One-Step Cheese Sauce

Wanted to post something a little bit different. Here is a recipe for cheese sauce. This could be used on countless items...so give it a try!!

ONE-STEP CHEESE SAUCE

1 1/4 cups cold milk
2 Tbsp. margarine or butter
1/4 tsp. salt
1 cup shredded Cheddar or sharp Cheddar cheese
2 Tbsp. flour
1/2 tsp. prepared mustard
1/8 tsp. pepper

Mix all ingredients except cheese in saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in cheese until melted. About 1 1/2 cups sauce.

Cheddar Cheese Soup

I haven't made this one yet, but I have always meant to. If you try it, let me know how it turns out!!

CHEDDAR CHEESE SOUP

1/2 lb. bacon, crisply cooked and crumbled
3 Tbsp. butter
1/2 cup finely chopped carrots
1 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green peppers
5 oz. sliced green peppers
1/4 cup flour
2 cups chicken broth
1 lb. shredded aged cheddar cheese
1 cup milk
1 Tbsp. dry sherry
2 Tbsp. chopped fresh parsley
Coarsely ground black pepper

In large saucepan, saute carrots, celery, onion, and green pepper in butter over low heat 5 minutes or just until tender. Blend in flour then gradually stir in broth, cooking over low heat. Stir constantly until mixture thickens and boils. Continue cooking 5 minutes. Add cheese and stir over low heat until cheese is melted. Stir in milk, sherry and olives. Simmer 10 minutes. Season to taste with salt and pepper. Serve garnished with bacon bits and parsley. This soup tastes best if made a day in advance.

Crab Dip

This one is really easy...but it is soooo good!! Need to whip something up quick, this one is for you! Enjoy!

CRAB DIP

1 8 oz. cream cheese, softened
1 12 oz. bottle cocktail sauce
1 6 oz. can crab meat
Crackers of your choice

Spread cream cheese onto bottom of party plate. Pour 1/2 bottle (more or less if you desire) of cocktail sauce over cream cheese base. Sprinkle drained crab meat over cocktail sauce. Serve with crackers of your choice.

Dark Chocolate Fudge

I love dark chocolate, so I cannot wait to try this one! It sounds easy and very good!

DARK CHOCOLATE FUDGE

3 (6 ounce) packages semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Dash Salt
1/2 to 1 cup chopped nuts
1 1/2 teaspoon vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into 8 or 9 inch square pan lined with wax paper. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off wax paper and cut into squares. Store loosely covered at room temperature.

Heavenly Chocolate Mousse Bars

This is another new one...but it sure sounds good!!!

HEAVENLY CHOCOLATE MOUSSE BARS

1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
1 cup semi-sweet chocolate chips
1 package (8 oz) cream cheese, softened
1 cup whipping cream
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

make cookie dough as directed on package. Spread in bottom of ungreased13x9-inch pan. Bake at 350°F 12 to 15 minutes or until light golden brown; cool. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set. Microwave 1 cup chocolate chips uncovered on High 1 to 2 minutes or until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set.

Note: This recipe is from Betty Crocker

Kanai Banana Bread

My husband loves banana bread. I had never made it before, so I found someone who had a recipe. I got this recipe from a lady that I worked with. He really likes it, I hope you do to!

KANAI BANANA BREAD

1/2 cup vegetable shortening
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped pecans or walnuts (optional)

Cream shortening with sugar and eggs until fluffy. Add bananas and mix. Stir in dry ingredients and mix just until moistened. Fold in nuts. Spread batter in greased 9x5x3” loaf pan. Bake at 350 degrees for 45 to 50 minutes or until knife inserted near center comes out clean. As loaves cool, lay aluminum foil lightly over them to retain moisture.

Oven-Fried Picnic Chicken

Happy New Year!! Hope everyone is having a happy new year! Here is another new one...let me know how it turns out!

OVEN-FRIED PICNIC CHICKEN

2/3 cup buttermilk
8 boneless skinless chicken breasts (2 1/2 lb.)
1 cup corn flakes cereal
1 cup bisquick or all-purpose flour
2 pkg. (1 oz. each) ranch dressing mix (dry)
Cooking spray

Heat oven to 400 degrees. Spray cookie sheet with cooking spray. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Meanwhile, in 2-qt. resealable food-storage plastic bag, crush cereal with rolling pin. Add bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees). Makes 8 servings.