Category Archives: Side Dishes

Macaroni and Cheese

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Homemade Macaroni and Cheese | Recipe on www.bxtchesbeblogging.com

 

Homemade Macaroni and Cheese | Recipe on www.bxtchesbeblogging.comWhile I have nothing against a good box of macaroni and cheese, even I can admit that Kraft really knows how to hit that spot. . .BUT everyone needs a good recipe for a homemade version and this BXTCH is here to grant that wish. 

Now, this originally started as Paula Deen’s crockpot version, but there were elements in that recipe that this BXTCH could not hang with, so I mixed it up just a bit. But if you’re looking for her version, check it out here.

First, I take the crockpot out of the equation. Not that the crockpot doesn’t do the job, I just think the oven does a better one. Also, I know some people swear by adding eggs to their macaroni and cheese, I’m just not one of them. And I may be hung by my toes for this but, I think there is something wrong with adding breadcrumbs or crushing up crackers to give macaroni and cheese a “topping”, just add some more cheese to that pan and call it delicious, the only crunch you should be getting is from the crunchy edges of scrumptious cheese. And you will not find any dry mustard in this recipe.

Now, let’s gain a couple of pounds and get this sh*t in the oven.

As always, read through the recipe AND notes before you begin.

Homemade Macaroni and Cheese

A creamy and delicious recipe that will make you the hit at any potluck. . .holiday. . .or Monday night dinner. Enjoy.

  • 2 cups dry elbow macaroni
  • 4 tablespoons butter (I use unsalted)
  • 4 ounces processed cheese (i.e. Velveeta)
  • 1/2 cup sour cream
  • 1 can cheddar cheese soup
  • 1 cup milk
  • 2 cups shredded cheddar cheese (plus handful for topping off)
  • salt and pepper to taste

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  1. Preheat oven to 350°
  2. Spray a 9 x 13 casserole dish with cooking spray
  3. Boil the elbow noodles in a saucepan for SIX MINUTES

Once cooked, place noodles in a large bowl and add ingredients in the following order, mixing after each addition

  1. Butter Stir until butter is melted
  2. Processed Cheese
  3. Milk
  4. Sour Cream
  5. Soup
  6. Shredded Cheese
  7. Salt and Pepper
  8. Pour mixture in casserole dish and bake for 45 minutes. Then top with shredded cheese and bake until bubbly (about 5-10 more minutes)
  9. Enjoy!
  • Usually I’m about the Velveeta, but that cheese is expensive AF and through my cheapness, I found that the store brand does an equally creamy job. The only disadvantage is the Velveeta package measures out its block in ounces and the store brand does not, but that’s nothing that a kitchen scale won’t fix or just eyeball it if you have to. And for those of you who get challenged by a bit by math. . .use 1/2 of an 8 ounce block. . .1/4 of a 16 ounce block. . .1/8 of a 32 ounce block. Really, is a bit extra gonna hurt?
  • When it comes to shredded cheddar, I’m a mild kind of BXTCH. Feel free to go sharp all over this dish, it’s about your taste, not mine.
  • Don’t worry if you don’t have whole milk in your fridge. I use 2% for this recipe and trust a BXTCH, it makes no difference.
  • I fully support store brands, but I’m thinking Campbell’s must have the market cornered on Cheddar Cheese Soup, because I cannot find a store brand, not even at Wal-Mart.
  • Not only can you easily double or triple or more with this recipe, you can also make it a day or so in advance and stick it in the fridge, then bake when needed. You’ll just need to adjust your baking time. Also, I have found that a standard aluminum disposable pan will hold a double batch of this recipe PERFECTLY.
  • Change it up. Campbell’s also makes a Fiesta Cheddar Cheese Soup and with that you can use a pepper jack cheese or a Mexican style cheese and maybe throw in some green chilies. I also just finished a book where the leading lady made some Barbecue Macaroni and Cheese and that is on my To-Do list, I’ll let you know how it turns out.
  • There are times when I have to add up to 1 1/2 cups of milk, just start with 1 cup and if you think it needs more, then add a small amount at a time. Also, I promise that the six minute cook time on the noodles is spot on.

