Entrees and sides to make your meal memorable
Cheesy Baked Potato Casserole
- 5 pounds red potatoes, cubed
- 1 pound bacon, cooked and crumbled
- 1 pound cheddar cheese, cubed
- 1 pound cheddar cheese, shredded
- 1 yellow onion, chopped
- 1 cup mayonnaise
- 8 ounces sour cream
- 1 tablespoon chives, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Heat oven to 325 degrees.
In large bowl, combine potatoes and bacon.
In separate large bowl, combine cheeses, onion, mayonnaise, sour cream, chives, salt and pepper. Add to potato and bacon mixture and mix well until combined.
Pour into 9-by-13-inch baking dish. Bake 50 to 60 minutes until browned and bubbly.
recipe courtesy Culinary.net
Parmesan Crusted Chicken
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese, grated
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 4 teaspoons Italian seasoned dry breadcrumbs
Heat oven to 425 degrees.
Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet.
Evenly top with mayonnaise mixture, then sprinkle with breadcrumbs.
Bake 20 minutes or until chicken is thoroughly cooked.
recipe courtesy Culinary.net
Stuffing Filled Pork Chops
- 1 small box biscuit mix
- 1 stick butter
- 2 to 3 stalks celery, finely diced
- 1 onion, finely diced
- 1 teaspoon poultry seasoning
- 1 to 2 cups chicken broth, divided
- 1 bag cornbread stuffing mix
- 2 eggs, beaten
- Salt and pepper, to taste
- 6 bone-in or boneless pork chops
- Oil
- 1 teaspoon garlic, minced
- 1 teaspoon sage, minced
- 1 teaspoon thyme, minced
- 1 teaspoon rosemary, minced
To make stuffing: Bake biscuits according to package directions 1 day ahead. Dry biscuits will absorb more broth.
Heat oven to 350 degrees.
In skillet, melt butter then add celery and onions. Saute until onions are translucent then add poultry seasoning and half the broth. Set aside to cool.
In bowl, combine stuffing mix, crumbled biscuits and eggs.
Add onion mix to bowl and mix well. Add leftover broth if mixture is too dry. Set aside.
Slit each chop on rounded side, cutting almost through to bone, to create deep pockets for stuffing.
Season chops with garlic, sage, thyme and rosemary. Fill each chop with stuffing mixture. Use toothpicks to keep chops closed.
Preheat skillet with oil over medium-high heat and sear each chop 2 to 3 minutes on each side.
Once chops are seared, add chops and remaining stuffing to pan, cover with foil and bake 30 to 45 minutes until chops reach 140 degrees in center. Remove foil for last 10 minutes to brown top of stuffing, if desired.
recipe courtesy Coleman Natural Foods
Mac and Cheese with Pecan Breadcrumbs
- 8 ounces cavatappi pasta
- 1 teaspoon salt, plus additional for salting pasta water
- 1 tablespoon butter
- 8-ounce block cheddar cheese
- 1/2 cup raw pecan pieces
- 15 ounces part-skim ricotta cheese
- 4 tablespoons sour cream
- 1/4 teaspoon ground pepper
- 1 large egg, lightly beaten
Heat oven to 375 degrees.
Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter.
Using box grater, shred cheddar cheese.
Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency.
Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. Add egg; stir. Add 2 to 4 tablespoons reserved pasta water to loosen mixture; stir until smooth.
Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.
Bake 30 minutes.
recipe courtesy American Pecan Promotion Board
Chocolate Caramel Peanut Butter Pie
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup peanut butter
- 1/2 cup milk
- 8 ounces whipped topping
- 1 graham cracker crust
- Chocolate chips
- Chocolate syrup
- Caramel syrup
In bowl of stand mixer, beat cream cheese until fluffy. Add powdered sugar and peanut butter; mix until blended. Add milk; mix until blended. Fold in whipped topping.
Pour into crust. Sprinkle with chocolate chips. Drizzle with chocolate syrup and caramel syrup. Freeze until set.
recipe courtesy Culinary.net