Three Cheese Macaroni n’ Cheese

Three Cheese Macaroni n’ Cheese Recipe Ingredients: 1 box (1 .lb) of Elbows Macaroni1 8 oz block of Mild Cheddar Cheese1 8 oz block of Colby Jack Cheese1 pkg. of Kraft Deluxe Cheese Slices¼ cup of sour cream¼ stick of butter¼ cup of milksalt and pepper to taste Instructions: Boil the macaroni in a pot until done (*remember to put 2 tsps of oil, so that the macaroni won’t stick).Drain macaroni, add butter.Cut up the blocks of cheese, tear the slices and add to macaroni.Add in ¼ cup of milk, sour cream and stir, continue to stir and cook so that the macaroni won’t stick.Remove from stove and place in oven at 350 and bake for about 15 minutes.
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Macaroni and Cheese

Ingredients: 16 oz box of macaroni 1 stick of butter (softened) 1 13 0z can of evaporated milk 1 block of sharp cheddar cheese (approx. 16oz) 1 block of sharp or mild cheddar cheese (approx. 8 oz) 1 box of Velveeta 1 4oz can of Jalapeno peppers, chopped (they usually come whole in the can, you will need to chop them) Salt and Pepper to taste   Instructions: Cook the macaroni according to package directions. Cook about 1 minute less than the package directions. While the macaroni is cooking: Cut 16 oz block of cheese into small cubes. Slice Velveeta into pieces. Then, take the cooked macaroni, drain but do not rinse. Return the macaroni to pot. Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely. Add peppers. Add salt and pepper to taste. Pour into baking dish. Cover the top with the remaining cheese (grated, sliced or cut into cubes.) Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.
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Black-Eyed Pea Casserole

Ingredients: 1 can Trappey’s® Black-Eyed Peas (regular) 1 can Trappey’s® Jalapeno Black-Eyed Peas 2 lbs. Ground Beef 1 cup instant white rice 1 can Rotel® American cheese slices Instructions: Preheat oven at 350 degrees F. Brown ground beef and drain off grease. Boil 1 cup rice as instructed on box. Mix ground beef, cooked rice, Rotel®, and both cans of black-eyed peas in medium sized mixing bowl. In an 8″X10″ glass or Pyrex® casserole dish, lay cheese slices to cover bottom of dish. Pour contents of mixing bowl into the casserole dish. Cover top of casserole with cheese slices. Put a lid on top and bake for 10-15 minutes or until cheese is melted. Makes 4-5 servings. Serve and enjoy!!!
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Key Lime Cake

Ingredients: 1 lemon supreme cake mix 1 large lime Jello® 1 cup orange juice 5 eggs 1 cup oil Icing: 8oz. cream cheese 1 stick butter or margarine 1 box confectioners sugar Instructions: Mix orange and oil together. Add eggs 1 at a time, then add dry ingredients. Mix well until smooth. Divide cake into three cake pans. Bake at 325 degrees F or 350 25-30 minutes.
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Pineapple Upside Down Cake

Pineapple Upside Down Cake, Like Mom Used to Make Ingredients: Ingredients for topping:1 can of pineapple slices1 cup of brown sugar1 cup of pineapple juice2 Tbs. of butter1 jar of cherries Ingredients for batter:1 box of yellow cake mix (or pineapple cake mix)1 tsp of vanillaeggs (see cake mix recommendations, probably 2-3)1/3 cup of oil Instructions: Preheat oven to 350° F.Grease Bundt pan with shortening.Sprinkle flour on top of the Bundt pan.Lay brown sugar in the Bundt pan.Cut dashes of butter on the sugar.Dry off pineapples and cherries with a paper towel.Place pineapples with cherries in the centers on the bottom of the Bundt pan.Follow the cake mix directions, except add vanilla and use 1 cup of pineapple juice instead of straight water.  If the directions call for more than 1 cup of water, use 1 cup of pineapple juice and add water for the remainder.Also, if the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half.  If the directions ask for oil and no butter, use the requested amount of oil.Mix the batter per the directions.Pour the batter over the top of the pineapples and cherries.Spread it out until it is even.Place the Bundt pan in the oven.Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.)It will take about 5 minutes more than the cake mix instructions recommend.Put aluminum foil on the table in two long sheets.When cake is done, dump the cake on it quickly, so the pineapples are facing up.Take any extra pineapples off the pan while it is still hot and place them on the cake.Allow to cool a little and enjoy.
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Eva’s Egg Pie

Ingredients: 6 large eggs 2 cups of sugar 2 cans of Pet® milk 1 teaspoon vanilla extract 1 teaspoon lemon extract 2 deep dish pie shells 2 sticks of butter Instructions: In large bowl, cream butter, eggs and sugar with mixer very well, then add Pet® milk one can at a time. Then add vanilla extract first, mix some more and then add lemon extract and mix for 5 more minutes. Pour half of the mixture in one pie shell and the remaining mixture in the second pie shell. Bake in oven at between 350 and 375 degrees F. for 30 to 35 minutes, until golden brown. Note: This pie is very rich, so eat at your own discretion.
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Deborah’s Delicious Carrot Cake

