In a saucepan, bring the water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and add garlic powder and 1 1/2 cups cheddar to grits. Stir until the cheese is melted. Add the Ro-Tel and mix well. Pour the grits into a greased 8 by 11 by 2-inch dish and bake for 40 minutes. Sprinkle remaining 1 cup cheese over the casserole for the last 5 minutes of cooking time.
Thursday, March 6, 2014
Thursday, January 30, 2014
2 sticks melted butter
1 box brown sugar (or 2 c.)
2 eggs, beaten
2 c. Self rising flour
1/2 tsp. salt
1 tsp vanilla
2 c. Chopped pecans
1 c. White chocolate chips, optional
Mix butter and brown sugar well. Add eggs and mix well. Add flour and salt. Stir till combined. Add vanilla, pecans, and white chocolate chips. Stir. Batter will be stiff. Bake at 350 degrees for 25-30 minutes in a greased 9x13 pan. Best when served warm with a scoop of ice cream on top and caramel syrup drizzled over!
Tuesday, January 28, 2014
Chicken Enchilada Soup
4 Cans cream of chicken soup, undiluted
1 pound if Velveeta cheese
1 can of Ro-tel
4-6 chicken breasts, cooked & cut up
2 cups of half & half
2 cups of milk
1 can black beans (rinsed & drained)
1 can whole kernel corn, drained
1/2 can (4-6 oz.) enchilada sauce
Mix together & heat thoroughly. Stirring some while heating until cheese melts. Serve with tortilla chips and sour cream.
*I choose to make my own cream of chicken soup and enchilada sauce because of the sodium content. I have those recipes if you want them.
*Instead of adding milk, I just use one if the pint size half & half which is 4 cups.
*And we do not like Velveeta, so I use medium cheddar cheese.