Easy Stovetop Macaroni and Cheese

Ingredients:

1 pound uncooked pasta shells

4 cups whole milk

8 Tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

1/4 teaspoon dry mustard (optional)

3 cups shredded sharp cheddar cheese

1 cup shredded Parmesan cheese
Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Kelly’s Notes:
I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15x13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Marble Fudge (adapted from Betty Crocker)

6 cups sugar
1 (12 oz.) can evaporated milk
1 cup butter
1 (8 oz) pkg cream cheese, softened
2 (7 oz) jars marshmallow creme
1 Tbl vanilla
1 cup (1 pkg) white chocolate chips
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 Tbl baking cocoa powder

Directions
Line a 9x13 baking dish with aluminum foil
Pour bag of white chocolate chips in a medium size bowl and set aside
Heat sugar, milk, butter and cream cheese to boiling in a large pot over medium-high heat
Stir constantly until mixture reaches 225º on a candy thermometer (approximately 15 minutes)
Quickly stir in marshmallow creme and vanilla
Remove from heat
Pour 4 cups hot marshmallow mixture over white baking chips and stir to mix
In the large pot with remaining marshmallow mixture stir milk chocolate chips, semisweet chocolate chips and cocoa
Pour half of the white mixture into the bottom of the 9x13 pan, spreading evenly
Quickly pour half of the chocolate mixture over top, spreading evenly then repeat
Swirl a knife through mixtures for marbled design and smooth the top
Cool until set
Turn pan upside down on cutting board to remove fudge
Peel off foil and cut into desired size pieces

*I like to trim the sides to make the pieces square

Zuppa Toscana (better than Olive Garden)

1 lb Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp. flour

1. Brown sausage links in a saute pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Creamy Chicken Verde Soup

2 Tbl butter OR olive oil
1 small onion, chopped
1 (15.5 oz) can Cannellini beans, drained and rinsed
1 cup frozen corn
1 (28 oz) can green enchilada sauce
1 cup half and half
1 cup chicken stock
3 chicken breast, cooked and cubed
3 Tbl honey
2 Tbl lime juice
1/2 tsp chili powder

garnish
shredded cheese
tortilla strips

Directions
In a large pot melt butter or pour in olive oil and stir in onion
Cook onion until soft and translucent
Add beans and corn to the onion and allow to heat through
Pour in enchilada sauce, half and half and chicken stock
Stir in chicken, honey, lime juice and chili powder
Allow to simmer on low for about 20 minutes
Serve warm with shredded cheese and tortilla strips

Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

 

Ingredients

Brownie Crust:

• 6 Tablespoons Butter, melted plus 1 T. butter to grease pan
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 cup plus 2 Tablespoons Flour
• ⅓ cup Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

Cheesecake Batter:

• 2 pounds Cream Cheese, Soft
• 5 eggs
• 1 ½ cups Brown Sugar, Firmly Packed
• 1 cup creamy Peanut Butter
• ½ cups Heavy Cream
• 1 Tablespoon Vanilla

Topping:

• ¼ cup Heavy Cream
• 1 cup Semi-Sweet Chocolate Chips
• 7 Peanut Butter Cups, Cut In Half

Instructions

brownie

1. Preheat oven to 350°F.
2. Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
3. Stir together butter, sugar and vanilla in a bowl.
4. Add eggs.
5. Stir in flour, cocoa, baking powder and salt.
6. Spread in prepared pan. Bake about 25 minutes.
7. Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)

cheesecake

1. Beat cream cheese in bowl of mixer until smooth.
2. Add eggs, one at a time.
3. Add sugar, peanut butter and cream. Mix until smooth.
4. Add vanilla.
5. Pour filling into pan. Make sure you lowered oven to 325 at this point
6. Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
7. Bake at 325 for 90 minutes.
8. Let cool 1 hour.
9. Run knife around edge and chill at least 4 hours.

