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Potato soup - Carolyn Casto

  Potato soup Ingredients: White/all purpose white. (Russet and Idaho cook up to much) - cubed 1 small onion - finely chopped  shredded carrots or small chopped carrots. Match stick carrots cut up work good also. Stick or half stick butter milk small package mild shredded cheddar cheese  1.5 blocks of cream cheese. Directions : 1. Cover with water about 2 inches above potatoe cook till tender but not falling apart. (Put wooden spoon in them so they don't boil over.) Stick or half stick butter..salt and pepper to taste.  2. Add milk to desired broth...let heat up again 3. Add small package mild shredded cheddar cheese and 1.5 blocks of cream cheese.  4. Cut the cream cheese up or smash up at room temp. Stir and turn fire off cover up. Let set for several minutes to melt cheeses.  5. Whisk to whip around on top lightly to stir the cream cheese up..
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Fruit & yogurt parfait

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  Yogurt Berry Parfait Servings  6   (8 ounce) servings Calories  289 Ingredients 1 cup  plain Greek yogurt 1/4 cup   cream 1/4 cup  honey 1 tsp   vanilla extract 2 cups  berries (about 1 cup each of blackberries, strawberries, blueberries, raspberries) 1/2   cup   granola Instructions Whip cream and vanilla until soft peaks form, Then, in medium sized mixing bowl, gently fold whipped cream mixture into yogurt. Drizzle honey over surface of yogurt/cream mixture and refrigerate for at least 20 minutes to allow sugar to sink in.  Rinse berries and pat dry. Slice strawberries into thin slices. To make parfaits, layer a glass with the following: 2 Tablespoons granola 3 Tablespoons yogurt mixture (don’t mix; you’ll have bites of sour and swirls of sweet), ⅓ cup berries, 3 Tablespoons yogurt mixture, ⅓ cup berries. End with a small dollop of yogurt mixture on top and a light sprinkle (about 1 teaspoon) of granola.
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Shrimp and Corn Tostada - food lion

  Shrimp and Corn Tostada  Budget  Hispanic . PREP: 20 Minutes COOK: 4 Minute INGREDIENTS Select ingredients: 2 Ears of Corn (kernels cut from cobs) 1 Small Red Onion (chopped) 1/4 Cup of Fresh Cilantro (chopped, plus extra for garnish) 1 Lime (juiced) 1 Tsp. of Salt (divided) 1 Pound of Large Shrimp (shelled and deveined) 1/2 Tsp. of Chili Powder 1/2 Tsp. of Cumin 1/4 Tsp. of Paprika Freshly Ground Pepper (to taste) 1 Tbsp. of Olive Oil 3 Medium Ripe Hass Avocados (mashed) 8 Tostadas 1 Cup of Crumbled Cotija Cheese SAVE CHECKED INGREDIENTS TO SHOPPING LIS DIRECTIONS Mix the corn, onion, cilantro, lime juice and 1/2 teaspoon salt in a medium bowl. Set aside. Add the shrimp, chili powder, cumin, paprika, 1/2 teaspoon salt and pepper to a large bowl and toss to combine. Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes or until the shrimp is opaque and cooked through. Remove from the heat and set aside. Spread the mashed avocado into
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Diana Flick’s chicken quesadilla

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   Queso: 1: can of condensed milk--heat in sauce pan add 1 tablespoon cornstarch…heat until bubbly 1lb white american cheese (it melts the best)  some freshly grated mozzarella cheese jalapeno pepper--diced or add a little can of the diced chilies.  Season with red pepper flakes, chili powder, salt to taste....
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Bethany’s Potato salad recipe

  Ingredients: Red potatoes, quartered 1 cup of Ranch dressing  Shredded cheddar cheese  Bacon, crumbled  Whole Green onions, cut into small pieces
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Savory Shrimp & Rice Bowl

 Ingredients: 1 pouch Carolina® Ready to Heat Jasmine Rice 1 lb medium shrimp, peeled and deveined 1 (11 oz) can corn, drained ¼ cup drained and chopped sun-dried tomatoes in oil, reserving oil 1 cup shredded Italian cheese blend ¼ cup plus 1 tablespoon slivered fresh basil leaves ½ teaspoon salt Directions: Step 1 Prepare the rice according to package directions. Step 2 Thread shrimp on skewers. Brush shrimp with reserved oil from tomatoes. Step 3 Cook skewered shrimp over hot coals for 4 minutes. Turn and brush with additional oil. Step 4 Grill 4 to 5 minutes or until done. In a large bowl, combine rice, corn, tomatoes, cheese, basil and salt. Step 5 Spoon into individual bowls. Top rice with shrimp. Recipe credit- https://carolinarice.com/recipes/shrimp-rice-bowls/
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Pap’s Breakfast Casserole

Pap was part of the Mt. Pisgah UMC’s men’s group for as long as I have been part of the family and I’m sure for many, many years before that. On different occasions, the families would be invited to attend. It was super exciting. My excitement was because it meant we got to eat Pap’s breakfast casserole. He would make it the night before and bake it the next morning. Oh yum yum!  When Lawrence was laid off from Smith’s trucking, he took over many of the things that supported his big family of 9 in 1987. Marylene went to work when David was in elementary school as well. Cooking was something they were both very good at! Pap’s breakfast casserole  Ingredients: 1 lb  sausage 1/3 lb bacon 4 oz ham bits 6 eggs 4 slices of bread - cubed 2 cups of milk 1 1/2 cup shredded cheese (cheddar/mozzarella) Optional:  1/4 onions 1/4 cup green pepper Fry ham, sausage and bacon and set aside.  Spray 9 x 13 pan with cooking spray.  Line with bread cubes Sprinkle with ham, crumbled sausage and bacon and t
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