Author Archives: dixieskitchen

May23

Broccoli Mac and Cheese Gratin

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broccolimacandcheesegratin

Broccoli Mac and Cheese Gratin

Awesome skillet dinner in an hour.  So amazingly delicious!!  Creamy, cheesy, bacon and broccoli.  What more could you ask for?

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup chopped yellow onion (I used frozen chopped onion)
  • 2 cloves garlic, minced (I used frozen minced garlic)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 to 2 teaspoons kosher salt (depending on how salty your bacon is)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper, opt.
  • 1 1/4 cups (5-oz.) grated Parmesan cheese, divided
  • 1 1/4 cups (5-oz.) shredded sharp white Cheddar cheese, divided
  • 8 oz. cavatappi pasta, cooked (don’t salt water)(If you can’t find cavatappi, elbow macaroni will work)
  • 2 cups broccoli florets, blanched (I threw mine in the pasta water for last few minutes of cooking)
  • 2 tablespoons panko (Janpanese bread crumbs)

Preheat oven to 400 degrees.

In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp.  Remove bacon; let drain on paper towels, reserving drippings in skillet.

Add onion and garlic to skillet.  Cook, stirring occasionally, until tender, about 5 minutes.  Stir in flour; cook for 1 minute.  Gradually stir in milk; cook, stirring constantly, until thickened, about 5 minutes.  Stir in salt, mustard, and pepper.

Remove from heat.  Stir in 1 cup Parmesan and 1 cup Cheddar until melted.  Add bacon, cooked pasta, and broccoli, stirring to combine.  Top with bread crumbs, remaining 1/4 cup Parmesan, and remaining 1/4 cup Cheddar.

Bake until golden brown and bubbly, about 10 minutes.

Makes 6 to 8 servings.

(This comes right to the top of the skillet, so make sure you use at least a 10-inch pan.)

“Gratefulness is the heart’s response to God’s undeserved love.”

 

Apr11

No Sugar Apple Pie

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nosugarapplepie

No Sugar Apple Pie

This is a good pie for the diabetic or for someone watching their weight.  You wouldn’t know that there was no sugar or artificial sweetener in it.  It is really yummy!

  • 2 (9-inch) pie shells
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 (12-oz.) can unsweetened apple juice concentrate, thawed
  • 6 cups peeled and sliced green apples

Preheat oven to 350 degrees.

In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate.  Set aside.

In a large sauce pan, simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes.  Stir in cornstarch mixture and continue to simmer until thickened.  Remove from heat.

Spoon apple mixture into pastry-lined pie plate.  Cover with top crust.  Seal and flute edges.  Cut steam vents in top.

Bake for 45 minutes, or until crust is golden brown.

Serves 8.

“To be doing good is man’s most glorious task.”

Apr11

Easy Crock Pot Potato Soup

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easycrockpotpotatosoup

Easy Crock Pot Potato Soup

This is so easy and so delicious.  Put it on in the morning before you leave and supper will be ready when you get home.

  • 1 (30-oz.) bag of frozen diced hash browns
  • 2 (14.5-oz.) cans chicken broth
  • 1 (10-oz.) can cream of chicken soup
  • 1 (8-oz.) pkg. cream cheese (not fat free)
  • 3 oz. pkg. bacon bits
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Put the frozen potatoes in the crock pot.  Add in the broth, soup and bacon bits.  Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it’s ready to serve.  Top with cheddar cheese and serve.

“Only as we follow Christ can we lead others in the right direction.”

Apr11

Bacon Wrapped Tater Tots

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baconwrappedtatertots

Bacon Wrapped Tater Tots

This is a very simple and easy appetizer to make, or you can make it a meal, which is what I did.  Delicious!

  • 12 slices bacon, cut crosswise in half
  • 24 frozen tater tots, plain or seasoned

Comeback Sauce

  • 1/4 cup ketchup or chili sauce
  • 1/4 cup mayonnaise

Heat oven to 450 degrees.

Line a baking sheet with parchment paper or use a broiler pan.

Wrap bacon tightly around tater tot and secure with a toothpick.  Bake 15 minutes, or until they are cooked through and bacon is crispy.

Meanwhile, mix ketchup and mayo.

Variation:  Carefully cut tater tot in half and add a 1/2″ chunk of cheese in middle and then roll up with bacon.  (If you do this, you should partially defrost tater tots for 15 minutes at room temperature.)

“To spend time wisely, invest it in eternity.”

 

 

Mar28

Heavenly Coconut Cream Cake

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heavenlycoconutcreamcake

Heavenly Coconut Cream Cake

This is so easy to make and so delicious!