Topping

1. Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

Chicken Salad (Amanda Price)

4 cups chicken breast (cooked & cubed)

1/2 cup chopped celery
1 cup halved seedless red grapes or 1/2 cup craisins
1 pkg slivered almonds or chopped pecans
2 Tbl red onion, finely diced
3/4 cup mayonnaise
1/4 cup sour cream
1 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon

Directions
In a large bowl combine chicken, celery, grapes, almonds and onion
In a small bowl stir together mayonnaise, sour cream, salt, pepper and cinnamon
Add mayonnaise mixture to chicken mixture and fold together
Refrigerate for at least an hour
Serve as desired

Tortellini Salad

Salad

8 slices bacon, cooked and crumbled
20 oz cheese tortellini
3 heads of fresh broccoli, cut into florets
1 cup sliced almonds (or favorite nuts)
2 cup red grapes, halved

Dressing
1/2 cup mayonnaise
1/2 cup white sugar
2 tsp. cider vinegar
1 small onion, finely chopped

Directions
Cook bacon, crumble, and set aside
Cook frozen tortellini per package instructions
In a small bowl whisk together mayonnaise, sugar, vinegar, and onion for dressing
In a large bowl combine broccoli, tortellini, bacon, grapes, and nuts
Pour dressing over salad and toss
Refrigerate at least one hour

Cauliflower Pizza Crust

1 cup riced cauliflower 

3 cups mozzarella, divided

1 teaspoon dried oregano

1/2 teaspoon garlic salt

1 teaspoon crushed garlic

1 egg 

Olive oil

Olives

Artichokes

Sun-dried tomatoes

Preparation

Pulse one head of chopped cauliflower into chunks in a food processor until it looks like grain. Microwave the cauliflower for 8 minutes.

In a medium bowl, stir together 1 cup riced cauliflower, 1 1/2 cups mozzarella, oregano, garlic salt, garlic, and egg. Spray a cookie sheet with cooking spray. Pat mixture out into a 9-inch circle. Brush with olive oil. Bake the crust at 450° for 15 minutes. 

Top the pizza with 1 1/2 cups mozzarella, olives, artichokes, and sun-dried tomatoes. Broil 3-4 minutes or until cheese melts.

Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

1 medium spaghetti squash
2 large garlic cloves
1Tbsp extra virgin olive oil
3/4 c chicken stock, low sodium
2 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1/2 c parmesan cheese, grated
3/4 c plain Greek yogurt, low-fat
2 c (6 oz) cooked chicken breast, shredded
1/4 c low-fat Mozzarella cheese, shredded

*Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise & scoop the seeds out. Brush with olive oil & place cut side down on baking sheet & bake for 45-60 minutes.
*Meanwhile, in a skillet over medium heat add olive oil. Add garlic & salute for a minute or two. Add chicken stock, cornstarch, salt pepper & whisk until smooth. Bring to a boil, reduce heat to low & simmer for a few min until sauce has thickened a bit.
*Remove from heat, add parmesan cheese & stir until smooth & cheese has melted. Add Greek yogurt and stir until smooth. Add chicken & stir to combine. Set aside.
*Reduce oven temp to 375. Using a fork separate spaghetti squash into strands leaving them in shells. Scoop chicken stock on top & gently move around to settle sauce. Top each with 2 Tbsp mozarell. Bake 10-12 min. Then broil on high for 5 more min. Serve.

7-Ingredient Easy Zuppa Toscana

• 1 pound ground hot* Italian sausage
• 1 small white onion, peeled and diced
• 4 cups good-quality chicken stock
• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced
• 1 bunch kale, roughly chopped (and stems removed, if desired)
• 1 pound DeLallo potato gnocchi
• 1/2 cup heavy cream
• salt and pepper
• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

*Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.

Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)
Serve warm with desired toppings.
You can also refrigerate this in a sealed container for up to 3 days.

Cinnamon Roll Pancakes

PANCAKE INGREDIENTS:
4 C. all-purpose flour
8 teaspoons baking powder
2 tsp. salt
4 C. milk
4 T. vegetable oil
4 large eggs, lightly beaten
PANCAKE DIRECTIONS:
1. Mix the dry ingredients in one bowl and the wet ingredients in another bowl.
2. Stir them together until everything is moistened leaving a few lumps.

