1 1/2c cheddar cheese
1/4c cream
3/4 bag elbow noodles
Cook up the noodles and drain them. Add in the cream and stir and then add in the cheese. I like to use a nice extra sharp cheddar. Stir in the cheese well, until it's all melted. I like to add either cracked black pepper and red pepper flakes to ours. It's a personal taste thing :)
Tuesday, October 2, 2012
Tortellini Salad
1 bag frozen cheese or spinach tortellini, cooked and chilled
1/2 english cucumber, diced
3/4c cherry tomatoes, sliced in half
1/2 english cucumber, diced
3/4c cherry tomatoes, sliced in half
1 large carrot, shredded
3 sprigs green onion, chopped
1/3 - 1/2c creamy italian dressing, depends on how much dressing you like
Mix all in a bowl, toss well and chill for a couple hours until ready to serve.
3 sprigs green onion, chopped
1/3 - 1/2c creamy italian dressing, depends on how much dressing you like
Mix all in a bowl, toss well and chill for a couple hours until ready to serve.
Peanut Butter Popcorn
2 (3.5 ounce) packages microwave popcorn, popped and remove all unpopped
1/2 cup butter
3/4 cup brown sugar
1/2 cup butter
3/4 cup brown sugar
1/4 cup peanut butter
20 large marshmallows
Pour popcorn into a large bowl. In another bowl, combine the butter, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the popcorn before it cools. Eat!
20 large marshmallows
Pour popcorn into a large bowl. In another bowl, combine the butter, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the popcorn before it cools. Eat!
White Bean Ranch Dip
1 can (15oz) white beans (like northern or cannellini)
1c sour cream
1 (1oz) dry ranch powder mix
Drain and rinse the beans. Puree with sour cream and ranch dressing mix in food processor or blender. Chill and serve with fresh veggies. Also great as a spread for bagels and sandwiches. Chill any leftovers. YUM!
1c sour cream
1 (1oz) dry ranch powder mix
Drain and rinse the beans. Puree with sour cream and ranch dressing mix in food processor or blender. Chill and serve with fresh veggies. Also great as a spread for bagels and sandwiches. Chill any leftovers. YUM!
5 Ingredient Granola Bars
2c quick oats
1/2c brown sugar
1/2c honey
1/2c brown sugar
1/2c honey
1/2c peanut butter
3/4c assorted items like mini chocolate chips, sliced nuts, raisins or M&M's.
Preheat oven to 350. Spray a 9x13 pan with cooking spray. Mix all ingredients in a large bowl. Press into pan. Bake for 18min, or until golden brown. Cool 5 min, then cut into bars, then cool completely before removing from pan. Store in airtight container.
3/4c assorted items like mini chocolate chips, sliced nuts, raisins or M&M's.
Preheat oven to 350. Spray a 9x13 pan with cooking spray. Mix all ingredients in a large bowl. Press into pan. Bake for 18min, or until golden brown. Cool 5 min, then cut into bars, then cool completely before removing from pan. Store in airtight container.
Boston Market Cornbread
1 box Jiffy Mix Cornbread Mix
1 box Jiffy Mix Yellow Cake Mix
Plus ingredients to make BOTH
Mix both boxes according to directions in a bowl. Grease a 8x8 pan. Pour batter into pan and bake 350 for 30min.
1 box Jiffy Mix Yellow Cake Mix
Plus ingredients to make BOTH
Mix both boxes according to directions in a bowl. Grease a 8x8 pan. Pour batter into pan and bake 350 for 30min.
Chocolate Cobbler
1c flour
3/4c sugar
6T cocoa, divided
2t baking powder
1/4t salt
1/2c milk
1t vanilla
2T oil
1c brown sugar
1 3/4c hot water
Mix flour, sugar, 2T cocoa, baking powder and salt in a bowl with a whisk to break up clumps. Add milk, vanilla and oil. Stir well. Spread into an ungreased 8x8 pan. In another bowl mix brown sugar and 4T cocoa. Sprinkle brown sugar mixture over top. Don't stir. Pour hot water over top. Don't stir. Bake 350 for 35-40min.
Let cool slightly, then serve with cool whip or vanilla ice cream.
1/4t salt
1/2c milk
1t vanilla
2T oil
1c brown sugar
1 3/4c hot water
Mix flour, sugar, 2T cocoa, baking powder and salt in a bowl with a whisk to break up clumps. Add milk, vanilla and oil. Stir well. Spread into an ungreased 8x8 pan. In another bowl mix brown sugar and 4T cocoa. Sprinkle brown sugar mixture over top. Don't stir. Pour hot water over top. Don't stir. Bake 350 for 35-40min.
Let cool slightly, then serve with cool whip or vanilla ice cream.
Corn and Macaroni Casserole
1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn, don't drain
1 cup macaroni
1/2 cup butter
8 ounces cubed Velvetta
Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover with foil.
Bake at 350 for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
1 cup macaroni
1/2 cup butter
8 ounces cubed Velvetta
Mix together creamed corn, whole kernel corn, and uncooked macaroni. Slice the butter and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover with foil.
Bake at 350 for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes.
