Homemade Miracle Whip And Mayo

We go through a lot of mayo in our home. Between using it for recipes, lunches and hubby (the man can eat mayo with a spoon) we could go bankrupt buying it all the time. So instead we make it. I got the following recipe from my dear friend T.B. and they are definitely tried and true favorites in our home. For my sandwiches I prefer Miracle Whip better than mayo. Wouldn't you know it, T.B. came to my rescue on this as well. She is just a wealth of information.

I am only going to give you photos for the Miracle Whip as that is what I was making tonight.

Homemade Mayo
1 egg yolk
2 T. lemon juice or vinegar
1 tsp. dry mustard
1 tsp. sugar
Dash of ground red pepper
1 c. vegetable oil or olive oil

Beat egg yolk, lemon juice, mustard, sugar, salt and red pepper with a hand mixer on medium speed until lemon colored. Increase speed to high, beat in oil, 1 drop at a time: increasing rate of addition as mixture thickens - this takes a while, be patient. Pour into jar and refrigerate.
Makes 1 cup. Recipe doubles well.

NOTE: if by chance the mixture separates, you can rescue it by starting over with fresh egg yolks and oil, add the separated mixture gradually when it's about half made.
Recipe Source: T.B.

Click HERE to print recipe

Homemade Miracle Whip

3/4 c. vegetable oil
1 T. lemon juice
2/3 c. sugar
1/2 tsp. dry mustard
2 tsp. salt
1 egg plus enough water to make 3/4 c.
2/3 c. flour
1 c. water
1/2 c. vinegar

In a small saucepan combine 2/3 c. flour, 1 c. water & 1/2 c. vinegar. Bring to a boil then remove from heat. Mixture will be thick.

In a food processor combine lemon juice, sugar, dry mustard & salt. Beat egg and water mixture together and add to processor.

Cover with lid and pulse to combine ingredients.

Add flour mixture from saucepan and blend until smooth.

While processor is on, drizzle in oil using a slow, steady stream. You'll immediately notice the texture and consistency begin to change. Keep processing until oil has been fully incorporated.

Ladle into a quart size jar. Seal with tight fitting lid and refrigerate.

The only difference between this version and the store bought miracle whip is the texture. The homemade is creamier. Other than that the taste is exactly the same.
Recipe Source: T.B.

Click HERE to print recipe

Two Step Mac-N-Cheese

(Image Source My Recipes)

Ok, if you know me then you are well aware that I am a huge fan of macaroni & cheese. I can eat it everyday all day if I had my choice. To me, this is one of the ultimate comfort foods! So as I am checking email I received a note from My Recipes for "2 Step Mac-n-Cheese." Now my favorite version is not the box kind but homemade. There was a time when I would only make the homemade version at holidays or special occasions. Then it dawned on me...isn't anytime you sit down to eat a meal with your family "special?" So that changed my view on things. Now I make it whenever we are in the mood for it. So when I saw this recipe it caught it my eye....

Two -Step Macaroni & Cheese
1/2 cup 1% low-fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese (such as Velveeta), cubed
4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)

Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.

Now this recipe gives you a simple version of how to make it from scratch. However, there are a myriad of ways to spruce up this wonderful dish. I personally like mine baked instead of using just a simple sauce, but I will admit I have no problem eating it! *grin*

One of my favorite cheeses to use in making this is Gruyere and Fontina, along with a helping of heavy cream & of course real butter. Mmmmm...so yummy and filling.

I also found that if you are low on cheese or just need to make it stretch, beat and egg or two (depending on how large a casserole of it your making) in a bowl and add it along with your cream and cheese(s) and you will be surprised at how this helps to enrich the flavors and makes it seem like there is more cheese than there actually is. Pretty sneaky huh!?!

Click HERE to print recipe

Chicken Tetrazzini

This is an easy, and simple comfort food that is sure to please.