CINNAMON FILLING INGREDIENTS:
1 C. butter, melted
1 1/2 C. brown sugar, packed
2 T. ground cinnamon

CINNAMON FILLING DIRECTIONS:
1. Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off. (This will keep in the fridge so you can make them again and again and again!)
2. Heat your griddle to 325 degrees. You don't want these too cook too quickly. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. If you have your griddle too hot, it will burn the cinnamon, so I suggest 325.
The cinnamon kind of melts out and creates the craters which then fill perfectly with the cream cheese glaze.

CREAM CHEESE GLAZE INGREDIENTS:
1/2 C. butter
4 oz. cream cheese
1 1/2 C. powdered sugar
1 tsp. vanilla

CREAM CHEESE GLAZE DIRECTIONS:
1. In a microwave safe bowl melt the butter and cream cheese and then stir together.
2. Whisk in the powdered sugar and vanilla.
3. Add a little milk if needed to make it a glaze consistency.

Juliet Jensen's Soft Sugar Cookies

Cookies:
2 c. sugar
1 c. cream
1 c. butter
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla
7 1/2 - 8 c. flour

Frosting:
2/3 c. butter or margarine (beat well)
4 c. powdered sugar
1 tsp. vanilla
3 tsp. milk (or until a good spreading consistency)

*Mix butter and sugar together. Add cream and mix well. Add eggs. Add the rest of the ingredients. Chill 3-4 hours. Roll out the dough and cut into shapes. Bake at 375 for 6-8 min.

*

Cinnamon Roll Cake

Ingredients:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

*Preheat oven to 350 degrees.  Spray 9x13 glass baking pan with cooking spray.
*Mix flour, salt, sugar, baking powder, milk, eggs and vanilla.  slowly stir in the melted butter. Pour into pan.

*For topping, in large bowl mix together until creamy.  Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
*Bake at 350 for 35-40 min. or when a toothpick comes out nearly clean.

*For glaze, mix and drizzle evenly over the warm cake.

Connor's Fluffy Frosting

1 1/2 c. milk
1/3 c. plus 2 Tbsp. flour
3/4 c. butter (room temp.)
3/4 c. butter flavored crisco
1 1/2 c. sugar
1 1/2 tsp. vanilla

*Mix.

Grandpa Rick's Pancakes

1 1/4 c. flour
1/4 c. granulated sugar
1 heaping tsp. baking powder
1 tsp. baking soda
pinch of salt

*Combine dry ingredients and set aside.

1 1/4 c. buttermilk
1 egg
1/4 c. canola oil

*Combine wet ingredients then add them to the dry ingredients. Mix.

*Heat griddle to 325 degrees.  Use a little nonstick spray.
*Pour approximately 1/4 c. batter onto the hot griddle, forming 5 inch circles.  Cook for 2 min. and 30 sec, then flip.  Cook for an additional 2 min. and 30 sec.  They should be golden brown.
*Makes approx. 10-12 pancakes

No Bake Chocolate Covered Peanut Butter Balls

1 (18 oz) jar of smooth peanut butter
1 (16 oz) bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark or chocolate candy melts
12 oz semi-sweet chocolate chips and 2 tsp. shortening

*In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly.  Use your hands to mix everything until smooth.

*Line a baking sheet with foil.  Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls.  Set the baking sheet in the freezer for 5-7 min. to chill  for easier dipping.

*While the peanut butter balls are chilling, melt the chocolate in the microwave.  Melt 6 blocks of chocolate at a time, stirring at 45 second intervals until smooth.

*Remove the baking sheet from the freezer.  Insert a toothpick into a peanut butter ball and dip it into the chocolate, turning until covered.  Place onto a second tray that has also been lined with foil.  Swirl the chocolate on the top of each candy for a pretty design.  Refrigerate until the chocolate has completely dried.  Store in a sealed container in the fridge.