    • Adapted from Paula Deen Crockpot Macaroni and Cheese

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    Barbecue Pasta Salad

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    Barbecue Pasta Salad

    So, the 4th of July was upon us and I was really looking for something other than potato salad to make. It’s not that I don’t like potato salad, I actually love it, I was just feeling something a little different.

    I decided to go on a hunt and find a “4th of July-ish” recipe and came across this one right here, Barbecue Pasta Salad.

    And what do you know, it was a huge hit. Needless to say, it has made it into the rotation.

    As always, please read through the entire recipe and notes before beginning.

    Original recipe here.

    Barbecue Pasta Salad

    • 1 pound corkscrew pasta
    • 2 TBS apple cider vinegar
    • 1/2 tsp chili powder
    • 1/8 tsp garlic powder
    • 1 cup mayonnaise
    • 1/2 cup BBQ Sauce (see recipe under “Sauces and Soups”)
    • 1 red bell pepper (seeded and diced)
    • 2 ribs celery (chopped)
    • 2 whole scallions (sliced thin)
    • salt and pepper to taste

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    1. Cook pasta, according to box directions.
    2. Drain, set aside to cool. Then transfer to a large bowl.

    In another large bowl, mix together

    1. Mayo
    2. BBQ Sauce
    3. Vinegar
    4. Chili Powder
    5. Garlic Powder
    6. Salt and Pepper
    7. Whisk together until thoroughly combined.
    8. Add the vegetables to pasta, toss until mixed.
    9. Pour dressing over pasta and mix well.
    10. Cover and Refrigerate.
  • I served this as a side, but you could definitely make this a main dish by adding some meat, which is what the originally recipe calls for.
  • You most certainly do not have to use a corkscrew pasta, but make sure you use a pasta that holds a sauce/dressing well.
  • I only used the red pepper/celery/green onions the first time I made this, but it would be just as delicious if you were to add other things such as: corn/red onions/black beans/eggs. Just add what sounds great.
  • If you’re looking to make this a little more healthier, then use half greek yogurt and half mayo, or go crazy and use greek yogurt instead of mayo.

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    Crock Pot Corn on the Cob

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    Crock Pot Corn on the Cob

    Here is another easy peasy recipe, especially with the summer looming and fresh corn on the cob at the ready.

    Another great thing: you get to use the crock pot and spare your kitchen and house the use of the stove. And, you can’t really screw up this recipe, so it’s a win/win all the way around.

    Let’s get down to the goods, shall we?

    As always, read through the notes prior to beginning.

    Crock Pot Corn on the Cob

    • Aluminum Foil
    • Fresh corn on the cob (shucked and cleaned)
    • Butter
    • Salt
    • Pepper

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    Prep first by

    1. Shucking and cleaning your corn
    2. Cut squares of foil (one for each ear of corn)

    Then

    1. Using a small pat of butter, cover the ear of corn, then season well with salt and pepper.
    2. Wrap each ear of corn in the foil and wrap tightly (make sure it is sealed well)
    3. Place in crock pot
    4. Set crock pot to low and cook for approx. 5 hours.
  • Be adventurous here. I used butter, salt, and pepper. But you can certainly use olive oil instead of butter and any sort of seasonings that tickle you taste buds.
  • I used a small pat of butter, just enough to cover the ear of corn.
  • Take advantage of the kiddos here. They will love helping and they make great corn shuckers.
  • I let my corn cook for 5 hours, realistically, it was probably done at around 4, but after 5 hours, the corn was the perfect amount of done.
  • Make sure that you wrap each ear of corn well, making sure it’s tightly sealed.
  • Be mindful of young taste buds. Don’t go too heavy on the pepper for the kiddos.

