Macaroni and Cheese

Ingredients:

2 c. (8 ounces) elbow macaroni

1 stick butter (I used half of a stick)

1/4 cup minced onions

3 tbsp. flour

2 c. of milk or light cream (I used heavy cream)

1/2 c. dry white wine (or water)

2 c. grated sharp cheddar (1/2 pound)

1/2 cup bread crumbs (topping)

Salt and freshly ground pepper

Cayenne to taste 1/2 tsp. paprika

Directions:

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.

In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

***I do not have a picture because it got eaten up so fast in my house tonight! Will grilled out yummy burgers and I made homemade mac and cheese for the first time and steamed broccoli. I had every intention of making strawberry shortcake but we were too stuffed from this yummy dish.

Super Easy, Super Yummy Rice

I make this rice as both a side dish and a main course. You put all the ingredients together and in the oven it goes... so easy! My kind of recipe!

1 cup rice (not the quick cooking kind)
1 can of french onion soup
1 can broth (chicken or beef... I usually have boxed broth on hand, so I just fill up the french onion soup can with the broth to measure)
1 small can mushrooms (if that's your thing!)
1 stick of butter (I usually don't use the whole stick...maybe a half or so)

This is where you can stop if you are using it as a side dish. Stir all the ingredients together and put them in a 9x13 dish for an hour at 350.

If you want to make it as a main dish/casserole just add shredded chicken (however much you want... I usually shred the white meat of a rotisserie chicken to use) and a can of water chestnuts. I guess you could add whatever vegetables you like... I am just a creature of habit that follows a recipe strictly! ha! This still goes into the oven for an hour at 350.

I have tried this with brown rice (thinking it would be healthier) and the rice DID NOT cook?!? I am not sure if I had a bad batch of rice, or if brown rice just takes a lot longer or what.... so I usually use enriched medium grain rice. It seems to work well.

This is really good with the cranberry chicken recipe that Alyssa posted. One of our favorite meals!

Mini Key Lime Pies

This recipe originally came from the Pampered Chef Season's Best Spring/Summer 2010 Recipe Collection.  I've simplified it a little to fit my style :)

1/2 package refrigerated sugar cookie dough
1 lime
2 oz softened cream cheese
2 tbsp powdered sugar
1 drop green food coloring
2 C thawed frozen whipped topping
additional fruit for topping (strawberries, raspberries, etc.) optional

Preheat oven to 350.  Spray a mini muffin pan with cooking spray.

Cut cookie dough into 1/2 inch-thick disks.  Cut disks into 4 wedges each.  Place each wedge in its own place in a muffin pan.  They will form to the shape of a cup.  Bake for 9-11 minutes or until golden brown.  Cool for about 3 minutes then place them on a rack to cool completely.

Zest your lime and make about 1 tsp of zest.  Juice your lime to make about 1 tbsp of juice.  *Did you know you can use a mini whisk for this?  Just flatten it and plunge it into the inside of your lime half, then twist.

Combine zest, juice, cream cheese, sugar and food coloring.  Whisk until smooth.  Add whipped topping.

Spoon your mixture into a resealable plastic bag and cut the corner.  Pipe the filling into your little sugar cookie cups.

Place sliced strawberries or other fruits on top of a cup for added color and flavor!

Pasta Salad

This is more of an idea than a recipe because it is so easy. ( I just use store bought Italian Dressing, but you could make yours at home.)

Ingredients:

Pasta (Fussili is what I used, but any spiral pasta or bowtie would work)

cherry tomatoes, halved

black olives

chopped broccoli

Parmesan cheese

Zesty Italian dressing

Directions:

cook pasta according to package

prepare veggies

mix together in bowl

add salad dressing and cheese

refrigerate

and serve!

Banana Nut Bread

Banana Bread is a favorite in our house, I often make them into muffins and call them cupcakes. I also alter this recipe by replacing the bananas with any pureed fruit or vegetable ( zucchini, carrots, apples, etc)

Ingredients:

2 cups of all whole wheat flour

1 teaspoon of baking soda

1/4 teaspoon of salt

1/2 cup of applesauce

1/2 cup brown sugar and 1 teaspoon of honey

2 eggs

4 overripe, smashed bananas

walnuts (optional)

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together applesause and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 30 mins, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Enjoy

Biscuit Dough Pizza

Here's my latest post from Tummies Full of Love!

My family decided to try a new recipe after my brother enjoyed "Biscuit Dough Pizzas" at a friend's house. It's pretty easy, and I think the crust makes all the difference. These pizzas are delicious! Next time you think about ringing up Papa John, try this instead! (Also provides for some fun family time if everyone gets involved!)

