Tag: American

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Macaroni and Cheese Casserole

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Macaroni and Cheese Casserole

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Nothing is more American than homemade Mac 'n Cheese. Always one of my favorites growing up, this recipe has been passed down through my Mom and is a combination of recipes from my Grandma Ceraso (Buscia) and Grandma Cook.

Ingredients

  • 2 c elbow macaroni
  • 16 slice package of American Cheese
  • 4 tbsp Butter or Margarine
  • 4 tbsp Flour
  • 2 c Milk
  • Bread (or Panko) Crumbs
  • Salt

Instructions

  1. Cook and drain macaroni. Set aside.
  2. Melt butter over medium-high heat
  3. Stir in flour until smooth
  4. Add milk, stirring constantly
  5. Cube 12 slices of cheese and add to sauce mixture as it begins to thicken
  6. Cook for 2-3 minutes and remove from stove.
  7. Continue to stir until all cheese is melted.
  8. Combine cheese sauce and cooked macaroni in 2qt casserole dish.
  9. Sprinkle bread crumbs on top.
  10. Slice remaining 4 slices of cheese and place on top.
  11. Bake for 30 minutes at 350 degrees
https://recipes.melanieceraso.com/macaroni-and-cheese-casserole/

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Popovers

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Popovers

Cook Time: 45 minutes

Yield: 12 Regular or 24 Mini

Popovers

Popovers are God's perfect vehicle for butter.

Ingredients

  • 4 cups milk
  • 8 eggs
  • 3 2/3 cups all-purpose flour
  • 2 tbsp. unsalted butter, melted
  • 1/2 tsp. salt

Instructions

  1. Position a rack in the center of an oven, place 2 mini or regular-size popover pans in the oven and preheat to 375°F. Let the pans preheat while you make the batter.
  2. In a large bowl, using a handheld electric mixer, beat the eggs, flour, butter,salt and milk on medium speed until just blended, then beat the batter for 1 minute.
  3. Using oven mitts, remove the popover pans from the oven and spray the cups with nonstick cooking spray.
  4. Divide the batter among the cups and bake until the popovers are puffed and golden, 40 to 45 minutes. Serve hot.

Notes

Recipe from Deborah Landfear.

https://recipes.melanieceraso.com/popovers/

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TGTBT Stew

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TGTBT Stew

This recipe was once shared with me at a Weight Watchers meeting. Its a great filler and makes a huge batch that is great for lunches. On the old plan, one cup = 2 points.

Ingredients

  • 1 lb ground beef, cooked
  • 46 oz V8
  • 28 oz can tomatoes, any type
  • 4 cans Rotel tomatoes
  • 3 cans beans, any variety (pinto, black, kidney)
  • 1 med onion chopped
  • 1 package of coleslaw mix

Instructions

  1. Combine all and simmer 30 mins
  2. Add 1 package coleslaw mix, and simmer for 30 more min

Notes

TGTBT = Too Good Too Be True

https://recipes.melanieceraso.com/tgtbt-stew/

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Cowboy Caviar

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Cowboy Caviar

Cowboy Caviar

This recipe is a nice healthy alternative to the usual salsa and chips and it yields a ton!

Ingredients

  • 1 can of pinto beans
  • 1 can of black beans
  • 1 can of black eyed peas
  • 1 can of white shoe peg corn
  • 1 onion, chopped
  • 1 cup of celery, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup of sugar
  • 1/2 cup of vegetable oil
  • 3/4 cup of white cider vinegar
  • 1 tbsp. water
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. In a pain, mix the sugar, vegetable oil, vinegar, water, salt and pepper together. Bring to a boil over medium/medium-high heat. Stir frequently.
  2. Cool slightly and pour over beans and chopped vegetables.
  3. Place in refrigerator and marinate overnight.
  4. Serve with chips. Drain some of the liquid before serving.

Notes

Recipe passed down from Carol Ceraso

https://recipes.melanieceraso.com/cowboy-caviar/

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Chocolate Peppermint Snack

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Chocolate Peppermint Snack

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Chocolate Peppermint Snack

Ingredients

  • 1/2 tsp salt, divided
  • 12 cup warm air-popped popcorn
  • 4 squares Baker's Semi-Sweet Chocolate
  • 1/2 cup (1 stick) butter or margarine
  • 40 jet-puffed Mini peppermint marshmallows

Instructions

  1. Preheat Oven to 275 F.
  2. Sprinkle 1/4 tsp salt over popcorn in large bowl; toss to coat. Set aside.
  3. Melt chocolate and butter in large saucepan over low heat, stir frequently.
  4. Remove from heat; stir in remaining 1/4 tsp salt.
  5. Pour chocolate, butter, marshmallow mixture over popcorn; toss to coat.
  6. Spread onto greased baking sheet
  7. Bake 20-25 minutes until crisp, stirring after 15 mins.
  8. Cool on wax paper.

Notes

Recipe from Carol Ceraso

https://recipes.melanieceraso.com/chocolate-peppermint-snack/

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Fantasy Fudge

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Fantasy Fudge

Rating: 41

Yield: 117

Serving Size: 1-inch square

Fantasy Fudge

This is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar.

Ingredients

  • 3 cups sugar
  • 3/4 cup margarine
  • 2/3 cup evaporated milk
  • 1 12-oz. (340 g) package semi-sweet chocolate chips
  • 1 7-oz. (198 g) jar Kraft Marshmallow creme
  • 1 cup chopped nuts
  • 1 teaspoon vanilla extract

Instructions

  1. Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly.
  2. Continue boiling 5 minutes over medium heat, stirring.
  3. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended.
  4. Pour into greased 13 x 9-inch baking pan.
  5. Cool at room temperature and cut into 1" squares.

Notes

My Aunt Catherine used to make this every year for us for Christmas.

https://recipes.melanieceraso.com/fantasy-fudge/