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    Crockpot Refried Beans

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    Crockpot Refried Beans

    I feel that lately I’ve been trolling for crockpot recipes. But, in my defense, I do live in Texas and any excuse to not heat the house with the oven works for me and not to sound too much like an advertisement, but, isn’t it great to be able to just throw things in a pot and really forget about it until dinner time?

    This is one of those recipes that is very versatile. Obviously, it can be used as a side dish with your favorite Mexican cuisine (or any dish), but it can also be the main star of whatever you’re preparing that night.

    I’m not entirely opposed to using refried beans from a can, in a pinch, that’s the way to go. Now, this isn’t a true refried bean, there’s no fat component and the ingredients are pretty simple, which makes it healthy and that beats the canned version any day. It does taste wonderful and really, that’s what is important. Besides being healthy, one of the great things about this recipe is, IT’S CHEAP!

    Please make sure to read through the recipe and notes before beginning.

    We can all use a little help, found this gem here

    Crockpot Refried Beans

    • 2 pounds pinto beans
    • 1 large onion (diced)
    • 4 Tbsp. jarred minced garlic
    • 2 tsp cumin
    • 2 Tbsp salt
    • 1 tsp black pepper
    • 10 cups hot water

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    1. Rinse the beans, picking out any bad ones.
    2. Combine all of the ingredients in the crockpot (remove any floating beans). Cover and cook on LOW for 4 hours. Once done, using a potato masher, mash beans until they reach your desired consistency.
    3. Cover and store in fridge for up to a week or freeze in ziploc bags to use at a later time.
  • Be sure to pick out any beans that have floated to the top. Chances are those bad boys are hollow from insect damage and there is nothing delicious about that.
  • I know, I know, you are supposed to soak beans overnight, blah, blah, blah. I have never pre-soaked beans for this particular recipe. But, according to Martha Stewart, pre-soaking does cut down on cooking time and the flatulent effect of beans. So if gas is a huge issue in your house, then by all means, soak them overnight.
  • While I put measurements for the salt/pepper, I usually just season to taste. If you go that route, be sure not to over salt. That will make for an awfully horrible bean.
  • The recipe is for 2 lbs of beans, which makes a lot of beans. In the pictures, I cut the recipe in half and that was plenty for my family of 5.
  • If you do not own a potato masher, no worries, I have used a hand mixer before and it worked out just as good.
  • If you choose to crank your crockpot up to high to speed up the cooking time, make sure you keep an eye on the beans, because the water can disappear quickly.
  • Got a Thermos for the kiddos? Pack this in there and top with cheese for a great lunch OR pack some tortilla chips and they got a great little bean dip for lunch.

    • .

    Crockpot Refried Beans

    Crockpot Refried Beans

    Refried Beans

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    Twice Baked Potatoes

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    Twice Baked Potato | Recipe on www.bxtchesbeblogging.com

    Twice Baked Potatoes

    This recipe is going to be very quick and more importantly, very easy. It’s a great alternative to mashed potatoes, which seems to be the go to potato method for our family.

    While this is usually made as a side dish, you can really just whip up a salad or soup and this can easily be served as an entree.

    The great thing about this recipe is you can adjust it to your family’s taste and make it however you see fit.

    Twice Baked Potatoes

    • 4 baking style potatoes
    • butter (optional)
    • kosher salt (optional)

    FOR THE FILLING

    • Butter
    • Bacon Bits
    • Sour Cream
    • Cheese
    • Milk or Heavy
    • Salt and Pepper

