cheese grits recipe


* 1 cup uncooked cheese grits
* 1 roll Kraft Garlic cheese (6 oz.)
* 1 Stick Butter or Oleo
* 3 eggs
* 1/2 cups grated sharp cheddar cheese
* milk (1 oz. or so)
* Paprika (good bit)


Cooks grits by directions on box.
Add garlic cheese and butter.
Mix well.
Break and beat eggs.
Add milk.
Combine eggs and grits.
Pour into greased 2 quart casserole dish.
Top with grated cheese and paprika. (I used significantly more than in the recipe. More cheese makes everything better!)
Bake at 350 degrees for about an hour.
May be made ahead and frozen.

Edit: Just so everyone knows, this is my mother’s recipe.

Tags: ,

halloween mini-pumpkin cupcakes

If you have kids or even if you don’t, this looks like a fantastic recipe to try. It’s fairly quick and so colorful! Prep: 45 Minutes Total: 2 hours 20 Minutes.

Print Recipe


* 1 cup self-rising flour
* 2/3 cup (packed) golden brown sugar
* 2 teaspoons pumpkin pie spice
* 1 large egg
* 1/2 cup canned pure pumpkin
* 1/3 cup vegetable oil
* 1/3 cup sour cream
* 1 1/2 teaspoons vanilla extract
* Chopped crystallized ginger (optional)
* 1 8-ounce package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 cups powdered sugar
* Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals

Special Equipment

* Mini muffin pans
* 1 3/4×1-inch paper liners

Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.

Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.

Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.

Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.

Frost cupcakes; decorate using candy and sugar crystals as desired.

Nutritional Information
One serving contains the following: (Analysis includes 2 teaspoons frosting per cupcake.)
Calories (kcal) 163.9
%Calories from Fat 51.6
Fat (g) 9.5
Saturated Fat (g) 4.0
Cholesterol (mg) 27.4
Carbohydrates (g) 18.8
Dietary Fiber (g) 0.4
Total Sugars (g) 14.4
Net Carbs (g) 18.4
Protein (g) 1.4

Mini Halloween Pumpkin Cupcakes: Fast Easy Fresh :

Tags: , , ,

grilled pork loin

loin2I cooked this at the same meal where I grilled bacon wrapped artichoke hearts for my family. What can I say? I love pork. This pork tenderloin was so tender and the outside was perfect. I shocked myself. I modified the recipe slightly and I also used four times as much since I had four pork tenderloins. That number can feed a LOT of people. We fed 8 adults and still have a lot of leftovers.
* 1 Pork tenderloin

for the marinade:
* 1/2 cup soy sauce
* 1/2 cup worcestershire sauce
* 2 tbsp honey
* 1 tbsp mustard
* 2 tbsp olive oil
* 2 cloves garlic (pressed in garlic press)
Edit: I added 1 tbsp of brown sugar

Combine all ingredients for the marinade in a gallon plastic bag. Mix well and add pork tenderloin 24 hours before grilling.
About 1 hour before you want to put the meat on the grill, set it out on the counter so it becomes close to room temperature. Then light the grill. Once the coals are ready, pour them out on one side of the grill. Put the meat on the side of the grill without coals and close the top. Cook around 10-15 minutes per side or until darkly colored (This depends on the size of the tenderloin). Either use a meat thermometer or check the inside of the tenderloin to tell when it is done. It should be done once the inside reaches 140ºF. Once the tenderloin is done, take it off the grill and let it sit for about 10 minutes. This supposedly keeps the juices in when you cut it. Cut and serve.

Grilled Pork Loin « Good Food Cheap.

Tags: , , ,

grilled bacon wrapped artichoke hearts

baconartAll the credit for this recipe goes to Zach’s mom Rikki Boyce. I have made them once, but eaten them about 4 times and they are amazing!

28 individual

* Italian dressing
* 2 cans of medium artichoke hearts (cut in half)
* One pack of bacon (cut in half)
* Toothpicks

Light charcoal grill.
Wrap halved artichokes in bacon and secure with a toothpick.
Put into a shallow bowl and pour Italian dressing on them.
Marinate them for an hour in the fridge moving them around occasionally to recoat in the dressing.
Drain and grill a few minutes per side.

I used raw bacon, but you can use precooked bacon (don’t grill it as long).
I started out by putting all the coals to one side of the grill. Then I put the artichoke hearts on the cool side of the grill and moved them slowly over the coals. I left the top on for a few minutes, then rotated them until the bacon was cooked.

bbq pulled pork bruschetta recipe – patrick and gina neely

Diana and I first had these tasty things when her sister and her boyfriend came over and brought them. I could have just eaten those all night. We made them ourselves the other night for a potluck in our neighborhood. There was an amazing turnout of 15 kids and around 45 adults. Elek had a wonderful time. One tip is to make sure the barbecue is thawed before you get started. Print Recipe
4-6 servings

* Olive oil
* 2 tablespoons butter
* 1 1/2 pounds onion, sliced
* 1 loaf French bread, sliced on into 1/2-inch slices
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper
* 1/2 pound pulled pork
* Barbecue sauce
* Chives, sliced for garnish

Preheat the grill to high.

For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

BBQ Pulled Pork Bruschetta Recipe : Patrick and Gina Neely : Food Network.

Tags: , , , ,

tuna melt

The first time Diana and I made this very quick recipe, I accidentally toasted the bread before I put all of it in the oven. Big mistake. I ended up burning the bottom of the toast. Therefore I took the “toasted” part out of the 4 slices whole-wheat bread ingredient to make it less confusing. We made this again last night and it was really good and fast. I love these quick recipes because sometimes you just don’t have enough time to cook for an hour and a half.

Print Recipe

4 servings

* 12 ounces canned chunk light tuna, drained (see Note)
* 1 medium shallot, minced (2 tablespoons)
* 2 tablespoons low-fat mayonnaise
* 1 tablespoon lemon juice
* 1 tablespoon minced flat-leaf parsley
* 1/8 teaspoon salt
* Dash of hot sauce
* Freshly ground pepper to taste
* 4 slices whole-wheat bread
* 2 tomatoes, sliced
* 1/2 cup shredded sharp Cheddar cheese

Preheat broiler.

Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

Nutritional Information
Calories: 252
Fat: 6g (3 g sat, 0 g mono)
Protein: 31g
Carbohydrate: 16g
Fiber: 3g
Cholesterol: 66mg
Sodium: 408mg
Potassium: 242 mg
Nutrition bonus: Vitamin A & Vitamin C (20% daily value).

The EatingWell Tuna Melt – Eating Well.

Tags: , , , ,