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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