Friday, December 09, 2005


Good afternoon Friends !

The words 'Comfort food' have different meanings to each of us.
For some it may be a melty, drippy, gooey grilled cheese sandwich
or a piping hot bowl of chicken noodle soup.
For you it may be chocolate chip pancakes,
vanishing oatmeal cookies or perhaps
a specific flavor of ice cream.
More often than not, here in the South, it is
some version of Macaroni and Cheese.
There are so many Mac & Cheese variations,
I could spend a week just chatting about Mac & Cheese recipes.
I will be sharing many versions this upcoming year.

Today I am sharing with you an
entire Meal made with Kentucky Comfort Food.

Hot Dogs
Macaroni & Cheese Casserole
Sweet Onion cornbread
and of course a Kentucky Caramel Crunchie dessert.
I hope you can use at least 1 of these Kentucky Favorites.
Make yourself comfortable...



3 pkg. hot dogs, cut into - fifths
1 c. ketchup
1/2 c. brown sugar
1 c. bourbon
Chopped onion

Mix ketchup, brown sugar, bourbon and chopped onion together in a
large saucepan or slow-cooker.
Heat to boiling, then add hot dogs.
Simmer for 45 minutes, or in a slow cooker for several hours on low.
This recipe tastes better the longer you let it simmer.
Even better if you make it the night before.



1/4 cup butter or margarine
1 Tbl. minced onion
1/4 cup flour
2 cups milk
1/4 Lb. velveeta - cubed
1 tsp. salt
1 dash black pepper
1/4 tsp. dry mustard
4 oz. macaroni - prepared as directed on box

-Melt butter in a med-large saucepan.
-Add onions and cook until onions are transparent.
-Stir in flour and allow to thicken.
-Slowly add the milk.
-Stir in the cheese cubes, salt, pepper, and dry mustard.
-Continue to cook over medium heat, stirring constantly, until thickened.
-Stir in prepared macaroni noodles
-Pour pasta mixture into greased casserole dish.
-Bake in 400 degree oven for app ~ 20 minutes.



3 cups corn muffin mix
2 sweet onions, chopped
½ cup butter
2 eggs
1 14 ½ oz can cream corn
2 cups sour cream
½ teaspoon salt
2 cups grated Monterey Jack cheese

Beat muffin mix, eggs, milk and cream corn.
Spread in buttered 9 X 13” pan.
Sauté onion in butter. cool.
Add sour cream, salt, and half of the cheese to
the onion mixture and mix together.
Spread this mixture over muffin batter,
sprinkle with remaining cheese.
Bake, uncovered, at 425° for 30 minutes.



24 squares Honey Maid Honey Grahams
1/2 c. Planter's Cocktail Peanuts, chopped
1 c. semi-sweet chocolate chips
36 Kraft Caramels
2 Tablespoons Milk
optional: 1 cup mini marshmallows

Place graham crackers in single layer on well-greased 15x10 baking pan.
Evenly sprinkle peanuts and chocolate chips over grahams.
Microwave caramels and milk in small microwaveable bowl,
on HIGH 1-1/2 minutes; stirring every 30 seconds.
Evenly drizzle over graham mixture.
**OPTIONAL layer here
Bake at 350°F for 10 minutes.
Cool completely.
Cut into squares.
Store in airtight container.

Makes app ~ 24 squares.

**Special OPTIONAL layer:
Prepare as directed above except
Bake at 350°F for only 8 minutes.
Sprinkle with 1 cup of Miniature Marshmallows.
Bake an additional 2 minutes, or until marshmallows just begin to puff.
Cool completely.
Cut into squares.