise, water and vanilla. Mix well and pour into prepared pan.

Bake for 25 to 30 minutes or until toothpick comes out clean.

The Frosting

1 package (8 ounces) cream cheese

2 cups confectioners' sugar

3 tablespoons unsweetened cocoa powder

1 container (8 ounces) Cool Whip

In a medium bowl, combine cream cheese, confectioners' sugar and cocoa powder until smooth. Fold in whipped topping. Spread frosting over cooled cake and refrigerate until serving.

OK! My work is done.

You know where you can find me........

Off with my girl.....

Watching.......

MADISON COUNTY CHEESE STRAWS

My precious mother adored cheese straws. She made them every single year for Christmas.
Now, over Thanksgiving, Miss Judy "bought" cheese straws to take over to her friend Jean's house. They were having an intimate wine tasting to begin the holidays and celebrate her recent marriage at "77 years young!" 

 If you like cheese straws, then I am going to share my recipe with you because it's will make the best cheese straws you ever tasted. I have made Mother's recipe for years. These make a beautiful little appetizer to pair with a glass of wine on those cold winter evenings! 

PALMETTO CHEESE GRITS

G-R-I-T-S

What's on the Menu?

Fried Chicken

Pimento Cheese Grits

Fried Okra

Strawberry Pie

 

There is only one word for these pimento cheese grits.....DIVINE!

Palmetto Pimento Cheese is just the ultimate store-bought brand ever! I initially discovered this is Atlanta when visiting the Divine Miss M! At the time, Little Luke did not really care for pimento cheese...until......I offered to serve him a "grilled pimento cheese sandwich" for lunch one day! All it took, was one bite and he then declared himself a real fan of Maine Grandma's pimento cheese sandwich!

I was so distressed that our Costco did not carry this brand and continued to scour the Metroplex for this yummy concoction! Lo and behold, I discovered it at Wal-Mart! I was in heaven. It was time to marry two of our favorite foods together.....Grits and Pimento Cheese.....Heaven.....I am in Heaven!

 

Estelle's Pimento Cheese Grits

2 1/2 cups water

1 T. salt

1 1/2 cups evaporated milk

1 cup grits

2 T. butter

 

Mix all ingredients in a saucepan.

Bring to a boil over medium heat.

Reduce heat to low and cover.

Simmer for 30 minutes,

a little longer for extra creamy grits.

Stir in 1/2 cup of pimento cheese.

Stir often until ready to serve!

Y'all Enjoy!

 

 

Y'all Come Over!

FIVE CHEESE MACARONI AND CHEESE

Are you looking for a delicious side dish for your Easter Buffet?

 

 

 

 I first made this fabulous Mac N' Cheese about five years ago, when visiting Atlanta!

Darling Phil, who is a Mac N' Cheese fanatic stated....

"this is THE BEST mac N' cheese I ever tasted!"

It has been on the menu ever since that lovely day!

 A little birdie named The Divine Miss M said Phil's beautiful bride,

Christina is bringing it to their Easter gathering this year!

 You will love this recipe!!!

 

 

 

This recipe is prepared on the stovetop and finished in the oven!

It’s the richest and most delicious Mac N’ Cheese

you might ever taste!

MMMMMMMM….

the aroma of the bubbling, golden cheese

will bring everyone to the table smiling!

FIVE-CHEESE MACARONI AND CHEESE

1 pound of small pasta shells

½ cup Panko Japanese bread crumbs

1 cup grated Parmesan cheese

2 cups of heavy whipping cream

1 cup shredded white cheddar cheese

1 cup shredded Monterey Jack cheese

½ cup grated Parmesan cheese

½ cup crumbled Blue Cheese

Salt and Pepper to taste

 

Cook the pasta shells in salted boiling water until al dente. Drain well.

Preheat the oven to 375 degrees F. Butter a 13” x 9” baking dish. Combine the panko crumbs and ½ cup Parmesan cheese and set aside.

 

In a large pot, over medium heat, bring the cream to a simmer. Reduce the heat and add the white cheddar cheese, Jack cheese and remaining ½ cup of Parmesan cheese and goat cheese. Stir slowly until all the cheeses melt. Add the blue cheese and cooked pasta and stir until combined. Season with salt and pepper.

Pour the macaroni and cheese into the prepared pan and spread the bread crumbs and Parmesan cheese mixture evenly over the top. Bake uncovered until golden brown and bubbly…..about 20 minutes!

 

SLOW COOKER CHEESY TORTELLINI

Some days are just meant to be doing other things besides cooking! 

This is a FANTASTIC slow cooker recipe to serve for dinner 

after you have been "playing all day!" 

SLOW COOKER CHEESY TORTELLINI

1 bag frozen Tortellini pasta

1 bag of fresh organic spinach

2 cans of Italian diced Tomatoes, undrained

4 cans of chicken broth

1 (8 -ounce) package of cream cheese

Place all ingredients in a crockpot and cook for 5-6 hours! 

FRESH VEGETABLE BURRITOS FOR THE NEW HOUSEWARMING!

 

How is your summer going? Have you planned a fun-filled getaway yet? Do you have a festive July 4th planned? Or are you just chillin' at home this summer? That triple digit Texas heat is coming our way for the weekend and of course, we are gearing up to assist one of the boys move into their first new home. Do you recall how exciting you were when you purchased your first home and they handed you the keys? What a feeling of accomplishment and pride of ownership!