Chicken Tetrazzini

3 boneless, skinless chicken breasts
1 (12-oz) pkg. whole wheat spaghetti
1 pint chicken stock
6 pints water
4 Tblsp. butter or margarine
2 celery stalks; diced
1/4 an onion; diced
1 Tblsp. minced garlic
2-1/2 Tblsp. wheat flour
1 cup 2% milk
1 (10 3/4-oz) can cream of celery soup
1/4 cup water
1 (4-oz) can sliced mushrooms; drained
1/2 cup grated parmesan romano cheese
2 cups shredded mozzarella cheese
1-2/3 cup shredded parmesan blend cheese

In a stock pot add chicken stock and water. Bring to boil. Add spaghetti and cook until almost done (about 5-6 minutes from being fully cooked.) Drain pasta and set aside.



Meanwhile in a skillet, season and cook chicken breasts until no longer pink. Cool slightly and cut into cubes.


In a stockpot (I used the same one the pasta was cooked in after it was left to drain in the colander) saute celery, onion and garlic in butter until vegetables are tender.


Add in flour and stir well.


Add in milk, soup, 1/4 cup of water, mushrooms, parmesan and mozzarella cheese. Cook over medium-low heat until cheese has melted and sauce is smooth.


Pour chicken into sauce mixture and stir well to combine.


Toss in spaghetti and coat well. (I find using tongs works much better than a mixing spoon.)


Pour mixture into a greased 9x13" casserole pan.


Top with 1 2/3 cup of parmesan blend cheese.


Bake at 350* for 20-30 minutes, or until cheese is melted and casserole is bubbly.

*This casserole can easily be doubled and it freezes well. To use, just thaw over night in the refrigerator and cook as directed.

Click HERE to print recipe

Cheeseburger Soup

Since January is National Soup Month, I thought I'd make a pot to honor the month. So tonight we are having Cheeseburger Soup. Oh this is a definite yummy recipe. If Martha Stewart were here, I know she'd say..."It's a good thing!"

Cheeseburger Soup
1 lb. ground beef
3/4 c. chopped onion
3/4 c. chopped carrots
3/4 c. diced celery
1 tsp. dried basil
3 T. butter, divided
3 c. chicken broth
4 c. potatoes, peeled & diced
1/4 c. flour
1/2 of a large block of processed cheese loaf, diced
1 1/2 c. milk
1/4 c. sour cream
1 T. old bay seasoning
salt & pepper to taste
*For an added variation, you can also add is a couple slices of cooked & crumbled bacon strips.

In a skillet, cook beef until browned & no longer pink. Drain and set aside.

In a large pot, saute onion, carrots, celery and basil in 1 T. butter until vegetables are softened; about 5 minutes.

Stir in broth, potatoes and beef. Cover, reduce heat and simmer until potatoes are tender, about 15 minutes.

In a saucepan melt remaining butter and whisk in flour to make a roux.

Briskly stir roux into soup mixture. Let simmer about 5 minutes.

Now add in cheese, milk, Old Bay, salt and pepper. Cook, stirring constantly until cheese melts.

Remove from heat and blend in sour cream. Serve warm.

Click HERE for printable recipe

Dana's Easy cream Cheese Pie

Our friend Dana has the easiest, tastiest recipe for pie that we have ever tried. We made a cherry and a blueberry for CHRISTmas dinner and they were a hit with everyone who had a slice. Try it for yourself. One bite and you'll be hooked.

(blueberry pie filling was used on this pie)

Dana's Easy Cream Cheese Pie
2 (8 oz) pkg. softened cream cheese
2 cups sugar
1 (16 oz) container cool whip
2 deep dish graham cracker crumb crusts
2 cans each of pie filling (flavor to your choice; we like blueberry and cherry)

In a small bowl mix together softened cream cheese and sugar until smooth. Fold in cool whip. Divide batter evenly and pour into pie shells. Top each pie with canned pie filling. Chill for 1-2 hours.Serve chilled. Yields: 2 pies

Click HERE for printable recipe