  • 1 white cake mix, baked as directed on box
  • 1 can Eagle Brand Condensed Milk
  • 1 (15-oz.) can Cream of Coconut (Not coconut milk)
  • 1 (8-oz.) container Cool Whip
  • 7 oz. shredded coconut

Bake white cake in a 9-in. x 13-in. pan.  Mix 1 can condensed milk with cream of coconut.  Poke holes all over cake about an inch apart.  Pour mixture into holes and over warm cake.  Cool in refrigerator.  Frost with Cool Whip and coconut.  Keep refrigerated.

“A world in darkness needs the light of Jesus.”

 

Mar28

Loaded Baked Potato Salad

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loadedbakedpotatosalad

Loaded Baked Potato Salad

I love potato salad, probably because I love potatoes.  Maybe my favorite food.  This is a little different than my original potato salad recipe.  Try it and I think you’ll love it!

  • 5 lbs. small unpeeled red potatoes, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 hard-cooked eggs, chopped
  • 1 lb. bacon, cooked and crumbled
  • 2 cups (8-oz.) shredded cheddar cheese
  • 1 sweet onion, chopped, opt.
  • 3 sweet pickles, chopped (You may use dill, if you like.)
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 2 teaspoons prepared mustard

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.  Bake, uncovered, at 425 degrees for 40 to 45 minutes or until tender.  Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.  In a small, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Makes 20 servings.

“May the memory of our earthly place point us with hope to our heavenly place.”

 

Mar28

Mexican Tater-Topped Casserole

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mexicantatertoppedcasserole

Mexican Tater-Topped Casserole

This is an absolutely delicious casserole!  Tater Tots, cheese and ground beef mixture.

  • 1 1/2 lbs. ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3/4 cup chopped celery
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (11-oz.) Mexicorn, drained
  • 1 can (10 3/4-oz.) condensed beefy mushroom soup, undiluted
  • 1 can (10 3/4-oz.) condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pkg. (32-oz.) frozen Tater Tots
  • 2 cups (8-oz.) shredded Mexican cheese blend
  • 2 green onions, thinly sliced

In a Dutch oven, cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain.  Stir in Cajun seasoning, chili powder, salt and pepper; stir two minutes longer.  Stir in Mexicorn, soups, milk, cumin and oregano.  Bring to a boil.

Transfer to a greased 13-in x 9-in. baking dish.  Top with Tater Tots.  Bake at 350 degrees for 1 hour.  Sprinkle with cheese and green onions.  Bake another 10 minutes or until bubbly and cheese is melted.

“It’s hard to see both God’s plan and our part.  But their intersection is the best place to be.”

 

Mar28

Crispy Onion Chicken

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Crispy Onion Chicken

This is an oven-fried chicken that is breaded with French-fried onions.  Great served with baked potatoes, macaroni salad or potato salad.

  • 4 boneless skinless chicken breast halves (4-oz. each)
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (6-0z.) original or cheddar French-fried onions, crushed, divided

In a shallow bowl, combine melted butter, Worcestershire sauce, mustard, garlic salt and pepper.  In another shallow bowl, add 1/2 cup French-fried onions.  Dip chicken in the butter mixture, then coat with onions.

Place in a greased 9-in. square baking dish.  Top with remaining onions, drizzle with any remaining butter mixture.  Bake, uncovered, at 350 degrees for 30 to 35 minutes or until a thermometer reads 170 degrees.

Serves 4.

“The Holy Spirit is our ever-present Teacher.”

 

Mar28

Coconut Cream Pie

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coconutcreampie

Coconut Cream Pie

This is really yummy!

  • 1 (9-in.) deep dish or a (10-in.) pie shell, baked
  • 1 1/4 cups half and half
  • 1 1/4 cups coconut milk
  • 1 cup sweetened soft finely flaked coconut
  • 3/4 cup sugar, divided
  • 1/4 cup cornstarch
  • 2 eggs
  • 2 teaspoons coconut extract
  • 2 teaspoons vanilla
  • 1 cup heavy cream
  • 2 tablespoons toasted sweetened flaked coconut, lightly toasted

In saucepan, heat half and half with coconut milk over medium heat, until steaming.

In a large bowl, whisk 1/2 cup sugar with cornstarch; whisk in the eggs until blended.

Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.

Return mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.

Transfer to a bowl, stir in coconut extract and vanilla extract, then mix in 1 cup coconut.

Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.

In a bowl, whip heavy cream with 1/4 cup remaining sugar to soft peaks.

Set 1 1/2 cups of the whipped cream aside to use for topping.

Fold the remaining whipped cream into the cooled filling; spread into pie shell.

Garnish top with reserved whipped cream.  (Or you can use a piping bag and pipe it on to make a decorative topping.)

Sprinkle with 2 tablespoons toasted coconut.

Refrigerate for 1 hour, or until set or for up to 1 day.

“Jesus sacrificed His life for ours.”

Mar14

Lime Poke Cake

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limepokecakeLime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime jello
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”