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Ingredients

2 C. corn grits (stone ground)
2 C. homemade concentrated chicken broth*
4 C. water
2 tsp. salt
cracked pepper
2 dashes garlic flavored Tabasco
1 tsp. red curry powder
1/2 tsp. Garam Masala
1 tsp. apple cider vinegar
1 C. grated Monterey Jack or cheddar cheese

Omelet:
4 eggs, beaten
3 Tbs. milk or cream
2 Tbs. butter
1 onion, minced
1 pkg. mushrooms, minced
1 Tbs. garlic, minced
1 pkg. frozen spinach, thawed and drained (squeeze the juice out of the spinach)
1/2 C. goat cheese (can substitute ricotta for a milder flavor)

*I use homemade chicken broth that I boil from chicken bones. It takes days to make and I keep it on hand in the refrigerator/freezer for cooking. See recipe in R4L. If desired, you can use canned chicken broth instead of the water for a total of 6 cups volume.

Directions

Bring chicken broth and/or water to boil. Add grits and cook until done. While grits are cooking, add salt, pepper, curry, garam masala, Tabasco and vinegar. Once grits are cooked, add cheese and cook until cheese is melted and vinegar smell has cooked off (about 10 minutes). In the meantime, make the omelet.

Fry onions in butter until caramelized, then add mushrooms and cook them a little longer. Add spinach and garlic and cook until warm. Add eggs and cook covered until cooked through. Remove from pan and cut into squares if you plan to fold the eggs into the grits (grits + eggs = greggs).

Serve on a dish.

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Rate this recipe and see reviews here!

Ingredients

1 lb. hot dogs
5 eggs
6-8 potatoes
Milk
Paprika

Directions

Boil eggs and potatoes. Layer half of hot dogs in bottom of casserole dish. Cover with half of potatoes and half of eggs. Repeat. Cover mixture with milk and sprinkle with paprika. Bake at 350 degrees for 45 minutes.

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Rate this recipe and see reviews here!

Ingredients

1/2 stick butter
1 lb. medium shells or your favorite shaped/type pasta
2 C. heavy/whipping cream
2 C. milk
1 freshly grated nutmeg (easiest with microplane)
2 C. shredded sharp cheddar cheese
2 C. Monterey Jack cheese
1/2 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. freshly cracked pepper
1/2 C. panko bread crumbs
2 Tbs. minced fresh parsley
1/4 C. grated parmesan cheese

Directions

Preheat your oven to 350 degrees. Liberally butter your baking dish with 1/2 stick of butter. Cook pasta in approximately 5-6 quarts of water until al dente, stirring occasionally. Drain thoroughly.

Combine your cream, cayenne pepper, salt and pepper in a saucepan, until reduced slightly, about 15 minutes. Once it starts simmering, stir often in order to “break” the layer of foam so that it won’t boil over. Remove from heat at this point and add your cheddar and Monterey Jack, stirring constantly until well blended.

Add your pasta and stir vigorously. Try not to break up the pasta, this will release the starch in the pasta and thicken it too much. Pour the mixture into your baking dish. Combine the panko crumbs, parsley, and parmesan cheese in a small bowl and sprinkle over the pasta. Bake until golden and bubbly, approximately 15-20 minutes, depending on your oven.

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Ingredients

1/2 lb. ground beef (browned and drained)
1 can cheddar cheese soup, undiluted
1-3/4 C. milk
1 C. frozen shredded hash brown potatoes
4 oz. green chilies, chopped
1 T taco seasoning
1 T dried onion flakes
1/2 tsp. chili powder

Directions

In a large saucepan, mix ground beef with soup, milk, potatoes, chilies, taco seasonings, onion flakes and chili powder. Stir until blended. Bring to a boil and simmer for 5 minutes. Garnish with chips, cheese or green onions if desired.

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Ingredients

2 C. cream-style cottage cheese
1 C. sour cream
1/3 C. green onions, sliced
1 small clove garlic, minced
2 tsp. salt
5 C. diced cooked potatoes
1/2 C. shredded American cheese

Directions

Combine the first five ingredients. Fold in potatoes. Pour into a greased, flat 1 1/2-qt. casserole dish. Top with cheese. Sprinkle paprika over top, if desired. Bake at 350 degrees for 40 minutes.

Serves 10 to 12.

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Rate this recipe and see reviews here!

Ingredients

1 1/2 lbs. hamburger
1/2 C. each chopped onion and celery
2 C. canned tomatoes with juice
1 C. whole corn, drained
1 tsp. salt
1 1/2 tsp. oregano
1 tsp. chili powder
1/3 C. yellow cornmeal
Olives, optional
Parmesan to sprinkle on top

Directions

Lightly brown hamburger and add onion and celery. Simmer a few minutes. Add other ingredients and simmer for 10 minutes. Add 1/2 C. sliced olives if desired. Pour into a slightly greased casserole. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 25 minutes.

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Rate this recipe and see reviews here!

Ingredients

1 pkg. white cake mix
2 cans red tart cherries (with juice)
1 C. sugar
3/4 tsp. almond extract
1 tsp. red food coloring
2 Tbs. cornstarch
2 Tbs. melted butter (or margarine)

Directions

Prepare cake mix according to directions. Mix together cherries with other ingredients. Pour cake batter into greased and floured 13×9-in. pan (3 qt. casserole may be used). Pour cherry mixture evenly over cake batter. Bake 50 to 60 minutes at 350ºF. May be served warm or cold with whipped topping or ice cream.

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Rate this recipe and see reviews here!

Ingredients

5 med. zucchini or yellow squash, sliced 1/4-inch thick
1 1/3 C. FRENCH’S® Cheddar or Original French Fried Onions
1/2 C. shredded Parmesan cheese
1 tsp. canola oil
3 Tbs. melted butter

Directions

Saute zucchini with 1 tsp. butter and 1 tsp. oil until lightly browned. Set aside. Mix French Fried Onions and Parmesan cheese in a plastic bag. Crush onions with hands or rolling pin. Layer 1/3 of the zucchini with 1/3 of the French onion mixture in serving bowl. Drizzle with 1/3 of the butter. Repeat layers twice. Cover with foil. Place in 425-degree preheated oven and bake about 10 minutes. Remove foil and bake another 5 minutes.

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Ingredients

1 lb. spaghetti
1 lb. lean ground beef
1 C. milk
2 eggs, beaten
salt and pepper to taste
1 32-oz. jar pasta sauce
1 tsp. dried oregano
1 tsp. garlic powder
1 Tbs. dried minced onion
1 8-oz. pkg. sliced pepperoni sausage
3 C. shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook beef until brown; drain. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9×13-inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese. Bake in preheated oven until hot and bubbly, 30 minutes.

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Rate this recipe and see reviews here!

Ingredients

10-12 wieners
1 Tbs. melted butter
1/2 C. chopped onion
4 Tbs. sugar
1 tsp. mustard
4 tsp. Worcestershire sauce
1/4 C. catsup
3 tsp. vinegar
1/4 tsp. pepper

Directions

Cut wieners lengthwise and place in a 12×8x2 inch casserole dish. Make a sauce with remaining ingredients and pour over wieners. Bake for 25 minutes in a 325 degree oven. Serve hot.

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