Mindy's Favorite Recipes

I can't believe this is my final post. When I first joined the café in 2012 I had yet to be published. Now, I'm about the celebrate the release of my eleventh book. My, how time does fly.

But while all good things must come to an end, some things live in perpetuity. Like my favorite recipes. Goodness knows I have a lot of them, so narrowing them down was tough. The good news is that while we won't be adding any more recipes to the Yankee-Belle Café, the ones that are here will remain so that you (and our children) can tap into them whenever you like.

So here we go with my top five favorite recipes.

Grape Salsa - 

I know it sounds weird, but this sweet and savory concoction is my most requested recipe. It's super simple and perfect for any gathering. You can find the recipe here. 

Coconut Cream Pie - 

My girls' grandmother was famous for her cream pies. And when microwave ovens became the norm, she simplified her recipe so you no longer had to stand at the stove, cooking and stirring forever. My kids love the Chocolate Cream version, but hubby usually wins out and get his favorite, Coconut Cream. You can find the recipe here.

Pumpkin Bread - 

I'm pretty sure I've shared this recipe every year because I make it every fall to give as gifts. At first it was for teachers and other school staff, but since we no longer have any kiddos in school, friends, neighbors and our adult children are now the recipients of this moist, delicious tradition. That recipe is right here. 

Macaroni and Cheese - 

Credit for this recipe goes to my oldest daughter, but it's definitely a family favorite. You can serve it straight off of the stove or add a cracker topping and bake it a while. Whichever way you choose to serve it, you won't be disappointed. Find the recipe here.

Last but certainly not least is Sour Cream Blueberry Bundt Cake - 

My mouth waters just looking at this. It's so moist and bursting with blueberry flavor. Mmm, mmm, mmm... I wish I had a slice right now. You can find the recipe here.

I've shared and discovered so many wonderful recipes on this blog these past nine years. And I know I'll be back every now and then to retrieve recipes my counterparts have shared over the years. The Yankee-Belle Café has so many great recipes from all across this great country. 

While I won't be posting here anymore, I won't be hard to find. I'll still be cranking out books and hanging out with many of these lovely ladies over at Seekerville. So come and visit us and let's keep the party going. We'll bring the food. ;)

Until we meet again... 

Award-winning author Mindy Obenhaus is passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. She lives on a ranch in Texas with her husband, two sassy pups, countless cattle, deer and the occasional coyote, mountain lion or snake. When she's not writing, she enjoys spending time with her grandchildren, cooking and watching copious amounts of the Hallmark Channel. Learn more at mindyobenhaus.com

King Ranch Casserole Macaroni and Cheese Mash-up

Y'all, King Ranch Casserole has been a long time favorite of mine. And macaroni and cheese is more than a just favorite, it's a staple. But what happens when you combine the two? You end up with one of the most amazing dishes ever.

Here's what you'll need:

• 8 oz elbow macaroni (the boxes are usually 16 oz, so half a box)
• 2 Tbsp. butter
• 1 medium onion, diced
• 1 green bell pepper, diced (optional)
• 1 (10 oz) can diced tomatoes and green chilies (aka Rotel)
• 1 - 8 oz pkg. pasteurized prepared cheese product, cubed (aka Velveeta)
• 3 cups chopped cooked chicken
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/2 cups shredded sharp cheddar cheese 

Preheat oven to 350 degrees.

Cook pasta according to the package directions. 

Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and saute 5 minutes or until tender.

 Stir in your tomatoes and green chilies and Velveeta.

And cook, stirring constantly, until the cheese melts.

Now, stir in your chicken, the soup, sour cream, chili powder, and cumin.

Obviously, I need to keep stirring.

 

Then we'll add in our pasta and stir until blended.

This is smelling SOOOO yummy.

 

Spoon mixture into a lightly greased oblong baking dish or cast iron skillet and sprinkle with shredded cheese.

Bake at 350 for 25-30 minutes, or until bubbly.

And serve.

There you have it, two favorites in one dish. I call that the ultimate comfort food. And we needed some comforting this week as we said goodbye to our beloved Golden Retriever, Dixie. 

I'll never forget the first time I saw her, just hours after she was born. One of thirteen puppies. Over the following weeks, we watched the puppies grow and saw their personalities emerge. Five weeks after she was born in our neighbor's closet, sweet Dixie came to live with us. 

She loved our family unconditionally and she's left a big hole in our hearts. Rest in peace, Dixie. Or better yet, tree those squirrels I know you're chasing in heaven. 

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Macaroni and Cheese - The Ultimate Comfort Food

This may not be true for everyone, but in my book, Macaroni and Cheese is the ultimate comfort food. So when you think that way, you tend to become a conesuer of the irresistable golden stuff. And I have to say, my oldest daughter's recipe is some of the best I've ever had. 

Here's what you'll need for this yummy dose of comfort food:

• 8 oz. Velveeta, cubed
• 8 oz. Cracker Barrel Extra Sharp cheese, grated 
• 1 can condensed Cheddar Cheese soup
• 1 cup half and half (you can use cream or milk, if you prefer)
• 16 oz. package of your favorite elbow macaroni, cooked according to package instructions
• Ground black pepper
• Salt 
• 1 sleeve Ritz crackers, crushed
• 3 tablespoons butter

Get your macaroni to cooking first. Then preheat oven to 350 degrees.

While that's going on, in a large skillet or saucepan, combine the soup, Velveeta and Cracker Barrel cheese over medium-low heat. 

Stir over heat until smooth. 

Add half and half and stir until blended and creamy.

Add salt and pepper to taste and keep warm until macaroni is ready.

Drain macaroni, add to sauce and stir until fully combined.

You can either leave it in the skillet or transfer to a baking dish.

In a separate skillet, melt butter. Add crushed crackers and stir to combine.

Sprinkle over top of mac n cheese and bake 25-30 minutes, until top is golden and cheese is bubbly.

In my world, this can be a side dish or a main course. If it's been a rough day/week, it's a main course. I mean, when something is this good, why would you need anything else?

So we had two of the grandgirls in last week for spring break. 

Can you tell they're related?

This one really loves her macaroni and cheese, though.

We went to a fish fry Friday night, and she was double-fisting the stuff. Definitely takes after her grammy. 

Now that they've gone home, it's time for me to get back to writing. But before I go, I can't help but ask, what's your ultimate comfort food?

Three-time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more at mindyobenhaus.com.