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    1. PREHEAT OVEN TO 350 degrees F.
    2. Bake potatoes until fork tender.
    3. Once baked and cool enough to touch, cut off top of potato.
    4. Very carefully, scoop out inside of potato, leaving a little bit around edges for stability.
    5. Place the meat of the potatoes in a bowl and add toppings.
    6. Mix until combined.
    7. Scoop back into potato shells.
    8. Place on sheet pan and bake in 350 degree F oven for 30 minutes.
  • Use whatever toppings you like for your filling. I use whatever my family likes for baked potatoes.
  • I didn’t give measurements, because this is a recipe where you really just need to eyeball it. Kind of think about how you prepare you baked potato and go from there.
  • For 4 potatoes, I only used about 1/4 cup of heavy cream. The only reason I use it, is to just loosen up the mixture a bit. If you don’t want to add it, I will never know.
  • To mix my potatoes, I use a hand mixer, really to just make fluffy. You can use a fork as well.
  • Just because, I top each potato with a sprinkle of cheese.
  • There are really 2 methods you can use to “twice bake”. The first one being the one mentioned here, which is just cutting off the tops and filling that way OR you can cut potato (once baked) in half, then scoop out and fill. The latter method will give you, in theory, 2 servings.

    • Potato #1

    Potatoes #2

    Potatoes #3

    Twice Baked Potatoes Final

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    Pea Salad

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    Pea Salad | Recipe on www.bxtchesbeblogging.comHere’s another of my mom’s favorite dishes. Not mine. I know you are all probably thinking that here I am paying homage to my mother who is no longer with us, but I don’t eat any of these recipes. I HATE PEAS!! I will eat just about any other vegetable, but peas. Growing up, whenever I told my mom, “but I hate peas” (use your best bratty voice there), she would ALWAYS tell me, “Merrie, I don’t like peas either, but I’m eating them.” Years later I discovered, she lied. She loved peas. She duped a child.

    Now, this recipe is not very healthy and ironically, my sister (Kathy), who is the healthiest of us all, loves this recipe. But, she really only gets it on holidays. While I know that mine is not as good as my mom’s, my sister appreciates and loves it.

    BXTCHES Gotta Warn: Please read through entire recipe and any notes before wowing your taste buds.

    Pea Salad

    Make any potluck or holiday nostalgic by whipping this recipe up.

    • 29 ounce can of peas (drained very well)
    • 4 ounce jar of pimentos
    • 1/2 cup mayonnaise
    • 1 1/2 tbsp. sour cream
    • 2 eggs (hard boiled)
    • 4 ounces Velveeta (cubed)
    • Small onion (diced (I use a red onion))
    • Salt and Pepper to taste

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    In a small bowl combine

    1. Mayonnaise
    2. Sour Cream
    3. Salt and Pepper
    4. About 2 tsp. of liquid from pimentos (optional)

    In a serving bowl combine

    1. Peas
    2. Pimentos
    3. Velveeta
    4. Diced hard boiled eggs
    5. Onion, diced
    6. Dressing mixture
    7. Mix ingredients until well combined. Taste and adjust seasonings if needed.
    8. Refrigerate for at least 1 hour before serving.
  • When I say to drain peas really well, I mean REALLY WELL. I usually put them in a colander and go about making other dishes, then come back to it.
  • I apologize, I meant to measure out how much this recipe yielded, my best guess is between 4 and 5 cups.
  • Whenever I make something like this or potato salad or even macaroni salad, I ALWAYS make my dressing in a separate bowl, then add. This way I can make sure it’s the right consistency without the other ingredients intruding. I can also adjust the seasoning better.
  • Personally, I never use a spoon to mix salads like this. I feel it breaks up the ingredients too much. Just get in there with your hands (clean of course) and mix.
  • It’s ok if it seems a little heavy on the wet side. It won’t seem that way once it has been refrigerated.
  • Is it necessary to refrigerate? Well, eventually it is, but if you’re looking to go straight to the dinner table with it, not really. But I do recommend it. By placing it in the fridge for an hour or so before serving allows for the whole dish to firm up a bit and it’s just going to taste better (of course, I don’t know this personally, so I have no choice but to believe my mom). Just your preference.

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