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Something Simple

Posted Sunday, March 18, 2012, at 9:08 AM

I always love these things when growing up and still do, the kid in us never leaves huh? I like them made with Crescent rolls to.

Pigs in a Blanket

8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough

Preheat oven to 350 degrees F (175 degrees C).

Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.

Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Mac and cheese is good about any time and I love it with this Pepper Jack Cheese.

Pepper Jack Cheesy Mac

2 cups (8 oz.) dry elbow macaroni
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)

Cook Macaroni till about half done, drain water, add evaporated milk and cheese, when cheese is melted add pepper. Put broken chips on plate and dip mac and cheese on top. The chips can done different ways but this is how it was fixed for me, it was so good...

Chicken and Wild Rice Casserole

1 box Uncle Ben's Long Grain and Wild Rice (quick cooking or regular), cooked according to package directions
1 to 3 cups cooked chicken, shredded (whatever you have on hand)
1 (12-ounce) can cream of mushroom soup
1 (14-ounce) can French-style green beans, drained
1 cup slivered almonds
1 cup sour cream


1 sleeve round, buttery crackers, crushed
1/4 to 1/2 cup melted butter

Place everything except topping ingredients in a large bowl. Stir until well combined. Spoon into greased 9-by-13-inch baking dish. Top with cracker crumbs and drizzle melted butter over. Bake at 350 for 30 minutes.

Southwest Goulash

1 cup uncooked elbow macaroni
1 pound lean ground beef (90 percent lean)
1 medium onion, chopped
1 (28-ounce) can diced tomatoes, undrained
2/3 cup frozen corn
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro

Cook macaroni according to package directions. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in the tomatoes, corn, tomato sauce, chilies, cumin, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3 to 4 minutes or until heated through. Drain macaroni; add to meat mixture. Stir in cilantro and heat through. Yield: 6 servings.

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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