Garlic Cheese Bread
3 cups bread flour
1 packet instant yeast
1 cup milk
1 packet instant yeast
1 cup milk
2 tablespoons butter
2 tablespoons sugar
½ teaspoon garlic salt
1 ½ cup shredded sharp cheddar cheese
In an electric mixing bowl (like a kitchen aid) combine 2 cups flour and the yeast.
In a small saucepan over low heat, combine the milk, butter, sugar and garlic salt. Heat until the butter is melted and the temperature of the mixture is warm.
Add the milk mixture to the mixing bowl and beat until combined. Slowly add as much of the remaining 1 cup of flour as is needed to form a dough that comes together and isn’t sticky.
Add 1 ¼ cup of cheddar cheese and combine.
With the dough hook, knead for 5 – 8 minutes until dough is smooth.
Remove from the mixer, cover and let rest for 10 minutes.
Shape dough into an oval and place on a lightly greased baking sheet. Cover and let rise for 1 – 1 ½ hours.
Preheat oven to 375 degrees. Sprinkle with remaining ¼ cup cheddar cheese.
Bake 25 – 30 minutes until golden and hollow sounding. Cool on wire rack.
2 tablespoons sugar
½ teaspoon garlic salt
1 ½ cup shredded sharp cheddar cheese
In an electric mixing bowl (like a kitchen aid) combine 2 cups flour and the yeast.
In a small saucepan over low heat, combine the milk, butter, sugar and garlic salt. Heat until the butter is melted and the temperature of the mixture is warm.
Add the milk mixture to the mixing bowl and beat until combined. Slowly add as much of the remaining 1 cup of flour as is needed to form a dough that comes together and isn’t sticky.
Add 1 ¼ cup of cheddar cheese and combine.
With the dough hook, knead for 5 – 8 minutes until dough is smooth.
Remove from the mixer, cover and let rest for 10 minutes.
Shape dough into an oval and place on a lightly greased baking sheet. Cover and let rise for 1 – 1 ½ hours.
Preheat oven to 375 degrees. Sprinkle with remaining ¼ cup cheddar cheese.
Bake 25 – 30 minutes until golden and hollow sounding. Cool on wire rack.
Gluten Free Pumpkin Pancakes
1/2 cup pumpkin puree
1/4 cup melted coconut oil
1/2 cup brown rice flour
1/4 cup melted coconut oil
1/2 cup brown rice flour
2 eggs
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan
Preheat pan to medium-low heat with two spoonfuls of coconut oil.
In a blender combine all ingredients (except for extra coconut oil). When the pan is hot. spoon the mixture onto the pan in small dollar size and cook each side until golden. Smother with real maple syrup.
1 tablespoon honey
1 teaspoon baking powder
Extra coconut oil for pan
Preheat pan to medium-low heat with two spoonfuls of coconut oil.
In a blender combine all ingredients (except for extra coconut oil). When the pan is hot. spoon the mixture onto the pan in small dollar size and cook each side until golden. Smother with real maple syrup.
Pumpkin Bread
Preheat oven to 325 degrees.
Mix all dry ingredients together.
Mix all dry ingredients together.
3 1/3 cup flour
2 cups sugar
3 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
Add wet ingredients and mix.
4 eggs
1 cup oil
1 small can pumpkin
Pour into three greased 9x5 loaf pans for 50 minutes
or 24 muffins for 30 minutes
2 cups sugar
3 tsp cinnamon
1 tsp nutmeg
2 tsp baking soda
1 tsp salt
Add wet ingredients and mix.
4 eggs
1 cup oil
1 small can pumpkin
Pour into three greased 9x5 loaf pans for 50 minutes
or 24 muffins for 30 minutes
Pumpkin White Hot Chocolate
2 cups whole milk
1 cup half and half
1 cup pumpkin puree
1 cup half and half
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, chopped
pinch salt
Directions
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted.
Pour into mugs and top with whipped cream and garnish with cinnamon.
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
4 ounces white chocolate, chopped
pinch salt
Directions
Heat the milk, pumpkin puree, and spices in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted.
Pour into mugs and top with whipped cream and garnish with cinnamon.
Pumpkin Chocolate Chip Cookies
1 cup pumpkin puree
1 cup white sugar
1/2 cup vegetable oil
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups of semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray or use parchment paper.
Combine pumpkin, sugar, vegetable oil, milk, vanilla and egg. Mix until combined. In a separate bowl, sift flour, baking powder, pumpkin pie spice, salt and baking soda.
Add both mixtures together and mix until fully combined. Fold in chocolate chips.
Drop spoon size amount onto the prepared cookie sheet, about an inch apart. Bake for about 8 to 12 minutes, until cookies are browned!
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups of semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease a cookie sheet with cooking spray or use parchment paper.
Combine pumpkin, sugar, vegetable oil, milk, vanilla and egg. Mix until combined. In a separate bowl, sift flour, baking powder, pumpkin pie spice, salt and baking soda.
Add both mixtures together and mix until fully combined. Fold in chocolate chips.
Drop spoon size amount onto the prepared cookie sheet, about an inch apart. Bake for about 8 to 12 minutes, until cookies are browned!
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