What You'll Need: (Per pizza)
1 can of biscuits (I prefer the large "Texas style," but whatever you choose, stay away from the super flaky layered ones if you want an easier pizza.)
Pizza sauce (1/2 to 1 jar)
1 bag of mozzarella cheese
1 lb. Tennessee Pride mild sausage
Pepperoni
Veggies

Instructions:
1. Spray pan or stone.
2. Arrange the biscuits and press them into a round shape, completely covering the pan. I pinched around the edge to provide a lip to hold the sauce in.

3. Bake at 350 for five minutes. Meanwhile, prepare toppings. (Brown & drain sausage, slice veggies, etc.)
4. Remove pizza, and add toppings.
5. Return to oven and bake until the crust is done and cheese has slightly browned.

Variation: Biscuit dough crust is just calling for a breakfast pizza! Subtract tomato sauce, add egg on top of cheese!

Sloppy Joe Biscuit Cups

Ingredients:

3/4 pound lean ground beef (I used a little less than 1/2 pound)

1/4 cup chopped onion

2 cloves garlic, finely chopped

1/4 cup chopped red bell pepper ( I used 1/2 cup)

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1/8 teaspoon pepper

1 tablespoon brown sugar

1 can Pillsbury buttermilk biscuits ( I used Crescent Rolls)

1/2 cut shredded pepper jack or cheddar cheese

Directions:

Heat oven to 375°F. In 10-inch skillet, cook beef, onion, garlic and bell pepper over medium-high heat until beef is thoroughly cooked; drain. Stir in ketchup, Worcestershire sauce, pepper and brown sugar.

Separate dough into 8 biscuits; place each biscuit in ungreased regular-size muffin cups (2 3/4x1 1/4 inches). Firmly press dough in bottom and up side of each cup, forming 1/4-inch rim. If desired, brush tops and sides of biscuits with an egg wash before baking. (To make the egg wash, beat 1 egg yolk and 1/4 teaspoon water until well blended.)

Spoon about 1/3 cup beef mixture into dough-lined cups. Sprinkle each biscuit with 1 tablespoon shredded cheese.

Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.

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Crock Pot Buffalo Chicken Dip

What you will need:

1lb chicken (tenders or breasts or even canned chunk chicken)

1 block low fat cream cheese

2/3 cup fat free ranch dressing

3/4 to 1 cup buffalo wing sauce

1 cup shredded cheddar cheese and a little more to top it off

What you will need to do:

1) Boil chicken until just done

2) Shred chicken, cut off any fat or skin

3) Heat cream cheese, cheddar cheese, ranch, and buffalo sauce until heated through.  Then add chicken until all is coated

4) Transfer to a small crock pot (top with shredded cheddar, if you want) and keep on warm or low.  It is ready immediately, since everything is cooked, but it's great take to bible study or a get together in the crock pot!  Serve with tortilla chips or pita chips.

Crock Pot Pulled Pork BBQ

Hey y'all, sorry I haven't posted in a while, but I have a couple of recipes to share now!  I don't have the best pictures for this one, but it is really easy!

What you will need:

A shoulder butt roast (or rump roast)  This 7+ pounder fed 10 with some left over, so just get the size you need.  It freezes well, so you could do that if it makes a lot.

Some spices (Italian seasoning, light season salt, pepper, cumin, etc...)

A few shakes of Worcestershire sauce or soy sauce, if you have it

1/4 cup water

3/4 bottle of BBQ sauce (I used Sweet Baby Rays - Hickory) But you don't need this until after the meat is cooked.

What you will need to do:

1) Take the meat out of the plastic (gag!  I hate messing with raw meat lol!)

2) Place in large crock pot.  I ended up having to cut off a chunk and squish it in a small opening to get it all to fit.  The lid needs to close completely.  Add your seasonings, Worcestershire sauce/soy sauce, and water here.

3) Cook on high with lid on for 6 hours or on low for 8 hours.  I cooked mine on high for 3 hours and had to leave, so I turned it on low for the next 5 hours and it came out fine.

4) It will cook down A LOT.  When it's completely cooked (6-8 hours), remove from the pot into a large baking dish.  It's best if this can sit in a dish (not crock pot) to cool for about an hour.  The bone should be really easy to pull out with tongs.  This is the nasty part, but fork around and pick out as much fat as you can.  It will probably come off in big chunks.  Keep the meat in pretty big pieces, so that when you mix in the BBQ sauce, it doesn't get too mushy.  Sorry I don't' have a picture of this.