This home has wonderful features. It was a rare find to have such an amazingly wooded lot with it's own private lake in the backyard! I fell in love with the double bow windows featured in the front of the house! Stunning and you don't find these too often anymore!  Jenn is already planning a floral design for the front flowerbeds.

 

 

This is a view from the side yard. 

 

That's me snapping a shot of this adorable vintage light fixture. We agreed to exchange fixtures...this one is coming to my house and we are giving them a larger, more formal and updated chandelier from our home!

 

View of the lake from their deck

 

Another side view as the lake winds throughout the neighborhood. It was really lovely and in the Autumn, this is going to be absolutely gorgeous!

 

I LOVE this kitchen.
First of all, I have always been in love with white cabinets.

The corner sink has stunning views from the double windows
overlooking their expansive backyard and lake area!

This is the kitchen nook. The storage cabinets are to die for and oh, how they reminded me of some of the homes in our neighborhood in Jackson. This is a rare find! They have French doors that open to their deck which will just be a warm, sunny and peaceful spot to linger over morning coffee!

Congratulations! We are so happy, happy, happy for this beautiful couple!
Are we having a housewarming party?
You bet and I already have a delicious summer menu planned!
 

 

 

Cheesy Vegetable Burritos

2 T salad oil
2 cloves garlic, minced
1 large green pepper, seeded and cut into thin strips
2 large tomatoes, peeled and cut into thick wedges
2-1/4-oz. can sliced, ripe olives, drained
1/2 t ground cumin
1 large onion, thinly sliced
1/2 lb mushrooms, sliced
2 medium carrots, sliced thin
4 medium zucchini, cut into 1/2” thick slices
7-oz can diced green chilies
1 t chili powder
1 t salt
1 1/2 c cheddar cheese, shredded
1 1/2 c jack cheese, shredded
8-12 warm flour tortillas

Condiments

Fresh Guacamole
Sour cream
Thinly sliced green onions
Roasted sunflower seeds

Fresh Salsa

Fresh Cilantro

Heat oil in wide frying pan over medium heat. Add onions and garlic; cook, stirring until soft. Stir in mushrooms, green peppers, carrots, zucchini, tomatoes, chilies, olives, chili powder, salt, cumin and oregano. Bring to a boil; cover, reduce heat and simmer for 10-12 minutes.

Stir half of each cheese into vegetables.

Turn into a shallow baking dish and sprinkle with rest of cheese.

Broil 6" from heat until cheese is melted. Spoon some of the vegetables down center of each tortilla and sprinkle with taco sauce! Garnish with all the fresh condiments listed above!

 

SLOW COOKER MAC AND CHEESE....A COUNTRY HOME TOUR

I thought we could enjoy discussing two topics this morning before we are out and about for a busy weekend. A country house and Slow Cookers! I love both! When I came across this little country home, I stopped in my tracks. Is this just not the warmest, sweetest home ever? I just wanted to imagine being invited in for a little tour, a glass of tea and an evening of a delightful history lesson of the house. It reminded me of visiting Grandmother in the summer....

 

 

Now, subject number two....

"Did we really need another Crock Pot?",  he asked.

I must confess, I love Crock Pots! When I came across this little beauty, I could not resist! I have wanted this one for a long time and could never find it, so when I ran across it last weekend, I convinced myself it was a necessity!  I change my slow cookers along with the seasons....one of my little quirks I suppose! But you know, trying Slow Cooker recipes is such an enjoyable thing to do! Especially in hot summer months. They allow you to make mouth watering meals without taking up a lot of your time. So create a little magic for your family and take out your favorite slow cooker.....!

I do not know anyone who does not do "the happy dance" when it comes to a good Macaroni and Cheese recipe! I have made many versions over the years, but honey child....this one is REALLY GOOD! I just tweaked the ingredients until I came up with a creamy, cheesy mixture. Now just know, you could invent your own recipe with these basics.....incorporate different cheeses, or add sour cream to name a few. Darling commented several times throughout dinner......"Hey Dahlin', this is goooooooood!" Success!!

 

ESTELLE'S SLOW COOKER MAC AND CHEESE

16 ounces of dried macaroni

12 ounces of evaporated milk

1 large egg

10  ounces of Velveeta Cheese, cubed

1 cup sharp cheddar cheese, grated

1 cup Monterey jack cheese, grated

4 T. butter

1/2 t. dried mustard

1/2 t. salt

1/2 t. pepper

1/4 t. smoked paprika

Boil macaroni for abut 7 minutes in salted water. Drain. Transfer to the slow cooker which has been sprayed with non-stick cooking spray. Combine the evaporated milk, and egg in a mixing bowl and pour over the macaroni. Cover with remaining ingredients and fold till combined. Set the cooker to LOW and cook for 2-3 hours. Stir a few times while cooking to combine the cheeses.

WHICH WAS MORE DELICIOUS? THE NAP OR THE MAC N' CHEESE?

 

 CROCK POT MAC N' CHEESE

8 ounces of cooked large elbow macaroni

one 12-ounce can of evaporated milk

1 1/2 cups of whole milk

1/2 stick of butter

1 t. salt

1 t. pepper

2 beaten eggs

1 t. mustard

two 10-ounce bricks of extra sharp cheddar cheese, grated

1 t. paprika

 

  In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, mustard, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.