Deborah’s Delicious Carrot Cake – Soul Food Recipe Ingredients: 2 cups flour2 teaspoons baking powder1-1/2 teaspoons baking Soda1 teaspoons salt2 teaspoons cinnamon2 cups sugar1/2 cup chopped pecans1-1/2 cup oil4 eggs6 cups grated carrots1 can (16oz) Crushed Pineapple Cream Cheese Frosting Ingredients:1 8oz cream cheese1 stick butter1 teaspoon vanilla1 cup confection Sugar Instructions: Oven should be set at 350 degrees F.Sift together flour, baking powder, soda, salt and cinnamon in a large bowl.Add sugar, oil and eggs to mixture.Mix Well.Add grated carrots, drained pineapple and chopped pecans.Mix Well.Pour into 3, 9 inch greased pans or 1 greased 9X12 baking panBake for 35-45 minutes or until done. Instructions for the Cream Cheese Frosting:Cream first 3 ingredients and beat in sugar.Spread on cool cake. Note: If using 9×12 pan cut frosting ingredients in half
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Kenya’s Mississippi Peach Cobbler

Ingredients: Filling: 1 large can of sliced peaches 3/4 stick of salted butter 1 cup of sugar 1 teaspoon of vanilla extract 1/4 teaspoon of lemon extract cinnamon (to taste) Instructions: Drain peaches and remove from can. In saucepan, combine peaches, butter, sugar, extracts, cinnamon and nutmeg. Bring to a boil under medium heat and mix well. Remove from heat and set aside. In bowl, place flour and Butter Crisco®. Cut shortening into the flour until the mixture resembles small peas. Add cold water and work dough into ball. Roll dough ball flat with a rolling pin until dough is thin (about 1/8 of an inch thick). Pour peach filling into a rectangular casserole dish or similar. Tear piece of dough into smaller pieces. Scatter the small dough pieces over the filling and mix in well. Cut remaining dough into strips. Then place strips diagonally, then vertically, over filling, leaving strips 1/2 inch apart. Bake at 375 degrees F in preheated oven for 30 to 40 minutes or until crust is golden brown. nutmeg (to taste) Crust: 1 1/2 cups of all purpose flour 3/4 cup of Butter Crisco® shortening 1/2 cup of cold water  
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6 Flavor Pound Cake

Ingredients: 1 cup butter 3 cups sugar 3 cups flour 5 eggs 1 cup milk 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup vegetable oil 1 teaspoon vanilla flavor 1 teaspoon rum flavor 1 teaspoon coconut flavor 1 teaspoon lemon flavor 1 teaspoon almond flavor Orange glaze: 1 teaspoon orange flavor glaze 1/2 cup sugar 1 cup water Equipment: A large bowl Electric mixer Measuring cups Measuring spoons 13 x 9 x 2 casserole dish or cake pans Toothpicks Instructions: Cream butter and oil slowly. Add sugar and mix until smooth. Alternately, add milk, flour, and eggs and mix periodically until smooth. Add baking powder and flavors. Mix on medium speed until smooth. Pour mixture into dish or cake pans. Bake at 350 F degrees for about 50 minutes (or until toothpick inserted comes out clean). While the cake is cooking, make the glaze: Combine orange flavor, sugar, and water in a bowl. Set aside until cake is completely cooked. Drizzle glaze over the cake while it is hot. Serve and enjoy.
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Everlena’s Old Fashioned Banana Pudding

Everlena’s Old Fashioned Banana Pudding – Soul Food Recipe Ingredients: 2/3 cup sugarpinch salt3-1/2 tablespoons flour1 (14 ounce) can sweetened condensed milk2-1/4 cups milk4 large eggs, separated2 teaspoons vanilla extract1 (12-ounce) box vanilla wafers5 large bananas1/4 cup plus 1 tablespoon sugar1/2 teaspoon banana extract Instructions: In a double boiler (or one pot set in another larger pot partially filled with water) combine the first three ingredients.Mix milks and egg yolks together in a bowl; add to dry ingredients in double boiler.Cook mixture over medium heat, stirring constantly, until smooth and thickened (it should resemble pudding).Remove from heat; stir in 2 teaspoons vanilla.Reserve enough vanilla wafers to arrange around outside edge of dish, about 20 wafers.Arrange 1/2 of the remaining vanilla wafers in the bottom of a 3-quart baking dish, about 30 wafers.Slice 2-1/2 bananas and layer over wafers.Pour 1/2 of the pudding over bananas.Repeat once more.Finish by arranging reserved wafers around the outside edge of dish.Beat egg whites at high speed with electric mixer until soft peaks form.Add 1/4 cup plus 2 tablespoons sugar, a little at a time, until sugar dissolves and stiff peaks form.Fold in 1/2 teaspoon banana extract.Spread over pudding (make sure to seal edge of dish with egg whites).Bake at 325 degrees F. for 25-30 minutes or until meringue is gold in color. Note:  Makes 8-10 servings.  For those of you who like banana pudding the old fashioned way, with homemade custard, this recipe is for you!!!!
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