Kellie’s Blog: Just in time for Thanksgiving!!
Kellie’s Blog: Just in time for Thanksgiving!!

If you’ve been asked to bring something for Thanksgiving dinner and you want to impress the pants off of everybody, you can bring one or both of my mama’s recipes and impress the pants off of everybody!! And if you do try one or both, please let me know how it goes! Have a blessed, happy Thanksgiving!!!

My Mama’s Macaroni and Cheese

1 16 oz. package of macaroni noodles, cooked in salt water

At least a pound of medium cheddar cheese

About half a pound of muenster

1 pint of heavy whipping cream

3 eggs, beaten up in the whipping cream

About 1/2 stick of butter (butter is better than margarine)

Boil the macaroni until tender. Taste it and if it’s too salty, just rinse the noodles under running water in a colander.

Melt a couple of tablespoons of butter in the bottom of a large casserole dish, and put one layer of noodles in. Layer about half the cheddar and muenster and a few pats of butter on top. Then add another layer of noodles, more cheese, and a few more pats of butter. Mix the eggs in the whipping cream and pour it over the entire casserole. Dot with any additional butter on top.

Bake uncovered at 375 for about 20 minutes. Check to see if it’s done by sliding the back of a spoon down one side of the casserole. It should be congealed, not runny at all. If it’s still runny, continue to bake and check every 5 minutes until you get that custardy consistency. Serve it hot because it’s not nearly as good if you let the cheese cool too much.

My Mama’s Mexican Corn Casserole (or Dip…You can serve it as either.)

1 8 oz. package of cream cheese, cubed

1/3 cup butter

3 small cans of Mexicorn or 2 big ones, drained

2-4 jalapeno peppers, seeded and minced. But if you want it to be milder, use a small can of diced greed chilies instead

1/3 – 1/2 diced red bell pepper, if you want to add some more crunch and color

In a saucepan over low heat, cook and stir the cream cheese and butter until smooth. Stir in the corn, jalapenos (or chilies), and red bell pepper (if you added them). Pour into an ungreased casserole and bake, uncovered, at 350 for 15-20 minutes or until bubbly.