Soft Almond Sugar Cookies

1 1/2 c. white sugar
2/3 c. butter
2/3 c. shortening
2 large eggs
2 tsp. almond extract
2 1/2 c. cake flour
1 c. all purpose flour
2 tsp. cornstarch
2 tsp. baking powder
1 tsp. salt
course sugar for the top

*Preheat oven to 350 degrees.
*Mix sugar, butter and shortening.  Add the eggs and almond extract.
*In a separate bowl, mix dry ingredients and pour into butter/egg mixture.
*Make rough balls, adding in a sprinkle of the course sugar.
*Put in oven for 4 min. Carefully use an appropriate utensil to flatten cookies while in the oven.
*Bake for 4 more min. Remove for cooling.

Jen Dewsnup's Whole Wheat Bread

3 c. warm water
1/3 c. sugar or honey
2 tsp. salt
1/3 c. oil
2 Tbsp. yeast
1st flour 3 c.
2nd flour 3-5 c.

*Start with the warm water (bath water temp) and add the yeast.  Then add all the other ingredients except the 2nd flour.  Mix for about 30 sec. then add the 2nd flour 1/2 c. at a time until the dough forms a ball on the hook and stops sticking to the bowl.

*Continue to mix for about 5 more minutes to knead.  Dump dough onto oiled counter and split up for the loaves.  Form the loaves and put in oiled pans and cover to rise.  Let double and bake at 350 for about 25-30 min. for large loaves 20-25 min. for med. size and 15-20 min. for small loaves or until nice and golden brown on top.

*Makes 2 large loaves or 3 medium loaves or 5 small loaves.

Air Janet's Frosting

1/2 butter
1/2 c. shortening
1 tsp. vanilla
4 c. powdered sugar
2 Tbsp. milk (or more)

*Cream together first 3 ingredients. Then add sugar and milk. Mix.

* For Nutella version add 4 Tbsp. cocoa and 2 heaping Tbsp. Nutella.

Ruth's Corn Chowder

1/2 package of bacon, diced
2 slices onion, chopped
1 1/2 Tbsp. margerine
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 can cream styled corn

*Fry bacon until nearly crisp. Add onion and cook slowly until golden.
*Stir in margerine and flour and cook & stir until bubbly or mixed well.  Let simmer for 1 min.
*Add seasoning. Quickly pour in milk & stir well. Cook over medium heat stirring constantly until scalding hot. Add corn & heat again. Serve.

Cinnamon Bread

1 c. milk
6 Tbsp. butter
2 1/2 tsp. yeast
2 eggs
1/3 c. sugar
3 1/2 c. flour
1 tsp. salt
1/3 c. sugar
2 Tbsp. cinnamon

*egg & milk mixed together for brushing
*softened butter for smearing and greasing

*Melt butter with milk until very warm (not boiled). Allow to cool to warm. Sprinkle yeast over top & stir gently. Allow to sit for 90 min.
*Combine flour & salt.
*Mix sugar, eggs -- pour in milk/butter/yeast & stir.
*Add flour -- dough cycle on bread machine.
*Roll dough no wider than loaf pan.  Smear with 2 Tbsp. melted butter. Sprinkle with sugar and cinnamon. Start at far end & roll towards you. Pinch to seal.
*Smear loaf pan with butter. Dough in pan rise 2 hours. Bake 350 degrees. Mix egg & milk for top.
*Bake 40 min.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos [tomato-like veg. with husk around them]
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalepeno

*Use food processor to blend.
*Refrigerate.

Caramels (2 1/2 lbs)

1 c. butter or margerine
1 lb or 2 1/4 c. brown sugar
dash of salt
1 c. light corn syrup
1 (15 oz.) can condensed milk
1 tsp. vanilla

*Melt butter in heavy 3 quart pan.  Add brown sugar and salt.  Stir in syrup; mix well.
*Gradually add milk stirring constantly.
*Cook over medium heat until 245 degrees for 12-15 min.
*Remove from heat, stir in vanilla.
*Pour into buttered 9x9x2 inch pan.  Cool, cut into squares.

Cafe Rio Rice

3 c. water
4 tsp. chicken bouillon
4 tsp. garlic, minced
1/2 bunch cilantro
1 can green chillies (or fresh)
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
3 c. rice