Macaroni and Cheese 

So easy and super delicious!

I bag large elbow macaroni (i used skinner 24oz bag) cooked and drained. In a saucepan over medium heat, whisk 4 cups whole milk and one stick butter until butter is melted.  Do not bring to a boil, and be careful not to burn milk.  Add 3 heaping tablespoons of flour and continue to whisk, sauce will thicken.  Add one tablespoon dry mustard and salt and pepper to taste.  Next add 10oz Velveeta (cut into cubes).  Stir until cheese is melted.  Pour cooked macaroni into greased 13x9 glass dish, pour sauce over macaroni and stir until all macaroni is covered.  Sprinkle with one cup grated sharp cheddar.  Bake at 350 for 20-30 minutes.
That's it! Family favorite!

Mutti's Coffee Cake

Mutti's Coffee Cake

2 sticks butter, softened

2 C sugar
2 eggs
1 t vanilla
1 C sour cream or plain yogurt*

Cream together the above ingredients and then add the following combination:

2 C flour
1 t baking powder
½  t salt
Grease and flour Bundt cake pan.
Pour ½ batter into pan and then sprinkle with ½ of the following mixture:
½ C finely chopped toasted pecans
2 T cinnamon
6 T powdered sugar

Pour second half of batter into pan and top with remaining nut mixture.
Bake at 350 for 50 minutes.

*I think it tastes better and is more moist when made with yogurt.

Love,
Mutti

Los Patios Cheese Soup

This is a delicious soup for a cold, rainy day

It comes from Los Patios, an awesome Mexican restaurant in San Antonio, Texas

3 Chopped green onions

3 stalks celery, chopped with some leaves

2 grated carrots

1/4 butter 

2 10 3/4 can chicken broth

3 10 3/4 can potato soup

8 oz grated cheddar cheese

parsley flakes

salt and pepper to taste

1/8 teaspoon tobasco sauce

8 ounces sour cream

3 TBS sherry

Saute celery, carrots and onion in butter, add chicken broth and let simmer 30 minutes. Add potato soup, cheese, parsley, salt pepper. Stir in sour cream and simmer 15 minutes. Add sherry, stir and serve.

  

This is easy and really good!

Chocolate Chip Cookie Pie Recipe from Nestle
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips
1 C chopped pecans optional

Serve with Vanilla ice cream, or sweetened whipped cream

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Chicken Spaghetti

Chicken Spaghetti

A great meal for a school night or for entertaining!

Meat from 2 rotisserie chickens, chopped(I bought mine at Costco)
1 stick butter

2 onions diced

2 stalks celery, chopped

1 bell pepper chopped
8 oz chopped mushrooms

10 level tablespoons all purpose flour

2 cups milk

3/4 pound grated sharp cheddar cheese (reserve1/2 cup)

1 package dry Italian dressing

1 cup white wine

2 4oz jars pimientos

2 cans cream of mushroom soup (10 3/4 oz)

2 cans cream of chicken soup (10 3/4 oz)

1 16oz package spaghetti, cooked

Sauce:

Melt butter in skillet, saute onions, celery and bell pepper until tender, add mushrooms. Whisk together milk, flour and cheese. Pour over veggies and stir until thickened. Add Italian dressing packet, white wine, pimientos and soups. Stir until blended, add cooked chicken and stir again.

Cook Spaghetti, drain and return to pot it was boiled in. Pour in enough sauce to generously coat spaghetti. You should have some sauce left over. Transfer spaghetti/sauce mixture into 9x13 baking pan. Top with reserved cheddar cheese, cover with foil, bake at 350 for 30 minutes.

Pour remaining sauce into freezer safe ziploc bag and freeze for another meal at a later date. All you will need to do is boil your noodles, combine with sauce and bake!

