Leftover Mac & Cheese Salad

Suzy Bee’s Kitchen

Leftover Mac & Cheese Salad

Ingredients:

1 1/2 ~ 2 Cups Leftover Mac & Cheese

1/2 Cup Mayo, Heaping

1 TBSP. Dijon, Heaping

1 Rib Celery, Thinly Sliced

2~3 Slices Purple Onion, Thinly Sliced

1 Granny Smith, Seeded & Chopped

Salt, Pepper & Onion Powder

2~4 TBSP. Cucumber Salad Dressing

In a large mixing bowl combined all ingredients. Season to taste, cover and refrigerate for at least 3 hours or overnight.

This is one of my go to salads, if and when I leftover Mac & Cheese. It's easy and most of the time I have the ingredients to add and create this salad. It's a nice way to use your leftovers! 

Serve with your favorite burgers, dogs, grilled meats or veggies.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Broccoli Cheddar Soup

Suzy Bee’s Kitchen

Broccoli Cheddar Soup

Ingredients:

4 Cups Chicken Stock

1 Lg. Bag Fresh Frozen Broccoli Florets

1 Bags Broccoli Florets & Carrots

1 Sweet Onion, Sliced & Caramelized

2 TBSP, Butter, Melted

White Sauce:

2 Cups Heavy Cream

1/3 Cup Flour

5 TBSP. Butter, Melted

Salt & Pepper to Taste

3~4 Cups Grated Sharp Cheddar Cheese

In a small pan melt 2 TBSP. butter add sliced onions to caramelize. Set aside.

In a large Dutch oven bring chicken stock to a boil, add all the fresh frozen veggies, continue cooking for 10~12 minutes. Reduce heat to a simmer.

While veggies are cooking make an easy white sauce, add grated cheddar cheese into sauce. After the cheese has melted slowly pour into veggie soup mixture whisking all the time. Stir in caramelized onions, bring soup back to a boil then reduce heat to a simmer and cook until soup thickens. Turn off heat, take your hand held emulsifier and blend soup to your desired consistency.

Serve with Garlic Cheesy Bread, Kale Salad and Red Wine…

Enjoy!

                                  ~ Bon Appetit ~

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         

©SuzyBeeWolf 2015

Sloppy Joe Biscuit Cups

Suzy Bee’s Kitchen

Sloppy Joe Biscuit Cups

Preheat oven @400 degrees. Prepare a muffin tin set aside.

Ingredients:

1 LB. Ground Meat, Cooked

1/2 Sweet Onion, Chopped

1/2 Red Bell Pepper, Diced

1 TBSP. Worcestershire Sauce

2 Cups Marinara Sauce

2 TBSP. Tomato Paste

2 TBSP. Brown Sugar

1 TBSP. Steak Seasonings

Salt & Pepper to Taste

2 Cups Grated Cheese

Homemade Biscuits Make 12, Flatten to 1/4" Thick

In a bowl measure biscuit mix, seasoning & buttermilk. Mix gently & turn out onto a floured surface. Knead 10~12 times, pat out to a 1/4" thick use a large round cutter make 12 biscuits. Set aside.

In a large skillet sauté onions & bell pepper until softened, add ground meat, steak seasoning along with salt & pepper cook about 10 minutes, next stir in marinara sauce, tomato paste, brown sugar & Worcestershire sauce continue cooking for 10 minutes until mixture has thickened.

While this meat sauce is thickening take flatten biscuits & put into each muffin cup. Next take 1/4 cup & scoop meat mixture into each cup. Sprinkle 2 TBSP. grated cheese on each muffin before baking. Slide muffin tin into oven.

Bake @ 400 degrees for 9~11 Minutes or until golden brown.

Serve with your favorite salad, raw veggies or fruit

I served these Sloppy Joe Cups last week for the Super Bowl! They were a big hit.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

French Toast Waffles

Suzy Bee’s Kitchen

Two of my all time favorite breakfast foods are French Toast and Waffles. I came across this combo by trial and error. I like it!

French Toast Waffles With Blueberry Pecan Syrup

6~8 Slices Brioche Bread, 1” thick slices

4 Large Eggs

1/2 Cup Whole Milk

1/4 Cup Orange Juice

1/2 tsp. Pure Vanilla Extract

 Blueberry Pecan Syrup:

2 Cups Fresh or Fresh Frozen Blueberries

1/2 Cup Butter Pecan Syrup

Pecans Toasted & Chopped (Option)

Fresh Whipped Cream (Option)

In a small saucepan combined the blueberries & syrup bring to almost boil then reduce heat until the mixture thickens. Turn off heat & let cool.

In a mixing bowl whisk eggs, milk, juice & vanilla, pour mixture into an oblong baking dish, place four slices of bread into baking dish, soak bread for 1 minute on each side. Place 1~2 pieces of bread into waffle iron, close lid cook until golden brown.

Slather French Toast Waffle with honey butter & blueberry syrup.

Additional toppings chopped pecans, whipped cream or powdered sugar.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015