GRANDMAS CHEDDAR CHEESE SPAGHETTI
My Grandmother made this for us some 50 years ago. I have found it to be a great kid pleaser, even the fussy ones! It is affordable and simple to make. I like it better reheated for two minutes in the microwave and it freezes well.
Provided by Andre
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare spaghetti pasta according to package directions.
- While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
- Cook onions until they are soft (careful not to burn your onions).
- Add the tomato juice and bring to a slight boil.
- Add the cheese and blend until the cheese is almost melted.
- Drain spaghetti and place in an oven proof dish.
- Pour the sauce over spaghetti and mix together.
- Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.
Nutrition Facts : Calories 319.6, Fat 13.2, SaturatedFat 8.1, Cholesterol 39.7, Sodium 485.6, Carbohydrate 35.3, Fiber 1.9, Sugar 5.2, Protein 15.3
GRANDMA'S MACARONI AND CHEESE
What makes Grandma's Macaroni and Cheese so special? Well, besides the fact that it reminds us of all the love we get from Grandma, it's also full of extra-cheesy yumminess. This homemade macaroni and cheese even has one surprising ingredient that makes it even better!
Provided by Ginsburg Enterprises
Categories Pastas
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- Cook macaroni according to package directions; drain and place back into pot. Stir in remaining ingredients except reserved cheese.
- Pour mixture into prepared baking dish and sprinkle with reserved cheese. Bake 35 to 40 minutes, or until heated through.
GRANDMA'S SOUTHERN MAC AND CHEESE
This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.
Provided by Rhett Towles
Categories Side Dish
Time 48m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
- Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
- Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g
CREAM CHEESE BRAIDS
This is a recipe my mother-in-law and I used to make for Christmas. It was her recipe and hopefully I have deciphered everything correctly from her recipe card. The dough has to refrigerate overnight (not included in preparation time). This recipes may seem complicated but it is really not that difficult. It makes a lovely dessert or breakfast for special occasions or holidays. The braids can be frozen for a couple months. This recipe makes a lot so you can share with others.
Provided by CookingONTheSide
Categories < 4 Hours
Time 1h25m
Yield 6 braided loaves
Number Of Ingredients 16
Steps:
- For the dough, dissolve the yeast in the water in a small bowl.
- In large mixing bowl, cream butter, sugar, salt and eggs until well combined.
- Add the yeast mixture to the bowl and mix well.
- Add half of the sour cream and 1/2 of the flour at a time to the mixer.
- Cover dough and refrigerate overnight.
- For the filling, combine all ingredients until smooth.
- Divide the dough into 6 even balls.
- Roll out each ball into about an 8x12 inch rectangle on lightly floured surface.
- Spread one-sixth of the filling among the six dough rectangles, down the center of the roll.
- Roll the rectangles jelly roll style beginning at the long side.
- Pinch edges together and fold ends under slightly.
- Place the rolls seam side down on greased baking sheets.
- I can fit two rolls on each cookie sheet.
- Slit each roll at 2-inch intervals to resemble braid.
- Cover and let rise for 1 hour in a warm area.
- The dough should double.
- Bake at 375 degrees for about 15 minutes.
- Meanwhile, prepare glaze by combing all ingredients.
- While warm, spread the braids with the glaze.
Nutrition Facts : Calories 1658.1, Fat 98.2, SaturatedFat 59.8, Cholesterol 497.6, Sodium 1123, Carbohydrate 161.9, Fiber 3.3, Sugar 74.9, Protein 29.7
CREAM CHEESE BRAIDS
This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes.
Provided by Claire de Luna
Categories Yeast Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 16
Steps:
- For BREAD: Heat sour cream over low heat.
- Stir in sugar, salt and butter; cool to lukewarm.
- Sprinkle yeast over warm water in large bowl until dissolved.
- Add sour cream mixture, eggs, flour, and mix well.
- Cover tightly and refrigerate overnight.
- For FILLING: Mix well.
- Divide dough from the day before into 4 equal parts.
- Roll each part on a floured surface to an 8x12 inch rectangle.
- Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
- Pinch edges together and fold ends under slightly.
- Place rolls seam side down on greased baking sheets.
- Slit each roll at 2-inch intervals to resemble braid.
- Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
- Bake at 375 degrees for 12 to 15 minutes.
- Spread with glaze while warm.
GRANDMA'S CHEESE STRAWS
There are many recipes out there for cheese straws, but I had to post Grandma's recipe. These were a staple at her house and we couldn't wait to devour them when we went for a visit.
Provided by Lusil
Categories High In...
Time 25m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Cream cheese and butter.
- Add dry ingredients and water.
- Refrigerate for one hour.
- Roll dough until 1/4 inch thick.
- Cut into strips.
- Bake on ungreased cookie sheet at 350 degrees for 15 minutes.
Nutrition Facts : Calories 1207.3, Fat 84.6, SaturatedFat 53.3, Cholesterol 241.3, Sodium 1694.4, Carbohydrate 73.3, Fiber 2.7, Sugar 1, Protein 38.5
GRANDMA'S CHEESE BRAID
This is truly a family favorite. My mother would make it whenever she came for a visit. It makes fabulous toast with lots of butter. It's also wonderful with BLT's, or any sandwich, hot or cold. It is worth the effort!
Provided by Normaone
Categories Yeast Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix 1 1/2 cups flour, salt, sugar and undissolved dry yeast in a large mixer bowl.
- Combine yogurt, water and butter in a saucepan.
- Heat over low heat until liquids are very warm (120-130^F).
- Gradually add yogurt mixture to dry ingredients in bowl and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Beat eggs.
- Reserve 1 T of beaten eggs for topping.
- Add remaining eggs, 1 cup flour, and 1 1/2 cups cheese to mixer bowl.
- Beat at high speed to make a stiff dough.
- Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
- Place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place free from drafts, until doubled in bulk, about an hour.
- Punch dough down.
- Turn onto a lightly floured board and divide in half; divide each half into 3 equal pieces.
- Shape each piece into a 12 inch rope.
- Braid 3 ropes together.
- Pinch ends together to seal and place in a greased 9x5x3 inch loaf pan.
- Repeat with remaining 3 ropes.
- Cover and let rise in a warm place, free from drafts, until doubled in bulk again, about 1 hour.
- Combine reserved tablespoon of beaten egg with milk.
- Brush over loaves.
- Sprinkle with remaining 1/2 cup cheese.
- Bake in preheated 375 degree oven 30 to 35 minutes or until done.
- I always check the temperature of any yeast bread that I make with an instant read thermometer.
- It should be about 205^F.
- Remove from pans and cool on wire rack.
Nutrition Facts : Calories 2568.3, Fat 79.2, SaturatedFat 43.2, Cholesterol 820.3, Sodium 4674.5, Carbohydrate 349.3, Fiber 14.3, Sugar 10.8, Protein 106.1
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- Cook macaroni in a pot of salted boiling water until slightly less than al dente. Drain and rinse with cold water. Set aside.
- In a medium-size saucepan, melt 3 tablespoons butter. Add flour and whisk until smooth. Add cream and continue whisking until sauce begins to thicken. Add salt, nutmeg and ground pepper. Remove from heat. Stir in cheddar cheese. Pour over reserved macaroni. Pour into a buttered 9 x 9-inch baking dish, casserole dish, or 10-inch cast iron skillet
- Melt remaining 1 tablespoon butter and mix with breadcrumbs. Sprinkle over the top of macaroni and cheese. Bake in a preheated 350℉ oven for 35-45 minutes.
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