Who knew - you can make your own version "Velveeta" at home! Guess what - it tastes better too! Guest blogger JD Provence whipped up a batch to test things out. This is what he's come up with - give it a try! Enjoy! Diane
Homemade Copy-Cat Velveeta
1 cup boiling water
1 pkt unflavored gelatin (1/4 oz)
6 Tablespoons dried milk powder
cheddar cheese, shredded (16oz)
Thank you to JD Provence for testing out this recipe and sharing his photos and thoughts on the final result.
There are many versions of this recipe. I had never made this before but, decided to add it to our Holiday lineup. Some add cheese, spicy peppers, onion etc. I lessened the butter and sour cream a bit but, tried to remain close to the recipes I'd read.
1 can corn
1 can cream corn
3/4 cup sour cream
6 Tablespoons melted butter
1 box (8.5 oz) Jiffy cornbread mix
Preheat oven to 350F.
Combine all the ingredients and pour into a greased 8x8 baking dish.
Bake in oven at 400 for 35 minutes. You want the center set and cooked through.
Antipasto Charcuterie Wreath
This is what I chose to do - Next time I might add a cooked cheese tortellini or some pepperoncini to the skewers...
Skewers: Sliced salami, Sliced pepperoni, 'cherry' mozzarella balls, marinated roasted red bell pepper pieces, cherry tomatoes, queen green olives, large black olives, marinated artichoke hearts.
I have a round Christmas platter, placed the skewers in a circle on a bed of baby spinach. I ended up leaving pickles off. and I served this with a bowl of Italian Dressing, on the side with a brush so people could brush that onto skewer if wanted.
Chicken & Wild Rice Soup
2-3 cups skinless cooked chicken breasts *shred or dice
4 cups chicken broth
1-2 cups cooked wild rice
3 carrots, sliced
3 celery ribs, sliced
1 large onion, diced
3 cloves garlic, minced
seasonings to taste:
salt & pepper, to taste
1-2 Tbs sweet basil
2 Tbs chives
1 Tbs parsley
*few shakes hot sauce, optional
*1-2 Tbs Better then Bullion Chicken paste, optional
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream (I use 2 cups 2% milk & 2 cups heavy cream with great results)
Make the Roux mixture separately - warming the milk first helps the entire mixture thicken quicker. This is what turns your soup into a "Cream Soup"...
IF you're wanting to can this - you must do so BEFORE adding ANY of the Rice or Roux. You would make the Rice and Roux Mixture upon opening the soup to heat and eat - rice, dairy, flour and butter cannot be canned.
What's nice about this dish is that you can make it in your slowcooker or on the stove top. If you choose the stove top then you'll get a more "crunchy" exterior coating on your chicken. I've seen people say they can get a crunchy coating doing the same in a slowcooker - I don't agree. A slowcooker or crockpot traps steam and you can't sustain a crunch with constant steam. In any case, when made in a slowcooker - skip the one extra step you'd do when making on the stove top because (as far as I am concerned) its a wasted step because of the aformentioned - steam. Enjoy! Diane
General Tso's Chicken
3-4 chicken breasts, cut into 1" bite sized pieces
1/2 Cup Hoisin Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
3 Cloves Garlic, Minced
3 Tablespoons Rice Wine Vinegar
1 teaspoon sesame oil
2 teaspoons hot chili oil or 1/2 teaspoon crushed red pepper flake
1 small can water chestnuts
2 Tablespoons Cornstarch
Toasted Sesame Seeds
Extra Ingredients for Stove Top Version *see below:
1/4 Cup Cornstarch
1 Tablespoon Vegetable Oil
IF making on your stovetop:
IF making in slowcooker or crockpot: