Asparagus Casserole (tastes like Mama used to make)

Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded sharp New York Cheddar cheese
1/2 teaspoon salt
1 pinch ground black pepper
2 (14.5 ounce) cans asparagus spears, drained
1 (2.25 ounce) package blanched slivered almonds

Directions:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.

Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Remove from the heat, and whisk in the Cheddar cheese until melted. Season with salt and pepper.

Line the prepared baking dish with half of the asparagus spears. Pour in half of the cheese sauce, top with the remaining asparagus spears, then pour on the remaining sauce. Sprinkle with the slivered almonds.

Bake in the preheated oven until the asparagus is hot and the sauce is golden brown on top, about 20 minutes.

Gaga's Grits Casserole

Cook 1 cup grits and add salt to taste

While hot add:
1 roll Nippy Melted Cheese
1 stick butter or margarine (melted)
Beat together 2 eggs and 1/2 cup milk and add to the above.
Bake 30 minutes at 350 degrees.

Recipe: Garlic Cheese Roll Substitute ©From the Kitchen of Deep South Dish


Ingredients
•1-1/2 pounds sharp cheddar cheese, grated
•1/2 pound of Velveeta
•3 ounces cream cheese, softened to room temperature
•1 teaspoon seasoned salt
•1/4 to 1/2 teaspoon garlic powder, or to taste
•Drop of Liquid Smoke, or to taste

Instructions Warm ingredients over a double boiler or low heat, until cheeses have melted and ingredients are well combined. Put into storage container to cool and set. Portion as needed. The cheese rolls were 6 ounces I believe - this recipe would be four of those rolls.

The back of the card says:
1/2 cup grits - 2 cups water
4 tablespoons butter
4 oz cheese
1 egg
1/4 milk
ground mustard & garlic powder

Gaga's Date Nut Cake

Ingredients:
1/4 tsp salt
4 eggs
1 lb dates
1 lb english walnuts in shell or 2 cups meat
1 cup sugar
1 cup flour
1 tsp vanilla
2 tsp baking powder

Beat eggs, add sugar, beat again add vanilla. Then add sifted dry ingredients add nuts and dates rolled with part of flour. Bake about 1 hour 20 minutes at 250 degrees. Never any hotter than 250. My new stove took 1 1/2 hours.

I used Splenda in the place of the sugar. I put parchment paper in the bottom of the pan so it would be easier to remove. Daddy says that Gaga's had more batter and the dates and nuts sunk to the bottom. Following this recipe (which was in her recipe box) there is very little batter and it is very dense.

Scottie Band Puppy Chow

Prep Time: 15 minutes
Cook Time: 3 minutes
Ingredients:
12 oz. box Crispix cereal
1/2 cup butter
1 cup crunchy peanut butter
12 oz. pkg. semisweet chocolate chips
2-3 cups powdered sugar
Preparation:
In medium microwave-safe bowl, combine butter, peanut butter and chocolate chips and microwave on high for 2 to 3 minutes, stirring once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated.
Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature.

PB2 Peanut Butter Banana Shake

PB2 Banana Shake
1 cup: Skim milk (I use 35 calorie almond milk)
1 small sliced: Frozen banana
2 Tbsp: PB2
2 tsp: Splenda
2 or 3: Ice cubes

Cool Whip Frosting

I haven't tried this yet...but I will http://notjustcute.com/2010/06/24/dear-sweet-puddinhead/ All you do is mix one vanilla pudding packet with half of the milk called for on the package.  Whisk until it begins to thicken.  Then fold in one container of Cool Whip  (*Note: I’ve also used heavy cream, whipped, in the place of Cool Whip.  DELICIOUS!). 

Loaded Potato and Buffalo Chicken Casserole

Loaded Potato and Buffalo Chicken Casserole: I haven't tried this yet, but sounds yummy!
2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce (i am going to try texas pete instead)
Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Chocolate Eclair Cake

Chocolate Eclair Cake!!!
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce
Instructions:
Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan. Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down). Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream. http://www.the-girl-who-ate-everything.com/2009/06/chocolate-eclair-cake.html Check out www.pamperedchef.biz/dawnnabours for more recipes and ideas there!