~GO VIKINGS~
PEPPER JACK CHEESY MAC
Keep family & friends on their toes with this zesty two cheese blend of spices and macaroni noodles. Crushed tortilla chips and a pinch of chili flakes in the topping provide a fun surprising kick.
INGREDIENTS:
2 cups (8 oz.) dry elbow macaroni
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) Carnations evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)
DIRECTIONS:
PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned
CHILI VS CORNBREAD BAKE
Family & friends will be sure to dig into this unique two-in-one dish during half-time.
INGREDIENTS:
1 lb. lean ground beef
1 packet (1.4 oz.) taco or chili seasoning mix
2 cans (8 oz. each) tomato sauce
1 can (15 1/4 oz.) no-salt added whole-kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (12 fl. oz) Carnation’s evaporated milk, divided
2 boxes (8.5 oz. each) dry corn muffin mix
2 large eggs
1 can (4 oz.) diced green chilies, undrained
1 1/2 cups (6 oz.) shredded Mexican Blend cheese, divided
DIRECTIONS:
PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.COOK beef in large skillet over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.COMBINE corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.Serving suggestion: Serve along with chopped avocado, sour cream and salsa.
Recipes from thecookingmilk.com
RITZY CHEESY FOOTBALL
This is the perfect appetizer to serve while watching the big game with family & friends. Since it serves 32, one recipe goes a long way!
INGREDIENTS:
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup MIRACLE WHIP Dressing
2 green onions, chopped
1/4 tsp. black pepper
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
2 Tbsp. pimiento strips
RITZ Crackers
DIRECTIONS:
BEAT cheeses and dressing with mixer until blended.
ADD onions and pepper; mix well. Refrigerate several hours.
FORM into football shape on serving plate; coat with bacon bits. Add pimento strips for "lacing." Serve with crackers
Recipe from kraftfoods.com
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