5) Once the fat is removed and you have several large chunks of meat, pour on BBQ sauce and fork around to mix it in.  The meat should be so tender that it kind of just shreds itself as you mix in the sauce.  I used 3/4 small bottle of Sweet Baby Rays and left the remainder out for people to add extra if they wanted.  You can fix this the night before and heat it in the microwave or in the oven (with foil-so it doesn't dry out).

I don't have a great photo of the finished meat, but you can see it in this photo, in the white dish.  Serve with buns and some southern sides!  We made this for our Derby party in Phoenix and it was a hit! :)

Strawberry Orange Trifle

I don't have a picture because I don't have one of those fancy trifle dishes (yet).  But it was very easy and yummy!

Ingredients:
4 (heaping) cups of sliced strawberries (I used sugar free frozen, pre-sliced)
1-2 cans (15 oz.) of mandarin oranges, drained
2 Tablespoons orange juice (or juice from the can of the oranges)
3 Tablespoons sugar
1 package of shortbread cookies, crushed (I used Keebler "Sandies")

1 1/2 cups whipping cream
1 (11 oz) jar lemon curd
OR
1 package cool whip
1 package lemon pudding prepared using package directions


1. Mix strawberries, oranges, OJ and sugar.  Let stand at room temp for 10 minutes.

2. If you use the cream and lemon curd, beat together at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.  If you use cool whip and pudding, prepare the pudding before you do anything else.  Then mix in mixer with cool whip til blended.

3.  Start layering ingredients.  Put 1/3 of fruit  on the bottom.  1/3 of creamy mixture next, and 1/2 of the crushed cookies.  Repeat.  Top layer will be creamy mixture.  If you want, garnish with strawberries on top. 

Notes: The amount of oranges depends on how many you want.  One can would be good, but use two if you want in orange in about every other bite.  You can also use fresh oranges, but canned mandarin are easier. 

Ok, let me tell you about this lemon curd.  It is so hard to find!!  And it was $3 for a small jar.  So if you are adventurous I would try the second option I listed and mix a container of cool whip with some milk and lemon pudding.  I think it would be the same consistency and taste, and cheaper.  I will try that next time. 

And I do plan on making this again, it was a light and delicious!  It does better for larger crowds (6-10+ people) where it is all eaten because the cookies get mushy if it is kept overnight.

Apple Berry Salsa and Cinnamon Chips (Pampered Chef)

Apple Berry Salsa

2 medium Granny Smith Apples

1 pint strawberries, diced (about 1 1/2 cups)

2 kiwi peeled and diced

1 small orange

2 tablespoons packed brown sugar

2 tablespoons apple jelly or apricot jam

Peel, core, slice and chop apples. Dice strawberries and kiwi and place in small mixing bowl. Zest orange to measure 1 teaspoon. Juice orange to measure 2 tablespoons. Add orange zest, juice, brown sugar and jelly to fruit mixture, mix gently. Refrigerate until ready to serve.

Cinnamon Chips- *Or just buy the Stacey's brand cinnamon pita chips from Wal-Mart/Sam's

8 (7 in) flour tortillas

1 tablespoon sugar

1/4 teaspoon ground cinnamon

*I use more cinnamon and sugar!

Preheat oven to 400 degrees. Lightly spray tortillas with water. Combine sugar and cinnamon and sprinkle onto tortillas. Cut each tortilla into 8 wedges. Arrange half of the tortilla wedges in a single layer on a baking sheet. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from the baking sheet to cool completely. Repeat with the remaining tortilla wedges.

Pan-Seared Greek Chicken

Ingredients:

3 Tablespoons Olive Oil

6 Chicken Tenderloins (or 2 chicken breasts)

1 Bell Pepper

1/4 Cup Pitted Kalamata Olives

1/4 Cup Diced Tomatoes

1 Cup Crumbled Feta Cheese

Directions:

In large skillet, saute chicken tenderloins in 2 tbs olive oil until juices run clear. Remove from pan. In remaining olive oil saute bell pepper, olives, and diced tomato until they are softened and warm. Place chicken back in the pan for a few minutes, then remove from heat, top with feta cheese, and cover with lid for 5 minutes to let cheese melt. Serve with bread and olive oil, or over a bed of orzo pasta. Serves 2.

Cookie Dough Cupcakes

Confused by your sweet tooth? Why settle for either cookie or cake when you can have both? Yes, I mean it... the Cookie Dough Cupcake. These are insanely easy, ladies, and insanely good.

Ingredients*:
1 Devil's Food cake mix (and all necessary accompanying ingredients)
1 package of break-and-bake chocolate chip cookie dough
*I am sure this would be really tasty with homemade cake and cookies, but this is the quick and easy way.