Beef Stroganoff

Yep! It's that time of year again! We sent our oldest back to school today; he started 5th grade. Our youngest goes back tomorrow, he will be in 4th grade. I am not sure I am ready for the busy fall schedule. With carpooling, sports, and homework it is hard to put a good, well balanced dinner on the table. I do try to provide home cooked dinners for my family during the week and sometimes I will double the recipe and freeze the extra for a meal in the future. Here is a great recipe for Beef Stroganoff. It comes from the cookbook Private Stock, an East Texas gem written by Claire Foster and Betty Hurst. You can double the sauce and freeze it in a ziploc freezer bag. Thaw, heat sauce, and serve over egg noodles. Grab your favorite Hot Mama Apron, wrap it around your waist and get cooking!

1/2 cup chopped onions
1 cup fresh mushrooms, sliced
1/4 cup chopped bell peppers
2-3 tablespoons butter
1 garlic clove, minced
2-3 cups beef tender finger size strips
salt and pepper to taste
seasoned all purpose flour
Dash of Worchestershire sauce
3 Tablespoons dry sherry
1 16oz container sour cream
Egg noodles, cooked according to package directions

Cook onions, mushrooms, and peppers in butter until golden brown. Add garlic and stock. Season beef with salt and pepper. Dredge in seasoned flour. Brown beef in hot butter in a separate pan. Add worcestershire sauce and vegetables to beef and cook until beef is tender. Add sherry. Reheat before serving and add sour cream. Adjust seasoning. Serve over noodles.

Sides: steamed broccoli, garlic bread

 Refrigerated Chocolate Roll

This is an oldie but super goodie!

Very easy to make and kids can help.

 Ingredients:

2 cups whipping cream

1 tsp. vanilla

1pkg. (9 oz.)FAMOUS Chocolate Wafers

Put on your Hot Mama Apron

BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.

SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream.

REFRIGERATE 4 hours. Cut into diagonal slices to serve.

Crockin Girls Giveaway!!

Be Sure to enter our FABULOUS give-away. You could win a slow cooker, a crockpot and a Crockin' Girls Cookbook!!
all you have to do is "like" us on Facebook and enter your email!
Click HERE to enter. Winners announced July 2nd! Good Luck!

Tuesday Night Dinner

Baked Parmesan Chicken, Twice Baked Potatoes, Tomato and Cucumber Salad.
All of the below recipes will taste much better if you prepare them while wearing your favorite
HOT MAMA APRON

Baked Parmesan Chicken

4 skinless, boneless chicken breasts

Mayo

Parmesan Cheese

Salt and Pepper

Salt and pepper both sides of chicken breasts, place in a glass baking dish (9x13).

Generously spread top of each breast with mayo, then sprinkle with Parmesan cheese.

Bake at 350 fo 30 minutes or until chicken is done. That is it! This is so good!

Twice Baked Potatoes

4 baking potatoes, baked until done

1 cup or more grated sharp cheddar cheese

1 cup sour cream 

1/2 stick butter

salt and pepper

Cut baked potatoes in half and scoop out potato. Place insides of potato in a bowl, add 1 cup sour cream, 1/2 stick butter, salt and pepper. Mix and mash well. Place potato mixture back into potato shell. top with grated cheese, bake at 350 until warm and cheese is melted (15-20 minutes)

I double the recipe and freeze half of the potatoes. They freeze well.

Cucumber and Tomato Salad

Sliced cucumbers

sliced tomatoes

salt, pepper

apple cider vinegar

generously salt and pepper tomatoes and cucumbers (I use sea salt)

Drizzle with apple cider vinegar

Salty Caramel Crunch Bars

These are DANGEROUSLY good!

Salty Caramel Crunch Bars

90 Club crackers, such as Keebler brand

1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup butterscotch baking chips
1 cup chocolate-hazelnut spread, such as Nutella

Directions

Put on your Hot Mama Apron. Line a 9x13-inch pan with 1 layer of crackers, cutting as needed to fit.
In a large saucepan, melt the butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top.
In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars.
Makes approximately 54 bars.

Dallas Market January 2012

We hope to see you!
January 19-23
Dallas Market
World Trade Center
1st floor Gourmet Market
Booth #C36
All new aprons for Spring!