Directions:
1. Prepare cake mix and put in muffin cups. Bake for about nine minutes.
2. Remove cupcakes from oven. Break up cookie dough and roll each cookie into a ball. Drop one ball in each cupcake, pressing it down if it doesn't naturally sink.
3. Return cupcakes to oven and bake for the duration of the time required for the cupcakes.
4. Remove from heat, cool.
Icing is optional. Sometimes the cupcakes are pretty enough not to need it.

Enjoy!

Derby Hat Cupcakes!

More cupcakes, ladies. This one can be done with any cupcake variation. I chose strawberry cupcakes and butter cream icing. This "recipe" is really more craft instructional.

1. Make cupcakes. (I used a strawberry boxed cake mix.)
2. Put butter cream icing in an icing bag with cap. I mixed butter cream and cream cheese after softening them each in the microwave for 15 seconds.
3. Swirl icing on cupcakes. Make two layers of icing swirl.
4. Top with edible pearls.
**Stop here for simple, classy cupcakes. Keep going for fun Derby ones.
5. Buy small doll hats and ribbon from Hobby Lobby and make little hat toppers. (I used no glue on these. The hats are sold individually or in a package of six. I bought 2 packages of six for the price of 2 individual, so go bulk!)
6. Top hats onto the iced cupcakes, and voila!

Enjoy!

Classic Apple Pie

I love making pies.  One of my favorite cookbooks is Farm Journal's Best-Ever Pies.  If there is ever a pie you need a recipe for and you've never heard of it before that person asked for it, you'll find it there. 

But now that you've googled it and found that you can only order used copies from Amazon and Barnes and Noble, understand that this recipe cannot be found there, only on this blog and whatever recipe book my highschool homec teacher had.  May dad asks for it every birthday!

Ingredients:
Pastry for two-crust pie (I don't venture to make my own, I buy Mrs. Smiths)
1/3 C sugar
1/4 C flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
8 C thinly sliced peeled tart apples (8 medium)
2 tbsp stick margarine

Heat oven to 425. Prepare your crusts or thaw according to package directions.

Mix your dry ingredients then add your apples and mix thoroughly. Pour apples into 1st crust.

Cover apples with dotted margarine then cover pie with 2nd crust.  Cut 4 slits in top crust and press edges together.  Cover edges with aluminum foil.

Bake pie for 40-50 minutes.  My oven usually does great for a full 40 minutes max.  If the crust starts browning too much before you've reached 40 minutes, place a sheet of foil over your pie until finished baking (nobody likes gooey bottom crust!)  Enjoy!

Chicken Braid

This is a recipe my mom first got from Pampered Chef but over time I've slightly altered it to our taste!

Ingredients:

2 cans of crescent rolls
2 C chopped/shredded cooked chicken
1 C chopped fresh broccoli
1/2 C chopped red pepper
1 clove of minced garlic
1 C shredded cheddar cheese
1/2 C mayonnaise
couple shakes of salt

Preheat oven to 375.

Unroll dough, still sealed, onto ungreased, nonstick cookie sheet, laying it out as a long rectangle.

Mix the rest of the ingredients together in a bowl.

Place mixture down the center of the dough.

Wrap the remaining dough around the mixture, sealing up the ends.

Bake for 25 minutes or until a toasty brown.  Don't undercook, your bottom crust will be gooey ;)

Corn Pudding

My mom got this receipe for corn pudding from a chef here at a great resturant in Louisville. My sister and her make it all the time and I love it so I stole the receipe to post here!

(FOR SOME REASON PICTURES AREN'T POSTING SO I WILL EDIT AND ADD THEM LATER)


1 can of cream style corn

1 can corn (drained)

4 eggs

3 T corn starch

1 cup sugar

2 cups heavy cream

1 tsp vanilla

Dash of salt


Combine all of the ingredients in a large baking dish. Bake in oven for about 45-60mins (until top is brown) at 350 degrees.

Best Baked Ham and Swiss Sandwhiches EVER

These are great for any party or for lunches at home (They heat up well!). They go fast so I usually double.

Ingredients:
1 stick butter (not pictured)

2 tbsp mustard

1 tbsp Worcestershire sauce

2 tbsp poppy seeds

Sliced ham ( I use one prepackage ham, Hillshire Farm)

Dozen Hawaiian Sweet rolls (cut in half to make sandwhich)

Package of Kroger sliced Swiss cheese

Need Foil As Well

Mix the first 5 ingredients and cook for 5 mins over medium high heat (It will still be thin when done). Roll out a small amount of foil and assemble each roll individually on its own peice of foil. Cut rolls and put ham, cheese and about 1 tbsp + of sauce on each sandwhich. Wrap up the foil. Put all foil balls on a cookie sheet. Bake for 20mins at 350 degrees.